Ricotta and Spinach Cannelloni View Ingredients View Nutrients
x
Ingredients
  • Flour 0: 400 gr (14,11 oz)
  • Eggs: 4
  • Flour 0: 50 gr (1,76 oz)
  • Milk: 1 l (4,23 cup)
  • Butter: 50 gr (1,76 oz)
  • Salt to taste
  • Moscat Walnut to taste
  • Spinach already cooked: 350 gr (12,35 oz)
  • Ricotta: 500 gr (17,64 oz)
  • Grated parmesan: 50 gr (1,76 oz)
  • Salt to taste
  • Moscat Walnut to taste
  • Tomato Sauce: 500 ml (2,12 cup)
  • Onion (small): 1
  • Extra Virgin Olive Oil (EVO) to taste
  • Salt to taste
  • Black Pepper (optional) to taste
x
Nutrients
  • Calories: 133
  • Protein: 4.90g
  • Fat Total: 5.60g
  • Carb: 15.30g
  • Fiber: 0.80g
  • Sodium: 0.63g

Ricotta And Spinach Cannelloni

The Ricotta and Spinach Cannelloni with tomato sauce are a timeless classic of Italian cuisine, loved by young and elderly people.…

(5 / 5)
Tagliatelle With Ragù Bolognese View Ingredients View Nutrients
x
Ingredients
  • Flour 00: 250 g (8,82 oz)
  • Large eggs: 2 (about 70g - 2,47oz each)
  • Water: 1 tablespoon
  • Bolognese Ragù (follow our recipe)
  • Grated Parmigiano Reggiano: 30gr (1,06oz)
x
Nutrients
  • Calories: 430
  • Protein: 29g
  • Fat Total: 21g
  • Carb: 24g

Tagliatelle With Ragù Bolognese

Traditional first course of Italian and Emilian Cuisine in particular, Tagliatelle with Bolognese Ragù Sauce have aristocratic and ancient origins. The legend…

(4 / 5)
Origin and History of the Bolognese Ragù Sauce

The Origin and History of the Bolognese Ragù Sauce

The Bolognese Ragù is a very famous seasoning typical of Emilia Romagna, one of the most popular recipes abroad, based on meat, which accompanies pasta or polenta dishes, interpreted in various ways. Its origins are difficult to establish. There are those who go back to the times of the ancient Romans, who prepare a kind

Read More
Ragù Bolognese Authentic Recipe View Ingredients View Nutrients
x
Ingredients
  • Beef (folder or belly or shoulder or bun): 300 g coarsely minced
  • Pork belly (Pancetta): 150 g
  • Carrot: 50 g
  • Celery: 50 g
  • Onion: 50 g
  • Tomato sauce or peeled tomatoes: 300 g
  • Dry white wine: 1/2 glass
  • Whole milk: 1/2 glass
  • Broth as needed
  • Extra Virgin Olive Oil or butter
  • Salt up to taste
  • Pepper up to taste
  • Liquid cream (optional): 1/2 cup
x
Nutrients
  • Calories: 205
  • Protein: 9.3g
  • Fat Total: 17.9g
  • Fat Saturated: 7.2mg
  • Carb: 5.04g
  • Dietary Fiber: 0.3g
  • Cholesterol: 50.6mg
  • Sodium: 57.2mg

Ragù Bolognese

Bolognese Ragù is probably the most famous Italian sauce in the World. It is the basic preparation for seasoning the most…

(4 / 5)
Authentic Lasagna Bolognese View Ingredients View Nutrients
x
Ingredients
  • Eggs: 3
  • Flour: 350-400g (“00” flour)
  • Spinach already cleaned and washed: 400g
  • Stretched Pancetta: 150g
  • Mixed Minced Meat (pork loin and beef muscle): 700g
  • Butter: 90g
  • Dry White Wine: ½ glass
  • Tomato Sauce: 300g
  • Celery: 1
  • Carrot: 1
  • Onion: 1
  • Concentrate Tomato Paste: 2 tablespoons
  • Coarse Salt to taste
  • Pepper to taste
  • Butter: 100g
  • Flour: 100g (“00” flour)
  • Salt: 1 pinch
  • Whole Milk: 1 liter
  • Nutmeg to grate to taste
x
Nutrients
  • Calories: 127
  • Protine: 8.26g
  • Fat Total: 4.73g
  • Fat Saturated: 2.245g
  • Carb: 12.87g
  • Deitary Fiber: 1.2g
  • Cholesterol: 15mg
  • Sodium: 280mg

Lasagna Bolognese

Lasagna alla Bolognese is a typical dish of Emilia Romagna region, more specifically, of the city of Bologna. Despite the authorship…

(4 / 5)
x

Lost Password