Advertisements

Lasagne Patate E Zucchine (Potato And Zucchini Lasagna)

IMG_1820

Let’s prepare a delicious, healthy lasagna made with zucchine (Italian zucchini) and potatoes. This lasagna is a lighter and yummy alternative to the traditional meat lasagna, perfectly suitable for vegetarians and people with tomato intolerance. For this dish I used the freshest organic produce picked at my local farmers market and the highest quality of dairies. Enjoy every single bite.

Fun facts :

Even though zucchini have their ancestry in America, were developed in Italy in the second half of the 19th century.

Buon Appetito!!!

Photo by Ale Gambini – A Queen In The Kitchen

 

Servings : 6

Difficulty : intermediate

Prep Time : 40 min.

Cook Time : 35 min.

 

INGREDIENTS

1 package (12 oz) fresh lasagna sheets

3 tbsp Extra Virgin Olive Oil

1 garlic clove

2 large zucchini

2 medium potatoes

1 cup water, warm

2 cups whole milk, warm

4 tbsp unsalted butter

4 tbsp flour

1 pinch ground nutmeg

salt and pepper, to taste

1 cup Parmigiano Reggiano, grated

 

DIRECTIONS

Preheat oven at 350 F degrees.

Wash, dry and cut into thin rounds the zucchini.

Peel, wash, dry and cut into thin rounds the potatoes.

In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, than add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

In the meantime, prepare the béchamel sauce melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets than some zucchini and potatoes, spread over some  béchamel sauce and sprinkle with Parmigiano Reggiano.

Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for other 3 times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

Cook for 35 minutes.

Allow to cool for 10 minutes before serving.

Advertisements

A Queen In The Kitchen: Colombine Di Pasqua…Happy Easter!

A Queen In The Kitchen web series is finally back!!!

In today’s episode we’ll celebrate Easter by preparing a mouthwatering Italian dessert : Colombine di Pasqua (puff pastry Easter doves). These “colombine” are super cute, dove shaped pastries filled with Chantilly Cream, a sweet cream made of fresh whipped cream, sugar and vanilla extract.

Another recipe homemade, simple and delicious I have included in my very first cookbook A Queen In The Kitchen, available paperback and Kindle edition on Amazon.

ale_libro_cover

…and if you like it, please subscribe to A Queen In The Kitchen YouTube Channel…(it’s free)!

Buona Pasqua…HAPPY EASTER!!!

49-Colombine di Pasqua_BLAD done - 09_hi

Difficulty : easy

Prep Time : 20 min.

Cook Time : 10 min.

INGREDIENTS

1 package frozen puff pastry, thawed
1 egg, beaten

For the Chantilly Cream
8 oz heavy whipping cream, cold
1 tbsp granulated sugar
1 tbsp vanilla extract

powdered sugar, to dust

DIRECTIONS

Preheat oven at 350 F degrees.
With a dove shaped cookie cutter, cut the thawed puff pastry into doves.
Move the doves onto a baking sheet covered with parchment paper and brush them with the beaten egg.
Bake for 10 minutes or until golden brown.
Allow to cool completely on the baking sheet.
Prepare the chantilly cream whipping the cold whipping cream with a hand or stand mixer.
When the cream is almost whipped, add the sugar and vanilla extract and continue to whip until stiff peaks form.
Place the whipped cream on a pastry bag with a star tip or plain round tip.
Stuff half of the doves with chantilly cream, than cover the stuffed doves with the remaining half.
Dust with powdered sugar.

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
Mirko “Mirakle” Urania (Director, Video Maker, Editor)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

aqueeninthekitchen.com

…a special thanks to :

Nonna Fernanda

Fiona Jusef

A Queen In the Kitchen At The LA Food Bowl

Screen Shot 2017-04-12 at 9.40.26 AM

I’m very excited to announce my participation at the LA Food Bowl, a monthlong food festival hosted and curated by the LA Times. The events will bring to the City of Angels Michelin starred chef  including Massimo Bottura, owner and chef at Osteria Francescana (Modena, Italy) and Magnus Nilsson, chef at Fäviken (Järpen, Sweden).  Individual events will be hosted in restaurants, kitchens and farmers market throughout the city. There will be a Night Market in Grand Park (downtown LA) from May 10 to May 14 that will include restaurants, food trucks and live entertainment.

On May 13th, I’ll be leading Italian Street Food cooking class at the Italian Cultural Institute of Los Angeles. I’ll show to the participants how to prepare:

Arancini/ Stuffed Rice Balls

Mondeghili (polpettine di carne tipiche di Milano)/ Meatballs

Tigelle con affettati/ Modense bread with sliced meats

Cannoncini alla crema/ Cream horns

*To register please call (310) 824-7408

Buon Appetito!

#aqueeninthekitchen #lafoodbowl

Torta Pasqualina (Ligurian Easter Pie)

IMG_2844

Torta Pasqualina is an Italian savory pie filled with chard or spinach, eggs and ricotta. This is one of Liguria’s iconic dishes  but is prepared throughout the country during the Easter celebrations. The original Pasqualina pie calls for 33 layers of thin dough to represent the 33 years of Jesus.

This is one of the recipes I’ve shared with my foodie students during the Primavera! cooking class at the Italian Cultural Institute of Los Angeles. For this delicious savory pie, I’ve used the outstanding Di Stefano Cheese ricotta, because Italian cuisine is all about the freshest and finest ingredients.

Buona Pasqua …Happy Easter!

Photo by Maurizio “OttO” De Togni

Yields : 8 servings

Difficulty : easy

Prep Time : 20 min.

Cook Time : 30 min.

 

INGREDIENTS

1 garlic clove

2 tablespoons unsalted butter

1 lb spinach, cooked and chopped

1 egg

10 oz ricotta cheese

½ cup Parmigiano Reggiano

salt and pepper, to taste

2 puff pastry frozen sheets, thawed

3 eggs

1 egg yolk, to brush

 

DIRECTIONS

Preheat oven at 350 F degrees.

In a large skillet, sauté the garlic clove with butter until golden, then add the spinach and cook for a couple of minutes. Allow to cool.

In a medium bowl, mix together ricotta, Parmigiano Reggiano, the spinach and 1 egg until well blended. Adjust the taste with salt and pepper if necessary.

Line a 9 inch pie pan with parchment paper.

Roll the thawed puff pastry on a slightly floured work surface then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges with a knife, pinch the pastry with a fork.

Spread evenly the filling into the puff pastry.

With the back of a dinner spoon, make 3 marks into the filling then fill the marks with the eggs.

Lay over the other puff pastry sheet, pinch the edges to seal the pie.

Brush the puff pastry with one beaten egg yolk.

Bake for 35 minutes.

Allow to cool a bit in its pan before serving.

Spaghetti With Asparagus Pesto

img_8976
The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
EasterGreenPie_BLAD blog - 025
img_8926
Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Primavera! Cooking Class at IIC Los Angeles

The Spring has sprung and that’s what happened during my cooking class PRIMAVERA! I prepared with my class a delicious menu inspired by the Spring seasonal produce and the excellent quality of authentic Italian products (Riso Acquerello and Di Stefano Cheese).

Thanks to Lingua Viva, Istituto Italiano Di Cultura Los Angeles, Riso Acquerello, Di Stefano Cheese, Bertozzi America for supporting #aqueeninthekitchen and the #authenticitalianfood.
IMG_2365.jpgAll photos courtesy of Maurizio “OttO” De Togni

And The Winner Is….

Congratulations to Frank Fariello, the lucky winner of a signed copy of my cookbook A Queen In The Kitchen.

Thank you all for entering the giveaway !!!

2