Lasagne alla Bolognese
Fettuccine Tartufo e Funghi Porcini
14 April 2016
Lasagne alla Norcina
16 April 2016
Lasagne alla Bolognese is a typical course from the gastronomic tradition of the Region of Emilia Romagna and especially from the city of Bologna. It soon became one of the symbols of Italian Cuisine around the world.
Every detail during the preparation of this course, represents the heart of the "bolognese" tradition, and the careful selection of ingredients plays a significant role.
The flavor is given by the right quantity of beef and pork meat, the choice of a good tomato pulp in term of quality, and of course by the fillo dough which has to be porous in the perfect amount, in order to best absorb the dressing and obtain the right texture.
Every detail during the preparation of this course, represents the heart of the "bolognese" tradition, and the careful selection of ingredients plays a significant role.
The flavor is given by the right quantity of beef and pork meat, the choice of a good tomato pulp in term of quality, and of course by the fillo dough which has to be porous in the perfect amount, in order to best absorb the dressing and obtain the right texture.
Preparation
In the Microwave
8 minutes
Remove the protecting tape and heat in the microwave for 8 minutes at 750 - 900 W.In the Oven
30 minuti
Put in an oven baking-pan and then in the preheated oven to 160°C for 30 minutes.Portions
1 portion
280 g
Ingredients:
Ragù: beef meat, tomato pulp, tomato concentrate, cheese, sunflower oil, onions, carrots, CELERY, flour of tender WHEAT, red wine, extra virgin olive oil, salt, garlic, PEPPER.Besciamella: MILK, flour of tender WHEAT, BUTTER, salt.
Fresh Egg pasta: bran of hard WHEAT, egg.
Pecorino (sheep's milk cheese).
Allergens:
Foods produced in an establishment that makes use of the following allergens as ingredients or in traces: cereals containing gluten, lisozima (protein of the eggs), milk and products to milk's (understood lactose) base, celery and products to base of celery, fish and products to base of fish, sulphurous anhydride and solfiti.Preservation:
In the freezer respecting the shelf life written on the package.SHELF LIFE: 12 months from the date of production.
Nutritional Values
| Nutritional Values | For 100 g |
|---|---|
| Energy | 757 kJ 181 kcal |
| Protein | 8,92 g |
| Carbohydrates | 5,89 g |
| Sugars | 2,07 g |
| Fat | 13,85 g |
| Satured Fat | 5,028 g |
| Monounsaturated Fat | 7,203 g |
| Polyunsatured Fat | 1,056 g |
| Cholesterol | 18 mg |
| Fiber | 1,3 g |
| Sodium | 442 mg |
| Potassium | 131 mg |