MAMA'S ITALIAN LASAGNA with Italian sausage, homemade sauce, & 3 cheeses | ultimate comfort food |
My mom's famous lasagna recipe is no longer a secret! Homemade tomato sauce, Italian sausage, & 3 cheeses, are perfectly proportioned to make this longtime family favorite the ultimate comfort food. And it makes enough for 10, so you can serve your crowd with ease.
Ingredients:
1 lb Italian sausage
1/2 extra large onion, chopped
1 tsp minced garlic
18 oz tomato paste
4 1/2 cups water
1/2 tsp dried basil
Salt & pepper to taste
1 pkg lasagna noodles (15 noodles)
1 lb ricotta cheese
2 eggs
1/2 Tbsp dried parsley
1 lb mozzarella cheese, shredded
1/2 cup parmesean cheese
optional : 4-10 oz spinach, zucchini
olive oil to grease pan
#HappilyHomecooking #lasagna #lasagnarecipes #italianfood #comfortfood
Music:Highway One by Steve Adams
Italian Grandma Makes Beef Braciole
BRACIOLE
2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced & crushed
Fresh Parsley, chopped
Grated Pecorino Romano Cheese
Red Hot Pepper Flakes
Prosciutto or Ham as substitute
Boiled Eggs, chopped
Provolone Cheese Slices
Olive Oil
Salt & Pepper to taste
SAUCE
1 qt Tomato Sauce
1 qt Peeled Tomatoes
1 small Onion (sliced)
3 Garlic Cloves (crushed)
1 tsp Oregano
1 tsp Basil
Olive Oil
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Italian Cannelloni-cooking lesson n°2
George Millar, Irish chef, in Perugia-Italy- with Luciana Saccarelli making ITALIAN CANNELLONI. It is easy, isn't it? Have fun!!!
S02 E05 Sausage And Spinach Lasagna
We show you how to make a great and easy Sausage and Spinach Lasagna using pasta sheets you can find in the frozen food section of the grocery store.
Featuring the music of IKILLYA with their track Jet Fuel Genetic from their album Recon.
Featured wine is the 2007 Cantina Zaccagnini Montepulciano d'Abruzza.
Recipe will be available at AnodizedChef.com starting this spring.
Originally released October 15, 2011.
Chicken Cacciatore Recipe
Today I would like to share with you my Chicken Cacciatore Recipe.
Written recipe:
How I prepare Oregano:
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Veal Parmigiana/Parmesan: Vitello Parmigiana (e24)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everybody's grandma) shares her personal favourite, veal parmigiana. This is such a versatile dish! Seeking something more special? Serve up the veal parmigiana on a bed of pasta. Wanting a bite on the go, tuck the cutlet into a panino (bun), and presto, you have yourself a delicious portable meal. Favouring a vegetarian option? Simply switch out the veal for eggplant. Or if you are preferring white meat, use chicken or turkey breasts. The same recipe allows you to go in several different but delicious directions.
In this video, Nonna uses veal cutlets. She first dusts them in flour, then dips them in an eggwash and into a mixture of Italian seasoned bread crumbs with a handful of grated parmesan cheese. Once the cutlets are breaded, she pan-fries them in hot canola oil. Nonna tests the heat and gives extra flavour to the oil, but adding several cloves of garlic. This tip is very useful to guide you on the oil's readiness. Since the veal is very thin, just a few minutes on each side and the frying is complete.
Top the cutlets with a lovely homemade Italian tomato sauce (sugo) and sprinkle with parmesan cheese. Bake for about 15 minutes at 350F. Then remove, add grated mozzarella and fresh basil and return to the oven until melted (about 10 minutes).
Buon appetito!
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