Lasanha à Bolonhesa
Bolognese lasagna.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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L’ Italiana Empório & Massas
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Lasagna's history traces back to ancient Greece and Rome, with early forms resembling flatbreads cooked in ovens. The modern lasagna, featuring layered pasta, sauce, and cheese, evolved in the Emilia-Romagna region of Italy, specifically Bologna, during the Middle Ages and Renaissance. The dish was refined over centuries, incorporating local ingredients and culinary techniques.
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Lasanha à Bolonhesa is a quintessential Italian comfort food, often associated with family gatherings, celebrations, and special occasions. It represents the Italian emphasis on sharing meals and enjoying simple, wholesome ingredients.
Family Tradition
Making lasagna is often a family affair, with recipes passed down through generations. Each family may have their own unique twist on the dish, reflecting local ingredients and personal preferences.
Celebratory Dish
Lasanha is frequently served during holidays like Christmas and Easter, as well as for birthdays and other special events. It's a dish that requires time and effort to prepare, making it a symbol of love and care.
Regional Variations
While Lasanha à Bolonhesa is the classic version, regional variations exist throughout Italy. Some versions may include ricotta cheese, vegetables like spinach or zucchini, or different types of meat.
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Lasanha à Bolonhesa boasts a rich and savory flavor profile, characterized by the combination of a meaty ragù, creamy béchamel sauce, and melted cheese. The pasta layers provide a comforting base for the interplay of textures and tastes.
The dominant flavor is the robust ragù Bolognese, a slow-cooked meat sauce typically made with ground beef (or a combination of beef, pork, and pancetta), tomatoes, onions, carrots, celery, wine, and herbs. The béchamel sauce adds a creamy, slightly sweet counterpoint, while the Parmesan or other hard cheese contributes a salty, umami-rich element. The baked pasta sheets absorb the flavors of the sauces, creating a harmonious blend of savory, creamy, and cheesy notes.
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Slow-Cooked Ragù
The key to a flavorful ragù is slow cooking. Allow the sauce to simmer for several hours, allowing the flavors to meld together and the meat to become tender.
Béchamel Consistency
The béchamel sauce should be smooth and creamy, with a consistency that is thick enough to coat the pasta but not too thick to spread easily. Adjust the amount of milk as needed.
Layering Technique
Start and end with a layer of sauce (either ragù or béchamel) to prevent the pasta from drying out. Spread the sauces evenly and don't overcrowd the layers.
Resting Time
Allow the lasagna to rest for at least 15-20 minutes after baking before cutting and serving. This allows the layers to set and the flavors to meld together even further.
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