Italian cuisine E-twinning 2009/2010. Lasagne Ingredients: 400 gr of ragù ½ litre of bechamel Parmesan cheese Butter or oil Raw (precooked or not) lasagne.

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Presentation transcript:

Italian cuisine E-twinning 2009/2010

Lasagne Ingredients: 400 gr of ragù ½ litre of bechamel Parmesan cheese Butter or oil Raw (precooked or not) lasagne Ingredients for béchamel 50 gr of butter 50 gr of flour 0,9 litre of milk nutmeg E-twinning 2009/2010

Ingredients for bolonaise sauce 150 gr of minced meat 80 gr of tomato sauce One carrot A little bit of celery One onion PROCEDURE Grease the baking - tin with butter and arrange three layers of precooked lasagne alterning with bolonaise sauce and liquid béchamel. Spread the uppermost layer with parmesan, béchamel, bolonaise sauce and some butter. Add a little bit of water in the baking – tin, so that lasagne can cook better. Bake in hot oven (180 – 200°) for 15 – 20 minutes. E-twinning 2009/2010

Tiramisù Ingredients: 400 gr of lady fingers 3 eggs 300 gr of mascarpone (Italian fresh cheese) 3 tablespoons of sugar 4 cups of bitter coffee (coffee can be replaced by Marsala or white Martini) Bitter cocoa E-twinning 2009/2010

Procedure Mix the egg yolks with sugar until you obtain a soft cream. Whip the white of the eggs with a pinch of salt and gradually add mascarpone cheese and the soft cream. Dip the lady fingers into coffee and put them on a plate. Spread the cream over the top: Make another layer of biscuits and cream. Decorate tiramisù with cocoa powder. Put the tiramisù in the refrigerator for some hours to chill E-twinning 2009/2010

Asparagus omelette: Ingredients: asparagus tips crumbled of fresh sausage 30 eggs parmesan cheese salt olive oil Procedure: Boil the asparagus tips in water and drain. Beat the eggs with Parmesan, salt and crumbled fresh sausage. Add the boiled asparagus to the beaten eggs, too.Bake the omelet in a hot oven. Locally this dish is eaten on Easter morning. E-twinning 2009/2010