Some excellent Spanish croquettes tasted in Tenerife.
One of my favorite dishes in Spain are croquettes with ham.
In this case these, which were really excellent, I tasted them in a tasca (a tavern) in the center of Santa Cruz de Tenerife.
Have you ever tasted croquetas? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Here is where the inn was located:
Homemade Baked Pesto Lasagna, the recipe.
Every now and then, my very good mother makes me lasagna al forno and lately she likes to make it with pesto alla genovese instead of ragù. So I decided to write you the recipe.
– Lasagna sheets (we buy them fresh);
– Genoese basil pesto;
– Butter, flour and milk (for the béchamel);
– Salt;
– Grated cheese.
– Salt;
– Olive oil.
The first step is to boil the sheets of pasta lightly in salted water. While the sheets are cooking lightly, we prepare the béchamel.
The béchamel is very simple to prepare: take the butter and put it in a saucepan on the stove; while it melts, slowly add the flour; when the butter and flour have mixed together, add the milk. I recommend stirring continuously to avoid creating lumps.
When the béchamel is thick we are ready to “assemble” the dish.
In a tempered glass (or terracotta) pan, we begin with the layers: The first, which will then be the outermost, must be puff pastry; then we continue with one of bechamel, one of pesto (but you only need a little per layer), a little olive oil and the grated cheese. We continue to proceed with as many layers as you prefer!
When the pan is abundantly full (and rich) we put it in the oven at 200 °C for about twenty minutes. It doesn't take much because the sheets were already pre-cooked.
Remember, once removed from the oven, to leave them to cool for 5 minutes to allow the various layers to blend together better.
Here is the finished dish:
Spanish croquettes with béchamel and ham, the recipe.
Some time ago I tried to make a Spanish dish at home, the famous croquetas, which I like a lot.
The result was not aesthetically excellent, I admit, but it was decent in taste.
– a piece of raw ham, cut into cubes (you should use Spanish jamon but you have to make a virtue of necessity and make do);
– 80 grams of flour;
– 80 grams of butter;
– half a litre of whole milk;
– salt;
– eggs;
– breadcrumbs.
Put the flour and butter in a non-stick pan and mix over low heat, stirring continuously with a whisk.
When the butter has melted and mixed with the flour, add the milk and continue stirring.
Don't be afraid if the mixture seems too liquid because in a few minutes the magic will happen and the mixture will begin to thicken.
Now add the diced ham and a pinch of salt and, once the mixture is well distributed, remove it from the heat and let it cool on a plate or in a container.
Now begins the part that I found most difficult: forming the balls (or knell) and breading them in the egg and breadcrumbs... I read several methods and the one I followed did not lead to excellent aesthetic results; but I'll explain how I did it and how perhaps it should have been done.
Once the mixture reached room temperature I put it in the fridge for a couple of hours to make it as solid as possible and then I created some balls (to tell the truth I used two spoons to create like dumplings) that I coated in beaten egg and breadcrumbs that I fried in plenty of seed oil.
Maybe I should have left the mixture longer, more than a couple of hours in the fridge. The balls remained not quite one with the breading and a lot of the content ended up dispersed in the pan where I fried them. I read that some people make the balls and freeze them and then coat them in breadcrumbs while frozen. Next time I'll try.
The result however, as I told you, was not the best aesthetically but the taste was right. Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Lasagne alla bolognese del ristorante Ca’ Pelletti a Bologna.
Un paio di mesi fa con il mio amico Simone siamo stati a Bologna per un weekend durante il quale abbiamo assaporato tutte le delizie che la città emiliana può offrire.
Una di queste delizie è, come avrete capito dal titolo, la lasagna alla bolognese.
Queste lasagne erano quelle fatte dalla locanda Ca’ Pelletti in centro a Bologna ed erano veramente buonissime.
The recipe delle lasagne ve la aveva scritta mio papà diverso tempo fa. Se hai domande oppure se vuoi farmi sapere la tua opinione su questo articolo lascia un commento cliccando here.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Un bel piatto di cannelloni cotti al forno.
Non è proprio un piatto tipico di casa mia ma comunque ogni tanto, per variare il pranzo della domenica, mia mamma prepara una bella teglia abbondante di cannelloni.
A dire proprio tutta la verità i cannelloni crudi li compriamo in un pastificio vicino a casa. Il ragù di carne e la besciamella li facciamo noi però!
Una spruzzata di formaggio grattugiato e in forno fino a cottura ultimata.
Enjoy your meal!
Ti piacciono i cannelloni? Come li prepari a casa tua? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
I cannelloni sono un formato di pasta di forma cilindrica. Il prodotto viene farcito con un ripieno salato che nella ricetta classica comprende un impasto di ricotta e spinaci oppure di carni macinate. È poi coperto con un sugo di pomodoro e salsa besciamella, e infine cotto al forno. In Romagna, Marche e Umbria i cannelloni sono un formato di pasta fresca all’uovo.
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Lasagne al forno.
Mi sono accorto che ho già molte foto di questo piatto ma è sempre un piacere poterlo fotografare, specialmente se è fatto a casa dalla mia mamma.
Molte sfoglie, ragù di carne molto saporito e un po’ di besciamella.
Tutto qui!
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Per la ricetta, come per diversi piatti che viene preparato a casa mia, vi lascio al article di mio papà Loris.
I cannelloni di verdura fatti in casa.
Un piatto che non facciamo così spesso a casa, di solito preferiamo le lasagne, ma il buon Chef Loris ha trovato delle belle erbe nostrane (il prebuggiun o preboggion in italiano) e ha deciso di fare i cannelloni.
Spero che mio papà abbia voglia di descrivermene la preparazione perché è interessante.
Pasta fresca, ripieno di erbe, besciamella e un poco di ragù di carne (o forse solo salsa di pomodoro?).
Ti piacciono i canneloni fatti così? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Vi lascio la foto del piatto pronto a tavola:
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
I cannelloni sono un formato di pasta di forma cilindrica. Il prodotto viene consumato con un ripieno salato che nella ricetta classica comprende un impasto di ricotta e spinaci oppure di carni macinate. È poi coperto con un sugo di pomodoro o con salsa besciamella e infine cotto al forno.
Nelle Marche i cannelloni sono un formato di pasta fresca all’uovo. Il ripieno tipico è costituito da un impasto di carne macinata e la cottura è sempre al forno.
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Lasagna fumante: una porzione di uno dei piatti italiani più buoni.
La lasagna è sicuramente uno dei piatti italiani più buoni conosciuti nel mondo.
Bisogna dire che la ricetta originale è proprio semplice ma se ne vedono e assaggiano con tutte le variazioni possibili e immaginabili.
La ricetta vera delle lasagne alla bolognese è here, scritta dallo Chef Loris.
Questa, nella foto, è quella preparata qualche giorno fa da mia mamma:
Photo taken with Canon 600D and lens Tamron 16-300.
Tasty baked lasagna prepared at home.
The recipe is already on the site thanks to my dad who used to write me recipes for a while, here, but I was missing a couple of proper photos of this splendid and excellent food. Lasagna in the pan, fresh out of the oven, plated and macro.
Enjoy your meal!
Do you like lasagna?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Baked lasagne is made from a sheet of egg pasta cut into roughly rectangular sheets called lasagne, which, once boiled and drained, are arranged in a sequence of layers, separated by a filling that varies according to different local traditions.
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Dear friends,
I thought of a typical Italian dish, lasagna, which is not that difficult to prepare and is also a wonderful complete meal. I wanted to purposely propose a simple preparation and at the same time give you some information on how to prepare the béchamel sauce and the ragù alla bolognese, which is quite different from the Ligurian ragù of our house. For the latter I will give you on another occasion the recipe of what my grandmother used to make…
Baked Lasagna Bolognese Style (Serves 6)
Fresh lasagna pasta: 600 grams
Or 300 grams of dried lasagna pasta (do not pre-cook)
– 400 grams of high quality minced meat, 50% beef and 50% pork
– 250 grams of peeled tomatoes
– 30 grams of flour
– 150 grams of grated parmesan
– 100 grams of olive oil
– A glass of dry red wine
– A small carrot
– An onion
– A celery stalk
– Salt and pepper
80 grams of butter, 50 grams of flour, half a litre of milk, a pinch of nutmeg and a little salt
If you use fresh pasta:
Cook the pasta in plenty of salted water, remove it when still al dente and immediately place it in a bowl with cold water and ice so that it does not continue to cook.
If you use the special dry pasta for lasagna
You can use this type of pasta but, in this case, prepare the béchamel sauce a little more liquid.
Spread the minced meat in a low ovenproof dish, sprinkle it with flour and place it in a hot oven at 200 degrees for 20 minutes. Once cooked, drain the liquid and fat that have come out during cooking.
In a saucepan, fry the onion, carrot and celery in oil and, when they have browned, add the meat. Stir well and, once it has heated up, add the red wine, let it evaporate and then add the lightly chopped peeled tomatoes and their liquid. Add salt and pepper and cook for a good half hour, adding water if necessary.
Heat the milk and butter in a saucepan. When the butter begins to melt, add the flour and start stirring, adding more milk if you notice that it is drying out too much. It takes 10 minutes at most to make the béchamel.
In a baking dish, preferably ceramic or glass, put a little oil on the bottom and cover it with a layer of pasta, making sure to leave this lower layer of pasta hanging over the pan. Add a layer of sauce, a few spoonfuls of béchamel and a little parmesan, continuing like this for at least two more layers of pasta (these should fit into the pan without overflowing). Then cover the top layer with the pasta that you had allowed to hang over so as to close the lasagna inside and put the remaining sauce on top, a little béchamel, a little oil and plenty of parmesan.
Bake in the oven at 200° for 30/40 minutes.
