Lasagne al forno
Oct. 28th, 2006 08:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chickenfeetIt's dreich and drear in Hogtown as we move towards the dread month of November. This is the season that the Montagnais indians have a word for that we don't that comes between fall and winter and is distinguished by dreary weather and the lack of anything sensible to hunt or fish. Thus, it's a time for rib sticking comfort food and what better than that much abused Bologna specialty lasagne al forno.
These quantities will do for a dish or cake tin roughly 25x20x10 cm
Sauce the first:
Prepare a soffrito of a large onion, 75g of bacon, a large carrot and a stick of celery; all diced fine.
Saute starting with the bacon then adding the onion until softened and then the carrot and celery. Now add 500g of grpund beef and cook until browned.
Add a wineglass of white wine, two of water, a few spoonfuls of tomato paste. Season with salt, pepper and nutmeg.
Cook until the meat is tender. 30-40 minutes.
Sauce the second:
Prepare half a litre of bechamel. (100g butter, 100g flour, 500ml milk, salt pepper, bay leaf, nutmeg - melt butter, stir in flour until smooth, gradually whisk in milk over gentle heat allowing sauce to come back to bare simmer between adds. Season. Cook very gently for 15 minutes until raw flour taste is gone.
Pasta
Cook 250g of lasagne noodles until al dente. Keep in cold water until needed.
Assembly
Butter dish. Put a layer of meat sauce (not too much) and a similar layer of bechamel on the bottom of the dish. Place an overlapping layer of noodles on that. Repeat until sauce is used up (last layer should be sauce). Bestrew with grated parmesan or Asiago. (about a handful if your hands, like mine, would fit a grizzly bear).
Bake (uncovered) at 350 F for about half an hour.
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gastrogasm
These quantities will do for a dish or cake tin roughly 25x20x10 cm
Sauce the first:
Prepare a soffrito of a large onion, 75g of bacon, a large carrot and a stick of celery; all diced fine.
Saute starting with the bacon then adding the onion until softened and then the carrot and celery. Now add 500g of grpund beef and cook until browned.
Add a wineglass of white wine, two of water, a few spoonfuls of tomato paste. Season with salt, pepper and nutmeg.
Cook until the meat is tender. 30-40 minutes.
Sauce the second:
Prepare half a litre of bechamel. (100g butter, 100g flour, 500ml milk, salt pepper, bay leaf, nutmeg - melt butter, stir in flour until smooth, gradually whisk in milk over gentle heat allowing sauce to come back to bare simmer between adds. Season. Cook very gently for 15 minutes until raw flour taste is gone.
Pasta
Cook 250g of lasagne noodles until al dente. Keep in cold water until needed.
Assembly
Butter dish. Put a layer of meat sauce (not too much) and a similar layer of bechamel on the bottom of the dish. Place an overlapping layer of noodles on that. Repeat until sauce is used up (last layer should be sauce). Bestrew with grated parmesan or Asiago. (about a handful if your hands, like mine, would fit a grizzly bear).
Bake (uncovered) at 350 F for about half an hour.
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gastrogasm
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no subject
Date: 2006-10-28 01:31 pm (UTC)no subject
Date: 2006-10-28 01:37 pm (UTC)no subject
Date: 2006-10-28 02:47 pm (UTC)Bake at 350 Celcius? With a recipe like this, my cooking instinct would be to do it at 350 Fahrenheit for half an hour. Just checking.
no subject
Date: 2006-10-28 07:05 pm (UTC)no subject
Date: 2006-10-29 03:26 pm (UTC)no subject
Date: 2006-10-29 03:32 pm (UTC)no subject
Date: 2006-11-03 08:58 am (UTC)no subject
Date: 2006-11-03 11:40 am (UTC)