Tuesday, April 17, 2018

Italian lasagna

Lasagna meaning more than one piece of lasagna ribbon. It is wide flat pasta which comes in a strip, rectangle or square about l to 2 mm thick. It poached in salted water before incorporation in a made up dish. The plural is lasagne. Lasagna derived from an earlier fried flat cake known to the Greeks as laganon.

There are layers of pasta with pepperoni, Italian sausage, mozzarella, parmesan, mushrooms and tomato sauce.

Back in Italy 50-60 years ago, lasagna was cooked differently; ovens were often not available on farms. The lasagna in this case, as in many other cooking situations, was baked in a casserole with a lid, then placed in a fireplace with hot coals on the bottom and on top.

Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina wasn’t available, with flour and eggs. Nowadays in Italy, since the only type of wheat allowed for pasta is durum wheat, lasagna are made of semolina and eggs.
Italian lasagna
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