Recipes

Ingredients: for the sauce: one onion, diced ii cloves garlic, finely minced one 3/4 lb reason lamb 28 oz canned whole tomatoes, coarsely chopped one bay leaf one teaspoon crushed rosemary 4 sprigs worth of thyme leaves one teaspoon cinnamon one teaspoon allspice 1/4 teaspoon reason cloves 1/4 teaspoon reason nutmeg ii tablespoons merlot vinegar bounding main salt freshly reason dark pepper for the pasta: one lb ziti (or if you lot tin detect it, Macaroni Pastitsio no. 2) iii egg whites, beaten iii tablespoons grated kefalotyri cheese (or Parmesan) for the béchamel: v tablespoons butter 4 cups milk 1/2 loving cup flour iii egg yolks, beaten 3/4 loving cup grated kefalotyri cheese (or Parmesan) pinch nutmeg bounding main salt freshly reason dark pepper Directions: Saute the onion in addition to garlic inward (Greek!) olive fossil oil until the onion is translucent. Add the lamb in addition to run on to saute until the lamb is fully cooked, breaking

Ingredients: 1 oz dried porcini mushrooms four cups boiling water for the sauce: two lb sweetness Italian sausage (casing removed if necessary) 1 large onion, diced iii cloves garlic, minced 1 large carrot, diced two 28-oz canned petite diced tomatoes 1 loving cup dry out white wine 1 loving cup whole milk salt pepper for the filling: 1 lb ricotta 1 lb frozen chopped spinach, defrosted in addition to squeezed dry two loving cup shredded fresh mozzarella 1/4 loving cup parmesan 1 egg salt pepper 5-6 sheets of fresh pan-length in addition to width pasta* extra shredded mozzerella for sprinkling Directions: Cover the porcini mushrooms alongside four cups of boiling H2O inwards a heat-safe container. Allow to seep 1 hour. Strain out the mushrooms, reserving the liquid. Finely chop the mushrooms, laid aside. Strain the mushroom liquid through a damp-paper-towel lined strainer into a bowl (to take away whatsoever grit). Preheat oven to 400. For the s

Ingredients: for the sauce: one onion, diced ii cloves garlic, finely minced one 3/4 lb reason lamb 28 oz canned whole tomatoes, coarsely chopped one bay leaf one teaspoon crushed rosemary 4 sprigs worth of thyme leaves one teaspoon cinnamon one teaspoon allspice 1/4 teaspoon reason cloves 1/4 teaspoon reason nutmeg ii tablespoons merlot vinegar bounding main salt freshly reason dark pepper for the pasta: one lb ziti (or if you lot tin detect it, Macaroni Pastitsio no. 2) iii egg whites, beaten iii tablespoons grated kefalotyri cheese (or Parmesan) for the béchamel: v tablespoons butter 4 cups milk 1/2 loving cup flour iii egg yolks, beaten 3/4 loving cup grated kefalotyri cheese (or Parmesan) pinch nutmeg bounding main salt freshly reason dark pepper Directions: Saute the onion in addition to garlic inward (Greek!) olive fossil oil until the onion is translucent. Add the lamb in addition to run on to saute until the lamb is fully cooked, breaking

Ingredients: 1 oz dried porcini mushrooms four cups boiling water for the sauce: two lb sweetness Italian sausage (casing removed if necessary) 1 large onion, diced iii cloves garlic, minced 1 large carrot, diced two 28-oz canned petite diced tomatoes 1 loving cup dry out white wine 1 loving cup whole milk salt pepper for the filling: 1 lb ricotta 1 lb frozen chopped spinach, defrosted in addition to squeezed dry two loving cup shredded fresh mozzarella 1/4 loving cup parmesan 1 egg salt pepper 5-6 sheets of fresh pan-length in addition to width pasta* extra shredded mozzerella for sprinkling Directions: Cover the porcini mushrooms alongside four cups of boiling H2O inwards a heat-safe container. Allow to seep 1 hour. Strain out the mushrooms, reserving the liquid. Finely chop the mushrooms, laid aside. Strain the mushroom liquid through a damp-paper-towel lined strainer into a bowl (to take away whatsoever grit). Preheat oven to 400. For the s

Ingredients: for the sauce: one onion, diced ii cloves garlic, finely minced one 3/4 lb reason lamb 28 oz canned whole tomatoes, coarsely chopped one bay leaf one teaspoon crushed rosemary 4 sprigs worth of thyme leaves one teaspoon cinnamon one teaspoon allspice 1/4 teaspoon reason cloves 1/4 teaspoon reason nutmeg ii tablespoons merlot vinegar bounding main salt freshly reason dark pepper for the pasta: one lb ziti (or if you lot tin detect it, Macaroni Pastitsio no. 2) iii egg whites, beaten iii tablespoons grated kefalotyri cheese (or Parmesan) for the béchamel: v tablespoons butter 4 cups milk 1/2 loving cup flour iii egg yolks, beaten 3/4 loving cup grated kefalotyri cheese (or Parmesan) pinch nutmeg bounding main salt freshly reason dark pepper Directions: Saute the onion in addition to garlic inward (Greek!) olive fossil oil until the onion is translucent. Add the lamb in addition to run on to saute until the lamb is fully cooked, breaking

Ingredients: 1 oz dried porcini mushrooms four cups boiling water for the sauce: two lb sweetness Italian sausage (casing removed if necessary) 1 large onion, diced iii cloves garlic, minced 1 large carrot, diced two 28-oz canned petite diced tomatoes 1 loving cup dry out white wine 1 loving cup whole milk salt pepper for the filling: 1 lb ricotta 1 lb frozen chopped spinach, defrosted in addition to squeezed dry two loving cup shredded fresh mozzarella 1/4 loving cup parmesan 1 egg salt pepper 5-6 sheets of fresh pan-length in addition to width pasta* extra shredded mozzerella for sprinkling Directions: Cover the porcini mushrooms alongside four cups of boiling H2O inwards a heat-safe container. Allow to seep 1 hour. Strain out the mushrooms, reserving the liquid. Finely chop the mushrooms, laid aside. Strain the mushroom liquid through a damp-paper-towel lined strainer into a bowl (to take away whatsoever grit). Preheat oven to 400. For the s