23 Feb ARTICHOKE AND BUCKWHEAT LASAGNA – SPOT PRAWNS RAGOUT
Weekend Special: February 24 – 26, 2017
InspirationThe history of lasagna begins at Roman times when Apicio wrote of a plate made of thin layers of pasta mixed with “higgledy-piggledy” slices of meat . As time went by and the culinary game spread all over Italy, Cecco Angiolieri of Tuscany in late 1200 wrote : “ Chi de l’altrui farina fa lasagne , il su castello non ha ne’ muro ne’ fosso “ , meaning that everybody will be happy to join him for dinner.
In modern, recent times the culinary game is becoming tight between Bologna and Napoli with differences only in the base of the meat sauce or the tomatoe sauce . Luisa Silvia has her own style and this weekend will prepare a special lasagna with a spot prawns ragout to accompany a fantastic pasta made of buckwheat flour, semolina, artichokes and scented with orange zest.
Buckwheat flour mixed with semolina, eggs and finely chopped artichoke hearts will be used to make the layers of pasta . Beshamel enriched with Parmigiano Reggiano and crustacean reduction accompanies the spot prawn ragout scented with shallots, celery, carrots, grape tomatoes, cognac and orange zest.