Lasagna al ragù
Let’s begin with our kitchen tales by telling the story behind one of the most iconic Italian dish. Known around the world ” la Lasagna”. The smell and its colours are part of family lunches and dinner during family celebration and festive days.
It seems that the current lasagna inspiration comes from an ancient recipe already existing during the Roman empire era which was called “lagana”. Lagana was a dish based on thin square or rectangular layers made from a corn flour, then oven baked or cooked over the open fire. Over the time more ingredients had been added to the ancient recipe, among others a mixture of eggs and and meat that made the dish a type of pasta. Later on during Renaissance it transformed into what it is closer to what we know the lasagna nowadays. As well as any other traditional dish, there are plenty of variation and recipes, depending on the region which was made. In some Italian counties every family has its own secret recipe which of course is different from the next door family. Some of those recipe have been handed down for generation from proud grannies with their secret ingredients to selected members of their family.
Our journey starts with the most traditional yet loved recipe , lasagna al ragù. Obviously we will try to make and let you try as many other recipe variations of lasagna and adding its own story about why the different ingredients and where it was made from.
Ingredients:
Pasta sheets, ragù, béchamel, parmesan and mozzarella.
To prepare ragù sauce : minced beef, carrots, celery, onion, red wine, salt, tomato sauce (passata di pomodoro)
To prepare béchamel : plain flour, unsalted butter, milk, salt, ground nutmeg
