The first one seems the most authentic and balanced without any one flavor or texture claiming ownership of the lasagne. Not too tomato-ey and not too cheese-y.
Number 2 is the winner for me. The last version would be too fat for me and also served in the wrong plate. Before anyone gets upset: That's just my very personal opinion. Many others will see it quite differently.
Lasagna is my husband's favorite so i asked him if he ever ate it cold. He said it sounds like sacrilege but is willing to maybe think about possibly one day think about trying it. That made me laugh.
That was me my first 3 days in Hungary visiting my sister's husband's family. When I hardly touched the home cooked meal his mother made the first night, She noticed and asked what was wrong with me. It was painful to be in that position. I feel you Harper.
OMG, Harper I felt so bad for you watching you suffer through that! PLEASE go back! I spent weeks enjoying Tuscany, but Bologna was my favorite! Please go back!
why didnt you just buy some stuff and cool/freeze for later :O better something than nothing right? im sure frozen authentic lasagna beats pretty much anything fresh made outside of bologna.
Vincenzo I hope you bring this kind of Lasgna alla Bolognese recipe in your channel. The separate ragu and bechamel is unheard for me before and now I want to try it 😍
Tried many restaurants in Bologna. Ristorante Sangiovese definitely worth going to, having gone back twice in five days. Overall, Bologna a foodies delight whether for formal dining, or for its street food.
@@vincenzosplate I have only one regret during my stay in Bologna: I had only once gone to Sangiovese Restaurant. Next time in Bologne I will go there every day! 😍
I'm a vegetarian also. You may be familiar with mushroom bolognese. I use a porcini stock in it, with a standard bolognese cooking method. I've got to say... I think I prefer the mushroom.
we used to make it with soy granules. the secret is to soak them in stock over night and add garlic. but my vegetarian days are over I just like meat too much. 😄
@@Viva_la_natura Vero . Una volta comprese le caratteristiche della ricetta originale si possono fare delle varianti , ad esempio usando un sugo ai funghi porcini secchi invece del ragù di carne . Anche quella del video 17:48 è una variante .
It is a purely regional thing, in Bologna, as Tina tells us in the video, it is made only with spinach pasta, and it is rare to see it made with normal egg pasta
I prefer cheese... meat sauce, pasta, cheese - meat sauce, pasta cheese - meat sauce, pasta, cheese.. bake then some more grated cheese on top and eat.
I dont like bechamel in my lagsane also i use real meat and sausage and meatballs, you will need a whole day to cook it ,but the taste will pay off. And its much lighter waaaay less calories because there is no bechamel.
Thanks for sharing your recipe and your preference for a different type of lasagne. In Italian cuisine, there are many variations of lasagne, some with bechamel, some without. I'm glad we can all express our own tastes and preferences in the kitchen! 😊🍴
This is not my recipe this is the Original but its only home cooked, you cannot do this in Restaurants. It needs a whole day to prepare some ingredients even longer My grandma use to make even her sausages at home.
Great video. I thought the format with you and Tina worked very well. Would be wonderful to learn more about real italian cuisine in this way. Please do a tour!
The lovely Tina must walk miles and miles to keep in shape with so much delicious food on every street (and certainly in her home as well)! Thank you, Vincenzo, looking forward to your Bolognese lasagna video some day!
I was taught to layer the ragu and bechamel separately. We use a ricotta, mascarpone, and parmigiano reggiano mixture with chopped fresh basil as well. Its a bit of a hybrid recipe, sort of a nonna-nonno combo recipe, lol, not traditional to any particular region. The "secret" ingredient of my family recipe is nutmeg in the bolognese sauce and bechamel. However, I must say that I use nutmeg as a secret ingredient in quite a few different gravies.
Hungry! More hungry! Frederick! Only 6000 subs left! Thank you very much, Vicenzo, for sharing your video with us. Greetings to Suzanne, to Sebastian ich, to your familiies in Italy and in Australia and to you from the Swiss Kitchen Dummy.
@@vincenzosplate been the already once as a day trip, and a second as a short stop on a drive bye. Now I know the secretes, will know exactly where to drop in next time. The pasta shop will be my next destination on a stop over. And I take my hat off to you Vincenzo for your commitment to your subs. You’re always ready to give an answer. You rule and luv the fact that ur from Oz…..well now, not heritage wise. I’d still luv it if you could cook up an Italian version of chicken kiev.
@@vincenzosplate Although I lived in Italy for several years, I never spent any significant time in Bologna. But your video has inspired me to do so in the near future. Thanks again!
