Lasagna
Serves 1
Directions
- 1Let your tomatoes rot in the sun for four days.
- 2Peel some carrots, chop up some celery and don’t make small pieces.
- 3Chop some onions and make sure you don’t waste anything.
- 4Start by sweating your carrots because they’re harder then put onions and celery.
- 5Sweat the vegetables for 5 minutes then add your tomatoes.
- 6Add some water but not too much because tomatoes are 99% water.
- 7After 30 minutes of cooking, pop the tomatoes so the juices get out.
- 8Let all the water evaporate on low heat.
- 9Grab your cheek, brisket, and tail and chop up your pieces.
- 10Brown in duck fat. Fill the whole surface.
- 11Flip everything around and repeat until all faces are brown.
- 12Take out all the brown bits at the bottom and deglaze it with some red wine.
- 13Add your dehydrated tomato sauce.
- 14Add one cup of water so that everything is nicely submerged.
- 15Cook for as long as you want on low heat with a lead, at least three hours.
- 16Lay some ragu at the bottom of a lasagna dish, then you put your first layer of lasagna sheets, which you hydrate.
- 17Hydrating all your sheets on the side will help you cook it much faster.
- 18Then for sauce bechamel, you will melt approximately one egg of butter.
- 19Add the same amount of flour. You will mix it up and cook it without browning it.
- 20Incorporate some cold milk, mix it up, so it's homogenous.
- 21Notice that the hotter you get, the thicker it gets, bring it to a boil and it’s finished
- 22Sauce the lasagna and put some sheets. Repeat.
- 23Put some hand grated parmigiano reggiano.
- 24Put it in the oven sideways on 170 degrees for 30 minutes, and then serve it up.
Ingredients
- extra tomatoes
- some carrots
- some celery
- some butter
- onion
- beef cheek
- piece brisket
- bit of tail
- duck fat
- some red wine
- 1 cup water
- lasagna sheets
- 1 egg butter
- same amount flour
- some cold milk
- 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
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup