Lasagna – The queen of italian pasta
The Best Lasagna Makers, According To Chefs And Wine
The lasagna you know, is one of the must of italian cuisine, when speaking of pasta. It is not uncommon to hear often the perfume at lunch time from any italian restaurant or window, and it is difficult not to drool. But a culinary queen like this when you decide to prepare at home, has need of some preparations in order to not be ousted.
Here are 6 tips for making an excellent Italian lasagna:
1. Home made pasta or bought?
If you decide to make the pasta entirely from scratch or buy fresh egg pasta, to avoid attacking the sheets between them you can put a thread of oil in water for boiling or boil the sheets one by one. If you buy the sheets packed and dry make sure you dress without leaving a space.
Whether you’re embracing your Italian heritage or just getting adventurous in the kitchen, learning how to make homemade pasta is a worthwhile pursuit. The task might seem daunting, but with a can-do attitude, your favorite apron, and the right cooking tools—like a knife and one of the best pasta makers—you’ll be surprised at how easy it is to churn out your own fettuccine, spaghetti, lasagna noodles and more. In fact, the hardest part might very well be finding the authentic italian recipe and cookbook for your needs.
2. Attention to abound with Condiments and Sauces
If you put too seasoning between the sheets you will get much difference if they put little eat only pasta. Always choose an ingredient that is creamy as much as possible to avoid the effect of the first or, if it is of pieces of vegetables. or meat, try to cut them as finely as possible. It is recommended to boil or cook the vegetables before inserting them between the sheets to not have side effects.
3. besciamella with passion
The bechamel is an excellent support for the sauce and refines the taste, but be careful not to put too much, otherwise you could overburden the dish and to obtain a coverage of flavors instead that exalt them.
4. Greaseproof paper or pyrex?
Remember to remove the greaseproof paper after cooked the lasagna to avoid that gets wet and ruin the lasagna. If you have the possibility, it is always better to use a non-stick baking dish and grease at the base or dirty it with a little bechamel sauce or sauce.
5. The situation gets hot
The cooking of the lasagna varies according to the amount of layers that you have chosen. Usually the bake at 180° for about 45 minutes. Attention to the corners – especially if you have bought the dried sheets, to avoid that baking is dry, once in the oven, pour a trickle of water or milk.
6. The calm is the virtue of gourmands
What’s the hurry? We recommend that you wait a little before enjoying the lasagna because he also knows the chefs: more leave aside the queen, more is good!
7. Pierluigi Recommended
A queen needs to be matched to a “royal wine”! Try it with:
2018 Chianti Classico Il Vicario or 2019 Chianti Classico Doge
This LASAGNA RECIPE is available in our Torciano Cookbook of authentic Italian recipes
And… Bon Apetit!
Author
Luciana Cilemmi
Luciana Cilemmi, deals with Magazine, Style Director and Co-founder of Tenuta Torciano winery and Tenute Giachi wines and the innovative Viviarium Restaurant of Bottega Torciano- Tenuta Torciano & Winery is part of an international reality that is born in Italy by an initiative of Pierluigi Giachi and Luciana Cilemmi, who have worked for years in the Italian wine market , expanding throughout in the United States, managed and controlled by the american company ' Bellavini winery. Luciana Cilemmi was born in San Gimignano to a family of artists specialised in the restoration of medieval buildings. Having completed her technical studies, she now pursues the interests passed on to her by her family, like her passion for artistic objects, in particular works of art created in Tuscany between the Middle Ages and the Renaissance. But she reserves her keenest enthusiasm for the historic works completed in San Gimignano between 1100 and 1300. Alongside her love of medieval history, she is fascinated in wines produced from Tuscan vineyards, which, together with saffron and wool, were the most sought-after goods traded by the wealthy noble families of San Gimignano already in medieval times. Luciana Cilemmi left San Gimignano at the age of 21 and embarked on a pilgrimage in search of knowledge and to discover the new winemaking skills and products that were then developing both in Italy and in France. In the meantime she added to her knowledge of wine by attending specialised courses and becoming a master of wine. On returning to Siena, she discovered a wonderful area near Murlo where she fell in love with the tiny, unspoilt village of Montepescini. She bought the estate of Montepescini where, based on the experience she had acquired over the years, she found a particular lie of the land, special climatic conditions and an altitude suited to the creation of great wines. With enormous enthusiasm, doggedness and considerable effort, a reclamation programme was started to renew the terrain which was then used to plant 30 hectares of specialised vines. Sangiovese is the dominant vine, followed by Cabernet Sauvignon, Merlot and Syrah. Years of experimentation and the introduction of new winemaking techniques eventually led to the creation of Luciana di Memmi’s prestigious wines. Some years ago, Luciana Cilemmi succeeded in realising her dream of a lifetime: to return to her home town, San Gimignano. She was destined to buy the historic palace with the medieval tower, which had been owned by the prestigious Useppi family from 1200 to 1927 and had then passed to the noble and historic Chigi family of Siena. The Useppi were a powerful Sienese family who owned several castles. This beautiful medieval building has an elegant and distinctive façade full of Sienese and Pisan architectural influences. If you find yourself in San Gimignano, make sure you visit the Chigi Tower and Palace. Luciana Cilemmi holds regular events in the rooms of the medieval tower, such as the presentation of wines, both from her vineyards and elsewhere, attended by international journalists, experts from the sector and critics. She also organises exhibitions of works of art and paintings, and press conferences on the subject of "Wine in San Gimignano during medieval times”. Visiting the home of Luciana Cilemmi is like re-living an aspect of the past that will not return except through the imagination of those who have believed and continue to believe in this story.
