Text 1984, 82 rader
Skriven 2013-06-29 16:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fancy that 791
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 RH> Interesting to see how the same dish changes, even subtilly, as it
 RH> moves from region to region. It's almost an entirely different
 RH> iteration at each end of the journey.

Actually, in this case, it appears to me to be a rather
minor change from one end of the thousand miles to the other.
Further, it doesn't take learning from one's grandma; someone
from Guangdong can learn to make it Hunan-style, and vice versa.

 RH> I grew up with my parents really having to stretch the budget to make
 RH> ends meet. There were no pretentions

My parents were all about appearances and "the best." In some
ways I learned well, seeking out as I do at times not necessarily
"the best" but certainly the "most different"; I've made
substantial sacrifices and compromises to indulge my curiosities.
 
 ML> Western cultures tend to overlook the goodness of the green
 ML> parts of vegetables of which the commonly used parts are
 ML> elsewhere. How's that for a sentence.
 RH> Spoken like one who has a strong Eastern influence in his culinary
 RH> background. (G)

I suppose, but I really don't care for vegetable vegetables.
Green pepper leaves, squash leaves, cucumber leaves, pea leaves,
these all intrigue me, and I prefer them to green peppers and
peas, let alone squashes and cucumbers.
 
 ML> Rabbit cacciatore
 RH> A bit different from the usual chicken, but all in all, the same
 RH> techniques, taste, etc.

That's one of the secrets. You know the master recipe, you
can vary it with ease.

Lasagne
categories: celebrity, Italian, pasta, main
Servings: 8 to 10

1 lb lasagne noodles
2 qt Mamma's Marinara Sauce or sauce of your choice
2 lb ricotta cheesse
1 lb mozzarella cheese
1 c grated Parmesan cheese

Cook lasagne noodles al dente. Drain.

Preheat oven to 325F.

Using a baking dish about 2 1/2" deep, cover bottom
with sauce of your choice and line the dish with a
layer of noodles. Dot with spoonfuls of ricotta,
slices of mozzarella and some grated Parmesan cheese.
Cover with sauce. Repeat with another layer of
lasagne, sauce and cheese, until baking dish is
almost filled.

Bake about 45 min. Cool 20 min before serving. Serve
with additional sauce.

Optional: You can add slices of cooked sausage or
small meatballs to each layer.

Dom's Note: When you just don't have time to prepare
this dish and you want it yesterday, do what I do: I
simply start with a deep lasagne pan and all cold
ingredients. Start with 1/2 c sauce and use raw,
uncooked lasagne noodles, one layer of ricotta,
mozzarella, and grated cheese, then sauce...another
layer of raw, uncooked lasagnes noodles at right
angles to the first, and so on and so on. You finish
with the sauce. Cover with foil very snug around the
top, place in a 350F oven and bake for 1 1/2 hr. Let
stand 20 min. This can be done ahead. It cuts
beautifully and you can reheat and serve pieces
in individual baking dishes with additional sauce.

Source: Dom DeLuise, Eat This It Will Make You Feel Better

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