Page 15 - ŞEHİT ÖMER HALİSDEMİR ANATOLIAN IMAM HATIP HIGH SCHOOL

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Lasagna Orıgınated In Italy In The M ddle Ages And Is
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Attr buted To The Cıty Of Naples. The F rst Recorded
Rec pe Saffeared In The L ber De Coqu na (Book Of
Cookery) In The Early 14th Century, It Has Been
Descr bed That A Yeast Dough Is Prepared In Th n
Layers, Bo led, Added W th Cheese And Sp ces, And
Eaten W th A Th n St ck.

In The Rec pes Wr tten In The Century Follow ng
The L ber De Coqu na, It Was Recommended To Bo l
The Pasta In Ch cken Broth And Serve It W th
Cheese And Ch cken Fat. In A Rec pe Adapted For

The Chr st an Lenten Fast, Walnuts Are Also
Included In The D sh.
Naples Trad t onal Lasagna, "Lasagna D Carnevale,"
Is Layered W th Ital an Sausage, Small Fr ed

Meatballs, Hard-bo led Eggs, R cotta And Mozzarella
Cheeses, And Uses Neapol tan Ragu Meat Sauce And
Bechamel Sauce. Baked Lasagna (Lasagna Al Forno)
Is Also Assoc ated W th The Em l a-romagna Reg on

In Northern Italy.
Trad t onally, Semol na And Water Are Used In Pasta
Dough Prepared In Southern Italy; In The Northern
Reg ons Where Semol na Is Not Ava lable (Or Is

Scarce), Flour (Very F ne Flour Called Oo Flour) And
Eggs Are Used. In Modern Italy, Commerc al Lasagna
Is Made From Durum Wheat And F ne Semol na, As
The Only Type Of Wheat Allowed For Commerc ally

Sold Pasta Is Durum Wheat.
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In The North Of Italy, In The Reg on Of Emılıa-
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romagna And Espec ally İn İts Cap tal, Bologna,
Lasagna Sheets Are Trad t onally Green. (Pasta

Verde Green Pasta, The Color Is Obta ned By M x ng
Sp nach Or Other Vegetables İn The Dough) Served
W th Ragu (Ragu Bolognese Sauce), Bechamel Sauce
And Parmesan Cheese (Parm g ano-regg ano).

14 PREPARED BY: Yakup BOZLAĞAN