When I make lasagne I just layer the dry sheets of pasta with the ragù and the bechamel (no cheese) and mozzarella. I never boil anything and I don't use ricotta.roxnbladholm wrote: By the way - has anyone done any taste/texture comparing with the pre-cooked (partial) lasagne noodles and the 'have to boil from scratch?'
Ditto - but I think some "schools" use Ricotta for lasagnepenelope wrote:When I make lasagne I just layer the dry sheets of pasta with the ragù and the bechamel (no cheese) and mozzarella. I never boil anything and I don't use ricottaroxnbladholm wrote: By the way - has anyone done any taste/texture comparing with the pre-cooked (partial) lasagne noodles and the 'have to boil from scratch?'
Can't remember if I've tried it though. Must make a mental note. I've mainly used Ricotta for e.g. some aubergine rolls (filled with a mixture of Ricotta, pine nuts, chopped parsley... erm and what not) My local K market in Myyrmanni seems to stock R. rather regularly so I've had no trouble finding it... but it's probably true that it's a relatively rare sight in your smaller crocery stores.
Not sure what you mean buy "from scratch" but if you mean the dry sheets sold in cardboard boxes then there is no need to pre-cook them as they absorb liquid from the ragù and the sauce and cook in the oven. The "fresh" sheets are even quicker, but I have never tried them as I always have the regular stuff in the cupboard.roxnbladholm wrote: 'from scratch' are better -
Well, I've only found the "tub" variety -can't remember the brand just now- but it's been more than tasty in the aubergine rolls I've used it in... but I'll check from the Hakaniemi market hall since I'll be popping in there anyway to get some salami and Pecorino and...Kupcake wrote:Also of ricotta - are you using fresh ricotta or the type in the little tub? I'd love to get some fresh ...
But I haven't actually prepared that sort of Cannelloni before.Just to let you know - at least Fondue in the Hakaniemi hall did not have "fresh" Ricotta, but they do have this one I've bought also earlier... so Galbani / Santa Lucia is the nameKupcake wrote:Also of ricotta - are you using fresh ricotta or the type in the little tub? I'd love to get some fresh ...
Galbani is one of the best Italian brands, their mozzarella is great!sammy wrote:Just to let you know - at least Fondue in the Hakaniemi hall did not have "fresh" Ricotta, but they do have this one I've bought also earlier... so Galbani / Santa Lucia is the nameKupcake wrote:Also of ricotta - are you using fresh ricotta or the type in the little tub? I'd love to get some fresh ...
..it's fine by me!
sammy wrote:Speaking of Ricotta - and a small step away from lasagne - has anyone ever prepared Cannelloni ricotta e spinaci? I was thinking of giving them a go this weekend. Looks like an easy but tasty recipe...!
http://www.lospicchiodaglio.it/index.ph ... emento=253
Erm well yes, that particular picture was not mine (if you mean the 'quoted' cannelloni pic) - but yes I did perpare them, albeit on a slightly different recipe... cannelloni imbottiti (so what I did was bake those ricotta & spinach filled cannelloni in a thick 'bechamel' type sauce I cooked up from butter, milk, flour and gruyere cheese).Susan wrote:Wow Sammy! That's a beautiful picture, it looks so yummy.
I love cannelloni ricotta e spinaci. I have never prepared them, though. Did you give them a try as you were planning to do?
It would be nice to hear how the experience was. =)
Bon appetite!
-Susan
Anyway they did turn all right eventually.
