With great trepidation, as it seems to be a rather contentious subject, I’m entering the Tattle lasagna zone!
In a nutshell, there is no one recipe for the definitive lasagna. Different regions in Italy use different components, while in the USA the “construction” of lasagna is driven by Italian-American cookery. A style that has evolved and been absorbed into everyday life in home kitchens throughout the States.
Two different regional types of lasagna.
Quite, quite, different in looks and in the making, but both are lasagna! And there are many variations - not just by region, but sometimes family to family.
https://www.accademiaitalianadellac...sters-updated-recipe-true-ragù-alla-bolognese
www.italymagazine.com
As can be seen from the above, Bolognese “sauce” is taken very seriously in Bologna. Just for the hell of it, this is the “protected” recipe for ragu alla bolognese.
Personally, my preference lies in Bologna, rather than Naples.
In the Lalande kitchen, Marie’s lasagna was much too wet - even letting it stand before cutting into it wouldn’t have helped much. Philip’s attempt was, at best, odd. The point, though, is they are both European and are much more likely to be following (or not!) a recipe for Italian-Italian lasagna al forno that doesn’t conform to what those who use Italian-American cookery see as a benchmark.
This is absolutely not intended as a dig at Italian-American food and its development in the States. Far from it. It’s more a recognition of the differences between Italian-Italian and Italian-American. Some much-loved dishes in America simply don’t exist in Italy - suggest chicken Alfredo to someone in Italy and they’d scratch their head. (I have to say that sometimes I have found the differences mystifying - marina sauce stumped me for ages, because I couldn’t understand why seafood didn’t enter the equation. An American pal put me right on that…accompanied by howls of laughter.)
I should probably have put this under a spoiler. Never mind!
In a nutshell, there is no one recipe for the definitive lasagna. Different regions in Italy use different components, while in the USA the “construction” of lasagna is driven by Italian-American cookery. A style that has evolved and been absorbed into everyday life in home kitchens throughout the States.
Two different regional types of lasagna.
Quite, quite, different in looks and in the making, but both are lasagna! And there are many variations - not just by region, but sometimes family to family.
https://www.accademiaitalianadellac...sters-updated-recipe-true-ragù-alla-bolognese
A Short History of Lasagna
Lasagna was quite different centuries ago from how it is today...
As can be seen from the above, Bolognese “sauce” is taken very seriously in Bologna. Just for the hell of it, this is the “protected” recipe for ragu alla bolognese.
Personally, my preference lies in Bologna, rather than Naples.
In the Lalande kitchen, Marie’s lasagna was much too wet - even letting it stand before cutting into it wouldn’t have helped much. Philip’s attempt was, at best, odd. The point, though, is they are both European and are much more likely to be following (or not!) a recipe for Italian-Italian lasagna al forno that doesn’t conform to what those who use Italian-American cookery see as a benchmark.
This is absolutely not intended as a dig at Italian-American food and its development in the States. Far from it. It’s more a recognition of the differences between Italian-Italian and Italian-American. Some much-loved dishes in America simply don’t exist in Italy - suggest chicken Alfredo to someone in Italy and they’d scratch their head. (I have to say that sometimes I have found the differences mystifying - marina sauce stumped me for ages, because I couldn’t understand why seafood didn’t enter the equation. An American pal put me right on that…accompanied by howls of laughter.)
I should probably have put this under a spoiler. Never mind!
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