Today is Friday, weekend is coming! Are you ready to enjoy two relaxing days??
Let us think to your meals, offer to yourself a great Italian dinner!
We are from Italy, we cook Italian food and so we are thinking...why don't write about our traditional dishes? It could be interesting and funny! There's always something new to learn!
Let's start with our Main Dish! Lasagna! One of the most famous Italian dish in the world!
Enjoy your reading!
Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples (Campania). The first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lenten fast.
The traditional lasagne of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù.
Lasagne al forno, layered with a thicker ragù and Béchamel sauce and which corresponds to the most common version of the dish outside Italy, is traditionally associated with Emilia-Romagna. In other regions lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, olives, mushrooms), and is typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked (al forno).
Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).
Emilia-Romagna's intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes.
As with most other types of pasta, the Italian word is a plural form, lasagne meaning more than one sheet of lasagna, though in many other languages a derivative of the singular word "lasagna" is used for the popular dish. Regional usage in Italy, when referring to the baked dish, favours the plural form lasagne in the north of the country and the singular lasagna in the south. The former usage has influenced the usual spelling found in British English, while the southern Italian usage has influenced the spelling often used for the dish in American English.
....after reading this, it's time to be hungry, and have a lasagna!!