Bolognese Pasta

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Spaghetti Bolognese 

       Pasta dish

"Spaghetti bolognese" (sometimes called spaghetti alla bolognese, or colloquially "spag bol" or just "spaghetti") is a pasta dish that is commonly served outside Italy. It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats. In this sense it is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of Ragu. Often accused of 'inauthenticity' when encountered by Italians abroad, it may be served with a larger proportion of sauce to spaghetti than is common in some Italian spaghetti dishes, and the sauce may be laid on top of the spaghetti (rather than being mixed in, in the Italian manner) or even served separately from it (leaving diners to mix it in themselves). It is often served with grated parmesan on top, but local cheeses, such as grated cheddar are also often used. The sauce is commonly referred to as "Bolognese sauce" or just "spaghetti sauce", but is actually closer to a Southern or Central Italian style of pasta dish, as true Bolognese sauce is generally served in Italy with tagliatelle ribbons, and not with spaghetti.

" Buon appetito."

Ingredients Serving for 4 person

• 2 tbsp olive oil
• 400g/14oz beef mince
• 1 onion, diced
• 2 garlic cloves, chopped
• 100g/3½oz carrot, grated
• 2 x 400g tin chopped tomatoes
• 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
• 400g/14oz dried spaghetti
• salt and pepper

Directions

• Prep
  30 m
• Cook
  60 m
• Ready In
  90 m

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown color). Once browned, transfer the mince to a bowl and set aside.
2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.

Lasagna Recipe

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LASAGNE

                            Pasta dish

Lasagne (/ləˈzænjə, -ˈzɑːn-, -ˈsɑːn-/; Italian: [laˈzaɲɲe]; singular lasagna) are wide, flat pasta, and possibly one of the oldest types of pasta.^[1] "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese.

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lentenfast.

" Buon appetito."

Ingredients For 12 Serving

• • 9 lasagna noodles*
  • 1-1/4 pounds  Italian sausage
  • 3/4 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Directions

• Prep
  1 H
• Cook
  50 m
• Ready In
  2 H

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

Footnotes

• Use Hand made pasta noodles for best results. 
• Substitute Mild Sausage  for the Italian Sausage  if desired.

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Tiramisu Recipe

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Tiramisu Italian 

                                          Dessert

Tiramisu (from the Italian language, spelled tiramisù [tiramiˈsu], meaning "pick me up", "cheer me up" or "lift me up") is a popular coffee-flavored Italian dessert.Most accounts of the origin of tiramisu date its invention to the 1960 s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie".Some debate remains, however. Accounts by Carminantonio Iannaccone (as first reported by David Rosengarten in The Rosengarten Report and followed by The Baltimore Sun and The Washington Post) claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969.Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s. The Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.

There is also evidence of a "Tiremesù" semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia, since 1938. This may be the name's origin, while the recipe for Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese.

It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci del Veneto.Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee.

On July 29, 2017, Tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region

Source : Wikipedia 
" Buon appetito."

Ingredients For 6 to 8 Serving

• 6 large egg yolks, room temperature
• 1/2 cup sugar
• 500g  mascarpone cheese
• 4 large egg whites
• 50 mil Kahlúa or dark rum or Black Coffee optional
• 12 to 14 (4-inch) ladyfingers
• 1 . 1/2 cups brewed espresso (or 3/4 cup American coffee and 3/4 cup espresso), room temperature
• Unsweetened cocoa powder, for garnish

Directions

• Prep
  20 m
• Cook
  10 m
• Ready In
  30 m

1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

Footnotes

• Use Italian Coffee espresso  for best results. 
• Substitute Black Coffee  for the Liquor   if desired.

AGLIO e OLIO Pasta recipe

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Spaghetti  Aglio e Olio

                            Pasta dish

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

Many New York Italian-Americans refer to the dish as "alla-ul" due to the influence of Southern Italian pronunciation in the area.

" Buon appetito."

Ingredients For 4 Serving

• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.