Among the most famous Italian classics, Lasagna (or plural, lasagne) originated in Emilia Romagna, in the city of Bologna, the PARADISE of fresh pasta. Emilia Romagna is home to many of Italy’s most renowned specialties: Prosciutto di Parma, Mortadella, Parmigiano Reggiano, Cotechino and Aceto Balsamico di Modena, just to name a few. Now, about secrets. There is this school of thought (whose thoughts, btw, I share) that insists … Continue reading Is there a secret to a great lasagna?
Thick or thin, sweet or salty, soft or crunchy, crêpes are one of the best things French ever created. Following this recipe, you will get about 15 of these French style pancakes. Three crêpes each for 2 people fit a 9x7in roasting pan or pyrex. And you may use the others as dessert (Nutella or Dulce de Leche are the best fillings!). You can even prepare … Continue reading Crêpes Ham & Cheese
This was the big thing for me. Being able to make fresh pasta, especially stuffed pasta was the big deal. I kept my pasta machine stored for a while, and then one day I decided to try. It’s surprisingly easy! If you have the machine and its adorable add-ons, any long shape such as tagliatelle, tagliolini, pappardelle, and lasagne is just a piece of cake. Otherwise, … Continue reading COOKING BASES: How to make fresh pasta from scratch :)
Mezzalune is a kind of fresh stuffed pasta very easy to make. The dough is your basic pasta dough with a creamy filling. If you’re a mushroom lover, you GOTTA try this. The filling is made from sautéed cremini, portabella mushrooms and Parmigiano Reggiano. The sauce is a sausage & saffron creamy delight. You need a pasta machine, or lean muscles to roll it down … Continue reading Mezzalune Cloud 9