Italian Cuisine - Lasagna
Lasagna
A lasagne is a
cheese-coated pasta often served with huge amounts of melted swiss cheese and
meatballs. It has been noted to be a preferred dish during the great depression
and times of war, due to the lively and cheerful colours (red for the sauce
with meatballs, yellow for the cheese, light brown for the charming patches on
the slices of cheese) the lasagne represents.
The lasagne is also
notable for being the second most consumed dish in the world (the first are
cheeseburgers), due to its questionable look. Most of the consumers are,
evidently, meat lovers because a typical lasagne contains nothing other than
meat and cheese. 23% of consumers of lasagne are surprisingly first time
lasagna eating vegetarians who are often noted to have mistook the red sauce
and meat sandwiched between the melted slices of cheese for crushed cherries.
The slices of cheese were also, noted to have been mistaken for
"incredibly thin slices of bread", as claimed by the vegetarians.
Many skeptics have
however, refuted this claim, arguing instead that "No matter how
vegetarian one can be, one can simply NOT resist the urge of even nibbling on
those little slices of delicious melted cheese on top of the lasagna. The aroma
of the ketchup and burnt onions appears to have added insult to the injury of
resistance. The final straw, would be how the lasagne would wobble, when
touched, just like an amazing tower of jelly".
The History of Lasagna
You may not know this, but
technically, Lasagna did not originate in Italy as you may expect. It’s origin
can be traced waaaayyy back to Ancient Greece. The name Lasagna, or “Lasagne”
is derived from the Greek word ‘Laganon’; the first know form of pasta. Laganon
was not a traditional lasagna as we know it with traditional Italian
ingredients, but it was composed of layers of pasta and sauce. So it basically
got its name from the method in which it was made, not for its ingredients
Fast-forward a few
centuries…Many countries have debated for years who came up with the first
lasagna recipe. Of course, Italy claims they were the first, but really should
be credited for perfecting the layers and layers of deliciousness that is
lasagna. In fact, researchers in Britain found a cookbook with a lasagna recipe
that dates back to the 1390’s, staking their claim to the first lasagna.
To recap, the name can be
traced back to Ancient Greece, the first recipe to Britain and generations of
perfecting the dish to Italy! Regardless of who can claim the lasagna
fame, we are grateful to whomever is responsible for passing this recipe
on through the centuries! MANGIA!
Top 10 ways to make sure your lasagna rocks the
casbah:
1. It starts
with the pasta. If you’re not making your own, your lasagna can be
drastically improved. In addition to a much more flavorful product,
you can control the thickness when you make it yourself; I prefer 5-6 sheets of
pasta made thinner than most commercial products (I use this recipe although I
use 50% whole grain flour like red fife and 50% white flour). It’s
really not that hard; though I do reccomend having a hand-crank pasta machine
(you can find them for around $30 and the costs are easily offset when you make
your own pasta).
2. The pan is
important. I prefer using a narrow bread loaf pan which means that I
have a thinner – but taller – lasagna than most make is a wide baking
tray. This means smaller surface area which translates into a
moister final product. Because I make my own pasta, I cut each
noodle to exactly cover a layer.
3. Avoid
tomato paste. It’s used to thicken sauce – but all of the original
moisture is still there and your lasagna will be soggy. Instead
either roast your sauce in the oven or slow cook it (just at a simmer) and
reduce in half over a number of hours. Don’t bring to a full boil.
4. If you’re
using meat, leftovers are best. Leftover ribs make for an
exceptional protein. Finely chop your pre-cooked meat and toss it in
the sauce as it reduces – this will infuse the meat with the flavors of your
sauce and you’ll have exceptional taste. Keep in mind that ribs
actually improve in your fridge after cooking and 2-3 day old ribs make for an
awesome ingredient.
5. Thicken
your ricotta. Much like reducing the sauce, thickening ricotta will
prevent your pasta from swimming in an ocean. To do this, line a
colander with a clean cloth and pour ricotta into it. Allow it to
drain for a few hours, stirring from time to time. I also form the
cheese into a ball and twist the top into a knot to force excess water
out. A few hours of straining will remove 10-25% of the water
content.
6. Ripen your
ricotta. This is a trick that was taught to me by my Italian friend
and Chef, Massimo Bruno. He told me he far prefers ricotta with a
little bite. I combine two methods: squeeze some fresh lemon juice
into your cheese and add salt (which draws moisture out) while it’s thickening
above.
7. Add different
types of cheese to your ricotta – but you don’t need a lot (unless you want it
stringy). Your ricotta should be much more flavorful than it was and
it will be a fantastic compliment to your dinner.
8. Bake at 375
for 45 minutes (I pre-cook my noodles for a few minutes but don’t worry about
finishing them all the way through). I don’t cover it – and, yes, my
top layer gets a little dry and crunchy and I love it as a contrast to the soft
interior.
9. Let it set
on your counter for at least 15 minutes.
10. Make enough for leftovers – this will improve the
next day!
Reference :
http://www.wellpreserved.ca/tips-on-how-to-make-the-best-lasagna-ever-recipe/
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