but you don’t know the recipe?
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I am italian and I love cooking very much. but I need to improve my english so I take advantage in this way too. thank you .
I’ll send you the recipe of :
-spaghetti alla bolognese
bucatini all’ amatriciana….
Spaghetti alla bolognese
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
lots of freshly grated parmesan cheese, to serve
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it’s rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to ‘settle’ while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.
Lasagna Bolognese Recipe
2 oz. Diced pancetta, finely chopped
1 Medium Spanish onion or yellow onion, finely chopped
1 Stalk celery, finely chopped
1 Carrot, finely chopped
4 Tbsp unsalted butter
11 oz Ground beef
4 oz Ground pork
4 oz Ground Italian sausage
1 freshly ground clove
Dash of freshly ground cinnamon
1 tsp freshly ground black pepper
2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes, packed in water)
1 cup whole milk
1/2 teaspoon sea salt
2 cups whole milk
1/4 cup unsalted butter
1/4 cup all-purpose unbleached flour
Enough lasagna noodles to make four layers in a 13×9-inch baking pan with the lasagna pieces overlapping each other a little bit.
Recommended 16 sheets of brand Italian lasagna noodles.
1 cup freshly grated Parmesan cheese
Prepare the Bolognese Meat Sauce
1 Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.
2 Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.
3 Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.
4 Add milk and season with sea salt. Then turn down the heat and simmer for 2 and 1/2 hours. Stir at least every 20 minutes.
Make the Béchamel sauce.
5 Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat.
6 Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.
7 Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.
8 Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.
Prepare the Lasagna
9 Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.
10 Spread a little olive oil around the inside of a 13×9-inch baking pan. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.
11 Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.
•1/4 cup extra-virgin olive oil
•1 large onion, peeled, coarsely chopped (2 cups)
•1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
•3 garlic cloves, peeled, finely chopped
•5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
•2 Tablespoons tomato paste
•Coarse sea salt to taste
•Freshly ground black pepper to taste
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.
Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.
Push the cooked sauce through a food mill or blend in a pressure cooker and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.
3 tablespoons extra-virgin olive oil, divided
4 ounces guanciale or unsmoked bacon, sliced, cut into 1×1/4-inch strips, divided
1 garlic clove, peeled
1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
1 cup finely chopped onion
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, chopped (about 3 cups)
12 ounces bucatini or spaghetti
3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.
Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.
BUON APPETTITO ( enjoy your meal)
I am not able to make pizza … I am sorry…
I don’t think that
CREOLE ROASTED DUCK HASH EN CROUTE is an italian recipe. sorry
I don’t know the other ones you have asked about.
the best answer?
maybe is mine !
thank you to all of you