Okay, after the Giuseppe sauce… the Giuseppe lasagna… forgot the meat sauce and the ricotta. Let's go with eggplant, capicollo, hard-boiled eggs, Friulano, mozzarella and the Giuseppe sauce. A lasagna that is delicious!
500gLasagne al l’uovo (lasagne à bord droit aux oeufs)Lasagna Al Uovo (i usually use straight edge pasta, but any lasagna will do )
4hard boiled eggs
1large eggplant
2cupsolive oil (for frying eggplant at low heat , approximate)
250ghot capicola
300gFriulano cheese (or Montazio)
300gMozzarella cheese
6cupsGiuseppe tomato sauce.
The eggs:
1
Put the eggs in a pan of cold water, boiled them 11 to 12 minutes from boiling point. Cool them in cold water. Peel them and passe them in an egg slicer to have equal slices.
Preparation of Eggplant:
2
Cut the eggplant in 5 mm slices, brushed with olive oil to prevent them from drinking the oil too quickly in the frying pan. Calculate 1h for 1 large eggplant. Do not force cooking.
Warning: Next step requires patience and all your attention. Do not force cooking. Regular Olive oil should not be overheated.
3
Heat one-quarter of the olive oil over low heat (3-4) and slow fry the slices. The qty of oil is approximate, it depends on your patience to drained each slice before they are deposited on the paper towel. The goal is to always have an oil mat, if the bottom of your pan shows the nose… you add.
Warning: This step requires patience and all your attention. Do not force cooking. Regular Olive oil should not be overheated, its smoking point is around 330 F to 350 F…
After this point, the oil start to decompose and loose it's nature resulting bad taste and formation of carcinogens elements also if you get to the flash point, the vapours from the oil can ignite in air. Pre-heating at 3-4 for 10min and it’s good (it also depends on the oven)… That said, we are talking low temperature frying, you will have the impression of boiling your eggplant slices at the beginning… But patience, they will become brown and golden. Obviously it’s like pancakes, the second batch is better. Anyway the goal is not to make chips!!!
Lasagna:
4
For Pirro lasagna al uovo: Boil lasagna two by two for about 2 min. Cool them and place them on parchment paper to keep them separate. Assembled the lasagna quickly. It’s more trouble for a better taste.
5
For regular lasagna noodle: Just boiled the lasagna at half cooking (they must be malleable). Cool them in cold water.
The assembly:
6
Do not start your lasagna direct in the bottom of the dish! Bad idea. Put some olive oil in your pan first, add a few spoons of tomato sauce.
7
After it’s quite simple: pasta, sauce, 1 row of eggplant, 1 rows of egg slice, grated friulano, 1 tidy of capicollo, tomato sauce and we start again…
8
Cover with aluminum foil and bake at 350F for 1 h, remove foil, continue cooking for 30 min at 45 min. Leave to rested for 5 min.
Serve 😉
We can prepare and cook it the next day.
Steps in picture
Ingredients
500gLasagne al l’uovo (lasagne à bord droit aux oeufs)Lasagna Al Uovo (i usually use straight edge pasta, but any lasagna will do )
4hard boiled eggs
1large eggplant
2cupsolive oil (for frying eggplant at low heat , approximate)
250ghot capicola
300gFriulano cheese (or Montazio)
300gMozzarella cheese
6cupsGiuseppe tomato sauce.
Directions
The eggs:
1
Put the eggs in a pan of cold water, boiled them 11 to 12 minutes from boiling point. Cool them in cold water. Peel them and passe them in an egg slicer to have equal slices.
Preparation of Eggplant:
2
Cut the eggplant in 5 mm slices, brushed with olive oil to prevent them from drinking the oil too quickly in the frying pan. Calculate 1h for 1 large eggplant. Do not force cooking.
Warning: Next step requires patience and all your attention. Do not force cooking. Regular Olive oil should not be overheated.
3
Heat one-quarter of the olive oil over low heat (3-4) and slow fry the slices. The qty of oil is approximate, it depends on your patience to drained each slice before they are deposited on the paper towel. The goal is to always have an oil mat, if the bottom of your pan shows the nose… you add.
Warning: This step requires patience and all your attention. Do not force cooking. Regular Olive oil should not be overheated, its smoking point is around 330 F to 350 F…
After this point, the oil start to decompose and loose it's nature resulting bad taste and formation of carcinogens elements also if you get to the flash point, the vapours from the oil can ignite in air. Pre-heating at 3-4 for 10min and it’s good (it also depends on the oven)… That said, we are talking low temperature frying, you will have the impression of boiling your eggplant slices at the beginning… But patience, they will become brown and golden. Obviously it’s like pancakes, the second batch is better. Anyway the goal is not to make chips!!!
Lasagna:
4
For Pirro lasagna al uovo: Boil lasagna two by two for about 2 min. Cool them and place them on parchment paper to keep them separate. Assembled the lasagna quickly. It’s more trouble for a better taste.
5
For regular lasagna noodle: Just boiled the lasagna at half cooking (they must be malleable). Cool them in cold water.
The assembly:
6
Do not start your lasagna direct in the bottom of the dish! Bad idea. Put some olive oil in your pan first, add a few spoons of tomato sauce.
7
After it’s quite simple: pasta, sauce, 1 row of eggplant, 1 rows of egg slice, grated friulano, 1 tidy of capicollo, tomato sauce and we start again…
8
Cover with aluminum foil and bake at 350F for 1 h, remove foil, continue cooking for 30 min at 45 min. Leave to rested for 5 min.
Pour offrir les meilleures expériences, nous utilisons des technologies telles que les témoins pour stocker et/ou accéder aux informations des appareils. Le fait de consentir à ces technologies nous permettra de traiter des données telles que le comportement de navigation ou les ID uniques sur ce site. Le fait de ne pas consentir ou de retirer son consentement peut avoir un effet négatif sur certaines caractéristiques et fonctions.
Fonctionnel
Always active
Le stockage ou l’accès technique est strictement nécessaire dans la finalité d’intérêt légitime de permettre l’utilisation d’un service spécifique explicitement demandé par l’abonné ou l’utilisateur, ou dans le seul but d’effectuer la transmission d’une communication sur un réseau de communications électroniques.
Préférences
Le stockage ou l’accès technique est nécessaire dans la finalité d’intérêt légitime de stocker des préférences qui ne sont pas demandées par l’abonné ou l’utilisateur.
Statistiques
Le stockage ou l’accès technique qui est utilisé exclusivement à des fins statistiques.Le stockage ou l’accès technique qui est utilisé exclusivement dans des finalités statistiques anonymes. En l’absence d’une assignation à comparaître, d’une conformité volontaire de la part de votre fournisseur d’accès à internet ou d’enregistrements supplémentaires provenant d’une tierce partie, les informations stockées ou extraites à cette seule fin ne peuvent généralement pas être utilisées pour vous identifier.
Marketing
Le stockage ou l’accès technique est nécessaire pour créer des profils d’utilisateurs afin d’envoyer des publicités, ou pour suivre l’utilisateur sur un site web ou sur plusieurs sites web ayant des finalités marketing similaires.
