Tribune article on lasagna

I very much enjoyed this article from today's Tribune about watching a family make lasagna . Parts of it left me shaking my head in bewilderment (garlic powder?) and some raised more questions (what variety of basil are they growing and then drying and freezing? what kind of crushed or canned tomatoes do they buy?) but overall it was entertaining and informative. Details that particularly interested me included cinnamon in the gravy, adding the lemon rind to the custard, and the hour spent draining the ricotta.

Ann Fisher wrote:Parts of it left me shaking my head in bewilderment (garlic powder?) and some raised more questions (what variety of basil are they growing and then drying and freezing? what kind of crushed or canned tomatoes do they buy?)

Ann,

I had almost an identical reaction to the article. A good read but I really wanted to know a few more ingredient details (specifically the basil and tomato). My grandmother has quite a few "recipes that have no recipe", but she is unrelenting on the type and quality of her ingredients. I'm sure Mrs. Simonetti feels the same way.

I was also puzzled by the inclusion of garlic powder. I've always been of the feeling that any flavor in garlic powder gets obliterated by the tomatoes. Why not use real garlic? Curious.

Best,
Michael

I'm not sure about the recipe, but that is the best looking picture of lasagna I've ever seen.

If I remember right, K-Paul always used *both* garlic and garlic powder, claiming that one ended up with a wider flavor spectrum that way. I've tended ever since to put a bit of the powder in, just sort of gratituously, as it were. Never hurt no one that way, far as I can see.

Geo

PS. Of course, it might not have made any positive difference, either. But it never hurt.

That pic got to me, too. I had to hit Dave's in Evanston for some lasagne this evening, since I wasn't up to making it.

I felt as if I was being totally inundated by lasagne yesterday. First the article in the Tribune, then I opened Epicurious's home page only to find "Lasagne 24 Ways".

Did anyone else clip the Tribune recipe with the idea of trying it out?

My mom makes the best salad dressing in the world, and for the life of me I can not replicate it!

Olive oil
Red wine vinegar
Oregano
Garlic Powder
Salt
Pepper

Put on salad and toss right before serving. Do not dress early. Save leftovers in fridge and eat soggy the next day.

(I think the red wine vinegar is key, the brand, though she claims she only buys what is cheapest and on sale)

Garlic would not do it. Has to be powder. I think she gets the "chunkier than dust, less big than granules" kind.

I keep garlic powder in the house for salad dressings where I (a) don't want chunks, and (b) don't have time for a long steep. Doesn't get used often.

There are garlic powders that are called 'low density' or something like that: they are somewhat fluffy and not as granular as the old-fashioned stuff. They impart a lot more flavor per volume.

Powdered garlic is a must for camping trips -- sure a few cloves will keep for a couple weeks, but it's easier to store, weighs less per flavor quantity, and can be applied without using any tools.

I found it interesting that lasagne are prepared for Saint Joseph's day by the families featured in the article. Of course, it's not really surprising, given that few people observe much of a Lenten fast these days, but most years San Giuseppe falls on a full fast day. This fact is reflected in the regional specialties for this feast day in Italy, which are for the most part simple, sweet preparations of one sort or another, such as the very famous Neapolitan zeppole and their variously named counterparts (frittelle, bigné, etc. etc. Not many pasta dishes made especially for the festa di San Giuseppe immediately spring to mind but the ones I know are proper fast day dishes, such as lasganette with tomatoes and fish and nuts, or pasta with bread crumbs or with chick peas. No meat in any of these whatsoever.

At least from the standpoint of the tradition I grew up in, meaty lasagne on St. Joseph's day also seems a little odd from a second standpoint, since in much of Italy, lasagne -- a festive dish made only a couple of times a year -- is closely associated with carnival. And having it for carnival and then a couple of weeks later for San Giuseppe... well, that's not the old style...

In any event, it makes sense that the Saint Joseph's tables have been adapted to prevailing tastes and attitudes but what do the lasagne makers prepare when the 19th is on a Friday? Of course, this year it's on a Sunday, so folks like me could eat lasagne then ... if we wanted to...

This isn't intended as any sort of criticism of current practices around here but rather just as a note regarding the degree to which the celebration of San Giuseppe in (some) Italian-American circles has changed relative to practices in (Southern and Central) Italy.

Antonius

I too noticed the cinnamon in the sauce and the draining ricotta for one hour.

I usually use part skim ricotta but I am coming to the conclusion that whole milk ricotta really makes a difference in things like lasagna. This is not the place to save a few calories or fat grams.

The best part of the article was that fact that these lovely older women cook their lasagna while listening to Andrea Bocelli. Hey! There is some good taste!

Here is a pic of our recent lasagna. It looks much better than it tasted but I have just figured out how to post a photo so I am practicing. Bear with me. The novelty will wear off soon!