Classic Lasagna with meat

Minced meat 600 g
Bolognese sauce 600 g
Butter 60 g
Wheat flour 2.5 tablespoons
Olive oil 2 tablespoons
Milk 750 ml
Ready-made dry lasagna sheets 10 pieces
Hard cheese 500 g

Put butter and 2 tablespoons of vegetable oil in a stewpan, melt. Gradually add flour and stir so that there are no lumps left. When all the flour is intervened, pour in all the milk. Reduce the heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream. Heat olive oil in a pan. Add minced meat (preferably pork + veal). Stuffing minced meat until half cooked. Pour the Bolognese sauce into it, salt and pepper to taste. Heat the oven to 180 degrees. Grease the mold with butter. Pour a little bechamel sauce into the bottom, just a little, just to cover the bottom. Lay out layers (not boiled). Put the resulting stuffing on the seams (do not regret it!), On the stuffing – grated cheese. For cheese – bechamel sauce. You need to lay out the sauce as much as necessary, in your opinion, so that the climbing is juicy. Put dry lasagna on top of the sauce. Repeat the procedure. Lubricate the last layer of sheets with bechamel sauce and top with cheese generously. Allow to stand for 7-10 minutes. Put in the oven. Oven 30 minutes.

Spaghetti carbonara with red onion

Spaghetti 250 g
Butter 20 g
2 cloves of garlic
Red onion 1 head
Bacon 50 g
Cream 20% 200 ml
Grated Parmesan Cheese 50 g
4 eggs
Salt to taste
Ground black pepper to taste

Boil water in a large saucepan and cook the pasta until al dente. Usually for this you need to cook it for a minute less than indicated on the pack. While the pasta is boiling, melt the butter in a pan and fry finely chopped onions, garlic and bacon on it. To softness and to a distinct garlic and fried bacon smell. Remove the pan from the heat and beat four egg yolks with cream and grated Parmesan in a deep bowl. Salt and pepper the mixture, whisk again. In the prepared spaghetti, pour the pieces of bacon fried with onions and garlic. Pour in a mixture of cream, yolks and parmesan, mix. And serve immediately, sprinkled with freshly grated cheese and black pepper.

Salad with squids, vegetables and smoked cheese

Easy to prepare and very elegant on a plate, a salad with squid, vegetables and smoked cheese is well suited to the table for guests, or simply as or as a treat for yourself. Delicate tastes of mollusks are quite affordable, unlike other seafood, and just a couple of minutes are enough to cook them. For this salad, mini-squids are better suited – they are good because they have beautiful grill burns on them. To make it easier to carve them, you can slightly freeze fresh carcasses.

Mini squid 12 pieces
8 large cherry tomatoes
Sweet pepper 1 piece
Zucchini 1 piece
Garlic 1 clove
Lemon ½ pieces
Suluguni smoked cheese 100 g
Parsley 15 g
Olive oil 100 ml
Salt to taste
Fresh pepper

Squids are cleaned, washed and put on a napkin so that excess moisture is absorbed. Smoked suluguni grate on a coarse grater.

On the bottom side of the tomatoes make shallow cross-cut cuts. Dip them for half a minute in boiling water and immediately cool in water with ice, and then remove the skin, leaving the green stalks on six tomatoes.

Peel the leaves from the parsley stalks and chop finely, remove the core (if any) from the cloves of garlic and finely chop the clove or rub it on a special fine grater for garlic – to a slurry.

On the same grater, grate two tomatoes without scapes (or turn them into puree with a blender). Mix the chopped parsley, garlic and tomatoes, season with half a lemon juice, salt and pepper to taste and mix again.

Squid (with tentacles), along with coarsely chopped pepper and zucchini, fry in a frying pan on the grill with olive oil – until a golden grill appears on both sides, pepper and salt to taste.

Put vegetables in a deep plate, pour them with a dressing of parsley, garlic and tomatoes, on top – squid, cherry tomatoes, cut in half. Sprinkle with grated cheese and pour over olive oil.

Salad with roasted tomatoes

It can be a great addition to steaks. As tomatoes, it is better to use cherry tomatoes. Firstly, they tolerate roasting perfectly because of their density, and secondly, in winter in our area only cherry tomatoes have a really tomato flavor.

Tomatoes 400 g
A mixture of lettuce leaves 75 g
Garlic 1 clove
Natural yogurt 200 ml
Olive oil 55 ml
Salt to taste
Ground black pepper

Medium-sized tomatoes cut into rings about a centimeter thick. Heat a frying pan, pour in a bit of olive oil and fry the tomato slices until crusted, then remove from heat.

Mix natural yogurt with 50 ml of olive oil. Smash a clove of garlic with a knife, cut into fibers and finely chop. Add chopped garlic to yogurt with butter, salt and pepper to taste.

Seasoning the mixture of lettuce leaves with the resulting sauce, garnish with rings of roasted tomatoes and serve when they have cooled slightly – or when they are still hot, this is a matter of taste.

Healthy and healthy food

Tuscan salad seasoned in the colors of the Italian flag. Just a few spoons are enough to form a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to shove large doses of biomass in yourself, but you also want to eat. In addition to arugula, leaves of corn salad and sorrel feel confidently in this salad, but the green garlic behaves most ideally. Using it, you can, by the way, give up garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: in combination with beans, it is very appropriate. And to heighten the beauty, you can drop a little balsamic vinegar in a bowl.

INGREDIENTS

Ground black pepper to taste
Canned beans 400 g
Salt to taste
Lemon 1 piece
Garlic 2 cloves
Olive oil 50 ml
Arugula 100 g
Curd cheese 200 g
Red onion

Open two cans of red beans in their own juice, drain the juice and rinse the beans in cold water. Those who want to use not canned, but independently cooked beans should think about cooking this salad in the evening. First, soak the beans overnight, and then cook them over low heat until cooked.

The finished beans are mixed with finely chopped red onions, greens, for example, arugula (which, for convenience of eating, you must first tear up with your hands), crushed garlic, olive oil, lemon juice and curd cheese.

Salt, pepper, give products two minutes to get used to each other and serve with a glass of Nobile di Montepulciano, if the wine is left from the evening.