For Italians, food is a celebration of life. Italian cuisine can be described by excellent taste and usefulness, high quality products. Thanks to easy handling in the manufacture of food retain its freshness and natural taste, but the notion of national Italian cuisine is very diverse. Italy offers the world a lot of original versions of cuisine, reflecting the history of the country’s regions and the importance of local products.
Culinary recipes are perfected as naturally as styles in painting and costumes. More than the political and geographical boundaries, they are influenced by differences in the composition of the soil, climate and proximity to the sea, but major differences exist between northern and southern cooking – there are really two entirely different cuisines.
Of course tasting and appreciating best Italian dishes is better in local restaurants, pizzerias and trattorias. Italy is far away, but the desire to make pizza, risotto, ravioli or lasagna at your own kitchen is too tempting to resist. If you want to open an unforgettable “Italian mini restaurant” at your own kitchen this article might be the one you were looking for.
Nowadays, getting authentic Italian Pasta Recipes is not as hard as it seems. There are plenty of books, special cooking courses and a lot of information posted in the internet. After making just a very small research I could find a lot of interesting authentic Italian recipes starting from pastas and pizza to various delectable soups and sauces. There are thousands of different recipes, which vary from region to region. Let’s take for example one of the most versatile recipe of Italian lasagna.
Authentic recipe of Italian Lasagna
All that you need: for meat sauce: 300 g minced beef, 150 g ham, cut into sticks, 1 large carrot, 2 stalk of fresh celery, 4 tablespoons of olive oil, 1 cup dry red wine 1 medium onion, 1 clove of garlic, 1 can of tomatoes (400 g), salt, pepper; for the sauce “Bechamel”: 0,5 l milk, 2 tbsp. flour pinch of nutmeg, 1 bay leaf, 100 g of butter, salt.
Meat sauce: In a heavy-bottomed saucepan, heat the olive oil. Add chopped onion and garlic. On medium heat, fry onion until transparent. Add the fire and add the carrots and celery, chopped straw. Simmer 5 minutes. Add the minced meat and ham, bring a lot to light brown color. Pour the wine and simmer 10 minutes. At least, in the sauce, add tomatoes, finely chopped together with juice from the jar. Together simmer over medium heat about 40 minutes.
Bechamel sauce: In a frying pan melt butter, add flour and lightly fry until nut smell. Separately, boil milk, add in it a pinch of nutmeg and bay leaf. Allow to steep 10 minutes. Remove the bay leaf and a thin stream, stirring, pour milk mixture into heated pan with flour. Once the mixture begins to boil – it is ready. Lightly season with salt.
In higher form for baking pour some meat sauce. Cover dry lasagna sheets. Pour another layer of meat sauce on top – bechamel and sprinkle with parmesan cheese, again cover with lasagna sheets. So please continue to alternate layers until the meat sauce is complete. On the top, place the sheets of lasagna, pour the last portion of bechamel and sprinkle with parmesan cheese. Put in oven heated to 180 C and bake for about 40 minutes until a brownish crust.