Milk Croquettes This is one of the signature dishes of my mother-in-law. Delicious as a Antipasto or a side dish. Preparation is variation of the Besciamella Sauce, the consistency needs to be more solid in order for the Croquette to keep its shape. The traditional recipe calls for Caciocavallo, a strong sicilian cheese, but parmigiano
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In US it is know as “Lasagna”, which is the singular form of “Lasagne”. Very easy and fast to prepare if you already have the Ragú and Besciamella Sauce ready. It is a matter of assembling different layers. Add any other ingredient you like and you will achieve perfection See Slideshow
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Bolognese Ragú Sauce Ragu’ is not difficult to make and it is convenient to make it in bulk, I always make more than I need and save the extra in the freeze for future use. Ragu’ is the basic ingredient of many delicious meals and it is very convenient to have some ready-prepared when there
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besciamel, or White Roux Sauce béchamel is a classic of the french cuisine. A roux sauce is a combination of flour and fat, and Besciamella is a type of roux with flour and butter. It can be used in many different dishes, in lasagne or as ingredient to thicken a pasta sauce or to prepare
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Tiramisù is so popular that you would think it is a classic in most italian families… and you would be wrong. There are no traces of this delicious italian dessert on any cooking book dated before 1985. Tiramisù is a layered cake, and there is nothing new about it either The true innovation is
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