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Waking up with a headache
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The ski resort of Val Di Fiemme, located in the Italian region of Trentino, is well known among athletes for various types of winter sports - professionals and amateurs, as…

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How to cook an Italian dish – perfect lasagna

If you will make the dough yourself, take durum wheat flour – Farina di grano duro (in Italian) or Hartweizengriess (in German) The Italians say: “Pizza is a lover, and pasta is a mother and wife.” The rest of the peoples agree and call the Italians “pasta”, and they are not offended. There are hundreds of different pasta dishes in Italy. And one of the most popular is climbing. It is so tasty and democratic that it easily argues with pizza. Lasagna – Greetings from Antiquity What is Lasagna now? These are several layers of dried and subsequently cooked or baked wheat dough, interspersed with various fillings – from minced meat to vegetable or mushroom stew, sprinkled with cheese on top. All this splendor is baked in the oven until golden brown. And the climb began (as, by the way, the same pizza), with the usual tortillas. And not in Italy, but in Greece. It was also baked from wheat flour (a rarity) and was called laganon. The Romans borrowed a lot from Greece – philosophy, military strategies, medical art and, of course, cuisine. Including laganon, which became in the Italian cities of lagani. In Calabria, even now, a wide, flat pasta, known worldwide as tagliatelle, is also called lagana. There is another version of the origin of lasagna. Again in Greece, the pellet stove was called lasanon, hence the name of the pellet. The Romans renamed lasanon to lasanum, which called the actual dishes in which the “ancestors” of lasagna were prepared. The first written documented Italian recipe for lasagna was found in a 14th-century anonymous manuscript found in the vicinity of Naples. The manuscript was called Liber de coquina (Cookbook). According to this recipe, in the Middle Ages, lasagna was prepared as follows: sheets of dough were boiled in boiling water, layered with ground spices and grated cheese. Spices are most likely meant salt, pepper and sugar, but a combination of cinnamon, cloves, nutmeg and saffron is also possible. By that time, medieval Italians were familiar with these condiments, at least as stated in A. Clifford Wright’s book “Lasagna” (Clifford A. Wright, Lasagne, Boston: Little, Brown, 1995). The battle for the brand – from which cuisine did the lasagna come from? Ask anyone: from which cuisine did the lasagna come? The absolute majority will say – from Italian. But there are individuals who claim that either Britons or Scandinavians invented lasagna. The British called on philology with history to help and say that in the 14th century, at the court of King Richard II, there was a “loseyns” dish (pronounced “lasane”). His original recipe, allegedly, can be found in Forme of Cury, one of the first culinary books in England, stored in the British Museum. And who will check it? The Scandinavians also did not blunder. In an effort to make Stockholm the culinary capital of the world, modern Vikings unveiled the history of the Dark Ages when they had a dish that really looked like lasagna – all the same cakes laid with meat sauce and cheese. Italians do not even take offense at the Vikings. They know for sure – the lasagna was, is and will continue to be Italian food and pride. What lasagna consists of This lasagna consists of thin plates of dough, stuffing in the form of minced meat, cheese and bechamel sauce. Plus the necessary set of spices. Sometimes tomato sauce is added to bechamel. The trick is to stop in time when cooking dough sheets – times. Do not shift meat sauce – two. And withstand the perfect time in the oven – three. Everything is simple. What does climbing consist of? Real lasagna consists of thin plates of dough, stuffing in the form of minced meat, cheese and bechamel sauce. Plus the necessary set of spices. Sometimes tomato sauce is added to bechamel. The trick is to stop in time when cooking dough sheets – times. Do not shift meat sauce – two. And withstand the perfect time in the oven – three. Everything is simple. It’s Complicated. Therefore, we will be consistent. Meat sauce What not to put in lasagna! World-famous chefs like Angela Hartnett, Gennaro Contaldo and others have tried everything: simple-minded ground beef and fresh tomatoes, combined in a sauce; finely chopped bechamel steak, ground beef with chicken liver in bechamel sauce, and even meatballs! Gennaro Contaldo created Gran Lasagna, which used beef and pork meatballs the size of a walnut. He fried them until golden, and then added to a simple tomato sauce with onions. The only thing the maestro did not take into account is that when cutting and eating his Gran Lasagna, meatballs strive to jump out of a piece. Not ideal! If you want to achieve a filling density with a delicate texture, it is still better to mix ground beef with chicken liver. Approximately in a ratio of 3: 2. Dough, as the basis. So, we have prepared the filling. Now you need to make a basis – boil the sheets of lasagna dough. It is important to remember that the dough will undergo double heat treatment: first we cook it.

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