{"id":10478,"date":"2015-10-09T17:31:16","date_gmt":"2015-10-09T17:31:16","guid":{"rendered":"http:\/\/studiogatto.es\/la-autentica-lasana-del-nonno-luigi\/"},"modified":"2021-09-06T12:21:11","modified_gmt":"2021-09-06T10:21:11","slug":"la-autentica-lasana-del-nonno-luigi","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/la-autentica-lasana-del-nonno-luigi\/","title":{"rendered":"L’aut\u00e8ntica lasanya de l’Nonno Luigi"},"content":{"rendered":"

Receptes de lasanya hi ha moltes i molt variades per\u00f2 aqu\u00ed et proposo la meva deliciosa recepta de lasanya, la que sempre s’ha fet & nbsp; a la “mia famiglia”! Et dono els ingredients per aproximadament 6\/8 persones.<\/p>\n

-500g de carn picada de vedella, 500g de l\u00e0mines de lasanya (sense Precoeu & nbsp; molt millor!) 1 kg de tom\u00e0quet (pomodoro) pelat sencer (si \u00e9s fresc genial! Per\u00f2 sin\u00f3 una bona llauna de tom\u00e0quet pelat sencer o triturat), 1 branca d’api, 1 pastanaga, 2 cebes petites o 1 gran, 3 grans d’all, 1 got de vi negre, 1 litre de llet, 3 cullerades de maizena, 50 g de mantega, 1 mica de nou moscada (per a la beixamel ), sal, pebre, 1 fulla de llorer i un bon oli d’oliva \u00e9s clar !! Ahh i el rei de la cuina italiana: el Parmigiano Reggiano (o Grana Padano una mica m\u00e9s econ\u00f2mic)! a voluntat !!<\/p>\n

La salsa bolonyesa (rag\u00fa):<\/p>\n

En primer lloc trituro totes les verdures (api, pastanaga, cebes) i les poso a sofregir en una cassola amb un fons d’oli d’oliva verge. Per cert abans de ofegar la verdura pots posar 1 gra d’all en l’oli calent un minut (sense que arribi a cremar) perqu\u00e8 l’oli agafi una mica de sabor. Un cop fet pots retirar l’all. Un cop pochadita la verdura, incorporar la carn picada i afegir sal i pebre. Quan estigui a mig sofregir, tirar el got de vi negre (un bon vi Sicuro !!). El vi ajuda a aromatitzar la carn. Un cop picada la verdura i la carn pots incorporar el tom\u00e0quet. Ajusta de sal, pebre i a mi m’agrada afegir una fulla de llorer que tamb\u00e9 d\u00f3na molt bon aroma. Un cop incorporat el tom\u00e0quet, hem de deixar reduir la salsa (el rag\u00fa) a poc a poc i a foc lent … amb molto amore !!<\/p>\n

La beixamel:<\/p>\n

En una cassola aboca tot el litre de llet a bullir lentament. Aparta un got de llet i incorpora les 3 cullerades de Maizena. Un cop la llet bulli tirem & nbsp; el got de llet amb la maizena dilu\u00efda. Girem sense parar fins que espesseixi. La quantitat de Maizena varia segons si t’agrada m\u00e9s o menys espessa la beixamel. Jo recomano que no estigui molt espessa perqu\u00e8 no es ressequi un cop passem la lasanya a forn. La lasanya quedar\u00e0 m\u00e9s sucosa. Un cop feta la beixamel a mi m’agrada posar-li una mica de mantega i ratllar una miqueta de nou moscada per aromatitzar-. I per descomptat salpebreu.<\/p>\n

La pasta:<\/p>\n

Podeu fer servir l\u00e0mines de lasanya precuites per\u00f2 en la fam\u00edlia sempre hem utilitzat l\u00e0mines sense precuinar. Una bona explicaci\u00f3: no es resseca tant la lasanya un cop a l’forn ja que les l\u00e0mines precuites es van hidratant gr\u00e0cies als sucs tant de la beixamel com de la salsa bolonyesa. Per tant a la fin pot ressecar la lasanya i no us quedar\u00e0 sucosa. S\u00e9 que \u00e9s m\u00e9s labori\u00f3s per\u00f2 el resultat \u00e9s molt millor !! val la pena “lavorare” una mica m\u00e9s ….<\/p>\n

Agafar una gran cassola amb aigua abundant i portar-la a ebullici\u00f3 amb sal i un rajol\u00ed d’oli. Un cop bulli l’aigua tirar les l\u00e0mines de lasanya a coure uns minuts (millor anar tirant l\u00e0mines d’una en una perqu\u00e8 no s’enganxin). Aneu traient les l\u00e0mines de lasanya i cal col\u00b7locar-les en un drap de cuina net, un a la banda d’una altra i esteses perqu\u00e8 no s’enganxin. Un cop les tenim totes preparades ja podem comen\u00e7ar a muntar la font de lasanya !! uf !! per fi …<\/p>\n

Muntatge final:<\/p>\n

Un cop teniu fet els 3 principals protagonistes d’aquesta deliciosa recepta, us explico com muntar el plat. Agafa una font i posa a el fons una mica de salsa bolonyesa perqu\u00e8 hi hagi un fons l\u00edquid. Ajudar\u00e0 a que no s’enganxi res. En aquest punt vam comen\u00e7ar amb la primera capa de pasta. Cobrim tota la superf\u00edcie de la font. Seguidament posem unes cullerades de salsa bolonyesa (no oblidis retirar la fulla de llorer o els grans d’all si els has deixat fregint amb la salsa) i despr\u00e9s unes cullerades de beixamel. Jo entre capa i capa no puc deixar de posar & nbsp; una mica de formatge parmes\u00e0 acabat de ratllar !! i anem procedint de la mateixa manera fins al final. L’\u00faltima capa ha d’acabar amb la beixamel i molt “parmiggiano” perqu\u00e8 gratini. No us oblideu una mica d’oli d’oliva per sobre per ajudar a gratinar.<\/p>\n

B\u00e9 est\u00e0 clar que no & nbsp; \u00e9s la recepta ideal per a dietes per\u00f2 \u00e9s ideal per un diumenge en fam\u00edlia. \u00c9s una recepta & nbsp; deliciosa que encara que et doni unes hores de treball despr\u00e9s et permet estar amb els teus mentre es fa lentament al forn! Recordeu que com tots els ingredients ja estan fets no cal deixar la lasanya molta estona al forn. Amb nom\u00e9s uns 20- 30 minuts n’hi haur\u00e0 prou.<\/p>\n

Buon Appetito !! Grazie a tutti!<\/p>\n

 <\/p>\n

\"lasa\u00f1a<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Receptes de lasanya hi ha moltes i molt variades per\u00f2 aqu\u00ed et proposo la meva deliciosa recepta de lasanya, la que sempre s’ha fet & nbsp; a la “mia famiglia”! Et dono els ingredients per aproximadament 6\/8 persones. -500g de carn picada de vedella, 500g de l\u00e0mines de lasanya (sense Precoeu & nbsp; molt millor!) […]<\/p>\n","protected":false},"author":1,"featured_media":8396,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30],"tags":[],"class_list":["post-10478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca"],"yoast_head":"\nL'aut\u00e8ntica lasanya de l'Nonno Luigi<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L'aut\u00e8ntica lasanya de l'Nonno Luigi\" \/>\n<meta property=\"og:description\" content=\"Receptes de lasanya hi ha moltes i molt variades per\u00f2 aqu\u00ed et proposo la meva deliciosa recepta de lasanya, la que sempre s’ha fet & nbsp; a la “mia famiglia”! 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