Dear friends near and far,
we are approaching the end of this year and so thought I'd share with you my latest culinary creation in 2010. The famous homemade lasagna. Tonight, I cooked for two friends, and was the first time that I was going to tackle this myth of Italian cuisine that is passed down from mother to daughter, through the stomachs of rest of the family. Having had a Swiss mother are not grown with the pagan worship of this brick made of pasta, sauce and all ingredients imaginable, but I always appreciated his soft consistency on which we build memories of sweetness. So I found a comb through some cooking blogs and forums of various women (I am a well know!) To find a variant that could fit in my case. Actually I was already pretty clear ideas when I wake up when, between a yawn and the other, I saw myself look like a mirage MY lasagna: soft dough lying on a marble table in the house, tomato, sausage into pieces and gallons of sauce. And so, equipped with all the necessary ingredients, I came across this adventure.
The pastry I've really made a case, I had begun to 300 g of flour which I have at least doubled during the preparation because I fell a bit 'too much water in the bowl ... ops ! then 3 eggs, a little oil, a bit 'of salt and enough water (less than what I put). Then I did half an hour rest in the fridge and then I stretched and I cut into rectangles. I rolled out with rolling pin to the saint.
For the sauce .... I made a fried red onion is golden and when I added the sausage 4 peeled and cut into little pieces, then I wanted to cook with a little 'red wine sure there was an open bottle eat in the fridge from Christmas. In fact there was but it was not wine. I understood very sweet smell that emanated my sausages ... it was elderberry syrup! Taaaaaanto so I added salt and pepper, rosemary, salt again, to try to disguise the taste like jam that had the dream so much meat balls. After adding a little 'wine's true, I expected that this evaporated to put tomato puree (1 bottle and a half) to cook all the sausages.
For the sauce: In this my mom is a Swiss expert (apparently in the Swiss put everywhere) and I got help from lei.Ho 80 g of melted butter and I added a bit 'of flour, until that was totally absorbed by the butter, then I slowly added 1 liter (I think it was too because it came a little 'liquid) warm milk (I did 600cc 400cc milk and water to prevent it was too heavy) always stirring.
After the procedure is simple and fun: I have placed in a baking dish, layer pasta, a sauce and a bechamel. Sometimes I remembered to give a sprinkle of Parmesan cheese and above all, a salt, so that this becomes a sweet lasagna (since the onset of the elder ...).
Then I baked for 40 min at 180 °. For cooking I asked advice from my aunt (also Swiss) who tries his hand over my mother in Italian cooking and he said: "If you make fresh pasta with a maximum of 15 minutes in the oven or else you sfanno!" . Inside of me I thought, "lacks only that blatant and then are over," but I found the courage to take risks and I let it cook for 25 minutes longer than I had been recommended. I did well, then I suggest one thing: you risk in the kitchen, and invent your recipes!
a hug
Cristina
Ps at the end of the elder Cricri lasagna was delicious!
