Lasagna has a long history (see the Lasagne al pesto post) but the Lasagne alla Bolognese recipe, typical from Emilia Romagna, traces its origins no further than the start 19th century when some restaurants in Bologna (Emilia Romagna) began serving this dish to their clients. It was an instant hit! Since then this recipe has…
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Lasagne con Carciofi (Lasagna with Artichokes)
Lasagna with artichokes is appetizing dish, a vegetarian alternative to the traditional lasagna with bolognese sauce, something I like to prepare for a Sunday family lunch on a meat-free day. Actually you can enjoy it the next day for lunch too … if there is some left over, which I doubt! Lasagna is a pasta…
Lasagne al Pesto (Pesto Lasagna)
Lasagne, one of the most popular Italian dishes, has a long and interesting history. A popular tradition traces its origin to the ancient Greeks. In fact, the name “lasagna” is actually not Italian at all! It comes from the ancient Greek language, “laganon”, but over time, the term lasagne has come to refer to layers…
Pasta allo Zafferano (Pasta with Saffron)
We probably all recognize that pasta is a highly versatile ingredient for preparing quick and delicious meals and can be served at both simple and elegant dinners. This is one of the most favorite pasta recipes of my cooking classes in Lake Como. The addition of saffron, the king of spices (the most expensive spice…
Tagliatelle con il Tartufo (Tagliatelle with Truffle)
Tagliatelle with truffle is a delicious and elegant dish to prepare on a special occasion, to impress your guests and satisfy your palate. Truffle is a hypogeal (underground) fungus and is one of the priciest foods around. Italian truffles are divided into black (such as Norcia, Umbria) and white (also called Alba or Piedmontese, Piedmont)….
Cannelloni Ripieni di Carne (Cannelloni Stuffed with Meat)
Lasagne, ravioli and stew with polenta are typical Sunday luncheon dishes during the cold months. Cannelloni, certainly, also appear on this list. These succulent cylinders of pasta dough, stuffed with a mix of different meats and topped with bechamel sauce and tomato, are typical of Emilia Romagna, one of the Italian regions well-known for its…
Tortellini Ripieni con Prosciutto e Ricotta (Ham and Ricotta Tortellini)
What can be more comforting than some tortellini in brodo, freshly made! Making tortellini is quite labor-intensive and time-consuming, but it is a lot of fun … a good family activity. I usually make tortellini with my kids; actually the ones you see in the pictures are mostly made by son Michael. Thanks Michael for…
Tagliatelle fatte in Casa con Cipolle di Tropea Caramellate (Homemade Tagliatelle with Caramelized Tropea Onions)
This an appetizing first course, suitable for a dinner at the last minute. It is easy and fast to prepare and, by the way, success is guaranteed! I use red onions from Tropea for the sauce; these are a particular variety of red onion from the village Tropea, in Calabria, southern Italy. This onion has…
Tagliatelle ai Funghi Porcini (Tagliatelle with Ceps Mushrooms)
Tagliatelle with porcini (pronounced “por-CHEE-nee”) is a tasty and inviting first course with an intense nutty flavor, a special autumn treat. This year in Italy we had a very rainy summer, so at the end of August, earlier than usual, we were already able to enjoying this delicacy. It is fun to pick mushrooms in…
The Secret of Pasta
Pasta, the queen ingredient of the Italian cuisine, is appreciated all over the world and a staple of the Mediterranean diet. Do know why? It is healthy, tasty and easy to prepare. It is a mixture of durum wheat flour and water, which is dried and cut into various shapes. It can also be produced…