Category Archives: Italian recipes

Cappellacci di Zucca – Pumpkin Tortelli

Cappellacci di Zucca - Pumpkin Tortelli

La ricetta per preparare questo tradizionale piatto emiliano è sul mio blog Food-0-grafia.

The recipe in English to prepare this traditional dish from Emilia is on my blog Food-0-grafia.

Posted by Alessandro Guerani on 2009-12-10 06:10:38

Tagged: , traditional , historical , italian , recipe , pumpkin , zucca , cappellacci , ferrara , bologna , mantova , ricetta , emilia , emiliana

Pavlova alla melagrana con sciroppo al cardamomo

Pavlova alla melagrana con sciroppo al cardamomo

Pavlova with pomegranate and cardamom syrup
Story and recipe on my blog: www.oggipanesalamedomani.it/2012/12/21/pavlova-alla-melag…

Posted by Oggi pane e salame, domani… on 2012-12-21 16:01:01

Tagged: , dessert , sweets , desserts , recipe , cake , easy , sweet , fruit , recipes , christmas , food , italian , canon , pomegranate , pavlova , All X-Press Us

Recipe: Lasagna

Recipe: Lasagna

Lasagna. With so many variations on this great pasta dish, who’s to say which one is better than the other? This recipe is a combination of the one found on the box of a pack of Barilla Lasagne sheets, and self improvisation for the tomato sauce. i.e. I used a jar of pre-made sauce instead of making it from scratch. This recipe works well as the base of a meat lasagna. Fiddle with it yourself to make your lasagna that suits your own taste.

Ingredients
10 Sheets of Lasagne
450g minced meat
200g cherry tomatoes
100g mushrooms
75g peppers (any colour, doesn’t matter too much)
50g butter
50g onions, diced finely
50g grated parmesan cheese
1 clove of garlic, finely chopped
15g bay leaves, finely chopped
Glass of white wine, coffee (both optional)

Bechamel sauce
1 litre of milk
45g butter
45g flour
15g nutmeg

Recipe

1) In a large skillet, brown the onions in oil [2] along with your garlic. Add your meat to the mixture [3] and cook for another 5 minutes. Once meat is almost fully cooked, season this mixture to taste with some added goods. I added about 3 tablespoons of freshly brewed coffee [4] to the above but didn’t make too much of a noticable impression. Next time I’ll add more. 1 glass of white wine was also added [5]. Cook until wine has fully evaporated.

2) Add mushrooms and enough tomato sauce to make the sauce fairly liquid [6]. Mix thoroughly [7]. Add your peppers [12] and extra tomatoes [13] to the tomato sauce and mix again. Add bay leaves to mixture. Set aside on low heat.

3) Make the Bechamel sauce in another pot [8].

4) Grease the edges of an oven dish. Line the bottom with a layer of bechamel sauce [14]. Piece two sheets of lasagne on top. Then add a layer of the meat sauce. Add another layer of bechamel sauce, and sprinkle some parmesan cheese on top. Repeat for enough layers to fill the oven dish [15].

5) Bake in oven for 20 minutes at 200C [16].

Bechamel Sauce

1) In a pot, bring milk to a boil [8]. In another pot, melt the butter [9]. Add flour and pour in the hot milk. Be sure to whisk immediately so as not to form any clumps of flour. When mixture boils, remove from heat and add nutmeg and salt to taste [11].

Sidenote: This recipe called for using the no-cooking lasagne sheets, which rely on the moisture from the bechamel and tomato sauces. If your sauces are not liquid enough, the layers of lasagne sheets may still be hard after baking. Use sheets of lasagne that you boil beforehand if you want to ensure a good lasagna.

Posted by Smaku on 2006-12-27 21:52:09

Tagged: , Lasagna , meat , cheese , food , italian , recipe