Cooking LASAGNA (Meat & Vegetarian) + TIRAMISU | Making Delicious and Easy ITALIAN FOOD at Home!
I only ate about four foods as a youngteenager and lasagna was on that short
list
what everything right the first biteit's amazing and stuff you well hello
everyone happy Sunday we are back in thekitchen again making Italian food
with my dad Daniel today we're going tobe traveling to Italy through food so we
have planned to cook up a lasagne (easy Italian food) one isgoing to be your typical lasagna you
know with the beef and cheese and stufflike that and the other one is going to
be a vegetarian vegetarian we're gonnahave for every taste here yeah
you know it's one of those days outsidethat is gray and we're still under
quarantine so under this condition whatbetter than start cooking that's the
time and it's a good it's a good thingto do in a family this is the highlight
of the week yeah one four D carnivoresand one for the herbivores yeah yeah
this will be my first time preparingthis dessert so we'll see what happens
and we've done better than the breadlast time a couple of a cup of wine yeah
the hockey puck bread we do have twowines as well once from Italy from
Puglia the other one is from PatagoniaArgentina oh yeah we're gonna eat very
well todaygood job do it lasagna so this right
here guys is our Italian wine thePrimitivo it's a black grape this one is
from booboo yeah yeah and I read thatit's the equivalent of the Zinfandel
okay cornea so you may have had that ifyou enjoy
California wines I like the color tooit's kind of like a deep reddish violet
tone yeah it's got an intense intensecolor
it smells like cherries yeah okay we arenow going to open our second bottle who
saw Nouveau okay this isthis is a grape your virginity from
France I believe yeah yeah EasternFrance but nowadays it's widely it's
widely planted in Portugal because theyuse it to make port wine portable yes so
we never had dates no no no these arethese are these are two new ones for us
oh so we're going to let our winesbreathe a little bit but we're really
intrigued by this one by the trousseauNouveau from Patagonia because the color
is very unusual yeah very natural it'slike a pink it looks like a rosy
it looks like a rosy yeah is he gonna besitting there for about 20 minutes to
half an hour yeah and then we're goingto we're not gonna make the same mistake
as last time right before we startcooking we're going to we gotta taste
them wet the whistle what the power geta little inspiration yeah or the cooking
starts otherwise the cooking gets dullyou know three okay so I'm in charge of
making the white sauce and I actuallypracticed last night I found a recipe
that called for one cup of milk twotablespoons of butter two tablespoons of
flour mix mix mix bring it to a boil youadd a little bit of nutmeg upper so
we're going to try and recreate that andit's pretty straightforward so hopefully
we won't tell any major issues so I'mgonna make a lot of white sauce because
I mean we're making two lasagnas andwe're going to need it for both recipes
so yeah first up I'm just
when I start making the red sauce okayput a little bit of olive oil the onion
and the garlic in they go we're gonnafry it until it's you don't want it to
be brown you want it to be the onionlike translucent you know when it starts
looking like it's almost liketransparent that's when it's ready and
then you want to start adding the otheringredients medium heat oh it smells
nice start smelling good I love it andhold your sauce coming a little Audrey
it's almost time to add the flour and myeyes are burning from the onions I don't
know if you can see how red they are butI feel like I don't start tearing up
soon mine too that's we're all gonna becrying over here the crying team crying
over lasagna
so we are ready to start adding the meatI have here means beef you know regular
lean means beef and I also add mincedsausage feeling hot Italian sausage
feeling it's it's always nice because itgives it a good thing Sam you've been
entrusted with the job what is that so Iam just gonna be taking the stems off
with the spinach okay yeah so so excitedfor the lasagna my favorite Italian food I gotta say that's one
of my ionely ate about four foods as ayoung teenager and lasagne was on that
short list it was like lasagna pizzaspaghetti and barbecue ribs
that's all I liked at around the age ofthirteen or fourteen and for dessert
only chief cakes he's get all thecheesecake yeah that's about it so I eat
about five things when I was 13 yearsold
so this is uh this is going back to mygoing back to my childhood I think it's
gonna be even better than some of theones we made it there's definitely more
effort being put into this one Togo ishaving a little nap here in the kitchen
oh he heard his name eyes have openedunder guys I know it's a sleepy Sunday
cause I'm just hanging out with you inthe kitchen okay now a little bit of red
wine salt and pepper
always with a little bit of water whatthe remains on they can you can wash it
so you don't you don't lose it it's it'salways there yeah it's a lot look yeah
okay that's good stuff sugar onespoonful to kill a little bit the
acidity the acidity of the tomato okaythis is basil we didn't find any fresh
so we're gonna use this paste that youcan buy at the supermarket duty when I
cook the sauce spaghetti sauce whicheversauce we do this is my favorite part
because I do like in the movie RememberThe Godfather what was the guy's name
remember to me when he was cooking forthe whole army in the apartment and
making that sauce what did he do he didthis question is tough on dodge dealer
they were not belly so first of all Iwill she do you go Java Potenza Levin
ptosis and descendants aboard MarlonBrando Marlon Brando okay the boys are
gonna try the wine here we gostart with it also Newville we'ii okay
it's the first time ever and that wewe're gonna try this type of variety
very light the color look at the colorit's all its yeah like I said like a
real say he's like a rose say hello NewYear's super smooth very well
he feels like oh you know when you drinkwine on you either
bit of soda water or and you cut it downit feels like that type of beverage you
know smooth like almost yeah like if youif you like if you like a lighter wine
or if you're having it with maybe withsome snack it's not something as robust
as meat or pasta nice pairing it'smissing that the body done you know
rugged Nestle what if you were movingfrom from white to red then this it
might be like a bridgeit's what I want to conceal if you're
having a barbecue or today with alasagna or with a hearty meal it's just
it just doesn't cut itthough let's go for the other one this
is the Italian the other one wasPatagonian or this one is from
pre-medieval Julio now this you see it'sit's very dark isn't it great is really
dark you know different different aromakey mm-hmm that's it that's a nice one
it's got a bit of a sweetness to it abit of a sweetness it reminds me of a
fudge remember the Georgian when we hadmonths ago a little bit about the cabin
yeah great wine for the lasagne it'svery different from the the Cabernet
Sauvignon the Malbec we typically haveit is heavy but it's not overpowering
these will go it's excellent with alasagna yeah you know this is a
beautiful wine for the spagett ah youknow something kind of low name well I'm
glad one other the to fit your they boththey both new types of wines we normally
don't have very often now we're gonnastart assembling the lasagne itself and
you got three three ways that you can dothis you have the traditional way you
know in the old days when they used todo the door at home and cut it and make
it homemade then you have these onesthat are already you can buy your
ready-made and from these you got twodifferent kinds you have one that you
have to boil and then you have this onethat is called oven ready that means
that you do not have to boil it thisby the even though you don't have to
boil it we like to soak it in water forabout five minutes here it's okay you
see okay it kind of starts to soften upa little bit and then you assemble the
lasagna and then it goes into the ovenright there is a million different ways
how you can make lasagna especially theway you do the feelings there is not one
traditional oh if you don't do it likethat is not a lasagne as time goes by it
becomes it evolves and people add thisabstract you know they put their own
personal touch so they're all good aslong as you enjoy when you're eating it
that's a good lasagna right and that'sit end of the story okay now we're gonna
start assembling okay okay so now we'restarting to assemble the lasagne I
always like to give it a light coat ofolive oil to the pan if it sticks then
you know you you have a good andbeautiful lasagna (delicious Italian food) and you cannot get it
out of the pan you know first you saw
now you scoop up the sauce for the nextlayer without a lot of liquid I use one
of these you see that it has the thegroups so the liquid can escape okay
when it comes to the mozzarella try notto buy the cheap stuff you need good
quality mozzarella if you can buy freshmozzarella
even better okay this this step the bestthat you can get okay that that's going
to make the lasagna or break itparmigiana
now we'll do the same with it beforeit's it's layers right now the
mozzarella the parmigiana and then wetop it up at the end
parmigianado not skimp also on the quality of the
parmesan because this is what's gonnagive it the real lasagne taste
everything is ready the oven ispreheated at 350 is gonna go in the oven
for about an hourdon't forget the aluminum foil it has to
be wrapped otherwise you're gonna cookon the top it's gonna burn and it's not
gonna cook fully in the middle right sothat's why when you see in the movies
that the ladies come with a gift with alasagna tray it's always got the
aluminum foil or not on top you know youknow what is that yeah next time you see
a movie look for that
don't forget the timer okay because youknow what happens all the time
if you don't put the timer you go withyour friends you watch a movie you sit
down with a computer you forget about itand that thing is going to cook in there
like you have no idea it's gonna beruined so put the timer 1 hour and
that's all you need now we're going toassemble the other one there we are
Perry
mushrooms red sweet peppers the carrotswe kind of we slice it with a potato
peeler so become really easy like thiswe got zucchini
we got onions and we got the the garlicokay
the amounts of each one doesn't matterwhatever you like if you like more
muscle to pull more muscles if you likeone subpoena you could not zucchini
judge it to yourself and then we havethe spinach and a little bit more of
onions and garlic that we're going totry on a different frying pan because we
also have the spinach part okay nowwe're going to start assembling
the beautiful color look at all thevariety there oh my goodness look at
this Drive everything and get everythingyou could ever want everything is a
rainbow
so now we're going to use thisingredient that is a pesto made out of
basil just a little bit before the lastthe last layer okay so it gives it that
the little tank
Hey
oh wow
so we have dug into this lasagne what dowe think guys it's pretty pretty amazing
Sonya I hit the stratosphere and cameback look the first bite it's amazing
totallybeautiful try it you can do this because
you taste the difference in the qualityyou really taste the ingredients and the
other tip is if you only have juice andwine up until 3 p.m. it's gonna taste
even better yeah we are coming lunch at3 p.m. right now it was a very time
intensive process we started at 11:00 inthe morning yeah and the second lasagna
has just gone in the oven you can tastethe Parmesan cheese oh yeah I'm on the
parmigiano this is and the mozzarellathat's why I tell you don't skimp on the
cheese use good quality Jesus for thisdish and you'll be amazed what you can
do you know it's very simple it's verysimple once you get the sauce already
made the rest is just assembling inlayers anyone can do this anyone worth
the wait worth the wait and I reallythink it'll wash hello Sonia what was
the last time for you guys little whilehuh time I think that that also makes it
taste even better it's a real treat tobe having it I'm done I had a little
piece but look I was at first we gotanother one coming and we have dessert
so save drought yeah violet lasagnanumber two cooks in the oven I'm gonna
start working on the tiramisu with mymom we'll see how that turns out let's
look better than the bread no I knowyou want to remember that the gnocchi of
a bread it was like a cool this is thisis great because there's Audrey's chance
to redeem herselfyes Jimmy if you make a good dessert
we'll forget about the bread okay if youdon't then we're gonna we have two
things to bring up not just want
my real wet thank you tell me
took a little restdid you know yep I guess the first round
was was it good enough to to require nono it's round 2 with dessert round 2 Oh
two hours later I'd say at least twohours of bouncing because I made the
desserts this lasagne cooked for an hourpeople fell asleep Sam disappeared into
the basement you know the drill I wasn'tthe owner who else took it out
I didn't I actually did not know wellthe veggie lasagna is very good we have
one layer that's just spinach spinachwith like garlic and onions we fried it
and then the other layer has a mix ofzucchini carrots mushrooms there's a
quick distinct from each other
here is my work of art I did have somehelp for my mom but I assembled it I
don't remember anythingI mix the months that are pulling the
filling she did the cream but check thatout looks good huh ready for dessert
people so we are now trying the dessertlet's see what we think it's nice it's
milk you I love the coffee flavoryou know Ruby captain decaf coffee
everyone we were just saying that uh youwere mentioning this dish is typically
refrigerated from what forward to 24hours yeah this recipe said 4 to 24
hours but I mean if we wait that longwe're not gonna get to try it today like
yeah we're willing we're willing to haveit premature yeah it still tastes good
but there's definitely the potential forit to to say what if I map
yeah it's that a bit more mm-hmm but itstill tastes very good even without the
whole this is gonna be wonderful flavoris beautiful the face is perfect to
solidify a little bit there mm-hmmthat'll be it and you know what lasagna
tends to taste better on the second day- oh the meals ooh but this turned out
very wellit's triple layer just like the lasagne
right very filling meal very good pleaseplease please everything came out
perfect yeahthere you have it a full day full day of
cooking and eating we're kind of shockedthat it's 6 o'clock
but is the the baking is what it takeslong yeah oh yeah the lasagna you'll
have two hours each one one hour thereyou go two hours of baking that thing
we've been waiting like two hours now noworry to solidify a little bit so there
you got four hours so maybe it would bea good idea to make the dessert the
night before yeah but it's ready toenjoy yeah I don't know if you guys can
hear there's like a whimpering dogbehind the cameras wondering where a
second wall cocoa is asking for his awalk he's like come on guys it's time to
go to the park okey we'll take you outdo you forget we didn't forget we're
look we're lucky the days are growing alittle
longer and so we have a bit more dailyyeah it's only six o'clock so we we
still have time to take em out before itgets dark
that is it thank you for watching wedon't you guys enjoy this recipe yes
definitely worth trying now that youhave the time and what will have more
Quarantine cooking coming for you guysif there's something you'd like us to
make leave a comment and let us knowbecause we were open to suggestions ah
yes different cuisines from around theworld absolutely leave your requests in
the comments thanks for watching we'llsee you next time
yeah
yeah
I'm getting a video that's right
Come join us for delicious and easy Italian food at home as we attempt cooking Lasagna (both meat and vegetarian) for lunch along with tiramisu for dessert. (Sam Speaking) I don't know about you but growing up Lasagne was one of my favorite foods. My Mom used to make it for dinner once or twice a month during the fall/winter and I could never just have one slab. Whenever I think of lasagna I immediately think of Garfield the cat cartoon. In my opinion Italian style lasagna is one of the most tasty comfort foods. I can honestly say this is a meal I volunteered and suggested heavily for us to try making. For those of you have never heard of or tried lasagne before here are some interesting information and history surrounding this popular Italian food. Considered one of the oldest types of pasta from the city of Naples (dating back to Middle Ages in early 14th Century in the Liber de Coquina), lasagna is an Italian dish consisting of multiple layers of flat/wide pasta alternating with filling such as pasta sauce, meat, vegetables, cheese or cream which is then baked in an oven. Once finished, the lasagne is then served in square portions/slabs. The dish, unsurprisingly varies quite a bit by region in Italy. For instance, in Emilia-Romagna layers of lasagne are typically green by mixing spinach and other vegetables. The dish may be named from the Greek word λάγανον (laganon), a flat sheet of pasta dough cut into strips. To be perfectly honest making a delicious lasagne at home is quite easy. In Canada, you can find the lasagne noodles in any pasta section which means you just need to prepare your sauce, cheese, cream and veggie/meat. What we found fascinating was that we enjoyed both the meat and vegetarian lasagna equally. They were unique enough that alternating between the two gave us the variety we were craving. Have you tried making lasagna at home before? How was your experience cooking lasagne? Do you like Italian food? Would you like to see us make more Italian dishes in the future? Let us know in the comments below. * * * * * * * * * * * * Cooking LASAGNA (Meat & Vegetarian) + TIRAMISU | Making Delicious and Easy ITALIAN FOOD at Home! GEAR WE USE Panasonic GH5: http://amzn.to/2yqTUyi Canon G7X ii: http://amzn.to/2yqtM6B Rode Video Micro: http://amzn.to/2wTguTM Joby Gorilla Pod: http://amzn.to/1PgoY5F SanDisk 16GB Extreme Pro: http://amzn.to/25KEErs * * * * * * * * * * * * SOCIAL MEDIA & TRAVEL BLOGS AUDREY: blog: http://thatbackpacker.com/ instagram: https://www.instagram.com/thatbackpacker/ facebook: https://www.facebook.com/thatbackpacker twitter: https://twitter.com/ThatBackpacker SAMUEL: blog: http://nomadicsamuel.com/ facebook: https://www.facebook.com/nomadicsamuel twitter: https://twitter.com/NomadicSamuel instagram: https://www.instagram.com/nomadicsamuel/ * * * * * * * * * * * * Music We Use: http://bit.ly/SamAudreyMusic