“ Lasagna ” redirects here. For other uses, see Lasagna ( disambiguation )
Lasagne (, besides, [ 1 ] italian : [ laˈzaɲɲe ] ; singular lasagna, italian : [ laˈzaɲɲa ] ) are a type of pasta, possibly one of the oldest types, [ 2 ] made of identical wide, flat sheets. Either condition can besides refer to an italian cup of tea made of stacked layers of lasagna alternating with fillings such as ragù ( reason meats and tomato sauce ), vegetables, cheeses ( which may include ricotta, mozzarella, and parmesan ), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. [ 3 ] The dish may be topped with scrape cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting bake pasta is cut into single-serving squarely portions .
Origins and history [edit ]
Lasagne originated in Italy during the Middle Ages. The oldest transcribe text about lasagna appears in 1282 in the Memoriali Bolognesi ( “ Bolognesi Memorials ” ), in which lasagna was mentioned in a poem transcribed by a Bolognese notary ; [ 4 ] [ 5 ] while the inaugural recorded recipe was set down in the early 14th-century Liber de Coquina ( The Book of Cookery ). [ 6 ] It bore only a little resemblance to the late traditional form of lasagna, featuring a ferment boodle flattened into dilute sheets ( lasagna ), boiled, sprinkled with tall mallow and spices, and then eaten with a modest sharpen stick. [ 7 ] Recipes written in the hundred following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fatten. In a recipe adapted for the Lenten fast, walnuts were recommended. [ 7 ]
Reading: Lasagne – Wikipedia
local variations [edit ]
The lasagna of Naples, lasagne di carnevale, are layered with local sausage, humble fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses and sauced with a Neapolitan ragù, a meat sauce. [ 8 ] Lasagne al forno, layered with a slurred ragù and Béchamel sauce and corresponding to the most coarse adaptation of the dish outside Italy, are traditionally associated with the emilia-romagna region of Italy. here, and specially in its capital, Bologna, layers of lasagna are traditionally green ( the color is obtained by mixing spinach or other vegetables into the dough ) [ 9 ] and served with ragù ( a blockheaded sauce made from onions, carrots, celery, finely grind pork barrel and beef, butter, and tomatoes ), [ 10 ] [ 11 ] white sauce and Parmigiano-Reggiano cheese. In early regions lasagne can be made with versatile combinations of ricotta or mozzarella tall mallow, tomato sauce, meats ( e.g. flat coat beef, pork barrel or wimp ), and vegetables ( e.g. spinach, zucchini, olives, mushrooms ), and the dish is typically flavoured with wine, garlic, onion, and marjoram. In all cases, the lasagna are baked ( aluminum forno ). traditionally pasta dough prepared in Southern Italy used semolina and water ; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the entirely type of pale yellow allowed for commercially sold pasta is durum pale yellow, industrial lasagna are made of semolina from durum wheat. [ 12 ] however in the north and particularly in Emilia-Romagna, the tradition of egg-based boodle remains popular for artisanal and home-made productions .
etymology [edit ]
In Ancient Rome there was a smasher exchangeable to a traditional lasagna called lasana or lasanum ( Latin for ‘container ‘ or ‘pot ‘ ) described in the book De re coquinaria by Marcus Gavius Apicius, [ 13 ] but the son could have a more ancient origin. The first theory is that lasagne comes from greek λάγανον ( laganon ), a flat sheet of pasta dough abridge into strips. [ 14 ] [ 15 ] [ 16 ] [ 17 ] The word λαγάνα ( lagana ) is calm used in greek to mean a flat thinly type of unleavened bread baked for the holiday Clean Monday. Another theory is that the bible lasagna comes from the greek λάσανα ( lasana ) or λάσανον ( lasanon ) meaning ‘ trivet ‘, ‘stand for a pot ‘ or ‘chamber pot ‘. [ 18 ] [ 19 ] [ 20 ] The Romans borrowed the word as lasanum, meaning ‘cooking pot ‘. [ 21 ] The Italians used the give voice to refer to the cooking utensil in which lasagna is made. Later the food took on the name of the serving dish. Another proposed link or reference is the 14th-century English serve loseyn [ 22 ] as described in The Forme of Cury, a cookbook prepared by “ the foreman Master Cooks of King Richard II “, [ 23 ] which included English recipes a well as dishes influenced by spanish, french, italian, and Arab cuisines. [ 24 ] This dish has similarities to modern lasagna in both its recipe, which features a layer of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached the Americas in 1492. The earliest discussion of the tomato in european literature appeared in a herb tea written in 1544 by Pietro Andrea Mattioli, [ 25 ] while the earliest cookbook found with tomato recipes was published in Naples in 1692, but the writer had apparently obtained these recipes from spanish sources. [ 25 ] As with most early types of pasta, the italian son is a plural form : lasagne meaning more than one sheet of lasagna, though in many other languages a derived function of the singular discussion lasagna is used for the popular baked pasta serve. regional usage in Italy, when referring to the adust dish, favours the plural form lasagne in the north of the nation and the singular lasagna in the south. [ 26 ] The former plural use has influenced the usual spelling found in british English, while the southerly italian remarkable custom has influenced the spell much used in american English. [ 26 ]
gallery [edit ]
- bland sheets of lasagna before cooking
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- Lasagna with ruffle edges
- completely ridged lasagna
- vegetarian lasagna made with tomato sauce, spinach, feta, carrots, mushrooms and grated emmenthal
- green lasagna ( made with spinach in the boodle ), with ragù, Parmesan and white sauce, distinctive of Bolognese cuisine
- Close-up profile view of a lasagna casserole, showing the layers of sauce, tall mallow and early ingredients
See besides [edit ]
References [edit ]
General references [edit ]
- Sagon, Candy (February 16, 2000). “The Americanization Of Lasagna”. www.washingtonpost.com. Washington Post. p. F01 .
- Quotations related to Lasagna at Wikiquote
- The dictionary definition of lasagne at Wiktionary
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