Béchamel (Northen Italian Style) Vs Ricotta (Sothern Italian Style) Lasagna
My first experience with this style of cooking was in college. I arranged a dinner for a group that included a political science professor who had an Italian wife—she was Florentine. The main dish was cannelloni, and I’m sure the sauce was Béchamel. The Florentine lady was thoroughly delighted, as in that part of Northern California one normally only saw Sicilian-style Italian cuisine.
_________________________ “ What all the wise men promised has not happened, and what all the damned fools said would happen has come to pass.”— Lord Melbourne
June 26, 2021, 11:59 AM
corsair
Cannelloni is another labor intense dish, and like most Italian dishes, there's various versions depending on location. Bachemal sauce is definitely used for the most elevated versions.
July 20, 2021, 08:36 PM
corsair
Getting motivated for some cooking this weekend
Northern style (Emilia) chef Massimo Spigaroli is better known for his high-end culatello, which is high-end, premium prosciutto. He was featured in one of Anthony Bourdain's episodes.
Southern Style (Sorrento) chef took a modern turn with his version
July 21, 2021, 08:41 AM
TRIO
As always, learn something new on sigforum.
Beancooker, those look amazing. Got to try that soon.
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