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Lasagna by chef

A classic Italian dish you can prepare as a dinner or lunch and a glass of red wine it will adorn the festive table

You will need:

– 500 gr of minced meat;

– 500 gr peeled tomatoes;

– 1 onion;

– 100 ml of red wine;

– ready dry lasagna sheets — 12 PCs;

cheese 50 gr.

Bechamel sauce:

– 50 g of butter;

– 40 grams of flour;

– 400 ml of milk;

– a pinch of nutmeg;

– salt, pepper to taste.

The stuffing will fit any your taste: beef, beef with pork, chicken or Turkey.

Pan Iriarte finely chopped onion in olive oil. Add the ground beef and, stirring, cook for another 10 minutes. Put peeled chopped tomatoes (canned tomatoes or tomato paste), herbs, salt, pepper, pour the red wine and simmer on low heat for 10 minutes.

Now prepare the Bechamel sauce. In a frying pan with a thick bottom, melt butter and add, stirring constantly, sifted flour, and then stir in the milk. After 5 minutes (remember to stir constantly, otherwise it will burn), add a pinch of nutmeg and remove from heat.

In the form put the first layer of lasagne, a Bechamel and meat toppings, the end result is 4 layers. The last layer should be of Bechamel, top, sprinkle grated cheese (preferably Parmesan).

Bake 30 minutes in preheated to 200 degrees oven. Watch out for cheese if it is undercooked, cover lasagna with parchment paper or foil.

Other recipes of our chef look on the Facebook page.

Italian cuisine, recipes, expert

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