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white lasagna with zucchini Knodel

Although this dish as the fried cheese is the result of a question that we women often do

"what to cook today?". Among other things, that day in the fridge there was little to the imagination and then off with very few ingredients

came out a really tasty dish that can also her beautiful figure if the enhance know with some freshly picked mint leaf that will enhance the taste smell.

SERVES 4

2 bags of fresh egg lasagne
3 dark green zucchini
1l bechamel
oil, salt, Parmesan

Wash the zucchini, Check this box and cut into thin slices, then place them in a pan with a little oil and let cook on medium heat. Add salt and pepper and keep aside.

Prepare the sauce with 1 liter of milk, 100 g of butter, a bit 'of nutmeg and flour 90g 00: Bring to a boil on low heat, stirring constantly to avoid attacks, cook for 1 minute and then shut off. If it is too firm, add the milk, if you decide to use a white sauce ready stretch it too with milk because there being no other liquids inside she will have to cook the lasagne. A this point we put a baking sheet in a bit 'of sauce and then begin to alternate layers and layers of zucchini lasagne, white sauce and parmesan zucchini because they will not skimp on them to give taste to piatto.Finite with a layer of pasta and cover with the sauce.

Place in preheated oven and bake at 180 for 30 minutes adding a little ' water if it were too dry. Let stand in oven for 15 minutes before serving and do not forget a few mint leaves on the plate.

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This recipe is especially close to my heart because of German origin. Since I was born in Germany, it reminds me a bit 'my country of origin. I do not know if this is the original recipe, but it is what we handed down from generation to generation. It is addressed to those who love potatoes and pork, and you just gotta ask to follow my directions to the letter for the success of the recipe. I'll try to be as accurate as possible, because I do not want that my mistake can make the dish be unattractive.

SERVES 4

4 slices of pork on the bone
350 g golden onions

1 kg potatoes 500 g of potato starch
2 eggs 2 tablespoons

Goulash powder (otherwise two dice of meat)

to taste salt, oil and water

Wash the potatoes with the peel place them in a pot, cover with cold water, add 2 tablespoons of salt and boil for 20 minutes. After that infilzatele with a fork to check doneness. Remember: the potatoes should be neither too harsh nor too cooked, a fork should enter the potato without resistance. An advice to you is to take the potatoes roughly the same size so that some are ready before and after other.

Peel and thinly sliced \u200b\u200bonions, if you want to help you with the mandolin, and put the stove on a very large saucepan with 3-4 tablespoons of olive oil on low heat and then salatele.Nel Meanwhile, in a frying pan , you brown the meat without adding oil, add salt and put it on the paper towel to dry the fat of meat. At this point, add the onions, cover with water, add the powder goulash (or nut), put the lid on and cook on low heat for at least an hour and a half.

now dedicate ourselves to Knodel. Peel the potatoes have boiled and mash with a potato masher (not with a fork, not with the blender or whatever), add the eggs and half the potato starch, salt and knead with your hands gradually adding the remaining starch. I tell you to add fearing sizes because I do not know how much actually starch is used, this you must understand you handling the dough (because there are some types of potatoes that absorb more paper and others that consume less). The dough should be firm and not sticky. At this point, the modeled large meatballs and sprinkle with a little 'paper to prevent them from sticking together and put them in the fridge.

When the meat is ready, put on fire a large pot with salted water, bring to a boil and put in the Knodel for at least a quarter of an hour. I hurry on, sometimes, after ten minutes the cut in two. Remember: do not put them all together (Unless you have a big pot).

Serve in a bowl accompanied by the meat and its sauce.

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ricotta croquettes

you ever look at the fridge and do not know what to cook? To me! And in doing so they were born these croquettes. One day, opening the refrigerator and considering the various possibilities have been inspired by a bowl of cottage cheese (the great Sicilian ricotta) and with a little 'fantasy I tried to create a tasty appetizer and light enough (and yes, they are cooked in the oven) . Will I be successful? I think so, since my small after tasting it he said "Mom, you're getting just a cook."

INGREDIENTS

400g ricotta cheese 2 eggs

3 slices of bread
a glass of milk
few fresh mint leaves, chopped ( or parsley)
2 tablespoons Parmesan

to taste with salt and pepper

or chop coarsely chop the bread and ammollatelo with milk. When the bread is well inflated, add all other ingredients and mix well. Line a baking tray with parchment paper and grease it with a little 'oil. Now you can put on it of spoonfuls of the mixture well spaced apart and bake at 200 degrees for ten minutes.

I recommend the oven must be preheated. Then turn the croquettes and cook for another 5 minutes.
For those who have weight problems can also fry them in hot oil.