The art of Italian cooking: tagliatelle with king prawns
Hi, this is the thirty fourth post about the art of cooking Italian. In the last entries we showed you how to make homemade egg pasta. Do you know you can make egg pasta not only with all-purpose flour but with kamut flour too? Kamut is an ancient wheat and its flour is rich in [...]
The art of Italian cooking: Bolognese Tagliatelle
Hi, this is the thirty third post about the art of cooking and tossing Italian pasta. Today we want to tell you about another well known Italian dish: Bolognese tagliatelle. Outside Italy a lot of people think Bolognese spaghetti is an authentic Italian dish. It’s wrong! In Italy we haven’t the habit to toss spaghetti [...]
The art of Italian cooking: how to make Bolognese lasagna
Hi, this is the thirty second entry about the art of cooking Italian pasta. The previous entries were about the right techniques to prepare a perfect Bolognese sauce and homemade green pasta. Now you can prepare the lasagna layers. Read the instructions on this page. Here it is the result after baking! Look well at [...]
The art of Italian cooking: making meat-and-tomato sauce for Bolognese lasagna
Hi, this is the thirty first entry about the art of cooking Italian pasta. Today we want to show you how to make Bolognese sauce, the second main ingredient to prepare Italian lasagna. We have already told you about Bolognese Sauce in two entries we have posted in the last days. The entry posted on [...]
The art of Italian cooking: making green egg pasta for Bolognese lasagna
Hi, this is the thirtieth entry about the art of cooking Italian pasta. Today’s entry is dedicated to Bolognese lasagna as we have already written in the last entry. It’s a laborious and long-to-do recipe but it’s too fantastic you may give up this delicious recipe. We have a doubt: do you know this recipe [...]
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