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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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I love watches and I love to cook. Therefore, I love to put my watches to good use in ze kitchen, too.
The ingredients for tonights dish, a classic Lasagna, are the following:
-Some Lasagna noodle leaves (six to ten for two persons, if possible, get a brand that does not need pre-cooking),
-300 grams of minced meat, preferably mixed beef/pork,
-one bouquet of "Suppengrün" (is "greens for a bouillon base" the right translation?), consisting of carrots, leek, celery and parsley,
-one can of tomato puree,
-some double or triple concentrated tomato puree,
-250ml red wine,
-flour,
-milk,
-some oregano,
-two small onions, one garlic clove, one bouillon cube or -extract, olive oil and butter (not pictured).
WARNING: This post contains a link to a bleeding thumb. If you are offended by blood, do not click the link.
So, let's cook.
The following cooking happened in real time. To give you an impression of the preparation and cooking times, I put my 103 St Sa in the pictures On the other hand, you should get an impression of the ways and times of preparing this legendary dish better than a mere description. Please let me know what you think of it.
Special utensils needed:
A grater and a potato peeler.
Cooking started short to 6pm local time:
First, wash the greens. If the greens come with leek, save it for another dish. Only the carrots, the parsley and the celery root slice are needed for the lasagna.
Remove the outer shell of the celery root and use the peeler to shave off the dry spots from the slice to get a clean and white piece:
Next, peel the carrots. This is easy if you hold them like this:
The bouquet of greens contained a whole lot of parsley. I used only half of it and put the other half in a glass of water to save it for tomorrows dish:
Next, chop off the stems of the parsley, then roll it up like you would roll a cigar, and cut it up loosely:
Now grate the celery root slice and the carrots on the fine side of the grater:
*OUCH* (not safe for the blood intolerant!):
http://i73.photobucket.com/albums/i216/OnkelC/Lasagna/smallCIMG1840.jpg
PRO TIP:
Band-aids with food motives lighten up the mood and soothen the pain:lol
Italiaaa, Italiaaaaa!:
(Note to the Italian readers: I know that the colors of your flag are mirrored in this picture, but it was more practical for me, so no offense and no hard feelings, please.)
Get a large pot and pour some olive oil in it. Heat it up with flame set to max:
While the pot heats up, cube one onion:
The oil should be hot by now. Add the minced meat. While constantly stirring, add the onions, stir for a few minutes, then add the grated carrots and celery and let it roast a bit:
In the meantime, cube one garlic clove and add it to the meat:
Stir it in until you can smell the garlic. Add the wine, the tomato puree, dried bouillon and finally the parsley:
let it cook on low flame for a few minutes, then remove the pot from the flame. Put a small pot on the flame and prepare a Bechamel sauce with butter, flour, milk, salt and nutmeg (check bovos Maccaroni and cheese recipe for a detailed how-to):
Clean up your workplace and place the ingredients around the casserole you will prepare the lasagna in:
If you, like me, use lasagna leaves that don't need pre-cooking, you should start with a layer of meat/tomato sauce so the pasta can soak. cover it with the pasta leaves:
Add a layer of Bechamel sauce next, followed by a layer of pasta, meat sauce and so on. The upper layer should be Bechamel sauce:
When finished with this, grate some cheese:
Spread the cheese over the lasagna and put it in the oven at around 190 degrees celsius:
Finish Line:
When the top of the lasagna is golden brown and the sides are bubbling, serve it!
DONE!
Cut it in squares and serve hot (watch your gums, very hot stuff!):
Guten Appetit from Bonn.
Comments, critics and contributions are heartily encouraged.