Lasagna
Serves 1
Directions
- 1Let your tomatoes rot in the sun for four days.
- 2Let your tomatoes rot in the sun for four days.
- 3Let your tomatoes rot in the sun for four days.
- 4Peel some carrots, chop up some celery and don’t make small pieces.
- 5Peel some carrots, chop up some celery and don’t make small pieces.
- 6Peel some carrots, chop up some celery and don’t make small pieces.
- 7Chop some onions and make sure you don’t waste anything.
- 8Chop some onions and make sure you don’t waste anything.
- 9Chop some onions and make sure you don’t waste anything.
- 10Start by sweating your carrots because they’re harder then put onions and celery.
- 11Start by sweating your carrots because they’re harder then put onions and celery.
- 12Start by sweating your carrots because they’re harder then put onions and celery.
- 13Sweat the vegetables for 5 minutes then add your tomatoes.
- 14Sweat the vegetables for 5 minutes then add your tomatoes.
- 15Sweat the vegetables for 5 minutes then add your tomatoes.
- 16Add some water but not too much because tomatoes are 99% water.
- 17Add some water but not too much because tomatoes are 99% water.
- 18Add some water but not too much because tomatoes are 99% water.
- 19After 30 minutes of cooking, pop the tomatoes so the juices get out.
- 20After 30 minutes of cooking, pop the tomatoes so the juices get out.
- 21After 30 minutes of cooking, pop the tomatoes so the juices get out.
- 22Let all the water evaporate on low heat.
- 23Let all the water evaporate on low heat.
- 24Let all the water evaporate on low heat.
- 25Grab your cheek, brisket, and tail and chop up your pieces.
- 26Grab your cheek, brisket, and tail and chop up your pieces.
- 27Grab your cheek, brisket, and tail and chop up your pieces.
- 28Brown in duck fat. Fill the whole surface.
- 29Brown in duck fat. Fill the whole surface.
- 30Brown in duck fat. Fill the whole surface.
- 31Flip everything around and repeat until all faces are brown.
- 32Flip everything around and repeat until all faces are brown.
- 33Flip everything around and repeat until all faces are brown.
- 34Take out all the brown bits at the bottom and deglaze it with some red wine.
- 35Take out all the brown bits at the bottom and deglaze it with some red wine.
- 36Take out all the brown bits at the bottom and deglaze it with some red wine.
- 37Add your dehydrated tomato sauce.
- 38Add your dehydrated tomato sauce.
- 39Add your dehydrated tomato sauce.
- 40Add one cup of water so that everything is nicely submerged.
- 41Add one cup of water so that everything is nicely submerged.
- 42Add one cup of water so that everything is nicely submerged.
- 43Cook for as long as you want on low heat with a lead, at least three hours.
- 44Cook for as long as you want on low heat with a lead, at least three hours.
- 45Cook for as long as you want on low heat with a lead, at least three hours.
- 46Lay some ragu at the bottom of a lasagna dish, then you put your first layer of lasagna sheets, which you hydrate.
- 47Lay some ragu at the bottom of a lasagna dish, then you put your first layer of lasagna sheets, which you hydrate.
- 48Lay some ragu at the bottom of a lasagna dish, then you put your first layer of lasagna sheets, which you hydrate.
- 49Hydrating all your sheets on the side will help you cook it much faster.
- 50Hydrating all your sheets on the side will help you cook it much faster.
- 51Hydrating all your sheets on the side will help you cook it much faster.
- 52Then for sauce bechamel, you will melt approximately one egg of butter.
- 53Then for sauce bechamel, you will melt approximately one egg of butter.
- 54Then for sauce bechamel, you will melt approximately one egg of butter.
- 55Add the same amount of flour. You will mix it up and cook it without browning it.
- 56Add the same amount of flour. You will mix it up and cook it without browning it.
- 57Add the same amount of flour. You will mix it up and cook it without browning it.
- 58Incorporate some cold milk, mix it up, so it's homogenous.
- 59Incorporate some cold milk, mix it up, so it's homogenous.
- 60Incorporate some cold milk, mix it up, so it's homogenous.
- 61Notice that the hotter you get, the thicker it gets, bring it to a boil and it’s finished
- 62Notice that the hotter you get, the thicker it gets, bring it to a boil and it’s finished
- 63Notice that the hotter you get, the thicker it gets, bring it to a boil and it’s finished
- 64Sauce the lasagna and put some sheets. Repeat.
- 65Sauce the lasagna and put some sheets. Repeat.
- 66Sauce the lasagna and put some sheets. Repeat.
- 67Put some hand grated parmigiano reggiano.
- 68Put some hand grated parmigiano reggiano.
- 69Put some hand grated parmigiano reggiano.
- 70Put it in the oven sideways on 170 degrees for 30 minutes, and then serve it up.
- 71Put it in the oven sideways on 170 degrees for 30 minutes, and then serve it up.
- 72Put it in the oven sideways on 170 degrees for 30 minutes, and then serve it up.
Ingredients
- extra tomatoes
- extra tomatoes
- extra tomatoes
- some carrots
- some carrots
- some carrots
- some celery
- some celery
- some celery
- some butter
- some butter
- some butter
- onion
- onion
- onion
- beef cheek
- beef cheek
- beef cheek
- piece brisket
- piece brisket
- piece brisket
- bit of tail
- bit of tail
- bit of tail
- duck fat
- duck fat
- duck fat
- some red wine
- some red wine
- some red wine
- 1 cup water
- 1 cup water
- 1 cup water
- lasagna sheets
- lasagna sheets
- lasagna sheets
- 1 egg butter
- 1 egg butter
- 1 egg butter
- same amount flour
- same amount flour
- same amount flour
- some cold milk
- some cold milk
- some cold milk
- some parmigiano reggiano
- some parmigiano reggiano
- some parmigiano reggiano
Equipment
knifecutting boardpotwooden spoonladlewhisklasagna dishoven
Tips
- let the tomatoes rot in the sun for four days
- cook the meat for at least three hours, but preferably 18 hours
- 170 degrees celcius to bake the lasagna in the oven