Tag: lasagna

White lasagna, 5 recipes to try – Italian Cuisine

Ham and scamorza, zucchini and mozzarella, salmon, speck and stracchino and artichokes and walnuts. Here are 5 ideas for a different Sunday lunch

There is still no official recognition, but they would certainly deserve it. The lasagna they are a real heritage of the Italian cuisine: they represent, in fact, one of the most popular dishes, especially for the Sunday lunch in family. But there are many variations of this recipe, starting with the regional ones, such as the lasagna Bolognese or those bells with ricotta and meatballs. And then, who said that you have to use ragù to prepare them? Here are five ideas for cooking yummy White lasagna.

White lasagna with ham and smoked cheese

Prepare some very tasty White lasagna based on ham and scamorza it is very easy. First, cook 250 grams of puff pastry in boiling salted water for a few minutes lasagna, but a little at a time, so as to prevent them from sticking together. When they are cooked, they begin to prepare the pan layered: one of lasagne, one of bechamel (the recommended total dose is 300 ml), one of baked ham (in all 200 grams are needed) and one with the scamorza sliced or grated. Before repeating the procedure, add a little more parmesan grated. Then we start again. Once the layers are finished, it is left to cook in the oven for 45 minutes at 180 degrees And that's it.

White lasagna with zucchini and mozzarella

For this recipe, lightly cook 250 grams of lasagna in salted water. Then we start with the layers: one of sheets, one of mozzarella cheese (it takes 300 grams, to be cut into thin slices), one of bechamel (always 300 ml) and one of zucchini previously cut, grilled and salted (in total at least 400 grams are needed). The last layer is covered with a generous sprinkling of parmesan grated and finally you leave in the oven for 40 minutes at 180 degrees.

White lasagna with salmon

After chopping 300 grams of smoked salmon, lightly blow it into a pan with olive oil is one clove of garlic and then mix together with 300 ml of bechamel. In the meantime, 250 grams of lasagna in salted water. At this point you just have to fill the layered lasagna with the freshly prepared filling. Finally, it is left to cook in the oven at 180 degrees for 3 minutes and here are some delicious white lasagna with salmon absolutely to try.

White lasagna with artichokes and walnuts

Preparation is very simple. It begins by cleansing and dividing a dozen into segments artichokes then boil in salted water for about ten minutes. The artichokes are flavored in a pan with olive oil and seasoned with salt and pepper. The bechamel (250 ml) and a little bit of nutmeg. Chop 150 grams of walnuts and add to the filling. All that remains is to make up the pan alternating layers of béchamel puff pastry enriched with chopped walnuts and wedged artichokes. You leave in the oven at 170 degrees for three quarters of an hour and lasagna with artichokes and still steaming nuts are served.

White lasagna with speck and stracchino

For this last inviting recipe with white lasagna we start as usual with the cooking of 300 grams of puff pastry in salted water. Then we proceed with the creation of the layers: one of bechamel (350 ml are needed), one of sliced speck (100 grams in all), one of stracchino (a 150 gram pack is required) and finally the parmesan grated. Once the operation is finished, the lasagna is left in the oven at 180 degrees for 30-35 minutes and then you sit down at the table for a mouth-watering meal.

Don't make the Paris Hilton lasagna – Italian Cuisine

Paris Hilton's lasagna, the unmissable video of a must-do recipe. Here's Cooking with Paris.

Paris Hilton he just debuted on YouTube with his first cooking tutorial: how to make lasagna. Just to read the news is there to be a little incredulous (will he really ever cook in his life?), But the famous heiress reassures us immediately. It is one of his main dishes, a recipe he prepared together with his mother. Nobody expects Paris Hilton to be a great cook, after all she is the first to declare that she has prepared hers famous lasagna only as a child.

15 minutes of pure entertainment, clumsy cooking steps and the timeless frivolity which made Paris Hilton a cult character. Businesswoman, singer, actress and now chef, Paris welcomes us with her little dog in her arms and her "chef's gloves". Let's go over the highlights.

The 6 mistakes of the Paris Hilton lasagna

1. Quantity and quality

The quantities of the ingredients do not exist. Going by eye is certainly a sign of great experience in the kitchen, but it would be useful to provide the weights to those who watch a tutorial, together with the quality most suitable (the meat item reads “any type of meat ". The result is an agglomerate of meat, cooked in a too narrow pan, and too much cooking liquid).

Paris's advice? There are many ways to decide the quantities: for example, Paris dusts the pepper 11 times, because it brings luck.

2. Pasta

Paris chose the ready-made lasagna paste, the format wavy lasagna, among the most popular in America. We do not feel like criticizing the choice, since making fresh pasta by hand is not always the easiest and fastest choice. This type of pasta must first be cooked in water: if there is a mistake, it is certainly to put it in the pot when the water does not yet boil. Don't do it.

3. Cheese

Paris isn't happy about grating mozzarella, which is too tiring, and recommends using the already grated mozzarella. We don't even know what it is, let's move on to the next point.

Paris uses a quintal of ricotta cheese, mixes it with random tools and also adds an egg to it. Don't do it. Meanwhile, the star explains that there are many types of cheese today, such as soy and almond, commenting that "it is not normal, but it is cool".

4. Tools

Paris teaches us how to get away when we don't have the suitable tools: how to mix ricotta with a knife and how to mince meat with a spatula. Unfortunately, it sins sparingly with salt and oil. He adds plenty of them and then eliminates some of them with his special technique: wet the kitchen paper and dab, removing the excess.

5. Ragout

The classic preparation of ragù is not contemplated: Paris forgets garlic and onion for the sauté, there is no way to fix it. Fortunately, the Sun glasses that would protect us from tears when cutting the onion we can wear them anyway. In order not to miss anything, at some point Paris is also sprinkled with its refreshing unicorn scent.

6. Composition

Paris creates layers separated between the sheets of pasta, only with cheese or only ragù, without mixing the ingredients. Finally, cover the lasagna with aluminum foil to better cook the lasagna, distributing the heat evenly. It is not entirely crazy, but be careful not to leave it for the duration of cooking or it could compromise the formation of the inevitable crust.

In short, don't make the Paris Hilton lasagna. Make the lasagna like this.

10 wines to drink with lasagna – Italian Cuisine

The perfect pairings for Bolognese lasagna, but also for fish and vegetarian variants

What could be nicer than taking a pan of lasagna out of the oven in the coldest months of winter? With that crispy crust that still sizzles, the scent of ragù that spreads around the house, the table set with many covers, because lasagna is a dish to share, with family or friends, perhaps during Sunday lunch, when there is more time to cook and be together.

What are the wines to pair with lasagna? If it is the Bolognese version, with bechamel and ragù, the answer is only one: the wine must be red, with good acidity, a medium body and a soft and fruity flavor.

The vegetarian or fish variants instead ask for white, rosé, or even bubbles.

Here are our suggestions.

Lasagna Bolognese

Lambrusco di Sorbara Removed 2018 Cantina della Volta

Let's start with a regional combination that cannot be more classic: the liveliness of Lambrusco helps to cleanse the palate of the creaminess of the béchamel sauce and the Rimosso di Cantina della Volta, with its aromas of wild strawberries, goes well with ragù.
15 euros.

Romagna Sangiovese Superiore Crepe 2018 Ca ’di Sopra

We remain within the regional combinations with a juicy and savory Sangiovese, with an overwhelming drink. It ferments in steel and ages in cement, with a small percentage of the wine (10%) making a quick passage in wood, acquiring light spicy hints that recall the nutmeg of the bechamel.
10 euros.

Barbera d'Alba 2018 Cordero di Montezemolo

When you look for freshness and ease of pairing at the table, you can't help but think of a Barbera. That of Cordero di Montezemolo smells of blackberries, plums and cocoa and has soft tannins and a smooth sip.
14 euros.

Valpolicella Ripasso Superiore 2017 Easter Family

A rich, warm and soft wine like Valpolicella Ripasso goes very well with structured first courses such as Bolognese lasagna. We also like the Easter one for the intriguing aromas of morello cherry and blueberry.
15 euros.

Sicily Nero d’Avola Lagnùsa 2017 Feudo Montoni

Fruity and fresh, this Nero d'Avola comes from a very old vine planted in a remote corner of Sicily at an altitude of 600 meters. Its soft and enveloping character and the spicy notes typical of the grape make it a perfect companion for lasagna with meat sauce.
17 euros.

Lasagna with fish

Franciacorta Brut Alma Bellavista

A new classic, fast and tasty, are white lasagna with smoked salmon. The creaminess of the béchamel, combined with an intense-flavored fish, goes well with a Classic Method sparkling wine, such as Bellavista's Frnciacorta Brut Alma, fresh and savory, with aromas reminiscent of ripe fruit and vanilla.
25 euros.

Negroamaro Kreos 2018 Castello Monaci

If the lasagna with fish instead provides a tomato sauce, the right choice is an Apulian rosé. Those produced with Negroamaro grapes, such as Kreos di Castello Monaci, are fruity, intense, with aromas reminiscent of the Mediterranean scrub and a great pleasantness to drink.
10 euros.

Vegetarian lasagna

Western Ligurian Riviera Pigato 2018 Maria Donata Bianchi

One of the most famous versions of vegetarian lasagna is the one with pesto, which goes very well with a Ligurian white, such as Pigato. That of Maria Donata Bianchi is citrus and complex, with the right intensity for the flavor of the pesto and the creaminess of the bechamel.
15 euros.

Chianti Classico 2016 Tenuta Perano Frescobaldi

For the lasagne in white with mushrooms you can choose the combination with a young red and friendly drink, like a Chianti Classico. Tenuta Perano has intriguing aromas of raspberry, blackberry and cherry with flavors of balsamic herbs and spices.
14 euros.

Nosiola 2018 Pojer & Sandri

In combination with the exquisite lasagna with artichokes, a light wine is needed, which can go well with the particular flavor of the vegetables. A Trentino white wine, based on nosiola, works well with the right acidity and low alcohol content.