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How To make Fontina, Mushroom and Pancetta Lasagna
Filling: 30 oz Ricotta; 2 15-oz. container
1 pk Spinach; chopped, frozen, c
Package directions, drained, 1/2 c Parmesan; freshly grated (a
2 Eggs
Mushrooms: 1 T Olive oil
2 oz Pancetta; *, or bacon, chop
2 t Rosemary; fresh, minced or
Crumbled 12 oz Mushrooms; button, sliced
Assembly: 12 Lasanga noodles; about
Tomato, porcini & pancetta s 1 lb Fontina cheese; grated
3/4 c Parmesan; freshly grated (a
1 Tomato; seeded, chopped
2 t Rosemary; fresh, minced or
Crumbled * Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.
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Ada makes pappardelle with peas and pancetta! | Pasta Grannies
Ada returns for the 3rd time to Pasta Grannies to share her recipe for pappardelle, full of good tips like cook the peas and pancetta separately.
Dan Souza from America's Test Kitchen and What's Eating Dan contacted me for a signora to teach him how to make cappellacci, Ada was the obvious choice and it also meant we got to film with her again. If you haven't seen Dan's episode, there's a link/card in this video. It's fun and informative.
Meanwhile, here is the ingredients list:
150g semola rimaccinata and 150g 00 flour, 3 eggs
one onion, carrot and celery stick softened in olive oil (called soffritto) divided in half
- soffritto, 300g shelled peas, nutmeg, 200g tomatoes (tinned), pinch of sugar, a little stock
- soffritto, 100g cubed pancetta
Lasagne ai funghi S3 - P25
Le lasagne ai funghi sono una gustosa alternativa alle classiche. Rustiche e saporite fanno la felicità di tutti. Un primo piatto al forno perfetto nel periodo dell’anno che abbraccia l’autunno e l’inverno, con il loro sapore particolare e la loro cremosità conquistano sin dal primo assaggio.
Realizzare questo piatto con i funghi è davvero semplice, qui abbiamo scelto di inserire diverse varietà di questo ingrediente ma se voi ne avete una che vi piace di più delle altre, potete tranquillamente procedere secondo i vostri gusti personali.
La besciamella unita ai formaggi crea una crema irresistibile, la pasta ruvida ne trattiene il sapore e il mix è proprio speciale. Insomma la lasagna con i funghi è il primo perfetto per una domenica in famiglia, private la nostra ricetta e vedrete che successo.
► Ingredienti per preparare le lasagne ai funghi:
Lasagne fresche 200 gr
Champignon 350 gr
Pioppini 250 gr
Pleurotus 300 gr
Spicchio di aglio 1
Prezzemolo 1 ciuffo
Timo fresco 2 rametti
Latte 1 l
Burro 100 gr
Farina 100 gr
Noce moscata q.b.
Fontal 150 gr
Fontina 60gr
Brie 60 gr
Parmigiano Reggiano 40 gr
Sale q.b.
Olio EVO q.b.
Pepe bianco q.b.
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
lasagne pazze con speck e funghi
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* iscriviti al mio canale
*ricette facili, divertenti, efficaci ed invitanti, pensate per ogni palato!.. Il più bel successo in cucina è riuscire a riempire lo stomaco con l’immaginazione. noi ci proviamo!
oggi f.e.r.d.i vi propone un nuovo modo per fare le lasagne, cosi da portare aria nuova in tavola..
ingredienti per 2 persone:
-far bollire 4 lasagne
*la salsa:
- olio q.b.
- mezza cipolla bianca
-150 gr di speck affumicato
- un pizzico di sale
- 3/4 cucchiai di vino bianco per (sfumare il tutto)
- 200 gr di funghi champignon freschi
- uno spicchio d'aglio a fettine sottili
- pepe ner q.b.
- una busta di panna
*appena e tutto ben cotto buttiamo le lasagne nel sugo per 3 min e andiamo ad impiattare
***buon appetito da F.e.R.d.I***
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Today I'm going to show you how to make authentic mac and cheese with my kids. They're going to help me make it from scratch and the result will be just gorgeous! So be sure to try it at home and stop buying the store bought mac and cheese, for the love of the Pasta Gods ????
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Born and raised in Rome, of Neapolitan origins, Nadia spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
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