Tag: lasagna

Lasagna, pesto and shrimps: the Christmas recipe #DaAssaggia – Italian Cuisine

Lasagna means family, love, party. This is why Emiliane Barilla has proposed them with an original recipe to bring to the table during the Christmas holidays

Italian traditions are a staple in our daily life, but even more so when the holidays arrive. Egg pasta is one of those traditions, capable of making us feel at home from the very first taste. And with a touch of creativity it is possible to transform it and combine the heritage handed down from generation to generation with today's innovation and needs, just as the Emiliane Barilla.

The famous range of egg pasta has represented the history of our country for over 100 years, with its 33 pasta shapes produced with durum wheat semolina and fresh category A eggs, of Italian origin only and raised on the ground. From tagliatelle to fettuccine, up to lasagna and cappelletti, with a delicate, rough and porous pastry, in order to perfectly accommodate any sauce.

On the occasion of Christmas, Emiliane Barilla wants to give new life to traditions by recommending tasty and easy-to-make recipes, such as lasagna with pesto and shrimp.

Lasagna with pesto and shrimp

Time: preparation 30 minutes – cooking 20 minutes

Ingredients for 4 people

900 g of shrimp
500 g Lasagna Emiliane Barilla
1 jar of Barilla Pesto
1 mozzarella
1 sweet provolone

Method

Blanch 800 g of prawns for 1 minute in a pan filled with boiling water. Once blanched, drain and let them cool.

In a bowl, chop the mozzarella and add it to the pesto. Then spread a spoonful of this mixture on the bottom of a 20 x 30 cm pan.
Spread the first layer of lasagna sheets in the pan, and cover it with a small part of the pesto and mozzarella mix. Add a few slices of sweet provolone and a portion of blanched prawns. Repeat the operation until the ingredients are finished.

Bake for 15 – 20 minutes in a preheated oven in static mode at 180 ° C.

Autumn lasagna: appetizing recipes – Italian Cuisine

Among the dishes most loved by Italians, in addition to the classic filling with meat sauce and béchamel, you can indulge yourself in equally appetizing seasonal variations. Here are some recipes

Autumn is a very generous season. Even if the hour of hibernation is approaching for nature, the market is still a riot of colors and scents. From the pumpkin at chestnuts, from radish to the mushrooms, there are many first fruits with which you can indulge yourself in the kitchen. An alternative way to enhance these ingredients is to turn them into fillings for appetizing autumn lasagna. Here are some recipes to try.

Autumn lasagna with mushroom ragout and scamorza cheese

When gods are found mushrooms firm and fragrant, better take advantage of it. Browned in the pan become an excellent substitute for meat sauce. For the stuffed for six people it takes 400 grams of mushrooms mixed, including i porcini mushrooms, 300 grams of smoked scamorza cheese, 50 grams of parmesan, garlic, extra virgin olive oil, nutmeg, salt And pepper. First you need to prepare the fresh pasta: pour 400 grams of Flour, create a fountain, add four egg and slowly incorporate them. Work the dough vigorously for about ten minutes, let it rest for half an hour wrapped in cling film, then obtain the puff pastry. Then we move on to stuffing. In a pan pour theoil, sauté a clove of garlic and remove it before adding the mushrooms cleaned and cut in strips. Season with salt and pepper and cook for a few minutes. Take 2/3 of the mushrooms, chop them and set the remaining portion aside. Once the bechamel, pour a layer into a pan, place the puff pastry blanched in boiling salted water, pour another layer of bechamel, the mushrooms and cover with smoked scamorza cheese cut into thin slices. Proceed to the edge and garnish the last layer with the whole mushrooms and a sprinkling of grated Parmesan cheese. Cook at 180 ° C for about 30 minutes.

Radicchio, chestnuts and speck

Radish And chestnuts are two typically autumnal ingredients. Flavored with the speck become a perfect filling for lasagna. In this case the béchamel is replaced by one chestnut cream. The doses for the filling are 300 grams of speck, 50 grams of parmesan grated, 600 grams of chestnuts (cooked and peeled), 500 ml of milk entire, 700 grams of radish, one shallot, half a glass of White wine, walnuts muscat, extra virgin olive oil, salt And pepper. In a pan, after frying the chopped shallot, add the radicchio cut into strips, deglaze with the white wine, add salt and pepper and let it dry for about ten minutes. In the meantime, put a pan with the milk flavored with nutmeg. When it boils, add the chestnut pulp passed to the vegetable mill. Cook for about ten minutes, until the cream thickens. At this point, compose the lasagna in a pan, starting with a layer of chestnut cream, then one of puff pastry already blanched in boiling salted water, then again the cream, the radish and it speck. On the last layer also add the grated Parmesan cheese and bake at 220 ° C for 30 minutes.

Pumpkin and béchamel with gorgonzola

The undisputed queen of this season remains there pumpkin, which could not fail to end up in an autumn lasagna recipe. Six people need 600 grams of pumpkin already clean, 600 grams of bechamel, 100 grams of parmesan grated, 200 grams of gorgonzola, one onion, extra virgin olive oil, walnuts muscat And pepper. Cut the pumpkin into thin slices and sauté it in a frying pan in oil and onion. Prepare the bechamel and, when cooked add the gorgozola cut into small pieces, mixing everything together. At this point, compose the lasagna. In a pan create a first layer of béchamel with gorgonzola, lay the puff pastry blanched in boiling salted water, distribute over these evenly the pumpkin, sprinkle with the parmesan and pour two more ladles of bechamel. Continue like this up to the edge of the pan. Bake at 200 ° C for 35/40 minutes.

More autumn lasagna

Recipe Saracen lasagna with cabbage and cinnamon pumpkin cream – Italian Cuisine

Ingrediants

1 L soy milk
350 g pumpkin
300 g cabbage
200 g cauliflower
180 g buckwheat flour
25 g potato starch
50 g corn starch
12 boiled chestnuts
a shallot
Rosemary
nutmeg

Duration: 2 h

Level: Medium

Doses: 4 people

For the recipe for Saracen lasagna with cabbage and pumpkin cream with cinnamon, peel the pumpkin and cut it into cubes. Clean the shallot, brown it in a saucepan with a drizzle of oil for a couple of minutes, add the diced pumpkin (keeping aside about 50g), a pinch of salt, cover with water and cook for 25-30 minutes.

Cut the cauliflower into small florets and boil them in salted water for 5-6 minutes. Browse the cabbage and remove the central rib from each leaf; cut the leaves into strips and brown them in a pan with a drizzle of oil and a pinch of salt for a couple of minutes. Pour 200g of soy milk into a bowl and dissolve the corn starch.

Bring the rest of the milk to a boil in a saucepan with a pinch of nutmeg, pepper and salt; when it reaches a boil, add the milk with the starch and mix well with a whisk until you get the consistency of the béchamel: it will take 3-4 minutes. Blend the pumpkin with a little cooking water and a pinch of cinnamon to obtain a smooth cream. Mix the buckwheat flour with the potato starch and 125g of hot water into a loaf. Roll it out immediately, one piece at a time, in order to obtain 3 mm thick sheets; cut them into lasagna, blanch them in salted water for 2-3 minutes, drain and season with a drizzle of oil.

Mix the béchamel with the cabbage, 8 chopped chestnuts and the cauliflower, pour some on the bottom of a pan (about 20x20cm), continue with a layer of pasta and repeat in this way until all the ingredients are used up, finishing with a little bechamel. Bake at 180 ° C for 35-40 minutes.

Roast the diced pumpkin kept aside with a little rosemary in a pan; when they are golden, remove them and brown the other chestnuts in the same pan. Remove the lasagna from the oven, cut into slices and serve with the cinnamon pumpkin cream and the diced pumpkin and roasted chestnuts.