/ck/ - Food & Cooking

[Anonymous No.4898207]

Am I the only who gets pissed off when people say 'lasagna'?

[Anonymous No.4898213]

I say it "Lez-on-ya".

[Anonymous No.4898217]

i say luh-zohn-yuh

[Anonymous No.4898221]

Why would that piss you off? You from the planet Spaghetti or something?

[Anonymous No.4898218]

>>4898213
Why?

[Anonymous No.4898222]

>>4898217
i fucks wit dis

[Anonymous No.4898224]

Luh-zahn-yuh

[Anonymous No.4898227]

>>4898221
Probaly my autism or something.

[Anonymous No.4898228]

>>4898218
...Because that's how you say it.

[Anonymous No.4898331]

>>4898207
..as opposed to?

[Anonymous No.4898344]

la zan ya

[Anonymous No.4898350]

ka nay a

[Anonymous No.4898570]

laz ag nay

[Anonymous No.4898571]

>>4898344

confirmed for correct

[Anonymous No.4898600]

hm i think ill make lasagna tonight
thanks OP

[Anonymous No.4898610]

>>4898228
No.

[Anonymous No.4898626]

>>4898344

This guy knows what's up

[Anonymous No.4898628]

>>4898207

>Am I the only who gets pissed off when people say 'lasagna'?
You must go full on retard about the way that people pronounce "Béchamel"

This is now a "layered pasta sheet bake" thread.

[Anonymous No.4898633]

From where I come in Italy we sometimes call it "pasticcio" which literally means "mess". Hearing English speakers try to pronounce lasagna is hilarious when we ourselves don't even use the proper name

[Anonymous No.4898955]

Arthur

[Anonymous No.4898966]

>>4898633
I am also from Italy.
I have no idea what part of Italy just calls it "pasticcio." Pasticcio, though meaning 'mixture' or 'mess' in Italian refers to any baked, layered, casserole-like food. Lasagne are a type of pasticcio, but so are patate gratinate (potato au gratin) and parmigiano di melanzane.

Where are you from, exactly?

[Anonymous No.4898977]

I get mad when people pronounce things the right way. - OP

[Anonymous No.4899095]

>>4898633
What's it like having to learn another superior language because your own is useless and shit?

faggot

[Anonymous No.4899114]

>>4898344
I saw it with a 'zon' instead of a 'zan'

[Anonymous No.4899427]

>>4898633
>>4898966
Huh, Greece has a similar dish called pastítsio, using tubular pasta. The Wikipedia entry says:

>Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta.[2] Many Italian versions include a pastry crust, some include béchamel.[3] The word pasticcio comes from pasta and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a pastiche.[4]

[Ruby !!iPJbBu5S79g No.4899440]

Luh zon yuh

That's how it's supposed to be said.

Why would you be pissed off at people for using the correct word for the food?

[Anonymous No.4899470]

>>4899440
>Why would you be pissed off at people for using the correct word for the food?

Because Autism.

[Anonymous No.4899478]

>>4899427
Did they cut that with a laser? How it is so perfect?

[Anonymous No.4899477]

>>4899427
Yeah. As I said: any sort of layered casserole is a pasticcio. If it's just a casserole of a mixed bunch of stuff (rather than layered), it's a timballo. Quiche in Italy is called 'timballo di uova' and is just slightly more involved: still-hot scrambled eggs are beaten in a bowl with raw, but room-temp, eggs, poured into a pastry crust (or not) and baked until browned outside and set through.
In Naples, timballi are referred to as 'sartù' or 'gattò,' depending on the ingredients such as 'sartù di riso' (rise timballo) or gattò di patate (potato timballo).
Timballi and pasticci may or may not have a crust or pastry. Some do. Some don't.

[Anonymous No.4899500]

>>4899478?

[Anonymous No.4899518]

How about you fucks go on vocaroo and show how you say it

[Anonymous No.4899532]

I'll just go call it la-zag-na now.

[Anonymous No.4899562]

I PRONOUNCE IT LASAGNA

LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA LASAGNA

[Anonymous No.4899576]

Does anyone have a good lasagne recipe?

[Anonymous No.4899579]

lasagna

[Anonymous No.4899587]

>>4899576
Depends on what style you want. Lasagne alla bolognese, with "meat sauce" and besciamella seems to be the most well known and favoured abroad. There are several other versions, too, though.
Would you like that recipe?

[Anonymous No.4899595]

>>4899587
Yeah, that'd be great, I'm interested in learning how to do a good "meat sauce", I can see that being really useful but I have no idea how to achieve the right flavors.

Bechamel sounds a little indulgent/unhealthy for my tastes but I'm open to it

[Anonymous No.4899629]

>>4899595
Unhealthy? It's just flour-thickened milk. What's unhealthy about that?

Anyway:
mozzarella, 500g
pancetta, 100g
>non-sweet bacon can be subbed in for pancetta; no maple flavoured stuff, though
onion, half an average sized one
carrot, 1
olive oil, as needed
salt, as needed
beef mince/ground beef, low fat, 800g
wine, 120ml
tomatoes, whole, peeled plum-shaped (from a can is fine, if not preferred), 800g
butter, 2tbsp
flour, 2tbsp
milk, 300ml
lasagne, fresh/egg, 500g
>or dry 350-400g
parmigiano, 50g

Slice the mozzarella into cutlets and place into the fridge to dry out a bit; if using American block mozzarella (that vacuum-packed stuff), drying it in the fridge is unnecessary.
Chop onion and pancetta and mince the carrot; place into a pan.
Add just enough oil as necessary for a sauté and a good deal of salt and cook until the onions begin to turn translucent.
Add the beef and crumble cook until coloured, but not quite cooked through.
Add the wine and reduce it back out again.
Purée or finely crush the tomatoes and add them to the pan.
Bring to the boil then lower the heat just enough to maintain a low simmer; cook until liquid volume has reduced by about half, around two hours.
Salt to taste.
In a separate pan, just melt the butter then off the heat.
Stir in the flour until it is completely mixed into the butter then turn the heat back on to high.
When the flour begins to blond, stream in the milk while stirring quickly to avoid lumps.
Bring to the boil, then off the heat and salt to taste.
Boil 2 litres/quarts of salted water.
Add lasagne and cook until just under done.
Drain.
Place sheets of lasagne in the bottom of a baking dish.
Top with meat sauce.
Top with mozzarella.
Top with besciamella.
Top with sheets of lasagne.
Top with meat sauce.
Top with mozzarella.
Top with besciamella.
Etc etc etc ending with a layer of lasagne on top.
Sprinkle with parmigiano and bake until heated through.
That's it.

[Anonymous No.4899639]

>>4899595
I've had lasagna that had ricotta cheese instead of bechamel sauce, was still pretty good.

[Anonymous No.4899644]

>>4899629
Well thank you so much, this is great

[Anonymous No.4899653]

>>4899639
Sicilians and Calabrians do that a lot, I hear. Umbrians use mascarpone. I've never actually had one with either, but they both sound pretty good.
My area doesn't use dairy other than mozzarella and parmigiano at all. There are some regional lasagne made only with besciamella. They tend to be vegetarian. Others that use panna, a thickened dairy product similar to crème fraîche but not at all tart.
Really, there's no wrong way to make the dish, so just do as you'd like! The only thing I've never had, though, is seafood in lasagne, but I'm sure someone somewhere makes that, too.

[Anonymous No.4901030]

I call it bolognese pie

[Anonymous No.4901137]

>>4898207
no, there are plenty of autists on /ck/

[Anonymous No.4901176]

>>4899095
and yet here you are in a thread discussing how to pronounce a word from a useless and shit language

tl;dr fuck off

[Anonymous No.4901227]

>>4898966
I think he means the "pasta al forno" term when you use cannelloni or pennette.

IMHO lasagna masterace carbo meal

[Anonymous No.4901234]

>>4899576
I' ve recently tried lasagna al pesto, very nice cause adding it to the besciamella is way easier than preparing the ragù (shittons of time using a spoon).

But I also added some chicken milled meat.

[Anonymous No.4901293]

>>4901227
Several baked pasta dishes can fall into pasticcio or timballo categories. For example, gnocchi alla sorentina is gnocchi tossed with shredded brisket, shredded mozzarella, brisket ragù and basil leaves topped with mozzarella. This would be a timballo because it's not layered. It would still be a pasta al forno simply because it's an oven-baked pasta dish.
Italian is quite precise with food descriptions.

>>4901176
Let's be honest: it's a pretty useless language. Outside of Italy and Switzerland, it's official only in countries that don't really matter all that much, such as Libya, Eritrea, Somalia and Ethiopia. Slovenia, Croatia and Albania use Italian as a regional language along the coast and Malta watches a shit-tonne of our programming, so they tend to speak it, too, but really, it's not a very important language at all. Many of the educated in any of these countries use English instead. The importance of the Italian peninsula and its culture ended even before Italy was unified as one country. We're not a very important culture anymore. At least we're more important than Greece, but that's not saying much, is it?
And our food is good.