Category: Italian
Delia’s Lasagne al forno
SERVES 6
1 portion ragu Bolognese
225g lasagne verde (green spinach lasagne)
Olive oil
Freshly grated Parmesan, to finish
For cream sauce
725ml cold milk
75g butter
50g plain flour
75ml double cream
Freshly grated nutmeg
Salt and freshly milled black pepper
METHOD
First butter a roasting tin (18 * 24cm).
Next make cream sauce by placing milk, butter and flour in thick-based pan. Place over gentle heat and whisking continuously with balloon whisk until sauce comes to simmering point and thickens. Now with heat as low as possible, continue to cook sauce for 10 mins.
To cook lasagne, have ready large saucepan of boiling salted water with few drops of oil added. Drop in half sheets (one at a time – approx 8). If fresh pasta, cook for 3 mins until float to top – if dried, cook for about 8 mins – ensure they don’t overcook. When cooked, transfer immediately, using fish slice, to bowl of cold water (prevents sticking). Repeat process with remaining sheets.
Next sieve white sauce into bowl, beat in cream, season with salt, pepper and grate in 1/4 of a whole nutmeg. Now spread about one quarter of ragu over base of prepared roasting tin. Cover with approximately quarter of sauce, then arrange single layer of drained and dried lasagne over top. Repeat process, finishing off with final layer of cream sauce. Cover top with sprinkling of Parmesan and lasagne is ready for oven. Can be prepared well in advance. When required, bake in pre-heated oven at 180c for 30-35 mins.
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Delia’s Baked meat pasta
SERVES 4
1 portion ragu Bolognese
175-225g pasta (rigatoni, penne or macaroni)
Olive oil
1 clove garlic, crushed
50g cheddar cheese, grated
For sauce
40g butter
25g plain flour
425ml cold milk
Freshly grated nutmeg
Salt and freshly milled black pepper
METHOD
Preheat oven to 180C
First make white sauce by placing butter, flour and milk in pan over medium heat and whisking until sauce starts to bubble and thicken. Stir with wooden spoon to get right into corners of pan, then whisk again thoroughly. Turn heat down as low as possible and cook sauce gently for 6 mins, then grate quarter of whole nutmeg.
Meanwhile, cook pasta in plenty of boiling salted water (with few drops of oil added) for 8-10 mins – ensure it doesn’t overcook. When cooked, drain well in colander, then in dry saucepan heat 1 tbsp olive oil, add crushed garlic, return pasta to pan toss around well.
Next butter a baking/casserole dish, add pasta, then pour in first ragy Bolognese followed by white sauce. Stir everything thoroughly so pasta gets properly coated with both sauces. Finally sprinkle grated cheddar cheese over top and bake in oven for 30-40 mins.
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Quick and easy pizza
INGREDIENTS
375g plain flour
1 tsp salt
1tbsp caster sugar
7g dried active baking yeast
2 tbsp olive oil
225ml warm water (45C)
PREPARATION
Wash hands and weigh out flour
Put flour in large bowl
Weigh out salt, sugar and yeast then add to flour
Mix in oil and warm water
Knead dough together
Roll dough out to size of plate
Spread tomato puree on top of dough
Add toppings as required
Place on greased baking tray and bake in preheated oven at 190C for 15-20 mins until dough is crispy and golden and cheese is melted
The recipe must be cooked on the day you make it – if not cooking until later, place in fridge
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Lovely cheesy pasta
SERVES 2
Ingredients
- 150g pasta
- 50g peas or sweetcorn
- 100g precooked smokey bacon
- 250ml semi-skimmed milk
- 20g margarine
- 15g plain flour
- 1/2 tsp mustard powder
- 80g cheddar cheese
- some seasonings of your choice (salt, pepper, spices, herbs etc.)
Method
- Preheat the oven to 200 degrees C/ gas mark 6
- Grab a saucepan, pour all the pasta in and fill with cold tap water until the pasta is submerged. Cook the pasta until “al dente” or done. But just before it is done, add the vegetables into the saucepan.
- While the pasta is cooking, place the flour, the margerine, the mustard powder and the milk into another clean saucepan and stir well until smooth.
- Set the sauce on a cooker and start to boil, stirring continuously until the sauce thickens. Keep simmering until smooth.
- Add the cheese to the sauce, and stir in in.
- Remove the pasta and veg from the cooker, and drain it using a colander. Put the pasta and veg back in the saucepan and mix in the cheese sauce.
- Mix in all up then pour it into the oven proof tray, and put it in the oven for 10 minutes.
- Take the tray out, take the pasta out the tray and put on a plate. Sprinkle the bacon all over, then serve.
https://www.bbcgoodfood.com/recipes/1366639/lovely-cheesy-pasta
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