KAKO NAPRAVITI PRAVU ITALIJANSKU LAZANJU SA BOLONJEZE SOSOM

ENGLISH TRANSLATION HERE

 Sastojci:

za testeninu sa jajima:

• 3 velika jajeta
• 2 šoljice brašna

za Bolonjeze sos:

• 1 srednji crni luk, sitno seckan
• 1 srednja šargarepa, sitnje narendana
• 1 stabljika celera, sitnije narendanog
• 85 gr pršute ili pančete, sitno seckane
• 170 gr mlevenog goveđeg mesa
• 170 gr mlevenog telećeg mesa
• 113 gr pileće džigerice, sitno seckane
• 4 kašike maslinovog ulja
• 4 kašike maslaca
• 454 gr paradajza iz konzerve ili domaćeg iz flaše
• ½ šoljice suvog belog vina
• so i biber
• prstohvat muskatnog oraščića
• prstohvat suvih, ljutih papričica (po ukusu, ko ne voli ljuto neka izostavi ovo)
• ¾ šoljice goveđeg bujona
• ½ do ¾ šoljice pavlake

za bešamel sos:

• 4 kašike nesoljenog maslaca
• ¼ šoljice brašna
• 1i ½ do 2 šoljice mleka
• so            
• prstohvat muskatnog oraščića

kao dodatni sastojci:

• 1 i ½ šoljice iseckanog svežeg mocarela sira
• 1 šoljica narendanog parmezana

Uputstvo:

Za testeninu, zamesiti brašno sa jajima, najpre viljuškom a zatim i dobro umesiti rukama dok testo ne postane čvrsto i elastično. Prekriti plastičnom folijom i ostaviti da odstoji 30 min. pre upotrebe.

Za Bolonjeze sos, zagrejte maslac i ulje u tiganju. Dodajte iseckano povrće i dinstajte na umerenoj vatri dok ne omekša. Zatim dodajte mleveno i seckano meso i dinstajte 10 min. ili dok meso ne bude kuvano. Dodajte vino i dinstajte uz stalno mešanje dok vino ne ispari. Zatim dodajte i paradajz i kuvajte sve oko 30 min. Posolite i začinite po ukusu i dodajte ½ telećeg bujona. Poklopite i kuvajte još 45 min., dodajući još malo čorbe ako sos postane suviše gust. Probajte sos i dodajte začine ako je potrebno. Na kraju dodajte samo toliko pavlake da mu ublaži boju i to u poslednjih 5 min. kuvanja. Skinuti sa vatre.

Za bešamel sos, istopite maslac u tiganju i dodajte brašno pa kuvajte minut ili dva na tihoj vatri, vodeći računa da vam se brašno ne zalepi ili izgori. Polako dodajte mleko, mešajući neprestano kako biste sprečili stvaranje grudvica. Nastavite sa kuvanjem dok se sos ne zgusne. Posolite, pobiberite i stavite prostohvat muskatnog oraščića. Ostavite sa strane da se ohladi i prekrijte ga podmazanom folijom kako biste sprečili da se stvori korica po površini.

Za lazanje, staviti testeninu, koju smo razvukli na šnite, u posudu sa ključalom vodom i kuvati samo 10 sekundi i onda odmah potopiti u hladnu vodu.  Sipajte malo sosa od mesa po dnu pleha za lazanje. Poređajte rezance preko mesa raspoređujući ih po dnu pleha, zatim rezance prekrijte slojem mesa, pa opet red rezanaca. Nanesite bešamel sos preko poslednjeg sloja rezanaca i odozgo pospite malo mocarela sirom i parmezanom. Nastavite da ređate ovim redosledom sve dok ne upotrebite sve rezance, sve prelijte na kraju bešamel sosom i sirevima. Preko svega stavite malo maslaca i pecite na 375 stepeni 40 min. ili dok ne porumeni. 

This recipes is taken from http://www.italianfoodforever.com/2008/06/lasagna-bolognese/

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Rigatoni puttanesca

Ingredients:

• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 tablespoons capers, drained
• 4 anchovy fillets, chopped
• 1 small red chili
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 2x400g cans diced tomatoes
• 1 teaspoon caster sugar
• 1 tablespoon finely chopped fresh oregano
• ½ dup pitted kalamata olives
• ¼ cup fresh flat-leaf parsley, chopped
• 375g dried rigatoni

Preparation:

Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally for 5min. or until onion has softened. Add capers, anchovies, chili and garlic. Cook for 1min. or until fragrant.

Add tomato paste. Cook, stirring for 1min. Add tomato, ½ cup of cold water and sugar. Bring to ghe boil. Reduce heat to low. Simmer for 20 to 30min. or until sauce has slightly thickened. Add oregano, olives and parsley. Season with salt and pepper.

Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain and serve sauce tossed through pasta.

This recipe was taken from

http://www.taste.com.au

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Lasagna Bolognese

                                                                         SRPSKI PREVOD OVDE

Ingredients:

Egg Pasta:

3 Extra Large Eggs
2 Cups All-Purpose Flour

Bolognese Sauce:
1 Medium Onion, Finely chopped
2 Medium Sized Carrots, Finely Minced
2 Medium Stalks of Celery, Finely Minced
3 oz. Prosciutto or Pancetta, Finely Chopped
6 oz. Ground Beef
6 Oz. Ground Veal
4 oz. Chicken Livers, Finely Chopped
4 Tablespoons Olive Oil
4 Tablespoons Butter
1 Pound Canned or Fresh Prepared Tomatoes
1/2 Cup dry White Wine
Salt & Pepper
Pinch Of Nutmeg
Pinch Of Dried Hot Peppers
3/4 Cup Beef Broth
1/2 to 3/4 Cup Heavy Cream

Bechamel Sauce:
4 Tablespoons Unsalted Butter
1/4 Cup All-purpose Flour

1 1/2 to 2 Cups Milk
Salt
Dash of Nutmeg

Additional Ingredients:
1 1/2 Cups Shredded Fresh Mozzarella
1 Cup Grated Parmesan Cheese

Directions: 

For the pasta, mound the flour onto a large board, making a hollow in the center.
Break the eggs one at a time, mixing the egg into the flour with a fork.
Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic.
Cover with plastic wrap and let sit 30 minutes before using.

For the Bolognese sauce, heat the butter and oil in a heavy saucepan over medium heat.
Add the chopped vegetables and saute until softened.
Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. Add the wine to the pot and let evaporate, stirring up the browned bits.
Add the tomatoes and simmer for around 30 minutes.
Season to taste, and add 1/2 of the broth.
Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick.
Taste the sauce and add additional seasoning if needed.
Add enough cream to lighten the color in the last 5 minutes of cooking.
Remove from heat.
For the béchamel sauce, melt the butter in a heavy saucepan add the flour and cook for a minute or two.
Slowly add the milk, stirring constantly to prevent lumps.
Continue cooking until the sauce thickens.
Season with salt, white pepper and a dash of nutmeg.
Set aside to cool, placing a greased piece of plastic wrap on top to prevent film from forming.

For the lasagna, cook the pasta sheets in boiling water for 10 seconds only, then immediately submerge in cold water.
Pour in a little of the meat sauce into a 13 by 8 inch lasagna pan.
Layer the noodles along the bottom, and spread with a layer of the meat sauce, then another layer of noodles.
Spread a layer of béchamel over these noodles then sprinkle with a little of the mozzarella and the parmesan cheese.
Continue in this manner until all the noodles are used, topping the dish with the final layer of béchamel layer and cheeses.
Dot the top with butter and bake in 375 degree over for about 40 minutes or until bubbling and lightly browned.

This recipes is taken from http://www.italianfoodforever.com/2008/06/lasagna-bolognese/

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