GREEN ONIONS BOOKER T & THE MGS-Blues Brothers Bassist Dies at 70-WEB-GIFTS.COM
Описание:
Bass player and songwriter Donald "Duck" Dunn, a member of the Rock 'n' Roll Hall of Fame band Booker T. and the MGs and the Blues Brothers band, has died in Tokyo. He was 70.
Dunn was in Tokyo for a series of shows. News of his death was posted on the Facebook site of his friend and fellow musician Steve Cropper, who was on the same tour. Cropper said Dunn died in his sleep.
Комментарии:
Gerardo Garcia пишет: The man invented groove in rhythm sections.
Pleiodes пишет: wow i always though this song was from the 80s or something like that :O
GameGuy127 . пишет: Rip mr duck and a great tune
viktor reznov пишет: Awesome
NaturalBornKillahs пишет: An old school jam. Best enjoyed with the top down for sure
Ty Keefe пишет: 2:30 Aston Kutcher lol
Arachnoscribe пишет: RIP Don... Every bassist should study his work before considering a recorded track. Essential and well-framed.
Filthy Peasant пишет: i would like to slap the uploader for that title
Arachnoscribe пишет: P.S. Steve looks really odd without a beard... Just saying.
Fretless99 пишет: My respects to Mr. Dunn; a great bassist; he made it cool to play the bass :)
zosodrew пишет: are you joking?
Waldemar Szargan пишет: great track !!!
crhemmings пишет: do they even write basslines like this anymore? a total classic. thanks duck
pinkybill2003 пишет: This is Duck obviously on this live version, but I think Steinberg played on the album which went number 3. correct me if I'm wrong!
Michael Renn пишет: 2:18. Mary Tyler Moore
bass0111 пишет: You are correct.
Alex Peric пишет: So duck is like on pills or something haha! This is great
Aaron Wes пишет: Nothing is more important than the truth. If you are interested in the TRUTH about life and death, check out *The Present* at truthcontest''com. It is the most clear, complete, and accurate explanation of the truth of life that I have found.
Gerardo Garcia пишет: The man invented groove in rhythm sections.
Pleiodes пишет: wow i always though this song was from the 80s or something like that :O
GameGuy127 . пишет: Rip mr duck and a great tune
viktor reznov пишет: Awesome
NaturalBornKillahs пишет: An old school jam. Best enjoyed with the top down for sure
Ty Keefe пишет: 2:30 Aston Kutcher lol
Arachnoscribe пишет: RIP Don... Every bassist should study his work before considering a recorded track. Essential and well-framed.
Filthy Peasant пишет: i would like to slap the uploader for that title
Arachnoscribe пишет: P.S. Steve looks really odd without a beard... Just saying.
Fretless99 пишет: My respects to Mr. Dunn; a great bassist; he made it cool to play the bass :)
zosodrew пишет: are you joking?
Waldemar Szargan пишет: great track !!!
crhemmings пишет: do they even write basslines like this anymore? a total classic. thanks duck
pinkybill2003 пишет: This is Duck obviously on this live version, but I think Steinberg played on the album which went number 3. correct me if I'm wrong!
Michael Renn пишет: 2:18. Mary Tyler Moore
bass0111 пишет: You are correct.
Alex Peric пишет: So duck is like on pills or something haha! This is great
Aaron Wes пишет: Nothing is more important than the truth. If you are interested in the TRUTH about life and death, check out *The Present* at truthcontest''com. It is the most clear, complete, and accurate explanation of the truth of life that I have found.
Mike O'Shea пишет: tight You'll Need: 1 pound bluefish fillets 2 to 3 tablespoons soy sauce 2 tablespoons finely chopped scallion 1 tablespoon finely chopped ginger root Procedures : Preheat oven to 350 degrees F.
Place fillets in a lightly greased shallow 2 quart casserole dish. Sprinkle soy sauce over fillets; turn to coat. Marinate 20 minutes, turning after 10 minutes.
Rub bluefish fillets with scallion and ginger. Bake for 30 minutes or until fish flakes when pierced with a fork
This is The Bald Chef's favorite Italian recipe Linguini With Red Clam Sauce. Vongole con Linguini is a classic recipe made with a marinara sauce infused with fresh clams. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white but the tomato, red pepper, and basil are much more flavorful. This is The Bald Chef's favorite Italian recipe Linguini With Red Clam Sauce. Vongole con Linguini is a classic Italian recipe made with a marinara sauce infused with fresh clam liquor. Crowed with fresh Little Neck clams that are sweet and tasty. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white and it's not to bad . But Italian Linguini With Red Clam Sauce is a much better recipe. The Italian plum tomatoes , red hot pepper, basil, and the garlic are much more flavorful.For more on this Italian Cuisine recipe and how to cook Italian Linguini With Red Clam Sauce check the recipe at http://www.thebaldchef.net/linguini-r...
Комментарии:
The Bald Chef пишет: Clams vrs oysters I think this would be a great recipe give it a try and get back to me with the results!
joed596 пишет: Glen . . .. quick question: at around 2:50 if there IS still sand at this point, could you just filter it out with gauze before continuing?\r \r I never tried cooking clams before :-(\r \r Thanks again, "Bald Chef"\r \r :-)\r
Maliwan Madong пишет: Looks so nice i love to test it :-)
The Bald Chef пишет: Thanks man!
De Ce Ma пишет: I'm gonna try this tonight! Looks delicious!
joed596 пишет: Glen, you do a GREAT job! You could use your Italian bread with this! ;-)\r \r But, how do you decide what to make each night? Does your wife or your daughter ask for something in particular? Or do they leave it all up to you?\r \r \r Just curious!\r \r \r All best, Jersey Joe :-)
ManCaveMeals пишет: Looks awesome! BTW- I hit Cuba Libre last week and it was excellent :)
FitAnge S пишет: Yum I love linguini. Never tried it with clam sauce though. Very interesting.
The Bald Chef пишет: Did it help when you added the vinegar to the recipe for Linguini With Red Clam Sauce ? I would love to know how it tasted.
The Bald Chef пишет: Italian Linguini With Red Clam Sauce rocks on. Like it might wake up Keith Moon! I don't get too excited about many of my recipes but this is the best of the best when it comes to cooking. Thanks for the support, if you ever want to cook any of my recipes this is the one! I would have to say this is my signature dish, and that’s a bold statement
The Bald Chef пишет: Now your cooking looks like you mastered the Linguini With Red Clam Sauce recipe. This is now your recipe, great job!
EZGlutenFree пишет: This looks fantastic. I don'r know why I'm always making it with white sauce. After seeing your video, I'm thinking I gotta break out the red sauce. Nice job.
Mugwump Kwingwaage пишет: Well, I tried with the clams. Didn't get as much clam taste as I'd have liked. I'll try with the fishier oyster next time.
The Bald Chef пишет: When you go with the red clam sauce you will never go back to a Linguini with white sauce. The Italian Linguini With Red Clam Sauce is so much more flavorful. Give this recipe a try and you will then see what I know! Thanks always for your support and comments.
The Bald Chef пишет: When you think you have this recipe for Linguini With Red Clam Sauce your style down to your cooking specifications I would love to hear about your cooking experience and ideas!
CheesySanchez пишет: It gave the sauce a certain sheen, I'm not sure if you achieved the look but when I used the vinegar, it gave the sauce more shine. The acidic of the wine I used and that of the vinegar complimented the clams. It was very much along the lines of lemon complimenting crabs or salmon. I very much enjoyed the clam sauce you made before hand. I would've never though to do that prior but now I do!!! :)
Mugwump Kwingwaage пишет: Yeah, hopefully they don't dissolve. And maybe have to balance out the spices or use something else to bring out the taste of seafood in such a dish. Ah well, that's the fun of cooking. Experiment!
The Bald Chef пишет: Oh you have to try this Italian Linguini With Red Clam Sauce recipe just one time. It's good, and if you have never had clam sauce take my recommendation. Thanks for your comment, and have a good day!
The Root Boy Cooks ! пишет: Red is the best! Everybody makes the white but I love the red. Another great recipe! Thumbs Way Up!
Chumplestilskin пишет: Looks excellent! Going shopping for the stuff tonight!
The Bald Chef пишет: Thanks Joe for your comment, and question. I will start off by saying my children are all grown and out on their own. My wife almost never eats my food. She likes rice and vegetables. I myself enjoy all types of food! some nights it might be Italian food. Then I just think of an Italian recipe, like Italian Linguini With Red Clam Sauce for example. Then I get my camera out and start cooking, and filming. Eat the meal and edit and post the video. This then gives me content for my web site.
The Bald Chef пишет: This is sad. Thank God I live on the East coast where we still have fresh Clams. One thing is for sure this is an outstanding recipe for Linguini With Red Clam Sauce (Vongole con Linguini). Thanks for your review and comment.
The Bald Chef пишет: Well it will be worth the effort, this Italian Linguini With Red Clam Sauce recipe is off the hook. When you cook this pasta dish re -post the results, I would love to hear your review! Thanks for checking this recipe out and good luck!
lpgft пишет: As I am watching this video I am eating my linguini with my concoction of pasta sauce and added jar bought clams and i must say, yours looks much more deliciousa !! I trya thisa nexta timea !!
CheesySanchez пишет: I added a bit of vinegar to blend with the red wine.
Chumplestilskin пишет: Yep..tried again tonight with 3/4 Tablespoon. Just right! I felt like a pro. Tasty recipe
Mugwump Kwingwaage пишет: How about oysters without the shell?
The Bald Chef пишет: I would love to hear how your Italian recipe Linguini With Red Clam Sauce comes out with fishier oysters! Might be tasty , thanks for the post!
The Bald Chef пишет: Thanks Deanna.This is a great recipe for Linguini With Red Clam Sauce, and it is delicious. If you cook this Italian recipe tell me how it came out.
The Bald Chef пишет: Great minds think alike. Italian Linguini With Red Clam Sauce is the best and i refuse to argue this point. Thanks for your comment and good taste!
Nirwan Mainali пишет: Gonna try this tonight. Looks good.
Chumplestilskin пишет: Followed it exact, great but a little spicy for me. I think next time I will put in a half tablespoon of rushed red pepper and work it up from there. Thanks for the recipe!
The Bald Chef пишет: Thanks for your good taste and comment! I just love this Italian Linguini With Red Clam Sauce recipe.
The Bald Chef пишет: Maliwan do your self a favor and try cooking this Italian recipe Linguini With Red Clam Sauce. It is easy to cook and tates great. Thanks for your rview of my pasta recipe :) Cheers!
The Bald Chef пишет: Well I have always been a big fan of this Italian recipe Linguini With Red Clam Sauce. It a great recipe, and I thank you for your comment!
gck82V пишет: Thank you!!
The Bald Chef пишет: Cut down on the crushed red peppers and you may find the sweet spot for this recipe that is talored to your taste. Thanks for giving this e Linguini With Red Clam Sauce a try! :)
The Bald Chef пишет: Give this Italian Linguini With Red Clam Sauce recipe a try. I think you would love it. Thanks for the comment.
James Strange пишет: Looks really good!
The Bald Chef пишет: Joe at 2:50 what you are seeing is a tan color that may appear to be sand but I can assure you it is not.What you are seeing is the Marsala Wine,garlic, and the clam liquor. I am an absolute stickler when it comes to preparing clams, I have made the mistake of not washing the sand off of clams in the past. One thing I also do, that was not seen, is I take the clam liquor and pour it into the measuring cup very closely so that the last few ounces that may contain residual sand are never used.
bebebutterfield1 пишет: Ummmm I love clam sauce red or white. Due to the Fucushima radiation leak I'm giving up any shell fish...sadly. We live in the great north west and I just dont want to risk radiation poisoning. Maybe when the big fishing industries start crying the world leaders will send in a clean up crew. Nice video and sorry to bring up a enviromental disaster. TY for sharing.
The Bald Chef пишет: Clams vrs oysters I think this would be a great recipe give it a try and get back to me with the results!
joed596 пишет: Glen . . .. quick question: at around 2:50 if there IS still sand at this point, could you just filter it out with gauze before continuing?\r \r I never tried cooking clams before :-(\r \r Thanks again, "Bald Chef"\r \r :-)\r
Maliwan Madong пишет: Looks so nice i love to test it :-)
The Bald Chef пишет: Thanks man!
De Ce Ma пишет: I'm gonna try this tonight! Looks delicious!
joed596 пишет: Glen, you do a GREAT job! You could use your Italian bread with this! ;-)\r \r But, how do you decide what to make each night? Does your wife or your daughter ask for something in particular? Or do they leave it all up to you?\r \r \r Just curious!\r \r \r All best, Jersey Joe :-)
ManCaveMeals пишет: Looks awesome! BTW- I hit Cuba Libre last week and it was excellent :)
FitAnge S пишет: Yum I love linguini. Never tried it with clam sauce though. Very interesting.
The Bald Chef пишет: Did it help when you added the vinegar to the recipe for Linguini With Red Clam Sauce ? I would love to know how it tasted.
The Bald Chef пишет: Italian Linguini With Red Clam Sauce rocks on. Like it might wake up Keith Moon! I don't get too excited about many of my recipes but this is the best of the best when it comes to cooking. Thanks for the support, if you ever want to cook any of my recipes this is the one! I would have to say this is my signature dish, and that’s a bold statement
The Bald Chef пишет: Now your cooking looks like you mastered the Linguini With Red Clam Sauce recipe. This is now your recipe, great job!
EZGlutenFree пишет: This looks fantastic. I don'r know why I'm always making it with white sauce. After seeing your video, I'm thinking I gotta break out the red sauce. Nice job.
Mugwump Kwingwaage пишет: Well, I tried with the clams. Didn't get as much clam taste as I'd have liked. I'll try with the fishier oyster next time.
The Bald Chef пишет: When you go with the red clam sauce you will never go back to a Linguini with white sauce. The Italian Linguini With Red Clam Sauce is so much more flavorful. Give this recipe a try and you will then see what I know! Thanks always for your support and comments.
The Bald Chef пишет: When you think you have this recipe for Linguini With Red Clam Sauce your style down to your cooking specifications I would love to hear about your cooking experience and ideas!
CheesySanchez пишет: It gave the sauce a certain sheen, I'm not sure if you achieved the look but when I used the vinegar, it gave the sauce more shine. The acidic of the wine I used and that of the vinegar complimented the clams. It was very much along the lines of lemon complimenting crabs or salmon. I very much enjoyed the clam sauce you made before hand. I would've never though to do that prior but now I do!!! :)
Mugwump Kwingwaage пишет: Yeah, hopefully they don't dissolve. And maybe have to balance out the spices or use something else to bring out the taste of seafood in such a dish. Ah well, that's the fun of cooking. Experiment!
The Bald Chef пишет: Oh you have to try this Italian Linguini With Red Clam Sauce recipe just one time. It's good, and if you have never had clam sauce take my recommendation. Thanks for your comment, and have a good day!
The Root Boy Cooks ! пишет: Red is the best! Everybody makes the white but I love the red. Another great recipe! Thumbs Way Up!
Chumplestilskin пишет: Looks excellent! Going shopping for the stuff tonight!
The Bald Chef пишет: Thanks Joe for your comment, and question. I will start off by saying my children are all grown and out on their own. My wife almost never eats my food. She likes rice and vegetables. I myself enjoy all types of food! some nights it might be Italian food. Then I just think of an Italian recipe, like Italian Linguini With Red Clam Sauce for example. Then I get my camera out and start cooking, and filming. Eat the meal and edit and post the video. This then gives me content for my web site.
The Bald Chef пишет: This is sad. Thank God I live on the East coast where we still have fresh Clams. One thing is for sure this is an outstanding recipe for Linguini With Red Clam Sauce (Vongole con Linguini). Thanks for your review and comment.
The Bald Chef пишет: Well it will be worth the effort, this Italian Linguini With Red Clam Sauce recipe is off the hook. When you cook this pasta dish re -post the results, I would love to hear your review! Thanks for checking this recipe out and good luck!
lpgft пишет: As I am watching this video I am eating my linguini with my concoction of pasta sauce and added jar bought clams and i must say, yours looks much more deliciousa !! I trya thisa nexta timea !!
CheesySanchez пишет: I added a bit of vinegar to blend with the red wine.
Chumplestilskin пишет: Yep..tried again tonight with 3/4 Tablespoon. Just right! I felt like a pro. Tasty recipe
Mugwump Kwingwaage пишет: How about oysters without the shell?
The Bald Chef пишет: I would love to hear how your Italian recipe Linguini With Red Clam Sauce comes out with fishier oysters! Might be tasty , thanks for the post!
The Bald Chef пишет: Thanks Deanna.This is a great recipe for Linguini With Red Clam Sauce, and it is delicious. If you cook this Italian recipe tell me how it came out.
The Bald Chef пишет: Great minds think alike. Italian Linguini With Red Clam Sauce is the best and i refuse to argue this point. Thanks for your comment and good taste!
Nirwan Mainali пишет: Gonna try this tonight. Looks good.
Chumplestilskin пишет: Followed it exact, great but a little spicy for me. I think next time I will put in a half tablespoon of rushed red pepper and work it up from there. Thanks for the recipe!
The Bald Chef пишет: Thanks for your good taste and comment! I just love this Italian Linguini With Red Clam Sauce recipe.
The Bald Chef пишет: Maliwan do your self a favor and try cooking this Italian recipe Linguini With Red Clam Sauce. It is easy to cook and tates great. Thanks for your rview of my pasta recipe :) Cheers!
The Bald Chef пишет: Well I have always been a big fan of this Italian recipe Linguini With Red Clam Sauce. It a great recipe, and I thank you for your comment!
gck82V пишет: Thank you!!
The Bald Chef пишет: Cut down on the crushed red peppers and you may find the sweet spot for this recipe that is talored to your taste. Thanks for giving this e Linguini With Red Clam Sauce a try! :)
The Bald Chef пишет: Give this Italian Linguini With Red Clam Sauce recipe a try. I think you would love it. Thanks for the comment.
James Strange пишет: Looks really good!
The Bald Chef пишет: Joe at 2:50 what you are seeing is a tan color that may appear to be sand but I can assure you it is not.What you are seeing is the Marsala Wine,garlic, and the clam liquor. I am an absolute stickler when it comes to preparing clams, I have made the mistake of not washing the sand off of clams in the past. One thing I also do, that was not seen, is I take the clam liquor and pour it into the measuring cup very closely so that the last few ounces that may contain residual sand are never used.
bebebutterfield1 пишет: Ummmm I love clam sauce red or white. Due to the Fucushima radiation leak I'm giving up any shell fish...sadly. We live in the great north west and I just dont want to risk radiation poisoning. Maybe when the big fishing industries start crying the world leaders will send in a clean up crew. Nice video and sorry to bring up a enviromental disaster. TY for sharing. You'll Need: 1 (11 ounce) package fresh linguine 1/4 cup olive oil 1 tablespoon butter 4 garlic cloves, minced 3 tablespoons fresh basil, chopped 1 teaspoon salt 1 (28 ounce) can crushed Italian tomatoes in pur�e 1/2 cup clam juice 1 pound littleneck clams, scrubbed Procedures : Prepare pasta according to package directions.
Meanwhile, in a large saucepan, heat olive oil and butter over medium heat. Add the garlic and simmer for 3 minutes or just until the garlic begins to color. Take care not to burn the garlic. Add basil, salt, tomatoes and clam juice. Lower heat and simmer for about 8 minutes. Add clams; cover and simmer for about 3 minutes or until clams open.
Tear the mushrooms into strips to comply with the shape of the pasta.
Комментарии:
erosamuk пишет: i'll take it... and him, too!!
knightseb пишет: You are too kind. Thanks :)
erosamuk пишет: i'll take it... and him, too!!
knightseb пишет: You are too kind. Thanks :) You'll Need: 1/4 cup butter 5 shallots, minced 1 clove garlic, lightly crushed 1 pint small fresh oysters, drained 3 scallions, minced 2 tablespoons fresh parsley, minced 1/2 pound linguine, cooked al dente Salt Freshly-ground black pepper Procedures : Melt butter in a large skillet over medium heat. Add shallots and garlic and saut� until garlic is golden. Discard garlic. Continue cooking until shallots are soft, about 5 minutes.
Add oysters and liquid, scallions and parsley. Reduce heat and simmer until oysters are heated through, but still slightly soft, about 3 minutes.
Add pasta and toss to combine. Season with salt and pepper to taste and serve immediately!
Watch how to make a restaurant classic! It's so easy to make at home. This clam sauce has no butter or cream. Instead, it stars garlic, basil, and olive oil, so it's light and healthy. Serve over linguine and garnish with chopped fresh parsley.
Allrecipes пишет: We'd recommend Pinot Griggio or Sauvignon Blanc.
silver fox пишет: Haha arrested but happy and contented. Yummy
may rayo пишет: WELCOME BACK NARRATOR!! HIHI :D
Mina Lee пишет: Haha that pouring the salt into the boiling pot is a force!
TheBudderWolf411 пишет: I mean how much salt when your cooking the pasta
gsooo1 пишет: It's kinda funny,! But what do the vegetarians add to get the same flavour?
Centro Odontoiatrico Delta пишет: why do you use pre cooked clams? are the clams difficult to find in your country?
Dominika Paczkowska пишет: Can I make it without using wine?
Виктор Белый пишет: Where are the cooking times?
Hello Aisling пишет: Oh god yum!!!:-D Why do I watch these videos when I am hungry?!:-P Will certainly be trying this out!:-)
angrymunster пишет: wow this is very delicious.
Allrecipes пишет: Thank you for your question. This recipe calls for 1/2 teaspoon of salt. We would recommend tasting the sauce first to see how much salt it needs, and then seasoning to taste. Enjoy!
luca rutigliani пишет: I am a subscriber of allrecipes but at the same time i am italian. Im telling you, if you were to put parmesan cheese on a pasta with fish you would get arrested!!
Victoria Robinson пишет: This looks really delicious! :D
Allrecipes пишет: Thank you for your question, Виктор. You would cook the sauce for about 10 minutes. Enjoy!
Richard Blaine пишет: I could go for a plate of that right now! Looks great!
TheBudderWolf411 пишет: How much salt?
Allrecipes пишет: Thank you for clarifying. You want to add a few teaspoons of salt. Enough, to have the water taste salty as the sea. This will ensure that the pasta is fully seasoned. Enjoy!
Allrecipes пишет: Hi Dominika, thanks for your question. You can substitute the white wine with white grape juice or vegetable stock. Enjoy :)
fromieandjimmy пишет: What kind of white wine do you use?
Jesus Mendoza пишет: I thought the person Or narrator left for good. Glad she is back :D
Allrecipes пишет: We'd recommend Pinot Griggio or Sauvignon Blanc.
silver fox пишет: Haha arrested but happy and contented. Yummy
may rayo пишет: WELCOME BACK NARRATOR!! HIHI :D
Mina Lee пишет: Haha that pouring the salt into the boiling pot is a force!
TheBudderWolf411 пишет: I mean how much salt when your cooking the pasta
gsooo1 пишет: It's kinda funny,! But what do the vegetarians add to get the same flavour?
Centro Odontoiatrico Delta пишет: why do you use pre cooked clams? are the clams difficult to find in your country?
Dominika Paczkowska пишет: Can I make it without using wine?
Виктор Белый пишет: Where are the cooking times?
Hello Aisling пишет: Oh god yum!!!:-D Why do I watch these videos when I am hungry?!:-P Will certainly be trying this out!:-)
angrymunster пишет: wow this is very delicious.
Allrecipes пишет: Thank you for your question. This recipe calls for 1/2 teaspoon of salt. We would recommend tasting the sauce first to see how much salt it needs, and then seasoning to taste. Enjoy!
luca rutigliani пишет: I am a subscriber of allrecipes but at the same time i am italian. Im telling you, if you were to put parmesan cheese on a pasta with fish you would get arrested!!
Victoria Robinson пишет: This looks really delicious! :D
Allrecipes пишет: Thank you for your question, Виктор. You would cook the sauce for about 10 minutes. Enjoy!
Richard Blaine пишет: I could go for a plate of that right now! Looks great!
TheBudderWolf411 пишет: How much salt?
Allrecipes пишет: Thank you for clarifying. You want to add a few teaspoons of salt. Enough, to have the water taste salty as the sea. This will ensure that the pasta is fully seasoned. Enjoy!
Allrecipes пишет: Hi Dominika, thanks for your question. You can substitute the white wine with white grape juice or vegetable stock. Enjoy :)
fromieandjimmy пишет: What kind of white wine do you use?
Jesus Mendoza пишет: I thought the person Or narrator left for good. Glad she is back :D You'll Need: 2 tablespoons butter or margarine 1 tablespoon peanut oil 3 cloves garlic, finely minced 1/4 cup half and half 1/4 cup B&B Liqueur 2 (6 1/2 ounce) cans chopped clams, drained 1/4 teaspoon salt 1/4 cup chopped parsley 1 (8 ounce) package linguine, cooked according to package directions Procedures : Heat butter and peanut oil in a skillet over medium heat. Add garlic and saut� 2 minutes, or until tender.
Remove skillet from heat; stir in half-and-half, B&B Liqueur, clams and salt. Return skillet to heat and cook and stir until mixture is heated through. Do not boil.
Toss clam sauce and parsley with drained hot linguine and serve
You'll Need: 16 ounces linguini pasta 3 tablespoons olive oil 1/4 cup dry white wine 2 garlic cloves, minced 2 slices slightly stale bread, grate into crumbs 13 ounces minced clams in juice 8 ounces bottled clam juice 1 tablespoon dried parsley Procedures : Cook pasta according to directions on package. In a large skillet, heat oil over medium heat and cook garlic until lightly browned. Stir in bread crumbs and cook until lightly toasted. Remove and set aside.
Place clams (with liquid), bottled clam juice, and wine in skillet and bring to a boil. Cook until reduced to 1/3 of original. Stir in parsley, salt and pepper.
Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts
Описание:
Tosca shows you how to make Tri-Colour Pasta with Tuna, Spinach and Artichoke Hearts. Try it for dinner tonight! Swap the tuna for tofu, beans, nuts or seeds and you'll have a vegan friendly meal option! Get the recipe here: http://eatcleandiet.com/food_and_reci...
Комментарии:
Daisy пишет: love this healthy recipe! zoom in plz! Clean eating has given more energy, more importantly, I feel alive!!!! So this is what high on life feels like.
BeeBabbles пишет: my 8 year old daughter and I were watching this video, and she said, "mama you have to make that, it looks delicious." So happy to be teaching my children to eat clean.
Jaime Jones пишет: is that whole wheat pasta?
Daisy пишет: love this healthy recipe! zoom in plz! Clean eating has given more energy, more importantly, I feel alive!!!! So this is what high on life feels like.
BeeBabbles пишет: my 8 year old daughter and I were watching this video, and she said, "mama you have to make that, it looks delicious." So happy to be teaching my children to eat clean.
Jaime Jones пишет: is that whole wheat pasta? You'll Need: 1 (16 ounce) can artichoke hearts, drained and quartered 2/3 cup sliced ripe olives 1/4 cup olive oil or vegetable oil 3 tablespoons lemon juice 2 cloves garlic, minced, or 1/2 teaspoon garlic powder 3 dashes Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 8 ounces linguine Procedures : Combine artichoke hearts, olives, oil, lemon juice, garlic, Tabasco sauce, salt and pepper. Let stand at least 1 hour.
Cook linguine according to package directions, omitting salt; drain. Rinse with cold water and drain again. Combine linguini and artichoke mixture. Cover and chill. Toss before serving
1 lb Linguine (Dried or Fresh) 1/2 lb tiger shrimp (Approx 15-17 shrimp) 1 cup white wine (Preferably Chardonnay) 5 tbsp butter 5 tbsp parmesan cheese 1 tbsp chopped garlic 2 tsp garlic flake 2 tbsp chopped parsley 1 lemon (Zested & Juice) Salt & Pepper to taste
Thanks for watching!!!
You'll Need: 1/2 cup Italian dressing (regular or fat-free) 1 clove garlic, minced 1/4 cup chopped parsley 2 teaspoons grated lemon peel 1 teaspoon salt Dash of cayenne pepper 1/2 pound shrimp 1 medium yellow squash, julienned 1 medium zucchini, julienned 1 medium carrot, julienned 3 green onions 1/2 pound linguine, cooked Procedures : In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and saut�. Toss linguine with vegetables, shrimp, and sauce.
Serve at once with crusty French or Sheepherder�s Bread.
Christmas Eve Pasta: Lemon Pepper Shrimp Linguini (or spaghetti)
Описание:
The Kitchen Witch demonstrates how to make another favourite recipe for Christmas Eve dinner: Lemon Pepper Shrimp Linguini. Tender morsels of shrimp are enveloped in a herbed lemon wine and butter sauce and tossed with linguini or spaghetti.. Visit the recipe here: http://www.lyndsaythekitchenwitch.com...
You'll Need: 1 pound spaghetti 2 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 tablespoon basil Freshly-ground black pepper, to taste Procedures : Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
Combine remaining ingredients. Mix well and toss with the pasta. Serve hot or cold
HASH BROWNS, LEMON CHICKEN AND PINE NUT PEAS RECIPE - SORTED
Описание:
This is a great example of clean simple flavours making a really tasty meal. We inject a little bit of technique with the homemade hash browns...an easy way to impress guests!
Gizmogirl192 пишет: I want you guys to start feeding your production crew that is there with you when you guys taste it at the end...you know they want some of that too. lol
cutestufflover пишет: hmm , yummy ..
Dumidiot84 пишет: Hi sorted
eternalsweetheart〈3 пишет: Hey Sorted guys! I see when you guys cook you use butter a lot but I was wondering if I could just use plain olive oil or veggie oil instead so I could cut the fat down. My mom and dad are both kind poor in health so they're trying to be healthy. I have to do the cooking so this would help me a lot. Also, watching your Feel Good Food segments on Body Talk help a lot with giving me new ideas as well.
Protonic Vigilon пишет: IS THERE ANYTHING THAT THEY HAVENT COOKED THATS ISNT NICE????? (except the microburger)
SORTED Food пишет: Stock is good!
BelieveInFitness пишет: I take it this guy couldn't hack it as a "chef" so now he does these "cooking" videos.
Sylvia Tong пишет: Like the way Ben says Rosti. xx
Matthew Thacker пишет: by doing this he has become way more successful than 95% of all other 'chefs'
Sarah Boeke пишет: "Like an armadillo" lol I'm going to use that from now on
lysah09 пишет: Saw on tumblr that you can use a raw onion ring as a ring if you don't have those cooking rings and eat it as well a bit less washing up :)
vmmusic пишет: They cut the video a lot so we might not have seen it, but I know they frequently flip the board to the other side
JustForFunST пишет: Yes! I love 1 pan recipes!!!
GirlOnTheInternet Crys пишет: Armadillo? :)))
MrIlovebaking пишет: What if I don't have a machine to cut the potatoes?
yesitsvish пишет: dime reference ?
rayray93 пишет: if you don't have a ring maybe use a thickly cut ring of onion!
Andrea Ng пишет: This looks so good. I want foodddddd
SORTED Food пишет: You can use stock instead!
SORTED Food пишет: You can, but for better texture and even cooking quality it's better to peel them.
Bianca Laura пишет: Love this hahahaha
Gabrielle Benito пишет: I'm cooking this right now and let me tell you it smells amazing! THANK YOU!
Ana Morales пишет: Can u make scones
backroom20 пишет: lol keep in mind i live in the US thanks though Samantha Farnworth
ijeremyoliver пишет: "I'm going to enjoy this. I knew it." Barry's Psychic.
SORTED Food пишет: Yep, once you've crisped up the chicken skin, just turn it over and chuck the other stuff in. Pour in the stock and let it bubble away. It might take a bit longer, so just be sure that the chicken is cooked through!
Claudine Palma пишет: You can use foil and form the shape of the mould. Then TADAAA! you can use that for the potatoes.
Ivy Jane пишет: Hahahahahahhaha armadillo :P
Jason Green пишет: Note to self: do not watch when hungry
koalaXluv пишет: Ben, have you ever eaten an armadillo?
SORTED Food пишет: We have! Check out our website for the video. Search for Rainbow Cake!
Saphuria пишет: Lemon poppy seed muffins! Could you guys do that? PLEASE?!
SORTED Food пишет: We might just have something coming up for you ;-)
Kazutoification пишет: Sorted Marathon? A-GO-GO!
13LavenderRose пишет: Opps- sorry Barry! I accidentally spelled your name wrong!
SORTED Food пишет: It's the Kenwood FPM 264.
Jennjacdance пишет: Is there a way to cook this just in a fry pan? I don't have an oven but this looks too good not to make!
Adelaide Kingston пишет: We all do.... don't we?
Tiffanie Wong пишет: THE POTATOES LOOK AMAZING! CANT WAIT TO TRY!
IshaByDesign пишет: You guys should do a series of recipes that have 5 ingredients or less!
angylsurfr пишет: Goodness. Barry is such a beautiful and well groomed man lol. Oh yeah. And a delicious looking recipe, as usual. :)
uknwtheusername пишет: it's just you, don't be paranoid
Herlina Herlina пишет: Armadillo! Of course! xD
joiskyhigh пишет: Mission for the coming weekend: compare as many totally un-armadillo related things with armadillos as possible. And see how many references I can get away with before anyone saying anything.
Alyssa Gerochi пишет: Goddammit guys I'm hungry as hell now.
littleXCrunner пишет: Can you guys make a peruvian recipe? If so thanks :D
Marios Gregoriou пишет: i read hash brownies... i was disappointed...
SORTED Food пишет: Nice idea ... in the meantime how about Battenberg Cake?! Check out our recipe!
rattsru4 пишет: Red2 looks goood
minipt13 пишет: what dot they keep calling the hash browns... roshti?
faridamogalify пишет: Looks yummy
Nirrr1000 пишет: ..Isn't an Armadillo an animal..
Lala16ss пишет: I was wondering, who usually answer questions from the viewers ? Just curious.
octalspin пишет: Rööööschhhti
mandymckk пишет: Armadillos.
Hailey Ashbee пишет: I would like to request a recipe featuring spaghetti squash :)
Ninjabrock пишет: You giss should make golosh
RedVein3106 пишет: Do a series of episodes talking about all your favourite equipment!!!!!
Sze Hon Ong пишет: yum
Trevor Brough пишет: I read "hash brownies" and clicked on the video, this is an acceptable alternative though
Wing Man Siu пишет: Barry is so sexy ;)
SORTED Food пишет: You could leave them out!
CarrieCarolyn пишет: Do you have to peel the potatoes? There's so much nutrients in the skin.
Banana Berry пишет: What can I but instead of the white wine ! I don't drink alcohol
kelckv пишет: What potatoes were used here? My hash turned out mushy :(
SORTED Food пишет: Stock can be used instead!
Jake Davey пишет: Just use a cheese grater
dani ella пишет: what are pine nuts? Can I substitute them for sth else?
SORTED Food пишет: Of course! Or a variety of beans would be nice too!
mspatti пишет: Armadillo is not a good food term. They carry the virus for leprosy, and are most often seen as roadkill. Eew.
Penguuwn пишет: Can you guys make something good for a Ketogenic Diet or just anything Keto friendly? :)
sc223 пишет: Barry's face at 5:20
Dat hash.
Jennjacdance пишет: cool thanks!
Hanta Catalan пишет: Can you do another Thai Dish? This time Fried Rice!!!
Phoebe Prince пишет: I live alone and not old enough to buy alcohol. I can never good good food lol
Emily Stevens пишет: ..my dad shoots a lot of rabbit and pigeon.. we dont know what to do with the meat.. weve done 'kentucky backed rabbit' and your paella but could seriously do with some help
Kshama Parate пишет: I wonder if Ben says "sorted" after every meal he cooks at home... :P
cutiehotstuff23 пишет: i was wondering if you could do a recipe for vegetarians other than bean burger, something without mushroom and great for the summer would be fantastic
nessthemovie пишет: I think you can use a cheese grater. it wont have the same thinkness or length, but it would work. i'm pretty sure anyway.
petar ramljak пишет: you should do summer drinks
Simon Briggs пишет: Yumo
Isa Gaines пишет: Hey SORTED Food:) wen you say caster Sugar, do you mean kristelised sugar or Fine powderi sugar??? Pls answer!!! And alsow i live in Switzerland and we hafe Strawbeery Season right now, so can you make a Dessert with strawbeeries??? ( Sorry about my horible english:(!!)
Libelles Craftales пишет: Armadillo!! hahaha
xylophonefairy пишет: Ugh when I made rosti I had to grate the bloody potato by hand... Need to get a food processor!
jidapha seattipanich пишет: Do you have any suggestion for a healthy breakfast?
petar ramljak пишет: i i made this it is amazing
MrHer9 пишет: makes me wanna try one...crunchy on the outside, soft in the middle lol
Isa Gaines пишет: Ok thx alot:) do you live in Switzerland?
archnadia пишет: I translated for my mother and she is going to try it! :D
Gizmogirl192 пишет: I want you guys to start feeding your production crew that is there with you when you guys taste it at the end...you know they want some of that too. lol
cutestufflover пишет: hmm , yummy ..
Dumidiot84 пишет: Hi sorted
eternalsweetheart〈3 пишет: Hey Sorted guys! I see when you guys cook you use butter a lot but I was wondering if I could just use plain olive oil or veggie oil instead so I could cut the fat down. My mom and dad are both kind poor in health so they're trying to be healthy. I have to do the cooking so this would help me a lot. Also, watching your Feel Good Food segments on Body Talk help a lot with giving me new ideas as well.
Protonic Vigilon пишет: IS THERE ANYTHING THAT THEY HAVENT COOKED THATS ISNT NICE????? (except the microburger)
You'll Need: 2/3 cup plus 1 tablespoon olive oil 3/4 pound diced cooked chicken 12 ounces lemon-pepper linguine or regular linguine 2 cups snow peas, cut into matchstick-size strips 3/4 cup pine nuts 1/2 cup fresh parsley 3 tablespoons fresh lemon juice 2 tablespoons Dijon mustard Procedures : Cook pasta until tender. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to combine all ingredients.
Whisk lemon juice and mustard in small bowl. Add remaining 2/3 cup olive oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with dressing
How to Make Lemon Parmesan Salmon Pasta | An Original Knorr® Recipe
Описание:
Bring a little excitement to pasta night with the help of our Lemon Parmesan Salmon Pasta recipe. It adds a few simple and tasty twists to other salmon and pasta recipes. Watch as Knorr® Chef Einav cooks up this saucy dish.
You'll Need: 3/4 pound linguine 3/4 cup whipping cream 1 tablespoon butter 3 tablespoons fresh lemon juice 1 tablespoon grated lemon peel 1/2 cup parmesan cheese Procedures : Cook pasta al dente and drain, reserving 1/2 cup cooking liquid.
Bring cream and butter to simmer in large skillet over medium/high heat. Mix in lemon juice and peel. Add pasta and toss to coat, adding reserved liquid as needed to thin sauce to desired consistency. Add cheese and toss to blend. Season with salt and pepper
Jack Scalfani shows you how to make Lazy Man's Lasagna. Be sure to subscribe to this channel and see Jack's new channel: http://youtube.com/jackonthego
Комментарии:
Richard Richmond пишет: This is not how i make a lasagna, this looks gross.
Google - Lasagna and that is how to make lasagna.
Ash_Marks пишет: well then go to the fridge and get a Turkey.
fall22123 пишет: I'm so damn Canada.
OZOBIEUSA1 пишет: Ummm, pretty close to looking like Mostacoli....
Elmar bjarnason пишет: im going to kill, you.......
Ben Parrish пишет: Yes, but that isn't lasagna. Lasagna is a type of noodle. So in order to make Lasagna you need lasagna noodles. This is a pasta bake.
michael smith пишет: can you do a calzone surprize?
Brooce Weyn пишет: Canada. That is all.
kevin121260 пишет: ANYONE plz tell me is that sour cream or some type of cheese if its cheese plz tell me what kind
Peter Schliegel пишет: Dip dry pasta into ketchup.... wait 5 minutes. Voila: cheap lasagna.
C0URTx00x пишет: It's the spoon he was using that was in the sauce bowl in the sink tard. Learn how to insult someone properly.
Jvice GangsGames пишет: Awesome.
willman808 пишет: This looks like it's going to kill me but god damn does it look delicious
shadownetspy95 пишет: holy fuck thats an ass load of cheese
RandomGuy5937 пишет: you callthis lasagne but dont use lasagne pasta and you call the penne, macaroni
Jamie Faye пишет: try watching the perfect omelette video then
Nalty21 пишет: So we get some tomato sauce, some pasta, and then just BAM add a shit load of cheese, Heart attack pasta
GameShowFanMan пишет: Too much Greece :)
Bilky Asko пишет: I think you'll find the pasta he's using is mostaccioli, and not the Italian word for penis (pene).
TheHappyAcorn пишет: How much cheese do you think is in traditional lasagna, which is not originally an American dish (nor are mozzarella and ricotta -- and Parmesan, for that matter -- American cheeses)?
matthew lee пишет: bitch ass and ur sauce tast like shit
Michelle Hw. пишет: "I'm going to eat in front of you because I like doing that" hahaha :D
TalliWalton пишет: dont be Russian around, take your time as you cook ^_^
Josiah Stringer пишет: r u high wow
Matthew Stevens пишет: penne, not lasagna or macaroni
gongshow3133 пишет: isnt this just pasta....not really lasagna
Mr1994Tanja пишет: Its Pasta dude ,
Lazywowplayer пишет: Jack is going to take me to school? Sweet thanks Jack.
Teresa Danh пишет: It's more a baked ziti what was made. Looks great.
aziz targhi bakkali пишет: i know, i was just trying to help you ;)
car60t пишет: made it with my kids. thx for making cooking easier for me :)
Ondeugd de Vries пишет: Im always getting hungry watching this Show, Love it :)
TheHappyAcorn пишет: Definition of macaroni in English
Claudia Q пишет: that still doesn't makes it a lasagna?! it's a pasta bake, a lasagne is built COMPLETELY different, it's: sauce then noodles then cheesesauce and so on, you have to stack it!! this is just pasta with sauce mixed together therefor it isn't lasagna! it's simple pasta!
kevin121260 пишет: ok , well nice meeting you
Bimbo Chuggins пишет: This isn't "lazy mans lasagna". This isn't lasagna at all. It's pasta mixed with sauce and cheese. It's just pasta. Lazy man's pasta.
Calamastruno пишет: Ma che è sta porcheria?
Kenna пишет: Know what i do? Somethimes i put in some sugar or honey just to sweden it up a little bit.
Anthony Bafundo пишет: looks more like ziti but still looks good
Vivian Rebstock пишет: hahaha Just a little left over :P who are you kidding
J Amaral пишет: that's not the case here though.....this dish is literally called "lazy man's lasagna" that's the title of the video and what he calls it throughout the video....no misleading going on here just peoples inability to realize this simple fact...
kevin121260 пишет: just tell you a little secret i told that commet to see what people say and most of the commets told me i was a retard so ya ¬_¬
Keith c пишет: Ew
KantoeLegit пишет: 'Murica
Denis Lara пишет: so... no lasagna pasta??? (the rectangle pasta)
UltimateGrobanite пишет: Your point? What do you think the layers of lasagna are? Sawdust?
sara miranda пишет: I might just have to subscribe to you
doc751 пишет: Eat my hairy ass.
kennethsTutorials пишет: Could you add precooked ground beef into it?
Manveer Gill пишет: Shut up
Richard Richmond пишет: http://www.youtube.com/all_comments?v=ok4cM6WTA5E&lc=RXU8KsSNiCgqT4GxZvqzrEZPFVJoH9kJEdCeUWO6Q2k
jRod пишет: Have you seen Lazy Man's Pizza? The Lazy Man's _____ (in my opinion) isn't supposed to be the exact food item being cooked but more of an improvised quick version.
TaylorrrJay пишет: Correct me if I'm wrong, but isn't lasagna pasta with some sort of tomato sauce anyways?
Ray Campbell пишет: How to make a simple omelette
Kiaya Hoffmann пишет: That's nice of you to consider the fact that there are possibly vegetarians in the class. As a vegetarian, it's always nice to be thought of. :)
mnast52 пишет: Yet you still watched the video..? Why don't you go make yourself useful and dig a hole or something? No need to be a jackass. Go home.
cole kennedy пишет: lasigna is not lasigna if there is no meat
willman808 пишет: Are you retarded?
Mauro Marzetti пишет: Ma che schifo!!! ma come si fa a chiamare lasagna sta zozzeria!
TommysRx пишет: If Lazy mans lasagna uses penne?
The what does lazy mans penne use?
CertainSongs87 пишет: My mom used to make basically the same thing and called it Lazy Man's Lasagna too. Only the pasta she used was long like fetuccini but wavy like lasagna, not sure what it was called.
fablikevidyaa пишет: would you like some Turkey on my finest piece of China? ;)
ZioThainE пишет: Man I love your videos but you make some perverted sounds when mixing the foods haha.
HockeyBeast81 пишет: why u hate??
TheTrollwut пишет: *lasagne
Tim lolle пишет: It's not Lazy mans, but fat mans.
Peter Schliegel пишет: After dinner, I will got to Pooland.
Rubencrd пишет: Mothafukas what part of LAZY MANS LASAGNA dont you understand, if you wanna do proper lasagna then look somewhere else -_-
nick00580 пишет: 360p we meet again. :D
PewDieGames PewDiePie пишет: probaly cuz he loves cheese
duplessis2006 пишет: irish this would end
angel пишет: he said multiple times that it's ricotta cheese haha
Chuck Norris пишет: vegetarians are realy stupid humans have canine teeth for a reason derp
mnast52 пишет: Why don't you learn to spell before going after someone? He's doing this for you. If you don't like his methods, DON'T WATCH. It's as simple as that.
Warice Ahmadyar пишет: Well you better be russian (Rushing)
Anduu 57 пишет: It looks really good...!!!
Richard Richmond пишет: This is not how i make a lasagna, this looks gross.
Google - Lasagna and that is how to make lasagna.
Ash_Marks пишет: well then go to the fridge and get a Turkey.
fall22123 пишет: I'm so damn Canada.
OZOBIEUSA1 пишет: Ummm, pretty close to looking like Mostacoli....
Elmar bjarnason пишет: im going to kill, you.......
Ben Parrish пишет: Yes, but that isn't lasagna. Lasagna is a type of noodle. So in order to make Lasagna you need lasagna noodles. This is a pasta bake.
michael smith пишет: can you do a calzone surprize?
Brooce Weyn пишет: Canada. That is all.
kevin121260 пишет: ANYONE plz tell me is that sour cream or some type of cheese if its cheese plz tell me what kind
Peter Schliegel пишет: Dip dry pasta into ketchup.... wait 5 minutes. Voila: cheap lasagna.
C0URTx00x пишет: It's the spoon he was using that was in the sauce bowl in the sink tard. Learn how to insult someone properly.
Jvice GangsGames пишет: Awesome.
willman808 пишет: This looks like it's going to kill me but god damn does it look delicious
shadownetspy95 пишет: holy fuck thats an ass load of cheese
RandomGuy5937 пишет: you callthis lasagne but dont use lasagne pasta and you call the penne, macaroni
Jamie Faye пишет: try watching the perfect omelette video then
Nalty21 пишет: So we get some tomato sauce, some pasta, and then just BAM add a shit load of cheese, Heart attack pasta
GameShowFanMan пишет: Too much Greece :)
Bilky Asko пишет: I think you'll find the pasta he's using is mostaccioli, and not the Italian word for penis (pene).
TheHappyAcorn пишет: How much cheese do you think is in traditional lasagna, which is not originally an American dish (nor are mozzarella and ricotta -- and Parmesan, for that matter -- American cheeses)?
matthew lee пишет: bitch ass and ur sauce tast like shit
Michelle Hw. пишет: "I'm going to eat in front of you because I like doing that" hahaha :D You'll Need: 4 cups extra-broad, no-yolks egg noodles 1 teaspoon olive oil 1 1/2 cups finely chopped yellow onion 2 medium cloves garlic, peeled and minced 1 pound lean ground beef 1 (15 ounce) can seasoned tomato sauce for lasagna 1/2 cup pasta-cooking water (see note) 1/4 teaspoon ground black pepper Optional: 1/4 teaspoon salt 1 cup low-fat cottage cheese 1/2 teaspoon each dried basil and oregano, crushed 2 tablespoons grated Parmesan cheese 2 tablespoons egg substitute or 1 egg 2/3 cup grated mixed Italian cheese Procedures : Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside.
Bring a large pan of water to the boil. Add the noodles and cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta.
Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; saut� 3 minutes. Add the garlic and saut� 1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink.
Drain off the excess liquid. Pour the tomato sauce into the pan. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes.
Season with black pepper. Taste and add a little salt if necessary.
While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute.
Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese. Bake on center oven rack 25 minutes. Let cool 5 minutes before serving.
Here is a fantastic recipe of baked pasta from theitaliancookingclass.com. Vegetarian. So easy to make and a great meal. Baked pasta (pasta al forno) is also great to freeze for a later date. See recipe below. See our videos on bechamel and napoletana sauces for this video as well.
INGREDIENTS:
1/2 litre of napoletana sauce 250grams (1/2 x packet) pasta 250grams grated mozzarella 2 x boiled eggs 2 x medium eggplants 1/2 litre of bechamel sauce 1/2 cup parmigiano cheese
METHOD:
-preheat oven to 180 degrees -cook pasta and set aside -slice eggplants 1cm thick, pan fry them and pat dry with paper towel -slice eggplants into small slices -mix 3 x tablespoons of eggplant with 1/2 cup of napoletana sauce and mix with the cooked pasta -lay bottom of baking dish with napoletana sauce as per video -top with layer of pasta mix -top with bechamel sauce -add chopped eggplants -add eggs -add mozzarella and parmigiano -repeat process starting again with layering napoletana sauce -building to three times the process of all the layered ingredients -finishing top layer just with sauces and cheese -place in preheated oven and cook for 20 - 30 minutes -remove from oven and let sit for 10 - 15 minutes prior to serving.
Комментарии:
theitaliancookingclass .com пишет: Thank you for your comment. Yes it is 180 celsius, not fahrenheit. Enjoy!
theitaliancookingclass .com пишет: Thank you. It tastes great too!
theitaliancookingclass .com пишет: Thank you!
Debora D пишет: That looks great!!! mmmh...
GabbyDontTouchThat пишет: I am making this tonight! it looks great. Now is that is 180 C not F right?
theitaliancookingclass .com пишет: You`re welcome, It is a great dish, for family meals, gatherings parties or just for meals for a few days. Very versatile!
theitaliancookingclass .com пишет: Thank you for your comment. Yes it is 180 celsius, not fahrenheit. Enjoy!
theitaliancookingclass .com пишет: Thank you. It tastes great too!
theitaliancookingclass .com пишет: Thank you!
Debora D пишет: That looks great!!! mmmh...
GabbyDontTouchThat пишет: I am making this tonight! it looks great. Now is that is 180 C not F right?
theitaliancookingclass .com пишет: You`re welcome, It is a great dish, for family meals, gatherings parties or just for meals for a few days. Very versatile! You'll Need: Serves 8 to 10.
1 pound ground beef 1/2 cup chopped green bell peppers, chopped 1/2 cup chopped onion 1/2 cup mayonnaise 16 ounce spaghetti sauce 1/4 cup Parmesan cheese 1 (7 ounce) package spaghetti, cooked and drained 1 cup Cheddar cheese, grated Procedures : Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish and set aside.
In a skillet over medium heat, brown the ground beef with the chopped pepper and onions. Drain off any excess fat.
Add the mayonnaise, spaghetti sauce, and parmesan cheese to the skillet, and cook for another 2 or 3 minutes over a low heat setting to warm the mixture through.
Meanwhile, cook the spaghetti, and drain it well.
Place half of the cooked spaghetti in the bottom of the prepare casserole dish. Pour half of the meat and sauce mixture over the pasta and sprinkle with half of the grated cheddar cheese. Repeat the process to complete the second, top layer.
Bake for 30 minutes. Serve warm with a side salad and garlic or cheesy herb bread
Amanda Formaro пишет: Thanks Bob, glad it was helpful! Sounds like we she head to your house for dinner :)
Audrey Chagnon пишет: Glad I just watched this because I hadn't yet given thought to how long I was cooking the pasta as I too, have the oven ready noodles! So used to boiling the noodles the old way......this is quick! Make lasagna so often but never the roll-ups till today, can't wait! YUM :)
Audrey Chagnon пишет: You can head on over here when we make our 12 layer chocolate/cinnamon torte! YUM! LOL!
Shaniachannel пишет: Great video recipe :-)
Amanda Formaro пишет: Thanks Bob, glad it was helpful! Sounds like we she head to your house for dinner :)
Audrey Chagnon пишет: Glad I just watched this because I hadn't yet given thought to how long I was cooking the pasta as I too, have the oven ready noodles! So used to boiling the noodles the old way......this is quick! Make lasagna so often but never the roll-ups till today, can't wait! YUM :)
Audrey Chagnon пишет: You can head on over here when we make our 12 layer chocolate/cinnamon torte! YUM! LOL!
Shaniachannel пишет: Great video recipe :-) You'll Need: 6 uncooked lasagna noodles 6 uncooked spinach lasagna noodles 1 pound ground beef 1 large onion chopped 1 (15 1/2 ounce) jar spaghetti sauce 1 (8 ounce) can mushrooms stems and pieces, undrained 2 cup ricotta or creamed cottage cheese 1 (10 ounce) package frozen chopped spinach, thawed and well drained 1/4 cup grated parmesan cheese 1 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, crushed Procedures : Preheat oven to 350 degrees F.
Cook noodles according to package directions and drain well. Cover noodles with cold water.
Cook beef and onion in 10-inch skillet until beef is brown, drain off grease. Stir in spaghetti sauce and mushrooms and bring to a boil. Pour sauce in to a ungreased 9 by 13 inch baking dish.
Mix together remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of one noodle. Roll up and cut in half. Repeat with remaining noodles.
Place rolls cut sides down in beef mixture. Cover and bake for about 30 minutes or until hot and bubbly
If you like lasagna, then you will love these. Basically, this is just the super cute version of plain ol' lasagna. All the same stuff you would typically see in the making of a regular lasagna, just with a little more prep work.
yield: 12
Ingredients: for the sauce- 2 tablespoons olive oil 1/2 large onion 1/2 pound lean ground beef cooked and drained 1/2 red bell pepper, chopped 1 small zucchini, diced 2 cloves garlic, minced 1-6 oz. can tomato paste 1-8 oz. can tomato sauce {+1/2 can water to wash out can} 1-14.5 oz. can diced tomatoes 1 tablespoon dried basil 1/2 tablespoon dried oregano 1 bay leaf 1 teaspoon sugar salt & pepper to taste
for the cheese filling- 1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream 1/3 cup grated parmesan cheese 3/4 pound mozzarella cheese, grated & divided 1/3 cup ricotta cheese 1/2 teaspoon pepper 1 egg
21 lasagne pasta sheets
Directions: For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
*I Do Not Claim To Own This Recipe. This Is Solely For Review & Education.
You'll Need: 29 ounces salsa, heated 2 cups chicken, cooked and chopped 1/3 cup chopped cilantro 4 large corn tortillas 8 ounces cottage cheese 1 egg, beaten 4 ounces diced green chiles, drained 1 can sliced olives, drained well 3/4 cup Monterey jack cheese, shredded 3/4 cup Cheddar cheese, shredded Procedures : Mix first three ingredients and spread 1/3 of mixture in the bottom of an 11 x 7-inch microwave baking dish. Layer 2 corn tortillas on top.
Combine next four ingredients with 1/2 cup of each shredded cheese and spoon 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes, rotating the dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts.
From Giallozafferano, the italian most famous food website, a new video recipe: lasagna bolognese. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf...
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Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be preparing a pasta dish from the Emilia-Romagna region -- Lasagne Bolognese Let's look at the ingredients we'll need: • 4.5 cups (1 kg) of Béchamel sauce • 3 cups (1 kg) of ragu Bolognese -- you can find the recipe on the GialloZafferano site. • 1.5 cups (200 g) of grated parmesan cheese • 1 pound (500 g) of fresh egg lasagne noodles • Extra virgin olive oil OK, let's see how to prepare our Lasagne Bolognese. Begin by getting a pan that's about 8x12 inches (20x30 cm). Add a thin layer of olive oil and spread a spoonful of sauce at the bottom of the pan. This will keep the bottom of the lasagne from burning. After this, begin to lay down the sheets of lasagne. You can cut them to fit the size of your pan and use the trimmings to cover any space leftover. Now add a layer of béchamel, spread it out, and add another layer of sauce. Keep in mind that you'll want to make about four layers including the cover, so measure your ingredients according to the room you have in the pan. Now, sprinkle with a layer of parmesan cheese. Go on like this with the other layers. I'm finishing here with the last layer. Spread the béchamel right up to the corners, and finish everything with a layer of sauce. The last layer can get a bit more sauce than the rest. Give a generous sprinkling of the parmesan, and now we're ready to bake the lasagne Bolognese for about an hour at 320°F (160°C). Our Lasagne Bolognese is ready. Remember that after you've baked it, leave it to rest for at least 15 minutes so that the layers can settle, which will make cutting portions much easier. From Sonia and GialloZafferano, bye and see you in the next videorecipe!
Комментарии:
JapanForSale пишет: This looks so much like what a mom would make.
To any native Italians: Please enlighten me; is this something your mom would make on an ordinary day? What're some stories you could share with us about your cuisine? Is all your food so delicious looking and appetizing?
Really, the two top most countries I'd want to spend the rest of my life in are Italy and Japan. Too wonderful for words.
Sarah Edwards пишет: You could also cut some mozzarella off a block and put it over the parmesan.
yellowsaffron пишет: If it's homemade it should be boiled for a few seconds... if it's ready-made, you may not need to boil it first, but read the package instructions
IllKeepOnDreaming пишет: its better if you finish with pasta coated in cheese.. it makes it crunchy and lovely:3
PlayerBAbyOG пишет: Nice I love my lasagne!
doubletrouble241 пишет: ขอบคุณค่าthang you
kiminokami пишет: @IllKeepOnDreaming The pasta itself is coated in cheese?
lola212665 пишет: now that's a lasagna
yellowsaffron пишет: @Lenaleenallen You have to add the triple w or you can click the link from the video, near the ingredient list!
ixkey пишет: ! Yum all up :o)
Gambiaann пишет: I wanted to know if you first boiled the noodles first?? THanks :)
Lali Laa пишет: My father said that in America there will never be afraid to die because of hunger.
ishitadirectioner пишет: Yummy :)
Mere simpleasthat пишет: i lke how the bowl magically appear...but that dish looks so yummy. might try it tonight. thank you.
Denji2006 пишет: I got to make a mental note to make this someday :p Wish I were able to make it from scratch as well. lol Also wish I was having some of that :p I'm hungry lol
Krisztián Franta пишет: very important ! the first layer should be a pasta instead of the meat... that will avoid the pain of taking that out of the caserolle:) othervise its amazing recipe:) love italian food, from Hungary
ValeValeVale1989 пишет: Are you kiddin me?! It's an italian recipe, I think that a great italian cook like Sonia knows how to make it. Lasagna WITH mozzarella it's an insult for anyone who has ever tasted the original italian lasagne.
magaum1981 пишет: it may be the original recipe,,, but, the recipe that the italians imigrants brought to Brasil in the XIX century, is waaaay much better.....
carson antonio пишет: @LaCibeles you can find it under spaggeti bolognese vidio
yellowsaffron пишет: @Gambiaann If you use fresh pasta, it depends on how thick it is: if it's thin, you don't need to boil it first, but use more sauce to make it wet; if it's quite thick, just put it in boiling water for 1 minute. If you buy the noodles, follow the instructions on the package
pdjfkldjfisdofj21234 пишет: @lexo30 you could make it....
IllKeepOnDreaming пишет: @kiminokami No, i mean, on this, the top layer was meat.. and i think the texture is nicer if it has pasta and a layer of cheese on top :)
rmpglro007 пишет: Holy cheese!!
LaCibeles пишет: Can we have the recipe for the ragu bolognese? I can't find it on the channel
yellowsaffron пишет: It depends... some lasagna brands do not require boiling
munge63 пишет: L'amo Sonia, lei mi sposera?
AmberFur пишет: @gagakacka we are hungry
Onè Scot пишет: @calimocho71 melt butter in a pan, add flour, keep on the heat and slowly add milk then add cheese .
Doyle Pogson пишет: looks good enough to eat :)
AfghanpowerNL пишет: hmm, what's the white saus she is putting into the lasange? it looks so delicious
Mindbender05 пишет: Mozzarella in a Lasagne? First time i heard about that. Are you sure you didnt mix up dishes here?
yellowsaffron пишет: Lasagne bolognese is definitely without mozzarella, but with bechamel sauce! :-)
yellowsaffron пишет: @frantakrisztian It's not correct, if you put the first layer of pasta without greasing it below with the sauce, it's much more likely to stick to the pan
Aero Kid пишет: hello giallo zafferano.. i have a question.. do i need to boil the lasagna before assembly? i'm not using fresh pasta but the one you get in the supermarket.
dragoninfire123 пишет: at 2:39 it sounds like a drum! love that sound!!! :D
Angel Eyes пишет: I'm in desperate need for one rite now just one bite *_* yummmm
kaka engeler пишет: Isso Sim Que é uma Lasanha Bem Preparada hummm Agora Posso Fazer A minha!!! This is a well-prepared lasagne Humm And Now I can make My !!!
Fry1989HD пишет: Italian Grandmothers make the best food in the world!!!!!! I'm not Italian, but my parents know a woman from Italy, and she's always been my third grandmother in a way. Always made the best food when I was a kid, including tomato sauce fresh from the vegetables and herbs she grows in her own garden.
deltafour1212 пишет: To all those who say they rather have motzarella on there lasanga than bechamel sauce have never had real italian lasanga . If you did you would never go back! \r I was just in Italy,for 2 weeks and ate this exact lasanga recipe they used in a small pizzeria in the small city of Barga Italy. It was the best tasting lasagne I have ever tasted in my life!. \r I praised their lasanga so much they were happy to share the recipe with me !\r I am now addicted to this dish! \r THANK YOU ,ITALY! \r
italiana40 пишет: @Omniback20 you stupid AMERIKAN THERE IS NOOOOOOOOOOOOOO ALFREDOO SAUCE IN ITALYYYYYYY
KillWithFire12 пишет: only buy*
Hamy Bangalter пишет: Great, i came out delicious!♥
bhodghead пишет: check your facts please. The historical lasagne recipe you're referring to above is from an anonymous text. Francesco Zambrini reprinted it in 1863!
Dombamatic пишет: MY FAVOURITE MEAL!!!!
thabwah пишет: I better save me some ;)
oriramu пишет: wow, my version had a lot more mozzarella..but this one hm..just might.!
dziczku пишет: The same way I make it, I just make everything from scratch - lasagna too, I simply drain it and put right into the pan. As far as bechamel is concerned - I never use cheese - in fact there's no cheese in the recipe, it consists of butter, flour, milk, salt, freshly ground black pepper and nutmeg. That's it. You mix the first two over the medium heat, then you add the third one and while still mixing you add the last three ingredients. Keep on stirring until it becomes thick.
murid khan пишет: Can i add mozarella chees on top n bolognese sauce in the layering
yellowsaffron пишет: Ah, we have also a recipe for fresh egg pasta! youtube.com/watch?v=2HLTQBAi5ow
Andrea Fisher пишет: .. shouldn't this be, the last part of lasagne recipe? :-/
magaum1981 пишет: @happyidiottalk I will look for a link and then i'll send u!
tmpnash пишет: @stargirlvictoria Not all lasagna has ricotta cheese. This is a traditional lasagna from Bologna in Emilia- Romagna in the north. There is no ricotta or mozzarella cheese in this type of lasagna. If you put it in there - it won't be Lasagne alla Bolognese anymore... It's scrumptious - you should try it!
Sarah Edwards пишет: When I'm living on my own and my parents come over for dinner, I'm going to make this.
gianni casu пишет: @wischM0B oh no panna non te lo consiglio :)guarda quì besciamella sul canale Giallozafferano.
Mimmo Tabacco пишет: You must use less besciamella!!!!
kiss from italy
thefran911 пишет: That girl is speaking spanish
Smlie09 пишет: I need to go to Italy before I die.
wischM0B пишет: @umadbro201182 i allready did, ty. because of the german brand "maggi fix" that uses instant powder, nearly everyone thinks crème fraiche goes on a lasagna -.-
Elvira Magnotta пишет: desolves
VitCor9595 пишет: Really I appreciate your recipes. Waiting for next and I hope you'll make much much more helpful recipes. Good work! Keep on it!
domhessey19651 пишет: @nitannna120194 what are lasgane noodles
Eryn-Rae Rogers пишет: it looks amazing, i have to learn to make a variety of foods in a few days, and i find all your videos helpful, and i really like the italian taste,
Eryn, United Kingdom
agostinho1234 пишет: my favorite!
Elvira Magnotta пишет: @jukeboxboxbox you can get reduced fat mozzarella as well but most mozzarella is good for you
hellonpluto пишет: @calimocho71 its basically cheese sauce with not so much cheese
SoSoniLove пишет: you do all the Sonia`s in the world proud including me
William Gilbert пишет: Ok thank you
lepetitelush пишет: @mdndahoodnawaz wow
Cabin Yim пишет: The girl speaking english makes me fall in love OOHH :O
Sarah Edwards пишет: I'm making this for New Year's Eve dinner. It took me all afternoon, with making the white sauce and the tomato sauce, and layering the ingredients.
umadbro201182 пишет: @wischM0B You really need to use Bechamel wisch. Would totally change the dynamic of the dish w/ creme fraiche
gagakacka пишет: y am i watching cooking videos at 11:14 pm??
kara0k3 пишет: i love your recipes! im not italian but they all look delicious\r their very simple and easy to follow
UK1774 пишет: @missygurrly its fresh pasta not dried it does not need boiling
Sarah Edwards пишет: I made this for New Year's Eve dinner! Sometime I might make it as a side dish with chicken cacciatore and an angel food cake cut into cubes and layered with orange jello mixed with orange sherbet!
jngwatson пишет: Looks delicious.
Neostormz пишет: The Best Thing I Ever ate
TheSoulLessOne90 пишет: My favourite recipe to eat and to do... i'm proud of be Modenese and i'm proud to live in emilia romagna *_*
jadensmum пишет: AMAZING!
yellowsaffron пишет: @nitannna120194 It depends on what kind of lasagna noodles you're using: if they're fresh, you need to boil them; if they're packed, sometimes you don't have to
TRATTORE1225 пишет: @thefran911 italian
InkedBastardRH пишет: @gagakacka been there, done that.
yellowsaffron пишет: Yes, it's not lasagne bolognese though!
yellowsaffron пишет: @AfghanpowerNL It's the bechamel sauce! Here is the recipe v=0YT1cU6xIhc
thebratpack444 пишет: NO, you CAN 'T ! :P greetings from Bologna
yellowsaffron пишет: You can find the links to the other recipes to the side of the ingredient list: bechamel sauce youtube.com/watch?v=0YT1cU6xIhc, and bolognese sauce youtube.com/watch?v=wwyCUOijLeE
Nik Neuy пишет: i immediately recognise the right lasagna. Many people make it too big and thick.
yellowsaffron пишет: @JapanForSale Yes, your mom would make it on an ordinary day, especially if you feel a little upset...! Come to Italy and taste all that you can... so you'll be able to tell us what you think about Italian food!
missygurrly пишет: did u boil the noodle or just add inside the pan??
yellowsaffron пишет: @wischM0B No, it's sour!
TheHQMusicChannel пишет: sass
admiradorad пишет: @thefran911 You need some urgent Spanish lessons if you think the lady is speaking Spanish ;)
skyliz1 пишет: not an insult if your mama is from naples / brooklyn,ny & mozzarella & ricotta cheese with loads of pecorino & basil is the favourite and she preferred no meat & let the cheese do the talking -- no right no wrong--just not a Bolognese just one fabulous tasty lasagna..
tillwolfster пишет: I successfully made this!! Thanks Sonia!! :D
JapanForSale пишет: This looks so much like what a mom would make.
To any native Italians: Please enlighten me; is this something your mom would make on an ordinary day? What're some stories you could share with us about your cuisine? Is all your food so delicious looking and appetizing?
Really, the two top most countries I'd want to spend the rest of my life in are Italy and Japan. Too wonderful for words.
Sarah Edwards пишет: You could also cut some mozzarella off a block and put it over the parmesan.
yellowsaffron пишет: If it's homemade it should be boiled for a few seconds... if it's ready-made, you may not need to boil it first, but read the package instructions
IllKeepOnDreaming пишет: its better if you finish with pasta coated in cheese.. it makes it crunchy and lovely:3
PlayerBAbyOG пишет: Nice I love my lasagne!
doubletrouble241 пишет: ขอบคุณค่าthang you You'll Need: For the Bolognese sauce 6 tablespoons unsalted butter 6 tablespoons extra-virgin olive oil 1 pound ground beef 4 ounces prosciutto (se Note No. 2 below) 4 ounces pancetta 2 celery stalked, trimmed and chopped 2 large carrots, peeled, trimmed and chopped 2 onions, peeled, trimmed and chopped 2 to 3 tablespoons tomato paste, diluted in a little water 1/2 cup tomato puree 4 cups dry red wine Salt and freshly ground black pepper
For the white sauce (besciamella) 1/2 cup unsalted butter 1/2 cup all-purpose flour 4 cups light cream, heated Salt and freshly ground black pepper Freshly grated nutmeg Unsalted butter for baking dish 2 to 3 cups grated Parmigiano-Reggiano cheese About 1 pound cooked and drained lasagna noodles Procedures : To make the Bolognese sauce, melt the butter with the olive oil in a large saut� pan over medium heat. Add the ground beef, prosciutto, pancetta, celery, carrot and onion and saut�, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Stir in the tomato paste diluted with water, the tomato puree and the wine. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours. The sauce should be very thick and richly condensed after the long simmering. check from time to time if it needs more liquids and add wine or water as needed. Season with salt and pepper.
To make the white sauce, melt the butter in a sauce pan over medium heat. Add the flour and cook, stirring, until it is well incorporated, about 3 minutes. Slowly and gradually stir in the hot cream and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes. Season with salt, pepper and a mere pinch of nutmeg. Remove from heat.
Preheat the oven to 400 degrees F.
To assemble the lasagna, spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter. Add a layer of cooked lasagna noodles. Top with Bolognese, then a layer of white sauce, then a sprinkling of Parmigiano-Reggiano. Repeat this layering process, beginning with the noodles and ending with the cheese. Dot the top with bits of unsalted butter. Bake until heated through, about 25 minutes. Remove from oven and let rest for 10 minutes, then cut into 8 or 12 portions.
Serves 8 to 12.
Note No. 1: Since my lasagna was to be cooked well ahead and kept warm in the oven over several hours, I made my last layering in the lasagna process a thin film of meat sauce. This kept the lasagna from drying out.
Note No. 2: I have to plug my favorite prosciutto here. San Daniele, from the town of the same name in Friuli Venezia-Giulia, is sweeter and earthier than regular prosciutto, and connoisseurs often prefer it to the celebrated Parma. San Daniele now is available in this country, and a good one is being sold at Wegmans in Manalapan. It's what I used in this recipe
