Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Ingredients for 4 people:

1. - 150 grs of fresh pasta to the egg in sfoglie
2. - 8 dls of bechamel
3. - 200 grs of meat sauce of meat  
4. - 50 grs of grated Parmesan cheese
5. - butter, salt.

You mix the meat sauce with the sauce bechamel.

Boil it skims through her of pasta (better proceeding in twice) in salty water. The time of various cooking: the pasta fresh sort in the house, if a lot thin, cooks in less than one minute while some industrial sfoglies also ask for 4 or 5 minutes) .Quando pasta is to the tooth, withdraw her/it with a perforated spoon and plunge suffers her/it in a bowl of cold water. You now remove the sfoglies from the water and stretch her on a canvas.

You butter a heat-resistant pan and you stretch on the fund two spoonfuls of sauce. You cover with sfoglie and smeared you, with the back of a spoon, other 2 spoons of sauce. You sprinkle with cheese and you proceed up to exhaustion of the ingredients finishing with the sauce. You cook the lasagnas in the already warm oven to 220 °s for about 20 minutes, or up to when the surface will be gilded. 

Notes: attention not to fill too much the heat-resistant pan because the swollen pasta subsequently during the cooking.
If you use the sheets of pasta that don't ask for cooking (they are found both in fresh version that dries), you use some more bechamel and however hold her/it fluidder. If you use ready bechamel, dilute her/it with a po'di milk.