The biggest mistake inexperienced cooks make is trying to speed up the process of preparing lasagna sauce. Romeo Salvatore, chef of the IL Patio restaurant chain, told socialbites.ca.
“The ingredients for a classic lasagna are large plates of fresh pasta, minced meat-based bolognese sauce, tomato sauce and béchamel sauce. “But the real secret is the properly prepared Bolognese sauce,” he assured.
The chef recommends frying the onion and celery first. Then add the minced meat, then pour in the red wine and let it evaporate. The next ingredient is tomato sauce. If the sauce is sour, you can add some sugar to taste.
“We boil all this on low heat for 2 to 5 hours. All components of bolognese must be saturated with each other. You can add basil or other herbs that will add flavor to bolognese. Lasagna dough needs to be fresh, rolled out and baked immediately; “There is no need to dry the pasta layers,” he explained.
Then the ingredients are placed in the mold in layers – tomato sauce, a layer of dough, Bolognese sauce, béchamel, mozzarella, etc. The mold should be covered with foil and baked at 180 degrees for 30 minutes.
“Every Italian family has its own lasagna secrets. 5 minutes before the end of cooking, my grandmother removed the foil, smeared the top layer with tomato sauce and sprinkled grated Parmesan on top. The result was a crispy cheese crust,” said Romeo Salvatore.
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