Lasagna is a tasty dish, but lasagna from the wood fire oven is even better, it's unbelievably tasty:
Start with the ragù sauce: Finely dice the onion, garlic, carrot and celery. In a saucepan on low to moderate heat, add the olive oil, onion, garlic, carrot, celery, bay leaves, and cook o until translucent (il sofrito). Then add the 2 types of mince and stir until the meat is loose, add salt and pepper and stir again until the meat is browned. Mash the tomatoes and add to the meat. Let it simmer for 2 hours with the lid half on the pan so that is can reduce a little. Stir every now and then. Meanwhile, make béchamel sauce: heat the butter in a pan, when melted add the flour and stir until smooth, then gradually add some milk and whisk until smooth, continue gradually adding in small amount of milk and whisking until you have a thick but liquid sauce. Turn off the heat, add salt and nutmeg. Assembling the lasagna: Cut the mozzarella into small cubes or thin slices. In the rectangular clay oven dish, spread 1 ladle of meat sauce on the bottom, cover with the lasagna sheets. Then cover the sheets with another layer of ragù sauce and spoon some béchamel throughout the ragù sauce, then add some mozzarella and ham. Repeat the layers layers until 1cm from the top of the dish. Finish the top layer with béchamel and parmesan only. Pre-heat the Piccolo for 10 - 15 minutes, till you reach around 180 - 200°C. Keep a small fire alive when cooking by adding a small log at the time when the previous log is about halfway burnt. Cover with foil and bake for 15 minutes, then increase temperature a little and bake uncovered for 15 to 20 minutes. Let it rest for at least 15 minutes prior serving. Buon Appetito. |