Fans of Italian cuisine are in all countries of the world. This is not surprising, because it is her who owns unique pasta and lasagna, simple but delicious pizza, as well as many other dishes.
Moreover, in order to feel your favorite taste, it is not necessary to go to Italy - the necessary products can be found at home. For example, you can try to find out why climbing is so good. What it is? Several layers of dough stuffed with meat or vegetable stew, sprinkled with cheese and baked in the oven with sauces.
How did lasagna come about?
What it is? The first to know about this dish, oddly enough, was not the Romans, but the Greeks. They learned to bake flat round wheat flour cakes called laganon. Their recipe went to the Romans, who began to cut this bread into strips. In some regions of Italy , the word "lagana" has been preserved since then, which is called a wide pasta, better known as tagliatelle. In other areas, the dish over time has transformed into what is now popular around the world. It is interesting that the Scandinavians and the British are also trying to defend the right to invent lasagna. But Italians are sure that no one can do better than them. Well, Neapolitan lasagna, meat and nutritious, is really great.
Try to cook it yourself and see for yourself!
Classic Lasagna with Bolognese
To prepare this dish you will need to master two Italian sauces - bechamel and bolognese. You will also need to acquire special sheets that make up the climbing. What it is? In fact, these are pasta of an unusual format, thin flat cakes of wheat dough, sometimes requiring cooking, and sometimes almost ready. So, you need forty grams of butter and a tablespoon of olive, three slices of bacon, sixty grams of ham - Italians prefer a prosciutto variety, onions, two small carrots, a couple of stalks of celery, two hundred and thirty grams of ground beef and as much calf, one hundred grams of pork minced meat, a glass of chicken stock and a glass of white wine, two glasses of chopped tomatoes, cloves, nutmeg, a couple of glasses of hot water, three hundred and forty grams of fresh mushrooms, two chicken liver, fresh parsley, half a stack on high fat cream, salt, ground pepper.
All these are ingredients for the filling, and for bechamel sauce you will need three tablespoons of butter, three tablespoons of flour, two glasses of warm milk, a glass of parmesan. And don’t forget about the lasagna itself. So, bolognese is where climbing begins. What it is? Thick
meat sauce with vegetables. Melt the butter, add the olive, prosciutto and bacon. After a minute, reduce the heat to a minimum and put chopped vegetables in a pan. When they become soft, add the whole stuffing. Stir frying until cooked. Pour the wine and broth into the pan, put the tomatoes and spices in ten minutes, add water. Stew for forty minutes and add mushrooms, parsley and liver, and then cream and pepper and salt.
For bechamel, melt butter in a saucepan, add flour and stir until the mass turns brown. Pour in a little milk and bring the mixture to a thickening. Cook the lasagna sheets, put in a baking dish, spreading each layer with meat sauce and pouring with bechamel, and also sprinkling with cheese, fill the last layer only with bechamel and drizzle with oil. Bake for about half an hour, before serving, allow the dish to cool slightly.