Recipe

14th Century Lasagne Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 9 months ago The ORIGINAL version of Lasagne, NOTHING like what we make now, but interesting anyway, and tasty! Prep:120m Cook:4m Servings:6	Deliathecro
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Ingredients

For the dough:

3 cups flour

1 cup tepid water

1 1/2 tsp salt

1 1/2 tsp active dry yeast or 3/4 ounce fresh baker's yeast

2/3 cup freshly grated Parmesan cheese

Freshly ground black pepper

For the spice mixture:

1/2 tsp ground cardamom

1/2 tsp freshly grated nutmeg

1/8 tsp freshly ground black pepper

1/8 tsp ground cinnamon

Directions

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.

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Comments

cookinggood 1 year, 9 months ago said:
You are right, it sure sounds interesting. I may just have to try it!

httpmom 1 year, 8 months ago said:
Wow! This is most unusual. It must be from a very old cook book. As a type of bread it peaks my curiosity. Thanks for sharing!

httpmom 1 year, 8 months ago said:
Hi deliathecrone,
Yes I thought the 14th Century Lasagne was a type of bread that you boil (like bagels) because of the yeast involved. I took a course at California Culinary Academy in SF on pasta and no one ever mentioned yeast....but we didn't cover the history of pasta.

leonora5 1 year, 6 months ago said:
How interesting!

tilgidh 1 year, 4 months ago said:
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.

Thank you much for this wonderful post.

I will make it and share it with family and freinds.

blonde 10 months, 3 weeks ago said:
Sounds very interesting. must try!

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