Tag: recipe

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.

Roasted Chestnuts in Bacon Recipe – Italian Cuisine – Italian Cuisine


  • 12 roasted chestnuts
  • 12 slices of smoked bacon
  • Rosemary

For the recipe roasted chestnuts in pancetta, peel the roasted chestnuts and wrap them individually with the slices of pancetta. Scented with a few leaves of rosemary.
Settle them in in a baking tray lined with parchment paper and bake at 200 ° C for 6-8 minutes until the bacon becomes crispy.
Serve to taste on chestnut leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Lebkuchen – 's Lebkuchen recipe – Italian Cuisine

»Lebkuchen - Misya's Lebkuchen recipe


Put sugar and honey in a saucepan and heat them over low heat: they must melt, but without coming to a boil.

Mix the flours and baking soda in a bowl, add the egg first, then the slightly softened butter, then the mandarin and spices and finally the honey and sugar mix.
Cover the dough with cling film and let it rest in the refrigerator for at least 3-4 hours (or, better yet, overnight).

Take the dough, roll it out on a lightly floured surface and cut out your cookies with the molds you prefer (I used a set of Christmas molds).

Arrange the biscuits on the baking sheet lined with parchment paper, brush with a little milk and bake for 10-12 minutes at 180 ° C, then leave to cool completely.
Prepare the ice by mixing egg white and powdered sugar and decorate your cookies to taste, then let them dry.

The Lebkuchen are ready, you just have to serve them, or keep them in a tin box until ready to serve (they can also be kept for 2-3 weeks).

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