Comments on: Untraditional Green Lasagna — Lasagnes vertes pas traditionnelles

By: janelle

janelle — Wed, 07 Mar 2007 01:17:58 +0000

okay, you have convince me… I am going to try out my pasta maker:)

By: Kim

Kim — Tue, 20 Feb 2007 00:52:41 +0000

For the homemade lasagna recipe, using semolina is a lot better in taste and calory wise (half the calories) than all-purpose flour. I got this recipe from Elena Faita, the owner of Quincallerie Dante in Montreal. Elena is a reference when it comes to pasta making, she gives cooking classes. Her ingredients are:
3 cups semolina
4 extra-large eggs
2 tbsp olive oil + a little additional oil
4 tbsp water (or as needed)

Try it, you will taste the difference.

By: La Tartine Gourmande » Butternut Squash and Sage Ravioli — Ravioli à la courge musquée et sauge

Thu, 01 Feb 2007 14:55:00 +0000

[...] When I spoke to you last week about my recent Italian phase, I was really seriously meaning it. I have been fascinated and obsessed with working pasta dough for a few weeks now, and after making lasagna a few times, I moved swiftly to preparing fresh ravioli. It was about time to get out the round ravioli maker bought months before to prepare sunny flowers full of deliciousness. Because they really are. I fumbled in the freezer where I had a bag of frozen roasted butternut squash purée (Thank God for thinking ahead!) and set myself to work. [...]

By: ANNA

ANNA — Thu, 01 Feb 2007 13:39:20 +0000

GRAZIE MILLE BEA !! sei molto brava !!
thank you a lot Bea !!
je sors ma machine à pâte et je vais essayer tes merveilleuses lasagnes..

bisous.. kiss.. baci..
ANNA

By: the chocolate lady

the chocolate lady — Wed, 31 Jan 2007 02:51:42 +0000

So fine! I am just beginning to explore pasta/pistachio combinations

By: Béa

Béa — Mon, 29 Jan 2007 22:26:03 +0000

Hi Gina, I am thrilled to hear you enjoyed the recipe! Thank you very much for leaving your feedback!

Scott, same thing. So pleased you spent the time letting me know about what you did with it.

Sher, thanks a lot.

By: sher

sher — Mon, 29 Jan 2007 20:22:36 +0000

What a wonderful idea! It’s beautiful.

By: scott

scott — Mon, 29 Jan 2007 05:17:57 +0000

Hi… wonderful photos and killer recipe! Just made this tonight for myself and housemates. What a treat!

I made a few adjustments and discoveries along the way:

1. I used onion and included garlic, caramelizing them both for an “extra dimension”.
2. I bought sheets of fresh pasta and cut them into lasagna-like strips. The first batch of pasta that I cooked folded back (stuck) onto itself and tore apart really easily. I found that dropping the pasta into the water and then removing it to a container of cold water worked out really well. Since the ingredients were all assembled and ready to use, the pasta didn’t have chance to get soggy.
3. Made a simple balsamic vinaigrette and spooned it over the assembled lasagna/greens.

I used ingredients picked up yesterday at our Ferry Building Farmers Market. The whole dish was made with local ingredients. My housemates aren’t really food geeks, but it added something, for me anyway, to know where and who grew my ingredients.

Anyway, I look forward to more of your photos and recipes.

Chow!

By: Gina Ruiz

Gina Ruiz — Mon, 29 Jan 2007 03:10:32 +0000

I just finished making this and was very pleased with the results! I changed it a little as I could not find pistachio oil. I used a little walnut oil mixed with sesame oil and instead of sherry vinegar, I used an orange champagne vinegar. Still, it was wonderful and my guests were very pleased. Thank you for the recipes, I try most of them!

By: Béa

Béa — Mon, 29 Jan 2007 02:29:48 +0000

Merci, thank you all!

Mar, these lasagna were prepared individually, so you cut the pasta sheets accordingly, depending on the number of people you serve. This recipe is for 4 people, hence cutting about 12 rectangulars.