{"id":4481,"date":"2020-05-03T11:39:07","date_gmt":"2020-05-03T11:39:07","guid":{"rendered":"https:\/\/www.romeeatfoodexperience.com\/?p=4481"},"modified":"2020-05-12T21:23:29","modified_gmt":"2020-05-12T21:23:29","slug":"lasagna-challenge-the-winner-is","status":"publish","type":"post","link":"https:\/\/www.romeeatfoodexperience.com\/it\/lasagna-challenge-the-winner-is\/","title":{"rendered":"Sfida Lasagna: il vincitore \u00e8?"},"content":{"rendered":"

Ciao amici,<\/span><\/p>\n

questa settimana hai deciso la ricetta per il nostro tradizionale tema italiano <\/span>sfida culinaria<\/b>.\u00a0<\/span><\/p>\n

Come veri abitanti del posto, hai votato il piatto perfetto per stimolare un fantastico pisolino post pranzo, nonch\u00e9 la ricetta migliore di ogni "nonna" che si rispetti:<\/span> Lasagna<\/b>.<\/span><\/p>\n

\"\"<\/p>\n

Un piatto per veri velisti (e astronauti)<\/b><\/h2>\n

Le <\/span>amore per le lasagne<\/b> a Roma \u00e8 molto <\/span>antico<\/b>. Gli antichi romani lo adoravano gi\u00e0 e per cucinarlo seguivano la ricetta dello chef pluristellato del tempo: <\/span>Apicio<\/b>.<\/span><\/p>\n

Nel suo libro di cucina, la ricetta si chiama "lagana" ed \u00e8 stata creata da sottili fogli di pasta ripieni di carne e cotti in forno.\u00a0<\/span><\/p>\n

Se gli ingredienti ti sembrano gli stessi oggi, il risultato \u00e8 stato molto diverso e sicuramente meno adatto per Instagram: \u00e8 stato un casino di pasta e carne sfusi.<\/span><\/p>\n

\"\"<\/p>\n

Durante il Medioevo la lasagna era cos\u00ec diffusa che molti poeti la citavano nelle loro poesie.<\/span><\/p>\n

Ma i veri appassionati erano i <\/span>marinai<\/b>. La Repubblica di Genova, infatti, la serv\u00ec su imbarcazioni gi\u00e0 nel 1100 d.C.\u00a0<\/span><\/p>\n

Ti chiedi come l'hanno cucinato? Le lasagne sono uno dei migliori piatti che puoi riscaldare il giorno successivo. E anche diversi giorni dopo.<\/span><\/p>\n

D'altra parte, \u00e8 uno dei piatti che oggi il <\/span>astronauti<\/b> pu\u00f2 portare con loro nel <\/span>spazio<\/b>. In effetti, l'astronauta Luca Parmitano \u00e8 stato tra i primi a chiedere allo chef dell'Agenzia spaziale europea (ESA) di preparare questa gustosa ricetta in formato "viaggi nello spazio".<\/span><\/p>\n

\"\"<\/p>\n

E il vincitore \u00e8?<\/b><\/h2>\n

Anche questa settimana molti di voi ci hanno inviato\u00a0fotografie<\/b>\u00a0delle tue creazioni; cos\u00ec tanti che speriamo che un giorno ci inviterai a pranzo!<\/p>\n

Dopo un'attenta analisi (tra una forcella e l'altra) abbiamo deciso i tre vincitori:<\/span><\/p>\n

Premio per le migliori lasagne tradizionali: <\/strong>@ bonsy84 (ringraziamenti speciali per i fantastici video!)<\/p>\n

\"\"<\/p>\n

Premio per la migliore lasagna vegetariana: <\/strong>@craveworthybites<\/p>\n

\"\"<\/p>\n

Premio per la migliore lasagna creativa: <\/strong>@ m.flossy_<\/p>\n

\"\"<\/p>\n

Le<\/span> premio<\/b> \u00e8 uno sconto su una qualsiasi delle nostre esperienze con il codice: LASAGNA.\u00a0<\/span><\/p>\n

Puoi usarlo per te stesso o darlo agli amici!<\/span><\/p>\n

Unendoti a noi continuerai a scoprire tutta la storia di ogni ricetta divertendoti insieme!<\/span><\/p>\n

Grazie mille a tutti i partecipanti.<\/span><\/p>\n

Al prossimo sfida della cucina digitale<\/strong>!<\/span><\/p>\n

Ps Se desideri la ricetta che amiamo in Italia, ecco gli ingredienti e la procedura per quattro persone:<\/span><\/p>\n

Ingredienti (per 4 persone):<\/strong><\/p>\n

    \n
  • 1 carota media<\/li>\n
  • 1 cipolla grande<\/li>\n
  • 1 gambo di sedano<\/li>\n
  • 300 gr di carne di manzo, tritata<\/li>\n
  • 200 gr di carne di salsiccia, tritata<\/li>\n
  • 1\/2 bicchiere di vino rosso<\/li>\n
  • olio d'oliva<\/li>\n
  • 400 gr di salsa di pomodoro<\/li>\n
  • 500 ml di latte<\/li>\n
  • 50 gr di burro<\/li>\n
  • 50 gr di farina<\/li>\n
  • 6 fogli di lasagne fresche<\/li>\n
  • 4 cucchiai di parmigiano grattugiato<\/li>\n
  • sale<\/li>\n
  • foglia d'alloro<\/li>\n<\/ul>\n

    Indicazioni<\/strong><\/p>\n

    Rag\u00f9: scaldare 3 cucchiai di olio d'oliva in una grande casseruola a fuoco medio. Aggiungere carota, cipolla e sedano pelati e tritati finemente. Mescolare per circa 15 minuti fino a quando la miscela \u00e8 leggermente colorata.<\/p>\n

    Aggiungi i due tipi di carne, precedentemente tritati e mescola rompendo la carne con il cucchiaio fino a quando il colore \u00e8 ben marrone. Versare il vino e mescolare fino a quando l'alcool \u00e8 evaporato. Aggiungi la salsa di pomodoro, un bicchiere d'acqua, un generoso pizzico di sale e due foglie di alloro.<\/p>\n

    Abbassa il fuoco e cuoci a fuoco basso per almeno 2 ore con il coperchio. Mescolare di tanto in tanto. Se la salsa inizia a seccarsi, aggiungi un po 'd'acqua.<\/p>\n

    Questa salsa pu\u00f2 essere preparata in anticipo e conservata in frigorifero 2-3 giorni. Se vuoi puoi anche raffreddarlo.<\/p>\n

    Besciamella: sciogliere il burro in una padella a fuoco medio. Aggiungi la farina e mescola fino a quando il composto diventa come una crema. Versare nel latte molto caldo e frullare energicamente fino a ottenere una besciamella liscia. Portare a ebollizione la salsa, ridurre la fiamma e cuocere per almeno 10 minuti.<\/p>\n

    Assemblaggio: i fogli di lasagne possono essere utilizzati senza pre-cottura solo se sono freschi. Se hai quelli asciutti, cuocili in acqua bollente secondo le istruzioni della confezione (di solito 4-5 minuti).<\/p>\n

    Distribuire tre cucchiai di rag\u00f9 sul fondo di una pirofila di terracotta (circa 25x35 cm). Seguire con uno strato di fogli di lasagne, aggiungere un terzo del rag\u00f9 e un terzo di besciamella. Ripetere il processo (fogli, rag\u00f9 e besciamella) ancora due volte e ricoprire con parmigiano grattugiato.<\/p>\n

    Preriscalda il forno a 200 \u00b0 C. Cuocere le lasagne per 20 minuti fino a quando non iniziano a rosolarsi sopra. Lasciare il piatto 20 minuti prima di servire.<\/p>\n

    Buon appetito!<\/p>","protected":false},"excerpt":{"rendered":"

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