Jele skrev:
> Hej NG
>
> Jeg fik via gruppen for år tilbage en opskrift på lasagne fra
> Mrs Krabappel/Sandra
> Den har jeg mistet - er der nogen som kan hjælpe mig ?
Mon det er den her?
Fra: Mrs Krabappel - se profilen
Dato: Ma. 12 Nov. 2001 17:32
Ikke bedømt endnu
vis valgmuligheder
"Sofie" <f...@mash4077.dk> wrote in message
news:9sehbh$giv$1@sunsite.dk...
> tak for alle fiske lasagne opskrifterne , men men det er med OKSEKØD jeg
> søger....
igen...
http://groups.google.com/groups?q=bolognese+group:dk.kultur.mad2Bdrik...
a&rnum=13&selm=6qmjeq%24mhd%241%40news.uni-c.dk
Og bechamel går jeg ud fra at du har styr på... (uden margarine,
danbo og
fløde for heee)
Gratinerings "topping" er ikke rasp men revet parmesan (Arla er
pludselig
low-fat når de ikke kan sælge sine oste)
Vedlagt en engelsk udgave taget fra nettet (italiensk site, forstås)
Il Censore Autocitante Sandra
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Lasagna alla bolognese
Preparation time: 90'
Ingredients: (Serves 6)
For the pasta: 1 1/2 cups unbleached all - purpose flour - 2 eggs - 1
ounce
puréed boiled spinach - salt - For the besciamella: 6 tablespoons
unsalted
butter - 3/4 cup unbleached all - purpose flour - 1 1/2 cups whole milk
-
For the sauce: 3/4 pound ground veal - 3/4 cup canned plum tomatoes,
chopped - 1 stalk celery, minced - 1 carrot, minced - 1 onion, minced -
3/4
cup chicken broth - 1/2 cup dry white wine - 3 tablespoons extra -
virgin
olive oil - salt and pepper - To complete: 4 tablespoons unsalted
butter - 1
cup freshly grated Parmigiano Reggiano
Make the pasta: Put the flour on a counter; make a well in the center,
add
the eggs, spinach, and salt, and work into the flour to obtain a
smooth,
elastic dough (add a little water or flour if necessary). Wrap in
plastic,
and let rest for 30 minutes. Cut in half. Using a pasta machine, roll
into
thin sheets; cut each into 3" pieces. Bring a large pot of salted water
to a
boil. Add the pasta sheets and cook until al dente; remove with a
slotted
spoon and blot dry on clean kitchen towels. Make the besciamella: Melt
the
butter in a saucepan. Whisk in the flour and cook 3 minutes. Pour in
the
milk, whisking constantly, and bring to a boil; cook 10 minutes,
whisking
often, until thick. Make the sauce: In a skillet, heat the olive oil
and
sauté the minced vegetables until wilted; stir in the veal, and brown;
deglaze with the wine and let evaporate. Add the remaining ingredients
and
simmer for 35 minutes. Preheat the oven to 400°. Butter a rectangular
10" x
7" oven-to-table pan. Layer the pasta with the besciamella and sauce in
the
pan, sprinkling each layer with some Parmigiano. Top off with some
sauce,
sprinkle with Parmigiano and dot with the remaining butter. Bake for 30
minutes and serve hot.