Italian LASAGNA Variations

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Published 2021-09-12
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Italian LASAGNA Variations

I sure love a real Bolognese lasagna, but that doesn't mean I don't like to mix things up from time to time. Which is why, in this video, Eva shares with me some of her favorite lasagna variations from around Italy!

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00:00 The Sacred Sunday Lunch
01:02 Making Lasagna Variation #1
03:39 Trying "Vincisgrassi" from Marche
06:08 Making Lasagna Variation #2
11:00 Trying "Timballo Teramano" from Abruzzo
15:50 Making Lasagna Variation #3
17:16 Trying Eva's Childhood Lasagna
20:47 Ciao for Now!

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VINCISGRASSI RECIPE - www.pastagrammar.com/post/vincisgrassi-italian-mar…

TIMBALLO TERAMANO RECIPE - www.pastagrammar.com/post/timballo-teramano-italia…

LASAGNA ALLA TURI RECIPE - www.pastagrammar.com/post/lasagna-alla-turi-a-fami…

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All Comments (21)
  • @PastaGrammar
    We're curious to know which lasagna you guys think looks best!
  • @Alexois
    I must say that Eva's pronunciation of crêpe is a lot closer to French pronunciation then Harper's!
  • @paolobera
    The name Vincisgrassi came from the origin of this dish. The story tell that vincisgrassi was a dish made from a local farmer in Marche region for an Austrian General during the napoleonic war (before the treaty of Tolentino). The general asked to a poor farmer a pasta with meat dish, the farmer was poor and meat was scarce, so he killed a chicken and used the interiors to make a sauce, then added spice, liquore wine (vincotto marchigiano), ad made a lasagna. The dish was a succes, and took the name of the general, the name was Alfred von Windisch-Graetz :).
  • @tinaschafer7780
    11:57 Actually she pronounce crepe more like French people. Hapers pronunciation of crepe is like the "a" of American English.
  • @icecube17ful
    I have so much respect for Eva… she is incredible. 🇮🇹🇮🇹🇮🇹🍝
  • I once had a dream of making a restauraunt called "Land of Lasagna" where all the entrees would be some kind of Lasagna. I'm not Italian but, I think this is a good idea.
  • The music was on point. Those were all masterpieces. Eva is adorable. There is a good level of sass between the two of them, but I would not want to cross Eva 😬 . Great video. Every Sunday is like visiting with friends.
  • @j_freed
    0:46 'I have ever cook-ed something-a no yummy, 'Arper?' Well you two are just adorable. 💯
  • I love the way Eva blushes when the food is really good. The first time I saw this, I thought something was wrong. Thought, "Oh, my gosh, why is she mad?" The second time I saw it (in the same, my first PG video), I realized this is her reaction when the food is too delicious for words. 13:10.... To this very day, that blush still makes me so freaking happy! Aiy-ya, que belissimo, que fantastico....🤗🥰😍❤👏👏👏 19:46, she's blushing, so she really means i
  • @1LSWilliam
    When she beats him up, always deservingly and in complete jest, I love them all the more. Commedia dell'Arte.
  • @zo2913
    Eva's fathers lasagna is probably the best lasagna I have ever seen and I have seen and tasted many a lasagna in my time. It has all the right ingredients in the right amounts. I am going to have to make it one of these days. Thanks for the recipe.
  • @peremeesz
    I'm so glad Eva taught busy Americans how to make a lasagna-like dish that only takes five hours to make! Rolling mini meatballs for an hour or two is just what they need. ;)
  • @russellwall1964
    I think the one that Eva’s dad makes looks the most delicious. I’m sure he approves of the one she just made!!
  • Eva's family lasagna got me hungrier than any other lasagna she's ever made! Looks sooo yummy!
  • Thank you for making the timballo Teramano, this is the kind of " lasagna " I grew up with. When my mother made this, she would make the crepes a day or two ahead and it was usually a 3-day preparation time. But she did have the tiny meatballs, the peas, the cubed mozzarella, the Ragu just as you included. She did make a bechamel sauce as well, and also made a kind of mixture of parmiggiano, flour, egg, and parsley that she would try and then cut into cubes to spread between the layers of crepes. Once in awhile my brother and I tried to replicate this dish but it's never the same because my mom never wrote down her recipes completely. But we keep trying! Using the spring form pan is an ingenious idea, I think in my mother's time there never would have been one large enough or the size of timballo she liked to make but it certainly makes getting the finished timballo out more easily.
  • Well done Eva. Harper, I don't think you appreciate Eva as much as you should. She is the show when all said and done.
  • @nessuno1948
    Signora, a parte i cannoli che, per il mio gusto favorevole all'amaro ed acido ed al poco dolce (sono del confine italo/sloveno) non piacciono granchè ma che non dubito siano apprezzati dalla maggioranza dell'umanità, lei è un genio della vera cucina, quella che la gente apprezza con soddisfazione.
  • @ufopsi
    Lasagne con spinaci alla panna al posto della carne: sono megabuone! Eva, detto questo mi fate venire sempre una gran voglia de magnare. Un abbraccio dalla Svizzera!
  • Harper, how lucky you were to meet Eva! When she looks at you, her eyes shine. I also want someone who looks at me like this!!!!!!!