Name: Recensione di Lasagne alla Bolognese di Yehanoha presso La Grotta Di Leo, Firenze, Italia
Item: Lasagne alla Bolognese
Rating: 3.9
Author: Yehanoha

Italy

Sheets of fresh egg pasta, green with spinach in the Bolognese original, layered with slow-cooked ragù, béchamel and Parmigiano Reggiano and baked until the top blisters and the edges crisp: lasagne alla bolognese is the Sunday dish of Emilia-Romagna and the most copied and most abused pasta bake in the world. The recipe was registered with the Bologna Chamber of Commerce in 2003 by the Accademia Italiana della Cucina, which specifies lasagne verdi, a ragù of beef and pork cooked for hours, a thin béchamel and Parmigiano, nothing else. Mozzarella, ricotta, cottage cheese, sliced sausage and a thick tomato sauce belong to the Italian-American lasagna, which is a separate dish with its own standards. Lasagne from Naples, with meatballs, egg and ricotta, is a third thing again, eaten at Carnival.

The ragù comes first and takes longest: finely chopped onion, celery and carrot sweated in butter and a little oil, coarsely minced beef and some pork or pancetta browned in it, wine evaporated, a small amount of tomato paste or passata, then milk and stock added over two to three hours of barely bubbling until the sauce is thick and brown rather than red. The pasta is a dough of flour, eggs and puréed spinach, rolled thin and blanched for seconds, then laid on cloths. The béchamel is butter, flour and milk with nutmeg, kept loose enough to spread. In a buttered dish the layers go pasta, a thin coat of ragù, a thin coat of béchamel, grated Parmigiano, and again, five or six times, with the pasta reaching the edges, finished with béchamel and cheese and dots of butter. It bakes at a moderate heat for forty minutes or so until the top is golden and the edges have caught, then rests ten minutes so a slice holds.

A proper slice stands up on the plate and shows its layers, thin and many, with pasta you can see between them; a slab that slumps into a puddle has too much sauce or too little resting. The ragù should taste of meat cooked long, with tomato in the background, and the béchamel should be a binder, not a blanket. The top should have crisp, browned corners, which are the part regulars fight over. Mark down thick, chewy pasta from dried sheets, a sauce that is mostly tomato, a layer of molten stretchy cheese, a watery base, a reheated square with dry edges and a cold middle, and anything that tastes mainly of nutmeg or salt. Four layers is a minimum; thinner and more is the Bolognese way. A portion should be modest, because the dish is rich, and it is served on its own, not with salad or chips on the plate.

Lasagne alla Bolognese

La Grotta Di Leo

Lazanyanın makarnası güzel pişmişti ne çok sert ne yumuşamış birbirine yapışmış haldeydi. Çatalı batırdğınızda kat kat görünüyordu. Kullanılan peynir kıyma ve sosu dengeliydi, hepsi birlikte güzeldi. Yine gidip özellikle yenmez, ancak oralardaysanız yenebilir.

Recensione di Lasagne alla Bolognese di Yehanoha presso La Grotta Di Leo, Firenze, Italia

Lasagne alla Bolognese

La Grotta Di Leo

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