"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-13-2014, 10:54 AM   #81
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
Quote:
Originally Posted by CarolPa View Post
I wonder if my husband would like the bechemel. He likes my lasagne the way I make it and hates when I change a recipe he likes. But that would just be like an extra layer of cheese and he likes cheese.
If you do decide to make it, make sure you make a large pan like you would the standard red sauce. The pasta really soaks it up.

Give it a new name Creamed pasta with ricotta instead of lasagna and tell him it is less acidic for the stomach.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-13-2014, 02:04 PM   #82
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,877
Quote:
Originally Posted by Addie View Post
Carol I can't remember if it is the northern part or the southern part of Italy that uses béchamel sauce for the whole lasagna. Not just on top.
It's northern Italy, closer to France and Switzerland, that uses more butter, milk and cream in their cooking.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-13-2014, 02:54 PM   #83
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
Quote:
Originally Posted by GotGarlic View Post
It's northern Italy, closer to France and Switzerland, that uses more butter, milk and cream in their cooking.
Thank you. Of course. That is the farming area. Senior moment.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-13-2014, 04:11 PM   #84
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,272
Quote:
Originally Posted by CarolPa View Post
Now I have another question. Does anyone here put a bechemel sauce on top of their lasagne?....
I don't make my standard red sauce lasagna that way. However, I want to make a seafood lasagna similar to one I had in Rockland, Me. It was seafood (including chunks of lobster ) and a light cheese bechamel sauce with the ricotta and noodles layered. It was so to die for! Like many other things, some day......
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 01-13-2014, 04:24 PM   #85
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,378
Quote:
Originally Posted by CarolPa View Post
Now I have another question. Does anyone here put a bechemel sauce on top of their lasagne?...
I make a sort of Bolognese sauce. I mix bechamel with a meat (sausage and ground beef) sauce and layer that with the noodles and a combination of parm and mozz.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-13-2014, 04:27 PM   #86
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
Quote:
Originally Posted by Cooking Goddess View Post
I don't make my standard red sauce lasagna that way. However, I want to make a seafood lasagna similar to one I had in Rockland, Me. It was seafood (including chunks of lobster ) and a light cheese bechamel sauce with the ricotta and noodles layered. It was so to die for! Like many other things, some day......
It is only about a 1.5 hours drive from here. Head back up there again before you go back to Ohio. Unless you have relatives here, the chance of you ever coming back this way is doubtful. Just make sure you stop here first and pick me up. BTW, Rockland has a huge lobster festival in the summer.

Was all the sauce the cheese béchamel sauce on all the layers? Best time to make it is in the summer when the seafood is much cheaper. Any idea what cheese they used in the béchamel sauce? I would imagine it was either Parm or Romano. Although Asiago cheese melts easier than either of those two.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-13-2014, 04:29 PM   #87
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,395
Quote:
Originally Posted by CarolPa View Post
Now I have another question. Does anyone here put a bechemel sauce on top of their lasagne? ...
I do, when I am not too lazy or busy to make some. It adds a whole another dimension to the lasagna, taste so much better. Though everybody, including me, likes my lasagna without it too, but I do know how much better it is. The only thing I do not add nutmeg to my bechamel sauce.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-13-2014, 04:33 PM   #88
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Andy M. View Post
I make a sort of Bolognese sauce. I mix bechamel with a meat (sausage and ground beef) sauce and layer that with the noodles and a combination of parm and mozz.

So you don't use any red sauce at all? No ricotta?
__________________
CarolPa is offline   Reply With Quote
Old 01-13-2014, 04:37 PM   #89
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Cooking Goddess View Post
I don't make my standard red sauce lasagna that way. However, I want to make a seafood lasagna similar to one I had in Rockland, Me. It was seafood (including chunks of lobster ) and a light cheese bechamel sauce with the ricotta and noodles layered. It was so to die for! Like many other things, some day......

The recipe I saw was for a basic red sauce lasagne, then half way through the baking you add the bechamel on top and continue baking.
__________________
CarolPa is offline   Reply With Quote
Old 01-13-2014, 04:55 PM   #90
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,788
Adding white sauce to tomato sauce for pasta dishes is more common in the northern parts of Italy. From everything I have read and heard the Italians were introduced to cream sauces by the French. I would assume the more south you go, the less you see this in recipes....

If you ever want to add a bit of cream to your spaghetti sauce before you serve it, go for it. Like CharlieD says, it creates a whole new thang.....
__________________

__________________
Rocklobster is offline   Reply With Quote
Reply

Tags
cook, cooking, italian

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.