Text 23690, 100 rader
Skriven 2007-12-02 17:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: lasagna
===============
-=> Quoting Sean Dennis to Dale Shipp <=-

 DS> Why boil the noodles?  Gail never does, and it comes out fine.

 SD> I have never made homemade lasagna so I wouldn't know anything about
 SD> it. 

There are two schools of thought...

If the noodles are not pre-boiled, then the sauce must be thin and
the baking time long, so that the pasta can swell up and cook.

If the noodles are pre-boiled, then the sauce can be thick and the
oven time reduced.

Both work.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melyssa Donaghy's Lasagne Al Forno
 Categories: Italian, Pasta, Beef, Bacon, Groundmeat
      Yield: 6 Servings
 
           RAGU BOLOGNESE MEAT SAUCE:
      1 tb Butter
      1    Onion, finely chopped
      3    Bacon slices, finely chopped
     12 oz Finely ground beef
    1/4 lb Chicken livers finely
           -chopped, or liver paste
    1/4 c  Dry vermouth
  1 1/3 c  Beef stock
      1 tb Tomato paste
           Grated nutmeg
           Salt
           Black pepper
      3 tb Heavy cream
           BECHAMEL SAUCE:
      6 tb Butter
    2/3 c  Flour
      5 c  Hot milk
    1/2 c  Heavy cream
      1 c  Freshly grated Parmesan
           Grated nutmeg
           LASAGNE INGREDIENTS:
    1/2 lb Lasagna noodles
           Salt
      1 tb Olive oil
 
  RAGU BOLOGNESE MEAT SAUCE: (you can make this in advance). Melt
  butter in a large shallow pan. Add the chopped vegetables and
  bacon and fry gently, stirring frequently for about 10 minutes
  until golden. Add beef and fry, stirring until it changes from red
  to brown in color. Add chicken livers and cook, stirring for 1 - 2
  minutes, then add the vermouth and simmer until it is almost
  completely evaporated. Stir in the stock, tomato paste, salt and
  pepper to taste. Bring to a boil, cover and simmer very gently for
  45 minutes to 1 hour, stirring occasionally. Before serving, stir
  in the cream, butter and nutmeg.
  
  LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil.
  Add salt and olive oil. Add noodles. Bring back to a boil. Boil
  for 3 minutes. Immediately remove from heat, put a lid on the pan
  and let sit for 7 minutes longer. Drain and rinse in cold water.
  Then separate and lay noodles on a clean towel to drain.
  
  BECHAMEL SAUCE: Melt butter in a saucepan, stir in the milk. Bring
  to simmer. Add flour, cook for 1 minute. Remove from heat and pour
  in cream, beating continuously with a WIRE WISK. Return to a high
  heat and stir until a smooth, thick sauce is formed, then simmer
  over low heat for 2 to 3 minutes. Season with salt and nutmeg.
  
  FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very
  thin layer of Bolognese sauce over the bottom (this keeps the
  noodles from sticking to pan), cover with an overlapping layer of
  noodles, then a layer of the bechamel sauce and a sprinkling of
  grated Parmesan cheese. Repeat the layers, finishing with a thick
  layer of bechamel and a generous sprinkling of cheese. Bake
  immediately in a preheated oven at 350F for 30 minutes, or until
  bubbly. Serve with sliced Roma tomatoes for color. Alternately,
  the lasagna casserole may be covered with foil, chilled then
  frozen for later use.
  
  Source: Omalia Cooking School-Northern Italian
  Melyssa Donaghy-Instructor
  From: Jim Kirk Date: 25 Sep 97
  Meal-Master Format Recipes (Mailing List) Ä
 
MMMMM
 

Cheers

YK Jim


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