T R A TT O R I A   A M i C i

Lasagne integrali di vitello
Whole wheat veal and parmesan lasagna

For 8 persons

Lasagna sheets
1lb flour
1lb whole wheat flour
8 eggs
2 tablespoons of olive oil
salt and water as needed

Mix the flours with the eggs, olive oil and salt until the dough is smooth. Let it rest for 30 minutes, then make very thin sheets with a rolling pin or a pasta machine. Let them dry for 20 minutes.
Cook the pasta for 3 minutes in salted boiling water .
Veal ragout
1 lb veal meat
1onion, 1carrot, 1celery stalk
rosemary, garlic, bay leaves
white wine
1 cup tomato sauce
1 cup parmesan cheese

Chop the vegetables and sauté with oil and butter until golden, then add the ground meat and herbs. Cook until dry. Add the wine and add the tomato sauce cook for 45 minutes.
To prepare the lasagna place in a tall oven tin the pasta sheets, the sauce, grated parmesan cheese and then again the same until reach the top of the tin. Make sure that the last layer is full of sauce and bake until crispy on top. Serve very hot.

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Tiramisu’
Lady fingers soaked in espresso and mascarpone

For 8 persons
6 eggs
1 lb mascarpone
8 tablespoons sugar
1 cup espresso
lady finger cookies

Whip the eggs with the sugar until firm and, then, very slowly add the mascarpone cheese.
In a tray, place some of the mascarpone cream. Add a layer of lady fingers which have been soaked in the espresso for few seconds. Cover with the remaining cream and sprinkle with chocolate powder. Let it rest for 2 hours in the refrigerator before serving.

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Risotto alle verdure
Italian risotto with mixed fresh vegetables

For 6 peoples
1 lb Italian Arborio rice
1 cup peas
1 cup asparagus
1 cup peppers
1 cup onions
1 cup tomatoes
2 cups parmesan cheese
½ cup butter
½ cup olive oil
1 gallon vegetable broth

Cut all the vegetables in small pieces.
In a pan, sauté with the oil the onion until golden, then add the rice. After the rice gets toasted add the rest of the vegetables and ½ of the broth.
The risotto usually take 20 minutes to cook and in this time we need to stir and add more broth if we notice that the rice stick. When the rice is cook “al dente” turn the fire off and add the butter and the parmesan cheese to make it extra creamy, taste the salt and adjust. Serve hot

Gnocchi al ragu di salsiccia
Potato dumplings with sausage sauce

For 6 people

Gnocchi:
2 lbs of potatoes
½ lb of flour
1 egg
1 cup of grated parmesan

Boil the whole, unpeeled potatoes with salted water.
When cooked and still hot, peel and then mash them. Cool the potatoes and mix with the flour, eggs, salt, and parmesan. Work the dough until smooth. Make the classic gnocchi shape and cook in salted water for 1 minute.

Sausage sauce:
1 lb sausage
rosemary, bay leaves
1 onion, 1carrot and 1celery stalked—chopped
2 glasses of red wine

Sauté the chopped vegetables and the sausage until dry. Add the red wine. Cook for 30 minutes and toss with the gnocchi.