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I Tried To Make A 700-Year-Old Lasagna Recipe • Tasty

I Tried To Make A 700-Year-Old Lasagna Recipe • Tasty


let us begin I don’t know any Italian how do you say let’s do it opposites of ciao welcome to the series premiere of edible history we’re learning the stories behind some of the world’s most popular foods then diving into the kitchen to try our hand at cooking like the chefs and bakers of yesteryear today we’re going to be discussing the origins of an often loved and heartburn inducing dish called lasagna ah lasagna it’s tasty it’s filling it’s dense but where does the Sania come from Italy probably why is it like this has it always been so dense have people ever eaten it and then not immediately taking a nap these are all questions and I’m seeking answers today we’re joined by Linda from salty Seattle hello what’s up can you tell me a little bit about lasagna where it comes from so this is actually super interesting Italy’s very regionalist everybody thinks that they invented and they both sort of like five four the inventor of what we think of as modern-day Hassan yeah but the reality is it predates both of those different versions this poem that dates all the way back to the 13th century he who looks at magnitude is often mistaken a grain of pepper conquers lasagna with its strength so that comes all the way back from the 1200s which probably predates anything anybody was doing in Sicily or in Bologna wow that’s super old was it always as as cheesy and a saucy as it is today definitely not the Chinese didn’t even get tomatoes until like the latter Renaissance what I think of tomatoes is basically an Italian fruit the original lasagnas were basically dry cracky sheets with maybe a little bit of like a sprinkling or a smattering of some cheese and then maybe like some some strange and esoteric medieval spices when I think about lasagna I picture a big sir serving tray of lasagna and everybody’s getting their own individual slice earlier iterations they would make like little like pasta handkerchiefs little just squares you know and a square and then maybe some bechamel oh one of the original sauces and then another square and then some vegetable a they would actually eat it off of hot Spears or hot sticks I got to say that a boiled semi spiced noodle on a hot stick is not what I think of when I think of lasagna today we’ll be making a lasagna recipe that’s seven hundred years old it comes from the Li Verde Coquina an anonymous cookbook from the 14th century court of Naples Wow now as Linda told us this won’t end up looking anything like the lasagna we know and love in fact the only ingredients of the recipe calls for art semolina flour water cheese and medieval spices like cardamom clove and cinnamon I’ve never thought of adding those to my lasagna never even once so to begin let’s make our dough semolina flour plus water equals dough for me to eat to make my pasta I’m gonna start by dumping out my semolina flour and making a well and then using our finger we’re gonna make a deeper nice now we’re gonna pour some water into this well and then start to gently stir it together we’re gonna add a little more water [Music] oh yeah baby semolina I barely know uh it feels a little granular and it’s still falling apart at the edges so just keep kneading until it becomes nice and smooth and then when you poke it it springs back at you you know you can really feel this up in your wrist which is probably why Italian grandmas have such strong hands okay we’re gonna put it in a little ball now this is looking pretty smooth to me now we just got to give it a little poke and see if it springs back at us a bloom so we’re done with our dough now we just have to let it rest for 30 minutes goodnight little dough when you wake up things are gonna get weird Oh wha well what a well-rested dough now I’m gonna roll it out basically as flat as I can sorry reflex we’re gonna sprinkle a little flour on to make sure it doesn’t stick [Music] Wow it’s gonna take a minute to get this thing flat do this this is a pro move on up you guys have ever seen it it’s called El my hands hurt [Music] okay that looks pretty good let’s check and it’s not been enough we can get thinner than this let’s go so my cutting board is a little bit too small for that depth and width I want to roll out so I’m actually just gonna trim some of the edges and set the rest aside great now let’s just keep on rolling [Music] all right let’s take a look oh this this is looking like pasta this looks pretty dang thing to me and it feels so good it’s so fun to hold it’s like holding flesh the next step is to cut our pasta into squares three fingers long and wide because it’s a square now I was pretty hesitant when it said cut it into squares because isn’t lasagna like a rectangle but that’s what the Latin said to do it’s all Greek to me oh shoot I haven’t measured I’m sure you’ve noticed by now rabid edible history fans but this is not your standard tasty fare okay and that’s not them that’s me these lines look plenty straight we got our squares cut and ready to go so next step is to boil them patience is a virtue we’re gonna take our little pasta squares and boil them in salted water for about two to three minutes apiece now I’m just gonna take out my tiny squares and set them aside to cool before I add all of my tasty goodness I am genuinely curious about how this is gonna work out okay here we are the homestretch so now what we’re gonna do is we’re gonna take our individual squares layer them with cheese add some spices and just keep going until we feel like stopping or we run out too we’ll be using goat cheese we’re also gonna be adding a little parmesan because it’s my show we can do whatever we want and also a little v to add let’s see how these all taste together now we’re gonna add a little layer of clove and then place on top because the steps are so vague I’m gonna add one spice at a time instead of putting all the spices on every layer ooh Lala it’s looking like lasagna already [Music] [Music] voila now looking at this I’m going to take a little bit artistic liberty and maybe just put a gentle sprinkle of feta and Parmesan over it little feta makes it better I’m very rustic with my plating you know gives it a little bit of that genetic Wow and last but not least will eat it exactly as the recipe tells us it says with a wooden stick okay so buon appetito this is pretty neato so I guess I don’t I don’t really know how if I’m supposed to flip it upside down and eat it yeah okay Wow I mean let’s be honest the wooden stick really works it pretty much holds it all together Cheers you know I don’t know if I need this wooden stick but this is not bad con taste like arugula like a cheesy noodley cinnamon cardamom eat clovie dessert it’s not the most balanced array of spices but honestly I feel like with time with practice this could turn out pretty good I would definitely want to bake it though I think that would just make it so much better despite them looking and tasting so different I can really see how this later evolved to becoming what we consider lasagna it goes to show that no matter how far back you go in time some dishes are just good mmm I kind of dig it who’d have thunk what a tasty little thing thanks so much for watching this episode of edible history I for one I’m excited to see where our taste buds take us next you [Music]

39 comments found

  1. Wow, pretty heavy on those spices, cardamom and cloves can be overpowering, need a more delicate balance to really appreciate them.

  2. a trick for hand-rolling pasta I learned while visiting Italy from a little Italian lady was to drape part of the pasta over the side of your table while you're rolling it so you can let gravity do some of the work and help stretch your pasta sheet!

  3. Phew! We're finally done with that old song about lasagna, so nice that it isn't even mentioned once in the comments

  4. Here for the recipe/ history and not so much for the comedy (i didn't think i would haven't to tell the no copyright music only recipe channel to stay silent)

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