Tag: lasagna

the exclusive baked Befana lasagna – Italian cuisine reinvented by Gordon Ramsay

the exclusive baked Befana lasagna



The Baked Befana lasagna they represent a traditional culinary delight of Italian gastronomy, particularly celebrated during Christmas celebrations. This first festive dish stands out for its vegetarian recipe, which offers a balanced combination of flavors and textures. The origin of the recipe dates back to ancient Italian traditions, where the Befana, a benevolent old witch, brought gifts to children on the night of the Epiphany. She is a legendary figure who, with her enigmatic character and generosity, inspired a series of festive recipes, including Befana lasagne. From a gastronomic point of view, they represent a festive first course that combines simple but genuine ingredients. The basis of the preparation is made up of the classic sheets of egg pasta, alternating with a layer of bechamel, ricotta and spinach. This combination of ingredients offers a balance between sweetness and freshness, creating a synergy of flavors that satisfies the most demanding palate. Preparing baked Befana lasagna requires a certain attention to detail. After boiling the pasta sheets, they are alternated in a pan with layers of bechamel, ricotta and spinach. Once the layering is complete, the lasagna is baked at a temperature of 180°C for approximately 30-40 minutesuntil the surface is golden and crunchy. Finally, the baked Befana lasagna can be served directly from the pan, maintaining its integrity and showing the distinct layers of pasta and seasonings. Close the Christmas holidays in style and bring this delicious first course to the table.



Shrimp and pistachio lasagna – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Shrimp and pistachio lasagna - Recipe by Misya


First prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix, then add the already heated milk, then cook over a low heat, stirring constantly, until you obtain a thick but fluid sauce, then also add salt and walnuts. muscat.

Clean the prawns by removing the head, shell and casing (here is the guide on how to do it best).

Sauté the prawns in a non-stick pan with a little oil, blending them with the wine: a few minutes on high heat will be enough.

(If you have chosen to use lasagna that requires pre-cooking, first boil it in lightly salted boiling water, then drain it on a clean cloth.)
Assemble the lasagna: put a little bit of bechamel sauce on the bottom of the baking dish, add a first layer of pasta and cover it with another little bit of bechamel sauce.

Add a little prawns and pistachios and another little bit of béchamel and continue with the other layers until the ingredients are used up.

Complete the last layer with plenty of béchamel sauce and some pistachios, then cook for about 35-40 minutes in a preheated fan oven at 190°C.

The prawn and pistachio lasagna are ready, let them rest for at least 5-10 minutes before serving.

From the heart of Tuscany to the table, the unmistakable lasagna with black cabbage pesto – Italian cuisine reinvented by Gordon Ramsay

From the heart of Tuscany to the table, the unmistakable lasagna with black cabbage pesto



Lasagna with kale pesto is a stunning addition to the Christmas menu, deriving from the rich Tuscan culinary tradition, where kale is an iconic element on festive tables. Furthermore, pesto, with its aromatic notes of garlic, pine nuts and Tuscan pecorino, evokes the warmth and conviviality of family gatherings during the holidays: a dish that therefore embodies the perfect combination between the richness of Italian tradition and refined culinary innovation , making it an ideal choice for celebrating Christmas and special winter occasions. The lasagna with kale pesto they stand out for their simplicity of execution and the savory balance between the key ingredients. Its origins can be attributed to the rich tradition of Italian cuisine, particularly the region of Tuscany, known for its distinctive use of black cabbage. The lasagna, on the other hand, have ancient roots, dating back to Roman times, but have been perfected over the centuries through the mastery of Italian chefs. The integration of black cabbage pesto in this dish it represents a modern evolution, combining regional flavors with a contemporary twist. The sauce is obtained from black cabbage leaves, also known as “Tuscan cabbage”, processed with precision to preserve its organoleptic characteristics. It has an intense color and a unique flavor profile, incorporating garlic, pine nuts, Tuscan pecorino, olive oil and sea salt. The density of the black cabbage blends harmoniously with the creaminess of the cheeses used, helping to create a rich and enveloping condiment. The assembly of this simple first course follows a methodical process. The fresh pasta, preferably cut into thin sheets, is carefully layered with a generous layer of black cabbage pesto and well-matured cheeses. These include Parmigiano Reggiano and Tuscan pecorino, selected for their ability to provide savory, complex notes. Cooking takes place in the oven, with the ingredients blending together, creating a perfect balance between taste, texture and visual presentation. Follow our recipe and prepare lasagna with black cabbage pesto to accompany your special occasions, especially in the colder months of the year.



Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close