Articolo disponibile anche in: Italian
“Pastalforno: is Tuscan lasagna, a real excellence of homemade Italian cooking. It is often mom’s or grandma’s special dish, considering the variations that personalize it.
Francesco Sorelli, in his book, “La Toscana di Ruffino” (here on Amazon), talks about lasagna as a party dish, one that embodies the Sunday meal.
It is a first course, made in the oven, with a base of fresh homemade “egg” pasta, layered with meat sauce (each person has their own version), and bechamel.
The top gets a generous sprinkling of grated parmesan. For a perfect bechamel sauce, melt butter in the pan, add flour and slowly add milk, salt and a drop of sugar.
Mix until the sauce is thickened to the right texture. The lasagna is then baked in the oven until browned and bubbly.
Francesco Sorelli – Il Bisarno Oltre la Sieve – Foto di Sandra Pilacchi
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