Author: fshati im

To prepare lasagna alla bolognese, start with the ragù. Prepare the vegetable broth that you will need to keep warm. Then take the bacon, cut it first into strips 1. With a knife or a crescent, chop it well 2. Separately, prepare finely chopped carrots, onions, celery and keep it aside 3.

In a saucepan, pour a drizzle of oil and the bacon. Grate it well with a ladle 4 and let it brown for a few minutes. Then add the chopped vegetables 5 and cook for 5-6 minutes 5. Then add the minced meat 6. Stir and raise the flame. Let the meat brown without haste, it must be well browned to seal the juices and be soft and not stringy.

Deglaze with the red wine 7then wait until it has completely evaporated and add the tomato puree 8. Stir, the ragù must cook for two hours. When it starts boiling again, you can add a little hot broth, one or two ladles 9. Then let the ragu go for at least a couple of hours.

You will have to cook with the lid on, without closing it completely 10. Check and stir from time to time, if necessary add more broth and cook for the indicated time. Now move on to the pasta. First, pour the spinach into a pan 11add a little water, cover with a lid 12

and let cook until they are wilted, in total it will take 5-6 minutes 13. At this point drain them, let them cool and squeeze them well 14. Transfer them to a mixer 15

and blend them until you get a puree 16. You will have to obtain 100 g of it. Now on a pastry board pour the semolina and the 00 flour 17, add the spinach and create a fountain shape. Add the lightly beaten eggs 18

and the yolks, always beaten 19. Start kneading everything starting from the center 20, this way the eggs will not slip out of the fountain. Mix well until you get a homogeneous dough 21.

Wrap it in foil 22 and let stand for 30 minutes at room temperature. In the meantime, prepare the béchamel, always remembering to check the ragù. In a saucepan, heat the milk 23without boiling it. In another pan, pour the butter 24 and let it melt.

Add the flour in one go 25 and cook for a few minutes until a golden roux is obtained 26. Then pour the hot milk in 3 times 27mixing well.

Add salt and flavor with nutmeg 28. Keep mixing until you get a creamy bechamel 29. Transfer to a bowl, cover with cling film and set aside. As soon as the 30 minutes have elapsed, take back the dough stick and take a piece of it 30. Cover the remaining dough with plastic wrap to keep it from drying out.

With the help of a little semolina, flatten it slightly on the pastry board to form a rectangle and roll out the dough in the machine. Start with a larger thickness, then fold the pastry back on itself and pass it over again. When you feel it is too wet, sprinkle with a little semolina. Gradually reduce the thickness until you get a sheet just over half a mm thick. Transfer it to a pastry board and cut into 30x20cm rectangles 32. Continue in this way until the dough is finished and in the meantime put a pot full of water on the fire and salt it. When it starts to boil, add one sheet at a time 33,

wait 30-40 seconds and with the help of a slotted spoon drain it 34. Transfer it to a tray with a tea towel 35 and dab to remove excess water. Continue in this way placing the cooked sheets side by side, without overlapping them. As soon as the ragu is ready too 36 season with salt and pepper and proceed with the composition of the lasagna.

Take a large lasagna pan 30×20 cm and butter the bottom 37. Add a thin layer of béchamel and one of ragù 38. Then place the first sheet 39,

add a layer of béchamel and one of meat sauce 40. Add the grated Parmesan 41 and place another sheet of pasta on top 42.

Add another layer of béchamel and one of meat sauce 43add the grated cheese 44 and continue like this until you have 5 layers. After placing the last sheet, add the ragu 45

so as to completely cover the dough 46. Sprinkle with grated cheese, add tufts of butter 47 and cook in a preheated static oven at 170° for 40 minutes. The lasagna alla bolognese is ready to be served. 48.

To prepare the sweet and savory crepes, start by gently melting the butter in a saucepan 1. Let it cool and in the meantime break the eggs into a bowl with high sides. Mix with a whisk and add the milk 2. Continue to mix until a homogeneous mixture is obtained 3.

Now add the warm butter 4 and mix again 5. Place a sieve over the bowl and then sift the flour into the bowl 6(for convenience you can also add it in two stages and mix so as to avoid the formation of lumps).

Then with the whips mix vigorously to absorb the flour 7. Continue to mix until you obtain a homogeneous, velvety and lump-free mixture 8. At this point, cover the bowl with cling film 9 and let it rest for at least 30 minutes in the refrigerator.

Once the time has elapsed, mix the dough to revive it and then heat an 18 cm crepe maker (or alternatively a non-stick pan of the same base) and grease it with a knob of butter 10. Once at temperature, pour a ladleful of dough enough to cover the surface of the pan 11: you can help yourself with the appropriate batter spreader for crepes or rotate the pan to distribute the mixture evenly (be careful not to spread it all over the edges to avoid that there is not enough batter left in the center to create a crepe with a uniform surface); it is advisable to carry out these operations very quickly, as the batter will cook quickly 12.

After about 1 minute on medium-low heat, you should notice a slight browning, the edges will tend to come off 13 therefore you can turn the first crepe with the help of a spatula 14. Cook the other side for about 1 minute, waiting for it to brown. Once cooked, transfer it to a serving plate or cutting board. Repeat this operation until the dough is finished, greasing the crepe maker from time to time, you should thus obtain 14 crepes with a diameter of 18 cm: stack each crepe on top of the other so they will remain soft. Your sweet and savory crepes are ready, all you have to do is fill them 15!

To prepare the chiacchiere, sift the flour together with the baking powder and pour into a planetary mixer with a leaf attachment. Add the sugar 1the salt, the previously beaten eggs 2the yolk and the grappa 3. Process until the ingredients are well blended.

Replace the leaf with the hook 4add the seeds of the vanilla bean and the butter 5, then continue to knead for 15 minutes until a homogeneous mixture is obtained: it must be firm but quite malleable. If necessary you can add 5-10 g of water. Transfer the dough to a work surface, and handle it quickly to give it a spherical shape 6.

Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes 7. After this time, divide the pasta into portions of approximately 150 g and start working each one individually. Slightly flatten a first portion with the palm of your hand 8flour it and roll it out with the tirapasta set to the widest thickness 9.

Fold the short sides of the strip of pasta obtained towards the centre 10then roll it out again, each time setting the pastry cutter to an increasingly smaller thickness, until it reaches 2 mm 11. Perform the same procedure on all portions of dough. Leave the rolled dough to rest for a few minutes and in the meantime bring the oil to a temperature of 150-160°. With a scalloped wheel, proceed by shaping rectangles of about 5×10 cm and making two central cuts on each one, parallel to the long side 12.

As soon as the oil has reached the right temperature, dip 2-3 rectangles of puff pastry with the help of a slotted spoon 13 and cook them turning them on both sides until they reach a golden colour. Drain the sheets on absorbent paper and, once cold, plate them and sprinkle them with plenty of sifted icing sugar 14.
Your chats are ready 15.

To make the apple pie, first melt the butter in the microwave or in a double boiler, and keep it aside. Grate the lemon zest 1 and squeeze the juice obtaining about 30 g 2, then set aside both the zest and the juice. Cut the apples in half and remove the core 3,

Peel the apples 4then cut them into four parts 5 and cut them into slices by cutting them along the short side 6.

Put the sliced ​​apples in a bowl and drizzle with the lemon juice 7, mixing them well: this operation will serve to prevent them from blackening. Then sift the 00 flour with the baking powder 8. Then, in a large bowl, pour the eggs 9

and part of the dose of sugar, 10. Start beating with electric beaters 11 and continue pouring the sugar a little at a time 12.

When the mixture starts to lighten, add a pinch of salt 13 and continue beating until you obtain a light and frothy mixture. At this point, add the melted butter brought back to room temperature 14. Flavor with ground cinnamon 15

and also add the grated lemon zest 16. Then, still continuing to whisk, add the sifted flour and baking powder one spoon at a time 17. When the powders are fully incorporated, lower the speed of the electric whisk and slowly pour in the milk at room temperature 18.

When the milk is completely incorporated, stop the whips: the dough is ready 19. Separately, drain the apples in a colander to remove the lemon juice 20 and pour them into the dough 21.

Gently mix from bottom to top to incorporate them well 22. Grease and sprinkle with sugar a 22 cm diameter cake tin and, using a spatula, pour the mixture 23. The cake is ready to be baked 24: cook it in a preheated static oven at 180° for about 55 minutes.

When cooked, take it out 25 and let it cool completely before removing it from the pan. Dust the cake with icing sugar 26 and serve 27: your apple pie is ready to be enjoyed!

To prepare the custard, first place a glass bowl in the freezer. At this point, extract the seeds from the vanilla 1 and cut the pods into pieces 2. Pour the milk into a pan and add both the seeds 3 than vanilla pods.

Remove the zest from the lemon, taking only the yellow part, and add it to the pan 4. Turn on the heat and heat everything up, bringing it to a boil and stirring occasionally. In another pan, pour the egg yolks, sugar and rice starch 5. Using a soft whisk, mix to obtain a creamy and smooth consistency 6.

As soon as the milk is close to boiling, transfer it into the yolks in 3 times, filtering it with a strainer 7 and always mixing with a whisk 8. Transfer back to the heat and stir continuously until it thickens 9.

To cool it quickly, take the bowl out of the freezer and pour the cream inside 10. Mix with a whisk very quickly, until you have brought the cream to 50°, below the cooking point. You will have to obtain a smooth and very shiny cream 11. At this point the custard is ready 12you can use it or store it in the refrigerator by covering it with plastic wrap.

To prepare the tenerina cake, start by finely chopping the chocolate 1then transfer it to a bowl placed in a pan with water (if possible the water should not come into contact with the bottom of the bowl or saucepan in which you poured the chocolate) and melt it in a bain-marie, stirring constantly 2. Only when the chocolate has already melted, but not too hot, add the butter cut into pieces 3.

Let this melt too while continuing to mix 4. Since the exact melting temperature of chocolate is around 50°, the butter should be added only when the chocolate has melted, making sure that it does not exceed its melting point (which is around 32°), and thus avoiding separate. Let the chocolate and butter mixture cool, stirring it from time to time, and in the meantime separate the yolks from the whites in two different and large bowls. At this point add half of the sugar to the latter 5 and whip them until the mixture is firm and frothy 6.

Set aside the whipped egg whites and pour the remaining sugar into the yolks 7then whip everything at moderate speed until the mixture is clear and frothy 8. At this point, with the whisk still in action, slowly pour in the now lukewarm chocolate and butter mixture 9.

Keep beating until you get a uniform mixture 10. At this point, add the whipped egg whites in several stages: initially add about 1/3 of the egg whites 11 mixing with a spatula 12 or with a whisk.

Then incorporate the remaining egg whites this time mixing gently from bottom to top 13. Add the previously sieved flour 14 and always mix with a spatula making delicate movements from bottom to top 15.

You will have to obtain a smooth and uniform mixture 16. At this point, butter and flour a 24-26 cm springform pan (this will make it easier to take the torte from out of the mold) and pour the freshly prepared mixture into it (17-18). Bake in a preheated static oven at 180° for 25 minutes (the use of a convection oven is not recommended as it could cook the outside of the cake too much and the inside too little).

Once baked 19 let your cake cool down before unmolding it. Decorate with icing sugar 20 and serve 21.

To prepare spaghetti alla carbonara, start by putting a saucepan with salted water on the stove to cook the pasta. In the meantime, remove the rind from the bacon and cut it first into slices 1 and then into strips about 1cm thick 2 3. The leftover rind can be reused to flavor other preparations.

Pour the pieces of guanciale into a non-stick pan 4 and brown for about 10 minutes over medium-high heat, be careful not to burn it otherwise it will release too strong an aroma. Meanwhile, plunge the spaghetti into boiling water 5 and cook them al dente. Meanwhile, pour the egg yolks into a bowl 6.

Add the Pecorino 7 and season with black pepper 8. Mix everything with a hand whisk 9until you get a smooth cream.

Meanwhile, the guanciale will be cooked 10; turn off the heat and using a ladle remove it from the pan, leaving the cooking liquid inside the pan itself 11. Transfer the guanciale to a bowl and set aside. Pour a ladle of water from the pasta into the pan 12together with the bacon fat.

Drain the pasta al dente directly into the pan with the cooking liquid 13. Skip it briefly to flavor it 14. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix 15.

To make it creamy, if necessary, you can add a little cooking water from the pasta. Add the bacon 16stir one last time 17 and serve the spaghetti alla carbonara immediately, adding more pecorino on the surface and a pinch of black pepper 18.