Tag: making

10 recipes for making baked pasta – Italian Cuisine

It's easy to say baked pasta! There are countless ways to prepare it and we suggest 10 of them

There baked pasta in the collective imagination is the pasta al dente drained and seasoned with mozzarella, béchamel sauce and more and then baked in the oven to gratinate. But baked pasta actually means so many things because in the oven you can cook spaghetti, fusilli, pennette, gnocchi and tortellini and with a myriad of always different toppings.

The inevitable ingredients in a baked pasta I'm there mozzarella cheese, which can be replaced by a stringy cheese, the bechamel, better if prepared at home and the parmesan, but there are also many variations for vegans.

With baked pasta it is easy to make a good impression with the guests because in general it is a very rich first course, which looks very good and has that tasty crust that teases the palate. And children also love it because it is racy.

Baked pasta is also a good way to recycle advanced pasta: just add some cheese and some other tasty seasoning and bake. It will no longer be a simple heated pasta, but a completely new dish.

Here are our 10 proposals, sall of them are pasta dishes. Lasagne & Co. will be treated on another occasion.

Red baked pasta

The most classic recipe. It is usually prepared with pennette seasoned with ragù. Then add small pieces of mozzarella or scamorza cheese and fill an oven dish. Sprinkle the surface with a few tablespoons of béchamel and Parmesan and cook in the oven at 180 ° for 15 minutes.

White baked pasta

You can make it with a white sauce or with vegetables and cheese. We recommend preparing a kind of fondue by melting different types of cheese such as robiola, gorgonzola, parmesan and pecorino in hot milk. Season the pasta with this sauce and then cook it in a baking dish always with the surface covered with Parmesan, béchamel and mozzarella.

Macaroni ‘n’ cheese

A classic American recipe that children like so much. You can use macaroni that are a short pasta format or even striped ditalini or celentani. Season the pasta with a cream prepared by melting cheese such as Cheddar, Parmesan and Fontina cheese in the béchamel and seasoned with salt, pepper and nutmeg. Cook everything in a buttered baking dish and dusted with breadcrumbs and cover the surface of the pasta with a generous amount of Parmesan.

Baked pasta veg

Do you know that you can prepare an excellent ragu even with seitan or soy? Even the cheeses can be replaced by chopped cashews mixed with water and spices and the béchamel can be prepared at home with vegetable milk and butter and rice flour. The result will be lighter and more delicate.

Conchiglioni Fillings

A first course that usually always leaves everyone open-mouthed are the stuffed conchiglioni. It is a rather large pasta format that lends itself to being filled. We suggest a classic and easy filling based on ricotta and spinach. After cooking the conchiglioni in water, fill it and place it in a buttered and soiled pan with bechamel and cover with a simple tomato sauce or béchamel and parmesan.

Baked gnocchi

Also known as gnocchi alla sorrentina. A really simple and very tasty recipe. Once the gnocchi are cooked, they are seasoned with a tomato and basil sauce and then cooked in an ovenproof dish covered with Parmesan cheese and mozzarella cubes.

Rigatoni cake

An original idea to bring baked pasta to the table in the form of a cake. Cook the rigatoni and drain them al dente. Place them upright and next to each other in a round hinge cake mold. Season them with meat sauce, making it penetrate as much as possible inside the pasta and then complete with bechamel, mozzarella and parmesan. Bake at 180 degrees for 20 minutes.

Spaghetti cake

Another version of the pasta pie is the one prepared with spaghetti or tagliatelle. Generally it is a way to recycle the advanced pasta a bit like the typical Neapolitan-style omelette. In this case, whether the pasta has a red sauce, whether it is white, add a little béchamel, a few cubes of mozzarella, Parmesan and butter flakes and cook everything in a cake tin for about 15 minutes at 180 °.

Rice wreath

A very scenic first course that is prepared with the first boiled rice and then seasoned with the one you prefer. Typically, while still hot it is mixed with butter and parmesan and an egg to thicken. Then you can add tomato puree and peas, a white or red sauce or some vegetables. You can also make a crown filled with seasoning inside.

Palermo baked pasta

This Sicilian first course is a classic of Italian cuisine. Prepare with the rings that are seasoned with a red ragout and peas. Then they are placed in an oiled baking dish and dusted with breadcrumbs and alternated with layers of fried aubergines and boiled eggs. It is all seasoned with grated pecorino cheese and cooked in the oven at 200 ° for 20 minutes.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/10-recipes-for-making-baked-pasta-italian-cuisine html

The recipe for making Graham crackers at home – Italian Cuisine

Graham crackers, despite the name, are honey biscuits. Here's how to taste them and the recipe to try to make them at home

Those who traveled to the United States and tried them, never came back. And whoever tries them, he can no longer do without them! We are talking about the Graham crackers, that have nothing to do with our savory doughs, but they are delicious wholemeal flour and honey biscuits. Good to eat alone, in America they are one of the main ingredients of s'mores, or sweet rolls, stuffed with grilled marshmallows and chocolate.

But what is their story? And how can they be done at home? Below, the recipe with all the steps and, in our gallery, some more curiosities about Graham crackers.

Graham cracker recipe: the ingredients

We propose the recipe taken from the book of Martha Stewart, iconic American presenter and entrepreneur. To begin with, you need: 185 g of flour 0, 120 g of whole wheat flour and 40 g of wheat germ (or oat bran). Then, get 230 g of butter, 165 g of brown sugar, 30 ml of honey, 5 g of baking powder and 1 pinch of salt.

Graham cracker recipe: the procedure

With the help of an electric mixer, whisk the butter with the sugar and honey. Meanwhile, mix the flour with salt and baking powder in a bowl. To this, add the whipped butter and always with the aid of the mixer, try to obtain a homogeneous mixture. At this point, divide the dough into two blocks, take a fairly large sheet of parchment paper and spread the first dough in a rectangle shape, taking care to maintain a thickness of 2 mm. Cut out many smaller rectangles and prick the surface. Put them to rest in the freezer for 20 minutes. Then place them on a baking tray covered with parchment paper, slightly apart. Preheat oven to 180 ° and bake for about 10 minutes. Once baked, let them cool completely before consuming them.

ideas for making sandwiches – Italian Cuisine

To meat, vegetables, but also to fish: sandwiches for all tastes, for a delicious snack between a bath and another

If you are lucky enough to go on vacation to the sea in an almost deserted place, those where there is not, say, a beach bar where you can stop for a salad or a sandwich between a bath and a moment of relaxation, then you will have to organize yourself by bringing from home something tasty to taste on the sand. And what's better than sandwiches stuffed with tasty and delicious ingredients? Quick to prepare, they satisfy everyone's taste because they can be stuffed with only meat, fish or vegetables, for those with vegan tastes. Only condition that they are delicious, to make the lunch break under the umbrella a gourmet moment.

Salt in the sandwich? Better a little

Stopping on the beach and having lunch with the sun at its peak involves a choice of fresh and almost no salt ingredients, to avoid dying of scorching heat. Green light then for salads, tomatoes, cucumbers and peppers. To avoid cold cuts with strong or spicy flavors, such as Calabrian salami, cured ham or speck.

The choice of bread

In this case the taste is really subjective. If you like more sandwiches with oil and various seasonings better opt for a soft type like the Arabic bread or slippers. If you prefer a crunchy taste, choose the francesini, but if you want both the softness and the crunchiness, the ideal bread is the one Sicilian, with so much crumb but with crumbly crust. Now all you have to do is choose the filling.

Sandwich with roast turkey

Slice some Apulian type bread, fill it with lettuce leaves, grilled aubergines and slices of roasted turkey. Repeat the sequence of the ingredients and close with the bread crust. The turkey, among the salamis is undoubtedly the most delicate as a flavor and therefore also suitable for a sandwich under the hot sun.

Sandwich at the beach

Sandwich with marinated anchovies

For this sandwich you can use Sicilian bread. Take lettuce leaves, put them in a bowl and season with oil, salt and pepper. Slice a beef heart tomato, add it to the lettuce and then stuff the sandwich. Add some anchovies marinated in oil and lemon and a few leaves of basil before closing.

Sandwich with carrots and chicken

A balanced combination that will appeal to children too. First grilling a chicken slice and seasoning with oil, salt and oregano. Spread on a slice of soft bourguignon sauce, add the lettuce, the chicken slice, the julienne carrot, salt and pepper and close.

Sandwich with omelette

Prepare an omelette with an egg, some grated Parmesan, chopped basil and a pinch of salt. Meanwhile melt two slices of smoked scamorza cheese. Cut the courgettes into julienne strips and season with oil, pepper and a dash of lemon juice. Make the sandwich with the omelette, the seasoned courgettes and lastly the melted scamorza slices.

Shrimp and carrot sandwich

Choose soft bread for this proposal and toast it. Brown the prawn tails in a little oil for five minutes. Cut the carrots into julienne strips and season with oil, salt and pepper and stuff the sandwich with the prawn tails, a thinly cut fennel, carrots and a tablespoon of curry sauce.

Panino con smoked sword

Take a yellow pepper, close it in a paper bag and place it in the oven at 150 ° for about twenty minutes. Then peel it and cut it into strips. Season the pepper with oil and a clove of garlic and leave to macerate for half an hour. In the meantime prepare the sandwich: put the slices of smoked sword, a few rocket leaves, the pepper flaps and close with more rocket.

With ricotta and tomatoes

Mix the ricotta cheese with chopped basil leaves and a drizzle of oil. Meanwhile, drain the slices of sun-dried tomatoes in oil; spread the ricotta with basil on the bread, add the dried tomatoes, the pitted Taggiasca olives and close.

Sandwich with zucchini and provolone cheese

Cut the courgettes lengthwise, grill them and then season them with salt, oil and a clove of garlic. Leave them to soak for 30 minutes and in the meantime slice the provolone. Take a mixed cereal sandwich and fill it with the courgettes, slices of provolone and fresh mint leaves.