Thread: Italy In A Dish
View Single Post
Old 09-10-2009, 02:40 AM   #54
Jigen's Avatar
Join Date: Feb 2009
Location: Milano, Italy
Posts: 2,933
Jigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going onJigen knows EXACTLY what's going on

One of the most abused italian dishes abroad. This is the recipe I made yesterday:



1 pound of grounded pork meat
1/2 pound of grounded veal meat
3 bottles of tomato sauce
4 carrots
2 onions
4 branches of celery
1 glass of red wine/1 glass of lager beer
1 coffee cup of Olive oil

1 1/2 pound of pasta for lasagne
10 ounces of Béchamel sauce
1 cup of milk
Parmesan at will


- Wash the celery and remove the extremities;
- Skin and clean the other vegetables;
- Mince the vegetables it in small pieces;
- Put the oil in a high pot, and add the vegetable;
- Let them yellow, then add the meat;
- Let them cook on both sides, then add the wine;
- Let the meat absorb the wine, mixing continuously;
- Add the tomato. Remember to wash the bottle for the remainings;
- Add the dices and mix.
- Let it boil without touching it for FOUR HOURS, at least. The maximum are fige hours, but not more.

- Put the Béchamel and the milk in a pot. You must obtain a fluid and smooth compound;
- Take an alluminium oven pan, with high sides;
- In the pot, mix the Béchamel and the Ragů;
- Cover the bottom if the pan with a thin layer of Béchamel;
- Lay the first sheet of pasta. If the sheet is too big for the pan, bend it;
- Cover the sheet of pasta with a thin layer of the compound. Be careful to cover the pasta completely, or it won't cook as it should;
- Put another sheet of pasta. If it's too big for the pan, bend it, but let the bended part on the opposite side than the previous;
- Cover the sheet with more sauce;
- Keep adding pasta and sauce until you fill the pan;
- Once the pan is filled up, cover it with Parmigiano;
- Warm the oven at 230°C and once it's done, put the pan in the oven;
- Set the time to 3 hours and start cooking. You'll have to take it out of the oven when the parmesan becomes dark;
- Now, while you wait for the Lasagna to be ready, start making another pan;
- Once the first pan is ready, substitute it. Cook it and start make more pans, until you run out of pasta and sauce.
- Serve it. I am used to add chili peppers powder, but it's facultative.


"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC

Last edited by Jigen; 09-10-2009 at 02:43 AM.
Jigen is offline   Reply With Quote