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Sauces & Sauces
Roberta Bevoni

Roberta Bevoni

Tuesday, December 24 2013 00: 00

Green lasagna bolognese

The green lasagna Bolognese have a dish that is always proposed in the various restaurants in the world. Wherever we go, we find them and often we are tempted and we order. Too bad that just remember this wonderful dish of our tradition !! It is a different taste and texture, but still consume us feel at home. And 'our dish of the festival, Sunday, what I like so much to children. It is not that difficult to prepare. They are perfect with the dough prepared with a rolling pin (only real difficulty), but the less experienced can enlist the help of "Grandma Duck", or to the square of puff ready. And lasagna is!

What is needed
Ingredient Quantity

for the pastry Green: farina

gr. 400
eggs n. 2
spinach gr. 500
for the sauce: farina gr. 50
XNUMX/XNUMX cup salted butter gr. 50
XNUMX cups milk the. 1 / 2
nutmeg n. 1
Bolognese sauce qb
Parmesan cheese qb
sale qb

Preparation of the dough

  • Clean the spinach and wash in plenty of water. repeatedly passing them under running water to completely remove excess soil. Put them in a colander to lose the remaining water.
  • Heat up a saucepan with plenty of water.
  • When the water boils throw the spinach and bring to a boil again. Boil for a few seconds. Turn off the heat, drain the spinach and let them cool.
  • When they are cool, squeeze the spinach (to remove the water that have built-in cooking) and pass them through a food mill or food processor with mixer. We must get about 250 grams of useful product.
  • Prepare the dough green putting the flour. Making the fountain (hole) in the center and break eggs, add the spinach and past work up to form a compact and well mixed dough. NB: The use of spinach makes the dough softer: so adjust the amount of flour so as not to have too soft a compound. The dough should be elastic, but keep the right consistency. For this the amounts reported in the recipe are always indicative: they depend on the size of the eggs and the spinach.
  • Let the dough rest for half an hour in a cool (in the meantime you can prepare the sauce).
  • Once the dough has rested, roll it out with a rolling pin until you obtain a very thin layer.
  • Cut it into rectangles of cm. X 10 15.

Preparing the sauce

  • While the dough to the dough rests, proceed to the preparation of half a liter of bechamel following the proposed recipe.

    Composition of lasagna and Cooking

  • Grate the Parmesan and add a bit of nutmeg in order to give a taste a little spicy. Do not indicate the amount of Parmesan cheese because it depends on personal taste, it is understood that in this preparation should be used very generously.
  • Boil a saucepan with plenty of water. At the same time prepare a saucepan with cold water and spread on the work surface a white cloth.
  • When the water boils, add salt, add 2 tablespoons of olive oil to prevent the rectangles of dough from sticking to each other.
  • Cook the rectangles of dough, a few at a time, drain them with a slotted spoon, place them in cold water to stop the cooking, drain again and lay them on the cloth to dry.
  • Put on the bottom of a baking dish with the edges rather high (on the market are sold as lasagnere) a bit of meat sauce (see recipe Bolognese sauce) And white sauce, mix them with a spoon.
  • Making a layer of lasagna with the threshold square, putting them next to each other with slightly overlapping edges.
  • Sprinkle with a few spoonfuls of sauce (do not completely cover the dough), white sauce and grated cheese.
  • Continue to make other layers (putting order pastry, meat sauce, bechamel sauce and parmesan) in order to obtain a mess up 5-6 cm. Finish with Parmesan abbonante.
  • Bake in preheated oven for about 180 30 ° minutes. Wait a few minutes before serving.
Wednesday, November 27 2013 18: 56

Polenta with mushrooms

Polenta with mushrooms. When cold, the polenta is an ideal preparation: hot, hearty and homely. It makes us feel like we were in a shelter in the mountains in front of a fireplace. It can be prepared with a variety of toppings such as: mushrooms, sauce, cheese. It 's always good! The recipe that we propose involves the preparation of a classic polenta for which takes from the 30 40 minutes; but if you have little time you can safely make an instant polenta: times are so much reduced.

difficulties recipe for Preparation cooking Cost
Easy 4 people 10 min.
15 40 + min. € 7-8

What is needed
Ingredient Quantity
chanterelle mushrooms gr. 350
oyster mushrooms gr. 350
garlic 1 clove
parsley 1 bunch
corn flour for polenta gr. 150
water dl. 750
salt, pepper, extra virgin olive oil qb


  • Clean mushrooms and pass them quickly under running water.
  • Pat dry them for a while. leave chanterelles whole and cut pleurotus into strips.
  • Then put them on a towel to prey on the excess water.
  • Clean, wash and chop the parsley.
  • Peel the garlic.


  • Put oil in a large pan and brown the garlic.
  • Add the mushrooms, Salt and pepper and stir.
  • Cook for 10-15 minutes slowly, making dry the water that is released by cooking.
  • Add the chopped parsley.
  • Turn off the heat and prepare the polenta.
  • Fill a saucepan with a liter of water. Bring to a boil, add a pinch of salt and slowly add the flour making her fall to rain and stirring with a whisk to avoid lumps.
  • Continue cooking over low heat (the polenta It must simmer) with continuous stirring to prevent sticking to the walls.
  • After about 30 / 40 minutes polenta ready. If you want you can change the doses of water and flour to get a more or less dense polenta depending on personal taste.
  • Put on the fire the mushrooms to warm them.
  • pour polenta directly on the bowls and add the preferred dose mushrooms for each portion.

Wednesday, November 27 2013 17: 44

boiled rehearsed

When you prepare the broth, it sometimes happens not to consume boiled (or boiled). This is a recipe that turns boiled in a second special, very tasty and rich. It will be more or less flavorful in function between the type of meat used in the preparation of the broth. It 'a traditional recipe, poor, but also considered by Artusi (rec. No. 355) as Boiled remade. In my family I saw him prepare to be always and every time you cook me back to my grandmother's mind that made him very good! This is why I dedicate it to her.

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
45 min. € 6-7

What is needed
Ingredient Quantity
boiled (boiled) gr. 500
onion gr. 400
peeled tomatoes gr. 250
bacon n. 2 slices
salt, pepper, extra virgin olive oil qb
nutmeg optional


  • cut the boiled into small pieces. It 'good to use boiled Cool to cut more smoothly.
  • Peel, wash and chop the onions thinly lengthwise.
  • Cut the bacon into small pieces.
  • Cut the tomatoes into small pieces.


  • In a saucepan put rather large sliced ​​onion and bacon with some oil.
  • Brown the onion over low heat, until it becomes soft, almost to discard without browning. It will take 15 minutes.
  • Add the boiled cut. Add salt, pepper and stir.
  • Cook a few minutes and add the tomatoes.
  • Diluted with water and cook for 30 minutes until the liquid has dried and is a tasty sauce format.
  • Serve hot on boiled remade o boiled rehearsed. If you wish, you can add a grating of nutmeg.
Friday, November 15 2013 15: 10

Chips fried mushrooms

The Fried Mushrooms are always very good, regardless of the type of fungi that we use (we have them made with oyster ...). Easy and tasty, more than a side dish can be considered to all effects a second, to be served with a salad. The important thing is not to overdo the amount because it could not easily be digested !!

What is needed
Ingredient Quantity
oyster mushrooms gr. 300
flour qb
Fry oil qb
sale qb


  • Go quickly mushrooms under running water to remove excess soil.
  • Put them to dry on a towel.
  • Cut them into strips and place them rather large again to dry.
  • Place the flour in a bowl and flour the mushrooms one by one.


  • Put to heat plenty of oil in a large skillet.
  • When the oil is at temperature, dip the mushrooms in a single layer.
  • Cook for several minutes (turning them a couple of times) until you present crisp.
  • Drain them in a covered bowl of absorbent paper and salt them.
  • Stir to distribute the salt and serve Fried mushrooms chips.
Friday, November 15 2013 15: 08

Pasta and beans

The Pasta e Fagioli is a first dish that comes straight from the country tradition. Simple for both ingredients for that mode of realization, can be obtained with fresh beans, or dried (in this case in the preparation must take into account the soaking times) or even frozen. I used the delicious beans collected directly from the farmer, who had frozen.

What is needed
Ingredient Quantity
pinto beans gr. 300
celery 1 coast
carrot n. 2
onion n. 1
tomato puree gr. 200
potato n. 1
salt, pepper, extra virgin olive oil qb


  • Heat up a saucepan with plenty of water.
  • When it boils, add salt and throw beans still frozen.
  • Bring to a boil and cook (should serve a half hour)
  • Drain and keep aside the cooking water that utlizzeremo later.
  • Clean and wash the celery.
  • Check the carrots, peel and wash them.
  • Peel the onion and potato, and also wash these.
  • Cut all the vegetables into large pieces.


  • Put a little oil in a large pan with high sides.
  • Put the pieces of celery, carrot and onion and fry.
  • After a few minutes add the pieces of potato, salt and pepper and continue cooking over medium heat for about ten minutes.
  • Add the tomato puree and the cooking water beans.
  • Simmer for about 90 minutes
  • also enter beans, Leaving behind a part.
  • Turn off the heat and puree the preparation using a food mill into small holes.
  • Add to soup thus obtained the beans left whole.
  • Boil water for cooking pasta.
  • Throw the fingering and cook pasta for half the time specified from the package.
  • Drain the pasta and transfer it to the pan with beans and complete the cooking.
  • serve the pasta and beans hot with a sprinkling of parmesan cheese.

The tortelli to the plate: an ingenious and inexpensive single dish, popular even today in the Savio valley and throughout the Tuscan-Romagna Apennine range, based on ingredients always available in the garden or in the campagne.Il compensation or filling varies depending on the season: can be achieved with potatoes, pumpkins, wild herbs, spinach ...... They are very suitable as an appetizer for a rustic dinner, but it can really be a full meal (depends on how much we eat !!) . They are also good cold. Today we prepare them with a pumpkin and potatoes compensation.

What is needed
Ingredient Quantity
flour gr. 400
potatoes kg. 1
pumpkin gr. 800
parmesan gr. 150
lard gr. 200
garlic 4-5 cloves
rosemary 4-5 sprigs
laurel 5-6 leaves
nutmeg n. 1
salt and pepper qb


  • Wash the potatoes without peeling them.
  • Put them in a covered pot with plenty of water. Add a couple of bay leaves.
  • Bring to a boil and boil. It will take 40 -60 minutes depending on the size.
  • Drain them and remove the peel.
  • Pass them to the still hot potato masher and let cool.
  • Cut the pumpkin pieces. Depriving it of the peel and seeds and wash.
  • Place in a saucepan with a few bay leaves and a sprig of rosemary.
  • Boil for about ten minutes. NB: must remain compact and not fall apart.
  • Drain the pumpkin on a white towel.
  • Place the cloth with pumpkin on a large bowl.
  • Once the pumpkin has warmed break it with a fork in order to reduce it to a puree.
  • Gather 4 flaps of cloth containing the pumpkin and squeeze it to bring down the water liberated from the pumpkin into the bowl below. In this way we recover the water of pumpkin that is great to prepare a dough compact and elastic.
  • At this point we prepare the dough for puff of Tortelli to the plate.
  • On the pastry put the flour, salt and make the fountain and put in the middle of the water gourd.
  • Knead until dough is smooth, homogeneous and very elastic.
  • Putting to rest the dough in the refrigerator for half an hour.
  • Meanwhile we compose the filling (or "compensation").
  • Bring together in a bowl the pumpkin, mashed potatoes, grated parmesan cheese.
  • Add salt, pepper and grated nutmeg. Mix well.
  • In a pan put lard with garlic.
  • Melt the lard well and brown the garlic. When the garlic has browned, add a few sprigs of rosemary.
  • Extinguish the fire. Discard garlic and rosemary and add the melted lard (flavored with garlic and rosemary) to the mixture of pumpkin, potatoes, parmesan.
  • Stir to mix the ingredients well. Taste and adjust if necessary with salt and pepper.
  • Take the dough for tortelli to the plate and spread it with a rolling pin to obtain a thin leaf.
  • Fold the dough into two parts, mark the dividing point, but do not disconnect the two sides.
  • On one half roll compensation in a uniform thick layer
  • Fold back the second half of dough over the filling so as to match the edges.
  • Pass the rolling pin on puff bent so as to eliminate air bubbles that have formed inside and to make the thickness uniform.
  • Seal the edge of the dough with your fingertips and cut it with the toothed wheel.
  • Divide the surface area in square cm. X 10 10, delimiting the grooves in the sheet with the edge of a plate rotated on the same sheet.
  • Cut along the grooves with the toothed wheel to split tortelli to the plate.


  • Put to heat up the text for cooking piadina. ( or use a cast iron plate), located on the fire of the gas stove or the heater plate.
  • cook each tortello to the plate for 3-4 minutes. The surface will look crisp and with small bruciacchiature.
  • Serve hot tortelli to the plate to savor the fragrance.

Friday, November 15 2013 15: 06

Gross Sfoja (Browse stuffed)

The Sfoja Gross (or Browse stuffed or upholstered Squares) is a fresh pasta made by hand and with a similar filling to that of cappelletti spread evenly over the surface of the pastry. It is cut into small forms (small squares) and served on board or dry with sauce or other condiments. In Romagna, the housewives manifactured this sheet when they did not have the time needed to prepare the cappelletti (whose realization is long and elaborate), or to use the remains of the pastry to cappelletti. It 'a dish that reminds me of my childhood, when my mother and my grandmother realizzavano, strictly in broth, and that's how I prepare me even today.

What is needed
Ingredient Quantity
broth 4 bowls

for the pastry: flour

gr. 190
eggs n. 2

For the filling: stracchino

gr. 300
mortadella gr. 150
Parmesan cheese gr. 150
eggs n. 1
nutmeg n. 1 / 2
sale qb


  • Let's start with the preparation of the dough. Put the flour.
  • Making the fountain (the hole) in the center and break in the hollow that was formed, the eggs.
  • Work the eggs with a fork, absorbing the flour plan.
  • Knead vigorously until mixture is smooth and homogeneous, rather soft. It will take about 10 minutes.
  • Transfer the dough thus obtained in a bowl, cover and leave for half an hour.
  • Meanwhile, the dough is resting, prepare the filling.
  • Finely chop the mortadella with the help of a mixer.
  • Grate the parmesan.
  • In a bowl put the soft cheese, Parmesan cheese, mortadella, an egg. Add a pinch of salt and a generous grating of nutmeg.
  • Stir with a wooden spoon to mix the ingredients well to do.
  • We have to get a fairly soft dough.
  • We forgive, on a work surface, the mixture to the dough and stretch it with a rolling pin.
  • We must try to get a thin sheet (because after 'insertion of the filling will be doubled) and round.
  • Fold the dough into two parts, mark the dividing point, but do not disconnect the two sides.
  • On one half apply a uniform layer of helping filling with a spatula and trying to make an equally thick layer.
  • Fold back the second half of dough over the filling so as to match the edges.
  • Pass the rolling pin on puff bent so as to eliminate air bubbles that have formed inside and to make the thickness uniform.
  • Seal the edge of the dough with your fingertips and cut it with the toothed wheel.
  • Then cut all the dough, always using the toothed wheel, in size cm squares. X 1,5 1,5.


  • Put Heat the broth.
  • When it reaches a boil, dip the squares and cook until the resumption of the boil.
  • Serve in individual bowls sprinkling of grated parmesan.
Wednesday, November 13 2013 17: 02

cups mascarpone and Nutella

Cups Mascarpone and Nutella: a sweet perfect portion for making a finger food. Reporting obtainable portions is purely indicative and related to the size of the glasses. I chose the very small containers, to provide all guests the opportunity to try them with more and luscious content but different ingredients.

What is needed
Ingredient Quantity
mascarpone cheese gr. 250
eggs n. 3
XNUMX/XNUMX cup sugar 3 tablespoons
XNUMX cups milk qb
coffee qb
finger biscuits gr. 150
Nutella gr. 100
chopped almonds gr. 50


  • We start preparing the cream mascarpone cheese.
  • Break the dividing egg yolks from the whites.
  • Add a pinch of salt to the egg whites and beat with an electric mixer until the mixture is very hard.
  • Apart from joining the egg yolks with the sugar and mount them up to make them puffy and fluffy.
  • Gently add the mascarpone cheese and continue to turn the mixture to incorporate air and make him well swollen.
  • Add the egg whites, stirring from the bottom up not to remove the cream.
  • Dilute a cup of coffee with a little milk.
  • Divide each Savoyard in 1 or 2 parts according to the size of our containers ,.
  • Put on the bottom of each glass a piece of ladyfinger to fill the well bottom.
  • Sprinkle with a little of the mixture of milk and coffee using a small brush.
  • Cover the cookie sheet with a layer of Nutella of 1 cm.
  • Add the cream mascarpone cheese forming a second top layer at least 2 cm. NB: even with this kind we set as a function of our shots. We maintain the layer of Nutella of 1 cm and we increase the height of the cream layer to mascarpone cheese.
  • Complete, decorating the surface with a bit of almond kernels.
  • Keep in the refrigerator for a couple of hours at least.
  • Let it sit for a few minutes at room temperature before serving. This serves to prevent the Nutella is too strong, something that happens as soon as it is extracted from the refrigerator. taking the cups with mascarpone and nutella a little at room temperature is avoided that the consistency of the Nutella and that of the cream of mascarpone cheese we are totally different.

Thursday, October 24 2013 14: 37

Osso buco with peas

I propose my ossobuco recipe with peas, a delicious dish, perfect for those who love meat and the preparation of which is long, but easy. It 'a dish typical winter or very suitable in the spring when we have fresh peas. In traditional Lombarda recipe is served with rice.

What is needed
Ingredient Quantity
Veal ossobuco 4 slices (1 kg)
celery 1 coast
XNUMX/XNUMX cup salted butter gr. 30
carrot n. 1
onion n. 1
White wine 1 / 2 glass
flour qb
tomato pulp gr. 300
peas gr. 300
salt, pepper, butter, extra virgin olive oil qb


  • Clean and wash celery and carrot. Chop finely.
  • Peel and wash the onion and chop this as well.
  • Wash the sliced braised veal under running water. NOTE: This step is recommended because, sometimes, the meat presents residue linked to at bone cutting machine.
  • Dabbing dry the meat with paper towels.
  • Practicing some cut with scissors on the fat surrounding the slices to prevent the meat from curling during cooking.
  • Add salt and pepper slices and flour them well (with the palm of the hand to push on each slice to adhere the flour).


  • In a large pan, which can comfortably hold the slices, heat the oil and a knob of butter.
  • Add the sliced braised veal and allow it to brown on both sides.
  • Deglaze with the white wine.
  • When the wine has evaporated, add the chopped celery and carrot and after a minute or so the chopped onion (We put the mixture in two parts because the onion browns faster).
  • Sauté the chopped vegetables.
  • Add the tomato pulp and leave cuocoere for at least an hour bathing with hot water, as they will dry. If we have the broth add the broth instead of hot water.
  • When l 'braised veal is almost cooked, we add the peas. We climb, pepiamo and let cook for another 15 minutes or until the peas They are not cooked. The cooking time of peas, In fact, it varies according to the fact that utlizziamo peas fresh or frozen.
  • We serve the osso buco with peas and serve with boiled rice.

Tuesday, October 15 2013 15: 15

Dumplings with cheese, pears and walnuts

These dumplings with cheese, pears and walnuts are small puff pastry delights that surround a heart formed by taleggio cheese, pears Abbot and chopped walnuts. A real treat to be offered in a buffet, in a dinner with friends and maybe a little party. To try!!

difficulties recipe for Preparation cooking Cost
Easy 4 10 min.
20 min. € 5

What is needed
Ingredient Quantity
puff pastry rectangle n. 1
taleggio cheese gr. 120
abbot pears n. 1
nights n. 10
egg n. 1


  • Cut the cheese into thin slices.
  • Break the walnuts and chop the kernels.
  • Wash, bucciare and cut the pear into small pieces.


  • Light the 180 ° oven.
  • Unroll the pastry on cutting board and with a wheel (or a knife) to divide it into squares of cm. X 10 10.
  • Rest on each square, a piece of cheese.
  • Cover it with a few pieces of pear.
  • Add the chopped nuts.
  • Fill in this way all the cut square.
  • Divide the yolk from the album.
  • Brush the edges of each square with the egg white (in this way we should be able to better seal the edges and prevent the bundle is opened during cooking).
  • Close each square, bringing together two opposite edges and sealing them together. Also complete closing the other two remained free flaps.
  • Properly seal the closure with the tip of your fingers, making sure that all the filling remains well protected inside.
  • Brush the surface of each bundle with the egg yolk.
  • Bake and cook for 20 minutes.

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