@@vincenzosplateyou dare to have straight face to say you create this recipe ?I see heaps of ppl did that ,Andy watched your video ?he doesn’t even know who you are 🫵😆
Im italian and being raised by my grandmother.......this guy is absolutly amazing when doing italian dishes.....one of the few that doesnt overdo them and you can tell that he absolutly knows how to cook
andy is right up there with the best chefs on youtube, does everything to a very high standard! varied dishes, and very informed and, you can see the hours in a professional kitchen through his knowlege, touch and technique... also just a great guy.
Vincenzo, as I have learnt in culinary school, the addition of salt to the soffrito or when sweating any vegetables helps the draw out the moisture from the vegetables, this not only helps to cook the vegetables more evenly but also helps to prevent browning if you’re looking to cook them without colour. So your point about adding a splash of water, you don’t actually need to as the natural water from the vegetables is being drawn out. I think it is also better seasoning in layers, this is why you always see chefs like Gordon Ramsay adding ‘so much’ salt to dishes, but in reality they actually aren’t, they’re adding small amounts of salt throughout the cooking process to try and better control the seasoning rather than adding a whole bunch of salt at the end, commonly, doing this will also mean you don’t actually have to use as much salt in total because every step of what you’ve cooked has been seasoned.
Hmm ... I sure didn't go to cooking school, but I've read/watched videos saying both salt and sugar enhance the Maillard(sp?) reaction to increase browning!
@@MarcIverson nope neither do, sugar is an active component in the Maillard reaction but it occurs mostly from a chemical reaction from the breaking down of the proteins amino acids when heated. And caramelisation is a different process which only involves sugar, which is where the sugar melts and breaks down in to different compounds due to heat. The addition of sugar to things like caramelised onions can help to speed up the process yes, but then you run the risk of adding too much, and you don’t actual need it as onions have enough natural sugars and if you just give them time to cook they will eventually caramelise themselves.
To also add vegetables browning and meat browning are completely different, as before mentioned, the Maillard reaction occurs from the proteins which vegetables don’t have so the browning of vegetables comes solely from caramelisation
@@slothape exactly!! 😎👍... That's how I season, in stages in small amounts. Salt is more than just seasoning, it's also chemistry. I can cook a meal & add all my salt at once & cook the same meal & at the same amount of salt but in stages & have a whole different result in taste & texture. It's pretty wild. 😎👍🍻
Just want to say thank you, Vincenzo! Last night, I cooked your Pasta alla Zozzona recipe and served your Strawberry Tiramisu recipe for dessert for me and my parents. It was by far the best meal we've had many years! Oh, and we all love guanciale and pecorino now! So much I'm cooking your Carbonara recipe on Saturday 😋😁 Thank you for sharing traditional Italian cuisine with us! Really appreciate it! 😊🇮🇹🍝💚🤍❤️
. . . I like both of you - Andy ❤and Vincenzo ❤very much ! Andy is so internationally experienced and Vincenzo is so stubborn Italian fixated as I love the Italian cuisine as an enormously versatile and most sophisticated way of life . . .
I love making lasagna as a quick Monday night meal! I like to prepare it on Sunday while cooking that night's meal. I the get it to th point where it's all assembled and ready to go in the oven and pop it in the fridge instead. Then, on Monday night when I'm back from work I can just slam that thing in the oven and dinner is served!! I also like to leave bits of the pasta sticking out a bit around the edges... it gets crispy as it cooks and I love that!!
I don't think you need to collaborate with anyone I have so much love for you I'm 13% Italian but I make all of your recipes. It makes me feel like a real Italian. che Dio vi benedica
I love Andy and he's a great cook. I'm glad you reviewed his video, Vincenzo. I now need you to make the Toowoomba pasta dish that Andy has made and done a video of so he can review you. 😂
I think the salting the soffrito thing has been thoroughly addressed here lol. The only thing ill add- is you are absolutely right, you dont need to salt the soffrito, the vegetables will eviscerate over the 4 hour long cooking process. The only time i salt the soffrito is if i wont have sufficient time to cook for four hours. As others have said, salting the soffrito helps draw out moisture from the veg and when it's transferred to the ragu, it will eviscerate quicker. Of course, though, it's best to just go the 4 hours every time but life just doesn't allow it and sometimes i just want some damn delicious lasagna. Love your vids man, keep em coming.
Salt helps to release moisture. We learn to salt everything a little bit. In the end you have the right amount of salt everywhere and all parts have salt. I don't think it makes too much difference, though, as long as you don't add salt right at the end.
When we were kids, my mother regularly made a lasagna very similar to this but without the home rolled pasta - it was a spinach pasta though. I agree that eating a slice cold the next day is awesome! Bravo!
Vincenzo! Come tutti gli Italiani! Criticare IS A NATIONAL SPORT! Mi zia di Cento, Bologna , nasciutta in 1922 , in Brazile dal 1960, gia con 38 anni , era the caterer for the BEST ITALIAN RESTAURANTS IN SAO PAULO , con pre made Taggliatelle , frozen Lasagne e Tortellini - 100% Bolognese , fatti a casa nostra , e lei era meno critica che tu! Secret TRICK from Zia Isotta - Place the lasagne pasta leafs on a large table - 2 fans / one on each side / 5 minuti - La pasta si secca , doppo il forno , well! LOVE YOUR CHANNEL AND HOW ITALIAN YOU ARE !!! KEEP la cucina going!!!❤❤❤
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
I tend to salt my saffrito heavy and no additional salt in the cooking process. I found it helps to draw out the moisture but i also vook the saffrito low and slow (about half hour or so for aboit 3-4 ltrs of sauce). I agree with most comments on here, would love to see a collaboration with Andy and yourself
We ALWAYS made our own tomato sauce, bottled in the old fashioned brown beer bottles, sealed the tops with bee's wax, kept it in the cupboard for years even after it was opened..., didn't even bother opening a bottle till it was 2 years old. Had hundreds of bottles over my lifetime..., none of us ever got sick. 🥰
Love love love this! And I’m not sure if other people have said this already- but I absolutely enjoy lasagne more the next day. It is nice and fresh on the day it’s made but it’s definitely nicer once it has had a chance to settle and for the flavours to mellow 👌🏼
it's why if i can, i start it after breakfast, and elave it in the fridge a couple hours before baking, to get a little of that "leftover" effect to it, for the first serving
If I were to make a lasagna like this I would need to make soo much of it because I could not stop eating, that looks soo good!! there is usually 5 of us eating, all that work for one plate of it like everyone would get one piece of lasagna and that would be it, thenthey would be sad there isnt more of it!🤣
@@vincenzosplate not with the amount he was using. Looked about right. But I do understand where you're coming from. Everyone does things a bit different.
@@kenRoberts1984 That would be way to salty for me or anyone with renal failure or who are suppose to decrease their salt. It can be a health concern for some. I always figure that chefs aren't very good if they have to over salt or over sweeten to get flavour in food. Just the way I taste it.
@@vincenzosplate not yet. I'm only cooking for myself so it's hard to get enthused. But saying that I'm going to treat myself to Andy's pork Adobo recipe tonight. Suggest one that you think best expresses your cookery and I'll give it a go.
I've learned so much watching your videos. My ragu has become amazing following your techniques the last few years. Please correct me if I'm wrong here, but my way to know it's ready is the almost brown color developing as the tomatoes caramelize. This lasagna looks amazing, I think my next challenge will be the homemade pasta. This looks delicious.
Little tip a whisk works really well for breaking up mince 👌 me personally the only things I’d do differently besides not adding garlic although I’m yet to try it with garlic just to see what it’s like but when I make a ragu I like to use some stock chicken or beef after the wine so I don’t add salt before then because stock is pretty salty on its own but I love Andy’s channel and it has lead me to yours hope to keep learning different ways of cooking 😊
That top with just straight passata is a great trick, like many other types of cooking, you add a fresher ingredient that as used in a slow cooked part of the dish for some dimension at the end, I now make my lasagne that way and I also do it on a baked ziti (Alforno) Delicious
I am curious, my Nonna made lasagna completely different. Granted she is from the Naples region of Italy, so perhaps it was what she grew up with. Instead of béchamel she used ricotta, and instead if a ragu, she added tiny meatballs which were in each layer. It was my favorite dish of hers. She passed last year, this video made me think of her. Miss you Nonna
I'm not italian (i'm australian) but i notice that in America ricotta is used in lasagne much more than bechamel. To the extent that someone in australia would expect bechamel and someone in america would expect ricotta and both would consider it weird the other way around. I wonder if the recipe changed based on where people immigrated to.
@@flain283 Very possible. I should have asked her when I had the chance. This will not be something I will randomly stay up late trying to think of what the answer could be lol
I believe it's because in italy there are two main recipes that are different from each other and which one is dependent on area. Northern italy and Southern italy northern italy with the more classic well known and the southern with chunky meat and red sauce ontop
I make smaller lasagnas more often than large ones, so for me, I'll roll out the dough, use the pan to measure/cut around it. Any 'leftover' pasta becomes an 'extra' layer. I'll often just chop it up into rough 1/4 - 1/2" pieces, mix it with some ragu, or bechamel and add it either as a layer at the bottom (ragu) or middle/top (bechamel). OR just eat it as a snack!
owner and cook at a cafe in Tasmania for 4 years. My best mate Alex, an 70 year old Italian from Roma, taught me 3 meat ragu. It was lamb, pork and beef. He did tell me to try for venison if I could get it. That said 3 mince ragu is amazing.
Vincenzo Ti amo, but I have also been putting just sauce on the top of my Lasagne for years, and I'm English! You need to make the colab with Andy happen though!
My family was from San Marino.. they always used Ricotta instead of the bechamel.. I never asked if it was something common in San Marino, or if my family picked it up when they moved here to the US.. but I've tried making it both ways.. I still prefer the ricotta.. maybe it's because it's what my Nona used.. so it's what I consider the real flavor I am after. That extra creamy cheesy flavor inside is what I prefer. I will try that idea of not using the ragu on top.. just a passata.. not sure it'll make much difference in flavor.. but at the least, I then I have more ragu left over for something else another day lol.
In various parts of Italy, the version with ricotta cheese is used. Some use béchamel and some use ricotta. Then you know that here in Italy every family has a little bit of its own version for various things. There are also, for example, those who use to put tiny meat balls.
I also use the Parmigiano rind in sauce sometimes. I also add some Estratto. I use those as a cheat to get some depth when I have less time than I'd like.
Breaking down of the meat to avoid chunks, add a small cup off milk, the lactose will break down the meat and help it become ground without over cooking the meat. Sounds crazy, but works.
@@vincenzosplate I love how thoughtful and respectful you are about your ingredients and your process. The sauce will simmer long enough to remove any excess water.
Many chefs use salt early when they don't want to color the sofrito because it immediately starts losing its water. I don't do it because I want color in it and I also add tomato paste and scratch that off the pan 3-4 times using the red wine. It boosts flavor just like it does for a classic sauce.
Hi Vincenzo. Thank you as always for sharing this recipe. BTW, I have a rolling pin just like that only mine is from my grandmother and is over 100 yeas old. My Mom told me she made it from a curtain rod.
You add garlic later or at the end for back pallet, the mirepoix already will hold the natural sugar over, this is called layering and a pinch or red flakes to balance sugar to tart.
I've used chicken in lasagna sometimes, works pretty well. the cheese rind is ssooo good, if i have one, i use it when i make ragu bolognese. if i can i start the ragu right after breakfast, and leave it at lowest possible heat, then construct the lasagna like 1-2 hrs before dinner, and leave it in the fridge. halfway through baking, I add cheese and also a light sprinkle of breadcrumbs on top of the cheese, the bread absorbs the fat from the cheese and gets nice and crispy during baking. oh yeah, and i use a bit of parmesan in my bechamel.
My mother did put sauce on top of her lasagna (over a layer of mozzarella and provolone cheese) before putting it into the oven. It's a good idea Vincenzo.
The minimum 4 hours to cook a ragu was a gamechanger for me. It's just something else. I also applied that rule to my beef goulash and it's on another level - more tender and with much more flavor.
It's also important to be careful with the salt. As the sauce reduces and becomes concentrated, the flavors will intensify. If planning to use the ragu later, I would also not salt it perfectly. Because when it cools down, It may end up too salty. You cannot take away salt, but we can always add later.
Every time I make lasagna, I can't wait to eat it, it smells incredible and looks amazing. I ALWAYS have that first bowl WAY too hot. And it's so good the next day.
The salt on the sofrito is to help leach the water out of the veg (reverse osmosis to be precise) it’s an important step but not hyper necessary but it does help a lot.
Finishing the lasagna with pasata of nap sauce, is how I was taught by nonna vicky and nonna callenna, back in 2004 so 20 years, and spinach and ricotta lasagna we topped with bechamel, we made 6 trays of each every week 20 portions per tray
I think that the differences between what you would do differently from Andy are due to personal taste. As you said it's a beautiful ragu. It's going to make a beautiful lasagna. Some technical differences too i suppose depending on where Andy got the influences for his recipe as opposed to where you grew up in Italy. I love both your channels. You are both passionate chefs who love what you do. My wife would love either this or your lasagna. It's her favorite Italian dish.
Great video Vincenzo not to "my mama do this" I know Italians and they dont cook like the 1700 anymore, now I wanna know the true recipe first. Also next day Lasagna is 100% better
There's the right way to do it, and then there's the "I legit maybe have 30 minutes/1hr to cook something before the dread of day to day work hits again and I have to take care of other responsibilities". Feel like a lot of traditional recipes from everywhere rely on a stay at home partner/parent.
If he used one of your techniques (not even used in Italy), he should give you credit. Damn you gys, do you reallize that if all those chefs "borrow/steal" the best techniques one from each other we will soon have the best recipes of all times with all the best tips and trick hehe !
Vicenzo I have not watched your video but my nona and mother made lasagna and that was our work lunch cold for the next week and I agree it's just as enjoyable if not more cold
Hey, Vincenzo! The reason a lot of Western cooks use salt in things like a sofrito is to help sweat the excess water from the veggies as quickly as possible. It does not take a whole lot of salt to accomplish this. By kickstarting the sweating of water it makes the cooking of the sofrito occur more quickly. We want to saute, not boil the sofrito. Removing the water ASAP makes this happen quicker. I always tend to add the minimum amount of salt during the cooking process of anything until adding it is mandatory to get the seasoning correct for the entire dish. Salt it, stir it, let it cook for a minute, taste it, repeat if necessary.
Looks good to me. This guy is good. I am planning to make lasagna soon, I'm doing research, looking for that recipe that feels just right. This one was close, but I'm not up to making my own pasta.
this may sounds not traditional but my friend’s dad use a boar meat when making lasagna because it’s abundant in his area in the US before they come to australia but his dad still a US citizen
Us Newfoundlanders love our salt as well. It's one of the 4 Newfie food groups. Along with Salt fish(cod), Salt pork, and Salt beef. If you want a traditional Newfoundland dish, I jokingly tell people to put salt and one of the other salted items in a pot, and boil it to death. Then add root vegetables (carrot, rutabaga, and cabbage along with potatoes) boil them until they're dead too and you have supper. If you used salt beef in your water, then you have made what is known as Jiggs Dinner. Named after the comic strip character, Jiggs from the Irish comic strip "Maggie and Jiggs" Once popular all over the world where ever Irish people immigrated to. Now it's pretty much only in Atlantic Canada and maybe the New England part of the US.
Andy and Vincenzo together? Bring it on!
It would be an amazing experience 😁
no Andy wouldn’t like this idea ,he’s a way better chef than this 🤡Vincenzo
@@vincenzosplateyou dare to have straight face to say you create this recipe ?I see heaps of ppl did that ,Andy watched your video ?he doesn’t even know who you are 🫵😆
@@justinyerOh dear, we found the troll 🤦🏼♀️
@@suzie_lovescatsmaybe, that thing is just Nigel(roger) slave, or maybe that Nigel have secondary account to strike this channel.
Im italian and being raised by my grandmother.......this guy is absolutly amazing when doing italian dishes.....one of the few that doesnt overdo them and you can tell that he absolutly knows how to cook
Yes, he did a good job!
andy is right up there with the best chefs on youtube, does everything to a very high standard! varied dishes, and very informed and, you can see the hours in a professional kitchen through his knowlege, touch and technique... also just a great guy.
Where is the collab we all need?? ❤
Italian very easy bit boring
@@Rainmain667 They both live in Australia!
@@mezz9159 I get it. One in qld one in Vic. But meh. Italian food is honestly so basic.
Amazing, but simple. Which is it'd strength.
You tell Andy
@@vincenzosplate tell you what. Do a nduja pasta.
The salt in the soffrito is to speed up the water to come out from the aromatics
Thanks for sharing, makes sense! 😊
You get better fond with salt
I do this as well, especially if I'm making a dish in kind of a hurry (like at work). It's particularly efficient with onions.
I think Chef Andy was also seasoning in layers as well as drawing out the moisture from the Soffrito this way.
I can be wrong.
I add 1 anchovy at that point
Vincenzo, as I have learnt in culinary school, the addition of salt to the soffrito or when sweating any vegetables helps the draw out the moisture from the vegetables, this not only helps to cook the vegetables more evenly but also helps to prevent browning if you’re looking to cook them without colour. So your point about adding a splash of water, you don’t actually need to as the natural water from the vegetables is being drawn out. I think it is also better seasoning in layers, this is why you always see chefs like Gordon Ramsay adding ‘so much’ salt to dishes, but in reality they actually aren’t, they’re adding small amounts of salt throughout the cooking process to try and better control the seasoning rather than adding a whole bunch of salt at the end, commonly, doing this will also mean you don’t actually have to use as much salt in total because every step of what you’ve cooked has been seasoned.
Hmm ... I sure didn't go to cooking school, but I've read/watched videos saying both salt and sugar enhance the Maillard(sp?) reaction to increase browning!
@@MarcIverson nope neither do, sugar is an active component in the Maillard reaction but it occurs mostly from a chemical reaction from the breaking down of the proteins amino acids when heated. And caramelisation is a different process which only involves sugar, which is where the sugar melts and breaks down in to different compounds due to heat. The addition of sugar to things like caramelised onions can help to speed up the process yes, but then you run the risk of adding too much, and you don’t actual need it as onions have enough natural sugars and if you just give them time to cook they will eventually caramelise themselves.
To also add vegetables browning and meat browning are completely different, as before mentioned, the Maillard reaction occurs from the proteins which vegetables don’t have so the browning of vegetables comes solely from caramelisation
Exactly
Thank you for sharing this valuable information 😊
The salt in the sofrito helps draw the moisture out & soften the veggies, It's not to season. That's why only a very small amount is used.
Maybe but salt is salt and too much salt is awful.
@@peterbreis5407 exactly.. "too much". Just need to compensate, it's not rocket 🚀 science 😉
@@peterbreis5407dumping all the salt in at once its easier too add too much. Most chefs season little by little so they can fine tune it.
@@slothape exactly!! 😎👍... That's how I season, in stages in small amounts.
Salt is more than just seasoning, it's also chemistry. I can cook a meal & add all my salt at once & cook the same meal & at the same amount of salt but in stages & have a whole different result in taste & texture. It's pretty wild. 😎👍🍻
Thanks for sharing this information!
Both of you are just awesome❤ I learned so much from you and Andy. Best cooking channels for me on YT
Thank you so much for your support my friend! Stay tuned for more cooking tips and delicious recipes😊
Just want to say thank you, Vincenzo! Last night, I cooked your Pasta alla Zozzona recipe and served your Strawberry Tiramisu recipe for dessert for me and my parents. It was by far the best meal we've had many years! Oh, and we all love guanciale and pecorino now! So much I'm cooking your Carbonara recipe on Saturday 😋😁
Thank you for sharing traditional Italian cuisine with us! Really appreciate it! 😊🇮🇹🍝💚🤍❤️
I am glad to hear that my friend ❤️
Enjoy 😋
. . . I like both of you - Andy ❤and Vincenzo ❤very much ! Andy is so internationally experienced and Vincenzo is so stubborn Italian fixated as I love the Italian cuisine as an enormously versatile and most sophisticated way of life . . .
Andy is one of my favourite chefs on UA-cam.
Yes! He is a great chef!
I love making lasagna as a quick Monday night meal! I like to prepare it on Sunday while cooking that night's meal. I the get it to th point where it's all assembled and ready to go in the oven and pop it in the fridge instead. Then, on Monday night when I'm back from work I can just slam that thing in the oven and dinner is served!!
I also like to leave bits of the pasta sticking out a bit around the edges... it gets crispy as it cooks and I love that!!
I don't think you need to collaborate with anyone I have so much love for you I'm 13% Italian but I make all of your recipes. It makes me feel like a real Italian. che Dio vi benedica
Thank you so much for the love and support, it means the world ❤
We most definitely need the Andy Cooks x Vincenzo’s Plate collaboration! 🔥
Yes! I think it will be a great collaboration!
Always a good day when there's a new video from Vincenzo 😊
Aw thank you so much for your love and support! It means the world ❤
Andy never misses. Fantastic chef.
Yes, I liked this recipe too!
I love Andy and he's a great cook. I'm glad you reviewed his video, Vincenzo.
I now need you to make the Toowoomba pasta dish that Andy has made and done a video of so he can review you. 😂
Hahaha tha k you for the excellent idea you just gave me! It would make an interesting video for sure 😊
@vincenzosplate I think it would be hilarious to watch you make Toowoomba pasta. Definitely outside your comfort zone of cooking. 😂
Vincenzo, I am now hungry…. I also want to eat a lasagna right now!
Thank you very much for sharing your reaction video with us.
You are welcome my friend!
You should cook it then!
@andycooks I can't wait to see both of Vincenzo and Andy doing a collaboration. Love both your content, totally factual, and practical.
It would be a very interesting experience for sure! 😊
That rolling pin puts all other common household rolling pins to shame. Jeez I never saw that large of a rolling pin. Incredible.
That rolling pin could be registered as a deadly weapon!!! 👍🤔😂
Andy is a pro my friend!
it's a bannister handrail straight from bunnings i bet lol
Hey thanks for your content. I found you from Andy's videos but I can already see your contents worth watching
Not step is to make it my friend!
Enjoy cooking 🧑🍳 😋
I think the salting the soffrito thing has been thoroughly addressed here lol. The only thing ill add- is you are absolutely right, you dont need to salt the soffrito, the vegetables will eviscerate over the 4 hour long cooking process. The only time i salt the soffrito is if i wont have sufficient time to cook for four hours. As others have said, salting the soffrito helps draw out moisture from the veg and when it's transferred to the ragu, it will eviscerate quicker. Of course, though, it's best to just go the 4 hours every time but life just doesn't allow it and sometimes i just want some damn delicious lasagna. Love your vids man, keep em coming.
Salt helps to release moisture. We learn to salt everything a little bit. In the end you have the right amount of salt everywhere and all parts have salt. I don't think it makes too much difference, though, as long as you don't add salt right at the end.
I think everyone should salt how how prefer, I prefer to salt just ragu 😊
When we were kids, my mother regularly made a lasagna very similar to this but without the home rolled pasta - it was a spinach pasta though. I agree that eating a slice cold the next day is awesome! Bravo!
Vincenzo! Come tutti gli Italiani! Criticare IS A NATIONAL SPORT! Mi zia di Cento, Bologna , nasciutta in 1922 , in Brazile dal 1960, gia con 38 anni , era the caterer for the BEST ITALIAN RESTAURANTS IN SAO PAULO , con pre made Taggliatelle , frozen Lasagne e Tortellini - 100% Bolognese , fatti a casa nostra , e lei era meno critica che tu! Secret TRICK from Zia Isotta - Place the lasagne pasta leafs on a large table - 2 fans / one on each side / 5 minuti - La pasta si secca , doppo il forno , well! LOVE YOUR CHANNEL AND HOW ITALIAN YOU ARE !!! KEEP la cucina going!!!❤❤❤
A Vincenzo/Andy colab would be perfect!
Hopefully one day! 😊
I use the whisk to break up the meat into small, consistent pieces. Learned that from a very old Italian fellow.
I’ve been using that or a potato masher forever.
Great analysis Vincenzo. Andy is a great chef. Would love to see a collab.
Yes, I would love that too!
Maybe we can do something soon!
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Happy to hear that you enjoy these reaction videos! Stay tuned for more 😊
What drivel!
I tend to salt my saffrito heavy and no additional salt in the cooking process. I found it helps to draw out the moisture but i also vook the saffrito low and slow (about half hour or so for aboit 3-4 ltrs of sauce). I agree with most comments on here, would love to see a collaboration with Andy and yourself
Lasagna with homemade pasta is so much better than with the dry sheets. It's so worth it!
Homemade pasta is unbeatable my friend!
@vincenzosplate true. And not too difficult to do. I usually make Orecchiette, cause I don't have to setup my pasta machine for them :)
I live in a gluten free household. Found a local guy who makes fresh GF pasta. So much better than dried stuff.
We ALWAYS made our own tomato sauce, bottled in the old fashioned brown beer bottles, sealed the tops with bee's wax, kept it in the cupboard for years even after it was opened..., didn't even bother opening a bottle till it was 2 years old. Had hundreds of bottles over my lifetime..., none of us ever got sick. 🥰
Omg you need to team up for a collab. 2 favorites.
Which recipe should we cook? 😀
Beef wellington@@vincenzosplate
Love Andy's videos: he has great knowledge and respect of traditional recipes.
Which oslf his other recipes should I check out?
Love love love this! And I’m not sure if other people have said this already- but I absolutely enjoy lasagne more the next day. It is nice and fresh on the day it’s made but it’s definitely nicer once it has had a chance to settle and for the flavours to mellow 👌🏼
Yes, me too!!
How do you make your lasagne?
My wife thinks I'm crazy for liking cold, leftover lasagna, but I stand by it.
No you're not. Lasagna is better the next day!
There is so many ‘layers’ to this conversation
it's why if i can, i start it after breakfast, and elave it in the fridge a couple hours before baking, to get a little of that "leftover" effect to it, for the first serving
Food of the gods
Oh god yes.
When I make lasagna, it is 100% my breakfast the next day as well :D
If I were to make a lasagna like this I would need to make soo much of it because I could not stop eating, that looks soo good!!
there is usually 5 of us eating, all that work for one plate of it like everyone would get one piece of lasagna and that would be it, thenthey would be sad there isnt more of it!🤣
Andy is by far the best cook on youtube
I like him too!
Andy is great, such a good chef, and decent human being
Yes, he is a good chef!
@vincenzosplate much love, my friend 🧡
Salt at every step is a chef thing. That's just how we are taught.
But it may end up making the dish too salty by the end
@@vincenzosplate not with the amount he was using. Looked about right. But I do understand where you're coming from. Everyone does things a bit different.
That's where experience and training kicks in 😊@vincenzosplate
@@kenRoberts1984 That would be way to salty for me or anyone with renal failure or who are suppose to decrease their salt. It can be a health concern for some. I always figure that chefs aren't very good if they have to over salt or over sweeten to get flavour in food. Just the way I taste it.
@@vincenzosplateit’s to help pull moisture out of the sofrito to speed it up.
Would love to see more colabs with Vincenzo and Andy Cooks 🙏🏼
Sure my friend! I will try my best 😊
I enjoyed your critique. And learned a few tips. Good job.
Thank you my friend!
Have you tried any of my recipes ?
@@vincenzosplate not yet. I'm only cooking for myself so it's hard to get enthused. But saying that I'm going to treat myself to Andy's pork Adobo recipe tonight. Suggest one that you think best expresses your cookery and I'll give it a go.
Congratulations...that looked deluxe.!!!! 😊😊
Yes, that looked great!
I've learned so much watching your videos. My ragu has become amazing following your techniques the last few years. Please correct me if I'm wrong here, but my way to know it's ready is the almost brown color developing as the tomatoes caramelize. This lasagna looks amazing, I think my next challenge will be the homemade pasta. This looks delicious.
Love your videos, Vincenzo! You lifted my italian cooking to the next level. Always re-watch your videos when I cook pasta.
Thank you very much for the support my friend !
Two of my favorite channels. I hope he comes to film your passata party.
❤️ I am glad to hear that 😊
Love your content Vin! Always very informative and interesting to watch!
Happy to hear that you enjoyed this video 😊
Little tip a whisk works really well for breaking up mince 👌 me personally the only things I’d do differently besides not adding garlic although I’m yet to try it with garlic just to see what it’s like but when I make a ragu I like to use some stock chicken or beef after the wine so I don’t add salt before then because stock is pretty salty on its own but I love Andy’s channel and it has lead me to yours hope to keep learning different ways of cooking 😊
That top with just straight passata is a great trick, like many other types of cooking, you add a fresher ingredient that as used in a slow cooked part of the dish for some dimension at the end, I now make my lasagne that way and I also do it on a baked ziti (Alforno) Delicious
Andy is great. No Chilli Jam
Hahaha yeah he doesn't make mistakes
I am curious, my Nonna made lasagna completely different. Granted she is from the Naples region of Italy, so perhaps it was what she grew up with. Instead of béchamel she used ricotta, and instead if a ragu, she added tiny meatballs which were in each layer. It was my favorite dish of hers. She passed last year, this video made me think of her. Miss you Nonna
I'm not italian (i'm australian) but i notice that in America ricotta is used in lasagne much more than bechamel. To the extent that someone in australia would expect bechamel and someone in america would expect ricotta and both would consider it weird the other way around. I wonder if the recipe changed based on where people immigrated to.
@@flain283 Very possible. I should have asked her when I had the chance. This will not be something I will randomly stay up late trying to think of what the answer could be lol
I don't know about the ricotta, but my grandma in Naples also uses meatballs
I believe it's because in italy there are two main recipes that are different from each other and which one is dependent on area. Northern italy and Southern italy northern italy with the more classic well known and the southern with chunky meat and red sauce ontop
I am from Naples and we have the exact same recepe in my family
I’ve made your lasagna many times and it gets better very time!
I am glad to hear that 😊 😋
I make smaller lasagnas more often than large ones, so for me, I'll roll out the dough, use the pan to measure/cut around it. Any 'leftover' pasta becomes an 'extra' layer. I'll often just chop it up into rough 1/4 - 1/2" pieces, mix it with some ragu, or bechamel and add it either as a layer at the bottom (ragu) or middle/top (bechamel). OR just eat it as a snack!
Thanks for sharing how you prefer to cook your lasagna, you're a pro! 😄
owner and cook at a cafe in Tasmania for 4 years. My best mate Alex, an 70 year old Italian from Roma, taught me 3 meat ragu. It was lamb, pork and beef.
He did tell me to try for venison if I could get it. That said 3 mince ragu is amazing.
I am with you Vincenzo I have eaten for breakfast the next day with an egg on the side on it's own plate.
Yay 🎉 😍
Kiwi / wogie fusion... !!!! It's all about the food ! Thanks guys!
This is "soddisfazione" maybe a bit to saltet, but close to perfection.
That makes an old Italian Heart jump for joy.
❤️ ❤️
Vincenzo Ti amo, but I have also been putting just sauce on the top of my Lasagne for years, and I'm English! You need to make the colab with Andy happen though!
My family was from San Marino.. they always used Ricotta instead of the bechamel.. I never asked if it was something common in San Marino, or if my family picked it up when they moved here to the US.. but I've tried making it both ways.. I still prefer the ricotta.. maybe it's because it's what my Nona used.. so it's what I consider the real flavor I am after. That extra creamy cheesy flavor inside is what I prefer. I will try that idea of not using the ragu on top.. just a passata.. not sure it'll make much difference in flavor.. but at the least, I then I have more ragu left over for something else another day lol.
In various parts of Italy, the version with ricotta cheese is used. Some use béchamel and some use ricotta. Then you know that here in Italy every family has a little bit of its own version for various things. There are also, for example, those who use to put tiny meat balls.
Honestly I really like both. Don't think you can go wrong one way or the other
Oh, ricotta sounds interesting!
I might try your way!
Love the video ❤
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Would be fun to see a reaction video to Guga's trip to Italy and his take on Italian steak!
I also use the Parmigiano rind in sauce sometimes. I also add some Estratto. I use those as a cheat to get some depth when I have less time than I'd like.
Breaking down of the meat to avoid chunks, add a small cup off milk, the lactose will break down the meat and help it become ground without over cooking the meat. Sounds crazy, but works.
Rinsing the tomato jar is the Nonna move ❤
...and Opa (atsa me)
@@peterbreis5407 that's the real deal !
It is but honestly I don't like to delute the tomato flavor
@@vincenzosplate I love how thoughtful and respectful you are about your ingredients and your process. The sauce will simmer long enough to remove any excess water.
@@vincenzosplateyou mentioned adding water anyways, so you are actually adding more tomato that would have otherwise been thrown away
Many chefs use salt early when they don't want to color the sofrito because it immediately starts losing its water. I don't do it because I want color in it and I also add tomato paste and scratch that off the pan 3-4 times using the red wine. It boosts flavor just like it does for a classic sauce.
Vinnie my man you season as you go. Each ingredient you season. It’s not good tradition but it’s good technique.
You might be right, but this way you can use too much salt..
Hi Vincenzo. Thank you as always for sharing this recipe. BTW, I have a rolling pin just like that only mine is from my grandmother and is over 100 yeas old. My Mom told me she made it from a curtain rod.
Wow I bet you make some delicious fresh pasta with it 😊
You add garlic later or at the end for back pallet, the mirepoix already will hold the natural sugar over, this is called layering and a pinch or red flakes to balance sugar to tart.
No garlic imho
Hi Vincenzo - I loved this recipe!!!! Great suggestion on the tomato sauce on top of lasagna!!!
If you give it a try let me know how it goes my friend 😊 Happy cooking 😄
@@vincenzosplate thanks so much! Same to you!
I've used chicken in lasagna sometimes, works pretty well.
the cheese rind is ssooo good, if i have one, i use it when i make ragu bolognese.
if i can i start the ragu right after breakfast, and leave it at lowest possible heat, then construct the lasagna like 1-2 hrs before dinner, and leave it in the fridge.
halfway through baking, I add cheese and also a light sprinkle of breadcrumbs on top of the cheese, the bread absorbs the fat from the cheese and gets nice and crispy during baking.
oh yeah, and i use a bit of parmesan in my bechamel.
Wow Vincenzo and Andy turning up the heat making frutti di mare pasta 🔥🔥🔥🔥🔥🔥🔥 lesgo fam
My mother did put sauce on top of her lasagna (over a layer of mozzarella and provolone cheese) before putting it into the oven. It's a good idea Vincenzo.
Thanks for sharing how your mother used to do the top layer of a lasagna! It sounds delicious 😋
Never thought about using spinach pasta, looks like I'm making lasagne again soon!
The minimum 4 hours to cook a ragu was a gamechanger for me. It's just something else. I also applied that rule to my beef goulash and it's on another level - more tender and with much more flavor.
You know what I'm talking about my friend! 😊
That looks very delicious Vin I love also your pasta recipe
Thank you my friend, makes me happy to hear that you've enjoyed my pasta recipes 😊
The potato masher is great for breaking the meat into pebbles efficiently whilst maintaining moisture before adding the tomatoes 👏
Excellent tip! Thanks for sharing 😊
It's also important to be careful with the salt. As the sauce reduces and becomes concentrated, the flavors will intensify. If planning to use the ragu later, I would also not salt it perfectly. Because when it cools down, It may end up too salty. You cannot take away salt, but we can always add later.
You are completely right my friend! Well done 😋
I agree with cold lasagne. It’s wonderful 😊
yes, just fantastic!
Every time I make lasagna, I can't wait to eat it, it smells incredible and looks amazing.
I ALWAYS have that first bowl WAY too hot.
And it's so good the next day.
Yes! On the next day it is delicious!
This looks delicious. thanks V. for critiquing it.
I am happy to hear that! have you tried to cook it?
My favourite meal of all time. It looks really good.
yes! You can never miss with lasagna
I follow your video with david . Best ragu going ❤
I am glad to hear that my friend ❤️
The salt on the sofrito is to help leach the water out of the veg (reverse osmosis to be precise) it’s an important step but not hyper necessary but it does help a lot.
Finishing the lasagna with pasata of nap sauce, is how I was taught by nonna vicky and nonna callenna, back in 2004 so 20 years, and spinach and ricotta lasagna we topped with bechamel, we made 6 trays of each every week 20 portions per tray
Leftover lasagna for breakfast sounds fantastic!👍😊
That sounds like the best start of the day! 😄
If you eat breakfast at 4PM like me than you would want bread and eggs.
Cold lasagna the next day somehow does taste even better, my family told me I was crazy growing up and wanting the leftovers for breakfast 😂
You're not crazy my friend, next day lasagna is even better! 😄
@@vincenzosplate it's even better when it's been left for a few hours and as a midnight snack 😅
I think that the differences between what you would do differently from Andy are due to personal taste. As you said it's a beautiful ragu. It's going to make a beautiful lasagna. Some technical differences too i suppose depending on where Andy got the influences for his recipe as opposed to where you grew up in Italy.
I love both your channels. You are both passionate chefs who love what you do. My wife would love either this or your lasagna. It's her favorite Italian dish.
Thank you for sharing your thoughts about this video. If you ever give a try to Andy's version let me know how it will turn out for you 😊
Great video Vincenzo not to "my mama do this" I know Italians and they dont cook like the 1700 anymore, now I wanna know the true recipe first.
Also next day Lasagna is 100% better
Check out mine - www.vincenzosplate.com/?s=lasagna
Yes! Next day lasagna is better 😋
There's the right way to do it, and then there's the "I legit maybe have 30 minutes/1hr to cook something before the dread of day to day work hits again and I have to take care of other responsibilities". Feel like a lot of traditional recipes from everywhere rely on a stay at home partner/parent.
If he used one of your techniques (not even used in Italy), he should give you credit.
Damn you gys, do you reallize that if all those chefs "borrow/steal" the best techniques one from each other we will soon have the best recipes of all times with all the best tips and trick hehe !
Vicenzo I have not watched your video but my nona and mother made lasagna and that was our work lunch cold for the next week and I agree it's just as enjoyable if not more cold
I hope you also give a watch to this video, I'd love to hear your thoughts about it 😊
Hi Vince so. Andy is a great guy. I trust him 100%. And I trust you,Vincenzo, 100% as well.
Would you go for his lasagna recipe or mine? 😜
Hey, Vincenzo! The reason a lot of Western cooks use salt in things like a sofrito is to help sweat the excess water from the veggies as quickly as possible. It does not take a whole lot of salt to accomplish this. By kickstarting the sweating of water it makes the cooking of the sofrito occur more quickly. We want to saute, not boil the sofrito. Removing the water ASAP makes this happen quicker. I always tend to add the minimum amount of salt during the cooking process of anything until adding it is mandatory to get the seasoning correct for the entire dish. Salt it, stir it, let it cook for a minute, taste it, repeat if necessary.
Thanks for sharing this insight my friend, it makes sense 😊
I'm so glad to hear you say you eat the lasagna cold the next day, I do it too and thought I was maybe a bit weird for it xD
No, not weird at all!!
You are completely right. You only need to add salt when frying onions if you want to completely caramelise them. Otherwise it's not necessary.
Yes, my friend! Thank you 😊
Looks good to me. This guy is good. I am planning to make lasagna soon, I'm doing research, looking for that recipe that feels just right. This one was close, but I'm not up to making my own pasta.
Yes, his recipe is good!
take a look at mine - www.vincenzosplate.com/?s=lasagna
this may sounds not traditional but my friend’s dad use a boar meat when making lasagna because it’s abundant in his area in the US before they come to australia but his dad still a US citizen
Us Newfoundlanders love our salt as well. It's one of the 4 Newfie food groups. Along with Salt fish(cod), Salt pork, and Salt beef. If you want a traditional Newfoundland dish, I jokingly tell people to put salt and one of the other salted items in a pot, and boil it to death. Then add root vegetables (carrot, rutabaga, and cabbage along with potatoes) boil them until they're dead too and you have supper.
If you used salt beef in your water, then you have made what is known as Jiggs Dinner. Named after the comic strip character, Jiggs from the Irish comic strip "Maggie and Jiggs" Once popular all over the world where ever Irish people immigrated to. Now it's pretty much only in Atlantic Canada and maybe the New England part of the US.
My Newfie granny was the same. Salted up her food. The gravy had cornstarch in it & aiii 🥴 the heartburn 😂
Extremely dedicated in the art of cooking.
❤️
Why do I feel so hungry right now? 😂
Ahahah, it is a sign to make it!😋