italian recipes

LASAGNE
Bolognese lasagna is a typical dish of the gastronomy of Emilia Romagna and,
specifically, of the city of Bologna. Although the authorship of this recipe is
Emilian, lasagna is known to such an extent that it has become one of the
symbols of Italian cuisine in the world and knows numerous and delicious
variations. From the preparation to the ingredients, this recipe is the
quintessence of the "richness" of traditional Bolognese cuisine, also famous
for many other recipes for fresh pasta and more, just think of the fried
dumpling. To prepare a good Bolognese lasagna the fundamental thing is the
right choice of ingredients: first of all the meat, which must be rigorously
mixed: beef and pork to give flavor to the recipe, then the tomato pulp that
must be good quality, and last but not least, the real lasagna, which must be
among the best, with the porous sheet suitable for holding the seasoning to
obtain a perfect consistency!
INGREDIENTS
Green Lasagna with egg puffs 21
Parmesan cheese DOP to be grated 250 g
FOR THE BOLOGNESE SAUCE
Ground pork (very fatty) 250 g
Chopped beef pulp 500 g
Tomato sauce 250 g
Carrots 50 g
Onions 50 g
Celery 50 g

Whole milk 40 g
Extra virgin olive oil 1 tbsp
Salt to taste
Black pepper to taste
White wine 250 g
Water 3 l
FOR THE BESCIAMELLA
Fresh whole milk 1 l
Butter 100 g
00 flour 100 g
Nutmeg to grate to taste
Salt up to a pinch
To prepare the lasagna bolognese, start by finely chopping celery , peeled and
peeled carrot and peeled onion in order to obtain 50 g for each ingredient.
Heat the oil in a pan and add the chopped vegetables, stew for ten minutes
over low heat while stirring occasionally. After the time the sauté must be
withered and the bottom of the pan dry. Add the coarsely ground beef and the
minced pork (fresh bacon, a very fat part)
Even the meats will have to brown slowly for about ten minutes, therefore mix
to seal well. Initially all the juices will come out but once dried you can blend
with the 250 g of white wine. As soon as the alcohol has completely
evaporated and the bottom is completely dry, pour the tomato puree. Then
add only 1 of the 3 liters of water.
add a pinch of salt, mix and cook over medium-low heat for an hour. After the
first hour, you can add the second liter of water, mix and continue cooking for
another hour. At the end of the second hour of cooking, pour the last liter of

water and continue to cook on a low flame for another hour. In this way the
ragù will cook for at least 3 hours with 3 liters of water added at the times
indicated. At the end of cooking, the result must be thick (not too dry for this
type of oven preparation). Season with salt and pepper, turn off the heat and
add the milk, mix and set aside the sauce.
Now take care of the preparation of the béchamel: take a saucepan and heat
the milk. Meanwhile, in another pan, melt the butter in small pieces on low
heat and, when it is melted, remove it from the heat and add the sifted flour.
Stir vigorously with the whisk to obtain a lump-free mixture. Then put the
saucepan back on the heat to brown it slightly.
When the milk is hot, flavor it with the grated nutmeg and a pinch of salt. At
this point you can combine it with the butter and flour mixture. Mix the
ingredients vigorously with a hand whisk and thicken over low heat: the
mixture must be homogeneous and without lumps. Cook the béchamel for
about 5-6 minutes on low heat, until it is creamy.
Then move on to the composition of the lasagna: take a pan or a rectangular
baking dish with dimensions of 30x20 cm. Spread a drizzle of béchamel on the
pan evenly over the entire surface, then lay the green lasagna with the spinach
and pour again a thin layer of béchamel and one of ragù.
And the grated Parmesan taking care to cover the entire surface of the pan.
Then create another layer of green lasagna, (if you prefer also arranged in the
opposite direction from the first layer so that they are crossed). Then proceed
by creating a new layer of bechamel. Take care to distribute it over the entire
surface of the pan. Also add the ragù and continue for all the layers alternating
green sheets, bechamel, ragù and Parmesan.
Finish with the layer of ragù and a sprinkling of abundant grated Parmesan.
Once the preparation of the pan is finished, bake in a preheated static oven at
200 ° for about 25 minutes (or in a fan oven at 180 ° for 15 minutes): the
lasagna will be ready when you see a light golden crust on the surface. Take
them out of the oven and let them cool before bringing them to the table and
tasting your Bolognese lasagna.

TAGLIATELLE
What extraordinary flavors and aromas are released from a good dish of
tagliatelle with meat sauce! This time, however, we wanted to revisit this great
classic, inevitable in every Sunday lunch, offering you tagliatelle with white
ragù, a version without tomato that is just as tasty and enriched with diced
bacon for a unique flavor that goes perfectly with the fresh pasta. Rough and
porous, the egg noodles retain the appetizing meat and vegetable sauce giving
us emotions of new-found childhood memories. The choice of simple and
genuine ingredients, the scent of aromatic herbs and slow cooking over low
heat make this seasoning truly irresistible and also suitable for the preparation
of lasagna, cannelloni or savory crepes! Tagliatelle with white ragù are a tasty
alternative to Bolognese ragù, but if you are looking for a new and original
combination, try also the fresh tagliatelle with bottarga, clams and lemon!
INGREDIENTS
250g egg noodles
Chopped beef 250 g
Fresh sausage 150 g
Bacon 100 g
Celery 60 g
Carrots 60 g
Golden onions 60 g

Garlic 1 clove
White wine 60 g
Extra virgin olive oil 50 g
1 sprig rosemary
Sage 3 leaves
Laurel 2 leaves
Black pepper to taste
Salt to taste
Water to taste
To prepare the tagliatelle with white ragù started from the sauté. In a
saucepan, heat the oil with a clove of garlic and let it brown. Add the finely
chopped celery and carrot.
Also add the chopped onion and mix with a spatula. Leave to cook for a few
minutes on low heat; in the meantime, browse the rosemary
and chop it with knife 7, then add it to the sauté. Wash and dry the sage,
browse it
and finely chop it; add it to the rest of the sauté and finally flavor with two
whole bay leaves.
Cut the bacon into cubes and brown it together with the vegetables, mixing
with a spatula.
Now take care of the sausage: cut the outer casing lengthwise with a small
knife and remove it with your fingers; crumble the sausage.
Add it to the sauce with the minced meat and cook over high heat, stirring
with a spatula to break them further. Cook everything for a few minutes.
Remove the garlic clove and bay leaves and add the white wine.
When the wine has evaporated, continue cooking by adding a ladle of hot
water, add salt and pepper and cook over low heat for about an hour, adding

more water if necessary. After the necessary time, turn off the heat. When half
an hour is missing at the end of cooking, put a pan on the fire with plenty of
water to bring to the boil: when it boils, add salt and boil the tagliatelle,
leaving them al dente.
Drain the pasta al dente and transfer it directly into the sauce pan of the meat
sauce. Mix the pasta well and tie the seasoning, possibly adding a little cooking
water from the pasta kept aside. Serve your tagliatelle with white sauce still
steaming immediately.
PIZZA
Soft from the crust or cornice, as they call it in Naples, swollen, low and crisp,
high and soft. There is really pizza for all tastes! For this reason we thought to
teach you the recipe for homemade pizza dough! A simple basic recipe that is
prepared with few ingredients and then garnished as you see fit. Over time we
have prepared many versions of pizza but the one that has really made a break
in our hearts, and we are sure that it is so for everyone especially for children,
it is the Queen of all, pizza Margherita even in its mignon version of the red
pizzette! Are you ready to get your hands on the dough? Today we discover all
the secrets to prepare pizza dough!
INGREDIENTS
1031 CALORIES PER SERVING
INGREDIENTS FOR 2 PIZZAS
Manitoba flour 200 g
00 flour 300 g
Room temperature water 300 ml

Extra virgin olive oil 35 g
Salt up to 10 g
Fresh brewer's yeast 5 g
To prepare the dough for pizza we have chosen to mix everything by hand, but
if you prefer to use the mixer you can follow the same procedures, using the
hook at medium-low speed. Start by pouring the yeast into the water at room
temperature and dissolve it well; alternatively you can also crumble the yeast
into the flour, the result will not change. If you prefer, you can use 2 g of
dehydrated beer yeast. Continue by pouring the Manitoba and 00 flour into a
container.
How to make pizza dough
Then pour the water a little at a time while kneading with your hands: the
ideal water temperature is 25 °. When you have poured half the liquid, you can
also add salt
Pizza dough recipe
and continue to knead, pouring the water a little at a time, until a
homogeneous mixture is obtained. At this point you can add the oil, also
poured it a little at a time while continuing to knead. Finally transfer the dough
to the work surface and work it with your hands.
How to prepare pizza dough
until it is smooth and homogeneous. Once you have a nice smooth dough, let
it rest on the work surface for about ten minutes, covering it with the bowl.
Once rested, give it a small fold: imagine that the sphere is divided into 4 parts,
take the end of each one, pull it gently and fold it towards the center, then
give it the shape of a sphere. Transfer the dough thus formed into a bowl,
cover with cling film and let rise. For convenience, you can put the bowl in the
oven with the light turned off, so the inside will reach a temperature of 26-28
°, ideal for leavening; alternatively you can also keep the bowl in a warm place.
The times are approximate since each dough, the temperature and the
weather conditions influence the leavening: on average the dough should take
2 hours to double in volume.
Pizza dough recipe

After the rising time, the dough will be nice swollen, then transfer it to the
work surface and divide it in half with a tarot. If you need it, you can lightly
flour the work surface.
Go back to giving a fold to the dough, as you did before rising, then turn it
upside down and proceed with the pirling: pirling the dough means making it
turn with your hands on the work surface, bringing it towards you and then
moving it away repeatedly until you get a smooth and regular sphere. Transfer
the two doughs on a tray and let them rest for half an hour, always covered
with plastic wrap or with a cloth, before you can pull the dough for the pizza
and season it as you wish!
TIRAMISU’
In the past, grandmothers used to prepare a breakfast that today we could
define as poor, but which at the time was very rich! Even today, the recipe is
unchanged, just break a very fresh egg in a glass and beat it with sugar and add
coffee or hot milk for the little ones to taste, and marsala or anise for the older
ones. And it is precisely from this portentous cream that the mascarpone
cream base of tiramisu is born. The Italian dessert par excellence, the most
famous and loved one, but above all that has created many other versions!
The most appreciated? Definitely the strawberry tiramisu or the Nutella
tiramisu, just to name a few! Not to mention the most refined
reinterpretations such as the soft tart or the tiramisu cake.
Although the origins of this famous dessert are unclear, because disputes
between the regions of Veneto, Friuli Venezia Giulia, Piedmont and Tuscany, it
is still a cornerstone of Italian cuisine prepared indiscriminately from North to
South.

Unfortunately we have not found out who invented it but we certainly know
how to make you prepare one of the best tiramisu you have ever prepared. So
here's the recipe: prepare it too and let us know!
INGREDIENTS
544 CALORIES PER SERVING
Savoiardi 300 g
Very fresh eggs (about 4 medium) 220 g
Mascarpone 500 g
Sugar 100 g
Ready-made mocha coffee (and sweetened to taste) 300 g
Bitter cocoa powder for the surface to taste.
To prepare tiramisu, start with the eggs (very fresh): then carefully separate
the egg whites from the yolks, remembering that in order to whip well, the egg
whites must not show any trace of yolk. Then whip the yolks with the electric
whisk, pouring only half a dose of sugar. As soon as the mixture has become
clear and frothy,
How to make Tiramisu
and with the whips still running, you can add the mascarpone, little by little.
Incorporated all the cheese you will have obtained a thick and compact cream;
keep it aside. Clean the whisk very well and move on to whipping the egg
whites by pouring the remaining sugar a little at a time.
Tiramisu recipe
You will have to mount them when the snow is still firm; you will achieve this
when the mass does not move when you turn the bowl over. Take a spoonful
of egg whites and pour it into the bowl with the yolks and sugar and mix
vigorously with a spatula, so you will dilute the mixture. Then proceed to add
the rest of the egg whites, little by little mixing very gently from the bottom
up.
How to prepare Tiramisu

Once ready, distribute a generous spoonful of cream on the bottom of a
30x20cm baking dish and distribute well. Then soak the ladyfingers for a few
moments in the cold coffee already sweetened to your liking (we only added 1
teaspoon of sugar),
Tiramisu recipe
first on one side and then on the other. Gradually spread the ladyfingers
soaked on the cream, all in one direction, so as to obtain a first layer on which
you will distribute a part of the mascarpone cream.
How to cook Tiramisu
Also in this case you will have to level it carefully so as to have a smooth
surface. And continue to distribute the ladyfingers soaked in coffee, then make
another layer of cream.
How to accompany Tiramisu
Level the surface and sprinkle it with bitter cocoa powder and leave to harden
in the refrigerator for a couple of hours. Your tiramisu is ready to be enjoyed!
ENJOY YOUR MEAL