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Vincisgrassi (commonly known as lasagna)


Merry Christmas to all!

ready because this recipe is long, you take a nice afternoon ... But it's worth it!

Ingredients:

-for pasta

4 eggs 400 gr of white flour "0"


-meal for the sauce
400-500 g veal stew a chicken leg

1 sausage
50 grams of minced onion


oil 1 chili pepper


salt 1 stalk celery
2 750ml bottles of tomato sauce
2 750ml bottles of tomato sauce

grated parmesan béchamel


Preparation:
First, put the sauce on the stove. In a very large pot add the oil (must cover the whole bottom right) and add 3 slices of onion, red pepper (seeds removed about half of it contains) and the stalk of celery. Fry for 2 minutes and then add the stew, the chicken leg and the whole sausage. Salt and pepper Brown
for good 10 minutes over high heat, then pour in the 4 bottles with the sauce. Reduce heat and let
sbollicchiare tatno stirring occasionally to prevent the sauce from sticking (if you see the withdrawing too add 1 cup of the water.

The sauce should cook 2 hours and a half.

Meanwhile prepared the dough: Pour the flour into a large bowl and rompeteci above the 4 eggs. Add a pinch of salt and start to knead. Help yourselves to the top with a fork, otherwise the dough will not stick to hands. You have to knead until it becomes a nice smooth yellow ball. If the dough is too dry add a little water.
When the dough is nice and smooth ... in theory you have to pull it with a rolling pin is made of wood but if you do not want to use the machine made on purpose (with a rolling pin, however, is good: p). if you use a rolling pin on the table shed a bit 'of semolina to prevent the dough from sticking to the table. Pull a sheet of 1 cm and then begin to divide and pull apart the individual pieces (pull all together is an unlikely). Otherwise use the machine.

When you got the lasagna 1 mm thick (almost one must see through), put to boil aA pot of salted water and cook for 2-3 lasagna once for maximum 2 minutes each. Do you have a ready lasagna
a towel (do not place the lasagna to each other).

Take a saucepan and cook the ground beef with a little 'oil.

When oil sauce is ready take a roasting pan (30-40 cm long side) or round (diameter 28 cm) and put a sheet of baking paper. Pour on the sheet of baking paper a little 'sauce (tomato only, no meat) and ill do the first layer of lasagne. After scap have paid the pasta with meat sauce, spargeteci a bit 'and a bit of chop' with Parmesan cheese. Then make another state of pasta and pour sauce, minced meat and Parmesan cheese ... so on until all the dough. On the last layer of pasta, pour the remaining sauce (no meat and gravy only buchierellate everything with a fork.

Let stand overnight.

The next morning, prepare the sauce: melt a slice of 1 / 2 inches butter in a saucepan with a teaspoon of flour, stirring constantly. When the butter has melted and formed a yellowish creamy sauce, add a little 'milk (a little at a time, stirring constantly.) Just get off the kelp poured out milk and stir finchè la consistenza non diventa molto liquida. A questo punto versate la besciamella sulle lasagne e infornate per 2 ore circa a 200°.

Buon appetito!!

VARIANTI:
-per sveltire 1: comprate le lasagne già fatte, tipo Barilla, (in questo caso dovrete solo cuocerle nell'acqua e fare gli strati).
-per sveltire 2: comprate la besciamella già pronta
-per sveltire 3: potete preparare la pasta in anticipo. In questo caso surgelatela senza cuocerla. Disponetela in strati singoli su dei fogli di pellicola trasparente e mettetela in freezer. Al momento di cuocerla tiratela fuori e buttatela nell'acqua bollente (senza pellicola) ancora surgelata. DOvrà cuocere 3-4 minuti anzichè 2.

-more sauce, if you like you can also put the sauce in between each layer and the other ... in this case I recommend you buy a good amount (2-3 packs).

Enjoy

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Tronchetto happiness



Hello everyone!

Christmas is coming, cold presses dmi ... nothing better than a good stub dark chocolate! : P

Ingredients: eggs


-5 -75 grams of sugar + 2 tablespoons flour

-75 g -1 teaspoon of vanilla extract -2 tablespoons brandy

-400 grams of chestnut cream
- 1 tablespoon cocoa butter

-100 g -300 g of chocolate to cover (the supermarket chocolate "emilia" into large squares to the grocery store ... otherwise there is the original sugar-

Preparation

shelled 4 eggs and separate the yolks (red) from the whites (whites). Put them into 2 different bowls.
Take the egg yolks and beat with 75 grams of sugar until they are frothy. Now add the flour (sifted), vanilla and a pinch of salt.
Take the egg whites and "mount them in the snow" (take the biscuit and blend at high speed until they resemble whipped cream).

Now mix up the egg whites to the rest of the dough: Pour a few egg whites and mix at a time nell'imapsto bottom up so as not remove the egg and incorporate air.
fate When you turn on the oven to 200 degrees and take the black plate that is in the oven. Stendeteci on a piece of parchment paper and pour the mixture. Spread it out evenly and bake well for 10-12 minutes maximum.

Prepare a cloth dampened on the table when the dough "cookie" is ready, remove from oven and rovesciatela on the cloth. Pull out the baking paper and roll the dough with a towel tight. Put everything in the refrigerator for 1 hour.

Meanwhile prepare the stuffing.
Take the remaining egg and place in a bowl with 2 tablespoons of sugar. Whip the egg with sugar fermentation, after which pour 2 tablespoons of swords. Stir in the cream of chestnuts and chocolate and mescoalte well.

time passed, remove the cookie dough from refrigerator, roll out and spread on the cream. Rewind it all and put in fridge for 3 hours or in freezer for 1 hour (fastest option).
Meanwhile, the dough is prepared in frizeer the topping: melt the butter and chocolate in a double boiler (take a pot with water and place it on fire. You take a smaller pot and put the butter and chocolate. Place the saucepan over little in the pot with water so that it floats and stir with a spoon until they are completely dissolved nis).

time passed, remove the roll from the freezer and cut the two ends making a diagonal cut. Spread one of the two ends of the cut pieces with the melted chocolate and attach it to the main body (effect broken branches).
hours spread melted chocolate over the log and then do the lines with a fork to simulate bark.

Put in refrigerator for 2 hours. Before you eat you can sprinkle with powdered sugar.

Slurp!

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The perfect tart chestnut jam cake

Hello everyone, today

any tips for a perfect pie ... and a few variations on this theme.


classical

Recipe Ingredients: 200g flour-

-100g cold butter -1 egg


-1 -1 pinch of sugar salt to taste
-jam (apricot, berry, strawberry, etc.).

Pour into a large bowl combine the flour, salt, sugar and butter cut into cubes. With the fingertips mix butter and flour, so the emergence of many small pieces (it must seem like a grain of sand a bit 'big, or grated cheese). This takes 5-10 minutes at most. Do not use your whole hand, but only the tip of your fingers, otherwise the butter gets too hot.

Now break the egg into a small bowl and beat with 2 teaspoons of water. Pour in the dough and start to mix with a knife or a fork (or you'll stick all between your fingers and then I challenge you to remove it). When the egg is a bit 'mixed with the flour and butter using your hands to finish mixing (must be a nice smooth ball).

Then wrap the dough in cling film (type DOMOPACK) or in aluminum foil and refrigerate for half an hour.
After that, turn the oven to 200 degrees, take a tortira of about 24 cm in diameter and a sheet of baking paper large enough to cover the entire inside of the cake.
Remove the dough from refrigerator and divide into 2 parts (3 / 4 and 1 / 4 or 2 / 3 and 1 / 3). Take the largest portion and roll it out on the sheet of waxed paper (best with a rolling pin, otherwise use i palmi delle mani. Deve avere un diametro maggiore di quello della tortiera: così quando lo mettete dentro la tortiera si rialzano i bordi (va messo nella tortiera con la carta da forno).

Una volta che avete steso la pasta e l'avete messa nella tortiera, prendete una forchetta e bucherellate la pasta (questo è fondamentale: serve per evitare che si rialzi durante la cottura). A questo punto stendeteci sopra uno strato di marmellata dello spessore desiderato e completate con le strisce di pasta ricavate dall'impasto avanzato. Siccome le trisce lunghe tendono a rompersi, potete farne tante più corte e poi attaccarle le une alle altre direttamente sulla torta.

A questo punto infornate e fate cuocere per 30-40 min circa.
When the cake is ready, togietela from oven and allow it to cool before removing the cake (and also before eating!), Otherwise it breaks all!


recipe with cream

Ingredients:
-for egg pasta vd above
-2 (the Reds)

-60 -3 cups sugar teaspoons flour
-250 ml milk, dried beans



fruit to taste (strawberries, bananas, kiwi, peaches in syrup ...) To make the dough

proceed as above. The difference is that spread throughout the dough into the pan so that the edges are a bit 'higher. Turn
the oven to 200 degrees.
To cook the pasta after it has spread into the pan with a fork bucherellatela (fondamentale!) and stendeteci on another sheet of parchment paper, so it's all covered. Pour over the second sheet dried beans and bake for 15 minutes at least.
After this time remove the cake from the oven, remove the sheet of baking paper and beans and bake again for 10 minutes (the cake should be a little 'golden but not too much, because when you remove it from the oven continues to cook). Then pull out the cake from the oven and let cool in its pan.

Prepare the filling: Put the milk in a saucepan large enough and bring to a boil (not must boil too but as soon as bubbles (usually form the thin layer of cream) off.
Meanwhile, place the 2 yolks and sugar in a bowl and whisk (or fork shortbread). Then add 3 tablespoons of flour (more if you make them pour into the bowl through a strainer).
Now pour half the hot milk into the bowl and stir a bit '. After that pour the entire mixture into the saucepan with the other half of the milk and put on medium-low heat. Start stirring with a spoon (preferably wooden) until the cream thickens and sbollicchia. Contiinuate to mix, you do not have to stop, otherwise you are the lumps!. Since bubbles calculated About 1 minute and then turn off the heat.

Then pour the cream on a plate large enough and put on a sheet of parchment paper (maybe the one you used for the beans) and let cool. The sheet of parchment paper is used to avoid formation of a film on the surface.

When the dough is that the cream is cold, pour the cream over the pastry to form and then garnish with the fruit into pieces (depending on your taste: canned peaches and strawberries are great).

version with cornmeal

Ingredients:

-100g of maize meal (the one with which you made the polenta ...)
-150g-100g plain flour
butter -1 egg


-60g of sugar 60g of sugar-cane (you can also use all cane sugar)
-1 pinch of baking powder
-raspberry jam or blueberry

As this mixture unlike of the previous is + "Paciugo", I suggest you use the mixer: Pour the ingredients in the order above (except of course the jam). After each ingredient
give a puree.

When you have mixed all the ingredients, roll out the dough from the mixer, wrap it in plastic film and refrigerate for at least half an hour otherwise you can not pull the dough.

After this time you turn the oven to 200 degrees and proceed as for the normal crust (roll out the dough, bucherellatela, put the jam, complete with foil and then bake). I recommend you use a rolling pin and sprinkle the dough with flour sticks to everything else and never be able to pull it ...

Bake for 25-30 min and baked. Let cool and enjoy the tortira

The difference is that the normal tart with cornmeal and baking powder is softer, while sugar cane makes both granulosa
Slurp! : P