Italian cuisine has always been very popular in different countries of the world. This is not surprising, since almost no people who would not love Italian pasta. A large number of varieties, it goes well with various products and is able to satisfy the most sophisticated tastes. The cuisine of this country is rightfully considered one of the best in the world, what now we will try to convince you with the example of one of the dishes – lasagna.
Of the variety of pasta recipes today will go about climbing. From Italian, the word “lasagne” is translated, like wide noodles. The dough for its preparation is similar to others types of pastes, and the whole difference is in the form. To cook this the dough is most often cut into large rectangles, and factory climbing can also be corrugated. By and large lasagna is very similar to the well-known overwhelming majority people casserole. The dough for this dish should be cooked before cooking. boil in a large amount of water, and then, adding the desired filling – bake in the oven.
There’s nothing complicated in making lasagna at home, and there are many options for filling. For these purposes may be used various meat, vegetables, fish, mushrooms, seafood. AT in general, all that you like. There are no strict restrictions. The main thing, so you like it.
If you have a desire to order a meal, you only need internet or phone. But ate, decide to make it yourself, you should stock up on patience and time.
The size of the lasagna is chosen independently and depends on the available the number of products, the form in which it will be prepared and from the number of people who will try your dish. if you a smaller portion is needed than the one that is about to be said, then you just have to proportionally reduce the amount products. This recipe will allow you to cook quite a lot lasagna so that you can reduce the number of products, especially if this is your first decision to cook this dish. For lasagna preparation requires one 1 kg of flour and a dozen eggs. For such a portion will also require 1 kg of meat, a kilogram of two tomatoes, 0.5 kilograms of mozzarella cheese, 150 grams of butter and two liter of milk. Spices, salt, herbs – take their quantity by to your taste.
Part of the flour can be replaced with semolina. In this case, the dough will be stronger and easier to roll out thin rectangular pieces. In addition, part of the milk used for making white sauce, replace with cream. What fat content you need to take cream, again depends on your personal preferences. Well, as mentioned above, for the filling you can use any products, such as vegetables or fish.
Let’s move on to the process of preparing lasagna. The composition of the dish includes three parts: dough, sauce and mozzarella. According to traditional recipe, the dough should be as used for cooking pasta. For the sauce, you can choose one of 2 Options: Italian Bolognese Sauce or White French Sauce. BUT there should be a lot of cheese. It is his very often not enough.
So, the dough. If there are not very many guests left before arrival free time, or don’t find a “common language” with the test, then it It is quite possible to get in the store. Then you have him boil it. It is important to know the production time for the dough. It must be fresh, as dry lasagna dough is not good for.
Often there is a debate about the desirability of boiling the dough and arises the question is why not use it raw? Here the decision is yours, in Once again. Some chefs find that with boiled dough easier then to work. But to each his own, so do as you it will be convenient. If you still cook it, then it after that it should remain plastic, but at the same time hold the desired shape and do not tear.
To make dough, take a kilogram of durum flour wheat and a dozen eggs. First we measure a glass of flour, and the remaining product should be poured into a container where the dough will be to knead. Make a small flour hill, and in the middle of it do not very large recess. Eggs should be broken into another mix the dishes until smooth, but do not whisk until state of foam. Pour the eggs into the groove you created in the flour, but do not destroy the walls. Next, start mixing the flour with the eggs. This process will take about 5 minutes. As the mass becomes homogeneous, further kneading the dough is much more convenient on the table. To the process prepare the dough with all zeal – it should not to be lumpy. When everything is ready, wrap the dough with foil and place in the refrigerator.
You can start the sauce. By the way, in Italy, the sauce is called “stew”. Therefore, if in the recipe you come across this name, then remember that this is a tomato or meat based sauce. The choice of seasoning and herbs depends on the type of meat used. For example, sage is good for rabbit meat, and for pork – not superfluous there will be garlic with anise seeds. For those who prefer beef, it would be nice to add a laurel leaf with oregano to it, but to hunters, for we will advise you to use juniper and rosemary. But there are no big restrictions, so it’s worth focus on your own taste, as when choosing the type of meat, so and herbs to it. Cooking in general is a matter of taste and every recipe can slightly change to your preference. The main thing that the dish you cooked was liked by you and your friends or to relatives. Their tastes should also be known to you.
Cooking stews is not a complicated process, but There are two ways. The first one needs a little more time. It is necessary to cut the meat in large enough pieces and process them with pepper, with spices and herbs, as well as salt. Remember about olive oil. After this meat is necessary put on the form and send it to the oven. Before that, warm it up at maximum heat for five minutes. The meat should already be be there, and when five minutes have passed, then reduce temperature up to eighty degrees. The meat will be cooked in oven for eight hours at that temperature. Above we warned that this method requires a lot of time.
But the second method is much faster. In this case, the meat should be finely chopped. You can use a knife, blender or meat grinder. After that, heat three in a pan. tablespoons of olive oil and put chopped into it meat, as well as salt and pepper. Next, keep the meat in a pan almost completely ready.
When the meat is cooked, put it in a pan the appropriate size and add more tomatoes to it, but not forget to peel them from skins, and herbs with spices. After that, it is necessary to cook the contents of the pan on a slow fire for an hour. Two components of future lasagna are ready, now it remains to cook the last – white sauce. No problems here it should be absolutely not what. Sauté flour with butter, add milk to them and cook until smooth. The quality of your sauce should exceed the amount of meat in 2 and very it’s important that it’s enough. Cheese should also be added to the sauce. Parmesan. This kind of cheese can be used any other, taste which you like best.
Now all the components for the preparation of lasagna are ready and their should be connected. We start with the test. Cut off a piece and roll out. The result should be a piece having rectangular shape. The size of the pieces depends on the shape where lasagna will be baked, they valleys be the same width, and by length – a little more. The thickness of the test should not be more than three millimeters. Before placing the dough in the mold, it should be lubricated. oil.
The dough that remains should be divided into equal pieces and roll the same. It is important that every next layer of dough was thinner than the previous one. Next, divide the meat into so many parts, how many pieces of dough you got. Spread it evenly on the first piece of dough, and add mozzarella cheese on top and pour white sauce. Cover everything with the next sheet of dough and again spread the stew and pour the sauce on top. Do it while you have there is no dough and stew left.
After all the layers have been laid, then close with lasagna dough from the first layer and pour over the sauce. If desired, you can sauce sprinkle with grated parmesan cheese on top.
That’s practically all. Now follows our delicious lasagna put in the oven, but first heat it to one hundred and eighty degrees. You should also cover the top with a sheet of foil. Our dish will be prepared for about forty-five minutes. Next should be removed foil and leave lasagna in the oven for another five minutes, for education on it a delicious golden crust.
After this time, remove the dish from the oven and let it cool for about fifteen minutes. After that you can start tasting your own cooked dishes dishes.
