What team are you in?
Just whole milk for me
>>22063936bechamel with cheese in it
>>22063950that's called a sauce mayónnaise
>>22063936Ricotta mogs idc what's more traditional
>>22063936My mom always used cottage cheese so that's what I use
>>22063960
>>22063960Thats because she hates you
>>22063936BothBechamel is the sauce base, ricotta the cheese
>>22063936Both, because im not fucking Poor like you op. One dairy based component? Did your food stamps for the month already run out on you like your whore wife?
>>22063976>Hate is a powerful word, son
Neither. My family never used either and I know that's uncommon, especially for someone from Naples, but it's how we've always made it so it's how I've always preferred it. Even our strate (not sure the English word here–layers?) are different. Our tomato sauce is made with brisket, which gets pulled after cooking. Building from the bottom up, it's:lasagne -> pulled brisket -> mozzarella -> sauce -> tiny fried meatballs -> lasagne -> pulled brisket -> mozzarella -> sauce -> tiny fried meatballs -> lasagne -> pulled brisket -> mozzarella -> sauce -> tiny fried meatballs -> lasagne -> sauce -> parmigianoThen into the oven it goes.There's also a version with peas and sliced boiled eggs.
>>22064050>tiny fried meatballshow tiny we talkin
>>22064067Mini polpettine IE a little larger than a soaked chickpea. Very, very tiny. If a soaked chickpea is about 1-1,2cm diameter, the meatballs are maybe 1,5cm each.
Bechamel, veneto represent
>>22063936If there's no ricotta then I will be disappointed.
Neither. Certainly not bechamel. Red meat sauce, mozzarella, spinach maybe. If I use ricotta I make it myself, but I don’t like it in there.
>>22063953i dont think so
>>22063960It’s not your fault son
>>22063936neither.fuck is wrong with you?>>22063960the midwest need to be range banned.>>22063958ricotta tastes like lined paper.
cottage cheese is the best if we're being honest
>>22063936bechamel is just thick unctuous nothing, it has the texture of paint and near-total smothering absence of taste. i would make a sauce of chicken stock, white wine, tarragon and cream or something
>>22064960bechamel is just a base to make a real sauce from, season it and add cheese etc and its good on lasagnaside note i had a "vegan bechamel" one time made from olive oil, flour, chicken stock, its not bad
>>22064951honestly it's not so you're being dishonest
>>22065137>olive oil, flour, chicken stockthat's just gravy
>>22065137>chicken stock>veganRetard. Also this: >>22065321, you retard.
>>22065330well the vegan one was probably veg stock, im not vegan though and was just making it cause i was out of milk
>>22064960and that's why your retarded ass could never invent something as perfect as a lasagna, because you're a pseud fag with your head so far up your own ass you can't tell up from down anymore enamored with making up stupid bullshit rather than just doing it the traditional way with a white sauce with cheese (that's called a mornay sauce, you dickdongle)by the way beschamel does have a taste and it's not lasagna's fault you burned your tastebuds with your redditor hot sauce collection and your palate can't discern delicate and mild tastes anymore. furthermore, kill yourself, beschamel is amazing in a lasagna with ragu and parmesan.
>>22065587>doing it the traditional wayOh, look. It's an Anglo armchair expert who knows precisely fuck-all about Italian cuisine.She can't even spell bechamel correctly, neither the French/English way nor the Italian (besciamella). Ma'am, for all your complaining about "pseuds", you are, by far, the biggest pseud in the thread. That said:>>22064960A proper besciamella has a bit of an onion-y taste to it and if the motherfucker is unctuous, you used too much butter. Now, most bechamels these days aren't made with the clove-and-laurel studded onion like a classic one is but they're still generally finished with nutmeg so if you've got a working tongue, you should still be able to taste a bit of warming spice to it. Also, you can make what I call a tisanechemel. Just warm the the milk with dry minced onion. As the onion rehydrates, it flavours the milk. You can use any number of other dried things to the same end. Alternately, you can use a compound roux. Just make a regular blond roux and off the heat and add minced fresh onion, garlic or whatever other aromatics (also spices) you like along with a bit of salt. Keep stirring the roux until the hissing stops then set back to high flame and whisk in the milk. This is how Japanese curry roux is made, short of adding moo juice at the end.
>>22064960I would not prefer tarragon in my lasagna but if your meat component is heavier on the sausage then I would understand its inclusion.>>22065587seething for no good reason at all, a sad sight.
>>22064050Well fuck now I want Naples lasagna. Do you know if that exists anywhere or only from local autists in Italy
>>22064050ok you got ma anon, I usually mock Italian food autism but that sounds delicious
>>22065945>you are, by far, the biggest pseud in the thread>Also, you can make what I call a tisanechemel.your argument is invalid
>>22063936american cream based alfredo, which is more similar to bechemel.
>>22066974Just because you're retarded doesn't make it invalid, pseud. >>22066972>>22066939You misunderstand. I was saying that's just my family's variant, not the real deal. Properly, Neapolitan lasagne are made with a sauce made from braciole or braciolette (beef roulades) and cotiche (pork skins) stewed in tomato, not brisket. Brisket is just how my family do it. Also, ricotta is traditionally part of Neapolitan lasagne but uniquely, it's mixed with the sauce so there's no white layer (yup, that's the word, alright). For proper Neapolitan lasagne, it's lasagne -> pink ricotta -> mozzarella -> sauce -> tiny fried meatballs -> lasagne -> pink ricotta -> mozzarella -> sauce -> tiny fried meatballs -> lasagne -> pink ricotta -> mozzarella -> sauce -> tiny fried meatballs -> lasagne -> sauce -> parmigianoAlso, sliced boiled eggs at one point but I'm not sure where it goes since that's one thing my family never do. If there's one thing to know about Neapolitan cuisine, it's that of there's a way to use an egg in there, we'll do it. btw, the skin and roulade are eaten the day the sauce is made and the lasagne made with the sauce leftovers some time later, just to use it up before it goes bad. Oh, and I only say "mozzarella" because I'm not sure that foreigners are familiar with the cheeses we actually use, either scamorza or fiordilatte asciutto. The latter is pretty much identical to the low moisture mozzarella Americans are used to which is why I called it "mozzarella" above. See, in Italy, mozzarella and fiordilatte are sold in bags, floating in their own whey. Fiordilatte asciutto, literally dry fiordilatte, is not, and can often be bought by the hectogram or as a whole fucking loaf.Scamorza is the same cheese, just aged.
