Good Lifestyle

If you ask an Italian to describe the taste of lasagna, it will probably tell you that it tastes Sunday in the family. Good, tasty, in a thousand variants, known and imitated throughout the world. The oldest known recipes of the lasagna have been found in two different recipe books of the Angevin Court of Naples, who probably date back to the 1900s. In practice, we know for sure that in the beautiful country we have been preparing Lasagna for almost a thousand years!

Do you know why they are called?

The name "Lasagna" is due to the shape of the pasta of which it is made. Browse of pasta with eggs cut into non-perfect rectangles, "lozenghe" precisely. The lozenges are blanched and drained and then alternated with the many possible fillings, before being baked. Obviously both the dough and fillings change depending on the place and of tradition.

The classic

For a good classic lasagna you have to start from the ragù, which requires a long baking. Ground calf and pork together, tomatoes, carrots, celery, onion, salt and oil. Butter, flour, milk, walnut moscades and a pinch of salt for the béchamel. Mozzarella or scamorza for the sparkling part and Parmesan for the crust. Do you already feel the scent?

Lasagna with white ragout

The difference with the classic is in the ragù. Here there is no tomato but, if you like, in cooking meat you can add the laurel that will give thatquid more.

Summer lasagna

Champignon mushrooms, carrots, zucchini, aubergines, tomatoes, celery, leek, pumpkin flowers. Milk, nutmeg, salt, pepper, butter for béchamel. Clean the vegetables and cut them into slices (in the case of mushrooms) or diced (in the case of aubergines, carrots and zucchini). Clean pumpkin flowers, taking off the pistils, and cut them into slats. Blanch the tomatoes and remove peel and seeds. In a pan let the vegetables brown and fragrance with thyme. The scent of summer.

Lasagna pumpkin and spinach

Ricotta, pumpkin, spinach, mozzarella, parmesan. Cook the baked pumpkin, blend it, and mix it with ricotta until it becomes homogeneous. A layer of pasta, one of ricotta cream and pumpkin with a spoon of spinach and diced mozzarella. Pasta, cream, spinach, mozzarella. Pasta, cream, spinach, mozzarella. On top Parmesan and pine nuts. ET voila.

Lasagna to radicchio

Radicchio, an onion, ham or a sausage and red wine. Fresh ricotta, smoked scamorza, butter and parmesan. A somewhat winter version, but very good! As in all dishes, the difference makes quality products.

Colored lasagna

Don't let yourself be impressed. There is nothing strange! They are all genuine ingredients put together with creativity. Color? The béchamel. Spinach, saffron and beetroot. Nothing else. And if you want you can also color the pastry adding spinach, saffron and beet also to the dough. To you the choice.

Pistachio lasagna

Fresh browse, bacon, mozzarella, provola, pistachios, parmesan, extra virgin olive oil all Italian, a handful of fresh basil, lemon, grain of pistachios. Already enough to get your mouth water and get a lot of desire to get to the stove!