{"id":39103,"date":"2024-05-14T17:03:43","date_gmt":"2024-05-14T15:03:43","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=39103"},"modified":"2024-05-14T17:03:46","modified_gmt":"2024-05-14T15:03:46","slug":"lasagna-n-83-neapolitan-style","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/lasagna-n-83-neapolitan-style\/","title":{"rendered":"Lasagna No. 83"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"LASAGNE n\u00b0 83 alla NAPOLETANA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/ekZwquHu8uM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 4 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>1 package Rummo Lasagne No. 83<br>500 g mix of ground beef and veal<br>70 g bread<br>2 eggs<br>1 each, onion and carrot<br>1-1\/2 700g bottles or cans tomato pur\u00e9e<br>Basil, to taste<br>200 g freshly grated Parmigiano Reggiano<br>300 g ricotta<br>400 g mozzarella<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>First, prepare the meatballs: put the ground beef and veal in a bowl together with salt, eggs, a bit less than a quarter of the grated Parmigiano Reggiano (following your instincts in search of the right texture, as egg sizes can vary). Add bread with crusts removed, cut into small cubes (alternatively, you can also use breadcrumbs). Mix well with your hands and form many small meatballs about an inch (2.5 cm) in diameter.\nIn a saut\u00e9 pan, heat extra-virgin olive oil over low heat. Place the onion cut in halves and the carrot (whole) into the pan and saut\u00e9, to infuse oil with flavor. Add the tomato pur\u00e9e, a pinch of salt and cook for 40 minutes with a lid. Once ready, add many basil leaves and stir.\nMeanwhile, cook the meatballs in a saut\u00e9 pan with extra virgin olive oil, saut\u00e9ing and stirring often. While they are coooking, cut the mozzarella into cubes and prep the ricotta: season it with freshly grated pepper, pour a ladle of hot water over it and stir, reducing it to a cream.\nWhen the tomato sauce has finished cooking, add a handful of basil leaves and stir. Cook the Lasagne in a pot of salted water according to the recommended cooking time on the pack, transferring them, once cooked, into a bowl filled with cold water to stop the cooking, then place them gently on a dish towel and pat dry.\nCover the bottom of an oven dish with the tomato sauce, then place a layer of Lasagna: drape pieces side-by-side letting one end drape over the edge (leaving enough to &#8220;seal&#8221; the dish when all layers have been added) while the other ends meet in the middle, covering the tomato sauce. Add another thin layer of sauce, dollops of the ricotta cream, 1\/3 of the meatballs, fresh basil leaves, mozzarella and grated Parmigiano Reggiano.\nBegin the next round with lasagne sheets (these do not need to lap over the sides) and the other ingredients as before, and continue in the same way until you make 3 layers. Finally, close the Lasagna with the first sheets you had left on the outside.\nAfter adding the sauce and a final sprinkling of Parmigiano Reggiano, cook in the oven at 350\u00b0 F for 40 minutes. Once ready, serve.<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 4 PEOPLE 1 package Rummo Lasagne No. 83500 g mix of ground beef and veal70 g bread2 eggs1 each, onion and carrot1-1\/2 700g bottles or cans tomato pur\u00e9eBasil, to taste200 g freshly grated Parmigiano Reggiano300 g ricotta400 g mozzarella DIRECTIONS First, prepare the meatballs: put the ground beef and veal in a bowl [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":39111,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[2021],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/05\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 1 package Rummo Lasagne No. 83500 g mix of ground beef and veal70 g bread2 eggs1 each, onion and carrot1-1\/2 700g bottles or cans tomato pur\u00e9eBasil, to taste200 g freshly grated Parmigiano Reggiano300 g ricotta400 g mozzarella DIRECTIONS First, prepare the meatballs: put the ground beef and veal in a bowl&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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