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Posts Tagged ‘LASAGNE’


    4 November 2013 // flaviabi

    lasagne ai porciniif I have to be honest , this dish starts from the forest : the real joy is to pick the mushrooms ! But if you can not then buy them .

    Ingredients for 4 people

    350 grams of Porcini mushrooms

    300 gr lasagne (find the recipe here)

    1 shallot

    half a glass of dry white wine


    wild mint



    olive oil

    salted ricotta

    In a skillet , sauté the shallots with the olive oil , add the sliced mushrooms into thin pieces and cook them in brilliant fire for 4-5 minutes. Add half of the white wine, salt and chili and wild mint and cook for another 2-3 minutes . At this point whisk half of the mixture and let it rest in pieces. Cook the pasta in salted water to which you add the remaining white wine and cook the lasagna for 5 minutes. At this point mounted lasagna putting the puree of mushrooms between one layer and another, and topped the last layer with the mushrooms into small pieces, grated ricotta salata and a drizzle of oil. Bake at 140 degrees for about 20 minutes.


    1 June 2012 // flaviabi

    lasagnette di mare e verdure

    Being in the middle of nowhere, gives me lot’ of opportunities: I can cook a lot, I can create, invent and dream! And it seems the results is quite good:

    350 gr. of fresh lasagna
    1 eggplant
    1 zucchini
    1 onion
    a bunch of chard
    a clove of garlic
    a squid
    an handful of shrimp
    an handful of mussels
    an handful of clams
    100 gr. Swordfish
    white wine
    extra virgin olive oil
    Dice all vegetables and fry in a pan with olive oil with garlic and onion finely chopped.wet with white wine only when just cooked, add salt and pepper.
    In another pan, again with oil, brown cuttlefish cut into strips, and swordfish fillet. Long with white wine and water and cook for 8-10 minuti.
    Add mussels and clams previously opened, and shrimps, salt, pepper, parsley, chives and chives and let it finish cooking for a few minutes.
    Take one quarter of the vegetable mixture and pass it into the blender to create a puree, stretching with water if necessary. At this point
    add the fish to vegetables, mix well and assembled the lasagna: a layer of pasta, a spoon of puree and a spoonful of fish and to vegetables.
    Put in the oven 180 degrees until the pastry is crispy. Serve it with a drizzle of olive oil.


    16 February 2012 // flaviabi

    lasagne al pesto di nicciole

    300 gr. lasagne
    80 gr. of arugola
    ½ cup extra virgin olive oil
    1 clove of garlic
    6 tablespoons grated Parmigiano cheese
    2 tablespoons grated Pecorino Romano cheese
    2 tablespoons hazelnuts
    1 scamorza cheese

    In our Tradition this sauce is made by hand with mortar, and it would be better because it does not oxidize, but you put all ingredients in blender until creamy and your pesto is ready! At this point add the bechamel sauce to your pesto. Add the sauce with half a glass of warm water to make it more liquid.
    In a baking dish put a generous spoonful of sauce and a layer of lasagne, to complete the baking pan (at least 4 layers), put on the last scamorza cheese cut into small cubes.Bake in oven for 20-25 minutes at 200 °.


    15 July 2011 // flaviabi

    lasagne taleggio 006

    Ingredients for 4 people
    350 gr. lasagne
    200 gr. bechamel
    250 gr. Taleggio cheese
    3 zucchini
    1 onion
    1 cup white wine
    1 clove of garlic
    Extra virgin olive oil

    I do not pre-cook lasagna in boiling water, but I put them directly into the baking pan and I cook in their sauce: I like it most! Cut the onion and brown it in a frying pan with oil and a clove of garlic. When golden, add the zucchini cut into strips, chives and basil. Cook for 10 minutes, adding the white wine, salt and chilli. Then proceed to prepare the bechamel sauce.
    Whisk half of zucchini and add to the bechamel. In baking pan put a ladle of beshamel sauce and then a layer of lasagna, add small pieces of Taleggio and continue until the pan is full (at least 4 layers). Put the remaining zucchini in the last layer. Cover the lasagna with 1 cup of water and cook in oven at 200 degrees for 20 minutes.