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Lasagna cheese?

pirikara Nov 17, 2006 02:47 AM

Someone Italian please help me out here!

I was Italy last month and had a taste of what I now know to be true lasagna. In place of the usual ricotta was a kind of cheese that had a soft, light, creamy consistency. I'd been told that it might have been provola, but when I went to my local Italian market today the lady behind the counter gave me a puzzled look. Other than ricotta, the only other cheeses used are mozzarella and parmesan. So I took her advice and stuffed my lasagna generously with mozzarella. It turned out okay....but just like a cheese pizza it got me using my jaw much more than I hoped. Now I'm really starting to miss Italy. What was that mysterous cheese which practically melted in my mouth?

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    Ellen RE: pirikara Nov 17, 2006 03:16 AM

    Are you sure they just didn't use fresh ricotta? That's what I use when I can get it and it is worlds apart from the stuff you get at the supermarket.

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      MakingSense RE: pirikara Nov 17, 2006 03:34 AM

      Probably a parmesan-flavored bechamel. More commonly used in Italy than a lot of cheese.

      1 Reply
      1. re: MakingSense
        eleatic stranger RE: MakingSense Nov 17, 2006 04:08 AM

        That's right. Bechamel, if we're to take Marcella Hazan's word for it, along with a sprinkling of parmigianno, is the thing to make lasagna with--at least in the north. I like mozzerella and ricotta, though, too. You may try draining supermarket ricotta to get the right consistency...

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        pirikara RE: pirikara Nov 17, 2006 03:57 AM

        hmm...I really don't know. If it helps, here's a picture http://photos1.blogger.com/blogger/73...

        I think I just need to go around Los Angeles trying different lasagnas. Once I find the right one I'll ask them.

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          Janet RE: pirikara Nov 17, 2006 07:33 AM

          I use a mixture of cottage cheese and fresh ricotta.

          1 Reply
          1. re: Janet
            Infomaniac RE: Janet Nov 17, 2006 02:43 PM

            I like this combination also.

          2. coll RE: pirikara Nov 17, 2006 10:55 AM

            Maybe they used impastata cheese, which is often used for stuffed pasta.

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              cheryl_h RE: pirikara Nov 17, 2006 01:30 PM

              Italian lasagna has no ricotta in it, just parmesan and mozzarella. As already stated, the white stuff in the middle is bechamel sauce.

              1 Reply
              1. re: cheryl_h
                wally RE: cheryl_h Nov 17, 2006 01:37 PM

                And the mozzarella is whole milk. You shouldn't be working your jaw on lasagna.

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                Dizzied RE: pirikara Nov 17, 2006 03:45 PM

                I'd second Ellen -- the fresh ricotta I had in Italy was so much creamier than what you can get here.

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                  JudiAU RE: pirikara Nov 17, 2006 03:48 PM

                  As others have stated, a light bechamella flavored with parmasean as well as fresh mozzarella.

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