"Lasagne Lasagne (; ; singular lasagna) are a type of wide, flat pasta, possibly one of the oldest types of pasta. ""Lasagne"", or the singular ""lasagna"", commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples."
"its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes. In Ancient Rome, there was a dish similar to a traditional lasagne called ""lasana"" or ""lasanum"" (Latin for 'container' or 'pot') described in the book ""De re coquinaria"" by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that ""lasagne"" comes from Greek λάγανον (""laganon""), a flat sheet of pasta dough cut into strips. The word λαγάνα (""lagana"") is still used in Greek to"
"is considered a specialty in the region. It is one of the main ingredients in the modern Italian dessert known as tiramisu, and is sometimes used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto. Mascarpone is also used in cheesecake recipes. Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a """" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be"
"Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a """" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use lemon juice at a rate of three tablespoons per pint of heated heavy cream. It is allowed to cool to room temperature, poured into a"
"mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg"
"the mid-19th century, when gastronomist Giovanni Battista Ratto published his book ""La Cuciniera Genovese"" in 1863: """"Take a clove of garlic, basil or, when that is lacking, marjoram and parsley, grated Dutch and Parmigiano cheese and mix them with pine nuts and crush it all together in a mortar with a little butter until reduced to a paste. Then dissolve it with good and abundant oil. Lasagne and Trofie are dressed with this mash, made more liquid by adding a little hot water without salt. Although likely originating from and being domesticated in India, basil took the firmest root in"
"Pastelón Pastelón is a Latin Caribbean casserole dish layered like Italian lasagne made with sweet plantains, ground beef, tomato-based sauce and cheese. . The pastelón de plátano maduro, is a generous size layered dish consisting of staple Latin Caribbean foods such as, yellow plantains, garlic, onions, cheese, butter and meat. Some regions add other ingredients such as wine, nutmeg and raisins, to intensify the sweetness, or eggplant for texture. The Dominican pastelón is known as The Banana lasagne. The plantains however, are the main layer of the pastelón and are lightly fried then baked. Onions, tomatoes, bell peppers and garlic"
"with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French ""sauce verte au pain"" was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of"
"lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking. A small amount of olive oil is often added to persillade to make it easier to work with. Persillade Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of"
"brought to a boil. Additional spices may be added to taste, like ""patis"" (fish sauce) and salt. The ""bihon"" (rice vermicelli) is added last with the heat reduced until it is soft but still ""al dente"". Some versions soften the ""bihon"" in hot water and mix it at the very end of cooking. It is traditionally garnished with crushed ""chicharon"", scallions, ""kinchay"" (Chinese celery), and thinly-sliced ""kamias"" (bilimbi). It is served with calamansi and ""labuyo"" chili (if the latter wasn't added beforehand). ""Dayap"" (key lime) or ""biasong"" (a type of papeda), may also be used in place of calamansi. Some"
"Nebbia describes the preparation of particular lasagna called ""princisgrass"" with a richer recipe. So, probably, the dish was already present in the culinary tradition of the Marche, and in particular of Macerata Vincisgrassi Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagne al forno, considered one of the gastronomic emblems of the Marche cuisine.. Vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets,"
"""Caesar vinaigrette"". Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise. Caesar salad A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was"
"tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions tapenade often is flavoured differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy. Tapenade may be used as part of an appetizer served as a topping on crackers, crusty bread, or crudités. It may be used as a condiment, as well. Tapenade also is used in preparing fish dishes. Tapenade Tapenade (, ) is a Provençal name for a dish consisting of"
"Lasagnette Lasagnette is a type of ribbon pasta. It is a narrower version of lasagna. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate."
"Lasagnette Lasagnette is a type of ribbon pasta. It is a narrower version of lasagna. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate."
"Lasagna pie, and call for the use of salt from Sardinia or Chioggia. In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia at the Vatican. His ""Libro de arte coquinaria"" describes a more refined and elegant cuisine. His book contains a recipe for ""Maccaroni Siciliani"", made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon stock flavored with saffron, displaying Persian influences. Of particular note is Martino's avoidance of excessive spices in favor of fresh herbs. The Roman recipes include ""coppiette"" (air-dried salami) and cabbage dishes."
"bourguignon and Julia Child's coq au vin), quiches (quiche Lorraine), potatoes, omelettes and other dishes. A particular Parisian use of lardons is in the ""salade aux lardons"", a wilted salad (often made with frisée (endive) lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot vinaigrette. A nineteenth-century recipe for a ""pie à la chasse"" calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the Alsace region is the tarte flambée, a thin pizza-like bread covered with crème fraiche, onion, and lardons. A regional specialty"
"the 14th and 15th centuries in a ""Cold Sage Sauce"", known in French, English and Lombard cookery, probably traceable to its appearance in ""Le Viandier de Taillevent""""."" It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and"
"variety of toppings. First ground pork meat is placed, next raw chopped cabbage or lettuce, then hot tomato sauce, and a slice of boiled egg. Chilaquiles: Tortillas are covered in egg and deep fried. Afterwards placed in a wide container to form a layer of tortilla as a base. Cheese, cooked chicken and hot tomato sauce with spices is then added. Again place another layer of tortillas and continue to do so to make something like a Tortilla Lasagna. Place in the oven and let cook until cheese melts and the tortillas are soft. Served with thick sour cream. Tortilla"
"mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as ""omini nudi""). Piada is a flatbread of ancient traditions, thin and crumbly, obtained from a dough of flour, water, lard and salt, and baked on a scorching ""testo"" of terracotta or cast iron. It is often accompanied by grilled meats or fishes, sausages, gratinée vegetables, salami, prosciutto, fresh cheeses and country herbs. Cassoni, are stuffed flatbreads similar to piada, with various fillings: country herbs, potatoes and sausages, tomato and mozzarella. Side dishes include mixed salads, gratinée vegetables, roasted potatoes, sautée bladder campion leaves, marinated"
"Bolognese sauce Bolognese sauce (, ; known in Italian as ragù alla bolognese, , ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ""ragù alla bolognese"" is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different"
"Cannelloni Cannelloni (; Italian for ""large reeds"") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top. Cannelloni are also a typical dish of the Catalan cuisine, where they are called ""canelons"" and traditionally consumed on Boxing day. Early references to ""macheroni ripieni"" (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20 century."
"oil, sunflower oil, safflower oil, peanut oil, or grape seed oil are all common. In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad. In the United States, vinaigrettes may include a wide range of additions such as lemon, truffles, raspberries, sugar, garlic, and cherries. Cheese, parmesan or blue cheese being the most common, may also be added. Commercially bottled versions may include emulsifiers such as lecithin. In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice. In"
"garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks"
"Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper,"
"jalapenos, as done by Anaya who created ""nachos"". The modern form of nachos has several possible ingredients with the most common toppings being, cheese, guacamole, salsa, sour cream, jalapenos, and sometimes lettuce. Lettuce is a less common topping, if added at all. The topping of the greatest quantity is often the cheese. Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos sold at concession stands consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk"
"Vincisgrassi Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagne al forno, considered one of the gastronomic emblems of the Marche cuisine.. Vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets, tomatoes and white wine) and Béchamel sauce with a lot of nutmeg). According to tradition, the Italian name of the dish derives from simplification and Italianization of the name of the general"
"À la zingara In French cuisine, à la zingara (lit. ""gypsy style""), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs. Gypsy sauce (German: Zigeunersauce) may have originated from à la zingara. Gypsy sauce is prepared using many of the same ingredients"
"basic flavor is garlic rather than red wine and bone marrow. Another sauce called ""bordelaise"" in New Orleans consists of butter, olive oil, chopped shallots, parsley and garlic. This combination is the foundation of the classic ""escargots bordelaises"", a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and ""Spanish sauce"". Bordelaise sauce Bordelaise sauce is a classic French"
"be traced back to the Middle Ages, and that sometimes reveals the influence of its important Jewish community. The signature dish is ""cappellacci di zucca"", special ravioli with a filling of butternut squash, Parmigiano-Reggiano and flavored with nutmeg. It is served with a sauce of butter and sage or bolognese sauce. Another peculiar dish, that was allegedly cooked by Renaissance chef Cristoforo di Messisbugo, is ""pasticcio di maccheroni"", a domed macaroni pie, consisting of a crust of sweet dough enclosing macaroni in a Béchamel sauce, studded with porcini mushrooms and ragù bolognese. The traditional Christmas first course is cappelletti, large"
"cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based béchamel or a béchamel with cheese (known as mornay sauce in France). Grated cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad. In Cyprus a similar dish is called ""oven macaroni"" (Greek: μακαρόνια του φούρνου, ""makarónia tou foúrnou"", Turkish: fırında makarna). It is an essential dish during"
"To finish the dish it is topped with toasted breadcrumbs. Fresh sardines are preferable, but if these are not available canned sardines can be used. Wild fennel is plentiful in Sicily, but might be hard to find elsewhere; if unobtainable, the tops of ordinary fennel may be used instead. Some variations use tomato sauce. Cookbook author Pino Correnti argues that the tomato-less recipe published in 1886 by the folklorist Giuseppe Pitrè is the only authentic version. In an interview with CNN's Piers Morgan, late justice of the Supreme Court of the United States Antonin Scalia stated, in response to his"
"is often used for lasagna, whereas in Bologna (and elsewhere in Italy) ""ragù alla bolognese"" is used. Bolognese sauce Bolognese sauce (, ; known in Italian as ragù alla bolognese, , ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ""ragù alla bolognese"" is a slowly cooked sauce, and its preparation involves several"