This lasagne, if made with all the right ingredients, is, without doubt, the best I've ever tasted. And I'm not biased because it's the recipe our mum uses, honest!
A few pointers if you're going to try it:1) Chop the chicken livers very finely. Unless you really like chicken liver.2) From the horse's mouth: make more white sauce than this, and more than you think you'll need.3) The bolognese sauce seems very abundant but it's all absorbed by the pasta (no soaking required nor, it seems, possible as you can't buy sheets that need soaking now).I'm hoping for a comment from the lasagne genius herself...
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