Giusi > wrote:

> "Victor Sack" ha scritto nel messaggio
>
> > The idea of béchamel use in this very general kind of preparation> perhaps
> > ought to include the Campanian timballo, which is using a sauce> very
> > similar to that of ragù alla bolognese, but is claimed to have been
> > developed independently of the Bolognese version.
>
> I appreciate regional cooking more than most, but this item is pretty gross,
> if you ask me. It certainly doesn't resemble lasagne at all. I ate it
> first in NY at San Gennaro, which, by the way, is right now. It was bad
> there and bad in Naples. If I ever make it it will be merely for
> photography. It's "more is more" all the way.

Maybe what you had was badly made? People are perfectly capable of bad
cooking, both in New York and in Naples. It is just pasta layered with
ragù and béchamel very much in the manner of lasagne and baked in a
pastry shell. Except for the pastry shell, which is there more for
decoration and for just keeping the ingredients together somewhat in the
manner of quiche, it is not all that much different from lasagne al
forno. The dish is a bit fussy to make, but there is nothing really
excessive about it.

Victor