{"id":19850,"date":"2015-03-23T18:04:35","date_gmt":"2015-03-23T17:04:35","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=19850"},"modified":"2016-01-28T13:04:27","modified_gmt":"2016-01-28T12:04:27","slug":"ricette-cucina-tipica-campania-campana-lasagna-alla-beneventana","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-tipica-campania-campana-lasagna-alla-beneventana\/","title":{"rendered":"Lasagna to Benevento"},"content":{"rendered":"

The recipes of traditional cuisine of Campania.<\/strong><\/p>\n

Economy in the cuisine that goes beyond beneventana use ricotta in the composition of this dish now in common use and no longer tied to a single event. Some sources also indicate that for the meatballs and the sauce should be mandatory pork, just to minimize costs, as well as other, always respecting the budget of the board, involving the use of capon broth to baste the dish before baking. You decide what line to take appropriate. We ve the offer in the simplest way. With veal and no other sauce.<\/p>\n

Ingredients fo r 4 persons:<\/p>\n

For the dough: gr. 400 flour, 2 eggs, salt and water q.s.<\/p>\n

For the filling: dl. 800 of meat sauce (veal chop), 2 boiled eggs, mozzarella, 1 fresh egg for the meatballs, ground beef 300 g, 50 g bread crumbs or to moisten, 100 gr Neapolitan salami, mozzarella 300 gr, 3 tablespoons grated cheese, cooking oil and extra virgin olive oil<\/p>\n

Dough Preparation: Mix the flour and eggs, with the addition of water, if required, and a pinch of salt, form of sheets from which will be derived lasagna, ie rectangles wide about eight inches long and four inches. Attention which are not thick, must be thin.<\/p>\n

Preparation for all: Prepare the meatballs by mixing the meat, egg, bread crumbs moistened and salt, then fry them. Boil the pasta in salted water and a little oil, half cooked are drained and placed on a dry dish towel. In a baking dish well sprinkled with parmesan sauce and place a portion of lasagne and a layer with meatballs, chopped boiled eggs, salami and mozzarella Neapolitan made into cubes (if fresh is best kept at least half an hour before in the fridge for not to drip milk) , complete with a puree sauce and parmesan cheese, cover with lasagna and repeat at least two more times. Bake at 160 degrees for about 45 minutes.<\/p>","protected":false},"excerpt":{"rendered":"

The recipes of traditional cuisine of Campania. Economy in the cuisine that goes beyond beneventana use ricotta in the composition of this dish now in common use and no longer tied to a single event. Some sources also indicate that for the meatballs and the sauce should be mandatory pork, just to minimize costs, as […]<\/p>\n","protected":false},"author":6,"featured_media":19853,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[],"class_list":["post-19850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori"],"yoast_head":"\nCarnevale a tavola!! 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