Shapeted lasagna |The press
It was after having made an empty-frigo lasagna that Mitche des Rosiers had a somewhat crazy idea: creating a "lasagna version" of all the dishes in the world.Here is the story of lasagna not lasagna.
Publié le 23 janvierIris Gagnon-Paradis La Presse"The Italians will hate me!"», Lances laughing at Mitche des Rosiers, speaking of his Lasagne Pas Lasagne project.Lasagne Paëlla, Lasagne Dumpling, Lasagne Hot Chicken, Spanakopita or why not a Quebecer with Hot Dog sausages and a Béchamel Ketchup-Relish-Moutarde?It simply seems to have no limit to the variations that the former chief-owner of restaurants Le Chien Rose and the Lucie can imagine."I have 150 recipes on my list, and I have already made thirty!»»
Last summer, the chef, who left the world of catering two years ago but who still likes to cook, especially for the others, began to prepare lasagna for the weekends she spent ather friend's chalet."The goal was to spend the most time outside, not to cook.The lasagna is the dish, which is not complicated that you put in the oven, it's good, it warms well in the morning, you can freeze it ... ", she lists.
Farce, sauce, pasta
If she was first a cook, Mitche des Rosiers discovered that in the end, what she likes is to create - she is currently studying in literary creation after having touched ceramics.One fine day, while she started to make lasagna "to anything" by emptying her fridge, her constantly boiling spirit had the idea of creating lots of variations around the famous plated pasta dishItalian.
Everywhere around the world, we will find this combination of stuffing, sauce and pasta.It's not bad universal.Why not do all the dishes in the world in lasagna version?
Mitche des Rosiers
And this is how the adventure of Lasagne Pas Lasagne started - the name was found by her friend, the sommelier Isabelle Claveau.
It is especially to have fun that the former chef opened the Instagram account @lasagnepaslasagne, but she also wants to launch a website where she will broadcast, among other things, her multiple variations of lasagna in the form of video capsules ... and why notA recipe book one day?
A safe bet
In the meantime, you can admire your lasagna with various garnishes on its Instagram page: fried onion slices and a cabbage salad are on the nashville lasagna (effiloche pork, bbq sauce, béchamel with corn), crunches fried on thatSmoked Meat, Spanish mussels garnish the appetizing lasagna paella…
No doubt, many Italian non -nunas must frown by reading these lines. Mais Mitche des Rosiers assure que si elle cuisine ces lasagnes à toutes les sauces et à toutes les saveurs, c’est aussi parce que c’est « vraiment bon»».And that's what matters, in the end, right?
Consultez le compte de Lasagne pas LasagneRecipe: Dumpling
Avec cette création, Mitche des Rosiers est loin, très loin de la lasagne italienne traditionnelle : il n’y a même pas de fromage ! Mais le résultat, assure-t-elle, est délicieux… et goûte vraiment le dumpling.
Yield: 4 portions
Ingredients for fresh pasta*
* You can also take fresh trade pasta.
Ingredients for peanuts
Pork stuffing ingredients
Ingredients for shrimp stuffing
Ingredients for broccoli and mushroom salad, garlic and soy vinaigrette
Preparation of fresh pasta
Preparation of peanut sauce
Preparation of pranks
Preparation of the lasagna
* If you have gangs of pasta, you can let them dry completely then keep them in an airtight container about 6 months.
Preparation of the broccoli and mushroom salad, garlic and soy vinaigrette
Conseils de Mitche des Rosiers
"A lasagna recipe is still long to do.I advise you to double it, triple, even quadruple in order to freeze it.The aluminum containers of 3 lb are practical: they are well stored in the freezer and they give two portions each.However, you have to mount the completely cold lasagna if you intend to freeze them (the sauce must have spent one night in the refrigerator).For cooking, you can put it in the oven entirely frozen for 1 h 20 min at 350 ° F covered with aluminum foil, then 20 minutes uncovered.»»
