{"id":9936,"date":"2016-12-16T15:04:02","date_gmt":"2016-12-16T14:04:02","guid":{"rendered":"https:\/\/www.alfaforni.com\/classic-italian-wood-fired-lasagne\/"},"modified":"2019-05-14T10:44:29","modified_gmt":"2019-05-14T08:44:29","slug":"classic-italian-wood-fired-lasagne","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/us\/recipe\/classic-italian-wood-fired-lasagne\/","title":{"rendered":"Classic Italian wood fired lasagne"},"content":{"rendered":"<p><em>\u201cLasagne alla bolognese\u201d or simply known as Lasagne are one of the best known and tasty dishes of the Italian cuisine. The original recipe of lasagne involves the use of fresh pasta, meat sauce called rag\u00f9, bechamel made with milk and butter, and of course plenty of grated parmesan: the typical cheese of Emilia Romagna, the italian area where Lasagna was born. In every italian traditional recipe there is a mix of ingredients born in that area.<\/em><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Meat sauce \/ Ragu\u2019<\/li>\n<li>1\/2 kg of fresh lasagne pasta<\/li>\n<li>grated Parmesan cheese, at least 200 grams.<\/li>\n<li>1 Knob of butter<\/li>\n<li>bechamel<\/li>\n<li>2 spoons of sunflower oil<\/li>\n<\/ul>\n<p><strong>Steps<\/strong><\/p>\n<ol>\n<li>Heat the wood fired oven adding a medium quantity of wood to have the right temperature to cook the lasagne in the traditional way, around 390\u00b0F<\/li>\n<li>Start by preparing the rag\u00f9 (meat sauce): saut\u00e9 the onion in the extravergin oil, add the carrot and the meat , finish with the tomato sauce.<\/li>\n<li>Take a casserole and start making first layer by pouring into it the rag\u00f9, the parmesan and the bechamel.<\/li>\n<li>Continue by making 5 layers, and at the last layer add only the parmesan the tomato sauce<\/li>\n<li>Put it in the preheated refractory oven at 390\u00b0F for 45 minutes<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>\u201cLasagne alla bolognese\u201d or simply known as Lasagne are one  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":9937,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-9936","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe\/9936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe\/9936\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/media\/9937"}],"wp:attachment":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/media?parent=9936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}