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/ck/ - Food & Cooking

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14952793 No.14952793 [Reply] [Original]

why is lasagna so polarizing? everyone loves it but no two people can agree on how to make it. this occurs much more frequently than with other dishes.

>ricotta vs no ricotta
>dry or fresh noodles
>add or omit italian sausage
>egg or no egg

what's your recipe?

>> No.14952805 [DELETED] 

>>14952793
I make it with cheddar, puff pastry and tomato sauce. Nice golden crust. When I was a little girl my DAD hit me with a belt. Apologise for poor English.

>> No.14952811
File: 17 KB, 480x426, 1603326263872.jpg [View same] [iqdb] [saucenao] [google]
14952811

>not a corner piece

>> No.14952818

>>14952805
3/10 bait

>>14952811
the edges burn and it ruins the flavor
/centerchads/ rise up

>> No.14952839

>>14952793
I've literally never had lasagne with bechamel

>> No.14952857

>>14952793
>ricotta vs no ricotta
fine either way, i do bechamel, mom does ricotta, both taste good
>dry or fresh noodles
fresh is always ideal but dry should never be a dealbreaker
>add or omit italian sausage
either? depends on how you want it
>egg or no egg
never heard of egg in lasagna. just use add tomato paste to the sauce if you need stuff to stick together better

>> No.14952858 [DELETED] 

>>14952839
Have you ever tried experimenting with another man? You know, sexually?

>> No.14952880

>>14952858
not another man, but a man's penis, yes

>> No.14953398

>>14952793
>but no two people can agree on how to make it
not true. a manager of mine brought some in one night to work. It was very good and he gave me his recipe. I've since made it for others and they have made it for others and we all agree It's very tasty
and I'll even share
MEAT SAUCE
1# ground beef
1# hot or italian sausage
a big jar of your favorite pasta sauce
16 oz. can of italian seasoned diced tomatoes
4 crushed garlic cloves
and a little oil to start the garlic cooking
CHEESE MIX
1# ricotta
1# shredded mozzarella
8oz. shredded parm
2 eggs
italian seasoning
mix thoroughly

>> No.14953418

>>14952793
I've never had bad lasagna
Honestly seems hard to fuck up too much

>> No.14953422

>>14953418
even the cheap frozen lasagna with poor ingredients is tasty lasagna

>> No.14953868

>>14952793
Lasagna has a pretty much standard recipe everywhere except America. Layers of bolognese, bechamel and lasagne sheets. The only place where this is contentious is America, simply because they have a tendency to "Americanise" their dishes, for better or worse.

>> No.14953885

I prefer bechamel to ricotta, fresh noodles are good but dry is fine, I prefer that the bolognese has a mix of beef and sausage, and no egg. Depending on how rich I want it, I may turn the bechamel into a cheese sauce, and I do like some parmesan.

>> No.14953889

>>14953868
how do you become a great chef in italy if your not allowed to inovate

>> No.14953902

>>14953889
You know how all the poor fatasses on this board disdain any kind of fancy food or tasting menu but will defend to the death mammy's hotdish or chili mac? It's kinda like that. There's plenty of room for innovation, you just don't do it in some rural backwater.

>> No.14953911
File: 71 KB, 1200x801, lasagna-ricetta-napoletana.jpg [View same] [iqdb] [saucenao] [google]
14953911

>>14953868
>Lasagna has a pretty much standard recipe everywhere
Wrong, even italy has various versions of the dish, the one you described is the bolognese version, but there's also the genoese version with pesto instead of ragu and the neapolitan which is this egg/meatballs/cheese/tomato abomination. Lasagna just refers to flat pasta sheets, you can make them with whatever.

>> No.14953919

>>14953911
Don't ever reply to me again

>> No.14953969

>>14953919
looks like you got SERVED some genoese lasagna

>> No.14954005

>>14952857
You mix the egg with ricotta it makes the ricotta layer rise some and become fluffy

>> No.14954029

>>14952793
Your lasagne should be however you want her to be.

>> No.14954038

>>14952793
>but no two people can agree on how to make
The recipe is pretty standard, if a person choose to make his recipe it's not problem of agreement

>ricotta vs no ricotta
Neapolitan has ricotta, Bolognese no

>dry or fresh noodles
Neapolitan dry, Bolognese fresh

>add or omit italian sausage
Omit

>egg or no egg
Neapolitan has egg, Bolognese no

>what's your recipe?
It depends of my mood

https://youtu.be/H-Ll19h9FFo

>> No.14954039

>>14952793
There is no recipe for lasagna.

Lasagna is a technique, not a dish.

>> No.14954042

>>14953911
There are only 2 version: Neapolitan and Bologna's

>>14953889
By making innovation that actually taste good

>> No.14954051

>>14954042
>making innovation that actually taste good
Bullshit. Italians' idea of what "tastes good" is, "this is how grandma did it and everything else is objectively wrong".

>> No.14954054

>>14954042
>There are only 2 version: Neapolitan and Bologna's
there's also american and genoese
hell I even made a mexican lasagna some years back. It was so good that I put it in my cook book

>> No.14954056

>>14954051
Have you met real Italians from Italy?

>> No.14954064

>>14954056
No, I can't afford a trip there even though the wife's been nagging me about it for years.

>> No.14954069

>>14954056
>real Italians from Italy
As opposed to fake Italians? You're doing it again, dum dum.

>> No.14954073

>>14954069
To be fair, there are lots of "fake" Italians if you consider people born in America who call themselves Italian

>> No.14954083

>>14954069
As opposed to 3rd generation Italo-Americans who say gabagool or mooz.

>> No.14954095

>>14954054
>there's also american and genoese
No.
Lasagna genovese is actually "lasagna genovese" not just "Lasagna", they are 2 different dishes

Saying they are variation of the same recipe is like saying that spaghetti al pesto is a variation of amatriciana

> american
I don't even have to answer you


> hell I even made a mexican lasagna some years back
You can make any variation you want, it doesn't make them the real lasagna.


>>14954051
Did you try to leave your basement ?
Because american idea of "innovation" is adding garlic/bacon/cheddar to a recipe

>> No.14954101

>>14954073
>>14954083
Americans, even Italian-Americans, are far less strict about their arbitrary food rule bullshit than "real" Italians, because they live in a country with actual innovation. When they talk about wanting an Italian dish to be authentic it's just them wanting to hold onto a sense of heritage and cultural identity, not autistically defining themselves by it.

>> No.14954114

>>14954101
>a country with actual innovation.
fast food chains are not culinary innovation, mutt

>> No.14954121

>>14954101
> maintaining traditions is dumb

You poor, poor, brainwashed zog beast.

>> No.14954122

>>14954114
explain the bacon western bacon burger
If that's not innovative, I don't know what is

>> No.14954131
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14954131

>>14954095
>american idea of "innovation" is adding garlic/bacon/cheddar to a recipe
>>14954114
>fast food chains are not culinary innovation
Holy shit. Leave your village once in your life, or at least stop basing your ideas of other cultures on /ck/ fast food posting and the fucking webm thread.

>> No.14954140

>>14954131
> Leave your village once in your life,
I did, what about you?

>> No.14954144

>>14954140
>i did
Walking to the next town over to use the internet cafe doesn't count.

>> No.14954173

>>14952805
This made me laugh so hard

>> No.14954293

>>14954144
I traveled (and lived) in USA, Russia, Brazil, Italy, Malta, Germany, France, because I can work remotely (officially employed in USA).

You didn't answer

>> No.14954299

>>14954293
Did it really take you 45 minutes to google a list of countries you thought would make you sound worldly?

>> No.14954316

>>14954173
no laughing on the new and improved channelfor
try it again I dare you

>> No.14954354
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14954354

>>14953398
>a big jar of your favorite pasta sauce
>>14954039
I suspect you too based on that comment.

You are hereby banished to /dw/ - Dishwashing

>> No.14954425

>>14954299
What?
Once I got my master in Computer Engineering in itay, I received an offer from an american company. they pay very well and I can work remotely from whenever I want, so I decided to travel untill I'm tired or find a significant person.
Also you don't have to pay taxes in the country you live if you keep changing state (except from Malta, in which I stayed longer)

Now I'm back to italy

>45 minutes to google a list of countries
Do you really need to Google the countries of my list?
Do I have to make an american education joke?

>> No.14954443

>>14954425
You're an actual retard

>> No.14954782

>>14954443
That's a great argument Timmy.
I'm actually glad I'm this retarded, I have a somewhat privileged life respect to the majority of people.

>> No.14954861

>>14954354
>muh secret Italian lasagna technique layered 10,000 times
Cope, guido

>> No.14954871

>>14954861
It's not secret retard. You have to be capable of reading and I know it can be a challenge for you, but you can find the recipe pretty easily on the web

>> No.14954886

>>14954871
rip in pepperoni vincenzo

>> No.14954908

>>14952793
I like cottage cheese lasagna

>> No.14954915
File: 56 KB, 500x375, 151d68357f381ced10f3462b6405a7ae.jpg [View same] [iqdb] [saucenao] [google]
14954915

>>14954886
Check you 'beetus, amerimutt

>> No.14954985

>>14952793
I hate lasagna, or I might have just missed out on good lasagna my whole life since never had it after moving out. Tell me if good lasagna has a
>slightly blackened, crispy top lasagna sheet
>is lying in a pool of grease

>> No.14955004

>>14954985
All the lasagne sheets should be soft, I think that's one of the reasons a cheese sauce is better than using just cheese as a topping, the liquid protects it and keeps it all juicy. And definitely no grease, I don't know how that would happen.

>> No.14955018

>>14955004
Alright. Guess I'll try some later

>> No.14955037

>>14954985
>I hate lasagna
It's really implausible you don't like a pasta sheet with ground beef, and bechamel

You probably had shit lasagna

>> No.14955045

>>14955037
I figured I did, growing up I never really had good pizza either and sort of "tolerated" it until I had some good shit in a pizzeria

>> No.14955061

>>14954095
"American" is a pretty valid descriptor of what can pass for lasagna in american flyover kitchens.
I mean I ain't no purist, but there's some "unique" variants there 9and I ain't saying that as praise), with the commonality being that only an american would think of making the stuff

>> No.14955414

What fucking lasagne has noodles in it

>> No.14955461

>>14952811
Dried crispy pasta ruins the lasagna.
If it can't be cut easily without disturbing the structure, then the pasta is poorly cooked.

>> No.14955490

Egg? EGG?!! What absolute cuntfuckery is this? And you can fuck right off with ricotta as well.

>> No.14955509
File: 13 KB, 338x222, e17c290e069034145dced47d64f454ad.jpg [View same] [iqdb] [saucenao] [google]
14955509

I make it in ramekins. Cute and maximum edge. Unfortunately takes more time cutting the pasta plates. Last time I got a Knorr mix and they told me to add chopped tomatoes, big fucking mistake.

>>14953911
That's bolognese viennetta

>> No.14955510

>>14955490
ricotta>>>bechemel

>> No.14956091

>>14955414
t. retarde

>> No.14956136

>>14955510
I'm pretty sure that is a boomer that only uses mozzarella

>> No.14956197

lasagna is overrated as fuxk

>> No.14956434

>>14954005
oh thats what I do in calzones. abaolutely based with some oregano and black pepper

>> No.14956476

>>14952793
>Ricotta

Cottage cheese is better

>> No.14957098

>>14952793
>>ricotta vs no ricotta
Yes if no bechamel, no if bechamel

>>dry or fresh noodles
Either/or.

>>add or omit italian sausage
Of course. What kind of lasagna doesn't have sausage in it?

>>egg or no egg
Wat.

>> No.14957424

>>14956091
t. Dumbass American

Lasagne sheets are pasta. Not noodles, you dumb fucking mutt