Thursday, March 15, 2007

Meat and vegetables Italian Lasagna.

Here is my favorite dish which I love to cook and to eat. Italian lasagna with beef meat, beacon, grated Parmesan cheese, onion, celery root ,tomatoes, carrots, sauce bechamel (white sauce), garlic and lasagna noodles. When I don't have time I use ready lasagna noodles if not make a dough by myself.

Fresh, home-made pasta, pasta fresca, is typical of nothern Italy, European Union member. As early 1300 a Florentine cookbook made note of the first recipes for fresh pasta from wheat flour, eggs and salt. The speed and dexterity of the women making hat-shaped parcels from fresh pasta is unbelievable. They then fill them with various vegetable or meat sauces or with spinach or Ricotta cream cheese. No medding, christening or Christmas dinner is really an occasion without fresh, filled pasta parcels..Every town in Nothern Italy boasts its very own carefully preserved shapes and fillings. There nare more tham 110 different recipes for tortellini, and more than 50 recipes of lasagna.

Basic recipe for pasta fresca (fresh pasta dough):

  • 500 g wheat flour
  • 5 eggs
  • 1/2 tsp salt
Sieve the flour onto the work surface. Make a well in the middle, break the eggs into it and add salt. Gradually work in the flour from the edges until a rough dough is produced. Knead the dough for 15 minutes by nahd until it is shiny and elastic. Wrap in hahdy wrap and leave to stand for 1 hour. Dust the work surface with flour and roll out the dough until it is very thin and cut into large equal-sized rectangles. Bring enough salted water with a little olive oil to the boil and boil the sheets of lasagna for 5 minutes. Carefully remove from the water and drain on kitchenroll.

Here is very Italian recipe of this delightful lasagna

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