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Lasanha Tenuta Torciano

(do site da vincolaTenuta Torciano)

Molho a Bolonhesa

1/4 xcara de azeite de oliva 1 xcara de cebola picada 1/2 xcara de aipo picado 1/2 xcara de cenoura picada 750g de carne moda sal e pimenta do reino 2 latas de tomates pelados, amassados com a mo 170g de massa de tomate

Em uma panela grande, aquecer o azeite de oliva em fogo mdio.Juntar cebola, aipo e cenoura. Cozinhar at amolecer, mas noescurecer, por 10 minutos. Juntar a carne moda. Com uma colher depau, quebrar as bolotas de carne. Cozinhar por uns 10-15 minutos.Temperar com sal e pimenta. Juntar tomates e massa de tomate.Deixar ferver.

Colocar o fogo o mais baixo possvel e cozinhar por 2 horas, semtampa, mexendo sempre.

Molho Bechamel

8 colheres (sopa) de manteiga sem sal 3/4 xcara de farinha de trigo 3 xcaras de leite 1/2 colher (ch) noz moscada ralada

1/2 colher (ch) sal pimenta do reino

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Colocar a manteiga em panela em fogo baixo. Adicionar a farinha deuma vez, mexer rapidamente com um fouete cozinhar por 2-4minutos, sempre mexendo. Esquentar o leite (no ferver) em outrapanela e colocar todo de uma vez sobre a manteiga, misturando bemcom o fouetpara no encaroar. Colocar a noz moscada, sal e

pimenta do reino. Continuar cozinhando em fogo mdio at elecomear a engrossar. Desligar o fogo.

Cobertura

1 xcara de queijo Pecorino ralado, ou queijo parmesoPr-aquecer o forno.

Montagem da lasanha

Untar um pirex e arrumar as camadas na seguinte ordem:

Molho bolonhesa

Queijo

Massa de lasanha

Molho branco

Molho bolonhesa

Queijo

Massa de lasanha

Molho branco

(repetir at acabar, deixando 1cm da borda do pirex, isso vaiborbulhar!)

Terminar com molho branco, cobrindo com queijo ralado. Pode serpreparada com antecedncia e guardada na geladeira. Antes deassar, esperar que pirex alcance a temperatura ambiente, para eleno estourar.

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Lasagna with Meat Sauce

Ingredients:

Bolognese Sauce:

o 1/4 cup extra virgin olive oilUse the excellent Tuscan extra virginolive oil made from genuine Torciano's olive

o 1 cup chopped oniono 1/2 cup chopped celeryo 1/2 cup chopped carrotso 1-1/2 pounds ground beefo Salt and peppero Two 35-ounce cans peeled tomatoes, crushed by hando 6 ounces tomato pasteo Filling:o 3-Cup Bchamel Sauceo 1 cup grated pecorino Romano, plus some for servingo Noodles:o Fresh Egg Pasta

Preparation Time: around 45 minutes

Cook Time: around 65 minutes

Total Time:: around 110 minutes

If you want to apply and try your hand in the preparation ofhomemade lasagna, we recommends this recipe:

PASTA:

Ingredients:

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o 500 grams flour "00"o 4 / 5 Eggso 2 Teaspoons salt

Pass through a sieve the flour and arrange in the shape of the

volcano, you place the center eggs lightly beaten with the hands. Mixuntil blended.Work on a smooth surface that occasionally dusted with flour. Let thedough rest, to which you gave a ball for 30 minutes in a container ina cool, lightly floured and covered with a layer of transparent film.Spread the dough with the machine or by hand with a rolling pin.Once you spread out the dough to dry for a few minutes beforecutting.

Meat Sauce:

In a large skillet, heat olive oil over medium heat.

Add onion, celery, and carrots. Cook until tender, but not brown,about 10 minutes.

Add the beef. Using a wooden spoon, break up bits of meat and stiroccasionally.

Cook until meat is almost cooked through, 10 to 15 minutes. Seasonwith salt and pepper.

Add tomatoes and tomato paste. Bring to a boil.

Reduce heat to low and simmer for 2 hours, uncovered, stirringoccasionally.

Preheat oven to 375F (180C).

Spray a 13 x 9 x 3-inch baking dish with nonstick cooking spray.

Bchamel Sauce:

Here is the basic white sauce used for layering lasagne, coveringcannelloni, and making casseroles in general. This recipe makesenough for a large (12 to 14 servings) lasagne, and is of mediumconsistency, a factor controlled by adding more or less flour as youwish.

o 8 tbsp. unsalted buttero 3/4 c. quick-mixing flouro 4 c. milko 1/2 tsp. freshly grated nutmego 1/2 tsp. salt

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o Freshly ground pepper to tasteMelt the butter in a heavy saucepan over low heat. Add the flour allat once, and stir rapidly with a wire whisk until blended. When youuse the quick mixing flour that has a granular feeling, lumps never

form. With ordinary flour, lumps are a good possibility.

Heat the milk to scalding (just under a boil, when a skin has formedon the top), and add it all at once to the butter-flour mixture, stirringvigorously with a whisk. Continue cooking over medium heat, stirringconstantly, until the sauce has thickened and is smooth, about theconsistency of a thin pudding. Add the nutmeg, salt, and a few grindsof pepper.

Cool the sauce for about 15 minutes before using. It becomes firmer

as it cools.

Layer by Layer Assembly:

Spread a layer of Bolognese Sauce on the bottom of the dish. Coverwith egg noodles, slightly overlapping.

For the filling, spread a layer of Bchamel Sauce over the noodles andsprinkle with pecorino.

Continue to layer in the following order until you have run out ofnoodles, reserving some of both sauces:

o Bolognese Sauceo Pecorinoo Egg noodleso Bchamel Sauceo Bolognese Sauceo Pecorinoo Egg noodles

Top with remaining Bchamel Sauce and pecorino. Reserve theremaining Bolognese Sauce for serving. Advance prep completed.(The lasagna can be made one day in advance to this step. Cover andrefrigerate overnight. Let lasagna come to room temperature beforebaking.)

Baking:

Cover with foil and bake for 40 to 50 minutes. Remove foil andcontinue to bake for an additional 10 to 15minutes. Remove from the

oven. Let rest 10 to 15 minutes until serving.

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IMPORTANT: Serve with additional Bolognese Sauce and pecorino.