Rosalba De Carlo has published two books in which she explains how to prepare a perfect traditional Italian lasagna.
Two books to prepare a perfect lasagna.
The recipes collected in these two books are part of the wealth of knowledge that Rosalba De Carlo possesses of the cuisine of Apulia, one of the regions of Italy with the most interesting and specific culinary traditions. As a symbol of her long experience, her skilled hands guide the reader, step by step, through each recipe in a series of photographs revealing every secret behind the preparation of the dishes.
Lasagna: easy recipes from Italy
Traditional Italian cuisine has its roots where the Mediterranean diet finds its origins. This book takes readers on a visual journey of discovery with more than 130 images, guiding those with even little expertise to create real Italian lasagna. Expert chef Rosalba De Carlo guides readers with her experience and knowledge through the preparation of traditional lasagna. Fifteen delicious recipes to learn how to cook the real Italian one.
The dishes are an explosion of fragrances and flavours with deep roots in the history of the various areas from which they derive. The recipes are made from simple, healthy ingredients which were in the past part of everyday life but are used today to create sophisticated and flavoursome dishes.
This book presents lasagna simply, in a way that is compatible with contemporary lives in which time rarely, if ever, permits long and involved procedures in the kitchen. Indeed, the recipes that follow have been adapted to be used with precooked pasta. It’s a practical solution which yields excellent results as long as the products are chosen with care.
This book is improved with the sold separately Rosalba De Carlo’s easy booklet.
The booklet is dedicated to an extensive explanation of how to prepare fresh, homemade pasta for those who may take delight in boasting to guests on special occasions: “I made this pasta myself, with my own hands”. A visual journey from the flour to the pasta sheets, thanks to more than 40 images. In addition, this second book concludes with recipes for white sauce and tomato sauce, which appear in the list of ingredients for the Lasagna cookbook as a pre-prepared product.
Read Rosalba De Carlo’s booklet Lasagna, A visual journey from the flour to the pasta sheets to avoid any pre-prepared ingredient for your baked fresh home made Italian lasagna.
Anyway to save time, by following the recipes of this book you can use commercially prepared lasagna and sauces to which it is necessary only to add milk or water in order to dilute it to the appropriate consistency for baking.
Lasagna: a visual journey from the flour to the pasta
Thanks to more than 40 images, this easy book is a visual journey from the flour to the pasta sheets. It is an extensive explanation of how to prepare fresh, homemade pasta for those who may take delight in boasting to guests on special occasions: “I made this pasta myself, with my own hands”.
This book concludes with recipes for white sauce and tomato sauce, the original Italian version if you prefer to avoid any pre-prepared ingredient for your baked lasagna.
Commercially prepared fresh pasta is also available in vacuum sealed packs. It can also be used instead of home made lasagne, following the instructions on the packaging. Towards the end of the book, recipes for how to prepare white sauce and Italian tomato sauce have been included.