traditional italian recipe

Recipe video included. You won&#x27;t believe how easy this Italian bread is to make! With its soft interior and crusty exterior, it tastes like a loaf straight from your favorite bakery.

Italian Bread

water (~100°F)

active dry yeast ((2.25 teaspoons))

bread flour

brown sugar

olive oil

salt

egg white (lightly beaten)

sesame seeds

Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.

Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water, and olive oil. Using a dough hook attachment, mix on the lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed, up to an additional ¾ cup. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to a lightly floured surface and knead by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1½ hours or until doubled in size.

Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

Place a baking stone on the center oven rack and preheat the oven to 425°F. Place a metal baking pan on the lowest rack.

Place the dough on a baker&#x27;s peel heavily dusted with flour, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a floured dish towel, for 30 minutes, or until doubled in size.

If using the topping, brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45-degree angle.

Just prior to placing the bread in the oven, pour 1 cup of water into the metal pan you placed on the bottom rack of the oven. Then, transfer the loaf from the peel to the stone in the oven.

Bake the dough until golden brown and a hollow thud is heard when tapping the bottom of the bread (it should register at least 195 degrees F on an instant-read thermometer), about 30 to 40 minutes. Allow the bread to cool before slicing.

https://content.jwplatform.com/videos/8L1T5Q1V.mp4

You won't believe how easy this Italian bread is to make! With its soft interior and crusty exterior, it tastes like a loaf straight from your favorite bakery.

Italian Bread Recipe

Lasagna Bolognese includes only fresh egg pasta, Bolognese ragù (slow-cooked meat sauce), creamy béchamel (white sauce) and plenty of grated Parmigiano cheese. The result is a melt in your mouth, creamy, decadent, and satisfying lasagna that is distinct to Italy. When you make this recipe you will feel like you are dining at an Italian trattoria on the streets of Italy. It is a recipe loved by all and bring me back to my home in Italy. This is the recipe I grew up eating at large tables filled with family, love, and laughter. I hope you love it as much as I do!

Classic Lasagna Bolognese with Bechamel Sauce

Recipe

lasagna pasta noodles

parmigiano cheese

butter

tbsp all-purpose flour all purpose

milk

parmigiano

nutmeg

 Make the ragu sauce recipe and set aside (can be made days in advance and stored in fridge)

Make the Bechamel Sauce (can be made days in advance and stored in fridge):  In a medium saucepan on low medium heat melt the butter.

Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together.

Cook for another 5 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.* 

Make the Bechamel Sauce (can be made days in advance and stored in fridge): Bring a large pot of salted water to a boil. Cook the pasta (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes).

Set the al dente pasta noodles on a clean tea towels as you are layering the lasagna. Cover with another tea towel so the pasta doesn't dry out or stick together.

Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of ragu sauce and spread it around the bottom of the pan.

Put a layer of lasagna pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of ragu sauce, one-third of the bechamel sauce, and one-third of the parmigiano cheese (use your fingers to spread it evenly).

Season with salt and pepper if desired. Repeat this process until layers are complete ending with bechamel and cheese on top.

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30-40 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Finally a recipe that my picky husband looked up from the plate and sis this is actually good!  Easy to make, great flavor.

This is the best lasagna recipe I've tried. The béchamel sauce is life-changing. It took all my will power to resist just spooning it all straight into my mouth. It's such an easy recipe and my husband loves it!

I love the way the Bechamel blends with the flavor of the ragu sauce. It's creamy delicious and gives the lasagna the ideal texture. The simple ingredients and fail-proof tips guarantee a perfect lasagna. 100% crowd-pleaser!

We make this for Sunday dinner often and it brings everyone to the table!

Honestly, the most authentic and delicious lasagna recipe you will ever make!

Well loved family recipe that's been in our family for generations!

Easy to follow instructions make this recipe a home run for any home cook looking to make an authentic Italian lasagna recipe from scratch!

This recipe is so delicious! The bechamel is wonderful!

We made this on Sunday and it transported me back to my nonna's home in Italy! I love how food memories connect us with the past.

 &lt;strong&gt;&lt;em&gt;Battered and fried mozzarella grilled cheese sandwich&lt;/em&gt;&lt;/strong&gt;

Mozzarella en Carrozza Recipe | Italian Grilled Cheese

(1 cup) all-purpose flour

pepper

white bread,

mozzarella

eggs,

breadcrumbs (Panko makes them extra crispy!)

olive oil oil

In a medium bowl, mix together the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, add the breadcrumbs.

Remove the crusts from your bread slices. Place a piece of mozzarella in the center and cover with another slice of bread. Pinch the edges together to seal the cheese inside.

Dip the sandwich in the flour mixture, coating all over. Then dip in the beaten eggs on both sides. Last, dip the sandwich in the breadcrumbs, turning to coat well on both sides. Repeat with the remaining sandwiches.

Heat the oil in a heavy-bottomed skillet until it is about 350F - if you drip water into the oil, it should sizzle. Place the sandwiches in the oil and fry until golden brown, about 2 minutes on each side. You may have to fry in batches if your pan isn't big enough for all of them.

Remove from the oil and place on a plate lined with a paper towel. Serve with marinara or tomato soup for dipping.

 <strong><em>Battered and fried mozzarella grilled cheese sandwich</em></strong>

Top 3 traditional italian recipe recipes from across the web

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Italian Bread

Classic Lasagna Bolognese with Bech...

Mozzarella en Carrozza Recipe | Ita...

Top 3 traditional italian recipe recipes from across the web

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

Top Tags

Italian Bread

Classic Lasagna Bolognese with Bech...

Mozzarella en Carrozza Recipe | Ita...

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