homemade Lasagna with Zucchini

Here's the recipe for the Lasagna I made earlier this evening.

As usual my lasagna was based on homemade ragù and bechamel, this time in combination with zucchini.


I never care so much about quantities and portions, if there's something left I usually find use for it in tomorrow's lunch so forgive me for being a bit vague.

click Read more below to go to the recipe!

RAGÙ 

• 1kg of minced beef
• small dices/slices of bacon (pancetta affumicata)
• 1 shallot, 1 small carrot, ½ a stalk of celery all chopped brunoise
• 2 big cloves of garlic sliced in half and squashed a bit
• 2 glasses of red wine
• 1/4 tube of concentrated tomato paste or 2 small tin cans
• 5-10dl of stock (chicken or beef) (depends on whether you want to add the tomato pulp)
• optional: 1-2 jars of tomato pulp (cubes) <<< THIS IS NOT REQUIRED IN RAGÙ

1. melt the bacon slowly in a deep warm pan but don't fry it
2. add some olive oil and let the garlic, shallot, carrot and celery sweat
3. now heat up the fire and when it's hot add the minced beef, spice it up with S&P
4. once the meat is fried and dry add 1 glass of wine
5. once the wine is evaporated add the concentrated tomato paste (be careful not to use too much, better start with a bit less and something more next time) and mix it under the meat
6. now it is time to add the stock, careful not to make a soup, it should remain a sauce, so if it's too liquid make it evaporate. 
7. OPTIONAL: add the tomato pulp (I do for the lasagna, I don't for pappardelle al ragù)
8. put a cover on the pan and have it simmer on the lowest fire on your stove for at least an hour (2 hours is better). if it gets too concentrated add some more stock, or even a sip op milk (careful with the stock it might get too salty) - SO KEEP ON TASTING!
9. the ragù is finished and can be used in today's lasagna or over spaghetti, tagliatelle, penne (almost any kind of pasta)

BECHAMEL SAUCE

• 100g of butter (the real stuff, I don't know margarine) 
• 100g of flour
• 10dl milk (1 litre)
• freshly grated nutmeg

1. heat the butter in a saucepan over low heat until melted
2. add the flour and stir until smooth. cook until it turns a light, golden sandy color (about 5 minutes)
3. meanwhile, heat the milk in a separate pan
4. add the hot milk to the butter mixture bit by bit, whisking continuously until very smooth
5. bring to a boil. cook 10 minutes, stirring constantly, then remove from heat.
6. add salt and nutmeg, that's all

ZUCCHINI

1. slice the courgette in thin slices

LASAGNA

1. oil your dish (I prefer one of 5-6cm high)
2. add a layer of either one of the sauces (just remind which one)
3. a layer of the zucchini
4. a layer of the lasagna (I prefer the fresh lasagna from the supermarket fridge or better homemade)
5. a layer of the other sauce
6. a layer of zucchini
7. a layer of lasagne
8. GOTO Step 2. and repeat until the dish is full
9. finish it off with some grated parmesan and put it in the oven (according to the instructions for the pasta)

Buon Appetito!


Adding the zucchini to the lasagna were a test (first attempt), thinking of it I will probably try to replace the bechamel with a ricotta based sauce... keep you posted!

Pizzoccheri della Valtellina

Via Twitter, Facebook and Google+ I received some requests for the recipe of Pizzoccheri. I have taken the recipe of the box of the pizzoccheri I usually buy in our local supermarket.

Ingredients (for 6p):
500g pizzoccheri
300g potatoes (in 2x2cm cubes)
150-250g butter (I think 150g is more then enough)
300g Savoy cabbage, chard leaves (the white stamps) or spinach (I prefer Savoy cabbage) sliced
500g half fat cheese from Valtellina (Casera, Bito) - these can be hard to find outside Italy, maybe Fontina, Toma or (worst case) Brie can be used as an alternative (sliced)
150g grated Parmesan cheese
2 cloves of garlic
some leaves of sage

Preparation (15-20mins):
Cook the potatoes and vegetables in boiling water, add the pizzoccheri after a couple of minutes and boil it for another 12-15mins until the pasta is nicely cooked "al dente".
When the pasta (and potatoes and veggies) are cooked drain the water and mix the slices of cheese and grated Parmesan under the pasta and veggies.
Meanwhile melt the butter on low fire with the garlic and sage (don't fry the garlic) and serve it over the pasta.

Buon Appetito!

Spaghetti Tonno & Capperi

I just posted 2 pics on twitter of me preparing Spaghetti Tonno & Capperi (spaghetti with tuna and capers) that I decided to quickly share this recipe with you!

First a warning concerning the most important ingredient: the tuna! Do not buy the cheaper canned ones but spend a few euro more and buy the much better tasting fillets in a glass container conserved in olive oil (not on water or sunflower oil), and of course buy dolphin friendly tuna.

ingredients (for 2-4 people):

• a can of tomato-cubes (400g)
• a glass of tuna
• capers (15-30)
• an onion
• a garlic clove
• spaghetti (80g p.p.)

Now slice the onion, divide the garlic clove into two and put some olive oil (I use the one that conserved the tuna) in a pan. Gently fry the onions, add the garlic (careful it doesn't burn) and then the capers. Next you add the tuna. You could now take away the garlic but I love it and leave it in. Now add the tomato-cubes and leave it simmering for a while. Add salt & pepper (careful with the salt in combination with the capers)

The water for the pasta should be boiling by now, add the spaghetti and cook it al dente.

When the pasta is ready serve it with the sauce on top.

BUON APPETITO!!!

PS: and please let me know how you liked it or how you prepare it (with black olives maybe?)