a

alcuoco's Profile

Title Last Reply

Lasagna alla Bolognese

One of the problem with Italian food is that everybody seem to think they can improve on recipes and traditdions. Wrong!! If you are calling it Lasagna then you have to make it like one. Marsala? Zucchini? Mascarpone?

Feb 23, 2008
alcuoco in Recipes

Lasagna alla Bolognese

I make lasagna like my momma makes it back in Varese Italy, and that is Ragu` and Besciamella (bechamel in Italian). As far as the pasta, all of the above kinds are right. A little more liquid with the no-cook sheets, a tad dryer when using fresh or dry, cooked al dente pasta sheets. The important part are the ingredients and the cooking time. I like texture in my lasagna so I like the uncooked sheets because the retain "al dente" better in this particular recipe. The next day we always cut the leftover lasagna in 1 and 1/2 inch strips and sauteed them, sideways, in a non-stick pan with butter until a delicious, slightly burnt crust would form on both sides of the strips...Delizioso!!

Feb 25, 2007
alcuoco in Recipes