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Baked Classic Lasagna Lasagna al Forno

Lasagna, almost every region of Italy have its own type of Lasagna. Sometimes the name ³Lasagna´ indicates simply a dish of flat large egg noodles dressed with tomato sauce. The multi-layered lasagna is also called ³Pasta al Forno´ (Baked Pasta.) The most popular type of lasagna, the one I propose here, originated in Bologna. This easy Lasagna recipe is made of layers of fresh pasta, filled with tomato meat sauce, Balsamella white sauce, and topped with Parmigiano Reggiano cheese. Using fresh pasta gives the best result, but also dry lasagna sheets can be used.

Puff pastry Pate a choux

Sauté' until the onion is soft. add the rest of the butter. and add salt and pepper. When the rice begins absorbing the liquid. Add asparagus stem and one quarter cup broth. and the decoration with the asparagus spears makes for a spectacular presentation. stir for about 2 minutes. Risotto can be flavored with all kinds of ingredients. add the asparagus spears. Serve hot. Add rice. and continue stirring and adding broth. and turn the heat to medium. Put 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter in a saucepan. and stir for about 2 minutes until absorbed. Stir to prevent the rice from sticking to the pan. Cut the stems in 1/2 inch (1 cm) long pieces. when al dente (firm but not too soft or overcooked). keeping the rice at the consistency of a dense paste. Add the wine. The delicate taste of asparagus blends perfectly with the cheese. preparations.Basics >> Puff Pastry (Pâte à Choux) Puff Pastry or Cream Puff (Pâte à Choux in French) are improperly called bigne¶ in Italian. Pork Roast with Orange Arrosto all¶Arancio 1/2 lb (200 g) prosciutto. finely sliced 2 tablespoons extra-virgin olive oil . Cut the spears away from the asparagus and reserve. When the butter starts foaming. The rice will be ready in about 2 more minutes. The Puff Pastries (Pâte à Choux) are a simple type of pastry that can be easily transformed in many. add the onion. After about 18 minutes. Let the risotto set for about 2 minutes. After about 12 minutes. Cooking time may vary. sometime spectacular. Repeat this step of adding the broth and stirring. Risotto with Asparagus Risotto con gli Asparagi ends of the asparagus. add more broth. parmigiano reggiano cheese. Warm the broth to a simmer. Asparagus is a perfect complement to risotto.

Place the butter in a large skillet on medium heat. . chopped 1 orange. add the orange slices. the orange juice .1 tablespoon butter 2 oranges. When the oil is hot. without separating the slices. Cover the dish with aluminum foil and place it briefly back in the oven to warm the meat before serving. Add the gravy with the vegetables on top and around the meat. Add a little broth if necessary. . uniformly turning it on all sides. . . and let the meat cool to room temperature. Add the butter . set the gravy and vegetables aside. Stir. juiced 1 carrot. Sauté briefly for 1 or 2 minutes. . and cook on medium low for about 45 minutes. The final dish makes an impressive presentation and is just delicious! Whipped Cream Cake Zuccotto . . . . turning them so that both sides sauté. and the chopped vegetables. Turn the meat occasionally. chopped 1 stick celery. Place the olive oil in a saute pan large enough to contain the meat. Transfer the meat in an oven-proof serving dish. Tie the pork roast with a kitchen string. sliced Spread the herbs over the meat on all sides. Cut the orange slices in half. Brown the meat. cover the pot. Insert the orange slices among the meat slices. . When the meat is done. . chopped 1 small onion. transfer the meat to the pan. Turn heat to medium. When the butter starts foaming. Slice the meat like a fan. .

but shaped in the form of a dome. Zuccotto it is said to have been inspired to the shape of the Cupola of the Duomo of Florence. This preparation.Zuccotto. They are relatively simple to prepare. probably the precursor of the American fig bars. filled with ice cream or whipped cream. is dear to many American-Italians of Sicilian descent. and fig cookies were her favorites. not conventionally arranged. Her cooking was basic and simple as she was too busy taking care of me and my three sisters (not an easy task). My mother was not big at baking. . one recipe sponge cake (see recipe here) Sicilian Fig Cookies Cuccidati (Buccellati) Cuccidati are wonderful tasting cookies of Sicilian origin. is the modern version of a layer cake from Florence. and they taste fantastic. Living in Rome she missed Sicily and Sicilian sweets.

Historically Ravioli go back to medieval times and are mentioned in manuscripts as early as the thirteenth century. generally butter and herbs or light tomato sauces. Beans Soup (Pasta Fasul) Pasta e Fagioli . The shape of Ravioli can be obtained in two different ways. placing the filling in the center and closing the ravioli overlapping the pasta to form a sort of half-moon shape. or they can be done by cutting pasta sheets in rounds. Ravioli are boiled and then dressed in many different ways. but nothing compare to the home made one. One way is to place the filling on one pasta sheet. overlapping the next. squash) to different kind of meat.Ravioli with Spinach and Ricotta Cheese Ravioli con Ricotta e Spinaci Ravioli is a traditional Italian dish done by stuffing pasta pockets with different fillings. but also ragu¶ or cheese. mushrooms. Today industrial made Ravioli can be easily found in any grocery store. The filling vary from vegetables (spinach. and then separating the ravioli by cutting the squares around the pasta pockets. cheese. or even seafood.

Beans Soup or Pasta Fasul? Pasta Fasul is the name many Americans of Italian heritage call "Pasta e Fagioli" or Bean Soup. Italian soups are not smooth but chunky and most of the time contain pasta. (the black-eyed variety originally from North Africa) were already known for centuries. Common beans were imported in Europe after the discovery by Columbus of the American continent. often with the addition of prosciutto or Italian bacon (pancetta) to enhance its flavor. on the contrary everything in them tend to enhance the taste of the main ingredient that is predominant. The dish is very popular in every region of Italy and there are infinite variations of Bean soup (pasta fasul) as almost every area of Italy has a different way of making it. Bean Soup (pasta fasul) is no exception. The reason is probably that beans. Madeleines Maddalene . Bean soup (pasta fasul) is traditionally slowly cooked in terracotta pots. therefore people was looking at a familiar food. It was one of the few edible vegetables to have almost immediate diffusion. There are no ingredients that could tone down the flavor.

The story goes that the nuns of the convent of St. the stories about the Madeleines! There are so many accounts about the origin of these little cookies that everyone must be confused by now. The only thing we know for sure is that they have always been associated with the French town of Commercy. invented them by baking these little cakes in aspic molds.Oh. and his brothers published the book upon his death in 1923. became very popular in Versailles. the deposed king of Poland exiled to Lorraine. they were made famous by Marcel Proust. as King Stanislas named them. working with Prince Tallyrand. Madeleines are soft and moist after having just been baked. who worked as a servant for Stanislas Leszczynsky. not too sweet. ridged on one side like an elongated shell. and perfect when sipping some coffee or a cup of tea. When his daughter Marie married Louis XV. Madeleines are not Madeleines without their distinctive shape. Sicilian Cannoli Cannoli Siciliani . After the French revolution. Mary Magdalen (St. Not surprisingly. Whatever the true story is. the Madeleines. who wrote about them in his autobiographical novel À la recherche du temps perdu. the monasteries were closed. (translated Remembrance of Things Past ). Madeleine) made and and sold the cookies to support themselves and their school. He left the novel unfinished. and the nuns supposedly sold the recipe to the bakers of the town for a large amount of money. the Larousse Gastronomique favors the version that claims a master pastry chef named Jean Avice. Another less credible story alleges that they were invented by a young girl by the name of Madeleine.

pistachios.Cannoli derive their name from ³canna´ (cane or reed) because of their tubular shape. Typically part of the festivities for carnival (mardi gras). and chocolate chips. The fried wafers are traditionally filled with ricotta cheese sweetened with powdered sugar. They are now available all year round in pastry shops all around Italy and wherever Sicilians have settled. cannoli were sent in the past by the dozen as a present to friends. with the addition of candied fruit. Cannoli are among the most magnificent Sicilian pastries. . and because in the past. before the introduction of the metal tubes. they were shaped around a reed section. They represent the Sicilian dessert par excellence.