haggis is an interesting partial replacement for the minced beef.
I love Lasagne but I don't know how to make it like the Italians do. Everyone who makes it in the UK (inc in restaurants) makes a sort of layered thing with the consistency of cake - you can slice it.
When I've had it in Italy, it's sort of like a very thick rich creamy soup with meat and pasta layers within. Very different consistency.
Whilst I love the former, I'd be interested in knowing how to make the latter.
Whilst I love the former, I'd be interested in knowing how to make the latter.
Fresh pasta, all cooked a lot quicker than we do, and a mental amount of bechamel, and so butter.
The ragu will be cooked for hours too, and loaded with garlic and red wine.
I'm drooling....
To add, next time you suvverners venture up to the tweed valley, get into forsythes butcher in pebbles and get yer laughing gear round a lasagne pie.
Oh my days.
+1 for haggis lasagne. We sold loads of haggis lasagne pies in our old bakery
I refer all of you to Marcella Hazan's recipe. Takes about 3 hours to make.Tastes amazing. Every. Damn. Time.
Where's your recipe from? I use her "Classic Italian Cookery" (I think that's what it's called) and the ragu simmering stage alone is 3 hours minimum.
And +1 for: Tastes amazing. Every. Damn. Time.
Wifey substitutes spinach/ricotta /marscapone mix for bechamel. Fantastico.
Don't fret - the Italian chef that taught me did the same.Ecky-Thump - Member
OMG! I've been doing it wrong all these years!
I've only ever put the while stuff in on the final layer.
Phew!Don't fret - the Italian chef that taught me did the same
I don't how to break this terrible news.
I..I..I've come in from work to find *deep breath* the wife has made Lasagne it....it has, my god this is awful. It has Co-op Double Glouster on the top.
I''m sorry I've shamed you all but if it helps she is called Louise.
Dark days in the Drac household.
