Tag: lasagna

Lasagna and cabbage recipe with sausage ragout – Italian Cuisine

Ingredients

1 L milk
600 g fresh sausage
120 g fresh thin egg lasagna
100 g flour
100 g butter
20 pcs cabbage leaves
half shallot
extra virgin olive oil
nutmeg
salt

Duration: 1 h 20 min

Level: Middle

Dose: 10 people

For the recipe for lasagna and savoy cabbage with sausage ragout, shell the sausage by removing the gut, chop the shallot and collect everything cold in a pan with a drizzle of oil; cook the ragù by shelling the sausage for 20-25 minutes.
Prepare the béchamel: cook the flour with the butter in a saucepan for two minutes, add the cold milk, salt and continue to cook the béchamel, stirring, for 4-5 minutes from boiling or until it begins to peel off the edge. Season with salt and season with nutmeg. Blanch 20 beautiful cabbage leaves in salted boiling water; drain them as soon as they are malleable.
Roll them out to dry on a tea towel. Cover the bottom of a baking dish (20 × 29 cm) with a layer of bechamel; whip the pastry overlapping the lasagna, the cabbage leaves, the ragù and the béchamel in layers; finish with the bechamel and gratin at 180 ° C for about 20 minutes.

Crêpes Lasagne – Crêpes Lasagna Recipe – Italian Cuisine

The crepe lasagna they are a wonderful idea to bring an alternative lasagna to the table during the holidays or even, why not, on any Sunday during the year. A bit like potato lasagna, it is a very versatile recipe: in this case I seasoned them with bechamel, potatoes, bacon and cheese, but nothing prevents you from changing and choosing a different seasoning every time. I take this opportunity to leave you the link to the page with my lasagna recipes for inspiration. In short, if you are still looking for inspiration for the first dish to be brought to the table on Christmas day, these crêpes lasagna could be just right for you;)

First wash the potatoes and cook them in cold water, boiling them for about 30 minutes.
After cooking, peel and mash them.

While the potatoes are cooking, start making the crepes.
Put flour, eggs, and milk in a bowl and work with the whisk.
Add a pinch of salt, then mix until a homogeneous batter is obtained.

Heat a non-stick pan, melt a piece of butter and start cooking the crepes: pour a ladle on the pan, rotate it to make the batter expand, then cook over medium-low heat.
When the edges begin to brown and peel off, gently turn the crepe with a spatula and cook the second side quickly.
Keep it up for all the crepes.

As the crêpes are ready stacked on a plate.

When the potatoes are ready and you have peeled and crushed them, flavor them with 50 g of parmesan and a pinch of salt and add the milk to make them creamier.

At this point, start assembling your lasagna: spread a little béchamel on the bottom of a baking dish, then cover with a layer of crêpes (cutting and shaping them if necessary to create a single base).
Season with potatoes, diced provolone, chopped bacon and a little bechamel, then continue to create other layers in the same way.

Arrived at the last layer of crepes, season only with bechamel and parmesan, then cook for about 20 minutes in a preheated convection oven at 200 ° C.

The crêpes lasagne are ready, let them cool before cutting into slices and serving.

Lasagna or cannelloni? 10 tasty recipes for all tastes – Italian Cuisine

It's easy to say baked pasta or "mess", le lasagna and i cannelloni they are much more! Two ancient recipes that belong to the heritage of Italian cuisine, known and appreciated throughout the world. Two delicious first courses which are usually part of party menu, like the one of Christmas you hate New Year or of the Sunday menu, when you want to prepare a traditional first course that manages to bring everyone together at the table, from the smallest to the biggest of the house.

But what to prepare? The classics lasagna with Bolognese sauce or i classic ricotta and spinach cannelloni or meat? Both proposals are really appetizing and inviting …

There lasagna as we know it today it was born from the popular kitchen, from the union of various culinary traditions that share the preparation method of the layered pasta. The ingredients of Northern lasagna are different from that of the South, starting with the use of bechamel and ricotta or mozzarella. If the Emilian lasagna provides a puff of fresh pasta (also green, with the addition of spinach in the dough) and the use of classic Bolognese ragù, Grated Parmigiano Reggiano, béchamel and butter. The Neapolitan lasagna, on the other hand, presents a white pastry dough not egg-shaped, with Neapolitan ragù (with or without meatballs), mozzarella or provola, ricotta, pecorino or other dairy products. The baked lasagna it is therefore a versatile dish, which you can enrich and try with always different fillings and combinations that follow tastes and seasons: vegetarian or vegan, with mushrooms or cheese, with tasty lamb ragù, with sausage, pumpkin or radicchio. The possible variations are really endless and the winter season, with its flavors, offers tasty products that are well suited to accompany this dish.

THE cannelloni they are as widespread as the lasagna, and they too lend themselves to a thousand variations: blank, with vegetables or a fish base. They are made with the same matrix as the lasagne: the pasta dough, with or without eggs. There is a school of thought that favors the dry egg pasta, small cylinders of industrially produced pasta that you can easily find at the supermarket; while another school of thought wants it to be used fresh egg pasta ready in rectangles or made with your own hands.

If you have decided to start your lasagna or your cannelloni from homemade egg pasta, first of all, you will need to be very patient, because the preparation time will be longer, but the final result of the dish will certainly be unique and amazing. If you are comfortable with the rolling pin, you can roll the dough by hand until it is 1-2 millimeters thick, thicker for the lasagne, thinner for the cannelloni; otherwise, you can use the rollers of a pasta machine. Then cut it into 8 cm by 12 rectangles, if you want to prepare cannelloni, larger 15 cm by 20 cm, if you want to prepare lasagna. At this point, before proceeding to form the states of yours lasagna o the rolls stuffed for yours cannelloni, burn the rectangles of fresh pasta for 1 minute, one at a time, in plenty of slightly salted boiling water. Drain al dente, then transfer them to a tray, where you have placed a clean cloth. If you prefer, you can immerse them in cold water for a moment so as to block cooking, but the important thing is to spread the various rectangles perfectly, without overlapping them.

Lasagna and cannelloni they are undoubtedly demanding recipes, but once you have prepared the ingredients, all you have to do is assemble them and cook the timbale in the oven; if you prefer, you can also prepare them the day before and cook the lasagna or cannelloni just before the guests arrive, in this way you will have time to relax and enjoy yourself appetizers or appetizers at the table with your guests

Finally, some tips could not be missing to make the most of yours baked pasta is the mistakes not to be made. For example, to reduce the risk of drying the pasta too much, you prefer iron and aluminum glass or ceramic oven dish; cover your lasagna or your cannelloni with tinfoil, about 20 minutes after cooking: the surface must be au gratin and have no burnt parts. Uses condiments not too watery and grease the bottom and the edges of the container carefully. Dried pasta makes more (and absorbs less juice) than fresh pasta. And finally, cook the lasagna at a lower temperature than cannelloni: baking in the oven, gelatinizing the starches, "freezes" the cooking of the pasta keeping it al dente even for the next day.

If you have not yet made a choice if lasagne or cannelloni and the doubt grips you, all you have to do is read the Salt & Pepper recipes of queta top ten! Let yourself be inspired by the ingredients and guide in the steps with descriptions, images or videos: with Salt and pepper in the kitchen, prepare the lasagna o cannelloni the choice will be easier than you imagine!