Gothamist: Eating In: Via Emilia's Traditional Lasagna

jenblossom

Mon, 29 Nov 2004 21:53:15 -0500

You got my boyfriend and I both craving lasagna, and you inspired me to try my hand at an adaptation: http://www.jenblossom.com/archives/2004_11.php#000433 Mmmmmm, lasagna!

Kevin Walsh

Fri, 26 Nov 2004 01:40:50 -0500

I'm not into an aesthetic or artistic experience when eating. I will not eat raw fish arranged into pictograms for lunch, or, for that matter, raw fish at all. I prefer the Mohegan, with extra bacon, at the Cheyenne. www.forgotten-ny.com

joe

Wed, 24 Nov 2004 11:33:14 -0500

unfortunately, that's why we are the super sized nation that we are. thankfully, satisfaction by many others is not only viewed how much they can eat at once, but the quality of their food.

Kevin Walsh

Wed, 24 Nov 2004 11:08:50 -0500

Yeah, but I get the feeling that if I ever ate one of these designer dishes, I'd have a lot of room left. I measure my gastronomic experience by how satisfied I am after leaving the table... www.forgotten-ny.com

joe

Wed, 24 Nov 2004 08:56:30 -0500

because it looks better than a lot of food plopped onto a small plate.

Kevin Walsh

Wed, 24 Nov 2004 01:08:46 -0500

How come all gourmet dishes presented by famous chefs feature a little bit of food plopped in the center of a very big plate? www.forgotten-ny.com

Mike S

Tue, 23 Nov 2004 16:50:57 -0500

this looks fantastic.

joe

Tue, 23 Nov 2004 15:14:51 -0500

the function of the milk is just to moisten so it purees smoothly. the olive oil just helps bind it. a precise amount here isn't going to effect the results either way, so just a 1 second pour of each is fine.

Xavier Pierson Smythe

Tue, 23 Nov 2004 15:08:49 -0500

What are the amounts of milk and olive oil to use in making the mortadella mousse?

K. Thor Jensen

Tue, 23 Nov 2004 13:42:24 -0500

This looks utterly delicious. To the kitchen!

Lasagne Maniac

Tue, 23 Nov 2004 13:21:52 -0500

BTW, the heavenly white sauce is "besciamella" in Italian, "béchamel" in French. The letter combination of c+h in Italian indicates a "k" sound, like in "bruschetta" (broo-'skay-tah). The recipe looks great!

la depressionada

Tue, 23 Nov 2004 11:31:16 -0500

In my view, Marcella Hazan has the best lasagne recipes. Her son, Giuliano, in his much admired pasta cookbook, offers a seafood version that is sublime. If I have one word of advice regarding this dish: less is more. I make "straw and hay" postcard sized pasta and put a very moderate filling between the layers. Swimming in sauce, oozing with cheese and being overloaded with meat (as is common in so many Italian American versions of the dish) is repugnant.