I put a lot of effort into my lasagne including: fresh homemade pasta, finely diced sformato, homegrown tomatoes, bacon and top quality mince or hand diced cooked beef. Anyone who makes their own pasta will confirm what a labour of love this is. Having spent time making pasta I always put as much as possible into the lasagne, 7 or 8 layers at least; it should cut like a gateau and not land on the plate like a spoonful of mince with only 2 layers of pasta.
I recently read the suggestion for a chilli lasagne (chillagne or lasaglli) and thought "what a great idea to combine 2 out of the 3 top comfort food dishes?". We baked it and it looked the business, but unfortunately it didn't quite reach the heights of the perfect chilli or the best lasagne. Can't win them all.
No comments:
Post a Comment