The béchamel (ahem, besciamella), although the simplest of the five “Mother Sauces,” is still a set of ingredients that must be cooked separately, and in a prescribed order. To make it as I dreamed from that day forward I wanted to, everything gets a lot of love and time. Oh sure, it looks like an ordinary broiled mass of cheese, pasta and meaty tomato sauce but it’s so much more. It said something along the lines of “I don’t know whose idea it was to put ricotta in lasagna but… shudder.” And I thought, but wait! What’s supposed to go in lasagna? But there was no answer, so I set out to find one. (Ricotta, I’d argue, is best rich, fresh, and cold on toast.) But I was galloping through a post on an Italian food blog and I stumbled upon a parenthesised side-thought that stopped me dead in my tracks. Sure, I had heard of lasagna but I wasn’t terribly fond of it because I don’t much care for the texture of ricotta once it has baked. To be honest, six years ago I didn’t know what it was. This twenty-layer striation of noodles, ragu, béchamel and cheese, repeated four times and then some took me more than five years to conquer.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |