Example Of Essay On How To Make Lasagna

My sister has always been asking me how I manage to make the perfect lasagna. She is an inpatient person, and I needed to explain to her that the one ingredient that cannot be bought is love towards food. Lasagna is a wonderful dish that needs a little knowledge but a lot of effort and time in order to prepare it perfectly. In my case of lasagna preparation, around three hours is needed. Lasagna can be prepared faster but it will never be perfect as it is served in an Italian restaurant. I will go step by step so that my sister can write carefully.
What ingredients are needed? In order to make the lasagna the ingredients that are needed include the following: 350-400 grams of minced beef meat, 500 grams of tomato paste, 50 grams of butter, 5 grams of flour, 0,5 l of milk, 250-350 grams of cheese, 1-2 eggs, water, olive oil, onions, celery, a carrot, pepper, and Italian spices. The first phase is the preparation of the Bolognese sauce. In order to make a classic Italian Bolognese sauce with the known taste, first the onion, carrot and the celery (stalk) need to be chopped in small pieces. Then put all the chopped vegetables in the hot olive oil and when the onion becomes yellowish, add 1-2 cloves of chopped garlic. After one minute of frying, add 350-400 grams of minced beef meat. If you want our Bolognese to be tasty then the energetic stirring of the meat is necessary. If the meat has lumps, then it is the first sign that you need more stirring. After 5-10 minutes of frying, add a glass of red vine while the temperature is still high. The alcohol will evaporate after a few minutes, and then add one spoon of tomato sauce and the spices - salt and pepper. In order to achieve the aroma of your choice you can add also a little of basil, mint, and parsley. The half of hour of boiling is enough for the sauce to absorb the aroma from the spices. The Bolognese sauce is finished, and you leave it aside while you prepare the pasta.
The time while the Bolognese sauce is cooking can be used to make the pasta. If you hate making it, you can just buy it, but the taste will not be the same. Take the flour, and make a small hill of the table with the whole in the middle. Put the eggs, a spoon of oil, a little salt and water in it as well, and start the process of molding it with your hands. You will know that the pasta is ready if it stops to stick to your fingers. Take the pasta and place it in a plastic bag. Leave it in the refrigerator for at least half an hour. The pasta will become a little bit more yellow.
The third step in the process is the preparation of the Béchamel or the white sauce. Take 50 grams of butter, the same amount of flour and ½ l of cold milk. Melt the butter on a medium fire and add 50 grams of flour. The flour will become thicker in no time, and immediately add small amounts of milk stirring it continuously. After the complete amount of milk is used, add one piled onion to cook in the sauce, and remove it after the sauce is ready. The spices salt and pepper are inevitable, and add a pinch of them as well. The sauce is finished if you can see the borderline when you pull the spoon through the sauce.
At this point everything is prepared and it is time to take the pasta out of the refrigerator. Put in the largest pot water, a little oil, and salt. After dividing the paste into eight thin pieces, place them in the boiling water each by each. For each part 2-5 minutes of cooking is enough. Then it is time to place the layers of pasta, Bolognese and Béchamel into the ovenproof dish. First put the one third of Bolognese cause, then the pasta, then the béchamel. Repeat this two more times so that the last layer is pasta. Place on the pasta slices of tomato and some shopped cheese. Cover the dish with aluminum foil and bake it for 30 minutes on high temperature. You can remove the aluminum foil after 20-25 minutes so that the top layer of the pasta becomes crispy.
The smell that tickles the nostrils from this wonderful dish is amazing. The smell of Mediterranean Sea dominates the lasagna. Even though there are many ways of preparing lasagna, I always use this receipt with small exceptions. Despite the amount of time that is needed to prepare lasagna, my sister and our friends enjoy and look forwards to it with impatience and delight.