Tag: picnic

Single-portion lasagna for a tasty but comfortable picnic – Italian Cuisine

Lasagna that looks like muffins will win you over because they are easy to transport and serve on the lawn, but they retain all the taste of those on the pan!

The single portion lasagna they are an easy and nice idea for yours packed lunches. A portioned first course (therefore convenient to eat on the grass), also excellent when eaten cold.

Muffin mold

To prepare single portion lasagna you can use one muffin mold or of the aluminum molds disposable.
In this way you will get small portions of lasagna to take with you wherever you want and you can also have fun in stuff them in different ways if you want to dare with imaginative and light fillings for the summer and offer everyone their favorite taste.

The pasta for lasagna

To avoid that these mini lasagna remain very dry, you should use one fresh egg pasta to be cooked in boiling water because the ready-to-use lasagna sheets do not have a good yield if they are poorly seasoned.
You can also prepare the dough at home and the proportions are very simple to remember: 100 g of flour for an egg.

Single portion lasagna: how to prepare them

To prepare single portion lasagna first cut out the fresh sheets for many lasagna 10 cm squares each side and cook them in boiling water for a few minutes.
Drain and season with a drizzle of oil without breaking them.
Brush the aluminum molds or the muffin mold with some bechamel and then lay the first layer of pasta on the bottom. Continue with a spoonful of ragù, some cube of mozzarella, a dusting of parmesan and again bechamel and continue with other pasta and then with other seasoning for other layers to close the mold with the last quarter of pasta, a little bechamel, ragu and parmesan.
bake at 200 ° for about 15-20 minutes, until the surface of the lasagnette is golden.
You can also freeze them, both raw and cooked.

variants

In the same way you can prepare many other types of single portion lasagna, for example with salmon and zucchini, or with spinach and ricotta, or with mushrooms or with a mixed vegetables.
They are obviously delicious freshly baked, but also cold they are a great idea for a summer lunch.

Lasagna without cooking

To avoid turning on the oven in summer, we suggest a very fresh and light idea: use the carasau bread instead of the egg pasta.
Just soften it slightly with vegetable broth or with water and then arrange it in layers in the molds, stuffing everything with ricotta and dried tomatoes in oil. You can add del pesto to give a little more taste, or gods toasted pine nuts for a little crunchiness.
Once the lasagna is ready without cooking, put it back in fridge until it's time to consume them. Then just remove them from the mold and serve them.

Nicoise pasta: the perfect first course for a picnic – Italian Cuisine

It has the same ingredients as the French salad, it is very easy to make and is an ideal preparation to put in the fridge bag

Surely you have heard ofNice salad, or better niçoise, as it is said in French. It is a typical dish of the French Riviera, in particular of Nice, as we note from the name. But if we used its own ingredients to prepare one instead cold pasta? Why not, Nicoise pasta is easy, perfect even for the most clumsy in the kitchen! The days get hot and the desire to cook decreases, we need simple preparations, perhaps to be reinterpreted based on what we have at home, and unique dishes to put in a cooler bag and easily take with us, to the office or, even better, to the park for a picnic. Here then is the recipe for Nicoise pasta.

How to make Nicoise pasta

Ingredients

To prepare Nicoise pasta for 4 people you need: 320 g of short pasta of your choice, such as penne and fusilli, 2 eggs, 2 medium boxes of tuna in oil, 4 anchovy fillets in oil, 100 g of green beans , black olives to taste, 10 cherry tomatoes, salt, extra virgin olive oil to taste, basil to taste.

Method

Prepare the Nicoise pasta it is very simple. Prepare i green beans, cutting the ends and boiling them in salted boiling water for about 10 minutes. Firm up the eggs, remembering that for the perfect boiled egg it takes 7 minutes to cook. Put a saucepan with the water for the pasta on the fire and bring it to a boil.

Meanwhile in a container put the tuna fish, after draining the excess oil, the anchovy fillets, the boiled and chopped green beans, the olives (to be cut or not based on the size and presence or absence of the core). Also cut i Cherry tomatoes in 4 and add them. Put the pasta to cook and, after the minutes indicated on the package, drain and let it cool under a jet of cold water.

Decant the pasta in the bowl, stir well, season with the extra virgin olive oil and salt. Remove the egg shells and cut them into wedges. Arrange them on the pasta salad and complete with some leaves of basil.

If you want a stronger dressing, you can create a lot of Vinaigrette with mustard, extra virgin olive oil, salt and lemon juice.

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The most chic picnic: on the lawn at the Bvlgari Hotel – Italian Cuisine

Bucolic, lush and tasty: here is the new picnic signed by chef Niko Romito, in collaboration with Dom Pérignon

Get ready to lie barefoot on the grass in one of Milan's most fashionable neighborhoods. In the exclusive garden of the Bvlgari Hotel, a stone's throw from the shopping streets of Montenapoleone, it will be possible to organize throughout the summer picnic from two to six people, both for lunch that for dinner, with a menu created by the chef Niko Romito.

A moment of relaxation in a context elegant is refined, to live however with spirit informal: lying on the lawn in the shade of the trees, lit by lanterns and candles in the evening. Do not miss the entertainment right next to the garden. The gazebo of the hotel hosts the game room, where you can have fun with slightly retro games: table football, backgammon and French cards.

What is in the picnic basket?

The menu could only be served in the classic wicker basket, in which you will find more proposals. It starts from the fresh ones and summer, with the lobster and avocado sandwich, the macaroni omelette and the crispy prawn. For lovers of tradition, there will also be an arancino in the Milanese version and the cutlet cube, while those who prefer more recipes sought you will be able to enjoy dishes such as the sea bream, caviar and sour cream tart.

You cannot miss the famous one Bomb by Niko Romito, in a special version with endive, raisins, pine nuts and anchovies. Finally, the dessert: apple and cinnamon cake, accompanied by a fresh spinach of carrot and ginger.

What do you sip during a chic picnic? Champagne, obviously! In the trash there is also P2, the Deuxième Plénitude of Dom Perignon, result of 16 years of elaboration and characterized by nuances of licorice and toasted malt.

To book, call 02 805 805 230 or write an email to milano@bulgarihotels.com