La Lasaña Italiana es un plato icónico que nos transporta directamente a la soleada Italia.
Está compuesta por capas de pasta, una rica salsa de carne y una generosa cantidad de queso fundido.
Las láminas de pasta se intercalan con los ingredientes, creando una armonía de sabores.
Tradicionalmente, se hornea hasta que la parte superior esté dorada, lo que le da una textura crujiente que contrasta con las suaves capas internas.
Una delicia que une a familias y amigos en las mesas del mundo
Italian lasagna:
500 grams of ground meat.
200 grams of lasagna pasta.
3 tomatoes.
1 white onion.
1 carrot.
Olive oil.
White wine.
200 grams of milk.
40 grams of butter.
2 tablespoons of flour.
You can customize it by adding more ingredients, such as mushrooms or tuna. Good appetite! 😊
El Baba Ganoush es una deliciosa salsa de berenjenas con un sabor ahumado, rico y cremoso.
Se prepara tradicionalmente mezclando berenjenas tiernas asadas (o carbonizadas) con tahini (pasta de sésamo), ajo, cítricos y especias.
Su nombre en árabe, “Baba Ganoush”, significa “papá mimado”, y cuando lo pruebes, te sentirás igual de mimado.
Ingredients:
2 Italian eggplants (about 2 small or medium eggplants)
2 tablespoons tahini
1 to 2 cloves of fresh garlic (according to your preference)
Lemon juice (adjust to taste)
Optional: Greek yogurt (to give more creaminess)
Salt and pepper to taste
Extra virgin olive oil (for drizzling)
Optional: toasted pine nuts and chopped fresh parsley (to decorate)
Instructions:
Grill the eggplants:
You can do it on the grill over direct heat or in the oven at 200°C until they are tender and the skin is charred.
Let them cool and then peel the skin.
Prepare the puree:
Puree the roasted eggplants in a food processor or with a fork until smooth.
Add the tahini, minced garlic, lemon juice, and Greek yogurt (if desired).
Mix well and adjust salt and pepper.
It serves:
Place the baba ganoush on a plate and make a small well in the center.
Drizzle with olive oil and garnish with toasted pine nuts and fresh parsley.
Ready to enjoy with pita bread or crudités!
Instructions:
Grill the eggplants: You can do it on the grill over direct heat or in the oven at 200°C until they are tender and the skin is charred. Let them cool and then peel the skin. Prepare the puree: Puree the roasted eggplants in a food processor or with a fork until smooth. Add the tahini, minced garlic, lemon juice, and Greek yogurt (if desired). Mix well and adjust salt and pepper. It serves: Place the baba ganoush on a plate and make a small well in the center. Drizzle with olive oil and garnish with toasted pine nuts and fresh parsley. Ready to enjoy with pita bread or crudités!
El Ceviche Peruano es un plato emblemático de la gastronomía Peruana. Se prepara con pescado fresco, que se marina en jugo de limón, ají amarillo, cebolla morada y culantro.