Oh yeah it’s definitely his own creation…he cooks very well but then again is Welsh (beans on toast, pasties cooked via sunlight they are so pale) so curry makes things exotic.
Funny thing, I’ve never used béchamel in Lasagne before moving to the EU, it was always ricotta with garlic, basil and egg beaten into it, with a splrinkle of shredded mozzarella on the layer.
Oh yeah it’s definitely his own creation…he cooks very well but then again is Welsh (beans on toast, pasties cooked via sunlight they are so pale) so curry makes things exotic.
Okay, still need some more details if you please… what kind of curry? What kind of meat? What else is in there I might not expect?
Sorry to be vague, but that’s just it. Regular ol Lasagne with curry powder.
Does the curry powder go in the bolognese or the béchamel?
Probably doesn’t matter, sounds like a crime either way. Curried béchamel would probably even be kinda good, but I wouldn’t pair it with bolognese.
Pretty sure it’s with the ground beef boloñesa.
Funny thing, I’ve never used béchamel in Lasagne before moving to the EU, it was always ricotta with garlic, basil and egg beaten into it, with a splrinkle of shredded mozzarella on the layer.
Yeah, American lasagna is slightly different in that regard. Perhaps they burned the béchamel one too many times.
Also, I’ll pass on the curry bolognese. I might be convinced to give this one a try, however.
haard pass, ill just have a curry!