Among the countless variations of lasagna, two are the recipes that can be defined as "classic". The most essential and elegant Bolognese lasagna and the Neapolitan lasagna, extremely rich in ingredients and textures, an almost "volcanic" recipe. Between fresh egg pasta and durum wheat dry pasta, in the midst of bechamel and buffalo ricotta, among Bolognese and Neapolitan ragù, following Antonio Sorrentino and Patrizia Nanni in this deep dive inside the styles of Italian lasagna will be a strong experience!
In collaboration with Cosi Com'è
For the recipe of the Neapolitan ragù: • Ragù alla napoletana: ...
For the meatball recipe: • Polpette al Sugo di An...
INGREDIENTS:
Lasagna Bolognese
12 servings
For pasta
Pastry flour 550g
Boiled spinach 100g
Eggs 5
For the béchamel
Milk 2l
Flour 150g
Butter 150g
Nutmeg to taste
Salt to taste
For the Bolognese ragu
Beef (Skirt Steak) 2kg
Pork bacon 400g
Pork neck 600g
Onion 80g
Carrot 80g
Celery 80g
Double concentrate of red date tomatoes 200g
Tomato puree 400g
Evo oil to taste
Salt and Pepper to taste
White wine to taste
Water to taste
Lasagna Neapolitan
12 servings
Curly lasagna made from durum wheat semolina 1kg
Neapolitan ragu 2l
Meatballs 24
Sheep or buffalo ricotta 300 g
Small cooked sausages 300 g
Smoked provola 300g
Boiled eggs 3
Pecorino 150g
Salami Napoli type 150g
Basil to taste
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28 июл 2020
