metspitzer wrote:

> I don't keep spices on hand because I do very little cooking.
>
> I would like to try lasagna. I have never seen a spice pack in the
> grocery store for lasagna like I have seen for chili and pot roast.
>
> Does one exist?

I hope not, anyway the only spices and herbs which go into lasagne are
nutmeg in the bechamel, freshly ground white and/or black pepper and garlic
in the ragu'. Some people put bay leaves in theyr ragu' but it is not a
rule, just a cook's choice, just as the addition of parsley to the
almost-done ragu'.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Vilco wrote:


> I hope not, anyway the only spices and herbs which go into lasagne are
> nutmeg in the bechamel, freshly ground white and/or black pepper and garlic
> in the ragu'. Some people put bay leaves in theyr ragu' but it is not a
> rule, just a cook's choice, just as the addition of parsley to the
> almost-done ragu'.

Parsley is far underused by some cooks! I'm always shocked by people who
only know it as a decorative item on their plates. LOL
Right-on about nutmeg too!

I have a ragu cooking as I type. I had a mess of pork chops to use that
I'd purchased actually for the thick fat on them which I needed to make
my chorizo this past weekend. I did add (very lightly) to the sauce some
marjoram, a bit of oregano and garlic. I will tweek the seasonings
closer to serving. No bay leaf or basil in this sauce.
My sauce varies on mood and use.

"Vilco" > ha scritto nel messaggio
...
> metspitzer wrote:
>
>> I don't keep spices on hand because I do very little cooking.
>>
>> I would like to try lasagna. I have never seen a spice pack in the
>> grocery store for lasagna like I have seen for chili and pot roast.
>>
>> Does one exist?
>
> I hope not, anyway the only spices and herbs which go into lasagne are
> nutmeg in the bechamel, freshly ground white and/or black pepper and
> garlic in the ragu'. Some people put bay leaves in theyr ragu' but it is
> not a rule, just a cook's choice, just as the addition of parsley to the
> almost-done ragu'.
> --
> Vilco

In Umbria we rarely use ragù, but a light tomato sauce, which may or may not
contain herbs or spices other than salt and pepper. The goal in Tuscany and
Umbria is the lightest, thinnest lasagna and it resembles the one dish meal
lasagne not at all.

"Giusi" > wrote in message
...
> "Vilco" > ha scritto nel messaggio
> ...
>> metspitzer wrote:
>>
>>> I don't keep spices on hand because I do very little cooking.
>>>
>>> I would like to try lasagna. I have never seen a spice pack in the
>>> grocery store for lasagna like I have seen for chili and pot roast.
>>>
>>> Does one exist?
>>
>> I hope not, anyway the only spices and herbs which go into lasagne are
>> nutmeg in the bechamel, freshly ground white and/or black pepper and
>> garlic in the ragu'. Some people put bay leaves in theyr ragu' but it is
>> not a rule, just a cook's choice, just as the addition of parsley to the
>> almost-done ragu'.
>> --
>> Vilco
>
> In Umbria we rarely use ragù, but a light tomato sauce, which may or may
> not contain herbs or spices other than salt and pepper. The goal in
> Tuscany and Umbria is the lightest, thinnest lasagna and it resembles the
> one dish meal lasagne not at all.
I really love hearing about real Italian recipes (from every region, yes, I
know how different the foods are in every region of Italy) and how they
differ from what Americans *think* is Italian food. I don't think I saw a
heavy red tomato sauce the entire time I was in Tuscany.

cyberputa wrote:


> I really love hearing about real Italian recipes (from every region, yes, I
> know how different the foods are in every region of Italy) and how they
> differ from what Americans *think* is Italian food. I don't think I saw a
> heavy red tomato sauce the entire time I was in Tuscany.


Of COURSE you wouldn't, dumbie, as tomatoes are not a real large
component of Tuscan cuisine...Tuscany not being in southern Italy,
donchyaknow.

Cyberguinea, by dint of your sheer ignorance you are an atypical UGLI
Amerikkkan...you should not be allowed even to cross a US state line,
let alone travel abroad...your "exposure" to Italian cuisine being
limited to Chef Boyardee in cans and Dominoe's 'za and such like.


--
Best
Greg

"cybercat" > ha scritto nel messaggio
om...
>
> "Giusi" > wrote in message
>> In Umbria we rarely use ragù, but a light tomato sauce, which may or may
>> not contain herbs or spices other than salt and pepper. The goal in
>> Tuscany and Umbria is the lightest, thinnest lasagna and it resembles the
>> one dish meal lasagne not at all.
> I really love hearing about real Italian recipes (from every region, yes,
> I know how different the foods are in every region of Italy) and how they
> differ from what Americans *think* is Italian food. I don't think I saw a
> heavy red tomato sauce the entire time I was in Tuscany.

And you probably had many pastas with no tomato at all. Umbrian cookery
doesn't differ that much from Tuscan, except we eat slightly fewer beans,
slightly more pork and a lot more truffles.