101pastarecipes

 

LASAGNA IN THE OVEN

 

Serves four:

300 gr of dry puff pastry sheets

Ragù sauce (see Tagliatelle’s recipe)

Béchamel

50 gr of mozzarella cheese

50 gr of grated Parmesan cheese

1 beef stock cube

Method:

 

Mix three parts of Ragù and one of béchamel. (to make the Ragù, see Tagliatelle recipe)

Smear a baking-pan bottom with 6-7 mms of béchamel around. Arrange the pasta sheets layer on layer until four, distributing between the layers, the mixture above described and a sprinkle of grated Parmesan cheese. Put on the last layer also some minced mozzarella.

Pour some beef broth over the last layer (a beef stock melted in hot water, will be just what needs), so that do not dry too much during the cooking. Cover with a tinfoil and put in the already warm oven to around 250°C degrees. The esteemed cooking time is around 40 minutes.

 

Tips:

There are many way to make Lasagna, and if you don’t like the béchamel make your dish without; it will be good the same.

 

Preparation of the béchamel:

Basic model:

200 gr of butter

1 lt of milk

150 gr of flour 00

Groundet nutmeg-salt.

Over low fire melt the butter.

Heat the milk avoiding its boiling.

Mix the flour to the butter and the obtained mixture to the milk,

stirring with a small whisk to prevent a lump forming.

Add a pinch of nutmeg and some salt.

 

 

 

 

PAPPARDELLE WITH RABBIT RAGU'.

Serves four:

300 gr of pappardelle

1/2 young rabbit (600 gr)

300 gr of ripe tomatoes

1/2 onion

1 carrot

1 celery stalk

1 small bunch of parsley

2 spoons of olive oil

3 spoons of grated Parmesan cheese

20 gr of butter

Salt and pepper

Procedure:

Split the rabbit's pulp in small pieces and wash and dry them with a tea towel.

Peel carrots and onion, wash the celery and finely chop them. In a saucepan heat the oil and gently melt the butter, add the rabbit pieces, and when are golden, drain and put them on one side. Pour carrot, celery and onion in the same saucepan and over a middle fire cook them until wilted; add the chopped tomatoes, a bit of salt and simmer for about twenty minutes. Join, at this point, the rabbit pieces, continuing in the cooking further twenty minutes; towards the end of cooking stir in the minced parsley. In the meantime, cook in a generous amount of salted and boiling water the pappardelle; drain them al dente, as soon as ready, and combine with the rabbit Ragù. Serve well warm, abundantly dusting with the Parmesan cheese.

Tip:

If you want make yourself the Pappardelle pasta, follow the same instructions for the Tagliatelle cutting them in a bigger size.

 

Clean and mince onion, celery and carrot and fry all together in the warm olive oil.

Add the meat as soon as they are softened, and stir often to allow an even browning.

Once browned sprinkle the red wine, add a little of salt, low the flam and let that evaporates around three quarters of its volume.

Pour the tomato sauce, and when it restarts to boil simmer stirring it every so often at least one hour.

At this point add the bay leaves and the cloves eliminating them at the end.

Once cooked taste it and add more salt if necessary.

In the meantime, cook in abundant, boiling and salted water the Tagliatelle; drain them al dente, seasoning with the Bolognese sauce tossing in the pan few second to amalgamate the flavour.

Dust with Parmesan cheese if you like and enjoy your meal.

 

Tip:

The tomato hold a natural acidity and is possible reduce it adding a bit of sugar.

 

About the minced meat it is allowed to use half quantity of beef and half of pork.

 

To prepare Tagliatelle hand made use the same method like green fettuccine, without spinach.