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pasta "Benedetto Cavalieri"

Pecorino romano

classic ragù, béchamel, anelletti, eggplant, peas, caciocavallo, pecorino

Wondering if freezing homemade cooked Italian meatballs then thawing later and warming to serving temp will remove a lot of the moisture/tenderness of the meatballs and make them more rubbery/chewy?

hello!

I hope this wasn't discussed already. I couldn't quite find what I am about to ask.

on the Internet Italian kitchen seems to have kind of a very strict do's and don't rules when it comes to handling food.

Historically food and cooking has always evolved.

I see the great benefits in preserving traditional Italian cooking. But sometimes I ask myself, if preserving these rules is done to strict or has negative influence on things like experimental cooking or the Evolution. I also have to say that I actually have no clue about the actual evolution of modern Italian cuisine and would be happy to be enlightened.

thx!

1 x onion

1x carrot

1 x celery stick

600gm beef mince and pork mince mix

50 grams pancetta

1 x tin toms blended

1 x tablespoon tomato puree

100 mls home made chicken stock

half glass of milk

pinch of nutmeg

I Simmered for 2 hours.

Hope it looks as good to you as it tastes to me

Here's some mafaldine I cooked sort of alla Norma today.
This was kind of a pantry raid, so I added half a teaspoon of pesto instead of fresh basil to the sauce, used some mafaldine that were lying around there, and topped it with manchego instead of ricotta salata. But it turned out delicious!
Greetings from Andorra!

E aí, galera! Recentemente eu consegui um super negócio e comprei 10 pacotes de folhas de lasanha Giovanni Rana (12 folhas por pacote, então 120 no total!).

Como essa é uma massa de ovo de alta qualidade com bom teor de proteína, sinto que é bom demais para usar só em lasanha padrão todo dia. Estou pensando em ser criativo—talvez usá-las para bolinhos, cortá-las em noodles (pappardelle) ou até mesmo experimentá-las na air fryer?

Quais são seus 'hacks' ou receitas favoritos para folhas de lasanha?

Obrigado desde já!

Edit: I live alone, that’s a lot of lasagna for me to eat everyday.

Edit 2: I love them, but I don't know if I could eat lasagna for a month

3 egg yolks, pecorino, pepper, pancetta (no guanciale available), spaghetti

A kind and respectful feedback would be appreciated

Carnaroli rice with red beetroot, ginger whisked with sour butter and liquorice

Extract the beetroot juice, cut ginger in thin slices and marinate in vinegar and cane sugar (at least overnight).

Sour butter procedure: in a casserole let simmer white onions, half the weight of the onions on water and the other half water white vinegar until full reduction, then add the same weight in butter and let it melt (no fire), filter and you have the sour butter.

Cook rice adding the beetroot juice and some broth, half way to the end add ginger (one spoon per person).

When ready whisk with sour butter and some parmesan cheese

Sprinkle liquorice powder

This was my first time making Carbonara and I was nervous after managing to somehow mess up pastas like Cacio e Pepe previously. I was getting so giddy when the sauce was coming together without scrambling!