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Original recipe how to make Lasagna – Gordon Ramsay’s version

The lasagna I'm a classic first course in the oven typical of Italian cuisine, In particular ofEmilia Romagna specifically of Bologna, for this you also call Lasagna with Bolognese. Based on a type of fresh egg pasta to shape of rectangles called precisely "Lasagna"; that come first assembled in a pan is stuffed in layers with meat sauce , Bechamel e parmesan; and finally baked in the oven, where all the ingredients bind between them giving life to a Mess appetizing and succulent! Beloved and known all over the world, here is for you Lasagna Recipe! With all advice, tricks is step by step photo who will explain to you how to make Lasagna at home, right like those of Grandma and the best Bolognese restaurants!

Like any traditional recipe, there are several regional variants and many versions ranging from Vegetarian lasagna to those with fish. What I give you today is there Original recipe of the Baked lasagna Bolognese typical emilian, taken from mine regional cookery book. It's about a easy preparation, albeit hardworking, you will need a some time available for the various steps. First of all make a very good one Bolognese sauce with quality ingredients and let it cook slowly. Then make the rectangles of fresh pasta by hand. You can choose a base of Green lasagna with spinach (as tradition dictates) or the egg classics . In the absence of time you can buy them in your trusted pasta factory. The secret for some Perfect baked lasagna is to assemble in a pan when i seasonings not liquid but creamy and very cold. In this way they will blend perfectly with the layers of pasta! let it rest and cool after cooking so that they can cut the slices smoothly! Just like the Cannelloni, the classic baked Pasta, the delicious Conchiglioni, Lasagne are the first course typical of feast days, Christmas, New Year, Sundays with family, birthdays, buffets! Yes they can prepare well in advance, both keep in the fridge ready to cook or Bake them the day before is warm up at the moment!

Baked lasagna:

Neapolitan lasagna (with meatballs and mozzarella, typical of Carnival southern Italy)

Radicchio lasagna (version vegetarian without meat! )

Lasagna rolls ( ricotta and spinach, a delicious reinterpretation of the classic version!)

Lasagna Recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	50 minutes	1 h and 20 minutes

Ingredients

Quantity for a 22 cm pan (6 people)
For the fresh lasagna sheet: 150 grams of soft wheat flour '00 50 grams of '0 flour 2 large whole eggs Salt to taste. (for the green variant, add 100 grams of fresh spinach boiled, blended and squeezed perfectly in a tea towel + 2 tablespoons of 100% flour) 250 grams of Parmesan for the layers For the Bolognese sauce 600 grams of ground beef (not too lean) 250 grams of minced pork (not too lean) 700 ml of thick tomato sauce + water 1 small white onion 70 gr of celery 70 gr of carrot 3 tablespoons of extra virgin olive oil 100 ml of red wine (white also good) 50 ml of whole milk salt pepper For the bechamel: 1 2 l of whole milk, skimmed or vegetable (or vegetable broth) 50 gr of butter (or 50 gr of extra virgin olive oil) 50 grams of flour salt pepper

Quantity for a 22 cm pan (6 people)

For the fresh lasagna sheet:

150 grams of soft wheat flour '00
50 grams of '0 flour
2 large whole eggs
Salt to taste.

(for the green variant, add 100 grams of fresh spinach boiled, blended and squeezed perfectly in a tea towel + 2 tablespoons of 100% flour)

250 grams of Parmesan for the layers

For the Bolognese sauce

600 grams of ground beef (not too lean)
250 grams of minced pork (not too lean)
700 ml of thick tomato sauce + water
1 small white onion
70 gr of celery
70 gr of carrot
3 tablespoons of extra virgin olive oil
100 ml of red wine (white also good)
50 ml of whole milk
salt
pepper

For the bechamel:

1 2 l of whole milk, skimmed or vegetable (or vegetable broth)
50 gr of butter (or 50 gr of extra virgin olive oil)
50 grams of flour
salt
pepper

Method

How to make Lasagna Bolognese

First of all, prepare the basis for the realization.

First of all the ragù following the procedure of the RAGU ALLA BOLOGNESE the ingredients are almost identical, you will find all the info with the step by step photos.

Then make the dough, following all the advice you find in FRESH PASTA and I recommend that you carve the rectangles directly to the size of your pan.

Finally, prepare the Béchamel by mixing butter or oil with the flour on the heat, slowly adding milk and stirring constantly until the mixture is soft and smooth. Finally salted and flavored. Cover with a contact film.

Once the bases are ready, cold you can assemble your lasagna.

Add 1 ladle to a pan with plenty of meat sauce then one or more lasagna sheets to cover the base:

Then add 2 ladles of meat sauce and a few spoonfuls of béchamel, finally add a sprinkling of Parmesan

Then add a new sheet of lasagna and continue following the order.

At the end cover with 2 ladles of meat sauce, a few tablespoons of bechamel and finally a sprinkle of Parmesan.

finally cover the pan with aluminum foil, in this way the ingredients will blend perfectly without burning immediately.

Then bake in a hot static oven at 180 ° in the central part for about 30 minutes, after the indicated time remove the aluminum foil, transfer to the upper floor and let it cook for another 15 minutes. The last 5 minutes turn on the grill and raise to 200 ° to get the crust!

Remove from the oven and leave to cool for at least 15 minutes

Yours are ready lasagna in the oven!

You can keep it cooked in the fridge for 2 – 3 days, reheat at the moment or freeze!

Alternatively, you can prepare your lasagna well in advance and keep it in the fridge until it's time to cook it!

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Vegetarian Ramen with Balsamic Vinegar – Gordon Ramsay’s version

Pumpkin, pioppini mushrooms and turnip greens: my vegetarian ramen is dedicated to autumn vegetables. All the flavor of this wonderful season in a comfort dish that hides a secret ingredient.

Not the traditional Japanese recipe therefore, because in these vegetarian ramen I wanted to replace the savory part of the soy sauce and the sour part of the rice vinegar with the unmistakable taste of Balsamic Vinegar of Modena PGI. Perfect for sautéing autumn vegetables and for marinating egg, giving it a delicious shade of flavor and color.

WHY DID I CHOOSE THE BALSAMIC VINEGAR OF MODENA IGP?

L'Balsamic vinegar of Modena it is obtained from cooked and / or concentrated grape musts. According to the disciplinary, the grapes can only come from the vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni. A minimum of 10% wine vinegar and a part of vinegar aged at least 10 years is added to the must thus obtained.

Although the ingredients of our ABM end there, the nuances of flavor are endless, because they depend on the percentage of these ingredients, their refinement and any aging (organoleptic characteristics here).

In the event that the component of cooked must prevails over wine vinegar, we will in fact have more sweetness and roundness, with a more consistent and aromatic result, to be combined with risotto, fatty fish and red meat (I used this nuance in the recipe for Chianina burger and in mine tuna tataki).

If wine vinegar prevails over grape must, we will have a fresher, more acidic and defined result, perfect in combination with vegetables and white meats and for grilling.

Another substantial difference is aging: we simply speak of Balsamic Vinegar of Modena when the aging period is less than three years, when instead it exceeds three years the name "Aged" is used.

For the recipe of my vegetarian ramen I wanted to use a refined, not aged Balsamic Vinegar of Modena, to recall the characteristics of 2 ingredients used in the original recipe: soy sauce and rice vinegar. Savory note and acid component blend perfectly in this single product, allowing me to create an unusual but equally effective version of this oriental recipe.

But let's get to the recipe for my vegetarian pumpkin and mushroom ramen.

post made in collaboration with Consortium for the Protection of Balsamic Vinegar of Modena

ingredients for 2 people

THING

500 ml of vegetable broth
1 tablespoon of miso (rice or soy)
150 g of wheat udon

for the eggs

2 eggs
3 tablespoons of Balsamic Vinegar of Modena PGI
1 cm of fresh ginger

for the vegetables

1 tablespoon of oyster sauce
2 tablespoons of Balsamic Vinegar of Modena PGI
1 teaspoon of sugar
½ spring onion
1 cm of fresh ginger
1 clove of garlic
2 tablespoons of seed oil
150 g of pioppini mushrooms
150 g of turnip greens

HOW TO PREPARE THE RAMEN VEG

The day before I took care of the eggs: in a saucepan I brought 150 ml of water to the boil with the Balsamic Vinegar of Modena PGI and peeled ginger, cooked for 5 minutes and let it cool. Separately, I boiled the eggs in boiling water for 7/8 minutes, I passed them under running water to cool them, then I peeled them and put them to marinate in the mixture for at least 12 hours, in the refrigerator.

At the time of preparation, I cut the pumpkin slices into smaller wedges and cooked them for 30 minutes in a hot oven, 200 °, on a baking sheet lined with parchment paper, only with a drizzle of oil, salt and pepper.

In the meantime, I cleaned and peeled the pioppini mushrooms, cutting the larger ones along the long side and I also washed and cut the turnip tops, leaving the tops intact and cutting the larger leaves into strips.

I chopped the garlic, spring onion and ginger very finely, I heated a wok with oil, and I sautéed them for a few minutes until golden. I combined the sugar, the oyster sauce and the Balsamic Vinegar of Modena, seasoned with salt and also added the mushrooms and turnip greens, tossing them in a pan for 5/7 minutes. Once the pumpkin was ready, I added it to the vegetables in a pan and let it flavor for another couple of minutes.

At the same time I boiled the udon in the vegetable broth, where I diluted the miso and kept it warm. Then I assembled my vegetarian ramen, dividing the bowl into quadrants: turnip greens, pumpkin, soba, pioppini mushrooms and the egg cut in half.

I sprinkled the green onions cut into rings or chives with the green part.

Click.

WHAT WINE PAIRING WITH VEGETARIAN RAMEN?

Among the more or less aromatic vines that best match oriental cuisine of this type I often mention Sauvignon, Riesling * and Chardonnay. These are structured wines, with the right minerality but without that excessive freshness that could become an antagonist of the dish's natural acidity.
Inspired by the grapes used in the production of Balsamic Vinegar of Modena PGI, the protagonist of the recipe together with the autumn vegetables, I would also recommend a Sangiovese vinified in rosé *. It will be able to enhance the contrasts of taste and texture with its balance and the right flavor.

Cream of Jerusalem artichoke (Jerusalem artichoke cream) Light and fast recipe! – Gordon Ramsay’s version

There Creamed Jerusalem artichokes (Jerusalem artichoke cream) is a soup warm, exquisite and light! Based on Jerusalem artichoke a tuber similar in appearance to potatoes, but low in calories is rich in vitamins and minerals; that comes first cooked in a pot with spices at your choice, vegetable broth and finally smoothie where it takes a creamy consistency is velvety, from delicate flavor ; perfect on its own or with the addition of croutons or as a base to enrich with legumes, mushrooms, vegetables, meat, fish, crustaceans! a real treat!

It is a preparation very quick and easy! It will be enough only peel the Jerusalem artichoke , the operation that will take a few minutes of time and then cook it in a pot with the other ingredients. In this case with some bay leaf, but it is perfect with thyme, marjoram.. and you can measure the broth yourself and get it one more texture or less creamy! Depending on your taste, you can serve a Jerusalem artichoke soup simple and light; or enrich it with sautéed mushrooms, chickpeas in a pan, clams … in short, the choice is yours if you want to make a more complete dish! winter first course both for lunch or dinner; also great for getting in shape with a little detox after the Christmas and New Year holidays!

Discover also:

Pumpkin soup (the creamy and delicious low-fat recipe)

Cream of Jerusalem artichoke recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	30 minutes	40 minutes

Ingredients

Quantity for 3 people
500 g Jerusalem artichoke (weighed with all the peel) 250 grams of potatoes (weighed with all the peel) 2 – 3 glasses of vegetable broth 2 bay leaves or marjoram, thyme or spices of your choice extra virgin olive oil salt pepper Homemade croutons (optional to accompany)

Method

How to make Jerusalem artichoke cream

First of all wash the Jerusalem artichoke and peel it, removing all the outer skin with a sharp knife:

Wash again and cut into pieces.

Then heat a drizzle of oil in a saucepan, add Jerusalem artichokes and peeled and diced potatoes. Let it brown for 2 minutes.

Then add the hot vegetable broth and bay leaf and let it simmer for 30 minutes, until the pieces are soft under the fork.

Finally remove the leaves and blend with a blender until you reach a creamy and velvety consistency! Add more hot broth if necessary.

Then add salt and pepper, serve yours Creamed Jerusalem artichokes hot with croutons and a drizzle of extra virgin olive oil!

You can safely store it in the fridge for 3 days or freeze it!