Lasanga

Variation Ideas: 
Cannelloni cooked in the oven

Directions:

Once the ragu is prepared, start layering your lasagne: grease a rectangular baking tin with butter, add some spoonful of ragu, cover the bottom of the pin with the lasagne sheets and add some spoonful of bechamel. Add plenty of ragu and dust with parmesan cheese. Cover with other lasagne sheets and repeat the process for the second layer. Repeat layers according to the pin height using up all ingredients. Mix the ragu with some bechamel in a saucepan and cover your lasagna with a thin layer of the saucepan content. At the end, dust your lasagna with parmesan cheese and put it in the oven with the relative door closed for at least 50-60 minutes at 180° C/350° F, checking sometime the cooking. The lasagna will be ready when they will get a good color and a brown gloss. Once ready, take it out from the oven and leave it to get colder for about 10 min, then cut it in the pan and serve them warm. 

Cooking Temp:

180° C/350° F
Cooking: embers, with oven door closed
Cooking time: 50/60 min 

Ingredients:

Ingredients for 4 people: 

1 kg of bechamel
1 kg of ragu Bolognese
250 g of parmesan cheese
500 g of egg lasagna sheets
olive oil

 

Lamb & Potatoes

Variation Ideas: 
Veal roast with potatoes

Directions:

This dish, traditionally cooked for the Easter holiday, is very easy to make. Wash the meat carefully and then dry it. Put in an oven pot the lamb pieces, garlic, onion, rosemary, potatoes, olive oil, l11 glass of water and put in the oven. After 10 minutes, turn the meat pieces and keep cooking for 10 minutes more. Add wine, salt and turn the meat. Take out the lamb form the oven, wait for the temperature to reach 170°/338° F, and then keep cooking until the lamb is dry and brown: it will take about 45 minutes. For this recipe we suggest to put a small pot with water in the oven to keep the meat more humid. 

Cooking Temp:

200°C I 390°F then 170°C I 380°F
Cooking: embers, with the oven door closed
Cooking time: 15+45 min 

Ingredients:

Ingredients for 4 people: 

1 kg of lamb
700 gr of potatoes
white wine
olive oil
garlic
onion
rosemary
salt

Biscotti

Variation Ideas:
Cookies with wine
Cookies with pine nuts

Directions:

Mix the flour, sugar, salt and vanillin; add the eggs previously beaten, almonds and yeast kneading with floured hands until it is well-blended. Make 2 small loaves of about 3-4 cm wide, place it on the cooking floor at 180°C I 356° F, close the door and cook for 30 min. Take the loaves out and cut them into 1 cm large slices. Wait until the oven cool down a little and place the cookies again for additional 10 min. Take them out of the oven, leave to cool and serve with passito wine.

Cooking Temp:

180°G I 350° F
Cooking: embers, closed oven door
Cooking time: 30 + 10 min 

Ingredients:

Ingredients for 8 cookies: 

200g. 00 of flavor
150 g. of sugar
2 eggs
100g. of almonds with peel
1 tea spoon of dry dough for sweets
vanillin
salt