14th Century LasagneFrom deliathecrone 8 years ago
- For the dough: shopping list
- 3 cups flour shopping list
- 1 cup tepid water shopping list
- 1 1/2 tsp salt shopping list
- 1 1/2 tsp active dry yeast or 3/4 ounce fresh baker's yeast shopping list
- 2/3 cup freshly grated parmesan cheese shopping list
- Freshly ground black pepper shopping list
- For the spice mixture: shopping list
- 1/2 tsp ground cardamom shopping list
- 1/2 tsp freshly grated nutmeg shopping list
- 1/8 tsp freshly ground black pepper shopping list
- 1/8 tsp ground cinnamon shopping list
How to make it
- Dissolve the yeast in a little of the water. Leave to proof for 10 minutes, then mix into the flour. Dissolve the salt in the remaining water and add to the flour mixture to form a dough that is not too stiff. Knead for about 10 minutes as you would a bread or pizza dough. The dough should be smooth and elastic; it should reveal many tiny holes when you cut it with a knife.
- Cover the dough with a towel and leave to rise in a warm place for about an hour.
- Grate the cheese and prepare the spice mixture; set aside. Toward the end of the rising time, bring a large pot of well-salted water to the boil; add a few drops of oil to prevent the lasagne from sticking to one another.
- Preheat a baking or gratin dish in the oven or by filling it with boiling water (being sure to dry it thoroughly before using).
- Punch down the dough, knead it back into a ball, and roll it out to an even thickness of about 1/16 inch (1.5 mm). This dough has a tendency to stick, so flour your work surface well. Unless you have a great deal of space, you will probably have to divide the dough into 2 or more pieces for rolling and cutting. Cut the sheet or sheets of dough into 2 inch (5 cm) squares.
- Cook the lasagne in the rapidly boiling water; stir as you add them to keep them from sticking. They are done when they rise to the surface of the water; this will take a mere 2 or 3 minutes. Taste one to make sure it is cooked; it should not taste of flour and should be elastic but not too soft. Al Dente is perfect.
- Remove the lasagne with a skimmer or slotted spoon; do not drain them completely dry. Place a layer of lasagne in the preheated baking dish, sprinkle it generously with good Parmesan, a good pinch of spices and 2 or 3 grinds of black pepper. Repeat until you have run out of lasagne.
- Finally, top with plenty of Parmesan and sprinkle with spices and pepper.
- Serve immediately in heated soup plates.
The Cookdeliathecrone Johnston, SC
The Rating2 people
All recipes change through the years. Some may be improved upon and other are best left alone. Then there are others that work both ways. I love this recipe. I once made what I called at the time, poor mans pasta. I know that this recipe works.
moretilgidh in Blackshear loved it