The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. At first I was a wee bit disappointed, because I was secretly hoping for another smashing birthday cake (like last year's Perfect Party Cake), but this recipe has proven me wrong for feeling this was. Especially the fántástic meat sauce is a keeper!
De boodschappenlijst voor de vleessaus (ragú) is er nogal één: pancetta (of ontbijtspek), diverse groente, kalfsvlees, varkens- vlees, Parmaham, rundsvlees, rode wijn, (verse) bouillon, melk (?) en blikken gepelde tomaten. Bij de keurslager hoop ik uit te vogelen wat 'beef skirt steak, hanging tender' voor stuk vlees is, maar de man geeft tot zijn eigen grote ongenoegen forfait en ik koop als alternatief rundergehakt.
Such an extensive grocery list for the meat sauce. I am unable to translate 'beef skirt steak, hanging tender' and even the butcher doesn't know what kind of meat it is, so I just buy ground beef instead, which works just fine.
I follow the ragú recipe to a tee and this results in a wonderfully smelling kitchen. A quick taste proves that this sauce is just scrumptious!! And that without adding any herbs! Unbelievable! An instant classic.
My darling boyfriend goes about kneading the pasta dough, for which I am thankful. He adds more eggs, because he insists on 1 egg per 100g flower. We both prefer the pasta machine to rolling out the sheets with a rolling pin and this makes the pasta of a more even color green. The béchamel sauce is easy enough, so I can now build my lasagna; in as big a dish as I can find.
The lasagna bakes for about threequarters of an hour. Me and my love meanwhile clean out the ragú pan with our fingers (it is just súch a lovely sauce)! The recipe clearly states that “less is more” and I feel that it is almost forbidden to add extra cheese to the bèchamel, so I don't. But if it were up to me, I wóuld have!