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Let’s Make Lasagna: An edible investigation into the Apicus Wendi Bigelow AET 541 Dawn Tittle.

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Presentation on theme: "Let’s Make Lasagna: An edible investigation into the Apicus Wendi Bigelow AET 541 Dawn Tittle."— Presentation transcript:

1 Let’s Make Lasagna: An edible investigation into the Apicus Wendi Bigelow AET 541 Dawn Tittle

2 The Dispute of Origins Obviously Lasagna must be Italian! Lasagna origins in the first cookery book believed to be published in Britain (during the reign of Richard II in the 14th Century), British researchers declare the dish, widely believed to be Italian, as their own. Perhaps the Romans brought the recipe during their conquests. “The old Roman food connoisseur Apicio cooked something like lasagna stuffed with meat whereas the poet Horace ate it cooked in a leek and chickpea broth. (Esposito, 2011)” Italian cooking is a very old art. Apicius, an ancient roman gourmet, is credited as the author of the oldest cookbook dating back to the 5th century B.C. “The Apicius”. “but the most famous of the Romans gourmands was Apicius, who reduced eating to a system and delivered lectures on the various modes of pleasing the papered tastes. (Hackwood, 1911)”

3 Beginning preparation “for pleasing the pampered tastes” with Lasagna Collect the necessary tools. Lasagna pan Pasta Garlic and Garlic press Large mixing bowl

4 Ingredients for Lasagna 6 Eggs 2 large jars of spaghetti sauce 1 package of lasagna pasta Herbs: “BOGO”Basil 1/2 teaspoon Oregano 1 teaspoon Garlic 1 teaspoon Onions ½ - 1 cup 1 pound of hamburger or Italian sausage (optional) 1 15 oz. container of ricotta cheese 1 pound of mozzarella cheese (shredded) Parmesan cheese

5 Mixing our filling Use a nice size bowl, something you can get your hands into and stir with your hands. Combine the mozzarella cheese (should be shredded) and the ricotta cheese with six eggs add 1/2 teaspoon of Basil, 1 teaspoon of Oregano, and 1 teaspoon of chopped Garlic to the filling Mix up the ingredients above with your hands, the mixture becomes the texture of wet dough. You will be able to spread this easily over the uncooked noodles.

6 Tomato Sauce The oldest cookbook very well may be by Apicius, but that is not to say that he was the first epicure. That was Archestratus, a Sicilian Greek whose fourth-century BC poem on gastronomy survives only in the sixty or so fragments preserved in the Deipnosophists of Athenaeus. In reading them, one is struck by his emphasis on simplicity and insistence that a delicate fish be sprinkled only with a little salt and basted with olive oil, "for it contains the height of pleasure within itself" (Athenaeus, 321d). Simplicity within the Sauce. "for it contains the height of pleasure within itself" (Athenaeus, 321d). Sauce or “Gravy” 2 15 oz cans of tomato sauce 1 8 oz can of tomato paste 1 teaspoon of chopped garlic 1 cup of chopped onion Let sauce simmer until it thickens  Or use a couple of large (16 oz) jars of your favorite spaghetti sauce.

7 Layering Lasagna First layer Spread sauce over the bottom of the lasagna pan. Pasta Filling Sauce Parmesan cheese Second layer Pasta Filling Sauce Parmesan Cheese The Craft of Layering Lasagna Continue layering until all the filling is gone! Layering process is very simple. It is easy to spread filling over the uncooked noodles, Then easier to spread the sauce over the filling. Sprinkle the sauce with parmesan cheese and start all over again.

8 Baking Lasagna Preheat the oven to degrees Bake the Lasagna for 45 minutes to 1 hour covered with aluminum foil over the pan. Finish baking for 15 minutes uncovered Bon Appétit !

9 Traditional recipe blog Now we are all expert lasagna bakers, try some creativity with the Lasagna Guy! ! Lasagna Blog with ingredient variations !Lasagna Blog with ingredient variations

10 To finish our meal: An ancient Italian desert from the Apicus; a taste of the 5 th Century B.C. DULCIA DOMESTICA (House made Dessert) (Apic. 7, 13, 1) Ingredients: g fresh or dried dates50g coarsely ground nuts or stone-pine kernels a little bit salt honey, or red wine with honey (to stew) Instructions: Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in salt honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes). Note:-----You may also fill some dates with ground pepper. (I wonder how this might taste - but that's a suggestion made in the original recipe.)

11 Feedback wiki Each student will bake the lasagna and photograph a slice to be placed on the home page of “The Lasagna Wiki” at: On the wiki page titled “comments” each participant is to comment on their cooking experience, discuss variations used, and if they tried the ancient desert. The instructor will be able to answer questions and give feedback in the wiki for each student.

12 References Allrecipies.com (June 15, 2011). How to Make Lasagna [Video podcast]. Retrieved from Batali, M. (December 27). My Lasagna Recipe. Retrieved from Clark, R. C., & Mayer, R. E. (2008). E-Learning and the science of instruction: Proven guidelines for consumer and designer of multimedia learning. (2nd ed.) San Francisco, CA: Pfeiffer. Esposito, T. (May 3, 2011). The History of Lasagna. Retrieved from Hackwood, F. W. (1911). Good Cheer: The romance of food and feasting. London: T. Fisher Unwin. Monkeysee.com. (2009, August). Layering the Lasagna. Retrieved from Pantke, M. (July ). Antique Roman Dishes. Retrieved from Stilo, A. (November 3, 2011). Apicius. Retrieved from


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