Lasagna with mushrooms
Variant to the classic lasagna to be done very quickly
First Course
4 People
45 Minutes
Ingredients:
Lasagne 250 g of fresh egg pasta ready
500 g ready Bechamel
400g mixed mushrooms ( porcini , tacks , champignon )
already hulled ( envelope -frozen in supermarkets )
100 g green beans
100g edam cheese
grated Parmesan cheese
Shallot, Thyme, Marjoram, Parsley
butter
Extra Virgin Olive Oil
Salt and Pepper
Procedure :
Sauté the mushrooms in a pan shallots and a sprig of parsley , chopped
Fry and cook for about 5 minutes ( if frozen allow to dry the water ) and salt to taste .
Boil the beans, drain them and cut them in half when cold
( green beans in the jar and you skip this step , even if they are softer ) .
In a saucepan, heat the salted water , boil one minute lasagna ,
drain mash them under cold water to stop the cooking and lay them on a smooth surface .
Grease a baking dish pour the sauce needed to cover the bottom of the well ,
and place a layer of pasta, bechamel and other mushrooms green beans and parmesan ,
and keep it up to finish the ingredients , with the last layer of pasta.
Complete with thin slices of edam cheese herbs and more Parmesan cheese ,
put into the oven at 200 ° C for 15 minutes and serve.
* After you put the sauce on the bottom, you can combine all the ingredients
pepper sauce mushrooms green beans
in a single container to keep the layers.
Chiacchiere, Lies, Cenci, Frappe
Dessert
Different portions
40 minutes
Ingredients: ( Basic Recipe )
3 Eggs
50 g butter ( to pull off first )
300 g flour
A pinch of salt
Powdered sugar
Procedure :
On a pastry board the flour , the butter and a pinch of salt 3 eggs .
worked long and you get a soft dough. (if too soft add the flour gradually ,
not all eggs are the same !)
If you have time take a rest for 10 minutes.
Roll out a thin sheet and cut with pastry cutter or striped or lozenges.
You can cross them type node without tightening too much, let them striped ,
or striped with a large cut in the center (see photo) .
Fry in hot oil abundant pinwheels from side to side .
Let drain on paper towels to cool and sprinkle with making the icing sugar .
variants:
Add to the mix 200 g white wine, a teaspoon of vanilla extract
and half a teaspoon of baking powder .
Lasagna Carnival
First Course
8-10 people
2 h ( with cooking sauce )
Ingredients:
500 g of lasagna pasta
For the sauce ( lighter version )
1 kg peeled tomatoes
250 g of sausages
1 onion
1 glass of white wine
Extra Virgin Olive Oil
50 g tomato paste (optional)
For the meatballs
Stale bread about 80 g
1 egg
grated pecorino cheese
200 g minced meat mixed (beef - pork)
salt
chopped parsley
For the stuffing
grated Parmesan cheese
350 g Ricotta
450 g Fiordilatte
Oil for frying
procedure :
First prepare the sauce (even the day before)
in a large pot add olive oil, chopped onion and let it fry ,
join now sausages browning fading little by little with the white wine,
(here you can add the tomato paste ) Now pour the tomato sauce go up (not much)
and let cook about half an hour on low heat ,
stirring occasionally until the sauce making full-bodied dry .
Now prepare the meatballs
bathe wring out the bread and put in a bowl with an egg , minced meat, parsley and salt
if you like cheese.
Knead everything together and we form small patties that after we fry and keep aside.
Once cooked sausages pull out of the sauce and cut them into slices
We put water on the fire
Slice the mozzarella into strips , diluted with a little ricotta sauce
and pasta water to create a full-bodied cream .
At this point, everything should be ready to bake the lasagna in salted water
(I recommend a low, wide pan ) cook them , drain and pour on a damp cloth trying to spread them
wide . ( in the cooking water , pour a tablespoon of olive oil so they do not attack each other) .
Now take a baking dish , sprinkle the bottom with the sauce , and then do a first layer of pasta,
then pour the sauce , a side of meatballs, sausages into slices and mozzarella ,
then the Parmesan cheese .
Cover with another layer of dough and keep it up to finish the ingredients.
Finish with the "roof" made of pasta tomato and parmesan cheese.
Put into the oven nice hot 180-200 ° up to make a nice crust on it.
variants
Cook the meatballs in the sauce ( lighter )
Prepare the sausages separately ( heavier)
Make a sauce with minced meat (faster)
and many others , but in the end it's just party
Happy Carnival to all ....
Arista stuffed with Omelet
second Course
6-8 People
150 '
Ingredients:
1.5 kg pork loin
4 eggs
parmesan
basil
garlic
1 glass of white wine
Extra Virgin Olive Oil
Salt and Pepper
Vegetable broth ( nut is fine)
Procedure :
Prepare a vegetable broth .
In a non-stick baking sheet , prepared an omelet with eggs
Parmesan and salt . ( the omelette should be low to be able to roll up )
Open to the loin in order to get a rectangle , cover with the omelet ,
roll it up and tie it like a roast .
Rub with salt and pepper and flour it ( make incisions and insert the cloves of garlic).
Fry the meat in a little oil , put into a pan, add the wine and broth .
Cover with a sheet of aluminum foil and bake at 200 °
C for a ' time wetting as with the stock and turning halfway through cooking.
In the recipe of this photo the pork should be served cold with a side of plum tomatoes cut
into strips and seeded topped with a garlic pesto with pine nuts and basil oil .
Variant , to be served with mashed potatoes , baked potato , mushrooms.
Cream : thicken the Arista's broth , add a ladle of broth a tablespoon of flour
and stir with a whisk, when will thicken add salt to your liking , strain the meat and season .
Tomatoes au gratin
Appetizers
Four People
an Hour
Ingredients :
4 ripe tomatoes
200g boiled or roasted meat
An Onion
A carrot
A stalk of celery
Some capers
Parsely
butter
breadcrumbs
This preparation is very simple.For the filling can be used the remains of
a boiled or roasted chopped whit onion, carrot, celery, capers and parsely.
Cut the tomatoes into two, empty the center and fill with the mixture prepared.
With butter and sprinkle with breadcrumbs.
Arrange everything carefully on a baking tray aand bake in a moderate oven, the time required
for the browning of your taste. You can add a soup to continue cooking.
Pasta and potatoes
First Course
4 People
45 Minutes
Ingredients:
400 g of a yellow-fleshed potatoes ( 2 large )
1.5 liters of water (about )
onion
celery
Rinds of Parmigiano
Tomato paste (one tablespoon )
Extra virgin olive oil
240 g mixed pasta or tubes
Procedure :
Cut the potatoes into small cubes
We prepare the chopped onion and celery
Cut the rind of Parmesan cheese ( or Roman ) and let's put it to soak in warm water.
In a high-sided pan Fry the chopped onion and celery,
add the diced potatoes go let's leave 2 minutes, pour a tablespoon of tomato paste ,
At this point, add the hot water and bring to a boil.
After a while with spoon push towards the edge of the pot the potatoes and crush a little .
We climb , throw away the peel and cook the pasta .
Halfway through cooking, already we can see if the water in the pot seems much or little ,
5 minutes before the pasta cooking ,
if everything is still helping us with a soupy sauce ladle we remove the excess
( Otherwise, add a little hot water ) .
We finish cooking.
Serve ..
Enjoy your meal.
Rosemary focaccia
4 people
4 hours
(including yeast )
Ingredients:
500 g flour
1 yeast
300 cc of warm water ( a tall cup of milk)
15-20 g of salt
rosemary
Extra Virgin Olive Oil
Double salt .
Procedure :
On a work surface (or on the kitchen table )
prepare the classic fountain with the flour and salt mixed together.
Pour in the water , and add chopped fresh yeast and a little oil .
We begin to knead from the center of the fountain by dissolving the yeast
in the fingertips and gradually pulling the flour from the edge toward the center.
We work the dough vigorously for a while ' and literally slam on the table a couple of times.
Once amalgamated form the classic ball that will cover with a kitchen towel ,
making sure to leave a little flour under and on top of it .
Let rest a ' hour and a half after we take a baking sheet with olive oil and anoint the bottom
we spread our ball that has risen
sink your fingers into the dough to form gaps still anoint with oil add the rosemary
and put in some little hole of the grains of salt.
Let rest for another half hour , then put in a preheated oven 180-200 ° C
Bake for 35-40 minutes
And our cake is ready
Eating hot accompanied with cheese and sausages.
Enjoy your meal.
