Celebrating the beginning of my 38th springs: Lasagna
Celebrating the beginning of my 38th springs: Lasagna
by il-bosse87
2 Comments
il-bosse87
Wanted ro give myself a taste of home while I’m far away from my country
Ragout di carne “worldwide known as Bolognese”
Roasted the meat in oil with salt. Removed for the pot. Same pot, soffritto of onion and carrots (I hate celery, deal with it). Cooked down and then back the meat in, then the peas, you do the wine “thing” before the tomatoes and water. Simmered for about 4 hours, salt and pepper at the last 15 minutes. 🤯😋🤤
Bechamel: No secrets behind.
Butter and flour roux, hot milk, nutmeg, salt and pepper
Could I made fresh pasta? Yes, but that’s a whole lot extra work. In this case dry pasta sheets works as good if not better somehow (choose your religion and argue as you like)
Mozzarella?!? ( *That’s not traditional* 🤬)
👀🤔
I asked Mamma and she said:
“Io la faccio senza mozzarella, ma voglio dire, se c’è la mozzarella è ancora più buona, no?”
(I usually do it without, but with mozzarella it will taste even better, isn’t it?)
Screw it.
Layered every pasta sheets with meat sauce, bechamel, mozzarella and parmesan up to the edges. Butter bits on the top before the oven.
40/45 minutes 180 Celsius (355 Fahrenheit)
The results speaks for itself in the final pics.
🤯🤤😋 😘👌
Honestly, from the top of my humbleness:
I FU€¥ING DID ID!!! Taste amazingly good!
Grandma would be very proud of me! ❤️
kuchenrolle
I generally think there are no rules in the kitchen, everything goes and gatekeepers are some of the worst people in the world.
2 Comments
Wanted ro give myself a taste of home while I’m far away from my country
Ragout di carne “worldwide known as Bolognese”
Roasted the meat in oil with salt. Removed for the pot. Same pot, soffritto of onion and carrots (I hate celery, deal with it). Cooked down and then back the meat in, then the peas, you do the wine “thing” before the tomatoes and water. Simmered for about 4 hours, salt and pepper at the last 15 minutes. 🤯😋🤤
Bechamel: No secrets behind.
Butter and flour roux, hot milk, nutmeg, salt and pepper
Could I made fresh pasta? Yes, but that’s a whole lot extra work. In this case dry pasta sheets works as good if not better somehow (choose your religion and argue as you like)
Mozzarella?!? ( *That’s not traditional* 🤬)
👀🤔
I asked Mamma and she said:
“Io la faccio senza mozzarella, ma voglio dire, se c’è la mozzarella è ancora più buona, no?”
(I usually do it without, but with mozzarella it will taste even better, isn’t it?)
Screw it.
Layered every pasta sheets with meat sauce, bechamel, mozzarella and parmesan up to the edges. Butter bits on the top before the oven.
40/45 minutes 180 Celsius (355 Fahrenheit)
The results speaks for itself in the final pics.
🤯🤤😋 😘👌
Honestly, from the top of my humbleness:
I FU€¥ING DID ID!!! Taste amazingly good!
Grandma would be very proud of me! ❤️
I generally think there are no rules in the kitchen, everything goes and gatekeepers are some of the worst people in the world.
But damn those peas trigger me.