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Old 11-16-2011, 09:20 AM   #91
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Quote:
Originally Posted by Pierogi Princess View Post
Every man needs a day of rest.
…and a dish of lasagne!!!
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Old 11-16-2011, 09:23 AM   #92
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…and a dish of lasagne!!!
OH YEAH, now your talking, especially your recipe. Yum!
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Old 03-31-2012, 02:47 PM   #93
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Luca,

Bellísima post and fotos !

Did not even see this one ...

Yes, Emilia is home to the Ragů and lasagne.

Next week, I plan to do one for the twins and Nathalia and Christophe and the Vet and I ...

Grazie,

Happy Holidays.

Feliz Pascuas.

Margi.
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Old 04-01-2012, 02:41 PM   #94
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Margi,

Hello from the U.S., hope you are having a wonderful day. I know you will if you make Luca's lasagna. He has taught everyone on this forum so much, it is incredible. Hope to speak to you soon.
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Old 04-01-2012, 03:26 PM   #95
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When I make lasagna I alternate the directions of the strips of pasta. It helps hold the piece together when you cut it. I also use the lasanga with the lines. Doesn't matter if it is curly or not.
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Old 04-01-2012, 04:02 PM   #96
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Cool tip, thanks.
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Old 04-02-2012, 07:28 AM   #97
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@ Pierogi Princess: Lasagne di Luca

@ Perogi Princess,

Thanks for your lovely note ...

I am 50% Italian and I too, have my Grandmom Margherite´s inheritance of all her trattoria recipes and from her mother, who I had never known ...

However, Luca is wonderful, and I always enjoy his recipes, as he does mines, his feedback and coaching ... Truly lovely Gent.

The Vet and I are over in Gargano Peninsula, Puglia, Italia at our condo now and I am going to make some home made RICOTTA CHEESE later this evening ... I shall post in Ethnic or Cheeses. It is truly very simple ...

Where are you from in the USA ?

I had lived in Manhattan, San Francisco and South Miami Beach many many centuries ago. I am in Mediterranean since 1992. Prior, to coming here I had lived in Uruguay, Brazil ( waygu ), Buenos Aires, and Mexico D.F. University due to the Vet´s profession. He is in the inner circles of Cattle Medicinal Treatment ...

Have a lovely Holiday ...
Margi. Cintrano.
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Old 04-02-2012, 11:41 AM   #98
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Margi,

Thank you also for your wonderful note, your portfolio is incredible, all he places you have gone and lived is wonderful. Unfortunately, I am not that lucky to have traveled in my lifetime, financial constraints have not make that possible. I was born (1953) and raised in Detroit, Michigan, USA until the age of 16 years old and my family moved to the suburbs of Detroit (Warren, Michigan) due to racial unrest in the city. After I graduated from college, I moved on my own to a suburb of Centerline, then Roseville and now I am fortunate enough to have the the resources to live in the country in Michigan. I live in a small town of Columbus Township, MI surrounded by farms, I have 11 acres of God created beauty where the wildlife is abundant.

It is very quite and peaceful and I can focus on my passion of cooking which Luca has been instrumental in educating me. I am 100% polish, married and no children, and love to learn "outside the box" if you will. Italian cuisine is my favorite and second is Mediterranean then Japanese and Chinese. My husband has some German in him and I have been playing with German cuisine and have been surprisingly successful. I will be looking forward to your Ricotta Cheese recipe, I have never made cheese and would love to learn how.

It was wonderful corresponding with you and hope to do so again soon. You have a wonderful Holiday also. I am having Easter dinner at my home, if you have any "special" Holiday recipe's for me to make to make the day special, I look forward to it.

Sincerely,

Gale
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Old 04-02-2012, 02:48 PM   #99
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@ Pierogi,

What a lovely note ... thanks for sharing ...

I am 50% Italian, 50% Swiss French ... my love however, is Italian cuisine ... and Mediterranean ...

I was born in Manhattan, raised in Vancouver. Moved to live with my Paternal Grandmom Margherite at 18 where I attended NYU School of Journalism ...

Well, of course, walked down the wrong side of the tracks a bit, and had my 1st daughter very young. Then a year and 3 mos. later the 2nd --- then, learnt a hard lesson and the B.C. Pill ... The Vet married me and has been my best friend since ... However, I left the USA back in the 1986 for Punta de Este, Uruguay ... The Vet´s Professional Opportunity ...

Well... he is Italian and when my Grandmom passed on at 97, she left me her recipes written in Italian ... I worked for my Grandmom during University and my Pregnancies ... front of the house ... learnt all from her and studied wines ... however, mom and dad, said, NO to restaurants, and hard long hours on feet or I would of done the Culinary Chef Route ...

I have taken uncountable courses over the years ...

So, this is my soap opera ... telenovela.

Kindest and Happy Holidays.
Margi.
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Old 04-02-2012, 04:29 PM   #100
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Quote:
Originally Posted by Margi Cintrano View Post
@ Pierogi,

What a lovely note ... thanks for sharing ...

I am 50% Italian, 50% Swiss French ... my love however, is Italian cuisine ... and Mediterranean ...

I was born in Manhattan, raised in Vancouver. Moved to live with my Paternal Grandmom Margherite at 18 where I attended NYU School of Journalism ...

Well, of course, walked down the wrong side of the tracks a bit, and had my 1st daughter very young. Then a year and 3 mos. later the 2nd --- then, learnt a hard lesson and the B.C. Pill ... The Vet married me and has been my best friend since ... However, I left the USA back in the 1986 for Punta de Este, Uruguay ... The Vet´s Professional Opportunity ...

Well... he is Italian and when my Grandmom passed on at 97, she left me her recipes written in Italian ... I worked for my Grandmom during University and my Pregnancies ... front of the house ... learnt all from her and studied wines ... however, mom and dad, said, NO to restaurants, and hard long hours on feet or I would of done the Culinary Chef Route ...

I have taken uncountable courses over the years ...

So, this is my soap opera ... telenovela.

Kindest and Happy Holidays.
Margi.
Sounds like Mom and Dad knew best. You have the best from the world of food today. Decent hours, family and time for friends. And look at all the traveling you get to do.
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Luca’s meat lasagna easy recipe – Franca’s style I’m proposing you here, my precious guests, the lasagna recipe as “tuned” by my late mother-in-law Franca. Her family moved from Genoa to the Emilia region during the Second World War, to flee the Allied bombing. And, as you may know, Emilia is the homeland of lasagna (and tortellini, tagliatelle, parmigiano, lambrusco, balsamic vinegar, mortadella, Ferrari, Lamborghini, Maserati, and so on and so forth…). This recipe uses an overly simple [I]ragů[/I], which is the meat and tomato sauce as we call it in Italy (the Bolognese sauce, for the rest of the known world). It is not the classic recipe, the canonical “Lasagne alla Bolognese”, but since it was good for my mother-in-law, it MUST be good enough for you and me… [COLOR="Green"]Serves 4 (but you have to try them to be sure, since eating is what makes your appetite grow…) 500 g lasagna (15 sheets/noodles) | 400 g minced beef (with some fat, not too lean) | 400 g tomato sauce | 1 tablespoon concentrated tomato | 1 tablespoon olive oil | salt | 500 g bechamel | 150 g grated Parmigiano Reggiano cheese [/COLOR] [B]Let’s go with our lasagna![/B] In a nutshell, you have to prepare the sauce, prepare the pasta, assemble everything and bake the final mix. It’s better to prepare the sauce first, maybe a day before the lasagna if you can, then proceed with the lasagna, the mixing and the baking. [B](1) --[/B] Let’s start from the meat sauce. Heat 1 tablespoon oil in a pan, then add the meat. Work the meat with a wooden spoon/spatula; you have to separate the bits of minced meat so that they cook appropriately. Do not mince the meat with a kitchen aid; it must be somewhat coarse, not too fine. Add some salt, and then cook the meat until brown. This stage may take around 10/15 minutes.[B] -- (2) -- [/B]Add the tomato sauce and the concentrated tomato to the pan, mix well, then cook the sauce on low fire for at least 60 minutes, checking it every now and them to make sure it does not boil or become too dry. Add salt to your taste, but do not overdo. Before proceeding to the next step, the [I]ragů[/I] (meat sauce) must cool down.[B] -- (3) -- [/B]Put the [I]ragů[/I] in a large bowl, add the bechamel and mix well. Now the meat sauce filling for the lasagna is ready. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture3007.jpg[/IMG][/CENTER] [B](4) -- [/B]Let’s prepare the lasagna. I use flat sheets of pasta (in Italy I never found the “curly” noodles), which look easier to combine with the rest of the food, IMHO, than the curly version. Even if I use “no boiling” lasagna sheets, I still boil them, following Franca’s example. There are three reasons: I find that they cook better with the rest of the ingredients, I can easily cut them to fit the size of my casserole, avoiding them to overlap each other and I don’t need to add an excessive amount of bechamel to make the moist.[B] -- (5) -- [/B]Put a pot of water to the boil, then put a lasagna sheet in the boiling water, wait less than a minute, then take it away ant put it on a canvas. Repeat the process with all the pasta. [B](6) -- [/B]Now comes the final assembly. Take a casserole; with the quantities shown above for this recipe, I used a 26x20x5.5 cm casserole (the one shown in the pictures). I never make lasagna “piles” taller than 6 cm, I’m not sure of the final result.[B] -- (7) -- [/B]Spread a little layer of sauce on the bottom of the casserole, then put a layer of lasagne. The lasagna sheets are cooked, so you can easily cut them (or break them by hands) to fit your casserole, without overlapping. After the lasagne, put the sauce, and then put the grated Parmigiano cheese. Repeat the procedure till the last layer of Parmigiano. TIP: Stay focused, because even the most seasoned cooks can forget a layer of Parmigiano! [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture3005.jpg[/IMG][/CENTER] [B](8) -- [/B]When your lasagna casserole is ready, cover it with a sheet of tin foil and put it in the oven at 180/200 °C for about 50 minutes. Check it once in a while to see how it goes. Generally the lasagna will try to cheat you and stay almost unchanged for half an hour. Then it will undergo some sort of inner alchemic reaction and it will gradually get brown and crisp. After about 50 minutes, remove the tin foil and allow the top to become crisp, to give it a nice finish. [CENTER][IMG]http://www.discusscooking.com/forums/members/40791-albums377-picture3006.jpg[/IMG][/CENTER] Wow, it’s a long journey, but it’s over now! :lol: You can bring the casserole to the table or prepare the dishes in the kitchen. The first time you make lasagna, my advice is to prepare the dishes in the kitchen, to avoid shrapneling your guest with spots of scorching pasta…... :cool: This recipe makes use of an extremely basic [I]ragů[/I], but I can assure you that it is really tasty! You can choose a good red wine with lasagna, but I believe that with this dish you can drink practically everything, from Mountain Dew to British cider. Buon appetito! [I]PS As always, many thanks to Gabriella for the photographs![/I] 3 stars 1 reviews
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