To end our Italian week, we want to share some Italian recipes we think you’ll love. Of course, we have pasta, more lightly cooked, considering the time of year, but also an ossobuco dish that you’ll enjoy anytime. Buon appetito!
Rabe broccoli Lasagna
Rabe broccoli is known as “rapini”; it is the main ingredient in this vegetarian lasagna and gives it a delicious flavor that has nothing to envy to meat.
For the bechamel
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups heavy cream (half-and-half)
- Salt and pepper to taste
- A little cayenne
- Grated nutmeg to taste
For the lasagna
- 1 pound dried pasta for lasagna
- 2 bunches of rabe broccoli
- 4 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 1 pound ricotta cheese
- ¼ teaspoon grated lemon peel
- 4 tablespoons butter
- 2 cups grated Parmesan cheese or a combination of Parmesan and Pecorino
- For the bechamel, melt the butter in a saucepan, add the flour and cook for 1 minute over medium heat.
- Gradually add the cream (half-and-half) and stir until obtaining a sauce. Reduce heat.
- Add ½ teaspoon salt, black pepper, cayenne and nutmeg. Continue stirring for 5 minutes. Remove and place in a pan in hot water bath to preserve heat.
- Place over high heat a pan with ¾ parts of well-salted water to a boil and add the pasta. Cook it for 5 minutes. Once cooked, remove and rinse the pasta in a bowl with cold water, drain it and place the sheets on a towel.
- In the water of the lasagna pasta proceed to blanch the vegetables for 1 minute, rinse them with cold water and chop each one into small pieces.
- Place the vegetables, garlic and ½ cup olive oil into the blender to make pesto and add salt and pepper to taste.
- In a bowl mix the ricotta and lemon zest.
- Preheat oven to 375 degrees. Meanwhile, grease the mold with 2 tablespoons butter.
- Place into the mold a layer of lasagna pasta, a layer of bechamel sauce, a layer of ricotta, a layer of vegetables, a bit of pesto and a layer of grated cheese. Continue adding layers in this order to complete the mold. Sprinkle with the remaining Parmesan cheese and add a few pieces of butter.
- Cover with foil and bake for 20 minutes, then remove the paper to brown a little and wait 10 minutes before serving.
Lasagna with tomato sauce and grilled eggplant
This lasagna is a healthy and delicious alternative to share the weekend with family. Eggplant is rich in antioxidants, it is also an effective diuretic and provides minerals to our diet.
- 1 ¼ pound sliced ??eggplant
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1/2 pound ricotta cheese
- 1 egg
- 2 tablespoons water
- 1 small pinch cinnamon
- 2 cups marinara sauce
- ½ pound lasagna pasta
- Chopped fresh basil to taste
- ¼ pound mozzarella (optional)
- ¼ pound grated Parmesan cheese.
- Preheat oven to 450 degrees and cover a baking sheet with aluminum foil dipped in olive oil.
- Sprinkle with salt and olive oil the eggplant slices, then place them in the tray and bake for 15 minutes. Let cool and put the eggplants away.
- Lower the oven temperature to 350 degrees and grease another baking mold.
- Mix the ricotta, egg, water, cinnamon, salt and pepper to taste. Set aside in a bowl.
- Spread a layer of tomato sauce in the mold, then add a layer of lasagna pasta, a layer of ricotta, half the baked eggplants, sprinkle with basil and Parmesan. Add another layer group in this order and end with a layer of lasagna pasta, one of ricotta, one of sauce and one of Parmesan.
- Drizzle with olive oil and cover with foil to bake for 40 minutes. Remove and let cool for 10 minutes before serving.
Ossobuco al vino rosso
The ossobuco al vino rosso is a main dish that is consumed throughout the year, it can be accompanied with steamed potatoes and a salad, and the combination of meat with vegetables promotes intestinal transit.
The ossobuco is a slice of beef about 3 centimeters thick, with the bone in the center. It was called this way in Milan (it means “bone with hole”) and has an average calories level. The contributions of group B vitamins and minerals like iron and zinc make this a good alternative for a balanced diet.
- 1 Ossobuco
- 1/3 yellow pepper
- 1/3 red pepper
- 1/3 green pepper
- 1/4 Onion
- Vegetable broth
- Red wine to taste
- Rosemary to taste
- Salt to taste
- Pepper to taste
- Place in a casserole the onion and peppers, chopped beforehand, with 4 tablespoons oil.
- Let soften and then place the ossobuco, chopped rosemary and thyme to brown for about 4 minutes.
- Add the vegetable broth and cover the pan to simmer for 30 minutes, then add the red wine and leave uncovered for 30 additional minutes.
- When serving, garnish with chopped parsley.
Valdo Prosecco Cuvee di Boj Double Jeroboam is a Veneto from the Valdo Spumanti cellar vinified with prosecco.
Antonini Ceresa Fragolino Rosso: a red wine from the Alto Adige DO
Images: Uvinum and I Believe I Can Fry