Pasta Grannies discover two lasagne recipes from Macerata in central Italy
The charming, opera loving, university town of Macerata in central Italy has two celebratory lasagna dishes for two very different occasions in this episode: vincigrassi and princigras.
Big thanks to sisters Letizia and Iginia Carducci from Osteria dei Fiori; the Piediripa Proloco; and the commune of Macerata for letting us climb the main tower. This is the recipe for princisgras given by Letizia:
Ingredients for 6 people:
200g diced prosciutto, 1 litre whole milk, 100g butter, 50g plain flour, 200g cream, salt, pepper, nutmeg, olive oil as needed, 100g black truffle, 500g fresh pasta, grated Parmigiano cheese as needed
Method
Fry the diced ham with very little olive oil; melt 50 g of butter over a moderate heat, stir in 50g of flour, cook for a minute and then add 1 litre of milk, salt, pepper, grated nutmeg to make the béchamel sauce,
Arrange in a baking dish the sheets of fresh egg pasta, previously scalded in boiling salted water, drained and dried on a cloth, in layers with the prepared sauce, adding truffles and Parmesan cheese to make 5-8 layers (depending on the dish) then bake at 180 °C until it is bubbling and browned.
Sneak Peek: Straw and Hay Pasta (Paglia e Fieno)!
Sneak Peek: Straw and Hay Pasta (Paglia e Fieno)! #TheNextGeneration #MarisaCCooks #Foodie #Homemade #ItalianCuisine #ItalianCooking #GoodEats #Yum #Food #Comida #StayTuned #Chef #Cooking #Italian #CookbookInTheMaking #AuthenticItalianCooking #ChefMarisaC #MarisaCCooks #GoodItalianCooking #Homemade #Cook #DIY #NJ #NewJersey #Pasta #StrawAndHayPasta #ItalianPasta #PagliaEFieno
STRAW AND HAY PASTA RECIPE - Italian Chef Deborah Dal Fovo Straw and Hay Pasta
Italian Chef Deborah Dal Fovo is featured chef on the award winning DVD cooking show Cooking for the Clueless. In this segment Deborah teaches host Zuzy how to make Straw and Hay Pasta the Italian way. (Courtesy of Cooking for the Clueless)
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Pasta Grannies share 95 year old Rina's tajarin with porcini sauce
Rina's recipe for tajarin (or tagliolini) is simple, easy to make, but delicious. If you don't have porcini, use a mixture of ordinary mushrooms and dried porcini. This is a classic pasta dish from the Asti region of Piemonte where Rina's family have milled flour for over 50 years. check out mulinomarino.it - you can buy their flour in Eataly. (I'm not being paid to plug them, I just like their flour!????)
If you are using a machine like Rina, you need to make a dough which is a little bit drier than when using a rolling pin. For 4/5 servings, use 3 eggs for 325g flour and see how the dough turns out - you may need to adjust with more flour or a wet your hands for more water. It will depend on your flour.
For the sauce:
400g fresh or frozen porcini mushrooms. Or button mushrooms, plus 3 slices of dried porcini, soaked in a little water for 15 minutes. Strain the water through a fine sieve (to get rid of any grit) and add to the sauce along with porcini which you have chopped.
1 whole garlic clove - remove it before plating up.
200ml smooth tomato passata
100ml water
salt
grated Parmigiano to serve
Four Easy Artichoke Recipes from Venice! | Pasta Grannies
Simple is best with artichokes! And we went to Sant'Erasmo Island near Venice to meet Mirella who's an expert on cooking them. Here she shares her cooking tips and four favourite recipes.
Her family run a market garden supplying Venetian families with vegetable boxes. Take a look:
By the way, Mirella's artichokes are young enough not to have chokes;. use a sturdy teaspoon to scrape out the hairy centre if there is one. Rinse afterwards.
See you every Thursday for a scrummy helping of Pasta Grannies!
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