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Old 07-08-2014, 10:43 AM   #11
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Lovely recipe! So ricotta is an Americanization of lasagna?


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Old 07-08-2014, 10:58 AM   #12
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Originally Posted by bubatora View Post
sorry guys but I think to put ricotta into lasagna is a homicide!
I make it with bolognese sauce, besciamella, ham (cotto) (what's the word for cotto ham?)
a lot of parm cheese and dry mozzarella or sottilette (do you know sottilette?they are cheese slices)

I agree.

Cotto ham is cooked ham. This is similar to the recipe I use now, except I use sausage in place of the ham.
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Old 07-08-2014, 05:13 PM   #13
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Quote:
Originally Posted by Dawgluver View Post
Lovely recipe! So ricotta is an Americanization of lasagna?


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Yes I think it is! I have never eaten a lasagna with ricotta here in Italy!

Thanks Andy, so the word for crudo ham is uncooked ham I guess. ..


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Old 07-08-2014, 05:18 PM   #14
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Originally Posted by bubatora View Post
Yes I think it is! I have never eaten a lasagna with ricotta here in Italy!

Thanks Andy, so the word for crudo ham is uncooked ham I guess. ..


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Yes, that's right. Prosciutto de Parma is crudo ham.
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Old 07-08-2014, 07:02 PM   #15
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Yes, that's right. Prosciutto de Parma is crudo ham.
Or San Daniele! Very good stuff!
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Old 07-09-2014, 12:40 PM   #16
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Yes I think it is! I have never eaten a lasagna with ricotta here in Italy!
Whats in a true Italian lasagna?
Seems ricotta is very traditional here in the US.

I know one lady who uses cottage cheese. It sounds terrible, but I never knew until she told me.
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Old 07-09-2014, 01:55 PM   #17
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Whats in a true Italian lasagna?...

See post #10
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Old 07-09-2014, 02:11 PM   #18
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Originally Posted by Roll_Bones View Post
I know one lady who uses cottage cheese. It sounds terrible, but I never knew until she told me.
It's a cheap filler, drain some of the whey off, seasons with garlic, parsley, basil, fold in some shredded mozz, no one would know the difference.
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Old 07-10-2014, 04:10 AM   #19
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[QUOTE=Roll_Bones;1373671]Whats in a true Italian lasagna?
Seems ricotta is very traditional here in the US.

I know two different kinds of lasagna but no one is made with ricotta.
In North Italy we use bolognese sauce, besciamella, cooked ham, grated parmesan cheese and dry mozzarella or slices of cheese ( sottilette or other local cheeses)
While in South Italy they use always bolognese sauce but no mozzarella nor cheese nor besciamella and they use meatballs instead of ham

They are both delicious but I prefer lasagna with besciamella



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Old 07-10-2014, 01:30 PM   #20
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I like the béchamel sauce also. Specially in a veggie lasagna. It goes so well with the spinach. I am not too fond of ground beef. Or pork. Unless they are in meatballs.
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egg, eggplant, parmesan, recipe, rolls

Eggplant Parmesan rolls a quick vegetable recipe from Italy Ingredients for 6 rolls: -1 big eggplant -tomato sauce -1/4 onion -6 slices ham -6 slices cheese (dry mozzarella is better) -bread crumbs -grated parmesan cheese -olive oil -salt directions for tomato sauce: put 2 olive oil tablespoons in a pot with chopped onion and warm up until it is golden brown. add tomato sauce and a little bit salt and cook it about 30 minutes directions for the rolls: cut the eggplant in 6 slices about 1/4 inch thick, salt lightly and leave in a colander to drain away the water for about 30 minutes. grill the eggplant slices in a hot pan until they're soft (3-4 minutes for side). leave from fire an let them cool. when they're cold put 1 slice of ham and 1 slice of cheese on every single eggplant slice , roll up each slice and stop with a toothstick. put the rolls in a casserole, cover with tomato sauce and sprinkle with grated parmesan and bread crumbs. bake in a preheated static oven at 390°F for 10 minutes here they are buon appetito:yum: 3 stars 1 reviews
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