The Neapolitan curly lasagna is a typical festive dish. It is very different from the lasagna made in the rest of Italy. No bechamel is needed, fried meatballs are essential, and above all, the pasta used is not egg-based but semolina, long and narrow, curly at the sides. It can be found with a smooth or ridged interior. It’s not a light dish, but once in a while you can indulge!
You might be interested in these recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Carnival
- Energy 1,089.66 (Kcal)
- Carbohydrates 36.75 (g) of which sugars 12.00 (g)
- Proteins 67.03 (g)
- Fat 74.55 (g) of which saturated 16.27 (g)of which unsaturated 6.94 (g)
- Fibers 4.11 (g)
- Sodium 2,525.46 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
NEAPOLITAN CURLY LASAGNA INGREDIENTS
- 1.1 lbs curly lasagna
- 1.1 lbs buffalo ricotta
- 7 oz sausage
- 10.6 oz fiordilatte
- 5 hard-boiled eggs
- to taste ragù
- 9 oz ground pork (or mixed)
- 1 egg
- to taste Parsley
- 3.5 oz stale bread
- 1.8 oz Pecorino cheese
- to taste Salt
- Pepper
Tools
- 1 Baking Pan
- 1 Pan
NEAPOLITAN CURLY LASAGNA PREPARATION
Prepare the meatballs by mixing the ground meat with the egg, moistened bread, salt, pepper, parsley, and a handful of pecorino. Fry the meatballs and set aside.
In a saucepan, cook the sausages, first covering them with a little water and then allowing them to brown. After cooking, cut them into slices.
Cook the curly lasagna in plenty of salted water.
Slice the fiordilatte, and mix the ricotta with a little ragù and some of the lasagna cooking water.
Spread the bottom of a baking dish with ragù, form a first layer of pasta by placing the lasagna sheets side by side, making sure their ends hang over the edges of the dish.
Distribute a few tablespoons of ricotta, ragù, sausages, meatballs, fiordilatte, grated cheese, and some crumbled hard-boiled eggs over this first layer of pasta.
Drizzle with ragù and start another layer of lasagna.
Repeat this process for each layer of lasagna.
Finish by sealing with ragù, grated cheese, and fiordilatte
Bake in a well-heated oven for 30 minutes.
Let it settle for 15-30 minutes, then serve.
Adriana’s Advice
Perfect to prepare even the day before.
