Today your advisors s of Mediterranean Diet present you:
Lasagna or lasagne?
Lasagna or lasagne: it’s a long story that of lasagna. The Romans made a pie with sweet ricotta and lagane (a kind of pasta near to Greek lasagne), pappardelle and subsequently spelled wheat semolina, which is still in use Lucania for soup.
Someone says” Sunday is not Sunday if on the table does not dominate the lasagna of my mother… And each mother has its own recipe, her secret to make them more good. Italy is divided neatly into two, the center–north and south in the concept of lasagna. From Emilia, everybody knows, lasagna bolognese, made with egg pasta, meat sauce and bechamel. This cannot be an ancient recipes because the “bechamel sauce” has arrived with the French not many centuries ago, from Naples instead there is “lasagna” in the singular, made with durum wheat pasta and fresh egg, and can be considered heir of the ancient lagane. Unless that lasagna is much richer because it is a plate of Carnival, really exciting even if you can eat it all year (big job, but it’s worth it).
About the names, between “làgana” and “lasagna” there is no relationship, because it’s a different story even if the substance is similar.
Cooked pasta half the time expected in salted water with a few tablespoons of oil, drain and let cool on a dishtowel.The sauce: there you put a sauce with various types of meat, including pork ribs, which must cook slowly 4 or 5 hours. Since the other ingredients are not exactly “light” is more reasonable a tomato sauce well pulled, perhaps with a fried ham. The function elsewhere is assigned to the white sauce is carried out by about a pound of cottage cheese plus grated Parmesan cheese and a little hot water and then beat you like a mousse. And now the happy legion of other ingredients: slices of smoked cheese or mozzarella pizza, tronchettini of sausage made stir-fry, hard boiled egg, and then, last but not least, the legendary “meatballs”. It is perhaps the most boring part of the company: with ground beef, pork and veal, a bit ‘of bread soaked and squeezed, Parmesan cheese, salt (a little) and pepper and finally a whole egg you make meatballs big as a cherry, and fry briefly in olive oil and downing.There, now we have it all. On the bottom of the pan a little ‘sauce, then pasta, ricotta cheese, smoked cheese, sausage, eggs, meatballs, sauce and a sprinkling of Parmesan cheese. You end up with sauce, Parmesan cheese, butter.
The team of Mediterranean Diet invites you to the next article to find out the benefits of the Mediterranean diet recipes.
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