Neapolitan Lasagna Recipe of of 19-02-2017 [Updated on 09-03-2018]
The Neapolitan Carnival lasagna is practically a must for all the families of this city who offer it "at least" once during the whole holiday period. The greediest bring it to the table also during the rest of the year, perhaps when there is something important to celebrate, paying homage to this recipe so ancient that it even comes from the end of 1700, in the period of the Kingdom of the two Sicilies. Apparently King Ferdinand II liked this dish so much that he got the nickname "King Lasagna"! And if the Naples-Lasagna the king liked it then we can say that it is a real royal dish!
What differentiates this preparation from other lasagna is the complexity of the ingredients used, meat sauce made to simmer for hours, small fried meatballs, hard-boiled eggs, ricotta, mozzarella and pecorino, a light thing in short. but for once a year it can be done;)
So I leave you to traditional recipe some Neapolitan lasagna and I wish you a sweet Sunday, I returned to Naples and today I will spend the whole day at home in pajamas;) kisses: *
How to make Neapolitan lasagna
Start preparing the sauce by cutting the three types of meat into chunks.
In a saucepan with oil, sauté the chopped onion, celery and carrot together with the diced bacon.
Then add the meat and cook it for a few minutes.
At this point, add the wine and let it evaporate, turning the meat from time to time.
Add the tomato puree and mix.
From the moment the sauce starts to boil, lower the heat to the minimum and cook slowly for 4 hours.
When ready, lift the larger pieces of meat and set them aside.
Meanwhile, prepare the meatballs by putting the minced meat, egg, chopped bread, Parmesan cheese and salt in a bowl.
Mix well and form many tiny meatballs with your hands.
Fry the meatballs in boiling oil, turning them over.
Put the ricotta in a bowl and add a part of the sauce to be able to work with a fork.
Cook the lasagna sheets for a few minutes in boiling salted water, adding a few drops of oil.
As they are cooked, lift them and put them to dry on a clean cloth.
Meanwhile, boil the eggs for 10 minutes in a saucepan with water.
Then peel and cut them into slices.
Prepare the lasagna by sprinkling the pan with a ladle of meat sauce.
Then lay the first layer of puff pastry (if necessary cut some) and cover it with ricotta.
Then add the mozzarella in chunks and then the eggs.
Repeat the passassi adding the meatballs and the sprinkling of pecorino.
Cover again by putting ricotta and tomato sauce.
Finish with a sprinkling of pecorino cheese and bake in a preheated oven at 200 ° C for about 30 minutes.
Your Neapolitan lasagna is ready to be brought to the table.