The name of one of the oldest forms of pasta
And 'The name of one of the oldest forms of pasta, usually rectangular or ribbon, and a bit' thicker than a noodle.
The Italian lasagna seems to latch on to the greek "lasanon", in Latin "lasanum", which is meant to carry the tripod on the fire or the container that was used for cooking food. He was then referred to as "laganon" and "laganum" a thin sheet made from a dough made of wheat flour that was baked in the oven or directly on the fire.
In the recipe of Apicius these sheets of dough are used for covering cakes, but also to prepare a plate baked said "lagana", in which the sheets were intercalated with stuffing of meat.
Only later in the sixth and seventh centuries is evidenced by moist heat cooking, or in water, this food.
In '200 lasagne is already so widely known that appear in the works of different authors.
A quatrain of the poet Jacopone says:
"Who looks at a majority thick
sometimes be deceiving.
Grain of pepper wins by virtue
the lasagna. "
Even Cecco pasta Angiolieri mentions this in his writings:
"Who with another's meal is lasagne,
of the 'castle wall, he did not ditch it. "
Another quote is found in the texts of Fra 'Salimbene of Parma, who in his "Chronicle" parlndo a monaco writes:
"I never saw anyone like him
abbuffasse you so willingly
lasagna with cheese. "
You are not sure if these lasagne corresponded to those of today, indeed it may be that they were off like a dumpling, but neither is unlikely, given the simplicity of form and composition of this pasta, it was indeed a mixture of flour and water, pulled into a thin sheet and cut into large pieces.
The saga of this pasta stuffed variously exploded with the Italian Renaissance, and the current recipe of lasagna bolognese, may date to the late seventeenth century with the opulence that reflects the splendor of the Baroque era.
Then spend time with the lasagna has become the food of excellence to offer scope home for the festival.
There are many regional names that distinguish this preparation, the dough is more or less usual than the pasta with some variations territorial for the amount of eggs, for the mixture of flour, for the presence or absence of vegetable dyes. More rigid is the tradition of forms, given that the lasagna is always a rectangle of thin dough, away from 3 to 5 cm long and 10 to 15 cm.
Very tight but long, 2-3 cm wide, are called lasagne tape or pappardelle. Today like yesterday you always cook dry, accompanied by a sauce important, for example, duck, rabbit, mushrooms, hare or wild boar.
And 'The name of one of the oldest forms of pasta, usually rectangular or ribbon, and a bit' thicker than a noodle.
The Italian lasagna seems to latch on to the greek "lasanon", in Latin "lasanum", which is meant to carry the tripod on the fire or the container that was used for cooking food. He was then referred to as "laganon" and "laganum" a thin sheet made from a dough made of wheat flour that was baked in the oven or directly on the fire.
In the recipe of Apicius these sheets of dough are used for covering cakes, but also to prepare a plate baked said "lagana", in which the sheets were intercalated with stuffing of meat.
Only later in the sixth and seventh centuries is evidenced by moist heat cooking, or in water, this food.
In '200 lasagne is already so widely known that appear in the works of different authors.
A quatrain of the poet Jacopone says:
"Who looks at a majority thick
sometimes be deceiving.
Grain of pepper wins by virtue
the lasagna. "
Even Cecco pasta Angiolieri mentions this in his writings:
"Who with another's meal is lasagne,
of the 'castle wall, he did not ditch it. "
Another quote is found in the texts of Fra 'Salimbene of Parma, who in his "Chronicle" parlndo a monaco writes:
"I never saw anyone like him
abbuffasse you so willingly
lasagna with cheese. "
You are not sure if these lasagne corresponded to those of today, indeed it may be that they were off like a dumpling, but neither is unlikely, given the simplicity of form and composition of this pasta, it was indeed a mixture of flour and water, pulled into a thin sheet and cut into large pieces.
The saga of this pasta stuffed variously exploded with the Italian Renaissance, and the current recipe of lasagna bolognese, may date to the late seventeenth century with the opulence that reflects the splendor of the Baroque era.
Then spend time with the lasagna has become the food of excellence to offer scope home for the festival.
There are many regional names that distinguish this preparation, the dough is more or less usual than the pasta with some variations territorial for the amount of eggs, for the mixture of flour, for the presence or absence of vegetable dyes. More rigid is the tradition of forms, given that the lasagna is always a rectangle of thin dough, away from 3 to 5 cm long and 10 to 15 cm.
Very tight but long, 2-3 cm wide, are called lasagne tape or pappardelle. Today like yesterday you always cook dry, accompanied by a sauce important, for example, duck, rabbit, mushrooms, hare or wild boar.
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