How Dowonammasterbait

Homesickness

is about to close the carnival and for me that rimmarrò in those days here in Zurich (where I am working now to September) is a cause for sadness. Yes, because even Carnival, a holiday that does not in itself excites me, my family is honored .... at the table. The Sunday of Carnival and Mardi Gras is all a concert Lasagna (strictly Neapolitan), meatballs in gravy, waffles, donuts and pudding. Just this morning I thought that for the first time in 27 years of existence I'll lose it all. Some of you are saying, "that will never ..." and he's right, but I think things are just suffocating and habit of a family that you miss the most when you lose. Old story to say that everyone is in the grip of my attack of homesickness, I decided this morning cook the lasagna, I did not because those require a series of Neapolitan ingredients here in Zurich and I would find it difficult to be honest I still do not venture to make the sauce without the supervision of my mother. Then I launched into this experience of lasagne:

Lasagne (maybe)
Serves 10-12 people

For the sauce
Tomato sauce
150 cl mixture of minced meat (pork and beef) 400 gr all
1 large carrot 1 celery


1 white onion 1 cup white wine salt

oil

For the filling
One box of pasta for lasagna egg

flour 50 cl milk 75 gr butter 50 gr

nutmeg

mozzarella salt 200 grams grated parmesan


First I made a Bolognese sauce in the traditional way: in a large pot I put oil (abundant), onion, celery and carrot finely chopped. When everything started to brown I added the chopped meat by mixing a bit '(with a wooden spoon). When the meat has started to brown I poured a bit 'of white wine waiting for blending and making sure that the meat does not stick to the bottom and I repeated the operation until I finished the wine. I then added the tomato sauce, when he took the letters, I have salt, cover and reduce heat. The sauce should cook for at least two hours. From time to time, I checked and I have mixed.
Then I prepared the sauce: I melted the butter in a saucepan and add the flour mixing with the usual wooden spoon, I added the pre-heated milk, salt, nutmeg, and brought to a boil while stirring. At this point I took away from the fire and put it into a bowl.
Finally, I prepared a sauce by boiling a bit 'of salt water and blanched for 2 min the sheets of lasagna. (I always do it out of habit even though they may be used raw). I put them in water to groups of three cross so that does not attack.
I then proceeded to adjust the lasagna. In a baking dish for 12 I put a spoonful of sauce and I stretched. I then did a layer of pasta, I put this sauce yet (trying to take a lot of meat), the mozzarella into pieces, 2-3 tablespoons of sauce and Parmesan, I covered with a layer of pasta and repeat the operation for a 'another time. Finally I covered the dough, then sauce, then parmesan.
I baked for 20 min at 220 °

The result was excellent, though I'll eat lasagna for the next 20 years, what I've done. This gave me does even more flat-spotted in my solitude: the lasagna is a dish that should be done when you have so many people at the table, you can not make a single portion. Patience .... I will comfort eating and thinking of home ...