{"id":27986,"date":"2020-11-14T15:57:22","date_gmt":"2020-11-14T14:57:22","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=27986"},"modified":"2023-11-03T17:43:50","modified_gmt":"2023-11-03T16:43:50","slug":"goccia-doro-lasagne","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/goccia-doro-lasagne\/","title":{"rendered":"Goccia d’Oro lasagne. A traditional recipe"},"content":{"rendered":"
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To introduce this traditional Bolognese recipe, I’ll start with a fun fact.<\/p>\n

Although they are called Goccia d’Oro <\/em>lasagne, which means Golden Drop, today, the golden drop is no longer an ingredient of this baked lasagna.<\/p>\n<\/div>\n

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The origin of the Goccia d’Oro lasagne<\/strong><\/h4>\n

Probably its origin dates back to the early decades of the twentieth century.<\/p>\n

And, at first, the recipe was different from what we cook today.<\/p>\n

The first thing that changes over time concerns the filling.
\nBefore cooked ham, Goccia d’Oro was with a meat sauce made with veal or pork meat, turkey, ham (Italian Prosciutto Crudo), and sweetbreads.<\/p>\n<\/div>\n

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Again, from the recipe, over time, has disappeared the Goccia d’Oro, that is, “<\/span>ovarine<\/span><\/em>” (little eggs).
\nOvarine are eggs extracted from just butchered hens. They are eggs without egg white, only yolk, and look like drops of gold. Hence the name of the recipe.<\/span><\/p>\n

According to some sources, to make Goccia d’Oro famous was Vittorio Zurla, of the notorious Pappagallo restaurant in Bologna, who in the 1950s changed the recipe using the goccia d’oro sauce for lasagna and tortellini.<\/p>\n

But Goccia D’Oro was probably born in some private home and then replicated, perhaps improved, in the kitchens of Bolognese restaurants. Among these, the most renowned was that of the Pappagallo.<\/p>\n

 <\/p>\n

\"Goccia<\/p>\n

\"Bechamel<\/p>\n<\/div>\n

Mrs. Eleonora’s recipe<\/strong><\/h4>\n

That recipe of Goccia d’Oro is from the repertoire of Eleonora, an exceptional cook.<\/p>\n

She worked at the Morini hotel restaurant in Imola, a small town near Bologna, where I was born and raised. The Hotel Restaurant no longer exists today, but once was known and appreciated.<\/p>\n

Eleonora was a great cook. I understood it even though I was a child.\u00a0<\/strong><\/p>\n

And, above all, she was my\u00a0<\/span>dada.\u00a0<\/span><\/em>In Italy<\/span>, dada\u00a0<\/span><\/em>means a lovely person who belongs to the family even if she isn’t a family member.\u00a0<\/span><\/p>\n

And, really, the Christmas lunches of my family, the ones I associate with the best years (when we were all still there), bore her signature from beginning to end: from capon broth to tortellini (which we made at my home), from roasts to desserts.<\/p>\n

She taught me to make mayonnaise, roast gravy, and many other recipes. And she showed Sara how to make Goccia d’Oro Lasagne, a Bolognese and modern recipe (but not as antique as tortellini<\/strong><\/a> and other recipes).<\/p>\n

The Goccia d’Oro lasagne is five layers of yellow bolognese pasta sheets cut into rectangles.
\nYou can make the pasta dough by cutting rectangles the right size for your baking pan or buy it ready-made.<\/p>\n

The ingredients are b\u00e9chamel sauce, cooked ham, and champignon mushrooms. Some people use dried porcini mushrooms, but not me. Porcini covers the flavors, turning the Golden Drop into a Porcini lasagna.<\/p>\n

If you like them, you can use a small amount mixed with the other mushrooms.<\/p>\n

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Buona cucina, Monica<\/p>\n<\/div>\n

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Green Lasagne: Lasagne Verdi a la Bolognese<\/strong><\/h5>\n<\/div>\n

On the blog, find the recipe for the other Bolognese lasagna, the most famous one: <\/span>lasagne alla Bolognese<\/span><\/a>\u00a0with green pasta dough. And the recipe to make the\u00a0<\/span>Bolognese meat sauce<\/span><\/a>.<\/span><\/p>\n

Keep in Touch<\/b><\/h5>\n