My husband is from Naples, so I learned from him some Neapolitan traditions, one of which is the lasagna that is eaten on Shrove Tuesday before Lent . Of course, when I was a child, my grandmother was preparing pancakes for apples or jam before the ashes (later began the "prohibition" of meat, sweets, tasty and good things ...); traditions are now a bit ' lost, it all works, we return late from the office is not always there is time (and strength ...) to keep all the old and good traditions that have always marked the seasons of our lives. Some time ago we prepared the legendary lasagna:
Ingredients:
1 kg of pasta for lasagna durum wheat
500 gr. of minced beef from selected
500 gr.
ricotta 500 gr.
250 grams of mozzarella. of Parmesan cheese
1500 ml of tomato
4 / 5 tablespoons extra virgin olive oil salt and pepper to taste
First we prepared the meatballs (which are essential in Neapolitan lasagna ! ): You make small balls of about half a centimeter and fried in preheated.
Apart from preparing the tomato sauce with a tablespoon of olive oil, salt and pepper and keep it hot. The pulp of Lasagne is seared, then you begin to prepare itself: alternating, starting from the bottom of the pan, a layer of tomato sauce and a layer of pasta, then sauce, polepttine, ricotta, mozzarella and grated cheese and then start again until all of the ingredients.
We, at the end of preparation, we spent last significant of grated cheese (Which will form a very sweet crunchy crust oven ...).
With the oven preheated to 180 °, to cook lasagna for about 30-40 minutes ... and bon appetit!
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