Lasagne are wide, flat variety of pasta, and possibly one of the oldest types of pasta. “Lasagne” or “Lasagna”, commonly refers to a dish made with several layers of Lasagne sheets alternated with sauces and other ingredients, such as meats and cheese.
Origins and History of lasagne
Lasagne originated in Italy during the middle ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century Liber de Coquina (Liber de Coquina; The book of cookery. Is one of the oldest medieval cookbooks. Two codices survive from the beginning of the 14th century. Both are preserved at the Bibliotheque Nationale in Paris, France).
“ AT TRATTORIA CESARINO THERE’S A HOMEMADE VERSION OF THE ITALIAN CLASSIC TASTE AS THOUGH IT’S BEEN PERFECTED OVER GENERATIONS”.
TRATTORIA CESARINO IS GONNA TEACH YOU HOW TO PREPARE AN APPETIZING AROMA OF BOLOGNESE LASAGNE
- 1 large onion, coarsely chopped
- 1 medium carrot, peeled, coarsely chopped
- 1 clery stalk, coarsely chopped
- 2 tablespoons olive oil
- 1 pound ground beef chuck
- 1 pound ground pork
- 4 oz. Pancetta (Italian bacon), finely chopped kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 cup whole milk
- 1 14.5-oz. Can crushed tomatoes
- 3 cups low-sodium chicken broth, divided
Fresh pasta dough and noodles
- ½ teaspoon kosher salt
- 3 cups all-purpose flour plus more
- 4 large eggs, room temperature
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- Pinch of freshly ground nutmeg
- Kosher salt
- Kosher salt
- Unsalted butter, room temperature (for dish)
- 2 cups finely grated parmesan
- A pasta maker
Pulse onion, carrot and celery in a food processor until finely chopped.
Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25-30 minutes; season with salt and pepper.
Add wine to a pot and bring to boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat and simmer, adding water by ½ – cupfuls of sauce look dry, until flavors meld sauce thickens, 2 ½ -3 hours.
Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
Fresh pasta dough and noodles
whisk salt and 3 cups flour in a large bowl, make a well in the centre and crack eggs into into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1-2 hours.
Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keep remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers, fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheets in a lightly floured surface and cut crosswise into 16 8”- long noodles.
heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, I minute. Whisk in warm milk, ½ – cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8-10 minutes; and nutmeg and season with salt, remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.
reheat the sauces. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan and remaining cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
Meanwhile, if you made the bechamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil).
Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about seconds. Remove carefully with tongs to a large bowl of ice water; let cool, drain noodles and stack on a backing sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together)
preheat oven to 350°. coat at 13×9” baking dish with butter.
Spread ¼ cup bechamel in the prepared baking dish. Top with a layer of noodles, spread over scant ¾ cup Bolognese sauce, then ½ cup bechamel and top with ¼ cup parmesan repeat process 7 more times, starting with noodles and ending with parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50-60 minutes. Let lasagna sit 45 minutes before serving.
“TRATTORIA CESARINO IS ONE OF THE RESTAURANT FOUND IN FLORENCE TO TASTE THE BEST AND TRADITIONAL CUSINE OF BOLOGNESE LASAGNE”