Lasagne ( ; Italian: Ã, [la'za? e ] ; singular lasagna ) is a wide flat paste, and probably one of the oldest pastas. Lasagne, or "lasagna", usually refers to a dish made with several layers of lasagna sheets interspersed with sauces and other ingredients, such as meat and cheese.
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The lasagna originated in Italy during the Middle Ages and is traditionally thought to have originated from the city of Naples. The first recorded recipe was set at the beginning of the 14th Century Liber de Coquina ( The Book of Cookery ). It has little resemblance to the traditional lasagna form then, featuring a fermented dough, flattened into thin slices, boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick. Another recipe written in the next century after Liber de Coquina recommends boiling pasta in chicken broth and using it with chicken cheese and fat, or in one case of walnuts, in a recipe adapted for quick Lent.
The traditional lasagna of Naples, lasagne di carnevale, coated with local sausage, small fried meatballs, boiled eggs, ricotta cheese and mozzarella cheese, and a sauce with neapolitan ragÃÆ'¹. Lasagne al forno , plated with ragÃÆ'Â saus sauce and thicker BÃÆ'Â © chamel and matches the most common versions of dishes outside Italy, traditionally associated with Emilia-Romagna. In other areas lasagna can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, various meats (eg, ground beef, pork or chicken), other vegetables (eg, spinach, zucchini, olives, mushrooms), and usually spiced. with wine, garlic, onion, and oregano. In all cases, lasagna is baked with an oven (al forno).
Traditionally, dough paste prepared in Southern Italy uses semolina and water and in the north, where semolina is not available, flour and eggs. Today in Italy, because the only type of wheat that is allowed for commercially sold pasta is durum wheat, commercial lasagna made of semolina (from durum wheat).
The intensive agriculture economy of Emilia-Romagna in the northern region of Italy produces many dairy and meat products, and their similarity in regional cooking - more than the olive oil found in southern Italy. Pasta from Emilia-Romagna and its capital, Bologna, is almost always served with rags, thick sauce made from ingredients such as onions, carrots, pork and finely ground beef, celery, butter and tomatoes.
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Etymology
In Ancient Rome, there was a dish similar to a traditional lasagna called lasana or lasanum (Latin for 'container', 'pot') described in the book De re coquinaria by Marcus Gavius ​​Apicius, but the word could have a more ancient origin. The first theory is that lasagne comes from the Greek ??????? ( laganon ), a slice of doughed paste. Word ?????? ( lagana ) is still used in the Greek meaning unleavened bread baked for Monday Clean.
Another theory is that the word lasagne comes from the Greek ?????? ( lasana ) or ??????? ( lasanon ) which means 'trap', 'stand for pot' or 'chamber pot'. Rome borrowed the word as lasanum , which means 'cooking pot'. The Italians use the word to refer to the plate in which the lasagna is made. Then, the name of the food takes the name of a serving plate.
Another proposed link or reference is a 14th century delicacy as described in the English The Forme of Cury , a cookbook prepared by "head chef King Richard II ", which includes English recipes as well as dishes influenced by Spanish, French, Italian, and Arabic cuisine. This recipe has in common with modern lasagna in both recipes, which feature a layer of material between the paste sheet, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached America in 1492. The earliest discussions about tomatoes in European literature appeared in herbs written in 1544 by Pietro Andrea Mattioli, while the earliest cookbooks were found with tomatoes prescription was published in Naples in 1692, although the author apparently obtained this prescription from Spanish sources.
Like most other types of pasta, the Italian word is a plural, lasagne meaning more than one sheet of lasagna , although in many other languages ​​it is a derivative of a single word "lasagna" popular dishes. Regional use in Italy, when referring to grilled dishes, favored the plural lasagne in the north of the country and the only lasagna in the south. Previous usage has influenced the spelling commonly found in English English, while the use of southern Italy has influenced the spelling often used for dishes in American English.
See also
- Baked ziti
- Casserole
- List of casserole dishes
- Crozets de Savoie - a small square-shaped pasta made in the Savoie region of France
- Chicken ranch King - casserole also known as "Texas Lasagna"
- Lasagna cells - accidental corrosion caused by improper lasagne storage
- Lazanki - a rectangular or rectangular paste made in Poland and Belarus
- List of Italian dishes
- MoussakaÃ, - Mediterranean casserole coated in several recipes
- PastelÃÆ'³nÃ, - Puerto Rican dishes baked and made with plantains
- PastitsioÃ, - Mediterranean dish baked and coated pasta
- TimballoÃ, - Italian casserole
Gallery
References
External links
- Quotes related to Lasagna on Wikiquote
- The dictionary definition of lasagna in Wiktionary
Source of the article : Wikipedia
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