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FOOD AND NUTRITION NOTES: Congress Lasagna
Ingredients:
16 tablespoons virgin olive oil
Procedure
1. Preheat oven to 375 F. In a large saucepan,
melt ricotta cheese, stirring in 8 tablespoons of olive oil (stop when first
bubbles are seen). Ricotta is not very receptive to heat so it'll probably take
quite a long time to melt.
2. Meanwhile, from the 4 cans of plum tomatoes, choose around 50 of the
fattest, juiciest tomatoes. Usually most tomatoes prefer staying in their cosy
cans (where they occasionally play Under-the-Table-Bridge during
Prep(aration) time), so you must make some marking on the tomatoes chosen to prevent
them from conducting Acts of Disappearance. A black marker would do the
job as long as the ink isn't toxic and is heat-resistant.
3. Pour ricotta cheese into a large baking pan lined generously with
the mixed herbs and leave to cool. Depending on the receptiveness of the ricotta
cheese, which tends to be highly uncooperative during Prep(aration) time, a few
areas of the cheese may slowly absorb the herb flavour.
4. Meanwhile, prepare the chicken. In a non-stick 96-inch skillet, heat
8 tablespoons olive oil over medium-high heat until hot. Add chicken and cook
until pan juices have evaporated. Usually, the chicken should brown within a
few minutes. Remove skillet from heat when lightly browned.
5. When ricotta cheese is ready, use a sharp knife (dip it in ice-cold
water first) to separate it from the sides of the baking pan.
6. Now, stack the lasagna as follows: on the cooled ricotta cheese,
place the tomatoes. Carefully spread the chicken on the tomatoes (to prevent
chicken from squashing the tomatoes, since squashed lasagna is not appetising.)
Finally, spread the parmesan cheese on top of the chicken.
7. Now, leave the lasagna in the pantry to cool. Since all the lasagna
must absorb the herb flavouring before it can be palatable, wait for the cheese to
pass on the flavour to the tomatoes. Some of these tomatoes, depending
upon how ripe they are, may pass it on to the chicken. It is highly
unlikely that the thick layer of chicken will pass it on to the
parmesan cheese.
Maybe in a few months' time you will notice the parmesan cheese
acquiring the spiciness of the herbs and do something about the
highly-squashed-and-uncomfortable ricotta cheese and tomatoes. Or maybe sooner. Don't
forget to open your pantry, or you'll never know. | ||||||
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