Comments on: what’s cooking wednesday: calabrian stuffed lasagna

By: Bleeding Espresso » what’s cooking tuesday: pasta al forno con melanzane (baked pasta with eggplant)

Tue, 14 Oct 2008 04:45:47 +0000

[...] next day? P requested leftovers reheated for lunch–an honor previously reserved only for my Calabrian stuffed lasagna, so you know it must be [...]

By: Bleeding Espresso » (almost) everything you always wanted to know about me (part the first)

Mon, 21 Jul 2008 04:48:23 +0000

[...] no fail dishes are Calabrian stuffed lasagna (my mom, not a big lasagna fan *loves* this), pasta with tuna (with lemon (at right) or with [...]

By: sognatrice

sognatrice — Wed, 28 Nov 2007 16:15:00 +0000

Tracey, sorry I just saw this comment now, many months later, but I definitely agree with you that the tomato grinder is a MUST. I didn’t even know how much I needed it until I came here

By: Tracey

Tracey — Mon, 19 Feb 2007 22:08:00 +0000

I have the same cheese grater! It sits on top of a glass container and has a green lid. I bought it in Rome.

As for the tomato press - that is an absolute must for the Italian kitchen. I am Australian with Italian parents and my mother gave me one of those when I first moved out of home. Now I live in Paris and within 2 days of arriving here - I made my husband take me to the BHV to buy one!

By: sognatrice

sognatrice — Thu, 21 Dec 2006 06:48:00 +0000

Christina and Shan, rest assured there is a special place among lasagne for ricotta and mozzarella. Like Delina said above, lasagna is so versatile–you can throw just about anything in that you like. Oh, comfort food

Elle, confession: I had no idea what the shiny silver thing was either when P’s mom gave me one (she obviously had a feeling I didn’t have one b/c she gave me this literally within a week of our relationship starting). It’s awesome, really. I hope you got back to Lidl

By: Shan

Shan — Thu, 21 Dec 2006 02:26:00 +0000

Oh that looks yummy. I’ll have to give that a try.

I love to make lasagna. It’s of the ricotta/mozzarella variety. I think it’s pretty good, but so many ethnic foods we have here are bastardized versions of the original recipe. Maya’s Godmother is Italian, her parents immigrated here. I was mortified when she insisted on taking some of my lasagna home with her. I begged her not to let her Mom or worse yet her Nonna eat it. I didn’t need that kind of stress, but surprisingly enough they liked it. They may have just been being polite, but whatever, I’ll take it.

By: Elle

Elle — Wed, 20 Dec 2006 17:15:00 +0000

Ohhh yum - Lidl are doing those grindy things (Sorry Lidl crazy today!)… I wanted to get one. I’ve only recently been introduced to the kitchen - didn’t know what the grindy thing was - but it was so shiny and I just had to have it. I did’t get it for fear of being told off for spending too much money - but I may just make a trip back there tomorrow!

By: christina

christina — Wed, 20 Dec 2006 15:44:00 +0000

That looks fabulous! Thanks for sharing! I still have the family lasagna recipe using ricotta and mozzarella. I’ll have to try yours one of these days.

Christina

By: sognatrice

sognatrice — Wed, 20 Dec 2006 14:40:00 +0000

J, to be honest, I think I’d prefer it with besciamella too, but P is against most dairy (except cheese), not for an allergy, just because he didn’t grow up with it. One of these days, I’ll sneak it in though

Delina, if you try this out, let me know if I wrote the directions OK. I’m not used to writing recipes yet…I find myself acting like my grandmother: “I don’t *know* how much of what goes in!”

By: Delina

Delina — Wed, 20 Dec 2006 14:23:00 +0000

Yummmmeeee! Lasagna is a very flexible dish - can be done in so many ways - your way looks perfect!