cucina tradizionale

La ricetta tradizionale emiliana delle lasagne alla bolognese classiche con tutti i passaggi: dalla preparazione del vero ragù alla gratinatura in forno.

Lasagne Alla Bolognese Classiche

700 grammo pasta all'uovo verde

400 grammo manzo polpa

grammo maiale polpa

300 grammo pomodoro passata

grammo salsiccia di maiale

pancetta affumicata o bacon

grammo farina

numero cipolla

numero carota

numero sedano coste (gambo)

decilitro latte vaccino intero uht

bicchieri vino bianco

quanto basta brodo di carne e verdura

quanto basta noce moscata

parmigiano

quanto basta olio di oliva

quanto basta burro

quanto basta sale

quanto basta pepe

Lasagne alla bolognese classiche

La ricetta facile e sfiziosa per cucinare delle perfette lasagne con spinaci e ricotta: un primo di magro (100% vegetariano) perfetto per i giorni di festa.

Lasagne con spinaci e ricotta

1000 grammo spinaci

500 grammo ricotta

400 grammo lasagne

numero uova

bicchieri latte intero

bicchieri panna liquida

quanto basta emmentaler

quanto basta olio di oliva extravergine

Learn how to make stuffed baked artichoke halves in a few simple steps

Stuffed Baked Artichoke Halves

sandwich bread

artichokes

Grana Padano and Pecorino, grated

herbs (thyme, parsley, marjoram)

dry white wine

vegetable broth

olive oil

salt

black peppercorns

<pre>Preheat the oven to 350 °F.</pre>

<pre>Clean and trim artichokes, removing the tough outer leaves. Leave a little stalk. Cut in half and remove the fuzzy choke. Blanch in a pan with equal parts water and wine, a drizzle of oil and a pinch of salt. To blanch artichokes cook for 4 minutes from when the water and wine start to boil. Remove with a slotted spoon and set aside.&nbsp;</pre>

<pre>Remove the crust from the bread. Pulse in a mixer with 4 Tbsp. grated cheese, salt, ground pepper and plenty of minced herbs.&nbsp;</pre>

<pre>Grease a baking sheet&nbsp;with oil. Fill artichokes halves with stuffing and place on the tray cut side facing up. Drizzle with oil and bake for 10 minutes. Pour 1 cup broth over artichokes, cover with aluminum foil and bake for another 15 minutes.</pre>

<pre>Remove from the oven. Serve hot, if you like with cooking liquid.</pre>

Cantucci, also known as cantuccini or biscottini di Prato are almond studded cookies, cut and baked a second time in the oven. They are a typical Tuscan end to a meal, dunked in sweet Vin Santo wine.  

Tuscan Cantucci Almond Cookies

4CUPS all-purpose flour

2CUPS sugar

14OZ. shelled almonds

eggs

vanilla bean pod

1TSP. baking powder

lemon

Preheat the oven to 400°F.&nbsp;

Combine the flour with the eggs, sugar, a pinch of salt, lemon zest, seeds from the vanilla bean pod, and baking powder. Add the almonds and mix until incorporated.&nbsp;

Divide the dough into 5 loaves and place them on two baking trays lined with parchment paper. Bake for 20 minutes; remove from the oven and let cool slightly. Cut into diagonal slices around 3/4" thick. Place them on the baking tray cut-side down and bake again for another 10 minutes.

A classic Italian zabaglione recipe that's sweet, silky, creamy and incredibly delicious. Serve this sweet custard with savoiardi biscuits and berries.

Christmas Zabaglione

C. dry Marsala wine

C. sugar

Mix all the ingredients in a stainless steel bowl (ideally a bowl with a convex base); use the bowl as a double boiler over barely boiling water and stir with a whisk until you obtain a rather dense and airy mousse;

mix with regular but not overly fast movement and accelerate when the zabaglione starts to become denser (it will take about 15 minutes). Serve immediately, accompanied by panettone or pandoro.

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate f...

Carfogn: Traditional from Belluno

3 1/3CUPS flour

sugar

3 1/2OZ. butter

apple aquavite

Salt

Peanut oil

poppy seeds

dark chocolate

dry biscotti

1 1/2OZ. sugar

1 1/2OZ. milk

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate for 1 hour.

For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate over a bain-marie. Coarsely chop the biscotti. Purée the poppy seeds with the sugar, then add first the biscotti, then the chocolate, and finally the milk and the aquavite. Let it rest for 10 minutes, then transfer the filling to a pastry bag. Roll out the dough into 2 rectangular sheets, about 1/8-inch thick. Add small mounds of filling to one sheet, spaced about 2 inches apart.

Cover with the second sheet, pressing along the edges to remove any excess air, then cut the rectangular carfogn using a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they start to turn golden. Drain on paper towels, sprinkle with powdered sugar and serve immediately.

The apple tart is the simplest to make and a dessert that everyone likes! Here’s the classic recipe that will win you over!

Apple Tart

flour,

1/2CUP sugar

butter,

pink apples,

Lemon

To make a soft apple tart, use an electric mixer to whip the butter and the sugar together.&nbsp;

Continue to mix, adding the eggs one at a time and the grated zest of 1 lemon, then the flour.

Peel, core, and slice the apples.

Transfer the dough to a buttered and floured tart pan, top with the apples.

Bake at 350°F for about 30 minutes.

Top 7 cucina tradizionale recipes from across the web

The most viewed cucina tradizionale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lasagne Alla Bolognese Classiche

Lasagne con spinaci e ricotta

Stuffed Baked Artichoke Halves

Tuscan Cantucci Almond Cookies

Christmas Zabaglione

Carfogn: Traditional from Belluno

Apple Tart

Top 7 cucina tradizionale recipes from across the web

The most viewed cucina tradizionale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagne Alla Bolognese Classiche

Lasagne con spinaci e ricotta

Stuffed Baked Artichoke Halves

Tuscan Cantucci Almond Cookies

Christmas Zabaglione

Carfogn: Traditional from Belluno

Apple Tart

The most viewed cucina tradizionale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine