{"id":25026,"date":"2023-02-20T04:57:11","date_gmt":"2023-02-20T03:57:11","guid":{"rendered":"https:\/\/movery.it\/lasagna-origini-e-ricetta\/"},"modified":"2024-07-26T16:31:17","modified_gmt":"2024-07-26T15:31:17","slug":"lasagna-origini-e-ricetta","status":"publish","type":"post","link":"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/","title":{"rendered":"Origins of lasagna and the traditional Neapolitan recipe"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_68_1 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#La_lasagna_bolognese\" title=\"Lasagna Bolognese\">Lasagna Bolognese<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#La_ricetta_napoletana\" title=\"The Neapolitan recipe\">The Neapolitan recipe<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#Ingredienti\" title=\"Ingredients\">Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#Procedimento\" title=\"Proceedings\">Proceedings<\/a><ul class='ez-toc-list-level-5' ><li class='ez-toc-heading-level-5'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#Preparazione_delle_polpettine\" title=\"Preparation of patties\">Preparation of patties<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-5'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#Variante_con_uovo_sodo\" title=\"Variant with hard-boiled egg\">Variant with hard-boiled egg<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-5'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/movery.it\/en\/lasagna-origini-e-ricetta\/#Gli_strati\" title=\"The layers\">The layers<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p data-pm-slice=\"0 0 []\">The <strong>lasagna <\/strong>is not just a dish: it reminds us of home and its scents, takes us back to places we love, to family Sundays, to laughter and<strong> holidays<\/strong> Shared with the people we love.<\/p>\n<p>The origins of lasagna actually go way back to the <strong>Romans<\/strong>, when the current delicacy was just a meat pie and sheets of <strong>wheat flour<\/strong> and <strong>water<\/strong>, and it is the same \"lagana\" that the poet spoke of. <strong>Horace<\/strong> In the first century BC.<\/p>\n<p>There are several references to lasagna in the <strong>Middle Ages<\/strong>, for example in the works of writers such as <strong>Jacopone of Todi<\/strong>, according to which often \"granel di pepe wins lasagna by virtue,\" or the Tuscan <strong>Cecco Angiolieri,<\/strong> \"Chi de l'altrui farina fa lasagne, il su' castello non ha ne muro ne fosso\"; peculiar, however, is the 1284 description in the chronicles of <strong>friar Salimbene of Parma<\/strong>\u00a0Which, in reference to another <strong>monk<\/strong>, said \"I never saw anyone who binged so willingly on lasagna with cheese as he did\": this suggests that in its simplest version lasagna was nothing more than a pile of strips of flour and water, probably cooked in broth and then topped with <strong>cheese<\/strong>.<\/p>\n<p>Already in the cookbooks of the <strong>angioin court <\/strong>the dish began to become more complex, and new seasonings such as the <strong>eggs<\/strong>, or in other cases actual compositions were created with the <strong>meat<\/strong>.<\/p>\n<p>It is during the <strong>Renaissance<\/strong> that lasagna is vaguely beginning to take on modern culinary guises, particularly in<strong> Emilia Romagna<\/strong>, with the birth of the <strong>egg pasta<\/strong>. The introduction of the egg was essential to give the dough that \"stiffer\" texture, typical of puff pastry.<\/p>\n<p>This is evidenced by an 1863 cookbook by <strong>Francis Zambrini<\/strong>, where we talk about alternating layers of pasta and cheese, to which meat was then added over time according to ancient Roman custom, including boiled <strong>ducks<\/strong> and <strong>capons<\/strong>. In fact, it was from the second half of the eighteenth century that the stuffing was added to the <strong>ham<\/strong>, gravy and a <strong>sauce<\/strong> obtained from the liquid of browning and subsequent stewing of meat and vegetables in broth.<\/p>\n<p>From this variant come the famous <strong>vincisgrassi marchigiani<\/strong>, a typical dish of the region and very similar to lasagna, from which it differs mainly in its more spicy flavor, shredded rather than ground meat, and the <strong>b\u00e9chamel <\/strong>more compact and firm.<\/p>\n<p>The recipe, however, could not yet be said to be complete without a primary ingredient today: the <strong>tomato<\/strong>! And this is where the <strong>Neapolitan cuisine<\/strong>. It is no coincidence that it is the Campania tradition that takes ownership of this dish, let's see why together.<\/p>\n<p>\u00a0In 1634\u00a0<strong>John Baptist Crisci<\/strong> public at <strong>Naples <\/strong>the book \"La lucerna de corteggiani,\" which describes the \"lasagna of stewed nuns, mozzarella and cacio cheese\": it is the first written account of the sheets of pasta stuffed with a stringy dairy product, then passed first to the <strong>oven<\/strong>. The dish quickly began to spread among Neapolitan homes, and was enjoyed by every social class, so much so that the <strong>King Ferdinand II\u00a0<\/strong>was also called \"<strong>Lasagna king<\/strong>\".<\/p>\n<p>So the origins of lasagna are Emilian or Neapolitan? Let's say we cannot attribute a specific location to it; what is certain, however, is that Naples made an important contribution to the evolution and spread of this dish, especially after the<strong>Unification of Italy<\/strong>.<\/p>\n<p>A<strong> Carnival<\/strong> lasagna is the queen of the Neapolitan table. It has already been talked about <strong>Ippolito Cavalcanti<\/strong> in his <strong>cookbook<\/strong> at <strong>Neapolitan dialect<\/strong> in 1837, where he described the abundance of toppings of the typical stuffing: small <strong>meatballs<\/strong>, slices of <strong>mozzarella<\/strong> o <strong>provolone<\/strong>, grated cheese mixed with <strong>sugar <\/strong>and <strong>cinnamon<\/strong>. An explosion of flavors!<\/p>\n<h3><span class=\"ez-toc-section\" id=\"La_lasagna_bolognese\"><\/span>Lasagna Bolognese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Over the centuries this specialty has conquered all of Italy, in fact each region has introduced its own variation. Very particular is the one<strong> bolognese<\/strong>.<\/p>\n<p>The paradox of this version lies in the fact that it was born about half a century before the appearance of the famous <strong>ragout<\/strong> Bolognese style and in this case the layers of egg pasta are alternated with <strong>spinach <\/strong>boiled, chopped and pan-fried with the meat sauce; or, for a \"lighter\" alternative, with<strong> butter<\/strong>, <strong>onions<\/strong> and <strong>chard<\/strong>. In the twentieth-century recipe, the pastry took on its characteristic green color precisely because spinach was also introduced into the dough, while the filling continued to be the classic one with meat sauce, grated parmesan cheese and b\u00e9chamel sauce.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"La_ricetta_napoletana\"><\/span>The Neapolitan recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Follow the recipe and enjoy the meal! Of course, the composition of the layers, the quantities and the order in which the ingredients are placed will change from family to family according to preference.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Ingredienti\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p><strong>For the filling:<\/strong><\/p>\n<ul>\n<li>200 g egg lasagna;<\/li>\n<li>125 g provolone cheese;<\/li>\n<li>125 g mozzarella cheese;<\/li>\n<li>80 g parmesan cheese;<\/li>\n<li>2 eggs;<\/li>\n<li>salt;<\/li>\n<li>150 ml tomato puree;<\/li>\n<li>400 g cottage cheese.<\/li>\n<\/ul>\n<p><strong>For the sauce:<\/strong><\/p>\n<ul>\n<li>500 ml tomato puree;<\/li>\n<li>400 g pork (minced);<\/li>\n<li>100 ml water;<\/li>\n<li>1 onion;<\/li>\n<li>Half a glass white wine;<\/li>\n<li>extra virgin olive oil;<\/li>\n<li>salt.<\/li>\n<\/ul>\n<p><strong>For the patties:<\/strong><\/p>\n<ul>\n<li>300 g pork (minced);<\/li>\n<li>3 tablespoons parmesan cheese;<\/li>\n<li>1 tablespoon breadcrumbs;<\/li>\n<li>1 egg;<\/li>\n<li>salt;<\/li>\n<li>pepper;<\/li>\n<li>peanut seed oil.<\/li>\n<\/ul>\n<h4><span class=\"ez-toc-section\" id=\"Procedimento\"><\/span>Proceedings<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>Peel the onion, slice it then chop it. Heat 2 tablespoons of extra virgin olive oil to brown the onion. Add the ground pork and brown together with the onion for a few minutes on high heat then deglaze with white wine and let it evaporate.<\/p>\n<p>Add the tomato puree and with a little water recover the remaining tomato to introduce into the pot as well. Add a little salt and stir everything together; at this point let the ragout cook for about 2 hours on medium low heat before turning off.<\/p>\n<h5><span class=\"ez-toc-section\" id=\"Preparazione_delle_polpettine\"><\/span>Preparation of patties<span class=\"ez-toc-section-end\"><\/span><\/h5>\n<p>Place the egg, ground pork, breadcrumbs, grated Parmesan cheese, and a pinch of salt and pepper in a bowl. Mix the ingredients together and, once you have created a firm dough, create small balls with your hands. Heat peanut oil and, once hot, fry the patties for about 8 minutes. Pat them dry on paper towels.<\/p>\n<h5><span class=\"ez-toc-section\" id=\"Variante_con_uovo_sodo\"><\/span>Variant with hard-boiled egg<span class=\"ez-toc-section-end\"><\/span><\/h5>\n<p>In many recipes it is also customary to add hard-boiled egg between the layers, but it is at your own discretion. In case you would like to add it you have to: boil the eggs still whole in a saucepan with initial cold water, then wait 8 minutes before draining them and passing them under running cold water. At this point you can remove the shell and cut and chop the hard-boiled eggs.\u00a0<\/p>\n<h5><span class=\"ez-toc-section\" id=\"Gli_strati\"><\/span>The layers<span class=\"ez-toc-section-end\"><\/span><\/h5>\n<p>Add a little ricotta to the pork ragout and set aside. In the bottom of an ovenproof dish, add two spoonfuls of meat sauce and lay the first sheet of fresh, uncooked lasagna on top. Spread a layer of creamy ricotta and meat sauce to cover the lasagna. Place some fried meatballs on top then sprinkle with crumbled mozzarella (previously dried) and grated provolone cheese. Spread more rag\u00f9 to complete the first layer and cover it with a new sheet of pasta and again the ricotta cream with rag\u00f9 and meatballs.<\/p>\n<p>Lay slices of hard-boiled eggs on top and continue with mozzarella and provolone. Cover with pork ragout and grated Parmesan cheese. Cover with another lasagna and then top with tomato puree.<\/p>\n<p>Add the remaining patties and sprinkle the entire surface with plenty of grated cheese.<\/p>\n<p>All that remains is to bake the whole thing in a preheated ventilated oven at 180\u00b0 for about 35 minutes.<\/p>","protected":false},"excerpt":{"rendered":"<p>Throughout Italy, especially in Naples, lasagna is the queen of the table at Carnival....<\/p>","protected":false},"author":11,"featured_media":25023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","content-type":"","footnotes":""},"categories":[],"tags":[],"locations":[167,208],"class_list":["post-25026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","locations-campania","locations-napoli"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","_links":{"self":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/25026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/comments?post=25026"}],"version-history":[{"count":1,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/25026\/revisions"}],"predecessor-version":[{"id":38143,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/25026\/revisions\/38143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media\/25023"}],"wp:attachment":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media?parent=25026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/categories?post=25026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/tags?post=25026"},{"taxonomy":"locations","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/locations?post=25026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}