Goomba38 wrote:

> Have you a nice bolognese recipe to share? I anxiously await your
> reply as I do need to do a nice family dinner tonight and I suspect
> that would make the kidlets very happy....


Here's the recipe which has been deposited in the Chamber of Commerce of
Bologna in 1982 by the Accademia Italiana della Cucina. Translation is by me

This evening I'll post the recipe for the ragu' bolognese, also deposited at
the Chamber of Commerce.

Lasagne alla Bolognese

Ingredients for 8 persons:
- 1 kg "ragu' classico bolognese" (next post)
- 400 g Parmigiano Reggiano freshly grated
- bechamel sauce made with 100 g all purpose flour (00 flour), 100 g butter,
1 liter fresh whole milk, salt and nutmeg
- butter, about 200 g
- 1 kg green lasagna strips made with 700 g all purpose flour (00 flour), 3
fresh eggs, 350 g cooked and rinsed spinach
- 1 rectangular baking tin about 25 x 35 cm (10" x 14"), at least 6 cm
(2,2") tall

Instructions:
Bring to a boil a pot filed for 3/4 of salted water. Cut the lasagna in
rectangles about 10x15 cm (4" x 6") or, if you're a good cook, a little
smaller than the baking tin. Toss the lasagnas in the water and remove them
when they come afloat (about 3 minutes). Cool them down by passing them
under running cold water and place them on a white towel, better if linen or
cotton. Line with butter the bottom of the tin and put some spoonfuls of
bechamel and ragu'. Cover with the necessary lasagna stripes and cover with
a thin layer of bechamel, plenty of ragu', some butter flakes (like these
http://www.mangiarebene.com/Accademi...ina_burro4.jpg) and
plenty of parmigiano: the stratum must be as regular as possible, taking
care that no air bubbles form inside (to obtain this, just pierce the
lasagnas three or four times with a toothpick). Proceed like this for at
least six strata and cover the uppermost lasagne layer with some ragu' mixed
with some bechamel, some butter flakes and some more parmigiano. Finish by
adding a flake of butter in each corner of the tin.
Bake for 25 - 30 minutes in an oven already at 180°C (355°F). Who likes the
crunchy corners in lasagne can use the oven broiler, for a maximum of 2
minutes, to get a light gratin-like effect which doesn't get in contrast
with the softness of the inside.
Let rest five minutes before serving and remember: the portions, put in the
dish, must maintain in theyr shape and not collapse.
Calories per serving: 1270.
--
Vilco
Think pink, drink rose'