Describe The Flower And How It Is Involved In Reproduction Lasagna – The Real Italian Dish

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Lasagna – The Real Italian Dish

Do you think of lasagna as the ultimate gourmet sensation or as tasteless school food?

In Tuscany, I tasted exquisite layers of meltingly tender, fresh pasta that melds into song with creamy béchamel and a scant spread of rich ragu. This traditional meat sauce of central and northern Italy is made from finely ground beef and chicken liver or pancetta and is slowly cooked for hours until the flavors mellow. In spring, delicate sheets of pasta are coated with delicate artichoke hearts, béchamel and ham, a combination of delicate flavors that will delight even the most gourmet palates.

Lasagna (which replaced the plural e with the singular a) is still a dish that left home and traveled the world. It has entered the mainstream of microwave meals, supermarket dinners, and been massacred in the process. Thick, firm sheets of pasta oozing with sauce and bearing no resemblance to their Italian predecessors.

To taste the real Italian lasagna I describe, you have to go on a gourmet trip to Italy, visit the hills of Tuscany or Emilia Romagna with its rich butter-based cuisine and many fine restaurants. In Ferrari, Bologna or Parma or any other of its beautiful cities, you will be able to appreciate the delicacy of taste, the melting texture with which real Italian lasagna can delight the palate.

Here, lasagna is only part of a casual meal. In autumn, you could start with a starter of Parma ham and ripe figs, try some fettuccine with truffles, then taste the lasagna, leaving plenty of room for your main course of bistecca ai funghi porcini, steak with fresh porcini mushrooms picked from the forest hills around you.

Lasagna is a dish designed for a feast – preparing it properly takes a lot of time: roll out your own freshly made pasta to make sheets that are thin enough not to be a chore, briefly boil a few sheets at a time; make a sauce of fresh meat and leave it to simmer gently for three or four hours; carefully stirring the béchamel so that it does not burn; finally assemble all the different components and arrange them in layers, thoughtfully distribute the right amount of sauce so that the pasta absorbs and has a little left over; adding freshly grated Parmesan cheese to achieve a balance of flavors; you bake it all in the oven just long enough for the flavors to melt into a divine whole. It’s a labor of love made at home for special occasions or ordered from a restaurant where you know they do it well.

If you want to try your hand at making authentic lasagna from Emilia Romagna, ask Marcella Hazan for advice. Her cookbooks are the best I know to help you reproduce the flavors of Northern Italy at home. I admit that I don’t have the patience to make fresh pasta myself, so I’m without lasagna at home. I’m just waiting for the opportunity to return to Italy to indulge in a gourmet holiday, enjoying lasagna, porcini mushrooms and truffles!

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