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Old 04-03-2012, 06:03 AM   #101
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@ Addie,

Thanks for your lovely note too ... Yes, we do travel quite a bit ... So do my two lovely gals ... We were born with wings and wheels ... We say, we are the GLOBETROTTING family ...

However, it is also part of my journalism profession as I am the Food and Wine and Travel Editor and I do travel about Spain quite a bit ...

Yes, my parents knew how hard paternal Grandmom Margherite labored in her Trattoria. So, the next best route, was a Food, wine and Travel Writer ...

Thanks for feedback and input.
Happy Holidays Addie,

Margi.
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Old 04-03-2012, 06:28 AM   #102
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Originally Posted by Margi Cintrano View Post
… as I am the Food and Wine and Travel Editor and I do travel about Spain quite a bit ...
Well, IMHO this is the second most BEAUTIFUL job of the world.
1st one: head coach of a football top team (I mean our football, the spheric ball one).

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Old 04-03-2012, 10:20 PM   #103
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Smile

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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.
It was lovely learning about you interesting life, however, I am not that interesting, but love corresponding with you. My e-mail address is: croreyg@yahoo.com if you feel like corresponding that way.

Best wishes,

Gale
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Old 04-03-2012, 10:22 PM   #104
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Well, IMHO this is the second most BEAUTIFUL job of the world.
1st one: head coach of a football top team (I mean our football, the spheric ball one).

I think the best job would involve Food and Wine, then go out and play football to wear it off....
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Old 09-05-2012, 12:34 PM   #105
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Ciao Luca! Today is a rainy day in Rhode Island, and I got to thinking about this recipe you shared many months back. So I just wanted you to know that tonight your recipe will be starring for cena. Mi oldest 3 children began college today, and as we all lived in Sicily for many years, the flavors of your mother-in-law's lasagna will surely put a smile on their face and a rumble in their belly anticipating their first bite. :-) Wishing you all the best and many thanks!
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Old 09-07-2012, 06:08 AM   #106
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Ciao Luca! Today is a rainy day in Rhode Island, and I got to thinking about this recipe you shared many months back. So I just wanted you to know that tonight your recipe will be starring for cena. Mi oldest 3 children began college today, and as we all lived in Sicily for many years, the flavors of your mother-in-law's lasagna will surely put a smile on their face and a rumble in their belly anticipating their first bite. :-) Wishing you all the best and many thanks!
You're welcome Janina

Well, I hope my MIL recipe will turn out good for your family!

Thank you so much, Janina, and buon appetito
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Old 09-16-2012, 08:15 PM   #107
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Grazie mille, Luca. La lasagne era fantastico!

I hope that's correct. The lasagna was delicious. My darling SO liked it too.

I cooked it as you directed with the addition of a little shallot and garlic to the tomato sauce. I now have a lasagna without ricotta that we both like. I used Barilla no boil lasagna noodles. I did boil them as you suggested so they were easy to handle. I like these noodles as they are thin. It keeps the lasagna from being too heavy from the dough.

Thank you for sharing your late mother-in-law's recipe.
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Old 09-17-2012, 03:25 AM   #108
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Grazie mille, Luca. La lasagne era fantastico!

I hope that's correct. The lasagna was delicious. My darling SO liked it too.
You're welcome! Obviously, credit goes to blessed Franca.

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Originally Posted by Andy M. View Post
I cooked it as you directed with the addition of a little shallot and garlic to the tomato sauce. I now have a lasagna without ricotta that we both like. I used Barilla no boil lasagna noodles. I did boil them as you suggested so they were easy to handle. I like these noodles as they are thin. It keeps the lasagna from being too heavy from the dough.

Thank you for sharing your late mother-in-law's recipe.
Thanks for your comments andy M.! Next time Ill try adding some shallot and garlic to the sauce, as you suggest.
It's such a beautiful feeling when someone try your recipe and they turn out good
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Old 09-19-2012, 09:42 AM   #109
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I love Lasagna and this recipe sounds good. I wont hesitate to make this at all. :)
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Old 09-19-2012, 09:43 AM   #110
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I love Lasagna and this recipe sounds good. I wont hesitate to make this at all. :)
Very well!

And congratulations for your avatar...
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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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