90yr old identical twins Annita & Maria make lasagna! | Pasta Grannies
Identical twins, 90 year old Annita and Maria, share Annita's recipe for pork lasagna. (Maria's recipe includes beef which is closer to the official recipe of Bologna). Aim for free range, good quality pork in this recipe.
200g pancetta /fresh pork belly minced, 400g pork neck, minced, 500ml passata, salt and pepper
For the white sauce: 50g butter, 50g plain flour, 500ml milk, seasoning
For the pasta: 400g 00 flour, 3 eggs, 50g boiled, squeezed dry, chopped spinach
PS a tribute to the wonderful people of Emilia Romagna!
4 Levels of Lasagna: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of lasagna. And then we brought in a food scientist to review their work. Which Lasagna was the best?
Check out the professional's recipe here on the ICE blog:
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4 Levels of Lasagna: Amateur to Food Scientist | Epicurious
Le lasagne in un ristorante Michelin emiliano con Massimo Spigaroli - Antica Corte Pallavicina*
Torna il concorso #Acquadichef, una competizione riservata ai professionisti che continua a ispirare tantissimi chef e amanti della cucina italiana. Protagoniste assolute dell'edizione #2021 saranno le lasagne, in tutte le forme possibili, senza preclusioni o limiti alla sperimentazione.
Per lanciare il concorso non potevamo che partire dall’Emilia: Massimo Spigaroli, uno dei giurati, presenta la versione classica all’interno dell’Antica Corte Pallavicina, ristorante tra i più storici e scenografici d’Italia. Echi verdiani, storie di zie emiliane, materie prime autoprodotte, e tantissimo amore per l’ennesimo piatto cosmopolita che ha preso vita dal Bel Paese.
I segreti del Culatello di Massimo Spigaroli nell'episodio speciale di IS:
INGREDIENTI
Pasta fresca/Fresh pasta:
Farina 00/00 flour 300 g
Uova/Eggs 3
Sale qb
Ragù/Bolognese sauce;
Carne bovina/beef 500 g
Salsiccia/Pork sausage 200 g
Passata pomodoro/Tomato paste 400 g
Acqua/Water 100 g
Vino rosso/Red wine 1/2 bicchiere
Carote/Carrots 3
Cipolle/Onions 2
Sedano/Celery 1
Olio EVO/EVO oil qb
Sale/Salt qb
Besciamella/Bechamel:
Latte intero/Whole milk 1 l
Farina 00/00 flour 70 g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb
Per la guarnizione/for the garnish:
Parmigiano 24 mesi qb
Burro/Butter qb
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My FAMILY'S SPECIAL LASAGNA Recipe
I am so excited to share a little more about this Just Gorgeous Cookbook. I share 100 plus recipes, some hundreds of years old, that have been in our family for generations.
PRE-ORDERS available:
You will be able to follow along many of my top recipes by scanning a QR code to see exactly how I make it while following written instructions and exact ingredient quantities.
I can’t believe that November 8th is just around the corner and I am so thrilled for you to see this ;)
#thepastaqueencookbook
JUST GORGEOUS
Fresh Egg Pasta recipe:
Find out more about the pasta queen at
The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
The Best CLASSIC Lasagna Recipe (with EASY homemade ricotta)
FINALLY a classic lasagna recipe that I'm happy with. It has all the familiarity of what you're used to with fool proof techniques that level it up.
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????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
SAUCE PAN:
ESCALI DIGITAL SCALE:
SALAD SPINNER:
CHEESE CLOTH:
INSTANT READ THERMOMETER:
6.75qt LE CREUSET DUTCH OVEN:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE --
RICOTTA MIXTURE
1lb/455g fresh ricotta (EASY recipe below or use nice store bought)
75g or 3/4c grated parm
100g or 1/2c heavy cream
5g or 3/4tsp salt
2g or 1tsp black pepper
1 egg
1tsp nutmeg
Stir ingredients together.
--
FRESH RICOTTA
▪½ gallon/2000g whole milk
▪200g or 3/4c + 2 Tbsp heavy cream
▪15g or 2 1/4tsp salt
▪100g or 1/3c + 1Tbsp white distilled vinegar
Place 4 layers of cheesecloth in a colander with bowl underneath (i use a salad spinner with basket).
Add milk, cream, and salt to a sauce pan and heat over medium for 10 min, whisking frequently, until temp reaches 190F/88C. At this point, add vinegar. Very gently stir with spatula or whisk to combine. Allow to sit for 15 minutes to allow milk to break. Curds and whey should be separated. Gently pour mix into cheesecloth setup then lift out cheesecloth and allow to drain for about 20min. Now you have fresh ricotta.
--
MEAT SAUCE
1lb/450g 80/20 ground beef
2 115g/4oz Italian sausages, meat removed from casings
Olive oil
25-30g or 2Tbsp butter
200g or 1 lrg onion
Salt
20g/5 cloves garlic, minced
Chile flakes
2 28oz cans crushed tomatoes
5-7g or 1-2tsp sugar
Spread ground beef and sausage meat flat onto a sheet tray. Cook under the oven broiler for 15 minutes (or roast in oven at highest temp).
While that cooks, add 25-30g olive oil and butter into large heavy bottomed pot over med-high. When melted, add onion and pinch of salt. Stir and cook onions until softened and translucent. Add garlic and chile flakes. Cook for about a minute until fragrant. Add crushed tomatoes. Add 10g salt and stir to combine. Simmer for about 5min.
Check broiling meat. When done, it should be browned and cooked through. Crumble into small pieces then add to tomato sauce along with any drippings, stir and continue to cook for 20-30 minutes. Sauce should have reduced by about half. To finish, taste for seasoning. Add a pinch more salt, if needed, and sugar to balance. Stir and taste again.
--
THE BUILD AND BAKE
Meat sauce
1box no boil lasagna noodles (or reg lasagna noodles soaked for 5 min in water before building)
1lb/450g full fat mozzarella, shredded
1/2c grated parm
6-9 slices fresh mozzarella
Layer ingredients as follows into a 9x13 baking dish: 1/2c meat sauce spread, a single layer of lasagna noodles, 9 spoonfuls of the ricotta mixture, 1c shredded mozz, 3/4c meat sauce, a layer of noodles, 9 spoons ricotta mix, 1c shredded mozz, 1c meat sauce, noodles, 9 spoons ricotta mix, 1c shredded mozz, 1c meat sauce, noodles, 1c meat sauce, 1c shredded mozz, grated parm, 6-9 slices of fresh mozz
Cover tightly with oiled piece of foil and bake in preheated 375F/190c oven for 25min. Remove foil and return to bake uncovered for 25min. Finish by broiling for 2-3 mins on high to brown top. Allow to cool for 30 min before cutting and serving.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
--
CHAPTERS
0:00 Intro
0:17 Making fresh ricotta
2:04 The sauce
4:03 Making the ricotta mixture
5:04 Finishing the meatsauce
5:43 Athletic greens (ad)
6:45 Building and baking
9:44 Let’s eat this thing
#lasagna #lasagnarecipe #classiclasagna
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Lasagne: Bolognese vs. Napoletana con Patrizia Nanni e Antonio Sorrentino
Tra le innumerevoli varianti delle lasagne, due sono le ricette che si possono definire classiche. La più essenziale ed elegante lasagna alla bolognese e la lasagna napoletana, estremamente ricca di ingredienti e consistenze, una ricetta quasi vulcanica. Fra pasta fresca all'uovo e pasta secca di grano duro, in mezzo a besciamella e ricotta di bufala, tra il ragù bolognese e quello napoletano, seguire Antonio Sorrentino e Patrizia Nanni in questo affondo sulla pasta al forno più amata sarà un'esperienza forte!
In collaborazione con Così Com'è
Per la ricetta del ragu napoletano:
Per la ricetta delle polpette:
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