lasagne

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lasagne

Lasagne. Potentially so much more than a vehicle for bolognese and cheese. I think it should be more regarded as a kind of baked pasta based dagwood opening up many opportunities for different fillings. This one was bechamel with parsley; tomato with majoram and basil; eggplant and mushrooms panfried in olive oil; spinach with ricotta and pine nuts; and then bechamel, parmesan and a few dabs of butter on top. Not a bit of meat to be seen. The lasagne sheets came ready to go in a plastic container. Bechamel is the only thing that takes a bit of care but I really can’t imagine lasagne with out it. Any thoughts on alternatives? Very nice and there was two or more days worth of food there which got better with each passing moment.

Back at Jackson’s hanging around and doing stuff again. Lovely to see everybody and my world has been rocked by the replacement of fennel salad on the menu by a peeled tomato and basil salad. Funny night, must have been international day of no seafood and gluten intolerance.

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