My fusion Neapolitan lasagna, gluten-free, is an “ethnic” twist on the famous Campanian dish…
▶The modern lasagna, an evolution of a sort of meat pie, originated in Naples according to two cookbooks from the Angevin Court of 1238 and 1304, but it was not until 1881 that the first recipe suggesting the use of tomato appeared, also Neapolitan.
▶In 1634, Giovanni Battista Crisci published the book “La lucerna de corteggiani” in Naples, describing “nun’s stewed lasagna, mozzarella, and cheese”: the first written evidence of filled sheets with a stretched curd cheese, then baked.
▶The dish quickly spread among Neapolitan households and was appreciated by all social classes, so much so that King Ferdinand II was also called “King Lasagna.”
▶In the Risorgimento period, Neapolitans made ancient Lasagna a dish of abundance for Mardi Gras, layering it with cheese, sliced sausages, fried meatballs, and ricotta, also adding sugar and cinnamon, which were later banned.
👉I created a gluten-free version using corn lasagna pasta and my fusion/ethnic twist is the kibe, or kibbeh or quibe, a fried, tapered meatball typical of the Middle East made with bulgur or rice and beef (the recipe is already available on the blog in its Brazilian version).
- Difficulty: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Frying, Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz pork ribs
- 14 oz sausage
- 1 onion
- 1/4 cup white wine
- 1 quart tomato puree
- to taste lard
- to taste olive oil
- to taste basil
- to taste salt
- 18 oz ground beef (minced)
- 9 oz rice (or bulgur)
- 2 eggs
- 1 onion
- 2 cloves garlic
- to taste cinnamon powder
- to taste chili pepper
- to taste mint
- 18 oz gluten-free lasagna sheets
- 28 oz ricotta
- 10.5 oz provola cheese
- 7 oz mozzarella
- 3.5 oz grated parmesan
- to taste pepper
Steps
Combine the lard with the oil, add the ribs, onion, white wine, tomato puree, basil, and cook for about 1 and a half hours.
Also, cook the sausage pieces in the sauce and set them aside.
Put the bulgur (or rice) in a bowl, cover with water, and let it rest for at least three hours.
Chop the onion.
Mix all the ingredients, form elongated meatballs, and fry them in a pan.
In a baking dish, lay out the lasagna pasta layers: ricotta, sauce, meatballs, sausage, provola, mozzarella, cheese, and pepper.
Finish with the sauce.
Bake in a fan oven at 350°F for 25 minutes.
You can also cook the kibe with an air fryer and purchase the COSORI air fryer on the website with a 15% discount using my discount code: ViaggiandoMangiando15.
You can also cook the kibe with an air fryer and purchase the COSORI air fryer on the website with a 15% discount using my discount code: ViaggiandoMangiando15.
