Now we can sadly say goodbye to the summer! Today, here in Pesaro, there was aheavy downpour. But there is something positive in winter: the ability to prepare so many good recipes in the oven:) So I decided to inaugurate the cold weather arriveswith a dish of baked golden sedanini!
Ingredients
400 g sedanini
250 g of tomato sauce
200 g mozzarella
50 g of medium-aged cheese *
2 tablespoons extra virgin olive oil
1 / 2 onion
1 sprig of basil
1 tablespoon oregano
salt
pepper
* Clean and chop the onion, then leave a pan with 1 tablespoon and 1 / 2 of olive oil.
* Add the tomato sauce, basil leaves washed and dried, and then reduce tomedium heat for 15 minutes, add salt and pepper.
* Cut the mozzarella into cubes and leave to drain in a colander tightly woven to losepart of its whey. Apart grated pecorino.
* Boil sedanini half cooked, season with the tomato sauce and oregano, then addthe mozzarella and stir vigorously to melt the cheese.
* Grease a baking dish with the remaining oil, transfer the pasta, spread it evenlyand sprinkle with cheese.
* Cook for 10 minutes in a preheated oven at 220 ° C, au gratin for a few minutesand serve.
I do not know why, but on Saturday I've always liked most of Sunday ... and in fact Ihave always dedicated to prepare recipes that you usually enjoy the feast day of the week. In fact, today for lunch I made these delicious cannelloni with meat, because I was not alone! For my love always prepare for everything!
Ingredients
250 g of meat in sauce
250 ml white sauce
butter
125 g cannelloni ready
Parmigiano Reggiano
Preparation
Prepare the bechamel sauce and in accordance with the basic recipes.
THE SAUCE '
Ingredients
½ stick of celery
½ carrot
½ shallot
4 tablespoons extra virgin olive oil
1 sprig of rosemary
250 g of minced beef meat choice
½ cup red wine
500 g of tomato sauce
salt
pepper
Preparation
* Wash the celery and carrot and chop vegetables finely with a grater.
* Clean the onion by removing the outer layer of papery and chop finely.
* Put in a pot high enough oil and vegetables. Bring it on fire and fry over a low heatfor about ten minutes, stirring occasionally.
* Meanwhile, wash the rosemary, select the leaves and chop finely with the crescenton a cutting board.
* When the vegetables have browned add the meat, chopped rosemary and raise the heat.
Far * Cook meat until it dries all of its cooking water, then add half a glass of redwine.
* When the wine is completely evaporated, add the tomato puree, a pinch of salt,grated pepper.
* Transfer the pan into the fire smaller than the stove and cook at least 40 minutes,covered, stirring occasionally with a wooden spoon.
* After the term, adjust salt if necessary.
Ingredients
25 g butter
25 g flour
250 ml milk
25 g of Parmigiano Reggiano
nutmeg
salt
Preparation
* Put a saucepan, preferably nonstick, over the fire with the butter and melt slowly.Lower the heat to low and add the flour gradually, mixing thoroughly with a whisk toavoid lumps.
* Pour the milk at room temperature, little by little, softening fine.
* Raise the heat to medium and stir until boiling and then add the Parmesan cheese and grated nutmeg.
* Continue cooking, stirring constantly, until the mixture acquires the desired consistency.
* When cooking with salt.
To complete the preparation:
* Grease a 35x25 cm by lasagnera, pour a bit 'of the bechamel and sprinkle with aspoon. Combine one or two tablespoons of béchamel sauce evenly over the spraying.
* Fill the cannelloni with bechamel sauce and a little help of a teaspoon.
* As the cannelloni are stuffed place them in a row in the pan.
* Cover with remaining sauce, sprinkle with advanced meat sauce and sprinkle withParmigiano Reggiano cheese.
* Cover with foil and bake at 200 ° C for 30 minutes.
* Remove the foil and continue cooking for another 10 minutes.
* if necessary, to achieve better surface browning, turn on the grill and cook for another 5 minutes.
Buon Appetito!
Ingredients
200 g of lasagna (I have adjusted to the pan used)
100 g fontina
100 grams of ham
80 g cottage cheese
200 ml white sauce
20 g butter
Grated cheese q.b.
Extra virgin olive oil
Sale
Ingredients for the sauce
25 g butter
25 g flour
250 g of milk
Nutmeg
salt
* In a pot large enough to cook the pasta in boiling salted water for several minutes.
* still al dente Drain and spread out to dry on a clean cloth. (do not overlap the sheets otherwise they will attack).
* In blender chop the first fontina, prosciutto and then place them in two differentbowls.
* In a plate, however, break up the ricotta with a fork.
* Then in a nonstick saucepan prepare sauce by melting the butter first, then add the flour gradually, stirring carefully so as not to create lumps.
* Pour the milk at room temperature and raise the heat to medium heat and bring to a boil.
* Continue to cook stirring constantly, otherwise the sauce will attack.
* When cooked turn off the heat.
* Brush with a little 'oil an ovenproof dish and place the bottom layer of lasagne.
* Spread over a bit 'of ricotta, fontina and ham. Sprinkle with a few spoonfuls ofsauce and sprinkle with a little 'with Parmesan cheese.
* Repeat the process until the ingredients are finished.
* When you reached the last layer is covered with white sauce and parmesan.
* distribute on the surface of knobs of butter and bake at 200 degrees for 30minutes.
* When the lasagna is cooked, you can also have the grill if you like crunchier.
* Serve hot.
