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.
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
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!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Cincinnati Chili & Spaghetti: The Ultimate Combination | Cookin' Somethin' w/ Matty Matheson
Thanks to WeTransfer’s for partnering with us on Cookin’ Somethin’ for College! For 12 delicious recipes, go download my FREE digital cookbook Cookin’ Somethin’ for College at
IT’S CHILI BUT IT’S SPAGHETTI IT’S CHILI SPAGHETTI BEST OF BOTH WORLDS IN YOUR MOUTH AT ONE TIME THERE’S A LOT OF THINGS I DON’T KNOW BUT WHAT I DO KNOW IS YOU CAN DOWNLOAD MY COOKIN’ SOMETHIN’ FOR COLLEGE COOKBOOK WITH WETRANSFER FOR FREE!!!!
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Eat with Chef Le Tigre 5 - Veggie Wildin : Shahi Paneer Manicotti
Hey!!!! yes!!!!! This is for all my vegetarian peeps. Enjoy Share and love it baby!!! Join me on Facebook, Instagram and twitter @ chefletigre.
Recipe
Shahi Paneer Sauce
- 700 ml of cream
- ¾ stick of butter
- 1/5 package of paneer
- 10 tomatoes
- 4 onions
- 1 green chilli
- 2 tbsp. of finely chopped ginger
- 2 tbsp. of finely chopped garlic
- 8 cardamom seeds
- 8 cloves
- 2 tbsp. of salt
- 2 tbsp. of paprika
- 1 tbsp. of cumin powder
- 1 tbsp. of coriander powder
- 1 tbsp. of dry fenugreek
- 4 tbsp. of honey
- ½ tbsp. of garam masala
- 100 ml tomato paste
Take a pot and add your better. Melt. Add your cardamom and cloves. Sauté. Add in your garlic and ginger. Sauté for a few minutes until dark golden brown. Add in your roughly chopped onions, tomatoes and green chilies. Let it simmer for about 40 minutes on medium to high heat stirring frequently. Add in your cumin powder, coriander powder, paprika, salt, honey, garam masala, and tomato paste. Let it simmer for 10 minutes. Take the mixture and blend. Once thoroughly blended add back into pot. Add your cream (this amount can be adjusted for your liking the more the merrier) and fenugreek. IT SHOULD BE NICE AND SEXY SMOOOOOOOOOTHHH
Manicotti filling
- 1 bag of spinach
- 475 g of ricotta
- 250 g of cream cheese
- 1 box of manicotti
- 1 green chili
- 1 medium onion
- 4 cloves of garlic
- 100 ml of peas
- 1 tbsp. of garam masala
- 1 tbsp. salt
Ok people. Blanch your spinach in boiling hot water for 2 minutes and drain. Add oil to a pan and throw in you finely chopped, garlic, onion and green chili. Sauté lightly add your peas and spinach. Sauté for a few minutes and add in your salt and graham masala. Remove, let it cool and chop roughly. In a bowl add your spinach mixture, ricotta and cream cheese. MIX TOGETHER.
Assembly
Make a thin layer of sauce in a casserole dish. Fill you manicotti with the spinach mixture and and fill dish. Add another layer of sauce on top. Shred some mozzarella cheese and throw it in the over @ 375 until for 30 to 45 minutes. Enjoy my sweets!!
Binging with Babish: Ziti and Lasagna from The Sopranos
Rarely does food play such a central character in a TV show or movie that's not specifically about food, but in The Sopranos, it might as well be one of the family. The crown jewel of which, despite Artie Bucco's hapless attempts, is the cuisine of Carmela Soprano. Strap on your gold President and build a ramp for the ducks, because it's time to emotionally repress our murderous mentality with some cheesy, saucy pasta - with a layer of basil underneath the cheese, of course.
Recipe:
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