sacha

I hope this doesn't bring howls from the purists but has anyone ever made
chicken lasagne al forno? I've never tried but have a daughter who prefers
to eat chicken to red meat, although she's not off the red altogether. I'm
wondering if chicken has enough 'kick' to it to give the lasagne any real
flavour?

--
Sacha
http://www.hillhousenursery.co.uk
(remove weeds from address)

the reid

I cant see why it cant be done, although I would stick with red meat
in an attempt to reform said offspring!
--
Mike Reid
Cutty Sark appeal"http://www.cuttysark.org.uk"
to email remove clothing.

sacha

She's 27 and way past that stage. ;-)
She'd eat normal lasagne if I made it but the chicken is a healthy option
she'd prefer.

--
Sacha
http://www.hillhousenursery.co.uk
(remove weeds from address)

june hughes

In message <C2A54491.50793%sacha@gardenweeds506.fsnet.co.uk>, Sacha
<sacha@gardenweeds506.fsnet.co.uk> writes


You could try spicing it up a bit or putting extra herbs in it. Guisi
may have some good suggestions. Alternatively, a few mushrooms,
aubergines and the like should add a bit of pep.
--
June Hughes

chris pain

"June Hughes" <junehughes@theacct.demon.co.uk> ha scritto nel messaggio
news:5Vnkf9R$84fGFwdi@theacct.demon.co.uk...


Jane is right. If you don't want to use red meat why not just use mushrooms,
aubergines or artichoke or whatever ingredient you like. People here in
Italy are actually a lot less purist than certain TV chefs would have us
believe. Some people just bung anything in, especially the poorer students
whose mainstay is Pasta Svuotafrigo, or "Empty-the-fridge Pasta".

If you do use chicken I don't think you should put too much in: it might end
up too dry, especially if you use breast meat. I wouldn't use too much meat
anyway, whatever meat you're using. My (Sardinian) mother-in-law uses her
usual "sugo" for making Pasta al forno, in other words one made mainly with
tinned tomatoes and not a lot of beef. A "ragù", like the Bolognaise Sauce
used in England, with more mince than tomatoes, is generally reserved for
Cannelloni.

Chris Pain

ophelia

You don't sound like a troll to me Chris Take no notice

Welcome

chris pain

"Ophelia" <Ophelia@nix.co.uk> ha scritto nel messaggio
news:KuSfi.28313$aS5.16328@fe1.news.blueyonder.co. uk...


Thanks!

june hughes

In message <KuSfi.28313$aS5.16328@fe1.news.blueyonder.co.uk>, Ophelia
<Ophelia@nix.co.uk> writes


No he doesn't. Welcome too.
--
June Hughes

sacha

My sister in law and ex mother in law are Italian so I do know that Italians
use whatever is to hand. But because my daughter eats chicken in preference
to red meat, I'd like to give her something she'd enjoy in that particular line.


Yes, the drying out thing would be a worry, you're right. Thank you for the
comments - it's things like that which are so helpful. Which part of
Sardinia? I had friends living in Palau and spent 5 lovely weeks on our
boat there, eating sometimes with their large family and their friends and
enjoying the passagiata. And it was there that I ate and enjoyed zuppa
guarda (sp?)

--
Sacha
http://www.hillhousenursery.co.uk
(remove weeds from address)

chris pain

"Sacha" <sacha@gardenweeds506.fsnet.co.uk> ha scritto nel messaggio
news:C2A5BFB6.50862%sacha@gardenweeds506.fsnet.co. uk...


I live in Sassari, the second city of Sardinia, in the north-west corner,
near Alghero, but my wife's from the centre of Sardinia, where there's a lot
of livestock, mainly cattle, sheep and pigs. Her parents say that when they
were children they only used to eat meat on special occasions, say, once a
month, but had lots of bread, veg and pulses. Now people have got more money
they tend to overdo it on the carniverous side. Some people have roast meat
every day. So much for the Mediterranean diet!

I've never actually been to Palau but I know it's nice there; my colleague
Lilian's husband is from Palau and they're always popping off there for the
weekend. is it possible you're talking about zuppa gallurese, meaning soup
of Gallura, which is the name for the north-eastern corner of Sardinia,
including Palau. It's basically bread, any type of bread but especially
Sardinian pane carasau, or crackerbread, placed in an oven dish, soaked in
mutton broth, spinkled with lots of grated sheep's milk cheese, and baked in
the oven like lasagne. It should stay moist. At least that's the way my wife
does it but as I said she's not from anywhere near Gallura. Does that ring
any bells, Sacha?

Chris Pain