Tag: Lasagna

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

conchiglioni 250 g
tomato puree 700 ml
bechamel 500 ml
minced veal meat 300 g
minced pork 300 g
onions 130 g
grated parmesan 60 g
carrots 120 g
white wine 150 ml
water 150 ml
extra virgin olive oil 2 tablespoons
basil
fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

Lasagna roses, you’ll make a great impression! – Gordon Ramsay’s version

The lasagna roses I am a creative and charming interpretation of the classic Italian dish, lasagna. This aesthetic variation not only adds a visually appealing touch to the presentation, but also offers a delicious way to enjoy a traditional dish in one elegant and inviting shape.

The preparation of the lasagna roses begins with the classic lasagna pasta, which is cut into wide strips and cooked al dente. The stripes then come stuffed with a tasty filling of béchamel, ragù and grated parmesan.

Once stuffed, the pasta strips are roll up carefully to create small “rose“. These are placed on a baking tray, where they can be placed on a bed of tomato sauce or bechamel and then baked au gratin. During cooking, the lasagna roses become compact, mixing the flavors of the filling with the pasta.

The beauty of this presentation lies inI wait visually captivating of roses as they emerge from the oven. The thin layers of dough are wrapped around the filling with a crispy browning on the surface.

Not only lasagna roses satisfy the palate with their rich and satisfying flavor, but they also represent a versatile option to adapt to different tastes And dietary needs.

They can decline into vegetarian versionswith a filling of vegetables, cheeses and bechamel, or in more traditional versions with meat, fish or ham.

They are ideal for Special occasions as elegant dinners, festive lunches or to surprise guests with an artistic and inviting dish.

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Perfect lasagna: Bologna’s most famous innkeeper, Daniele Minarelli reveals the secret of Osteria Bottega’s milk. A whole different story – Gordon Ramsay’s version

“The lasagna they are one of the noblest dishes of our cuisine, a rich and satisfying dish that embodies conviviality and joy”. This is how he describes it Daniele Minarelli, owner of Osteria Bottega, one of the reference points of Bolognese gastronomy. Here is his recipe and the precious tips for preparing them in the best possible way! “The lasagna must not be excessively liquid, but maintain its consistency. And the seasoning must be separated, preventing it from becoming a uniform mass.”

“For the ragùwe use 70% of folder meat, a cut very rich in blood, which requires cooking for at least 3 hours, and the remaining 30% of bacon. In the past, the proportion of meat was greater, as a more substantial dish was preferred. Our mothers, who were not as expert as professional chefs, added a bit of milk, a practice that ultimately proved successful, as home preserves tended to be a bit harsher than concentrates. Then there is the rolling pin, which is the icon of the Bolognese. Think of the preparation of pasta and imagine the robust women of the past, bent over the table with their breasts swinging. And then there is the test of the window, when they spread the pastry in front of the glass to check that it was thin and uniform enough, a veil. It must have a consistency like this: rough, fine, crunchy.”

Lasagna Bolognese

Ingredients

350 g of 00 flour and 2 eggs for the pastry
200 g of boiled and chopped spinach
50 g of butter
50 g of flour
500 ml of milk
500 g of classic Bolognese ragù with added milk
200 g of grated Parmigiano Reggiano
Butter
Nutmeg, Salt and pepper to taste

Preparation

Cook them spinach, squeeze them and chop them. Combine them in the common dough for the browse. Roll out thinly with a rolling pin and cut 10cm wide strips. Cover the dough with a white cloth to prevent it from drying out too much.

For the bechamel, prepare a roux with 50g of butter and flour. Cook for a few minutes, stirring constantly. Add half a liter of boiling milk and a pinch of salt. Cook for about 10 minutes, stirring continuously to avoid lumps.

Boil them lasagna al dente in plenty of salted water, drain and dry on towels. Butter a baking dish and arrange a layer of ragù, sprinkle with plenty of Parmesan and add a little bechamel. Cover with the lasagna and repeat the operations until the ingredients are used up.

Finish with a layer of béchamel and Parmigiano Reggiano. Bake in the oven at medium heat for 40-50 minutes. Enjoy your meal!

Chef Gordon Ramsay Recipes

Tag: Lasagna

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

Conchiglioni stuffed with ragù

Ingredients x 4

Preparation

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

Lasagna roses, you’ll make a great impression! – Gordon Ramsay’s version

Related

Perfect lasagna: Bologna’s most famous innkeeper, Daniele Minarelli reveals the secret of Osteria Bottega’s milk. A whole different story – Gordon Ramsay’s version

Lasagna Bolognese

Ingredients

Preparation

Read also: Perfect Neapolitan lasagna, De Filippo’s 5 golden rules: what to do an hour before baking, makes the difference