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03-13-2015, 03:33 PM | #46 |
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03-13-2015, 03:34 PM | #47 |
Bono & Grbac wasn't enough
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Lasagna don't get any on ya
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03-13-2015, 03:40 PM | #48 |
Baba Ganoush
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I have mozzarella but not fresh :-(
I have parm at the house, but that's not fresh neither lol
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03-13-2015, 03:40 PM | #49 |
Seeking the Truth daily
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We really enjoy Lasagna made with a classic Bolognese Sauce that we had in Italy. This is almost a duplicate of what we had but ours uses the no cook lasagna noodles....http://www.bonappetit.com/recipe/lasagna-bolognese
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03-13-2015, 03:41 PM | #50 |
Baba Ganoush
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03-13-2015, 03:41 PM | #51 |
Consuming CP souls
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Nooooooooooooooooooooo
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03-13-2015, 03:45 PM | #52 |
Baba Ganoush
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Yeah I know I'm blowing it big time.
/Nohomo
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03-13-2015, 03:52 PM | #53 |
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You are absolutely correct! True Italians never ever use cottage cheese. I'm a true Italian originally from Philly and was stationed in Italy for 4 years. No self righteous Italian would use cottage cheese. Ricotta all the way!
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03-13-2015, 03:54 PM | #54 |
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03-13-2015, 03:54 PM | #55 |
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VARSITY
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03-13-2015, 03:55 PM | #56 |
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I think you'll really like it. You'll see some of it stick to the pasta, it's very good.
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03-13-2015, 04:01 PM | #57 |
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When you mix you cheeses for the cheese layer, you use ricotta, shredded mozzarella and instead of parmesan you use pecorino romano, egg(s), parsley, salt and pepper. Leave the cheese mixture out for at least 1/2 hour before you start your layering so it spreads easier and gets hot while you are cooking it.
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03-13-2015, 04:06 PM | #58 |
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Not to nit-pick, but Ricotta is a byproduct of the cheese making process (leftover whey). It needs acid and heat for its production. Not much flavor. It's similar to any un-aged cheese, like mozzarella, queso fresco or farmer's cheese, among others.
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03-13-2015, 05:04 PM | #59 |
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Diced tomatoes, tomato paste, half ground beef/half italian sausage, onions, garlic, ricotta, mozzarella, and lasagna noodles. Simple, yet delicious.
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03-13-2015, 06:22 PM | #60 | |
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Quote:
(no homo) /pasta lover
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