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Low-carb lasagna, the most delicious light idea – Italian Cuisine

Low-carb lasagna, the most delicious light idea

If you are looking for the perfect recipe for error-free low-carb lasagna, you are in the right place. Here are the secrets and the perfect recipe for eating a light and delicious lasagna.

Low-carb lasagna: pasta

In the recipe you will find instructions for preparing the right pasta for light lasagna. But remember that in order for lasagna to be really low carb, you need to respect the indicated doses and roll out the dough very thin. This same dough can be used to prepare some light noodles to blanch in salted water and simply season with a sauce of fresh tomatoes and olive oil.

Low-carb lasagna: meat sauce

A light ragù is a ragù a low fat. As you will see in the recipe below, we will use veal to replace the classic ground beef and pork, but if you struggle to find it, you can also use selected ground beef, the same that is used to make tartare.

The recipe for low-carb lasagna

For the low-carb lasagna recipe, cut 500 g of veal rump into very small pieces with a knife. Jump in
a pan for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. To add
a splash of white wine and put out the fire. Peel and finely chop two shallots. Sauté them in a pan
with a spoonful of oil; add 2 cups of passata, a pinch of salt and a sprig of rosemary and cook
for 8-10 minutes. Drain the meat from the liquid released and mix it with the passata.

For the dough: mix 1 cup of flour with 4 egg yolks and an egg to obtain a uniform dough. Cover with
plastic wrap and let stand for about 30 minutes. Spread it in thin sheets and cut it into rectangles of a size similar to that of the pan you will use. Cook the sheets by immersing them for half a minute in salted boiling water. Drain them and put them on a cloth spread on the work surface.

For the bechamel: mix 2 1/2 tablespoons of oil with ½ cup of cornstarch and 1/3 cup of milk; 2 glasses of milk in a pot with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch,
mixing with a whisk. Bring to a boil, stirring constantly with the whisk and cook for about 2
minutes until the béchamel sauce has thickened.

For the lasagna: spread a spoonful of bechamel on the bottom of a baking sheet, then cover with a layer of pasta. Cut and use strips of dough to cover any holes. Start preparing the layers by covering each sheet with 2 tablespoons of béchamel sauce, the ragù and the grated Parmesan. Proceed for 5 layers and finish with béchamel sauce, ragù and plenty of Parmigiano Reggiano. Cook the lasagna at 200 degrees for about 30-35 minutes.

Pizza pancake, what a crazy idea! – Italian Cuisine

We made small pancake pizza to prepare the best aperitif ever

Pancake pizza is a somewhat crazy, but nice idea, combining two of our favorite dishes. Quick and easy to prepare just like pancakes, delicious and unmissable like pizza, are our inspiration today. But how do they prepare?

The basis of pancake pizza

Unlike the traditional pancake recipe, to prepare these small savory delights you prepare a dough without sugar, but not too salty so that you can fill them freely.

The ingredients of the pancake mix

2 cups of multipurpose flour
half a spoonful of baking powder
1 teaspoon of baking soda
1 teaspoon salt

The recipe for pancake pizza

1 cup of pancake mix
1 egg
1 cup of milk
1 tablespoon of melted butter or oil

How to stuff pancake pizza

Margherita: Tomato sauce, mozzarella, basil
Neapolitan: Tomato sauce, anchovies, black olives, oregano
Spicy: Tomato sauce, provola, spicy salami

Cooking pizza pancakes

First prepare the pancakes, leaving them to cool on a plate. Then place them on a baking tray lined with parchment paper, season with the chosen topping and heat them for 10 minutes in a preheated oven at 180 ° C.

Pizza pancake tower

A fun idea to serve pancake pizza is to overlap them to form a tower. To make it, fill them with tomato and plenty of mozzarella and overlap 4 or 5, skewering them with a wooden toothpick to keep them still. Bake for 10 minutes at 180 ° C and serve.

The Lazio tuscia soup, an excellent idea in winter – Italian Cuisine

The Lazio tuscia soup, an excellent idea in winter

Tuscia soup is a Lazio specialty made with semolina and vegetables, ideal for warming up on cold winter evenings. Here's how to prepare it

In winter, when temperatures go below freezing, one for lunch or dinner vegetable soup it is always a good idea to warm up and pamper yourself in a healthy way.
We offer you one here tuscia soup, a typical specialty of the Tuscia, the region that includes the Viterbo and Orvieto areas. This soup – a mixture of vegetables to which two generous spoons of semolina – it is a substantial and nutritious first course, ideal to be offered also to children.

In our gallery, we reveal some curiosity and some practical advice to make it even more inviting, while below you will find the recipe signed La Cucina Italiana with ingredients is method to cook it at home.

The recipe for tuscia soup


To cook tuscia soup, also known as Viterbo semolina soup, you must get: 50 g semolina, 2 tomatoes, 1 large potato, 1 large courgette, 1 carrot, 1 celery stalk, 1 onion, grated parmesan, butter, 1 clove of garlic, a dozen fresh basil leaves, 1 tuft of parsley, extra virgin olive oil, salt.


Start by preparing the vegetables: cut the courgette into thin strips, peel and cut the onion into small pieces, peel the potato and carrot and grate them. Then move on to the tomatoes, peeling them and cutting them into small pieces. Next to the vegetables, prepare a mince made with garlic, parsley, 8 of the basil leaves available and celery. Place all the vegetables (except the tomatoes, which will be added later) in a saucepan with the mince, together with 1 liter of water and cook for about 10 minutes. Add the semolina to the rain and thicken, continuing to cook for another 15 minutes. When 5 minutes are left, add half the tomatoes. At this point, turn off the heat, stir in the soup with a knob of butter and grated parmesan. Serve it steaming, adding the rest of the tomatoes raw, two basil leaves and seasoning with a drizzle of oil.

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