Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Lasagne agli asparagi - Asparagus Lasagna recipe

Lasagne agli asparagi - Asparagus Lasagna recipe | Le Marche and Food | Scoop.it

A good dish of lasagna is one of the most satisfying meals I can imagine. Vegetarian lasagne; if not exactly dietetic, they are lighter than meat-based lasagne and yet totally satisfying. 

Ingredients
  • One batch of fresh egg pasta, made with 4 eggs, cut into large squares and parboiled
  • One batch of béchamel sauce, made with 1 liter/1 quart of milk
  • 2 bunches of asparagus
  • Grated Parmesan cheese
  • Butter


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Decadent Lasagna Bianco with Porcini & Sausage

Decadent Lasagna Bianco with Porcini & Sausage | Le Marche and Food | Scoop.it

During the snow storm of the century in Central Italy, I can't think of a better way to warm up than devouring a plate of rich & creamy pasta with a good bottle of red after a day of shoveling the drive. Perfect for a cold winter's night, lasagna bianco, 'white lasagna' is made with porcini mushrooms, sausages & bechamel, a local classic in northern Le Marche. A refined take on the usual red sauce classic, that will have your mouthwatering for more after the first bite.

Extra Delicious Tip: Make sure to have your pasta sheets large enough to hang over the edges creating golden crispy edges!

Lasagna Bianco -White Lasagna

serves 6
1 recipe of egg pasta or 4 sheets of fresh pasta
1 recipe of béchamel sauce
8 oz. sausage meat (250 gr)
2 cloves garlic, whole, peeled
2 big handfuls (about 2 cups) chopped mushrooms (we use porcini, chanertelle and other local wild mushrooms)
small handful of chopped parsley
3 Tablespoons of olive oil
salt & pepper to taste...

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A US Family with Roots in Le Marche and their recipes: Lasagna Bartolini

A US Family with Roots in Le Marche and their recipes: Lasagna Bartolini | Le Marche and Food | Scoop.it

The Bartolini Family in US has the roots in Corinaldo in Le Marche. Their blog is full of nice Le Marche recipes perfectly traditional. Not in this case. Their lasagne, like in Italy, have got  personal variation, the "family touch".

The Bartolini Lasagna Recipe

Ingredients

  • Tomato Sauce (click on sauce name for recipe)
  • Basic Meat Sauce or Marinara Sauce for our vegetarian friends
  • Cheese Sauce (see Notes)
  • 6 tbsp (85 g) butter
  • 12 oz (1½ pkg) (339 g) cream cheese
  • 2 – 3 tbsp (29 – 44 ml) milk
  • Pecorino Romano cheese, grated
  • Lasagna
  • Enough cooked lasagna noodles (or “No Boil”) to make 3 or 4 pasta layers (see Notes).
  • mozzarella (sliced or grated)
  • Pecorino Romano cheese, grated

Directions

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Vincisgrassi vs lasagne al forno and chef Antonio Nebbia

Vincisgrassi vs lasagne al forno and chef Antonio Nebbia | Le Marche and Food | Scoop.it

Lasagne al forno are an Italian dish made of layers of egg pasta, tomato sauce with beef meat and besciamella sauce. Historians suggest that its origin dates back to the Roman Empire, and Cicero was very fond of it.

Vincisgrassi are a younger variant of lasagne that sprang out of poverty and ingenium in the region Le Marche, Central Italy. The main difference with respect to lasagne is the use of poultry meat, including offals, rather than beef, and the addition of Marsala wine or vino cotto to the pasta dough.

The chef Antonio Nebbia from Macerata offers to future generations a unique recipe of the dish in his recipe book "Il Cuoco maceratese". This is a milestone of Italian, and more broadly Mediterranean cuisine, as well as of food habits in the 19th century.

Why were vincisgrassi not simply called pasta al forno alla Marchigiana? They owe their name to Joseph-Niklas von Windisch-Graetz . He was a general in the Austrian Army who freed Ancona from the siege by the French Army in 1799 ca, although for a very short period of time before the French Army took the city back.


http://marsmarch.blogspot.com

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