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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Authentic Italian Lasagna Recipe | FAMOUS ITALIAN FOOD
This Thursday famous world recipe comes from ITALY! On this QUICKIE video we explain you, step by step how to make the original Lasagna recipe! SUBSCRIBE➜
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➜➜➜ Ingredients
FOR THE BOLOGNESE SAUCE:
Extra Virgin Olive Oil 0.5cup / 100ml
Butter 3.5tbsp / 50g
2 Medium Onions, peeled and finely chopped 200g
3 Medium Carrots, peeled and grated 200g
3 Large Celery Stalk, finely chopped 200g
4 Garlic cloves, crushed 12g
Minced Beef 1lb / 500g
Minced Pork 1lb / 500g
Pancetta 300g
Red Wine 1.3 cup / 300ml
2 Chopped Tomatoes can 800g
10 Fresh Basil Leaves 5g
Tomato Purée 2 tbsp / 30g
FOR THE WHITE SAUCE / BECHAMEL SAUCE
Butter 10tbsp / 150g
Plain Flour 0.8 cup / 100g
Milk 4 cups / 1l
Salt
Fresh Ground Black pepper
Nutmeg
ADITIONAL INGREDIENTS
Fresh Lasagne Sheets (about 10x18cm) 1,3lb / 600g
Freshly grated parmesan cheese 1cup / 100g
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NEVER FORGET TO SMILE! original recipe
The Best Meat Lasagna Recipe -- How to Make Homemade Italian Lasagna Bolognese
ALL THE INGREDIENTS AND MEASUREMENTS ARE LISTED HERE WHERE IT SAYS SHOW MORE
Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own. You'll be so glad you did. Watch my video to see how to make the best lasagna ever. The recipe details are below.
Ingredients:
For Meat Sauce (Bolognese Sauce):
1 box (1lb.) of dried lasagna noodles, cooked al dente
1 pound of ground beef
1 pound of ground veal
1 pound pork sausage, removed from casing
2 tablespoons olive oil
1 medium-sized onion, chopped
4 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 (6oz) can tomato paste
2 (28-ounce) cans crushed tomatoes
1 cup red wine
2 cups beef stock
2 dried bay leaves
1/2 cup fresh chopped basil or 2 teaspoons dried basil
Salt and freshly ground black pepper
1 teaspoon sugar
Sprinkle of red pepper flakes (optional)
For Ricotta Filling
1 (2 pound) container of whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 eggs
Salt and pepper
For Topping and Filling:
1 block (16 oz.) mozzarella, shredded
In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.
Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.
Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.
While your sauce is cooking, preheat oven to 350°F
Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.
To make filling:
Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.
To Assemble:
Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan.
Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).
Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.
Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.
Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.
Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.
Cook's Tips
The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.
Lasagna can be assembled a day or two ahead of time. Don't bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking.
Vegetables can be easily chopped in a food processor or with a hand chopper
If sauce seems too thick, add a little more beef stock. If it's too thin, allow it to cook longer.
How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes
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How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes | Authentic Italian Lasagna
One of our most requested dishes is lasagna. But which one? Every region has its own version, although the two major varieties are alla Bolognese and alla Napoletana. We decided to make BOTH in an epic showdown between northern and southern Italian cuisine!
Let us know in the comments below which one looks tastier to you!
If you enjoyed this video, please give it a thumbs-up and subscribe to our channel!
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LASAGNA ALLA BOLOGNESE RECIPE:
LASAGNA ALLA NAPOLETANA RECIPE:
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