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Lasagna

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1 Lasagna. The first thing to know is that in Italy lasagna has more than one version, every one of them with a different filling. The most famous one is lasagna alla Bolognese, with meat sauce. But very common is also lasagna with artichoke, mushrooms or fish. In reality you can use any filling! One of the fundamental characteristics of Italian cooking is simplicity; once understood the basics of the recipe, you can get creative and use the ingredients you like! Lasagna are sheets of egg-pasta. The best and easiest ones are the ready-to-use, soft sheets, because you can use them without boiling them first, it’s important that on the packaging in some way is indicated that you can put them directly into the oven ! But if these are not available in your supermarket you need to use the dry sheets. I will explain later on how to prepare these. At this point, let’s start with the recipe of the most famous lasagna in the world; lasagna alla Bolognese. Bologna is one of those Italian c...
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"FARE LA SCARPETTA"

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Fare la scarpetta is a phrase in the Italian language that’s close to the heart of everyone who has enjoyed a delicious plate of pasta with sauce. Meaning “make the little shoe,” it refers to the small piece of bread used to mop up the last of the sauce on your plate. This end to a meal ritual is vastly popular all over Italy; however, where it originates is still open to debate. There’s one theory that the practice began in Venice, though bread wasn’t usually served with pasta in northern Italy, whereas it was in the south of the country, therefore it is implausible to assume it originated there. In his book about medieval eating habits, Fabrizio Vanni proposes that the act took place following the introduction of tomatoes to the Italian diet back in the late 16th century. Before this time sauces tended to be thicker and more robust; with the introduction of the tomato, sauces became lighter and therefore required mopping up. Another suggestion regarding the origin of la s...
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Tagliatelle with spring onion, fresh and dried tomatoes

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For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
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