Hello. I have created this page in order to list some recipes at the request of my very satisfied customers.
To do this I need your help 'cause it's very difficult to me to write a recipe in English, so if you find some error,
or some explanation not easy to understand, please e-mail to me where they are, and if you can, how to correct it.
Thank you very much; I hope that it will be enough to repay the affection you show me in your e-mail.
For about 6 persons, you will need 5 eggs, 4 cups of flour "00" , a pinch of salt (only if the pasta dough is hard to roll out add some water or if it' s too wet add some flour);
the pasta has to be thin, possibly of your baking tin shape or in
Put the pasta in boiling water until it surfaces. Then put it in cold water and then onto a dry cloth.
At this point, it's time to prepare " besciamella " ( the white sauce in the middle of the lasagne ).
You will need : 2 pints of milk, 1/2 stick of butter, 3 tablespoons of corn oil; and 3 tablespoons of flour.
Put the butter in the oil and melt it, keeping the flame low. Add the flour, all the while mixing with a whisk until it becomes a cream.
Now add the milk and boil for about 20 minutes. (You can also do as my mother does: turn off the flame when it is as thick as you like )..
For the meat sauce, you need some ground beef about 8 ounces).
In Italy, the butchers usually have meat for sauce just ready to cook, but if not, buy the meat and grind it yourself.
Put in a pot 1 grated carrot, 1 stalk of chopped celery, and less than 1/2 chopped onion, and fry them slightly in corn oil. Now add the meat and mix it very well with the vegetables.
Cook this mixture for about 10 minutes, stirring constantly. Then add about 8 ounces of tomato sauce (or a can of crushed tomatoes).
Fill the empty can with water (or, if you are using fresh tomatoes, just add the water), and add to the pot. Let it boil at a low flame for about 2-3 hours, adding some water if you see the sauce becoming too dry.
I'll give you a suggestion about the meat sauce: let it boil a lot on a low flame because all ingredients and flavours have to become one. Remember that a meat sauce is better the day after it is cooked.
Take your baking tin, put some butter on the bottom of the tin and lay the pasta in it.
Now put the besciamella, the meat sauce, and cover with another layer of pasta. You can do as many layers as your baking tin is deep.
On the top, you finish with the besciamella, meat sauce, and cover with " Parmigiano " cheese. Bake for about 20-25 min. at 150 degrees Centigrade (300 F), until the surface is browned.
Now it's ready!
Regarding flat noodles you have just to prepare the pasta as I explained for lasagna,
keeping it thick enough to roll up it and to cut with a knife in strips 1cm. wide.
It’s a little difficult to me to explain how to prepare cappelletti, because my mother doesn’t weigh out the ingredients.
Anyway, she tried to give me the recipe. This is a recipe for about 8 to10 persons. The ingredients are: Parmigiano Reggiano, Ricotta cheese,
soft cow cheese (usually in Romagna we use a typical cheese called Squacquarone but I think it’s impossible to find it in the U.S.A.,
so try any kind of soft cow cheese such as Crescenza, Stracchino, Caciotta etc.), eggs, ground nutmeg, and salt.
Prepare the stuffingin this way:
take 10,5 ounces of Parmesan cheese, add 3.5 ounces of Ricotta cheese, 3.5 ounces of soft cow cheese, 1 egg, 1 pinch of ground nutmeg, and 2 pinches of salt.
Mix it very well; it has to be as stiff as pasta but the texture will be altered because now you are mixing the cheeses.
If it is too stiff, add an egg, and if it is too soft, add Parmesan. Prepare the pasta as explained above in the Lasagne recipe, but the amount has to be slightly more than in that recipe.
Roll out the dough and cut it in squares with 2.5 inch sides. little more than I explain there , flat it and cut it in square 2,6 inch side. To do the “cappelletti” proceed in the following way:
The ingredients of " Zuppa inglese " are:
4 eggs, 1 quart milk, 1 cup sugar, ¼ cup flour, one lemon bark, and "savoiardi" ( they are special big biscuits made with eggs ).
If you don't know this kind of biscuit, you can also use a soft vanilla cake without creams cut into 3 layers. In a bowl, mix the eggs, sugar, flour and some milk to get a liquid batter. Put the rest of the milk in a pan and when it boils, add the liquid batter you prepared before.
Keep on mixing, and when it boils again, turn the flame to the low heat and let it boil for five minutes without stopping mixing.
Now take half of this "cream", put it in a bowl, and add to the other part a full spoon of cocoa powder.
Don't forget that you have to mix. Now take your "savoiardi " or the bottom of the vanilla cake you cut before,
cover the fund of a heat-resistant pan and sprinkle it with a little of "rosolio" ( it is a soft red liquor used for cakes,
I think you call it with the same name ), pour now the cacao "cream" to cover the biscuits ( or the cake ), put now another layer of biscuits or cake,
sprinkle it with "rosolio" and cover it with the yellow "cream". Crumble the top of the cake or the biscuits,
sprinkle it with rosolio, and cover your "ZUPPA INGLESE". Put it in the refrigerator for about 1-1/2 hours, and it is ready !!!!
- INGREDIENTS -"center">
7 cups flour DIRECTIONS
1.80 oz. yeast (not the same kind of yeast you use for cake)
2 pinches of salt
1 pinch of sugar (it helps the yeast)
5 tablespoons of olive oil
It has to be soft and a little sticky if you cook your pizza in a baking pan, but a little thicker and drier if you cook it in a wood oven.
Grease the baking pan bottom with oil. Spread dough in pan. Let it rest 2 hours or more so it rises. TOMATO SAUCE Put in 4-1/2 cups of crushed tomatoes, 2 tablespoons salt, 3 pinches of oregano, and 4 tablespoons of olive oil. Cut mozzarella in small cubes.
Put everything on the pizza after it rises and bake in the oven at 400 Fahrenheit until you see the mozzarella become slightly brown.
You can also put anything you want on the pizza, but I believe it's better plain.
I like it with some cherry tomatoes cut in half, mozzarella, rosemary, and nothing else.
DIRECTIONSCombine flour, salt, sugar, yeast. Add the oil and tepid water until the pasta is thick enough.
This is for about 6 persons:
4-1/2 cups of flour
Add water until you can mix the pasta (if it' s too stiff, add more water; if it's too wet and it sticks too much, add some flour).
Make a layer 1/4 inch high, cut strips 1/4 inch long, cut pieces and pass them through your hands. Regarding the sauce,
use the bolognese sauce with a little cream.