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Domowa Lasagna z Ragù i Béchamel
Klasyczna włoska lasagna przygotowana w domu z aromatycznym ragù z wołowiny i wieprzowiny, kremowym sosem béchamel oraz świeżo startym parmezanem. Warstwy makaronu, mięsa i sosu są pieczone do złocistej, chrupiącej skórki i podawane po krótkim odpoczynku.
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Cost Breakdown
Critical Success Points
- • Smażenie mięsa – Maillard
- • Długie gotowanie ragù
- • Przygotowanie roux
- • Połączenie roux z mlekiem
- • Układanie warstw lasagne
- • Pieczenie
Safety Warnings
- • Używaj rękawic kuchennych przy obsłudze gorącej patelni i garnka.
- • Uważaj na parę i rozpryskujący się gorący olej podczas smażenia mięsa.
- • Zawsze używaj rękawic do wyjmowania naczynia z piekarnika przy 200°C.
- • Ostrożnie przy przelewania gorącej wody i lodowatej wody przy blanszowaniu makaronu.
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