The 'Italian' cooking thread

[Poodler]

Tonight's lasagne.

 

Tomato sauce includes carrots (controversial), honey and Vermouth (lots of).

 

Mature cheddar on the top.

 

 

It's bloody lovely and will be better tomorrow.

 

share picture

 

 

 

 

 

How do you do yours? Spag Bols Mac/Cheese etc

[maryhilldon]

Mustard in macaroni is wrong

Common in restaurants.

[1903Fitba]

Carrot isn’t controversial IMO. Should always be in lasagne.

[1903Fitba]

Not if you want an authentic Italian lasagne

Aye okay Gino.

[tommo1903]

Worcester Sauce should be in all macaroni cheese.

 

That's all I have to add to the conversation

[Pittodrie_Erupts]

Not if you want an authentic Italian lasagne

 

Carrots would be present if you wanted an authentic Italian* lasagna, key component of sofrito, which any self respecting Italian chef would start the sauce with.

 

 

 

 

 

 

 

*No such thing as Italian food anyway the cuisines are historically highly regionalised.

[Redforever86]

Carrots would be present if you wanted an authentic Italian* lasagna, key component of sofrito, which any self respecting Italian chef would start the sauce with.

 

 

 

 

 

 

 

*No such thing as Italian food anyway the cuisines are historically highly regionalised.

Haha @cavey capisce?

 

 

A minestrone soup shouldn’t have tomatoes in it also.

[Bluto10]

sorry lads. but im emperor of lasagna around here.

 

those look good; but they’ll be nowhere near my levels.

 

[Poodler]

Any pics BMG?

 

 

Ok lasagne bake off imminent

[Bluto10]

na na na na

 

stick to the stovies champ, I do the italian fayre

[Mr blackie]

Aye ok

 

Gino d' fatcampo

[Henry]

sorry lads. but im emperor of lasagna around here.

 

those look good; but they’ll be nowhere near my levels.

 

 

 

[Bluto10]

^^^^ better than Lasagna With Mummy

[Bluto10]

Any pics BMG?

Ok lasagne bake off imminent

 

I’ll take them next time

Although not sure that will convey the three michelin star taste

[Guest milne_afc]

I’ll take them next time

Although not sure that will convey the three michelin star taste

[chink] Sounds rubbery

[manboobs109]

sorry lads. but im emperor of lasagna around here.

 

those look good; but they’ll be nowhere near my levels.

 

@@Dad this is the drivel I'm on about

 

 

My Mrs puts celery in her lasagne

[Bluto10]

^^^^ bet you’d be ace fun to have a few pints with

 

 

 

 

 

btw most people put celery with their ragu moobs min

[manboobs109]

I know you prefer drinking alone Bluts

[Bluto10]

[chink] Sounds rubbery

you gotta plug in your iphone headphones and put on some dean martin (that’s amore) to get the full flavor taste sensation

[Bluto10]

aye ok Heston

[fatjim]

I have become pretty good at making pizza from scratch. My dough making just gets better.

[Parklife]

I have become pretty good at making pizza from scratch. My dough making just gets better.

Mines is always either a wet slop or not pliable enough and breaks.

 

What's the secret?

[The Boofon]

Mines is always either a wet slop or not pliable enough and breaks.

 

What's the secret?

Self evident.

[Bluto10]

aye but what about your pizza base parky?

[Pittodrie_Erupts]

any region in Italy is still Italian

 

Idiot

See when you get your tongue off the window, then you can call me an idiot.

I suppose subtleties and nuances are lost on someone of your limited imagination.

[Parklife]

^ One thing that's not limited about Cavey (AKA Swedish House Mafia) is his imagination.

[fatjim]

Mines is always either a wet slop or not pliable enough and breaks.

 

What's the secret?

 

Leave it for at least an hour and a half before attempting to cook. Let the yeast mix do it's work.

[Parklife]

Leave it for at least an hour and a half before attempting to cook. Let the yeast mix do it's work.

I normally leave it for about 5 hours before attempting to roll it out.

[fatjim]

I normally leave it for about 5 hours before attempting to roll it out.

 

How long do you leave the yeast mix before adding it to the flour?

[manboobs109]

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