Carasau bread lasagnette with white ragout
PORTIONS
COOKING
PREPARATION
TIME
DIFFICULTY
Ingredients
Carasau bread sheets to taste
For the Ragù sauce
1/2 blonde onion
1 medium sized carrot
1/2 kg of sausage
1 buffalo mozzarella from Campania
100 g of grated parmesan
Extra virgin olive oil
flavored salt
white wine (I used Kakhetian noble white)
For the béchamel:
1 knob of butter
1 liter of milk
3 tablespoons of flour
Nutmeg powder
flavored salt
PORTIONS
PREPARATION
COOKING
TIME
DIFFICULTY
Ingredients
100 g Sardinian bread
1 tablespoon honey of corbezzolo
2 sprigs of rosemary
to taste extravirgin olive oil
to taste pepper
Preparation
Leave to cook covered for at least a quarter of an hour.
Preheat the milk in a saucepan, but without boiling it (I usually do this in the microwave because it is quicker). Melt the butter in a large pan over a very low heat, remove from the heat and after adding the salt and powdered nutmeg, add the sifted flour little by little and mix with a whisk to avoid forming lumps, until all the flour is well absorbed by the butter.
At this point, put the pan back on the stove over low heat and gradually add a little milk at a time, continuing to stir. Having poured in all the already hot milk, leave the béchamel on the heat for a couple more minutes, continuing to stir until the milk thickens by simmering again and the right creamy but still liquid consistency is obtained. In this case, in fact, I deliberately leave the béchamel not too firm, because the liquids will serve to soften the carasau sheets.
At this point prepare the layers of the lasagna. First, place a few ladles of bescliamella on the bottom of a baking dish and then place the carasau sheets so that they cover the bottom well. Add the béchamel, the ragù and the diced mozzarella and finish with a generous handful of parmesan in each layer. Cover the last layer well with the béchamel and sprinkle it with plenty of parmigliano.
At this point I let it rest in the fridge overnight. If you cook immediately, bake the lasagna for about fifteen minutes at 180 C and then put it under the grill for another 5 minutes to make it gratin.
I repeat because many people ask, that bread SHOULD NOT BE WET. It will absorb the flavors of the ragù and the liquid of the bechamel during cooking. The carasau must therefore be used in purity, otherwise you end up with a "pimp" on the plate instead of a very thin sheet of pastry with a delicate flavour.
Every time I prepare lasagna I do it the day before. Resting allows the flavors to settle well and, in my opinion, improves the taste.
Carasau Bread recipes
