We had a confused debate with our NZ cuzzies when they were here
in UK, they wanted "lasagne" to make a dish for us but couldnt
find it, as lasagne here is big flat sheets of pasta.

Heres a photo
"http://www.lawn-mower-man.co.uk/pasta.htm"

its one inch squares of thin pasta with two curly edges, whats it
called in Italy?
--
Mike Reid. Shetland pics:-
Puffin pics "http://www.fellwalk.co.uk/puffinpics.htm"
Seabird shots "http://www.fellwalk.co.uk/shetlandbirds.htm"
Lensed landscape "http://www.fellwalk.co.uk/skyepics.htm#shetland

The Reid a écrit :

> We had a confused debate with our NZ cuzzies when they were here
> in UK, they wanted "lasagne" to make a dish for us but couldnt
> find it, as lasagne here is big flat sheets of pasta.
>
> Heres a photo
> "http://www.lawn-mower-man.co.uk/pasta.htm"
>
> its one inch squares of thin pasta with two curly edges, whats it
> called in Italy?

I'll go out on a limb here and say "pasta". Eh, Ophelia?

Bwahahaha!!!!!!

The Reid a écrit :

> We had a confused debate with our NZ cuzzies when they were here
> in UK, they wanted "lasagne" to make a dish for us but couldnt
> find it, as lasagne here is big flat sheets of pasta.
>
> Heres a photo
> "http://www.lawn-mower-man.co.uk/pasta.htm"
>
> its one inch squares of thin pasta with two curly edges, whats it
> called in Italy?

I'll go out on a limb here and say "pasta". Eh, Ophelia?

Bwahahaha!!!!!!

The Reid wrote:
> We had a confused debate with our NZ cuzzies when they were here
> in UK, they wanted "lasagne" to make a dish for us but couldnt
> find it, as lasagne here is big flat sheets of pasta.
>
> Heres a photo
> "http://www.lawn-mower-man.co.uk/pasta.htm"
>
> its one inch squares of thin pasta with two curly edges, whats it
> called in Italy?
> --
> Mike Reid. Shetland pics:-

We don't actually have a pasta called lasagna. It is a dish made with
sheets of pasta. In the USA it is curly edged like that if you buy
dried. There is a long stick with curly edges, but I never noticed the
name, REID/Reed.
Cooks here vie to make their lasagna the lightest ever. In the US it
sometimes seems they are vying to see who can make the most leaden and
calorific dish. For light you obviously want those thin sheets.

On 4 Jul 2006 12:32:36 -0700, "Umbrian" >
wrote:

>
>The Reid wrote:
>> We had a confused debate with our NZ cuzzies when they were here
>> in UK, they wanted "lasagne" to make a dish for us but couldnt
>> find it, as lasagne here is big flat sheets of pasta.
>>
>> Heres a photo
>> "http://www.lawn-mower-man.co.uk/pasta.htm"
>>
>> its one inch squares of thin pasta with two curly edges, whats it
>> called in Italy?
>> --
>> Mike Reid. Shetland pics:-
>
>We don't actually have a pasta called lasagna. It is a dish made with
>sheets of pasta. In the USA it is curly edged like that if you buy
>dried. There is a long stick with curly edges, but I never noticed the
>name, REID/Reed.
>Cooks here vie to make their lasagna the lightest ever. In the US it
>sometimes seems they are vying to see who can make the most leaden and
>calorific dish. For light you obviously want those thin sheets.

Could you post a recipe/method or a URL for a light lasagna that you
would recommend? While I love my lasagna, heavy and calorific are
definitely apt descriptors of it. I would love to try something
different and more (dare I say it?) authentic. I can make the pasta
sheets myself.

many thanks,
TammyM

The Reid wrote:

BTW, the game is a draw for me. The Germans are equally as goodlooking
as the Italians.

TammyM wrote:
> On 4 Jul 2006 12:32:36 -0700, "Umbrian" >
> wrote:

> Could you post a recipe/method or a URL for a light lasagna that you
> would recommend? While I love my lasagna, heavy and calorific are
> definitely apt descriptors of it. I would love to try something
> different and more (dare I say it?) authentic. I can make the pasta
> sheets myself.
>
> many thanks,
> TammyM

Tomato sauce:
Per questa salsa che ha per base il soffritto classico, bisogna prima
preparare un trito anche non troppo fine di cipolla, sedano carote e
prezzemolo, lasciandolo poi colorire, ma badando che non diventi troppo
scuto, in olio abbondante. Si aggiungono poi allora i pomodori non
spellati e con i semi, tagliati a pezzi, e si lascia cuocere fino a che
l'acqua non sia tutta evaporata. Si passa al setaccio e si mette poi di
nuovo in casseruola fino ad ottenere la densità voluta aggiungendo,
che ci sta sempre bene, anche un rametto di basilico.-
Chop not too finely equal amounts of onion, celery, carrot and parsley
and saute in abundant olive oil, until it is soft and a little colored.
Toss in cut up tomatoes with skins. Let it cook until it is not quite
dry. Pass through a food mill. Return to heat, even the oven, and
cook until it reaches the density you want. Torn basil is very nice
added at the end.

Lasagna:


Prendete poi una teglia, riempitela a 3/4 di acqua leggermente salata,
mettetela sul fuoco e quando incomincia a bollire, fate lessare le
lasagne per circa 1 minuto per parte. Scolatele, e fatele asciugare su
uno strofinaccio da cucina senza però sovrapporle altrimenti si
incollano.
Imburrate una pirofila di circa 25x35 cm e ricoprite la base con il
sugo di pomodoro e adagiatevi sopra uno strato di lasagne, poi
aggiungete ancora un po' di salsa di pomodoro e spolverizzate con
abbondante parmigiano grattugiato, la ricotta e la mozzarella che
avrete tritato. Formate altri strati seguendo quest'ordine e finendo
con un ultimo strato di lasagne ricoperte di mozzarella e pomodoro.
Spolverizzate con abbondante parmigiano e infornate per circa mezzora.
Prima di servire, fate riposare le vostre lasagne per almeno dieci
minuti.
Heat the oven to 190° C
Boil salted water in a big pot and cook the pasta sheets for one
minute. Take them out and leave them to cool on a kitchen towel.
Butter a flat baking dish 25cmX35cm and cover the bottom with tomato
sauce. Make a layer of pasta sheets, then some tomato sauce and a
generous dusting of parmigiano, some ricotta and some mozzarella that
you've sliced. Continue layers like this, finishing with a last layer
of pasta with mozzarella and tomato sauce. Dust generously with
Parmigiano and put into the oven for about a half hour. Take out and
allow to rest for ten minutes.
The layers are thin, there are not thick slices of mozzarella, or thick
layers of ricotta. They are thin enough so that when it is done it is
melted together and it's difficult to see how they began separately.
It's sort of pink. Cooks here pride themselves on rolling the pasta
out so that you can read through it. (headlines, maybe.)

TammyM wrote:
> On 4 Jul 2006 12:32:36 -0700, "Umbrian" >
> wrote:
I would love to try something
> different and more (dare I say it?) authentic. I can make the pasta
> sheets myself.
>
> many thanks,
> TammyM

I forgot to say the recipe is for 700 g of pasta, 500 g of mozzarella,
150 g of freshest ricotta and you can add salt and pepper to taste.
For the sauce you need 500 g, +- a pound of tomatoes, one onion, one
leg of celery and similar mass of parsley and carrot. Cook tomatoes
less than 10 mins or more than 2 hours.

"Umbrian" > wrote in
ups.com:

>
> TammyM wrote:
>> On 4 Jul 2006 12:32:36 -0700, "Umbrian" >
>> wrote:
>
>> Could you post a recipe/method or a URL for a light lasagna that you
>> would recommend? While I love my lasagna, heavy and calorific are
>> definitely apt descriptors of it. I would love to try something
>> different and more (dare I say it?) authentic. I can make the pasta
>> sheets myself.
>>
>> many thanks,
>> TammyM
>
> Tomato sauce:
> Per questa salsa che ha per base il soffritto classico, bisogna prima
> preparare un trito anche non troppo fine di cipolla, sedano carote e
> prezzemolo, lasciandolo poi colorire, ma badando che non diventi
troppo
> scuto, in olio abbondante. Si aggiungono poi allora i pomodori non
> spellati e con i semi, tagliati a pezzi, e si lascia cuocere fino a
che
> l'acqua non sia tutta evaporata. Si passa al setaccio e si mette poi
di
> nuovo in casseruola fino ad ottenere la densità voluta aggiungendo,
> che ci sta sempre bene, anche un rametto di basilico.-
> Chop not too finely equal amounts of onion, celery, carrot and parsley
> and saute in abundant olive oil, until it is soft and a little
colored.
> Toss in cut up tomatoes with skins. Let it cook until it is not
quite
> dry. Pass through a food mill. Return to heat, even the oven, and
> cook until it reaches the density you want. Torn basil is very nice
> added at the end.
>
> Lasagna:
>
>
> Prendete poi una teglia, riempitela a 3/4 di acqua leggermente salata,
> mettetela sul fuoco e quando incomincia a bollire, fate lessare le
> lasagne per circa 1 minuto per parte. Scolatele, e fatele asciugare su
> uno strofinaccio da cucina senza però sovrapporle altrimenti si
> incollano.
> Imburrate una pirofila di circa 25x35 cm e ricoprite la base con il
> sugo di pomodoro e adagiatevi sopra uno strato di lasagne, poi
> aggiungete ancora un po' di salsa di pomodoro e spolverizzate con
> abbondante parmigiano grattugiato, la ricotta e la mozzarella che
> avrete tritato. Formate altri strati seguendo quest'ordine e finendo
> con un ultimo strato di lasagne ricoperte di mozzarella e pomodoro.
> Spolverizzate con abbondante parmigiano e infornate per circa mezzora.
> Prima di servire, fate riposare le vostre lasagne per almeno dieci
> minuti.
> Heat the oven to 190° C
> Boil salted water in a big pot and cook the pasta sheets for one
> minute. Take them out and leave them to cool on a kitchen towel.
> Butter a flat baking dish 25cmX35cm and cover the bottom with tomato
> sauce. Make a layer of pasta sheets, then some tomato sauce and a
> generous dusting of parmigiano, some ricotta and some mozzarella that
> you've sliced. Continue layers like this, finishing with a last layer
> of pasta with mozzarella and tomato sauce. Dust generously with
> Parmigiano and put into the oven for about a half hour. Take out and
> allow to rest for ten minutes.
> The layers are thin, there are not thick slices of mozzarella, or
thick
> layers of ricotta. They are thin enough so that when it is done it is
> melted together and it's difficult to see how they began separately.
> It's sort of pink. Cooks here pride themselves on rolling the pasta
> out so that you can read through it. (headlines, maybe.)

Interesting how much that differs from my lasagna. I use only two pasta
layers, with the white cheesy sauce above and below and the tomato
filling in the middle. I like it so the layers *don't* mix. Not very
authentic, seemingly.

--
Adrian

Remove packaging and take out insurance before emailing me

Umbrian wrote:

>
>
> Tomato sauce:
snip


> Lasagna:
>
>
snip


Mmmm...thanks...I've got an 'Italian night' coming up soon, said I would
provide a pasta dish. Might try that. We bought a pasta machine years
ago and used it regularly, but as it needs three hands to control the
stuff, I haven't used it since my other half died. I'll have to work
out a way of feeding the dough into the rollers, turning the handle and
controlling the result - train one of the cats perhaps.....

Anne
South Australia

Following up to Umbrian

>We don't actually have a pasta called lasagna. It is a dish made with
>sheets of pasta.

Now you say it, its obvious, lasagna is just made with sheets of
pasta.

>In the USA it is curly edged like that if you buy
>dried.

that's the stuff I've been sent.

>There is a long stick with curly edges, but I never noticed the
>name, REID/Reed.

>Cooks here vie to make their lasagna the lightest ever. In the US it
>sometimes seems they are vying to see who can make the most leaden and
>calorific dish.

Homer Simpson lasagne! I cant say lasagna here comes out as a
frothy lightweight either.
--
Mike Reid. Shetland pics:-
Puffin pics "http://www.fellwalk.co.uk/puffinpics.htm"
Seabird shots "http://www.fellwalk.co.uk/shetlandbirds.htm"
Lensed landscape "http://www.fellwalk.co.uk/skyepics.htm#shetland

Following up to Umbrian

>The Reid wrote:
>
>BTW, the game is a draw for me. The Germans are equally as goodlooking
>as the Italians.

I didnt say that, it must be that cunning Reed, I'll get the
******* yet.
I imagine the locals are delirious with the result, I noticed the
TV pictures here showed lots of dejected Germans, I think they
have a word for that, shardenfreude or something, I certainly
cant spell it.
--
Mike Reid. Shetland pics:-
Puffin pics "http://www.fellwalk.co.uk/puffinpics.htm"
Seabird shots "http://www.fellwalk.co.uk/shetlandbirds.htm"
Lensed landscape "http://www.fellwalk.co.uk/skyepics.htm#shetland

Following up to

>> its one inch squares of thin pasta with two curly edges, whats it
>> called in Italy?
>
>I'll go out on a limb here and say "pasta". Eh, Ophelia?
>
>Bwahahaha!!!!!!

Er, yes, hilarious, especially posted twice.
--
Mike Reid. Shetland pics:-
Puffin pics "http://www.fellwalk.co.uk/puffinpics.htm"
Seabird shots "http://www.fellwalk.co.uk/shetlandbirds.htm"
Lensed landscape "http://www.fellwalk.co.uk/skyepics.htm#shetland

Anne Chambers wrote:
> Umbrian wrote:
> We bought a pasta machine years
> ago and used it regularly, but as it needs three hands to control the
> stuff, I haven't used it since my other half died. I'll have to work
> out a way of feeding the dough into the rollers, turning the handle and
> controlling the result - train one of the cats perhaps.....
>
> Anne
> South Australia

Lay a floured towel under the exit and just occasionally you'll need to
adjust how it is coming out, and also cut it occasionally so that you
aren't rolling out yards of pasta.
The single most important part of the rolling is refolding and
rerolling it, anyway, so what does it matter if it is stuck together at
that point? Add some more flour and stick it through again. That's
what makes it end up lighter, the layers and layers created when you
refold and reroll.
I am the only one in the neighborhood with a roller. The others all
have a huge board and a meter long rolling pin.

The Reid wrote:
> Following up to Umbrian
>
> >The Reid wrote:
> >
> >BTW, the game is a draw for me. The Germans are equally as goodlooking
> >as the Italians.
>
> I didnt say that, it must be that cunning Reed, I'll get the
> ******* yet.
> I imagine the locals are delirious with the result, I noticed the
> TV pictures here showed lots of dejected Germans, I think they
> have a word for that, shardenfreude or something, I certainly
> cant spell it.
> --
> Mike Reid. Shetland pics:-

Granted I don't really get this game, but what I hear is that the
Germans pulled crucial players to have them fresh for going into
overtime sudden death play. So then there was no overtime. Coaching
error, rather than unmatched teams.
After the Ukraine game Toni became the new sex god, now there are two
more.

Umbrian wrote:
> The Reid wrote:
> > Following up to Umbrian
> >
> > >The Reid wrote:
>
> Granted I don't really get this game, but what I hear is that the
> Germans pulled crucial players to have them fresh for going into
> overtime sudden death play.

Who crossposted this thread? Can we please not do that?