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Lasagna with vegetables, tomato paste and eggplant zacusca

Lasagna with vegetables, tomato paste and eggplant zacusca


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For the vegetables, heat the oil in a large pan. Put all the vegetables in the pan and cook until soft, stirring occasionally, 20-30 minutes. Season to taste and set aside.

Preheat the oven to 190 ° C. In a heat-resistant dish put a layer of prepared vegetable mixture, then one of tomato paste, then one of pasta. Then another layer of vegetables, all the zacusca and a layer of pasta. put the rest of the vegetables, the rest of the tomato paste and pasta.

Pour the cream on top and put the melted cheese or grated cheese. Cover with aluminum foil and bake for 30 minutes then serve.


Method of preparation

1. Prepare the béchamel sauce. Pour the milk into a saucepan, add the carrots, onions, bay leaf, cloves, parsley and peppercorns and bring to a boil. Remove the pan from the heat. cover and let the mixture infuse for 30-40 minutes. Strain the infused milk and remove the spices. Melt the butter in a saucepan, sprinkle with flour and cook for 1 minute. Slowly incorporate the milk and bring to the boil, stirring. continuously until the sauce is thick enough to stick to the spoon. Let it simmer for 3 minutes, then add salt, pepper and nutmeg to taste.
2. While the milk is being infused, prepare the tomato sauce. Heat the fire according to the olive oil in a large saucepan, add the onion and cook for 6-8 minutes, until it softens and becomes glassy. sauté the garlic in a saucepan and cook for 1-2 minutes. Add the tomatoes and oregano and bring to the boil, then simmer without a lid for 30-45 minutes, stirring often until the sauce has dropped to about a third. salt and pepper to taste.
3. Meanwhile, scald the eggplant slices one at a time, 4-5 minutes each in a trance, until they soften. Set aside.
4. While the eggplants are scalded, put a pan with boiling water and boil the lasagna sheets in slices of several sheets at a time, for 8 minutes or until soft. Put them under a stream of cold water, drain. well and set aside.
5. Preheat the oven to 180ᵒC. Grease a tray or heat-resistant dish with oil.
6. Place 3 sheets of lasagna on the bottom of the bowl, pour half of the tomato sauce over them and sprinkle with half the amount of basil. Arrange half of the eggplant slices in one layer and spread with a spoon a third of the béchamel sauce. Repeat the arrangement, finishing with a layer of lasagna. Pour the rest of the béchamel sauce on top and sprinkle with Parmesan.
7. Bake the lasagna for 35-40 minutes until the parmesan browns and melts. Serve directly from the pan.

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Lasagna with eggplant

Finely chop the onion and fry it in a little olive oil. Add the minced meat and mix


Low eggplant with garlic and tomatoes fasting or sweet recipe

Low eggplant with garlic and tomatoes fasting or sweet recipe. Eggplant dish with tomatoes and garlic. Pan-fried eggplant with garlic, tomatoes and greens. How to make low eggplants? Eggplant recipes.

Eggplants are very good and I don't hesitate to cook them as often as possible during the summer! These low eggplant with garlic and tomatoes are part of the category of simple and good old recipes, available to anyone.

Beyond the traditional eggplant salad (with or without mayonnaise & # 8211 recipe here or here), musaca or zacusca, in our country too few people venture to experiment with other eggplant recipes. Sin! It seems, however, that lately the world has gained more courage and given a chance to the eggplants in the oven Imam Bayildi (recipe here), the fan-shaped ones (recipe here) or notched and au gratin with cheese and garlic (recipe here). I leave you at the end of the article several eggplant recipes and you decide which ones to test.

And these low eggplant with garlic and tomatoes are versatile, they can be both a kind of post as well as a sweet one. We ate them hot with cold Greek yogurt, sprinkled with fresh green mint. A madness! Those who fast do not put yogurt on them.

They are tasty and cold, served on bread spreads. An excellent summer snack! Are red pieces of eggplant impregnated with garlic flavor. No, there are no stews!

If you put a little more tomatoes (or tomato juice) in this recipe you will get the famous pasta sauce from Norma & # 8211 see here.

For their preparation we need a single well-heated pan and cheap, seasonal ingredients.

From the quantities below it results approx. 4 servings of low eggplant with garlic and tomatoes.


Pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma

Pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma. Original recipe for pasta to the Standard. A famous Sicilian recipe prepared with fresh, natural ingredients. Pasta (macaroni, spaghetti), sweet and ripe tomatoes, black and shiny eggplants, fresh basil and & # 8222 salad ricotta & # 8221 (salted, matured ricotta).

Easter & # 8230 my daughter's favorites. I often get out of trouble at dinner. Especially these pasta with eggplant, tomatoes and cheese which have no fatty sauce and many calories. I usually get home after 6.30pm and the pasta is done quickly. I think I made almost all kinds of pasta with all kinds of sauces, moreover, I started to improvise. I look at what I have in the fridge and I still manage to get a decent sauce for it Easter. I always have dry pasta in the pantry & # 8211 white and brown spaghetti (made from wholemeal flour), fusilli, farfalle, penne.

These pasta with eggplant, tomatoes and cheese are prepared quickly by frying some eggplant slices and preparing a classic Italian tomato sauce & # 8211 marinara sauce & # 8211 recipe here.

Pasta alla Norma is the national dish of Sicily and is very easy to prepare. Their name seems to come from the famous opera & # 8222Norma & # 8221 by Vincenzo Bellini (born in Catania). The pasta traditionally used is macaroni or short tubular pasta. Spaghetti is also often used. The cheese used is a matured, salty ricotta that can be grated. Ricotta is urda si see here how you can prepare it at home, in the simple version, without salt and cream.

If you can't find ricotta salad (salted urda) in stores, you can grate pecorino or parmesan over these pastas.

If we put less tomatoes (or tomato juice) we get some delicious low eggplant with garlic and tomatoes (in the pan) & # 8211 see here.

From the ingredients below I obtained approx. 6 servings of pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma.


Mediterranean Lasagna with Vegetables (Vegetarian Recipe)

1. Preheat the oven to 220C. Mix eggplant, onion, pepper, garlic, 3 tablespoons oil and a little spice in a bowl. Transfer to a pan and cook for 30 minutes, until soft.

2. Meanwhile, heat the remaining oil in a large skillet. Fry the zucchini over high heat for 4 minutes, until golden brown. Remove and set aside.

3. Remove the vegetables from the oven. Add the zucchini. Move the temperature to 200C.

4. To make the sauce, boil the milk, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Gradually add the milk. Boil, stirring, for 10 minutes.

5. Cook the lasagna sheets according to the instructions on the package.

6. Add the cheese to the sauce and season. Put a thin layer in a heat-resistant dish, lined with butter. Cover with 4 lasagna sheets. Add half of the vegetables, then a third of the remaining sauce and 4 more lasagna sheets. It is repeated once more. Spread over the rest of the sauce and sprinkle with Parmesan cheese.


Eggplant parmesan, classic Italian recipe

Eggplant Parmesan, classic italian recipe (eggplant parmesan) is a kind of eggplant mousse with cheese, a recipe extremely well known and appreciated in the Peninsula. It's a kind of nutmeg, tender layers of eggplant, tomato sauce, parmesan and cheese (mozzarella, caciotta or Ementaller), all baked in the oven. A madness of tastes !! You can't imagine how tasty the combination of eggplant jam, tomato acidity and cheese flavor is. Warm, everything is soft and spreads in a delicious way, and cold, you can see the layers of eggplant, tomatoes and cheese, all tastes are perfectly harmonized & hellip.

Eggplant parmesan is a recipe that comes from rural areas of Italy, Emilia Romagna, Campania and Sicily. Although the name of this dish seems to be given by the Parmesan cheese used generously, the name "PARMIGIANA" comes from its layered appearance, which resembles the wooden shutters (blinds) that are on the windows of Italian houses. The true and undisputed homeland of the eggplant Parmigiana recipe is Sicily, a hot province in lower Italy - at the foot of the boot. An area with rich traditions not only culinary, in this area everything is respected with great strictness: cuisine, traditions, family, interpersonal relationships.

Sursa informatiilor: Il grande libro di cucina, retetar din 1956 si Cuciniere delle regioni italiane.

More authentic Italian recipes , collected from old books or from the locals, find HERE . You will find recipes for food, sweets, pizza, sauces, pasta, with many secrets revealed.