Neapolitan Lasagne

NEAPOLITAN LASAGNE

Lasagne is a traditional Italian dish, one of the best known and most delicious. There are an infinite number of variations, such as the recipe from Emilia-Romagna or the one from the Neapolitan tradition, passing through that one with with mushrooms, or perhaps with the pistachio… the limit is your imagination. Here, thanks to the collaboration of Tatto Chef, we are going to introduce the classic Neapolitan recipe made with bronze drawn egg pasta sheets, meat sauce, béchamel and hard-boiled eggs among the filling ingredients.

A COMPLETE PLATE
THE TATTO CHEF TIP FOR AN EVEN MORE TASTY RESULT

The lasagne used in this recipe have been processed with a bronze drawing and a slow drying process. The sheet is porous and slightly thicker than those normally on the market. For this reason, it is advisable to pass the pasta in boiling water for about one or two minutes. The dish will be less dry, more tasty and digestible because it will require less sauce and less béchamel.

 

Lasagne – Fattoria Casetta Rossa

Stampa Ricetta
Neapolitan Lasagne
The lasagne used in this recipe have been processed with a bronze drawing and a slow drying process. The sheet is porous and slightly thicker than those normally on the market. For this reason, it is advisable to pass the pasta in boiling water for about one or two minutes. The dish will be less dry, more tasty and digestible because it will require less sauce and less béchamel.
Piatto Primo Piatto
Cucina Cena, Pranzo
Tempo di preparazione 30 Minutes
Tempo di cottura 45 Minutes
Porzioni
6/8 people
Piatto Primo Piatto
Cucina Cena, Pranzo
Tempo di preparazione 30 Minutes
Tempo di cottura 45 Minutes
Porzioni
6/8 people
Istruzioni
  1. Previously prepare the meat sauce and the béchamel sauce, fry the meatballs, mix the ricotta with sauce and pepper and prepare the hard-boiled eggs.
  2. Pour a small quantity of sauce and béchamel into a pan. Lay the previously blanched lasagna sheets, one after the other, until the bottom of the pan is totally covered. Add the ingredients: meatballs, hard-boiled eggs, fiordilatte or mozzarella cheese, neapolitan salami, softened ricotta cheese, some pepper, some fresh basil leaves, some parmigiano cheese and cover with another layer of lasagne.
  3. Repeat the process and cover again with a last layer of lasagne. Cover the last layer of lasagne with some sauce and béchamel, add some basil leaves and some fiordilatte or mozzarella cheese cubes.
  4. Preheat the oven and cook at a temperature of 180 ° C for 45 minutes. Once finished, wait some minutes as the pan cools down before serving.

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