Lasagne for 2000 UWEKAT

Losyns, Forme of Curye, 14th Century English, (Pleyn Delit)

Take good broth and do in an erthen pot. Take flour of pandemayne and make þereof past with water, and make þerof thynne foyles as paper with a roller; drye it harde and seeþ it in broth. Take chese ruayn grated and lay it in disshes with powdour douce, and lay theron loseyns isolde as hoole as thou myst, and above powdour and chese; and so twyse or thryse, & serve it forth. Take good broth and put into an earthen pot. Take flour and make of it a paste with water, and make of it thin foils like paper, with a roller; dry it hard and boil it in broth. Take autumn cheese, grated, and lay it in dishes with sweet spice powder, and lay onto it lozenges as whole as you can, and above them powder and cheese, and repeat the layers twice or thrice, and serve it.

Makerouns, Forme of Curye

Take and makke a thynne foyle of dowh, and kerve it on peces, and cast hym on boillyng water & seeþ it wele. Take chese and grate it, and butter melte, caste bynethen and above as losyns; and serve forth. Take and make a thin foil of dough, and cut it in pieces, and cast them into boiling water, and seethe it well. Take cheese and grate it, and melt butter, put beneath and above as you do with losyns, and serve.

Katja's Medieval Lasagna

(So that vegetarians can eat this dish, I opted to boil the pasta in plain, salted water rather than in homemade meat stock as the recipe directed. A good homemade vegetarian stock would probably be a nice substitute. Although the dish is meant to be served uncooked, I chose to bake the lasagnas after assembling the layers of cheese, pasta, and spices; The unbaked version tasted fairly raw, and the sweet powder mellowed with baking.)

3 large eggs

1 to 2 cups flour

1 to 2 lbs. shredded cheese (mozzarella, Swiss, or other mild soft variety)

cup Parmesan or Romano

poudre douce (1 T. cinnamon, 1 T. ginger, 1 tsp. nutmeg, 1 tsp. mace, tsp. cloves, 1 T. sugar, 1 tsp. grains of paradise or black pepper)

salt

Set a large, shallow pot of well-salted water to boil. Prepare pasta by making a well of flour, breaking the eggs into the center, and mixing and kneading them together until you have a stiff, cohesive dough. (Alternatively, blend the eggs in a food processor, add the flour, and blend until a dough forms around the blade. Remove and knead until smooth.) Wrap dough in plastic wrap and let rest for 10 minutes. Divide into four pieces and keep the other three pieces wrapped in plastic while you work with one, so as to keep the others from drying out. Roll out the first piece thinly into a long, wide lasagna noodle, either with a rolling pin or with a pasta roller machine. Repeat with other pieces of dough. (Flour lightly but frequently to prevent sticking). Let lasagnas dry for 10 minutes, either laid out on towels on baking sheets or hanging over a wooden drying rack. Cut lasagnas into long strips or diamond shapes. Set out the cheese and sweet powder so that you can assemble the lasagnas as quickly as possible. Boil the lasagnas, a few at a time, for 1 minute and remove with tongs. (Don't burn yourself!) Put a layer of pasta on the bottom of a 9" square pan, sprinkle with the cheeses and a little sweet powder, then repeat twice or three times more. Serve at once, or bake at 350 degrees for 20 minutes, if desired. Serves 8. ©Chris Adler 2000