"Because that is the thing about pasta al forno—baked pasta—the time between finishing the construction and the eating is around about 25 minutes. That is, exactly the right amount of time to wash up and wipe up, or delegate those tasks to someone else while you make a salad and open a bottle of wine."
"While their recipe is undoubtedly written for fresh pasta—either homemade or bought—it can and should be adapted for dried pasta, too. Just remember to plunge the dried sheets in boiling water for 30 seconds before using them, even if the packet instructions say not to soak them. Also, make the bechamel slightly more liquid by increasing the milk by 100ml."
"Some of the best lasagnes don't contain meat at all. Meera Sodha's recipes for asparagus lasagne with pecorino and spinach, walnut and tomato lasagne are scene-stealing. Mushroom and taleggio make for an incredibly luscious dish."
Baked pasta, or pasta al forno, provides an ideal cooking method that leaves approximately 25 minutes between assembly and serving—perfect timing for washing dishes, preparing salads, and opening wine. The baked-pasta category encompasses numerous variations beyond classic lasagne bolognese. Fresh pasta recipes can be adapted for dried pasta by briefly blanching sheets in boiling water and adjusting bechamel consistency with additional milk. Diverse options include tomato-rich meat sauces, Sichuan-inspired variations with fermented beans, and vegetarian versions featuring ingredients like asparagus, spinach, walnuts, mushrooms, and taleggio cheese. These dishes combine practicality with culinary completeness.
#baked-pasta-recipes #lasagne-variations #vegetarian-pasta-dishes #cooking-techniques #pasta-al-forno
Read at www.theguardian.com
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