#vegetable pasta bake with bechamel sauce

[orientaltasty]

Béchamel Pasta Bake (Macarona Béchamel)

Macarona Bechamel, as it's known in the Middle East, is a Bechamel pasta bake that takes the win for the best pasta casserole ever! It's an Egyptian dish that is loved by the family and its pure comfort food. I mean, butter, flour, pasta, sauce... what else do you expect. Okay I'll keep talking.

What is Macarona Bechamel? Macarona Bechamel is an Egyptian recipe that I've enjoyed so much growing up, having had so many Egyptian family friends that were brilliant cooks (who also introduced me to Egyptian Goulash, yum!). I am assuming that the French introduced Egypt to Bechamel sauce during their occupation, and then the Egyptians ran with it and created this masterpiece.

It's definitely a dish that resembles Italian Lasagna (especially if you make it with Bechamel, which I do) but the ground beef sauce has different spices which gives it that classic Arabic flavour. I love a good casserole and always include one in my menu if I'm ever hosting. This one is one of my go-to's along with moussaka and this eggplant casserole.

For this recipe, I love using penne pasta to get that classic look. As for the Bechamel sauce, which is the star of the show, it's actually quite easy to whip up if you follow my instructions. Don't be intimidated! Yes its French, and everything French is scary to me automatically, but this is definitely do-able.

Now this recipe is not super labour intensive at all, but it also isn't a quick meal. So if you love the quicker easier pasta dishes, then check out my one pot pink pasta. You'll love it!

Ingredients you'll need You can use any medium sized pasta for this Bechamel pasta bake, but Penne works and looks great. For the meat sauce, you can definitely play around with spices but I love the combination of Allspice and Cinnamon. And of course, we need the classic Bechamel ingredients of butter, flour and milk.

How to make Macarona Bechamel Although this Bechamel pasta bake has a few components, it's really straight forward to make.

Start by boiling the pasta in salted water until al dente, then make the meat sauce. To do this, finely dice the onion and cook it, then brown the ground beef. Add all the spices and tomato sauce and simmer until cooked through.

Next, prepare the Bechamel sauce. Melt butter in a deep pan, then slowly add in the flour and continuously whisk to create a roux. Cook the flour, whisking continuously for 3-4 minutes, then slowly add in room temperature milk (or milk warmed in the microwave for a few seconds). Continue whisking as you add in the milk then follow it by the chicken stock. Allow the sauce to thicken for about 5-7 minutes while whisking. Add in the seasoning and check that the sauce has thickened properly by coating the back of a spoon and running your finger through it - it should remain separated (see video below).

Egyptian Goulash (Phyllo meat pie) Dawood Basha (Middle Eastern Meatballs Stew) Sheikh El Mahshi (Stuffed Eggplant and Onions) Mediterranean Eggplant Casserole (Kafta Bil Sanieh) Arabic Pasta with Easy Yogurt Sauce (30 Minutes!) Vegan Mediterranean Pasta Salad Easy Potato Moussaka With Eggplant Middle Eastern Stuffed Sweet Potatoes Home » Recipes » Main Dishes » Beef » Bechamel Pasta Bake (Macarona Bechamel)

Bechamel Pasta Bake (Macarona Bechamel)

4.93 from 26 votes December 25, 2020 (last updated December 3, 2022) by Amina Al-Saigh Jump to Recipe  Jump to Video  Print Recipe This post may contain affiliate links.

Macarona Bechamel, as it's known in the Middle East, is a Bechamel pasta bake that takes the win for the best pasta casserole ever! It's an Egyptian dish that is loved by the family and its pure comfort food. I mean, butter, flour, pasta, sauce... what else do you expect. Okay I'll keep talking.

Bechamel pasta bake served in a large casserole, garnished with fresh thyme. A striped kitchen town is wrapped around it, with freshly cracked black pepper around it

What is Macarona Bechamel? Macarona Bechamel is an Egyptian recipe that I've enjoyed so much growing up, having had so many Egyptian family friends that were brilliant cooks (who also introduced me to Egyptian Goulash, yum!).

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[archived-lehkonen]

☕ food (your fave dishes!!) Or icecream :D

I. LOVE. FOOD.

i used to have a pretty poor relationship with it growing up but i think its one of the most beautiful things ever now. aside from the fact that it keeps you alive and that its also delicious, it's also such a mark of love. my sister will spend hours in the kitchen and make the most beautiful dishes and she'll eat the 'ugly' parts of it (which is a lie, there's no such thing as an ugly food from my sister) , my mom will make my favourite foods when im sick, my dad and i will share recipes for our favourite western foods, i will spend days thinking of the best meal to bring to my grandma's house when i visit on the weekend. to eat is to love, for me.

my favourite foods are, in my opinion, nothing fancy but i could literally talk about it all day, it's all soooo , so delicious

i love bún riêu  (i actually just made a pot of it yesterday for my family) it's a noodle soup with a tomato broth and crab/pork. it looks like this:

i also really like pastitsio, the bechamel sauce makes me lose my absolute marbles . it looks like any other baked pasta dish out there but the bechamel sauce really puts it head and shoulders above the rest of them. its so simple, just the pasta, the meat sauce, and the bechamel, but i could eat it all day.

im also a massive fan of braised dishes, theres like a dish i like to make that's braised lotus root with tofu skins and woodear mushrooms and it loooks like of like this but you replace the pork with tofu skin LOL

there's also a dish that's similar to buddha's delight but yummier that we like to cook and it's just full of the best, most delicious vegetables and fried tofu and braised until all the flavours blend together and i could eat like, ten bowls of that on my own tbh. i cant find a picture of it anywhere so imjust assuming that my parents made up the dish LMFAO. but its very delicous, please trust me. im making it for dinner today <3

i ALSO love bún măng vịt 

and bún bò Huế

i really like ice cream too! theres a local shop in my city that does some of the best flavoured soft serves ive ever had, and another local ice cream shop that makes incredible flavours. my favourite flavours from them are earl grey tea, lemon, black sesame, and pistachio. ice cream is so good (but i think gelato is better)

food <3

[legid]

Recipe for Lasagne Verdi alla Bolognese This recipe for the best lasagne verdi in town combines homemade spinach pasta sheets with a meat-and-vegetable-rich ragu and a rich bechamel sauce. 1/2 cup diced yellow onion, 6 ounces ground pork, 1.5 cups plain tomato sauce, 1 pinch salt, 1 cup finely grated Parmigiano-Reggiano cheese, 1/3 cup gluten-free all-purpose baking flour, salt to taste, 2 medium eggs at room temperature, 1/2 cup whole milk, 1 tablespoon olive oil, 2 cups vegetable broth or more as needed, 1/4 teaspoon ground nutmeg, 2 cups whole milk, 1/4 cup water, 1/2 package gluten-free all-purpose baking flour, 7 ounces ground beef, 1/2 cup dry red wine, 1/3 cup unsalted butter, 1/2 cup diced carrot, 1 package pancetta minced, 1/2 package frozen spinach, 1/8 teaspoon salt, 1/2 cup diced celery

[mitchamsocialuser]

Chorizo Pasta Bake

A chorizo pasta bake is a tasty and budget-friendly meal that combines spicy chorizo with a tomato sauce and a good grating of parmesan. To prepare this delicious dish, simply heat a frying pan on a high heat and add the garlic, onion and chorizo. After a couple of minutes, the chorizo should be crispy and golden. Return the chorizo to the pan and add the tomato sauce and red wine vinegar. Cook the dish for 10 minutes and serve.

Next, cook the pasta according to the packet instructions. Add a generous amount of tomato sauce to the pasta and mix. Next, add the vegetables and chorizo to the sauce and stir well. Pour the pasta mixture into a two-litre ovenproof dish. Top with mozzarella and the remaining basil. Bake for 20 minutes, or until the pasta is hot.

After cooking the chorizo, cut the lemon into wedges. Add the pasta, broccoli, and the remaining chorizo to the bechamel sauce and stir well. Top with some mozzarella cheese and manchego cheese. Preheat the oven to 350 F. Once the oven is hot, place the dish on a baking sheet. Meanwhile, cook the pasta according to the package directions. Once cooked, drain and reserve 1/2 cup of the cooking liquid for the sauce.

The chorizo pasta bake is a simple and satisfying meal that is easy to prepare in advance. It is also versatile and keeps well in the fridge. For dinner parties, it can be made the day before and reheated later. Chorizo sausage is a spicy, cured sausage that comes from Spain. Its flavor is rich and garlic-y, and it is a great addition to almost any meal.

To make this recipe healthier, you can also add some ricotta or mozzarella cheese. Both of these cheeses are mild in taste, but they do add a creamy texture and stretch factor to the dish. However, if you don’t like either cheese, you can simply omit it.

After the sauce has thickened, add the pasta and broccoli. Mix well. You can sprinkle parmesan on top and bake for 20 to 25 minutes. Make sure you let the pasta stand for 5 minutes before serving. The pasta and broccoli will absorb the sauce as it bakes. Once done, the dish is ready to serve. Enjoy! This dish is easy and delicious! It’s the perfect dinner for a busy weeknight!

[wholesomebellies]

Vegetarian Lasagna

Lasagna is such a favourite meal in our family. When growing up, lasagna was my absolute favourite dish. I have such fond memories of mum cooking up a large tray and the smell wafting through the house was just divine. As I moved to a vegetarian diet in my adult years, I wanted to recreate that same smell and nostalgic feeling from when I was a kid. I experimented with a simple lasagana — just pasta sheets and tomato sauce and cheese without the meat. It was delicious but something was missing. I began experimenting with adding a few different vegetables. I finally created this recipe — the perfect blend of vegetables to provide the texture I was after and packed with flavour. The best part is the home-made vegan cheese that doubles up as a cheese and bechamel sauce.

This recipe will make a large lasagne tray with 12 medium size portions.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

Lasagna and Tomato Sugo

24 medium size dry lasagne sheets (I use Macro organics)

1 large eggplant

2 large zucchinis

140 grams mushrooms

1 clove garlic

Bunch fresh basil

2 bottles tomato passata

2 onions

2 teaspoons salt

2 teaspoons olive oil

Vegan Cheese

1 potato (230 grams)

1 sweet potato (200 grams)

1 onion

3 tablespoons nutritional yeast

1/2 cup raw cashews

1 teaspoon salt

1 teaspoon garlic powder

1/4 cup water

MethodTomato Sugo (Sauce)

Cut onion into large chunky pieces and sauté in olive oil until starts to brown.

Once brown add passata, salt and basil.

Let cook on medium heat for 30 minutes.

Once cooked blend in a food processor to create a smooth sauce

Vegan Cheese

Boil the potatoes and onion until soft.

Strain vegetables leaving a cup of the water aside.

In a food processor blend all ingredients until you create a smooth consistency. Add ¼ of the boiled water to help blend and if too thick add more water. Set aside.

Vegetables

Slice eggplant into 2cm slices — place on baking tray lined with paper and drizzle with olive oil and salt and bake at 180 degrees for 25 minutes.

Cut off ends of the zucchini and with a wide grater to create long thin slices. Place zucchini on a chopping board, sprinkle with salt and let sit for 10 minutes to sweat. Dab excess water with a paper towel.

Slice mushrooms and then sauté in a fry pan with a dash of oil and a clove of garlic, and a light sprinkle of salt. Cook until mushrooms soften and all water has evaporated.

Once all the vegetables are cooked, set aside.

Building your Lasagne

Place a layer of tomato sauce on the bottom of your tray — enough to cover the entire tray. Place your first layer of lasagne sheets on top of the sauce, covering the base of the tray.

Top the lasagne sheets with the eggplant. Top eggplant with tomato sauce, home-made vegan cheese and a scatter of vegan parmesan.

Place your next layer of lasagne sheets over the eggplant. Top with the sliced raw zucchini, tomato sauce, home-made vegan cheese, and vegan parmesan.

Place the next layer of lasagne sheets on top of the zucchini. Top with mushrooms, tomato sauce, home-made vegan cheese and parmesan.

Place the final layer of lasagne sheets on top of the mushrooms. Top with sugo so that the entire sheets are covered, top with home-made vegan cheese, and a generous scattering of parmesan

Bake in oven at 180 degrees for about 30 minutes or until the top of the lasagna is golden brown.

[lilchariovilts-blog]

The language of Cooking

A la carte - dishes on the menu which are prepared to order and individually priced

Al dente - used to describe the degree to which pasta had been cooked, meaning still firm to the bite

Bake - a method of cooking in the oven in dry heat

Barbecue - food is prepared by skewering meat, seasoned and brushed with oil, placed on greased grid and cooked over live coals

Baste - to moisten the food while it is baking or roasting, in order to improve flavor and appearance and prevent it from drying out

Beat - to make the mixture smooth and light by lifting it over and over

Bechamel - a foundation white sauce

Blanch - put boiling water over food or dip the food into boiling water

Blend - mix two or more ingredients until one ingredient cannot be extinguished from the other

Bouquet garni - a bunch of herbs tied together in a cloth of muslin bag so that it can be easily removed before serving

Braise - brown meat or vegetable in a small amount of liquid that combines sauteing and simmering

Brine - a preserving liquid of water and salt used for meats

Broil - a cooking method in which the food in exposed to direct heat

Canape - a toasted or fried base used to serve various bite- sized piece of food

Chop - to cut into very small, uneven pieces

Cream - to rub, mash or work shortening against the side of a bowl until smooth and creamy

Cube to cut into small pieces - around 1/2 square

Cure - means to preserve. It is a term applied to meat products and may involve brining, pickling, drying, smoking, or a combination of these techniques

Cut in - to combine fat and other ingredients using a pastry blender or by using 2 knives in scissor like motions

Deep fat fry - food is cooked in sufficient fat to cover it completely

Dice - to cut into small pieces usually 1/4

Dredge - to coat with a dry ingredients such as flour, bread crumbs, or sugar

Dripping - a beef fat

Egg wash - a mixture of egg and milk or egg and oil used to coat foods prior to crumbing for frying

Flake - to break into small pieces with a fork without mashing the pieces

Flambe - a food which has had heated alcohol poured over it and it then flamed

Flute - to make the edge in a scalloped effect as in pie crust

Fold - add beaten egg whites or whipped cream to a mixture without losing what had been beaten into them

Garnish - a decorative touches are added to dish to improve its appearance

Glaze - to cover with some sort of shiny coating

Grate - to shave food such as cheese and vegetables into small shreds

Grease - to rub with fat or oil

Julienne - to cut vegetables into thin match sticks size which are used to garnish dished such as soups, stews, etc.

Knead - working dough with the hands to obtain a required consistency. This is done by stretching and folding on a floured surface

Leaven - to make light or increase volume by the use of yeast or baking powder

Marinate - to soak meat or fish in a mixture of oil, vinegar and wine (oil-acid mixture) to add flavor and make it more tender

Marinade - a mixture of oil and acid  liquid such as wine, lemon juice, vinegar and other flavoring ingredients

Mince - to cut and chop into small pieces

Mise en place - literally translated ‘to put into place’ is all the preparations needed before cooking and serving foods.

Pan fry - to cook in small amount of fat

Reconstitute - to bring a product back to its original consistency by adding water to a dried product

Reduce - to concentrate the flavor or consistency by allowing the liquid to evaporate

Roast - to cook uncovered in an oven or an open fire

Roux - a thickening agent made by cooking together equal parts of flour and fat

Saute - to cook light in a small amount of butter or oil

Season - to add salt and pepper for flavor

Simmer -  to cook just below the boiling point

Singe - to remove hair from poultry by pressing over a flame

Shortening - a fat such as butter, margarine, lard or drippings used in baked products

Steam - to cook food by steam in a covered steamer

Stewing - a moist heat method in which the cooking liquid becomes the sauce or gravy for the finished dish

Stir- fry - to stir-fry vegetables are quickly sauteed in a large fry pan with oil

Stuff - to place a savory mixture used to give flavor to a dish in cavity

Thaw - to bring a temperature below freezing

Toss - to mix by a lifting motion with the use of two implements

Whip - to beat rapidly until thick and stiff with a wire whisk to incorporate air and increase volume of egg and white

[cuisinecravings]

What is the Best Substitute for Campanelle Pasta?

Looking to Know the Best Substitute for Campanelle Pasta? Campanelle pasta is well-known for its form and adaptability. The pasta goes well with a variety of cuisines because of its form, which allows it to contain diverse components ranging from filling to dressings and more. However, campanelle pasta is not without flaws. You may need to find replacements to stand in its place at times.

Best Substitute for Campanelle Pasta

What is the finest campanelle pasta substitute?

Cannelloni pasta is the best campanile pasta alternative for a variety of reasons, the most important of which are its form and flavor. Both pasta varieties are from Italy, and they go well with a wide range of foods. Cannelloni pasta should be your first port of call if you need a replacement for campanelle pasta.

An Introduction to Campanelle Pasta

Campanelle pasta is one of the most delectable types of pasta. It comes from Italy, where "campanelle" means "bellflowers." Campanelle has a soft and powerful form. It has delicate, petal-like sides and a hollow core that can hold stuffing, sauce, and pretty much anything else you choose to add to your recipe. In fact, this trait is one of the reasons why campanelle pasta is so popular. Best Substitute for Campanelle Pasta Campanelle pasta may be paired with a variety of dishes. Dairy-based sauces such as bechamel and cheese, vegetable sauces such as beans and pumpkins, and others are examples. It goes well with fish and meat sauces, tomato sauces, and pretty much everything else you can think of. Campanelle pasta is remarkable for its form as well as its versatility with sauces. It enhances the visual attractiveness of your cuisine and is sure to catch the attention of your guests the next time you prepare a meal using it.

Why not use Campanelle Pasta instead?

Non-availability: Despite its many advantages, campanelle pasta is not widely available. It is one of the rarest pasta varieties, and you may not be able to find it near you. So, if you can't get campanelle pasta near you, try an alternative from time to time. Flavor differences: If you don't like the taste of campanelle pasta – or if you just want to try something else - you could always explore a substitution. Cost: Campanelle pasta is slightly more expensive due to its scarcity. People who are concerned about their finances may not be able to obtain it readily. As a result, they'll require a suitable alternative.

Substitutions for Campanelle Pasta

Cannelloni Pasta is the best overall substitute for Campanelle Pasta. - Cannelloni pasta is an Italian dish that consists of a sheet of pasta coiled into a tube. It is known by several names in different nations, with Americans typically referring to it as "manicotti." - For a variety of reasons, cannelloni pasta is the greatest replacement for campanelle pasta. The fact that they both have the same structure is likely the most noticeable. Cannelloni pasta, like campanelle pasta, has a long, tube-like form. This makes it ideal for storing various food products. - Cannelloni pasta is an excellent choice for storing stuffing, minced meat, dressings, or sauces. It is an excellent choice because to its long and slender design. - Even better, cannelloni pasta is becoming more widely available. You can buy it at numerous grocery stores, so you won't have to worry about choosing the best selection for you. Because there are several cannelloni pasta recipes, we recommend cooking yours according to the manufacturer's instructions. Stuff it with your favourite filling, bake it, then top it with some sauce for added taste. - It's worth noting that cannelloni and campanelle pasta don't always taste the same. Cannelloni pasta has a lot more buttery flavor, making it more suited to individuals who enjoy rich flavors.

Conchiglie Pasta is the best available substitute.

Conchiglie, like campanelle, is a sort of pasta with an intriguing structure. This pasta features a conch-shaped structure with hollows that may store dressings, sauces, stuffings, and other ingredients. It doesn't have the tubular design of some of its competitors, but that's irrelevant because it retains everything well. It's worth noting that conchiglie pasta comes in a variety of sizes. The smallest shell form is known as a "conchigliette," while the biggest is known as a "conchiglioni." Conchigliette is typically used in salads and soups, but conchiglioni may be filled with a variety of fillings such as vegetables, cheese, and more. Conchiglie pasta is an excellent one-to-one replacement for campanelle pasta. As a result, you don't need to be concerned with proportions.

Penne Pasta is the most cost-effective substitute.

If you're concerned about your money, you might want to opt with something less expensive. Say welcome to penne pasta in that scenario. Penne pasta's advantages include its low cost and wide availability. However, don't be fooled — this is also a good alternative for campanelle. It absorbs sauces and dressings nicely and works well as a replacement for campanelle pasta. Penne is a thin, short pasta with diagonally cut edges and a tubular form. The pasta is often available in two-inch lengths as well as a short, cylindrical shape with a cut at the end. It has ridges on the sides, but cooking softens the texture and makes it chewable. It performs well in salad recipes and variants due to its ability to handle sauces and dressings effectively. It can also be used in baked goods. Related Articles :- - What is the Best Substitute for Orzo Pasta? - What is the best Pernod Substitute for Cooking? - Leek Substitute – What Can Be Substitute If Don’t Have Leeks - Anchovy Paste Substitute - What is the Best Substitute for Ranch Dressing? - Epsom Salt Substitute Read the full article

[earthmadeorganix]

Popular Uses For Sour Cream In Cooking

In cooking, cream is one of the popular dairy products which is used around the world. Another version of this dairy product is the sour cream, which is tangy and creamy, combining the taste and texture of yoghurt and cream in one product. Sour cream is also becoming popular in India with foodies using it in a variety of ways in cooking and foods. If you are someone who likes new ingredients, then here is a guide on how to use sour cream:

1. In baking: Many a sweet and savoury recipe for baked goodies call for the use of sour cream. You can buy sour cream online or in stores to prepare such delightful baked goods like biscuits and cookies, cakes, bagels, pies and tarts too.

2. For cooking meats and casseroles: If you are planning a hearty meal for a weekday and cooking a casserole or gravy-based meat or vegetables, then use sour cream. This particularly works well for continental dishes like stroganoffs and creamed corn, adding more flavour and a flavourful base.

3. To prepare salads: For those who like their salad dressings creamy but don’t like the sweetness of mayonnaise so much, sour cream is an excellent choice of dressing. Whether you are making a potato salad or a light coleslaw, then buy sour cream online and use it as a substitute in your salad dressing for a tangy, delightful salad using your favourite vegetables, meats, seafood and even pasta.

4. For pasta dishes: If you are tired of pasta cooked in tomatoes or the complicated bechamel sauce, then you can use sour cream in India to rustle up an effortless pasta dish in minutes. Explore garnishes and seasoning combinations with the sour cream and pasta to enjoy.

5. As a dipping sauce: Nothing beats sour cream as a dipping sauce. Its creamy smooth yet light texture and slightly tangy taste makes it a popular dip around the world. Garnished or blended with herbs, oils, nuts and more, sour cream dips are also popular in India with a wide variety of snacks that range from the regional to the global.

If you want to enjoy the unique taste of sour cream in India, then buy the sour cream and onion dip from Earthmade Organix. Made with high quality ingredients, the refreshing sour cream and onion dip from Earthmade Organix is just what you need for pairing with your favourite snacks.

[kembungsusu]

Lasagne alla verdure - vegetarian lasagne. This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese. Gluten-free and vegan substitutions are included. This lasagna is VERY good and is also a vegan recipe.

Vegetarian lasagna is an alternative to the traditional meat filled version and it's still jam-packed with flavour! My vegetarian lasagna is an alternative. Vegetable lasagna or vegan lasagne, our vegetarian pasta bakes make easy midweek meals for vegetarians.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, lasagne alla verdure - vegetarian lasagne. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Lasagne alla verdure - vegetarian lasagne is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're nice and they look fantastic. Lasagne alla verdure - vegetarian lasagne is something which I have loved my whole life.

This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese. Gluten-free and vegan substitutions are included. This lasagna is VERY good and is also a vegan recipe.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lasagne alla verdure - vegetarian lasagne using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lasagne alla verdure - vegetarian lasagne:

{Prepare of fresh lasagne sheets.

{Prepare of Onions, carrots and celery, chopped.

{Take of a courgette, chopped.

{Get of an aubergine, chopped.

{Take of Small tin of chopped tomatoes.

{Get of Veg stock.

{Prepare of bechamel.

{Take of Parmesan.

{Make ready of Salt and pepper.

{Take of Olive oil.

Try our ideas for easy vegetarian lasagne - from creamy porcini to indulgent squash with mascarpone, they're great for entertaining or as comforting midweek meals. Le lasagne vegetariane cupcake sono lasagne monoporzione con besciamella e verdure saltate. Ideali come primo piatto per un pranzo informale. Le lasagne alla zucca sono le lasagne autunnali per eccellenza a base della regina di questa stagione: la zucca!

Steps to make Lasagne alla verdure - vegetarian lasagne:

Prep the veg. Fry onions, carrots and celery in a little oil for 2 mins. Add the other veg and cook on medium for 3-4 mins..

When looking brown, add tomatoes, stock cube, salt, pepper and a little water. Stir and simmer for about 20 mins. Turn the oven on to 200.

Start layering up your lasagne. Pasta, sauce.

Bechamel and Parmesan. Continue until all ingredients are used up. Finish on top with bechamel and Parmesan.

Bake for about 25-30 min until golden brown, baste the top a little with any sauce that comes out half way through. Leave to rest for 10 mins before serving :).

Boiling lasagne sheets can be extremely annoying. The sheets always seem to rip when you take them out, plus they curl while you prep everything else. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed. Make our easy veggie lasagne using just a handful of ingredients.

So that's going to wrap it up for this exceptional food lasagne alla verdure - vegetarian lasagne recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[orbemnews]

The Italian town where they eat 500-year-old meals (CNN) — The signs of the Renaissance are everywhere in Italy. Grand piazzas and palazzos. Metal-spiked doors. Looming archways. And, of course, all that ever-present art in the churches and galleries. But in one city, you also get a taste of the Renaissance every time you enter a restaurant. Ferrara, in the northern region of Emilia Romagna, was once home to the Estense court, or House of Este, which ruled the city from the 13th to the 18th centuries. The court, on the bank of the River Po, was one of the most formidable cultural powers during the Renaissance. Writers including Boiardo, Ariosto and Torquato Tasso were employed by the court, and artists such as Bellini, Mantegna and Piero della Francesco worked for the Este family in their domineering, moat-surrounded castle in the center of town. Their works have survived the centuries — but so have those of Cristoforo di Messisbugo, the court’s master of ceremonies and steward. Messisbugo was one of two celebrity chefs of the Renaissance, and his prowess with multicourse banquets to impress visiting heads of state and fill the bellies of the Este great and good, led to him writing one of the world’s earliest cookbooks. His tome, “Banchetti, composizioni di vivande e apparecchio generale” (“Banquets, Recipes and Table-laying”) was published in 1549, a year after he died. In it, as well as sample dinner menus and drinks pairings, he lists 300 recipes. And it’s thanks to Messisbugo that that, nearly five centuries later, the Ferraresi are still eating the Estes’ favorite meals. Because while every town in Italy has its signature dishes, Ferrara’s are straight from the cookbook of that 16th-century court. Yes, these dishes are real Salama da sugo, a centuries-old sausage and mash. Archivo Fotografico Provincia di Ferrara First things first. To enjoy Ferrara’s best known dishes, you don’t want to visit in summer. And you’ll want an elasticated waistband — because the signature food here is heavy. The city’s best known dishes are pasticcio — effectively a pie filled with macaroni cheese, meat ragu, and bechamel sauce — salama da sugo, a centuries-old kind of sausage and mash, and cappellacci di zucca, pumpkin-stuffed pasta. Each, though, has a twist. Pasticcio’s pie crust is sweet — yes, a meat pie in sweet pastry — while salama da sugo is a kilo-heavy salami that’s soaked in water for several days and then boiled for 10 hours to soften it into a spicy, spreadable meat that’s then served on mashed potato. Meanwhile, that super-sweet pumpkin pasta is usually slathered with meat ragu on top. All date back to the Renaissance. In fact, salama da sugo was said to be the favorite dish of Lucrezia Borgia — yes, that Lucrezia Borgia — who came to Ferrara in 1502 when she married the Duke, Alfonso d’Este. In fact, her famously long, blonde, curly locks are said to be the inspiration for another of Ferrara’s famous foods: the coppia, a spiraling, four-horned bread roll, like two croissants welded together. It was supposedly created by Messisbugo for a banquet in honor of Lucrezia. Sergio Perdonati is at work by 3 a.m. each morning to bake around 1,000 coppie per day, such is his devotion to the bread. “I think it’s one of the best breads in the world,” he says proudly. His grandfather, Otello, started the family bakery, Panificio Perdonati, 90 years ago — Sergio’s sourdough starter is Otello’s original, which has survived the bakery’s bombing in the Second World War, and two property moves. All the rolls are formed by hand and the dough is made using vintage mixing machines. Today, they’ve branched out into the sweet stuff — including panpepato, a cake also dating back to the Renaissance, made with chunks of almonds and orange peel, and covered in dark chocolate. Think Renaissance cocktail flairers Cappellacci di zucca — pumpkin-stuffed pasta. Archivo Fotografico Provincia di Ferrara People have always come to Ferrara to eat. “For sure, other courts had banquets, but Ferrara was particularly well known for them,” says Dr Federica Caneparo, a historian at the University of Chicago specializing in the culture of the Italian Renaissance. “It was especially refined, and food and banquets were a demonstration of power in front of their guests, some of whom would be ambassadors from other courts.” Italian courts had a raft of foodie professions, including the “scalco” (like Messisbugo, the supervisor), the “bottigliere” (an ancient sommelier) and the “trinciante” — the “carver”, who would put on a show for the entire table by carving meat or vegetables held in the air on a giant fork (think of a Renaissance cocktail flairer, only with knives and sides of beef instead of bottles). “They were trusted people close to the Duke,” says Caneparo. “Usually gentiluomini [nobles] by birth, or by merit. The scalco was responsible for organizing banquets and, on ordinary days, the household. The trinciante also had to be a trusted person — after all, he was right next to the master of the house with all those big knives.” Ferrara’s banquets were so famous, in fact, that poet Ludovico Ariosto included a description of one in his epic work “Orlando Furioso,” she says. And no wonder — she says that they were “spectacular, with music, dance, theater, and sculptures made of sugar or ice. They’d start with a play, or music, or both, and then they’d prepare the table.” And forget our single-figure tasting menus — these banquets could have well over 100 courses. Mac and cheese with a sugary twist Pasticcio is a pie filled with macaroni cheese, meat ragu, and bechamel sauce. Archivo Fotografico Provincia di Ferrara With so much food to choose from you can be sure that the dishes to have made it into modern Ferrarese cooking are the classics. At the modern Ca’ d’Frara restaurant, guests sit on hip mustard-colored chairs and cream banquettes to eat these centuries-old dishes. And those used to molecular cuisine might find Renaissance gastronomy equally boundary-pushing. “You often find this sweet-savory combination in the Estense cuisine — it’s unique,” says chef Elia Benvenuti. His pasticcio is an intriguing mix of a dense, meaty mac and cheese, wrapped in a cookie-sweet crust. You approach it with trepidation — how can this ever taste good? — but, somehow, it works. The sweet crust even seems to cut through the richness of the white ragu and bechamel sauce. “They’re symbols of the city — part of our DNA,” says chef of the traditional dishes. “I think Lucrezia [Borgia] would be happy,” adds his maître d’ wife, Barbara. Sweetening up the savory Sweet dishes include panpepato, a cake made with chunks of almonds and orange peel, and covered in dark chocolate Archivo Fotografico Provincia di Ferrara A few minutes’ walk away, locals are spilling into Ristorante Raccano, in a 15th-century cloister. Some are here for meat cooked in the oh-so-21st-century Josper oven — what owner Laura Cavicchio describes as “one of the most technically advanced grilling machines.” But others? They’re here for Lucrezia’s beloved salama da sugo. This is normally one of Ferrara’s more savory dishes — the salama is so heavily spiced, it hardly needs sugar. But Cavicchio and her children, Gabriella and Luca Montanari, like to take it right back to its Este roots by serving it with fried custard. The salama — made with different cuts of the pig including neck, belly, liver and tongue, with neck fat binding it all together — is seasoned with spices including cloves, cinnamon, red wine and Ferrara’s ubiquitous spice, nutmeg. It’s then aged in a pork casing for around a year, soaked in water for three days to soften it up, and then boiled for up to 10 hours. By that point, it’s as soft as jam, and chef Luca scoops it out, sprinkles it on top of potato mash, and adds mostarda (like a sweet chutney), plus the crowning glory: a cube of fried custard. “This isn’t a reinterpretation — in the old recipes, you find it served with custard,” says Cavicchio, who’s combed through Renaissance recipes and history books to make it authentic. Alongside modern dishes, they also serve “Crostino alla Messisbugo” — chicken liver and sauteed herbs pate, smeared on toasted bread. It’s another hit from the great man’s recipe book. Meanwhile, their cappellacci di zucca — handrolled pasta pillows, like oversized tortellini, filled with sweet pumpkin and nutmeg — come drenched in meat ragu and topped with parmesan cheese. Again, it’s a combination that shouldn’t work, but does. Alone, the cappellacci are offputtingly sweet to 21st-century tastes. Douse them with meat and cheese, though, and it slices through the sweetness, while amping up the taste of the sauce. Ferrrara was ruled by the powerful House of Este from the 13th to 18th centuries. Shutterstock The Estes’ signature “agrodolce” (sweet-savory) flavor was a conservation method, says Cavicchio. “People had vinegar, wine and salt. Marco Polo used it.” And although at the restaurant they use modern techniques, including that Josper oven, they want to keep the tastes as similar as possible to their heritage. “Over the years I’ve acquired a way of interpreting a recipe — I change the cooking techniques and some of the ingredients, but you need to know the product to do that,” says Cavicchio. Born just over the border in Veneto, where agrodolce flavors are also fundamental, she reads as many books about the Estes’ food habits as she can and experiments to keep the final product as authentic as possible. “Messisbugo was studious,” she says. “He invented recipes with the ingredients he had and the methods available to him. He didn’t have a fridge, so he used vinegar, wine and sugar. We’re much luckier, but I think he’d still appreciate what we do. For us, [the heritage] is a richness.” The modern day foodie courtiers Ferrara’s local bread is supposedly inspired by Lucrezia Borgia’s hair. Archivo Fotografico Provincia di Ferrara Like everywhere in Italy, restaurants and food heritage are important to the locals. Over at Da Noemi — a restaurant named after his grandmother, who opened up by herself in 1956 — 23-year-old Giovanni Matteucci has a hobby unlike many people his age. He buys antique copies of Ferrarese history and recipe books. “Sweetness was synonymous with the food of the rich,” he explains. “They used lots of spices and sugar to show off their wealth.” Even recipes for glammed-up egg yolk, and lasagne, had sugar and cinnamon on top, he says. And although he says it isn’t proven that Lucrezia Borgia really did love salama da sugo above all else, we do know that she adored apples — from the shopping list she compiled for her country estate. “She ordered loads of apples and different varieties,” he says. “It’s also said that she liked garlic.” At Da Noemi, Giovanni and his mom, Maria Cristina Borgazzi, run the kitchen. Brother Luca, meanwhile, is the maître d — the modern equivalent of Messisbugo. In fact, Luca takes his role as master of ceremonies so seriously that he’s decided that their reduced pandemic seating plan will stay forever. “We can pay more attention to the client this way,” he says. Speak to anyone in Ferrara, and they’ll wax lyrical about their pride in their food heritage. Yet, although Italians flock to the city to eat cappellacci, pasticcio, salama da sugo and coppie, the dishes have never really conquered the rest of Italy, as other regional dishes like pizza or tortellini have. Not that the Ferraresi care. “Ferrara is beautiful because of the Este family, and it’s the same for their dishes,” says Giovanni Matteucci. “People come to Ferrara for this, and we have to protect it. “Italy is based on its history. We don’t have Silicon Valley — this is our richness.” And, of course, their sweetness. Eating like Renaissance courtiers, here, is the most modern thing they can do. Source link Orbem News #500yearold #eat #Italian #meals #Town

[italianfood-world]

Top 3 Pasta to Try Out at Michelangelo’s

“In Italy, they add work and life on to food and wine.” – Robin Leach

 The quote appears amazing to hear and even more fun to live such a lifestyle. Italian food is filled with different and tasty flavors which are folded one-on-one, the sauce used enhances the flavor making food taste heaven. 

 Italian Food Near Me is in huge amount but they serve not so many authentic cuisines. When a person visits an Italian restaurant, he or she expects to enjoy real, original, and pure Italian food or flavors. 

 Michelangelo’s, Best Italian Restaurants Near Me, is one such fine place. Today we are going to take you to throw some of the best pasta examples, so let us begin. 

 ·        Bolognese 

 What makes Bolognese pasta tastes yummy? At Michelangelo’s, we add traditional homemade meat sauce and garnish it with parmesan cheese. The parmesan cheese is known for its nutty flavor, you can add on ingredients of your choice such as olives, mushroom, bacon, basil, garlic. You can add pasta of your choice as well such as spaghetti, penne, linguini, fettuccine. 

 ·        Carbonara

 Michelangelo’s serves the best Italian food in Melbourne and Carbonara pasta proves it, here we add bacon & spring onions in a cream sauce garnished with Parmesan cheese. Carbonara pasta is an egg sauce pasta, if you are an egg lover then you will surely love this pasta. 

 You can add your favorite ingredients according to your choice at Michelangelo such as mushroom, chicken pieces, salami hot, salami soppressata, chili sambal, onion, avocado. With this you can add your favorite pasta, we give you several choices like spaghetti, penne, linguini, gluten-free penne pasta. 

 ·        Lasagne

 Lasagne is loved by a lot of people, it is a flat sheet of pasta and has a mixture sauce of pasta, is baked contains vegetable and has protein. Here at Michelangelo, we add layers of fresh pasta sheets, premium beef bolognese, bechamel sauce, mozzarella, topped with Napoli sauce, and parmesan cheese.

 Bonus 

 ·        Baked Gnocchi

 We serve home-made gnocchi made with fresh tomatoes, basil, rich Napoli sauce, bocconcini & mozzarella. You can visit us today to taste all the above pasta and discover other of our menu as well.

 Michelangelo’s- Best Italian Food Melbourne

  Love pizza, sweet desserts, pieces of bread, and much more. Visit Michelangelo’s, one of the 

Best Italian Restaurants Melbourne

, today to taste what authentic pizza tastes like. Enjoy delicious pizza with your friends and family and have a great time only at Michelangelo’s.

[veganallergicsue]

Vegan and gluten-free Pasta Carbonara (instead of ham I used carrots 🥕) al forno (baked in the oven) If you try to stick to zero waste and you have leftover Pasta in fridge this dish is ideal. Make a quick oat milk Béchamel stir it in the sauce put some vegetables of your choice into the bechamel. Spaghetti in a baking form with sauce and 20 minutes in the oven 😍 Amazing 😉 I am on my way to recovery. Have a great Saturday 💚 Wünsche einen schönen Samstag 💚 Un buon sabato ragazzi 💚 Bye 👋 💚 ❤️✨ ❤️💚 💚❤️ ✨🌟 🌟✨ 🌻🌞 🌞🌻 #vegan #veganlunch #lunch #spaghetti #carbonara #homemade #glutenfree #smile #vegancommunity #organic #veganismdaily #veganlifestyle #veganlife #plantbased #veganfood #veganfoodie #veganfoodshare #veganfollowback #whatveganseat #vegansofinstagram #veganblog #vegandeutschland #veganuk #veganlondon #yummy #delicious #quickvegan #veggie #vegansrock #veggiefood (hier: Austria) https://www.instagram.com/p/CF4aAmDJEUI/?igshid=culkfd6jqkev

[invisible-goats]

Ummmm your favourites then because idk lmao

Lasagne al Forno

800g beef & pork mince (I use a mixed frozen mince from ASDA)

2 white onions, 2 carrots, 1 stick of celery, 1 tbsp tomato paste, 1 tin chopped tomato

1pt whole milk, 1tbsp plain flour, 1tbsp butter

Seasonings 1 (Thyme, paprika, garam masala, black pepper, Worcester sauce, cider vinegar)

Seasonings 2 (Garlic, parsley)

1 pack fresh egg lasagna sheets

Olive oil

Grated cheese (I prefer cheddar, mozzarella, red leicester and gran pardano/parmesan)

1) Finely dice vegetables

2) Fry in a saute pan with olive oil until golden

3) Add mince and cook through

4) Add tomato, tomato paste, seasonings 1, cover and simmer

5) In a saucepan, combine butter and flour to make a roux

6) Gradually add milk, stirring continuously to form a thick bechamel

7) Stir in seasonings 2

8) In a square dish, layer meat - pasta - bechamel - meat - pasta - bechamel

9) Add cheese

10) Loosely cover with foil and bake at 150C for 35 minutes

11) Remove foil and bake for 5 more minutes

12) Let sit for 10 minutes before serving to allow setting

[annatasha]

Sunday, 10 September 2017.

GLUTEN-FREE, VEGAN RATATOUILLE

Two posts in a day!

After we last spoke, Kathlynn (my new roommate) suggested that we cook something together for dinner. Took me a while to think about what, because she’s strictly allergic to gluten and her boyfriend is vegan, and I’m not any of the above. 

So then inspiration came to me; I have been playing Sims 3 and my culinary extraordinaire Sim had prepared Ratatouille for my household’s dinner, and I thought, damn, that looks amazing. 

Lightbulb.

But ratatouille also comes with Bechamel sauce, which is a white base sauce (that’s to be mixed with the tomato base) that’s made of milk (not vegan) and flour (not gluten-free). A lot of the recipes I read up on told me to just skip it, but being the over achiever I am, I found a way. 

So like I’ve never done before, I’m going to share with you the student budget/time efficient recipe and ways to cook it. 

(Jump to the bolded part that says START HERE if you don’t wanna read recipe stuff. But do read on if you wanna see me ATTEMPT to be a food blogger lol.)

Ingredients:

- Tomato Basil sauce (the ready made jar ones you’d make with your pasta) - Potatoes - Squash - Zucchini  - Red Bell Pepper (or capsicum as we call it at home) - Eggplant (brinjal/aubergine/why are there so many words for vegetables?) - Salt & Pepper to taste - Italian Herbs (I used dried cos I have that and wasn’t about to splurge on fresh herbs)

Vegan + Gluten Free Bechamel Sauce:

- Soy milk (unsweetened) - Gluten-Free Flour (pronounced “flower” if you’re in America, “flaaaa” if you say it like me and get weird stares at the supermarket) - Vegan butter

FOR PRESENTATION PURPOSES, I sliced all the veggies thinly. If you’re lazy and just want to eat, just chop them up (but not too chunky! Small and cute is good) roughly.

1. Peel and slice the potatoes while bringing a pot of water to boil. Boil potato slices till slightly soft (don’t cook it through!) for about 10 minutes. Drain water and let cool.

2. Slice all the vegetables, set aside, keep in fridge if need be while making other things (ergonomic yay)

3. Bechamel sauce; melt a dollop of butter and add a table spoon of your gluten-free flour. Mix well until it becomes a dry-ish paste (this is called the roux, you add this to liquid things--broth for example--to make anything a thick sauce!) Set aside and let it cool like LL Cool J. Bring soy milk to a boil, lower the fire and add the COOL paste little by little while gently whisking into the soy milk. Wait to see it thicken, and if it’s still too watery even after all the paste has dissolved, add more paste. 

(The reason we have to let the roux cool is so that it dissolves into the hot soy milk well and won’t be lumpy. However, don’t fret if it’s still lumpy--like mine was earlier--just take a strainer/sifter and get all the paste gunk out once desired consistency is achieved).

Once desired consistency (usually it’s the kind that coats the back of a spoon) is achieved, season with salt and pepper! Funny how soy milk doesn’t taste like the Yeo’s Soy Bean drink we have at home once you add seasoning.

CONSTRUCTING THE RATATOUILLE.

Oil down a deep baking pan with Olive Oil and then add a nice layer of the Tomato Basil sauce to make a bed for the veggie to go onto. Season with Italian Herbs, salt and pepper to taste then add your Bechamel into it. Draw some fancy shapes into the Tomato sauce because why not. 

Then comes the fun but tedious but also therapeutic part. Layering the veggies. I did it one by one (cos I had time--too much time) but if you don’t, just lay the veggies onto sauce bed neatly and evenly! Drizzle olive oil over it, sprinkle salt, pepper and Italian herbs, cover with aluminium foil. 

BAKING.

Preheat the oven to 375ºF/190ºC.

Bake the baby for 60 minutes. 

Done.

Eat on it’s own, or with some rice, or with pasta, whatever your heart desires! 

START HERE.

It was quite an experience for me, a rewarding one in fact, going that extra mile to make sure everything was vegan and gluten-free. 

I really don’t know if I’ll ever blog anymore recipes, but I really wanted to share the love and effort we put into this baby today because I haven’t cooked like this in a while and it made my heart full to revisit a love of mine--culinary arts!

I’m very excited for week 2 of school to start tomorrow. This semester, I have some really cool classes lined up. An art history class that’s all about art theft/vandalism/fraud (it’s like watching Dateline NBC but getting score credit for it waw!) and I am learning how to build my own loudspeakers... from scratch. YES. Like electrical engineering. I’ll be soldering things into place until I can get quality sound OUT OF A PAIR OF BOXES (cos stereo okay.) 

Those two classes are my favourite this semester already and they both happen on Thursdays, so we can talk about gear and art theft on Thursdays! Excited to share all of this with you!

We’ll speak again tomorrow! 

x Tasha. 

[soup-to-nuts]

Recipes

Below are the 26 recipes that I aim to re-create!

Almost One-Dish Suppers

GREEK SALAD with crusty (white or black) bread, chilled Retsina. For dessert: fruit, pastries, coffee or tea.

TOMATO RABBIT over slices of toasted herb bread with a fresh fruit salad. For dessert: rice pudding with coffee.

Raw vegetable relish tray with CHEESE FONDUE NEUFCHATELOISE alongside cubed french bread and a toasted green salad. For dessert: pastries or fruit with coffee.

MINESTRONE ALLA MILANESE with mixed grain bread and a tossed green salad. For dessert: fruit and cheese along with coffee.

Antipasto platter with PIZZA RUSTICA and crisp french rolls. For dessert: chilled fresh fruit compote and coffee.

ONION TARTE LYONNAISE with gazpacho salad. For dessert: fresh berries with Brandy and Kirsch Coffee or Cappucino.

STUFFED PUMPKIN with Cranberry-Cumberland sauce. For dessert: spicy sweet potato pie and coffee.

BAKED BEAN CASSEROLE with hot scallion cornbread. For dessert: fruit ambrosia and coffee.

PASTITSIO with a sesame ring and the salad Marocain. For dessert: fresh fruit and coffee.

PASTA E FAGIOLI with hot herb bread and a tossed green salad. For dessert: baked cup custard and coffee.

Dinners with Courses

Marinated White Beans | Garlic Bread | Tossed Green Salad with Zucchini | Stuffed Manicotti | Whole Fresh Fruit

Tomato Soup Supreme | Soybean Croquettes | Cranberry-Cumberland Sauce with Potatoes in Wine | Fresh Fruit Salad

Eggplant with Capers | Trenette con Pesto | Hot and Cold Salad | Zabaglione

Chilled Dill Soup | Savory Cheese and Onion Pie | String Beans Vinaigrette | Mazurek with Fresh Fruit

Leek Salad Vinaigrette | Fromage Romanesque | Mornay Sauce | Hot Tomatoes a la Provencale | Linzertorte

Almond Soup | Camembert a la Vierge | Potato Salad Vinaigrette with Cherry Tomatoes | Chilled Fresh Fruit Compote

Bryani | Potato Raita with Watercress Riata | Fresh Fruit Salad | Ginger Sherbert

Cheese Ramequins | Stuffed Baked Eggplant | Raw Mushroom Salad | Apple Pudding

Little Vegetable Tarts | Cheese Souffle with Herb and Wine Sauce | Salad of Lettuce Hearts with Melted Butter | Cottage Pudding

Orange Curry | Vegetable Curry; Saffron Rice; Spiced Dal; Banana Riata, Fruit Chutney, Fruit Salad, Mango Chutney; Cashews | Ginger Cheesecake

Ratatouille | Baked Walnut and Cheddar Balls Bechamel | Marinated Mushrooms Oriental | Fresh Fruit Salad | Tarte aux Poires

Mushrooms Berkeley | Onions Monegasque | Gazpacho | Cheese Fondue Neufchateloise | Summer Fruit Tart

Baked Polenta | Pimiento Peppers in Oil with Sesame Eggplant | Lasagne | Hearts of Butter Lettuce with Citrus Dressing | Lemon Ice

Creamed Artichoke Soup | Mushroom Stuffed Pierogi | Asparagus Souffle with Dill Sauce | Oriental Citrus Squash | Strawberries, Figs, Cookies, Coffee

Parsleyed Eggs on Half-shell | Marinated Mushrooms Oriental | Asparagus Pastry | Salad Marocain | Apricot Mousse

Asparagus Soup | Homemade White Rolls | Parmesan Crepes with Creamed Black Mushroom Sauce | Vinaigrette Salad | Platter of Tomatoes, Avocados, Scallions | Fresh Fruits and Nuts

These recipes are not necessarily laid out in the order I aim to make them. I hope to work with in-season ingredients whenever possible. 

Bon Appetit!

Stella

[ilborro-tuscan-bistro-dubai]

Best Italian Dishes to Try Out

For any food lover, the best cuisine to try out is undoubtedly Italian! There are many varieties and dishes to try out. Best part about eating Italian dishes is that they are loaded with dollops of cheese. Eating authentic Italian food is a must for any and every food lover. There are many Italian restaurants in Dubai that offer the best Italian dishes. If you wish to enjoy these dishes you surely need to leave a lot of space in your tummy. 

Below are few Italian dishes that are a must try for every food lover:

Pizzas & Pastas

Now who doesn’t love them! They’re the mothers of all cuisines, literally! They are iconic and traditional dishes in Italy. The best way to eat a pizza is having a thin-crust pizza topped with olive oil, garlic, basil, tomatoes, mozzarella and Parmesan cheese. For pastas you can choose from a wide variety that include penne, spaghetti, fusilli etc. these are two dishes which let you savour them until the last bite and hence are a must try.

Arancini

They are a dish made of stuffed rice balls that are crisp and golden brown. They are fried after being coated in a dusting of breadcrumbs. They are usually filled with ragù, tomato sauce, mozzarella and peas. The shape of arancini varies from region to region based on their style of preparation. Some examples include arancini con ragù that contains tomato sauce, rice and mozzarella, arancini con burro which is made with creamy béchamel sauce, arancini con funghi and arancini con melanzane.

Lasagne

It is said that this dish has originated from the city of Naples. It is a classic Italian dish that is made through baking sheets of lasagne pasta coated with cheese, ground meat, vegetables and diverse varieties of sauces, such as the ragù, bechamel or tomato sauce. If you want to have a true taste of the Italian cuisine, then this dish is not to be missed.

Prosciutto

They are famous among the Italians. They are made up of dry-cured hams served uncooked in thin slices. The best regions in Italy that make prosciuttos are the northern and central regions. However, top restaurants in Dubai also offer them.

Ribollita

They were initially considered as a poor man’s food and were served for servants. However, today they are regarded as Tuscany’s most famous dish. It is a rich and scrumptious meal that should be given a try.

Saltimbocca

It is appetizing meal that melts away in the mouth. The dish comprises of thin slices of veal that are   topped with salty prosciutto and herb leaves. These ingredients are combined together with a toothpick and are then sautéed in a pan until the meat is cooked. You can use different varieties of meat, such as chicken and mutton while preparing the saltimbocca.

So these were some authentic Italian food dishes that are a must try for any food lover. Head out to the nearest Italian restaurant in Dubai for a scrumptious meal today.