{"id":629,"date":"2019-12-19T09:55:48","date_gmt":"2019-12-19T08:55:48","guid":{"rendered":"https:\/\/accent4-prod.ngk.io\/?p=629"},"modified":"2020-02-27T09:57:42","modified_gmt":"2020-02-27T08:57:42","slug":"lasagnes-par-veneranda-paladino","status":"publish","type":"post","link":"https:\/\/accent4.com\/preprod\/lasagnes-par-veneranda-paladino-629\/","title":{"rendered":"Lasagnes par Veneranda Paladino"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

Veneranda Paladino, journaliste aux Derni\u00e8res Nouvelles d’Alsace, invit\u00e9e des Opus Matin de 17 et 20 d\u00e9cembre, a livr\u00e9 la vraie recette des Lasagnes.


RECETTE LASAGNE AU FOUR Les ingr\u00e9dients
<\/strong>Pour 4 personnes Feuille(s) de lasagne<\/a>\u00a0:\u00a08 pi\u00e8ce(s)
M\u00e9lange de boeuf et porc hach\u00e9<\/a>\u00a0:\u00a0600 g
Pur\u00e9e de tomate fra\u00eeche<\/a>\u00a0:\u00a0170 g
Oignon(s)<\/a>\u00a0:\u00a00,5 pi\u00e8ce(s)
Carotte(s)<\/a>\u00a0:\u00a01,5 pi\u00e8ce(s) Pour la sauce<\/strong>
Lait entier<\/a>\u00a0:\u00a070 cl
Beurre doux<\/a>\u00a0:\u00a070 g
Farine de bl\u00e9\u00a0:\u00a080 g
Parmigiano Reggiano r\u00e2p\u00e9<\/a>\u00a0:\u00a070 g et mozzarella 50g
Sel fin\u00a0:\u00a04 pinc\u00e9e(s)
Moulin \u00e0 poivre<\/a>\u00a0:\u00a04 tour(s) et noix de muscade
Huile d’olive\u00a0:\u00a03.5 cl
1. POUR LA GARNITURE \u00c9plucher l’oignon et les carottes, puis les couper en petits d\u00e9s. Les laisser cuire pendant 5 min dans une grande casserole avec de l’huile d’olive et une pinc\u00e9e de sel. Ajouter la viande hach\u00e9e et la colorer, puis d\u00e9glacer avec un verre de vin rouge. Laisser le liquide s’\u00e9vaporer puis ajouter la pulpe de tomate. Saler et poivrer, puis laisser cuire \u00e0 couvert sur un feu doux pendant 15 minutes. <\/p>\n\n\n\n

2. POUR LA B\u00c9CHAMEL Faire fondre le beurre dans une grande casserole, ajouter la farine et laisser cuire doucement pendant 2 min, sans coloration et tout en m\u00e9langeant. Incorporer le lait au fur et \u00e0 mesure \u00e0 l’aide d’un fouet, puis porter \u00e0 \u00e9bullition et cuire 2 min. Saler, poivrer et rapper la noix de muscade et ajouter 1\/2 litre d’eau chaude. <\/p>\n\n\n\n

3. POUR LE MONTAGE DE LA LASAGNE ET SA CUISSON AU FOUR \u00a0\u00a0\u00a0\u00a0\u00a0Pr\u00e9chauffer le four \u00e0 200 \u00b0C.

Dans un plat \u00e0 lasagne, verser une louche de b\u00e9chamel, puis superposer des couches de lasagne pr\u00e9alablement tremp\u00e9es dans de l’eau froide, ajouter la sauce bolognaise, la b\u00e9chamel, et\u00a0 le m\u00e9lange de parmesan et mozzarella. Changer de sens pour la nouvelle superposition des lasagne. Ne faites pas trop de couches, il faut que les lasagne demeurent moelleuses et ne s\u00e8chent pas. Enfournez le plat \u00e0 200 \u00b0C, apr\u00e8s 15 mn baisser le thermostat \u00e0 180 et cuire pendant 40 min. Cuisson lente et douce\u00a0; puis laisser reposer 5 min avant de servir avec un vin rouge Montepulciano ou un Nero d\u2019Avola, sicilien.
Bonne d\u00e9gustation\u00a0!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Veneranda Paladino, journaliste aux Derni\u00e8res Nouvelles d’Alsace, invit\u00e9e des Opus Matin de 17 et 20 d\u00e9cembre, a livr\u00e9 la vraie recette des Lasagnes. RECETTE LASAGNE AU FOUR Les ingr\u00e9dients Pour 4 personnes Feuille(s) de lasagne\u00a0:\u00a08 pi\u00e8ce(s) M\u00e9lange de boeuf et porc hach\u00e9\u00a0:\u00a0600 gPur\u00e9e de tomate fra\u00eeche\u00a0:\u00a0170 gOignon(s)\u00a0:\u00a00,5 pi\u00e8ce(s)Carotte(s)\u00a0:\u00a01,5 pi\u00e8ce(s) Pour la sauceLait entier\u00a0:\u00a070 clBeurre doux\u00a0:\u00a070 […]<\/p>\n","protected":false},"author":5,"featured_media":631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","jnews-multi-image_gallery":[],"jnews_single_post":{"subtitle":"","format":"standard","video":"","gallery":"","source_name":"","source_url":"","via_name":"","via_url":"","override":[{"single_blog_custom":"","sidebar":"","second_sidebar":"","share_position":"","share_float_style":"","post_date_format":"","post_date_format_custom":"","number_popup_post":"1"}],"image_override":[{"single_post_thumbnail_size":"","single_post_gallery_size":""}],"trending_post_position":"","trending_post_label":""},"jnews_primary_category":{"id":""},"jnews_override_counter":{"view_counter_number":"0","share_counter_number":"0","like_counter_number":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[1],"tags":[604,601],"series":[],"class_list":["post-629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-lasagnes","tag-veneranda-paladino"],"episode_featured_image":"https:\/\/accent4.com\/preprod\/wp-content\/uploads\/2020\/02\/cropped-Lasagnes-1.jpg","episode_player_image":"https:\/\/accent4.com\/preprod\/wp-content\/uploads\/2024\/10\/Design-Accent-4-Basic-scaled.jpg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"dark","subscribeUrls":{"amazon":{"key":"amazon","url":"","label":"Amazon","class":"amazon","icon":"amazon.png"},"deezer":{"key":"deezer","url":"","label":"Deezer","class":"deezer","icon":"deezer.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"},"youtube":{"key":"youtube","url":"","label":"YouTube","class":"youtube","icon":"youtube.png"}},"rssFeedUrl":"https:\/\/accent4.com\/preprod\/feed\/podcast\/accent-4","embedCode":"

Lasagnes par Veneranda Paladino<\/a><\/blockquote>