Tag: pesto

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


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.

Red bean and escarole soup with aromatic pesto – Italian Cuisine

Red bean and escarole soup with aromatic pesto

1)Cleanse vegetables, chopped the escarole and chop the celery, onion and carrot.

2) Do lightly brown the mince in a large saucepan with the oil, add the escarole and leave it to flavor for a few minutes, then add the beans well drained from their vegetable water and the boiling broth.

3)Bring everything back to the boil and continue cooking for 30 minutes over low heat.

4) Chop in the mixer lard, rosemary needles and peeled garlic, deprived of the bud and squeezed with the appropriate tool. Cut the bread sliced, toast them under the oven grill and spread with the lard pesto.

4) When the soup is cooked regulated salt, pepper and, with the immersion mixer, blend it for a moment to make it a little more creamy. Arrange 1-2 slices of bread on each plate, distribute yourselves the soup and serve it with other slices of bread and a small bowl of pesto.

Posted on 01/12/2021


Focaccette with potatoes and rosemary pesto – Italian Cuisine

Focaccette with potatoes and rosemary pesto

Focaccette with potatoes and rosemary pesto, preparation

1) Wash potatoes, peeled the purple ones and cut them all into slices keeping the two qualities separate; transfer them in two different casseroles with cold water, brought to boiling, add salt and cook for 5 minutes.

2) Drain them and keep them aside. In a mixer, blend the needles of rosemary, the leaves of parsley washed And dry, walnut kernels, peeled garlic clove, 1 pinch of salt and 4 tablespoons of oil.

3) Roll out to pizza dough, obtained 12 discs with a round pastry cutter with a diameter of 7 cm e transfer them on a baking sheet coated with baking paper. Let them rise for 10 minutes, pitted the central part with a fork e cook the focaccette in the oven at 200 ° for 6-7 minutes.

4) Cut the slices of bacon into small pieces of about 3 cm e distribute it half on buns. Get ready above 3 slices of potatoes alternating the colors and finished with the remaining slices of lard. Carry on cooking in the oven for another 10 minutes; let it cool down 5 minutes and served with a few drops of rosemary pesto and ground pepper.


Posted on 05/11/2021


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