Lasagne with Porcini Mushrooms and Truffle

 

Indulge in the epitome of Italian culinary art with our exquisite "Lasagne with Porcini Mushrooms and Truffle." This dish is a symphony of rich, earthy flavors and creamy textures, perfect for those who appreciate the finesse of Italian cuisine. Each layer of this lasagna is a testament to the harmony of fresh, high-quality ingredients, from the hand-rolled pasta to the aromatic truffle and the robust porcini mushrooms.

This lasagne is not just a meal; it's an experience, bringing together the luxurious essence of truffles and the rustic charm of porcini mushrooms. These key ingredients are harmoniously interlaced with a velvety béchamel sauce and a delicate blend of cheeses, culminating in a dish that is both comforting and sophisticated.

Perfect for a special occasion or a cozy family dinner, this lasagne promises to transport you to the heart of Italy with every bite. So, gather your loved ones and prepare to delight in a dish that celebrates the richness of Italian tradition and the joy of shared meals.

Ingredients for 4 people:

Fresh Pasta:

• 300g flour
• 3 eggs
• 1 tablespoon extra virgin olive oil
• Salt to taste
• Béchamel Sauce:
• 50g butter
• 50g flour
• 500ml milk
• Grated nutmeg
• Salt and pepper

Filling:

• 300g fresh porcini mushrooms
• 60g dried porcini mushrooms
• 1 small black truffle
• 100g tomato pulp
• 100g sausage
• 1 onion
• 100ml dry white wine
• Fresh basil
• 50g grated Grana cheese
• 30g butter
• 2 tablespoons extra virgin olive oil
• Salt and pepper

Method:

1. Fresh Pasta: On a flat surface, form a mound of flour with a well in the center. Break the eggs into the center, add the oil and a pinch of salt. Knead until smooth. Form into a ball, cover, and let rest for 30 minutes.
   
   
2. Béchamel Sauce: Melt the butter in a saucepan, add flour while stirring to avoid lumps. Gradually add cold milk, continuing to stir. Season with nutmeg, salt, and pepper. Cook for 8-10 minutes until the sauce reaches a velvety consistency.
   
   
3. Filling: Soak the dried porcini in warm water for 20 minutes. Remove the casing from the sausage and crumble it in a pan with oil. Add chopped onion and let it brown. Deglaze with white wine, salt, and pepper. Clean the fresh porcini and slice them, add to the sauce with the rehydrated porcini and tomato pulp. Cook on low heat for 30 minutes, then add chopped basil.
   
   
4. Assembly: Roll out the pasta into rectangles, clean the truffle and slice it thinly. In a baking dish, alternate layers of pasta, béchamel, Grana cheese, sauce, and truffle slices. Finish with pasta, béchamel, and Grana cheese, and dot with butter on top.
   
   
5. Baking: Bake in an oven at 200°C (392°F) for 30 minutes, add truffle slices and sliced porcini in the final 10 minutes, brushed with oil and salted.
   
   
6. Serving: Let the lasagna rest for a few minutes before serving, garnished with chopped basil as desired.

Spaghetti al Pomodoro: A Classic Neapolitan Dish

 Spaghetti al Pomodoro: A Classic Neapolitan Dish. Italian cuisine is renowned worldwide for its simplicity and intense flavors. One of the most emblematic dishes of this culinary tradition, especially from the city of Naples, is undoubtedly spaghetti with tomato sauce. Known for its genuineness and ease of preparation, this dish perfectly embodies the essence of Mediterranean cuisine. Spaghetti with tomato sauce is a true ode to the love for simple and authentic flavors, where basic ingredients are transformed into a dish rich in taste and history.

Recipe Spaghetti al Pomodoro: A Classic Neapolitan Dish:

• To make this classic Neapolitan dish, you will need:
• 360 grams of spaghetti
• 800 grams of canned peeled tomatoes
• One clove of garlic
• Fresh basil to taste
• Salt as needed
• Freshly ground black pepper

Procedure:

1. Start by preparing the sauce: take a pot and heat a little oil. Add the garlic clove cut in half, after removing the central sprout. Then add the peeled tomatoes, a pinch of salt, cover the pot, and let it cook on low heat for about 30 minutes. After this time, remove the garlic and pass the mixture through a food mill to get a thick and smooth sauce.
   
   
2. Return the sauce to the pot and let it thicken further for another 10 minutes, with the pot uncovered. In the meantime, cook the spaghetti in salted water until al dente. Drain the pasta and transfer it directly into the pot with the sauce. Gently mix to combine the spaghetti well with the sauce.
   
   
3. Finally, serve the spaghetti hot, garnishing each dish with a fresh basil leaf and a sprinkle of freshly ground black pepper. This dish represents the true essence of Neapolitan cuisine: simple, yet rich in flavor.

Milanese Veal Cutlet: An Italian Delight

 For all the aficionados of Italian cuisine, we introduce to you a classic that has won over hearts and taste buds far beyond the rolling hills of Lombardy. We're talking about the renowned Milanese veal cutlet, a gem of Milan's culinary tradition. And for those who love a twist, there's the unmistakable "elephant's ear", a thicker version, but irresistibly tasty and crunchy.

Ingredients:

4 veal loin chops (about 3 cm thick)

450 g of clarified butter

2 eggs

200 g of bread crumbs

Maldon salt

The Milanese veal cutlet is a true icon of Milanese dining. It's crucial to choose the right cut of veal, preferably with bone. The secret to achieving the desired crispiness is frying it in clarified butter, allowing for high-temperature cooking.

Procedure:

Start by preparing the veal chops, removing any visible fat and connective tissues. Make 2-3 small cuts along the edges to prevent the meat from curling during cooking. Gently tenderize the veal. In a separate bowl, break the eggs and whisk them with a fork. Dip the meat slices into the egg, holding them by the bone.

Coat the chops in breadcrumbs, ensuring it sticks well on both sides. Avoid breading the bone. Press lightly with the back of a kitchen knife, creating a grid pattern; this helps the breadcrumbs adhere well to the meat, preventing air bubbles during frying.

Fry the chops in the hot clarified butter. Keep the heat high and cook the cutlets for 2-3 minutes on each side. During cooking, spoon some butter over the bone too. Once the cutlets are golden brown, place them on a rack or on a paper towel, then sprinkle with a pinch of Maldon salt.

Your Milanese veal cutlets are ready! Serve them with a fresh salad or roasted potatoes.

Enjoy your meal!

Linguine with Tuna and Cherry Tomatoes: A Mediterranean Delight

 Delve deep into the culinary heart of Italy with a dish that effortlessly captures the essence of seaside dinners and sun-kissed produce. Our Linguine with Tuna and Cherry Tomatoes is more than just a meal; it's a Mediterranean voyage on a plate.

Ingredients:

• Linguine: 320 g
• Cherry tomatoes: 500 g
• Oil-packed tuna (drained weight): 300 g
• Green olives: 100 g
• White onion: ½
• Fresh oregano: as desired
• Extra virgin olive oil: as needed
• Fine salt: to taste
• Freshly ground black pepper: to taste

Instructions:

1. Start by cleaning and finely chopping the onion and olives. Wash the cherry tomatoes and slice them in half.
   
   
2. In a skillet, warm a drizzle of olive oil. Add the chopped onion and olives, seasoning with some black pepper.
   
   
3. Sprinkle with salt and let it sizzle for about a minute. Introduce the halved cherry tomatoes and let them stew for a couple of minutes. Meanwhile, cook the linguine in boiling water for half of the recommended time.
   
   
4. Stir the tuna into the tomato mixture and let it blend well as the linguine continues to cook.
   
   
5. Drain the semi-cooked linguine and add it to the skillet, ensuring you reserve some pasta water.
   
   
6. Continue cooking the linguine, pouring in the reserved pasta water as needed. Once fully cooked, serve your linguine topped with fresh oregano leaves.

Relish this Italian masterpiece and be transported to a coastal town with every bite!

Pasta and Chickpea Soup

Zuppa di Pasta e Ceci: A Dive into Italian Comfort Food

For many of our international readers, the allure of Italian cuisine goes far beyond the popular pizzas and pastas. Italian food is a symphony of regional delicacies, each with its own story, ingredients, and soul. Today, we introduce you to 'Zuppa di Penne e Ceci', a heartwarming blend of pasta and chickpeas, lovingly simmered in a savory broth infused with tomatoes and spices. Originating from the rustic kitchens of Italy, this dish embodies the spirit of Italian comfort food – simple ingredients, rich flavors, and the warmth of shared meals. As the nights get colder, let this wholesome soup transport you to a cozy Italian farmhouse, where food is an expression of love and tradition. Dive in, and let your senses embark on a delightful Italian journey!

Ingredients:

• Pasta ditali: 250 g
• Chickpeas: 400 g
• White onion: 1
• Garlic: 2 cloves
• Extra virgin olive oil: 3 tablespoons
• Vegetable broth: 1 l
• Diced tomatoes: 400 g
• Paprika: 1 teaspoon
• Chili powder: ½ teaspoon
• Salt: to taste
• Black pepper: to taste
• Fresh parsley: as desired

Pasta (ditali) and Chickpea Soup Preparation:

1. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until they turn golden brown.
   
   
2. Introduce the well-drained chickpeas to the onion and garlic mixture. Cook for a few minutes to infuse the flavors.
   
   
3. Add the diced tomatoes, paprika, and a pinch of chili powder. Stir to combine the ingredients evenly.
   
   
4. Pour the vegetable broth into the mixture. Bring it to a boil, then let it simmer on low heat for 15 minutes, allowing the flavors to meld. At the same time, boil a pot of salted water and cook the ditali until al dente.
   
   
5. Once cooked, drain the ditali and add it to the chickpea broth. Stir gently and cook for a few more minutes. Taste and adjust with salt and pepper as needed.

Serve hot, garnished with finely chopped fresh parsley. Enjoy your meal!

Creamy Chicken with Porcini Mushrooms

 Creamy Chicken with Porcini Mushrooms. The creamy chicken with porcini is a celebration of Italian autumn. Within the forests of the beautiful Italian landscape, the prized porcini mushrooms grow, renowned for their hearty texture and distinctive aroma. Paired with chicken and cream, they create a dish that speaks of tradition and genuine flavor. While many restaurants around the world attempt to capture the essence of this dish, the true experience is deeply rooted in the kitchens of Italian grandmothers.

Preparation Time: 45 minutes

Ingredients (serves 4):

• Chicken, approximately 1.5 kg
• Fresh cream, 500 g
• Fresh porcini mushrooms, 400 g
• Brandy, 150 g
• 1 onion
• Several garlic cloves
• Butter
• Rosemary sprigs
• Sage leaves
• Chopped parsley
• Extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Begin by sectioning the chicken into 8 parts. In a hot pan, brown the chicken with a piece of garlic without adding oil or butter. As it cooks, introduce rosemary and sage for flavoring. Once the chicken is well-browned, pour in the brandy and let it evaporate. Season with salt and pepper, cover, and let it simmer for 20 minutes.
   
   
2. In another pot, sauté the finely chopped onion with a bit of butter and oil until translucent. Blend in the cream, warm it without bringing to a boil, and season with salt and pepper.
   
   
3. After cleaning the porcini mushrooms, cut them into pieces and briefly sauté in a pan with some olive oil and another garlic clove. Season with salt and pepper, and add a touch of finely minced garlic.
   
   
4. Take half of the sautéed porcini mushrooms and mix them into the pot with the cream. Incorporate the chicken and some of its cooking juices, and let all the ingredients meld together for about 5 minutes on low heat. Before serving, add the remaining porcini mushrooms and garnish with chopped parsley. Enjoy your meal!

Orecchiette with Broccoli Rabe

Orecchiette with Broccoli Rabe. This classic dish from Puglia is loved and enjoyed not just in its place of origin. The secret to a successful dish lies in choosing authentic ingredients: genuine Puglian orecchiette, preferably coarse-textured, and fresh, crunchy broccoli rabe.

Instructions for the recipe of orecchiette with broccoli rabe

Select the tenderest and greenest parts of the broccoli rabe, removing the more fibrous parts. After washing them under running water, set them aside in a container.

For the seasoning: In a large pan, heat some extra virgin olive oil. Add a couple of garlic cloves and some chili pepper. Sauté without burning the garlic, then remove from heat.

If you like a marine touch, add some minced anchovies to the seasoning.

Bring a large pot of water to a boil and add the orecchiette. If you're using fresh pasta, cook it for just a few minutes; if it's dry pasta, cook for about 10-12 minutes.

For fresh pasta, add the broccoli rabe directly to the water with the pasta and let them cook together. For dried pasta, add the broccoli rabe about five minutes before the pasta is done.

Drain the orecchiette and broccoli rabe, and transfer them to the pan with the seasoning. Stir gently.

Cook on high heat to evaporate any excess water. Once the orecchiette are well-seasoned, they are ready to be served hot!

Variant with sausage:

If you want to enrich the dish further, you can add sausage. In this version, skip the anchovies. Instead, in the pan with the oil and garlic, add two skinless, crumbled sausages and cook on medium heat. Deglaze with a bit of wine, and once it has evaporated, add the broccoli rabe. Adjust salt to taste and simmer until the vegetables are tender. Finally, add the cooked orecchiette, stir well, and serve hot.