Commenti a: Rich Lasagne from the South of Italy http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy A Tuscan girl savouring the world one bite at a time Sun, 12 Feb 2012 00:16:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Di: Natalie http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-4323 Natalie Tue, 01 Feb 2011 12:59:09 +0000 http://en.julskitchen.com/?p=764#comment-4323 This looks AMAZING, Juls! Congrats on two years with your beautiful blog! Here's to many more-- auguri! This looks AMAZING, Juls! Congrats on two years with your beautiful blog! Here’s to many more– auguri!

]]> Di: Michael http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-2522 Michael Tue, 27 Apr 2010 16:34:53 +0000 http://en.julskitchen.com/?p=764#comment-2522 Sorry for not getting back sooner. The lasagna was a hit, even members of my family that don't like lasagna (who doesn't like lasagna?) loved it. The best the ever had, were their words. I really enjoyed it also the sauce was great. I had a hard time trying to make the veal meatballs pea size mine were more like marbles. And I live in a smallish town in Tennessee so finding Scarmoza was impossible. I had to substitute, I won't embarrass myself with what I choose to do but it turned out really good. Thanks again Sorry for not getting back sooner. The lasagna was a hit, even members of my family that don’t like lasagna (who doesn’t like lasagna?) loved it. The best the ever had, were their words. I really enjoyed it also the sauce was great. I had a hard time trying to make the veal meatballs pea size mine were more like marbles. And I live in a smallish town in Tennessee so finding Scarmoza was impossible. I had to substitute, I won’t embarrass myself with what I choose to do but it turned out really good.

Thanks again

]]> Di: Giulia http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-2398 Giulia Wed, 31 Mar 2010 09:22:35 +0000 http://en.julskitchen.com/?p=764#comment-2398 Hi Micheal, here I am at your disposal! Sorry for 'burro', it's a mistake! It is butter in italian! ah ah ah and you don't need it! As for braciolina, you can use 500 gr of meat, or even less, as it is used to flavour tomato sauce, then you can choose to eat it or not. You can use either fresh or dried rosemary (altough fresh is better). Let's say you can use 2 teaspoons of salt and 4 teaspoons of rosemary, mix it and brush one side of the veal slice, then wrap the slice on itself and tide with twine. You brown meat on each side, then pour tomatoes on top, an let it cook all together. You don't use it into the lasagna, but it can be a delicious second course! Just let me know if you have further doubts! Have a wonderful day and a joyful birthday! Hi Micheal, here I am at your disposal!
Sorry for ‘burro’, it’s a mistake! It is butter in italian! ah ah ah and you don’t need it!
As for braciolina, you can use 500 gr of meat, or even less, as it is used to flavour tomato sauce, then you can choose to eat it or not. You can use either fresh or dried rosemary (altough fresh is better). Let’s say you can use 2 teaspoons of salt and 4 teaspoons of rosemary, mix it and brush one side of the veal slice, then wrap the slice on itself and tide with twine. You brown meat on each side, then pour tomatoes on top, an let it cook all together. You don’t use it into the lasagna, but it can be a delicious second course!
Just let me know if you have further doubts! Have a wonderful day and a joyful birthday!

]]> Di: Michael http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-2394 Michael Wed, 31 Mar 2010 02:56:06 +0000 http://en.julskitchen.com/?p=764#comment-2394 Hi This looks awesome I have a few questions about how you make this, for the past two years I make my own birthday meal and I have been making meatballs and spaghetti, this year I wanted something different and your recipe caught my eye. In your ingredients list you call for burro. What is that and it isn't listed in the making of the lasagna. Also more info on the braciolina, how big of a slice how much salt and rosemary, (fresh or dried) ? And do you brown and drain or just dump tomatoes in on top? And its sole purpose is to just cook in the tomato sauce? It is not used in the laying of the lasagna? Thank you so much for sharing Hi
This looks awesome
I have a few questions about how you make this, for the past two years I make my own birthday meal and I have been making meatballs and spaghetti, this year I wanted something different and your recipe caught my eye.

In your ingredients list you call for burro. What is that and it isn’t listed in the making of the lasagna. Also more info on the braciolina, how big of a slice how much salt and rosemary, (fresh or dried) ? And do you brown and drain or just dump tomatoes in on top? And its sole purpose is to just cook in the tomato sauce? It is not used in the laying of the lasagna?

Thank you so much for sharing

]]> Di: Megan http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-2288 Megan Mon, 01 Mar 2010 01:18:19 +0000 http://en.julskitchen.com/?p=764#comment-2288 Sounds absolutely delicious and so hearty-what a perfect dish to make for these cold winter nights :) Sounds absolutely delicious and so hearty-what a perfect dish to make for these cold winter nights :)

]]> Di: Fuji Mama http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-2285 Fuji Mama Fri, 26 Feb 2010 22:14:44 +0000 http://en.julskitchen.com/?p=764#comment-2285 What a beautiful post!! I loved hearing about the family restaurant (and what a fabulous photo). This lasagne sounds WONDERFUL. What a beautiful post!! I loved hearing about the family restaurant (and what a fabulous photo). This lasagne sounds WONDERFUL.

]]> Di: Jen @ My Kitchen Addiction http://en.julskitchen.com/first-course/rich-lasagne-from-the-south-of-italy#comment-2284 Jen @ My Kitchen Addiction Fri, 26 Feb 2010 04:04:10 +0000 http://en.julskitchen.com/?p=764#comment-2284 What a beautiful lasagne... my favorite! What a beautiful lasagne… my favorite!

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