Which do you think ,, makes for a better dish of lasagna?!
Are you a chefboyarde, when it comes to the cheese using cottage cheese,,,,,or do you just love that wonderful taste of Riccotta cheese!?!?Www@FoodAQ@Com
Answers:
redfeather,
I thought you wrote that you were Italiano!!?
Ricotta or cottage!? tisk, tisk!
I don't know if you eat meat but I'll take a chance! Here is a nice Italian lasagna recipe from La Nonna Italiana!
My Nonna, that is!
18 pieces of lasagna pasta
(boiled, then soaked in cold water)
12 ripe Italian tomatoes (boiled, peeled and crushed)
1 whole medium size onion, finely chopped
6 large garlic cloves, finely chopped
10 large mushroom caps (no stems) very finely chopped
10 large leafs fresh basil very finely chopped
5 leafs of rosemary very finely chopped
3 large bay leafs
1 lbs lean minced sirloin (minced turkey can be used instead)
1 lbs minced veal (minced turkey can be used instead and no rosemary)
2 bags grated Italian cheese mix
1/2 lbs grated Reggiano Parmesan
1/4 lbs grated Romano
2 small cans of tomato paste (opened and ready)
1 oz cooking olive oil
2 oz cold pressed extra virgin olive oil
1 cup Chianti
1 teaspoon salt (or to taste, don't forget the cheeses are salty)
1/4 teaspoon black pepper (or to taste)
Preheat oven to 375
In a deep cooking pot, heat cooking oil
add onion and garlic and saute until aroma begins to permeate the kitchen
add mushrooms and saute until juice come out!.
add crushed tomatoes, paste, herbs, pepper and stir to smooth consistency
add meats, simmer and stir frequently to create smoothness with no lumps, (do not add salt until the very end, if you want meats to be tender)
add Chianti and cook for an hour stirring occasionally!
When ready to "build" your lasagna, add salt and cold pressed E!.V!.O!.L!., stir without cooking
Oil the bottom, place a row of noodles, sprinkle Italian cheese mix, cover with a second row, sprinkle with roman and Parmesan, add a layer of meat sauce, repeat!. The top should be two layers of noodles with Romano and Parmesan sprinkled on top!. Use the three bay leaves to decorate the center !.
Cover with foil and bake for 45 minutes or until boiling!.
Uncover, raise heat to broil, until the top is golden ( watch carefully not to let it burn!.) Remove from oven and let sit for 15 minutes, (if you cut while scorching hot, it will all fall apart!.)
Serve with Romain lettuce salad with homemade Italian dressing!.
Sincerely,
Ms!. Miche ; })Www@FoodAQ@Com
I thought you wrote that you were Italiano!!?
Ricotta or cottage!? tisk, tisk!
I don't know if you eat meat but I'll take a chance! Here is a nice Italian lasagna recipe from La Nonna Italiana!
My Nonna, that is!
18 pieces of lasagna pasta
(boiled, then soaked in cold water)
12 ripe Italian tomatoes (boiled, peeled and crushed)
1 whole medium size onion, finely chopped
6 large garlic cloves, finely chopped
10 large mushroom caps (no stems) very finely chopped
10 large leafs fresh basil very finely chopped
5 leafs of rosemary very finely chopped
3 large bay leafs
1 lbs lean minced sirloin (minced turkey can be used instead)
1 lbs minced veal (minced turkey can be used instead and no rosemary)
2 bags grated Italian cheese mix
1/2 lbs grated Reggiano Parmesan
1/4 lbs grated Romano
2 small cans of tomato paste (opened and ready)
1 oz cooking olive oil
2 oz cold pressed extra virgin olive oil
1 cup Chianti
1 teaspoon salt (or to taste, don't forget the cheeses are salty)
1/4 teaspoon black pepper (or to taste)
Preheat oven to 375
In a deep cooking pot, heat cooking oil
add onion and garlic and saute until aroma begins to permeate the kitchen
add mushrooms and saute until juice come out!.
add crushed tomatoes, paste, herbs, pepper and stir to smooth consistency
add meats, simmer and stir frequently to create smoothness with no lumps, (do not add salt until the very end, if you want meats to be tender)
add Chianti and cook for an hour stirring occasionally!
When ready to "build" your lasagna, add salt and cold pressed E!.V!.O!.L!., stir without cooking
Oil the bottom, place a row of noodles, sprinkle Italian cheese mix, cover with a second row, sprinkle with roman and Parmesan, add a layer of meat sauce, repeat!. The top should be two layers of noodles with Romano and Parmesan sprinkled on top!. Use the three bay leaves to decorate the center !.
Cover with foil and bake for 45 minutes or until boiling!.
Uncover, raise heat to broil, until the top is golden ( watch carefully not to let it burn!.) Remove from oven and let sit for 15 minutes, (if you cut while scorching hot, it will all fall apart!.)
Serve with Romain lettuce salad with homemade Italian dressing!.
Sincerely,
Ms!. Miche ; })Www@FoodAQ@Com
Ricotta!.!.!. without question!. Cottage Cheese is not authentic at all!.Www@FoodAQ@Com
You can't make lasagna without ricotta in my eyes!.Www@FoodAQ@Com
Definitely need the fluff and melt in your mouth of ricotta!.Www@FoodAQ@Com
Real lasagna demands ricotta ! Plus 5 others ! From "scratch" is always better than canned anytime !!!!!Www@FoodAQ@Com
When we make lasagna we put in cottage cheese, chedder cheese, mozzarella cheese, and a chunk of cream cheese and that is what the recipe calls for!.Www@FoodAQ@Com
This is the mix of cheeses we use in our recipes for lasagna
4 c ea Fresh Riccotta, Fresh Mozzarella, Parmesane and Romano, and 1 c Regular"full fat" Cottage Cheese!. When we make lasanga we make a traditional full flavor nothing held back version!.
And then theres our Grnd turkey and grnd chicken lasanga which still has all the cheeses but all low fat and half the amounts!. So 2 c ea of riccotta, mozz, parm, roma and cottage!. And this version also includes grilled veggies such as Eggplant, peppers, onions, roasted roma tomatos, zucchini, and carrots!. Gives a great depth of flavor to the dish for those looking for a slightly healthier alternative to their fav pasta dish
The rest is a secret!.!.lolWww@FoodAQ@Com
4 c ea Fresh Riccotta, Fresh Mozzarella, Parmesane and Romano, and 1 c Regular"full fat" Cottage Cheese!. When we make lasanga we make a traditional full flavor nothing held back version!.
And then theres our Grnd turkey and grnd chicken lasanga which still has all the cheeses but all low fat and half the amounts!. So 2 c ea of riccotta, mozz, parm, roma and cottage!. And this version also includes grilled veggies such as Eggplant, peppers, onions, roasted roma tomatos, zucchini, and carrots!. Gives a great depth of flavor to the dish for those looking for a slightly healthier alternative to their fav pasta dish
The rest is a secret!.!.lolWww@FoodAQ@Com
I would definetly say ricotta, although i am no chef ( =)) i will say that who would enjoy a cheesy ( as in fake) cottage cheese when you can have the delicious gooey greatness of the ricotta so as my answer i vote ricottaWww@FoodAQ@Com
large curd ricotta or make a bechamel sauce insteadWww@FoodAQ@Com
Ricotta, for sure!Www@FoodAQ@Com
love the ricotta and cottage cheese both together with lots of mozzarella!!!!Www@FoodAQ@Com
riccotta definitely!.
sometimes i add shredded mozzerella between the layers too!.Www@FoodAQ@Com
sometimes i add shredded mozzerella between the layers too!.Www@FoodAQ@Com