Just a simple plate of Sicilian lasagna can get your tastebuds happening, the flavours bursting into your mouth, each ingredient just popping up to say `hello.’ Our lasagna is made on the premises, with fresh cooked lasagna sheets, grated egg, sliced on to the layers, with fresh peas, our famous Bolognese sauce cooked for hours in our kitchen, made with love from Carmela, and béchamel sauce folded into the Bolognese sauce, so the flavours come bursting through into your tastebuds. Well do you think that a lasagna can do that! Yes this one does. Carmela places real butter in the tray, to make sure that the sheets don’t stick, and then places fresh Bolognese sauce onto the tray. So many hours of perfection, and all you get to do is just order and eat! great! that makes life simpler for you, and that is why we are here for you!
here is a little history to let you know about where Lasagna came from:
The word lasagna can be refered to a dish made with several layers of lasagna sheets alternated with sauces and various other ingredients.
Lasagna originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created and published in libro di Cucina (the book of cookery), and became a traditional dish. Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with ragu, béchamel, and Parmigiano–Reggiano. In other regions and outside of Italy it is common to find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagna are oven-baked.
Traditionally, pasta dough prepared in southern italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagna are made of semolina (from durum wheat)
Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragu, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.
In Sicily some regions put fresh prosciutto sliced on each layer to give a stronger taste.
this is our lasagna @sorrentotrattoria. See you here!
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