Leo’s travel journal

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Posts Tagged ‘pecorino romano

#2 Lasagna al forno

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One of my favourite Italian pasta dishes, lasagna is an ensemble of textures – the smooth creamy salsa di besciamella (bechamel sauce), al dente pasta sheets, and fullness of ragu Bolognese.

For this lasagna, I utilised fresh pasta sheets (pasta fresca) made by my brother with spinach (hence the green colour) and paired it with a ragu made with a combination of beef and poultry liver cooked quite dry (a typical Bolognese style ragu).

Generous amounts of freshly grated pecorino romano helped accentuate the overall experience and bring more body and “umami” to the entire thing.

I prefer using pecorino romano instead of parmigiano reggiano for my pasta as it is more robust and complements the tomato flavours very well.

Result – sublime.

Written by Leo

20 April 2011 at 18:20