This week our talented captain, Luigi Mattiucci has decided to take Pescheria to another level. He went mad for pasta.
We have been doing fresh pasta for months now, making the basic shape gnocchi, tagliatelle and fusilli but this week we went wild and decided to go LASAGNA!!!!
You are probably thinking, OMG how can I make fresh hand-made lasagna simply at home???? Well let’s say is much easier than make a scrambled egg. You need only two ingredients water and durum wheat flour, a pasta maker ( it is actually cheap now days) and a let’s say 30 min. Once you have mixed the flour with the water, take the dough get some muscles out and roll it with your new pasta maker, after that simply create some square thin layers and leave them to rest on a tray overnight, sprinkle some flour on each layer before put them to sleep.
Our pasta are all made with durum flour and water no eggs, is actually lighter and tastier.
the result should look like this.
So after the little intro ‘how we got mad about pasta’, here is what we actually made this week for a new summer menu’
FRESH HAND MADE LASAGNA WITH RAGU’ OF MEDITERRANEAN COD, CAPERS, BLACK OLIVES, PROVOLA AND PARMESAN CHEESE.
Here is what the lasagna should look like before the baking. A little tip, layered the lasagna with the ragu’ first, then one slice of provola(smoked mozzarella) and parmesan cheese together. I call it the sexual cheese interaction, the first bite of this lasagna it actually fells like the cheeses are dancing the lambada in your mouth!
and here is our delicious lasagna.
We’ll have on the menu’ for couple of weeks, so if you feel very nostalgic and you want some good home-made, mummy, comfy food, well you should come down and have our lasagna. Don’t worry I’ll pretend to be your mum.
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