Today's recipe takes lasagna to a new level of taste: lasagna with pork sauce and peppers, a soft bechamel and scamorza. The combination of pork and peppers is a classic of Italian cuisine. I really like it and, since I'm a lover of lasagna and I don't see why not prepare them even in the spring (or in summer), I created a recipe with all these ingredients. The secret of this lasagna is the ragout made with fillet and pork capocollo, onions and peppers. Is’ important to use pork fillet , because are the tender pieces (and fat , at least as regards the capocollo), that best lend themselves to giving life to a tender and tasty ragout.
The meat, cut into small pieces with a knife, it cooks for a long time in white wine. The peppers add them halfway through cooking, so that by cooking for a long time they release all their flavor. I suggest you use the red ones, more pulpy and tasty. In the bechamel I add some’ pecorino cheese, because I love strong tastes. But you can also use parmesan for a softer flavor. A few pieces of cheese like a caciotta or even a semi-seasoned goat cheese, that melts during cooking, make these lasagna with pork ragout and peppers really delicious.
Lasagne, some alternative
Lasagna are one of the most popular dishes of Italian cuisine. The LASAGNA TRADIZIONALE AL RAGU’ it always remains the most beloved (as well as most imitated in the world), but they are a dish that becomes different every day, based on the ingredients we use. For fish lovers here are the SPINACH LASAGNE AND SALMON. For vegerians the LASAGNE WITH FRIED ZUCCHINI, the LASAGNE SPRING with broad beans, asparagus and peas or BROCCOLETTI AND SMOKED SCAMORZA LASAGNA. There is also a SUMMER VEGETARIAN LASAGNA, with grilled vegetables, or the one with ARTICHOKES, CACIOCAVALLO and SAFFRON. Is, in season, don't forget the PUMPKIN AND SAUSAGE LASAGNA. In short, here you will find recipes for all tastes. Have fun. And have a nice day!
200 grams of lasagna sheet
750 ml whole milk
60 grams of butter
salt and pepper, to taste
75 grams of flour
FOR THE FILLING
600 grams of pork meat (the fatter and softer chops)
extra virgin olive oil, to taste
salt and pepper, to taste
a small carrot
a stalk of celery
a bay leaf
a few grains of black pepper
2 red peppers
120 milliliters of dry white wine
vegetable broth or meat, to taste
Pecorino sardo o Parmigiano Reggiano 30 month, to taste
150 grams of cheese, as provolone or scamorza, not aged cheeses
For the meat sauce: thinly slice vegetables (carrot, celery and onion) and brown them in a large pan with high edges in extra virgin olive oil and a little broth until they are slightly wilted. Chop the neck and/or pork fillet with the knife: meat should not be chopped too finely. Brown the pork together with the vegetables until the meat has changed color, then blend with the white wine.
When alcohol has evaporated, add spices to the sauce (Thyme, Marjoram, Laurel, peppercorns or whatever you prefer) and vegetable or meat broth until they cover. Salt and cook over low heat for an hour.
While the sauce cooks, clean the peppers , the seeds and the white and filamentos inner parts. Cut the peppers into small pieces, after an hour of cooking, add the peppers to pork sauce. Cook for another 30 minutes, then uncover and cook for another 10-15 minutes or until you have obtained a thick and fragrant sauce.
For the bechamel, heat the milk. Melt the butter in a pan, add the flour and stir until you get a batter (Red). Dry the roux by cooking it over low heat for a few minutes, then add the hot milk flush, stirring vigorously with a whisk until you first get a solid batter, then creamy and gradually more and more liquid, no lumps and homogeneous. When you have poured all the milk, add a little salt and cook the drinkers over low heat and always stirring. The sauce will be ready when it has thickened.
Compose lasagna alternating in the baking sheet layers of sheet for lasagna, bechamel, pork and peppers, grated cheeses and pieces of cheese. Continue until all the ingredients. Preheat the oven to 180 degrees static. Cover with aluminum foil and cook for 30 minutes, then remove the cover, change the function of the oven to ventilate and cook for another 5 minutes or until a delicious crust has formed on the surface of the lasagna. Bon appétit!
MATCHING: Champagne Duménil by Janit Poret, made with Pinot meunier grapes, Pinot Noir and Chardonnay, inside the Premier Cru Chigny-les-roses area. Complex and at the same time delicate to the palate, elegant and fragrant, thanks to ripe fruit scents and oxidative notes characteristic of Champagne. The production company is small and particularly active on the territory of the small and quiet municipality of Sacy, even with a production of excellent saffron.