Lasagna, rectangular sheets of dough, on which traditional minced meat or fish, or even only vegetables, with a béchamel sauce and a little cheese slips. Yes, but what cheese? What meat? Eve Tavernier author of the blog “Une Table au Soleil” is a purist of this dish, you will hear her tips for lasagna to be tasty as it should be in Italy. Back to the Italian term lasagna, it would find its etymology in ancient Greek lasana which means “kitchen tripod”. This word referred to the dish in which the pasta was prepared.
Eve Tavernier: Lasagna: a dish from northern Italy, so no olive oil, garlic or basil. A rich and poor dish at the same time. Which takes time to prepare. You have to start the day before with the cooking of the ragù, the meat simmered with the vegetables, the basis of many Italian recipes.
– @Eve_Tavernier
Eve Tavernier is a culinary columnist, inveterate gourmet, sometimes photographer, always a cook, a zigzag between words and a disillusioned Cartesian. Find his recipes, his passion and his gastronomic or wine favorites on his blog: unetableausoleil.fr and on my Instagram feed @evetavernier
