This content is a step-by-step culinary demonstration by Chef Simone Caponnetto on how to prepare a traditional Italian lasagna, focusing on the key components: ragù, béchamel, and pasta assembly.
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Hello guys, I'm Simone Caponnetto, the head chef of "Locale Firenze" and
today we will be preparing lasagna. I hope you will do the same at home
All right, let's start from the base. We start from the Ragù. We have
this beautiful meat here. It's beef, a little bit of pork and some beef fat. Also,
we have all the veg, the base of the the Ragù, very Italian, carrots, celery,
and red onion. We have some tomato paste, beautiful red wine. And let's go. Let's start
It's never enough olive oil
Let's start with the carrots
onion
and celery
A pinch of salt to make them sweat
In the meantime, I'm going to toast the meat
Very hot pan. And I will give you a trick. We're going to put it in the pan with a little
bit of olive oil. And we're not going to stir it. So, it will be nice and uh crispy
Okay, we are ready
Smells good
All right
[Music]
I'm not going to stir it for the moment. I want
a nice crispy maillard reaction on the bottom. Little bit of salt
That's what we want. A nice crispy reaction
Now I can go
So what we do is to use a very aromatic salt which is made with rosemary, sage,
thyme, a little bit of of lemon zest and a good quality salt. So
instead of adding herbs that then you will find it in the finished recipe,
I will just use this salt which is very aromatic and flavorful
All right
The meat is ready. Vegetables are ready. I'm going to put the meat together.
I'm going to put the meat in the veg. Fantastic.
All right. That's the base of our Ragù. I'm going to add tomato paste. Just half
a spoon. Maybe a little bit more. And let's mix. Very important to cook it, the
tomato paste. I can not add liquid now. Otherwise it would stay raw and
too acidic. It's very important to cook it a little bit like a couple of minutes
All right, looks good
All right, in the meantime here we're preparing everything to make
our Béchamel, the white sauce. Very important for lasagna. So we weight now the butter,
flour and milk. We will make an emulsion of butter and flour
And then this preparation we we will be adding to the milk and then we season
Okay
Tomato, tomato sauce
Okay, nice
A little bit of water
And the base of the Ragù is ready to cook for at least 4 hours. Slowly, slowly like this. Like that.
Okay. Next step. Béchamel, butter .
Okay. Same quantity of butter to the same quantity of flour. In this case,
we're doing 160 g of butter. 160 g of flour. We will be melting the butter. Once it's melted,
we add the flour and we let it cook. We toast a little. We want a light brown
Roux in this case. In the meantime, I'm warming up the milk, preparing
nutmeg and white pepper and obviously salt also. All right, let's go.
Let's stir our Ragù
Smells good
Fantastic
Okay
we go with the flour
Okay, flowers and butter are incorporated. And now we let it cook
to a light brown point
I start to season the milk in the meantime. Salt,
nutmeg,
and white pepper
We mostly use white pepper here. It's more aromatic. It's less aggressive.
All right
Okay. The Roux is ready
The color has changed a little bit. The flour is being toasted
Yes. Switch on the milk and we're going to introduce to our milk
Beautiful
Béchamel
It's quite thick, but for lasagna, you need something quite thick. Otherwise,
it will be like melting too much, will be not set
All right. Perfect
Very important to try. Let's try the flavor
Very good. Let's just add pinch of salt
and more pepper
Perfect
All right, let's put the Béchamel here
Perfect
And then to avoid that we'll be forming a film on top which we don't
want. We always put a plastic film like this. We cover it so it stays nice and warm. Boom. All right
Let's pretend that that is ready
I will be using another one (as the cooking time is 4 hours)
Any special parmesan? That's a really good parmesan. It's 36 months old so it's quite intense
in flavor. A big deepness of flavor I would say. You guys can use a 24 months but
not less, please. So 24 is okay. 36 I think from my opinion it's perfect. and then higher than
36 it's it's too much. It's too intense. It depends what you have to do. But we also use
uh 40 months or even more. But obviously it depends what you have to do. All right. Perfect
Guys, we already have our sheets of pasta. Beautiful pasta. This one with the recipe we
use it's half white flour, half seimola and then obviously egg, fresh eggs. This one
you can easily buy in any supermarket it's already done ready for lasagna or already in sheets
like that. I'm going to blanch It's very, very quick. So let me put some salt in boiling water.
I will have cold water in another pan just for the shock. We don't want to overcook. So,
it's just a blanching and then cooling down.
Okay, I'm going to put it here. Let's blanch our sheets.
Okay. It's very thin, so it will cook very very fast
30 seconds, 40 seconds is more than enough.
All right
The Sheets are ready. Cold water. We stop the cooking
Next step, I'll take it out from the cold water and just
lay it with some olive oil so it will stick to each other.
Beautiful
A little bit of olive oil
Okay
Now we can open the Béchamel
So you can see there's no crust on top.
Okay, we start like that. Béchamel on the bottom. So we are sure pasta while
it's cooking it will never get stuck to the tray
sheets
perfect, Béchamel
it will be melting while it's cooking. That's why we keep it quite thick.
All right. And there we go with the Ragù
Let's not be shy
Beautiful, parmesan
And we keep going like that
Pasta sheets. I'm going to cut one strip.
Yes
Perfect. And we go ahead
Yes
Another thing that's very important to make the pasta it that it covers everything. So
don't worry if your sheets is not perfect and doesn't fits perfectly to the tray you're using. You
can cut it. You can do small pieces. You can do small stripes because then this one
will be be stuck to the other pasta. So don't worry. Okay. All right
All right, guys. For the last layers, I will make my Béchamel a little bit smoother. So,
I add a little bit of milk and blend it, okay. Just for the last layer. So let's go
with a softer Béchamel
Ragù
Let me use a spoon
Juicy
Perfect. And parmesan. Very important. Don't be shy with parmesan on the last layer
Voila. We are ready to bake
Okay, we're ready to bake
All right. So, the oven at 200°C / 392°F
and let's get it in. Let's go
Half an hour at the beginning, then we will check. All right, guys. Lasagna is ready. Just missing one
minute. We don't need this minute. It's perfect. All right, let's be careful. It's very hot
Boiling hot. Okay. Nice and caramelized. Let's go to the table because it's very heavy
Okay. Fantastic. So, the lasagna is ready. Nice and crispy. You can check this part. I love it
Okay. It's a bit puff, the pasta
You can hear. I'm sorry that you cannot smell because it smells very well. So my suggestion is to
to let it rest for at least half an hour before you even cut. I will just show
you inside if you want. But perfect lasagna has to rest. It's very important this step
now. It's it's a bit too soon, but the lasagna is good. Has to be good.
Nice red wine from Tuscany
And the perfect lasagna. What else? Thank you. Please. Perfect. Thanks.
Okay. 20, 20 seconds. 20 seconds for the sound. - Of silence?
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