Lasagna is a favorite oven-baked pasta dish. The classic lasagna, if such a court can be said to exist, is based on a meat and tomato sauce and bechamel. These are layered between sheets of pasta dough (two or three layers of a lasagna) in a baking dish covered with cheese (usually mozzarella or Parmesan) and in the oven for about half an hour.
Many variants exist lasagna. Vegetable lasagna, lasagna without bechamel, chicken, lasagna, cheese, meatless lasagna, lasagnawithout sauce (only vegetables and / or meat) or lasagna without pasta.
When you create a lasagna, start with the main ingredient (ragu, vegetables, seafood, etc.), add a layer of bechamel, then a layer of pasta sheets and then the main ingredient again. Continue until the dish is full. End with a layer of noodles, spread smeared on some bechamel and cheese.
Some recipes call for bechamel by ragu or tomato sauce are mixed, while othersThey say it layer between the pasta and the ragu. This seems to be based on personal preference and taste.
In addition to cheese and sprinkle on top of the lasagna, it's also a good idea to mix some of the bechamel, to give the lasagna a little cheese in taste, and not just at the top. Turn the heat under the bechamel sauce before adding the cheese or the sauce is gummy.
When it comes to save the dough, there is a choice between homemade pasta andhave bought dried pasta. Since dried pasta is just water and flour and home made fresh pasta with eggs, as a rule, there is a distinct difference in taste and texture. The main difference, however, comes from the user-friendliness. Pasta making from scratch can be a lengthy process and requires some practice to get it right. Fresh pasta should be well cooked before assembling the lasagna. See the pasta page for a fresh pasta recipe.
Dried pasta is usually cooked so that it will be lulled intothe dish directly from the pack.
In the U.S., pasta plates tend to have a curvy surface. Outside the U.S., they are almost always flat.
Here is a recipe for traditional lasagna. For more lasagne and pasta recipes [http://www.goodcookrecipes.com/Category/Pasta/103] visit Good Cook recipes.
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
3 kg minced
4 garlic cloves, finely chopped or crushed
1 can of chopped plumTomatoes
10-15 basil leaves, chopped or torn (or 1 tsp dried basil)
1 / 2 teaspoon dried oregano
5 crushed black peppercorns (or to taste)
(1 tsp salt or to taste)
1 / 2 teaspoon sugar
One pack of lasagna sheets
1 1 / 2 liter Bechemel sauce *
Finely grated parmesan
* Bechemel sauce:
1 / 4 cup (4 tablespoons) butter
1 / 4 cup flour
2 cups milk
Salt, white pepper and nutmeg, as desired
Melt the butter in a saucepan. Add theFlour and stir over medium heat 2-3 minutes. Do not allow to brown. Remove from heat and cool almost to room temperature.
To combine Add hot milk and whisk.
Salt, white pepper and nutmeg and heat just until simmering.
If desired, you can bring the sauce to the boil to come once the béchamel sauce to a boil, reduce the heat to low and simmer very slowly about 45 minutes. Stir often to avoid using a whisk to keep on the bottom. DoAllow the sauce to brown. The longer the sauce simmered, the softer it is through the kitchen and swelling of starch granules
Preparation:
Heat olive oil in a heavy base or non-stick frying pan over medium heat. When the oil is brown, turn off the heating.
Add the onion and fry until golden brown.
Increase heat to high and the meat and garlic. Fry until brown. Minced meat takes some time to cook good to. Fry until there is little moisture in the pan.If necessary, spoon out excess fat.
Insert screw the tomatoes, cover and reduce heat and simmer 20 minutes. Meanwhile, prepare the sauce bechemel.
Pre-oven at 375 f.
Mix the basil, oregano, salt & pepper to the ragu.
Place a thin layer of ragu in the base of the ovenproof dish and give a single layer of pasta sheets. Bechemel spread a layer of sauce over the pasta. Repeat this process until you no meat, make sure you have enoughbechemel sauce left to cover the top layer of noodles.
Sprinkle the grated Parmesan over the top.
Place the dish in the oven is on the top shelf and cook for about 45 minutes or until top is lightly browned and the sauce bubbling.
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