INGREDIENTS
-pasta sheets
● Bolognese sauce
-parmigiano reggiano
-250g pork mince
-500g beef mince
-250 tomato passata
-2/3 onions
-2/3 carrots
-2/3 celery
-250g white wine
-3l water
● Besciamella sauce
-1l whole milk
-100g butter
-100g flower
-nutmeg and salt
Lasagna, history: the first recipes
The greedy friar’s lasagna was to be mixed with water and flour only, cut into large strips, boiled in broth or water and served dry with grated cheese. This was probably the most common way to consume lasagna, but there was also a more familiar baked version to which a much richer seasoning was reserved.
In the recipe books that date back to the Angevin court, a type filled with “fried or boiled or scrambled eggs and ravioli cut into pieces or whole, grated or cut fat cheese, lard as required” is described, all surrounded by sausages arranged “all” around like a wall ” and topped with pasta figures like that of ” a snake fighting with a dove “. A course of great scenic effect, certainly destined for a court banquet.