Here is a classic of the Italian culinary tradition: learn how to achieve the perfect result with us, following the photo gallery and video with our chef! The dish we are talking about is, of course, lasagna, a recipe that characterizes the classic Italian Sunday family lunch. To make the meat sauce, you will have to prepare a good quality Bolognese, and then add components such as the béchamel and the homemade pasta. Although the recipe has its origins in the Emilia region of Italy, this dish is now known worldwide as a genuine symbol of Italian cuisine. Of course, to make a really full-flavoured dish, you'll have to buy the best ingredients, including some top quality minced pork: get it from a trusted butcher! Once you’ve got the best ingredients there is nothing left but to get to work in the kitchen making your delicious Bolognese lasagna.
Half flower illumination
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Flat plate glazed in terracotta 24cm with rooster
Leccine olives with myrtle
Artisanal tomato puree from Puglia 420gr
Gift voucher 100€
Pitteddhe with quince
Prepare the Bolognese sauce by following our recipe elsewhere on this site. Prepare the béchamel sauce and the pasta dough following our basic recipes. Now, make the pasta by pulling through the sheets of dough with a pasta maker onto a floured work surface. Boil a pan of salted water and blanch these pasta sheets for about half a minute. With a suitable utensil, remove them from the pan and place them in a basin of cold water so that they don’t stick and stop cooking. With your lasagna sheets ready, you should compose the dish. Coat the bottom of a baking dish with béchamel and then add a layer of pasta. Spread a layer of Bolognese sauce over the pasta (not too much, use light pressure), sprinkle over plenty of grated parmesan, then add another layer of béchamel sauce (again, don’t overdo it). Continue like this, making 4 or 5 layers. The last layer should be made of lasagna, a drizzle of béchamel and a good sprinkling of parmesan to ensure you have a nice gratin finish in the oven. Then bake at 180°C for about 15 to 30 minutes. Before serving, wait for 2 hours and then re-heat for a few minutes in the oven.
Conclude the layering by grating plenty of parmesan on the last layer of lasagna, and then bake for 20 minutes at 180°C