Lasagne Egg # 112 - 500G

Reference :: 004226
Unit of sale :: BOX
Pack :: 12 / box

DE CECCO

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Description

Ingrédients

Suggestions d'utilisation

The Lasagna Eggs Have A Characteristic Appearance To Regular Layers With Good Solid Structure. Their Smell, Color And Flavor Are Typical Of This Product To Wheat Semolina And Eggs.

Allergens

Gluten, Eggs

Ingredients

Durum wheatsemolina and fresh pasteurised eggs (19%)

Lasagna is one of the oldest known pasta shapes. It may correspond to the Latin "Lasagna" (which in turn derived from the Greek "laganon": a large, flat sheet of dough cut into strips). This shape began to be known as "Lasagna" after 1000 AD. The first traces of its widespread use as "Lasagna" are found in the works of the most famous Italian poets of the 12th century. "Granel di pepe vince / per virtù la lasagna" (The lasagna wins thanks to the peppercorn) quoted Jacopone da Todi. Cecco Angiolieri, on the other hand, admonished readers: "chi de l'altrui farina fa lasagne / il su' castello non ha ne muro ne fosso" (Lasagna made with other people's flour is like a castle without walls or moats).

This pasta shape has always been one of the most popular in Italian cuisine; the best-known and simplest recipe is based on Bolognese sauce, béchamel, and Parmesan. Mozzarella was only recently added to the recipe.

The so-called "white" versions, based on mushrooms or vegetables, are also quite famous.