iFood - lasagne Bodini

Right. Here another "technical" post on a different technology :)
Lasagne.  Yes, I use the term "lasagnE" rather than the other term "lasagnA", is more commonly used from where I'm coming from :)
Apparently we geek love lasagne :)

I want to share here our recipe we use to prepare lasagne (we, my wife and I).
I'm not claiming this recipe to be "the" recipe, there are millions ways to prepare lasagne but surely is more Italian than many recipes I saw here in USA.
This is ours and we love it :)

Attention ! This recipe requires a LOT of time and a lot of work, up to two days to prepare everything !
This recipe should allow to prepare two big baking pan and a small one of lasagne, plus some extra
pasta.
It should be enough for at least 10-12 people.
To prepare this recipe, you need to have three things :

1. The meat sauce (ragu' di carne)
2. The pasta
3. The besciamella

The three things are needed to be prepared in the listed order.
It is suggested to prepare the sauce the day before since it can take between 7 to 9 hours to be ready.
It is also possible to prepare lasagne the day before to eat it.

The meat sauce

The meat sauce, or “ragu' di carne”, also known as “bolognese”, is a meat based sauce.
Tools needed :

• a big pot
• (optional) a big crock pot

Ingredients :

• Grounded lean Beef Meat (at least 4 pounds)
• 2 or 3 big Onions
• Garlic (2 or 3 small cloves)
• 2 or 3 carrots
• 3 big cans Crushed tomatoes
• Extra-virgin olive oil
• Sugar
• Salt
• Pepper
• Dry white wine

Cut the onions, the carrots and garlic in small pieces.
Put them in the big pot with some oil and bring up to medium-high heat and cook for few minutes, until the onions starts to have a lightly golden color.
Put the ground beef in the pot and cook the meat until it turn all brown, mixing it with the onions and
carrots.
It will take a while.

When the meat is all brown, add some dry white wine and let it evaporate.
Then add the tomato, add salt , some sugar (helps to reduce the acidity) and a little sprinkle of black
pepper and cook until the sauce starts to be hot (bubbles starts to come out).

If you have a big crock pot, capable to contain all the sauce prepared, move the sauce in the crock pot
and set it up for 6/7 hours at high temperature, or 8/9 hours at lower temperature.
If you DON'T have the crock pot, reduce the heat to low and let cook for at least 4 hours, checking that the sauce doesn't become too dry.
Add hot water if necessary to keep the sauce moist and mix the sauce not too often.
At the end of the cooking on the surface should be present a lot of grease/oil (it depends about the kind of meat used. Lean meat will leave less grease/oil)
Gently, with a big spoon, remove as much as grease/oil as you can.
Don't trash the oil away in the sink !! It will clog the pipes and create problems to the sewer system!
Collect it in a old bottle and recycle it.
The meat sauce is ready.

The pasta

Of course the most important ingredient for lasagne is the pasta.
It is possible to buy ready-to-use pasta for lasagne, however is much better to prepare the pasta from
the scratch.

Tools needed :

• (optional) Bread machine
• Pasta maker
• a big bowl
• dough cutter or small pizza cutter
• A large area where to put pasta

Ingredients :

• 4 Eggs
• 4 cups white Flour
• Water

The bread machine is perfect to mix the raw ingredients and create the dough.
Put in the bread machine pan the 4 eggs and 500 g of flour (about 4 cups).
Start to mix and add little bit of water until the dough starts to be firm.
If become too wet (sticky) add white flour until is fixed.
If become too dry add little bit of water.
Without the bread machine you need another way to mix the ingredients.
Can be manually or another kind of machine. The bread machine is the best option for my experience.
At this point we need to prepare the “sheets” of pasta.
To do so, we need to use a tool called “pasta maker”.

Here a step-by-step guide to prepare the pasta sheets :

1. From the main dough, cut it out a little piece and form a small ball, about 2-3 inches diameter
2. Select the maximum opening on the pasta maker and put the ball in it , then start to roll it
3. Repeat the process folding the sheet of pasta and spreading a little bit of flour between every passage
4. When the sheet of pasta start to be tight and without crumbling and without “holes”, select the medium opening and repeat the process two or three times
5. Select the smallest opening and pass the sheet of pasta in it. A long sheet of pasta should come out.
6. Cut it in pieces, 5 or 6 inches long and place them on a table. Better to cover the table with a cloth.
7. Repeat the process from 1 until all the dough is done.

If everything is done correctly, the entire table should be covered by 5 or 6 inches pieces pasta sheets.

The besciamella

The besciamella is another sauce based on milk and butter.
To prepare it is necessary to have just a medium pot.

Just as referral : 1 Tablespoon=15g 1 Teaspoon= 5g 1 cup = 250 ml

Ingredients :

• Butter (100 g - ~7 tablespoon)
• Milk (1 liter - ~ 4 cups)
• Flour (130 g - ~9 tablespoon)
• Salt
• Nutmeg

Put all the ingredients in the pot and cook at medium-low until a “sauce” medium tick is forming.

Let's prepare lasagne !

Without the tool is better to place 2 or 3 sheets of pasta in the water at the time, leave them in it for 3-4 minutes, then retrieve them with a big fork or something that can drain the water.
When some pasta sheets are ready (cooked) is possible to start to build the lasagne.
Better to be at least in two. One cooking the pasta sheets and preparing them ready to be used, and the other building lasagne.

1. Pick a up one baking pan
2. Scrub the entire pan with butter
3. Start to put a layer of pasta
4. Put on it a thin layer of grated Parmesan cheese
5. Put on it a layer of besciamella
6. Put on it a layer of meat sauce
7. Go to the point 3 and repeat until there are enough layers of pasta to reach the top of the baking pan

Cover the baking pan with aluminum foil. It is ready to put in the oven.
When all the baking pan are ready, pre-heat the oven for 400 and then put the pans in it for at least 40
minutes.
Lasagne are ready !

What to do with leftovers

Usually some pasta sheets and some meat sauce are left over.
A neat way to use them is to cut the pasta sheets (using the pasta maker tool) in spaghetti or fetuccine.
Cook the pasta in the water used to cook the other pasta sheets, for 3-4 minutes.
Remove the pasta from the pot and add in it some meat sauce.
You end up with a wonderful home made “spaghetti alla bolognese” plate.
Extremely yummy ! Add some grated Parmesan cheese on the top.

iFood - bread Bodini

Well, technology is my world, but I'm a human being  too, and one who loves to eat.
This blog is technical oriented, preparing food is an art but involve technology too ... OK OK, today I'm feeling to share one of my recipes.
When I have time or when I'm in the mood for bread or pizza, the only way to satisfy such mood, is to prepare the bread or pizza by myself.
I love to cook many other things, on my Pinterest table "iFood" i show something ... if you are curious enough to see that :)

Bodini's bread and pizza recipe

Example of bread obtained with this recipe

Tools

• Bread machine.
  To prepare the dough, use a bread machine.
  Nothing special, almost every generic low cost bread machine will work.
  Just be sure that it can prepare the 2 pounds loaf. Usually such kind of bread machine cost around $40.
• 2 cups Pyrex to measure liquids.
• Set of measurement spoons, from 1/4 tsp to 1 tbs
  tsp = teaspoon
  tbs = tablespoon
• Set of “cups” to measure the flour. Usually these sets goes from 1/4 Cup up to 1 Cup
• wooden mattarello
• dough cutter 
• sprayer for water
• round cutter (for “panini”)
• rectangular nonstick baking trays for the bread.
• Round nonstick baking trays for pizza. Much much better if they have holes, like this one :
  

Bread/Pizza dough

Ingredients

Ingredients for 20 “panini” or 4 pizzas :

• 1 ¾ cup room temperature water
  It is strongly suggested to use filtered water, left in a jar for at least a night.
  Impurities will be on the bottom and the water will be at room temperature.
  Never underestimate the quality of the ingredients, especially the water !
  Water with chlorine or other impurities will make difficult to the dough to raise and will leave a sour taste !
• 2 tsp fine salt
• 2 tsp sugar
• Extra virgin oil
  - Bread : pour enough oil to cover ¾ of the water surface
  - Pizza : the oil have to cover the entire water surface
• 6 cup “normal” flour ( 00 )
• 3 tsp yeast for bread machine or fast raising

Preparation

Put in the bread machine bake pan the ingredients, in this order :

• water
  
• salt
  
• sugar
  
• oil
  
• flour (level it )
  
• yeast
  

Set the program “only dough”, NO BAKING !

This is IMPORTANT because the quantity of the ingredients is above the baking capability of the bread machine !!

Bread preparation

When the dough is ready in the bread machine, remove it from the baking pan and put it on a table.
In order to prepare “panini”, use the “mattarello” to flat the dough.
Flat it at least to reach ½ inch thick.
Then use a round cutter to cut at least 10-14 “round panini”.
Put them on a nonstick baking tray (is possible to use also the pizza round baking tray).
Leave some space between the panini since they will raise a bit and leave them on it at least for 1 hour (don't go over 2 hours !)

The left over dough can be put together and flattened again, then cut it in triangles and then roll the triangles to form a mini roll.
At the end of the raising time, spray the bread with water and put them in the per-heated oven at 400-405 degrees Fahrenheit for at least 18 minutes.

Check sometime the bottom of the bread. If is yellow/brown is ready.

Remove it from the oven and left it to cool down at least for an hour before to eat it.

The best way to cool it down, is to remove the bread from the baking tray (use mittens or oven gloves, it will be HOT !) and put it in a basket.

The best way to taste it is to cut it in half and then put some salami or cooked ham, a little bit of mayo or some cheese (swiss cheese will be great).

It is possible to put the bread in the freezer.
Put it in small quantities (4 to 6 paninis) in a 1 gallon freezer plastic bag. Gently squeeze out the air before to seal it.
The bread will last at least two to three months.

To re-heat it, pre-heat the oven to 350 degrees Fahrenheit, then put it still frozen (out of the bag !) for at least 8 to 10 minutes. Will be like just made.

The bread will last at least a couple of days if not put in the freezer.

Pizza preparation

When the dough is ready in the bread machine, remove it from the baking pan and put it on a table.

Create a big roll and divide it in 2, 3 or 4 pieces.

2 pieces if you like a “soft pizza”, 3 for a normal pizza, 4 for thin and crunchy pizza.

The best result is with 3 pieces.

It is also important to considering the type of topping.
Cheese topping will require short cooking time, topping with vegetables or other ingredients will require more time.
A thin crust will be OK for cheesy pizza.
Thin crust will cook MUCH faster than normal crust ! Remember that !

Using the “mattarello” flat each piece in a round shape.
Spray with flour and turn upside down the pizza during this stage, multiple times.
The dimension of the pizza has to match the round baking tray and thus will determine the “thickness” of the pizza.

Put the flatten dough on a round baking tray.

With a spoon put the basic topping (see below) over the pizza. It must be spread uniformly.

When the oven is per-heated (again 400-405 degrees Fahrenheit) place the pizza in it.
The baking will happens in two phases.

1. Phase one
   Put the pizza with the basic topping on it in the oven at least for 9 minutes (thin pizza) to 12 minutes (thick pizza).
2. Phase two
   Remove the pizza from the oven and spread it uniformly with a lot of shredded mozzarella cheese.
   Put the pizza back in the oven for at least 9 minutes more.
   Check the mozzarella ! When it start to become yellow/orange the pizza is ready !!
   If the mozzarella does not have yellow/orange spots, then is NOT yet ready !
   Don't over bake it.

Topping

How to prepare the basic topping for almost every type of pizza.

In a container, pour the content of a big can of crushed tomato.
Be careful to use ONLY crushed tomato ! Not crushed tomato with basil, or garlic, or other stuff in it.

Then add some extra virgin oil (a couple of table spoon), salt (two or three tea spoon), sugar (1 or 2 tea spoon), oregano (as much as you like, however too much will make the sauce too sour).

Mix it very well.

These quantities are enough for 4 pizzas

For 4 pizza, you will need also at least 8 to 10 cups of shredded mozzarella.
More if you like a “cheesy” pizza.