I'm abt to start preppin a lasagne. Never made one before actually. I'm gonna make the meat layer out of chopped up meatballs. we'll see how it goes. My balls are legit so I think it'll be ok. What abt you guys?
Dude, add some browned sweet italian sausage out of the casing. Makes it. Also, make sure the ratio to sauce to your cheese mixture is fullsome--too much cheese and not enough sauce and it gets dry. Also bring extra sauce for putting on top. What's your cheese mixture? _
Tonite we go to my best friend's sister's house for The Feast of the Seven Fishes, but it's more like the Feast of the Two Dozen Fishes. I bring stuffed cremini mushroom caps. Making them now. For tomorrow we go to my friends house for dinner, he makes the traditional ham, etc, I bring the lasagna. And lots of beer and wine. _
Had the raviolis forked and drying last night. Got a sauce on the burner that's been cooking all day to pair with em!
I'm following this recipe for the lasagne part http://www.mariobatali.com/recipes/grams-lasagne/ It's mozzie, parm, and ricotta. Apparently most lasagne is made with bechamel, hard to find a recipe without it. I guess southern Italians use ricotta instead. For the meatballs I'm using a family recipe and it's funny you mention the sausage because I've put that in the meatballs before but this time I took a pound of sweet Italian, browned it, and then pulverized it by hand and mixed into the sauce. Got it simmering right now.
In Turkey I guess but In the west, rape is frowned upon. So a great way to convince women to open their legs for you is to cook for them
Perfect. I've never made one with bechamel, I like mine with a nice thick red meat sauce. The sausage is key. _
No, my meatballs are 1/3 ground beef, 1/3 ground veal and 1/3 ground pork. I don't put sausage in them. I also don't cut them up for lasagna, I just make meat sauce. For my meat sauce, I just brown all those up with another 1/3 (or more) of sweet italian sausage. _
The issue with uncovered is two fold--you want the sauce to reduce but slowly, if the top is off, a lot of the liquid will escape more rapidly. Plus it's a fucking mess if it starts popping. My kids made bolognese a while ago with the top off and if took me weeks to get the stains off the ceiling. If you keep it on, almost none of the liquid will release and it won't get that concentrated flavor you want when you reduce it. _
Can you see the secret ingredient? Notice the non-retard thumb I ate one. piss off. This is a beast. It bent the oven rack. I think it's done. Timers are for bitches. Aw my first lasagne baby photo book.
dang, reminds me of the last lasagna i cooked, for new year's eve last year i took on a weird preference to use cheddar on the top layer only for this Christmas, we got stuck with catered Filipino food: Pancit, Lumpia and Sweetened Ham
