Lasagna - Home Made is The Perfect Choice!

The best Lasagna is often prepared with passion investing a decent amount of time. It's easy to distinguish a good lasagna from a bad one. If properly done, this dish can be somewhat time intensive and probably not the best choice if you decide to prepare this dish in late afternoon. In my family, Lasagna is a traditional dish that we loved to eat along with a good glass of cabernet wine on weekends.

How to make a lasagna: 

In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Ingredients1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (8-ounce) bag shredded

There are many ways on how to make a good lasagna, you can choose what best works for you and apply your own method. I had the great opportunity to assist my mom in the kitchen while preparing a good lasagna for my friends and family.

Spaghetti alle Vongole

In Italy, exact recipes for spaghetti alle vongole vary from region to region and even from market to market place. It's really all about interpretation when we get to prepare this excuisite dish. Everybody believe to master the best Spaghetti Vongole on earth. Well, here is how I see it and I let you do the rest at your home :) Remember that a good cooking will depend on your ingredients and mood! Happiness is to be found along the way and not at the end of the road! So, please enjoy the process of making Spaghetti alle Vongole with your friends and loved ones! 

Some will add chilli, dried or fresh, and occasionally you will see tomatoes added, although I prefer the purist version with no tomatoes and just a hint of dried chilli.

The clams used vary too and can be quite expensive. Always try to use smaller ones that cook quickly and stay tender. You could also use cockles, mussels or razor clams in this dish or canned clams work really well. Look for the Italian brands actually sold as Vongole. Drain and rinse well, then just add them to the softened aromatics and warm through gently.

350-400g dried Spaghetti (My favourite brand is Barilla or Colavita) 

5tbsp extra virgin olive oil 
4 garlic cloves, crushed 
2 large shallots, finely chopped 
1/2tsp dried red chilli 
800g small clams rinsed well in cold running water 
2tbsp chopped flat-leaf parsley 
3tbsp dry white wine 
Salt and freshly ground white pepper 
50g unsalted butter

A video of my best personal inspiration and one of the best Spaghetti Vongole makers on earth, Antonio Carluccio has it all! 

Cook the Spaghetti in boiling salted water until tender but still firm to the bite, then drain. While the Spaghetti is cooking, heat the olive oil in a pan large enough to hold the clams and gently cook the garlic, shallots and chilli for 2-3 minutes until soft. Add the clams with the parsley and white wine, season with salt and pepper, turn up the heat, cover with a tight-fitting lid and cook for 4-5 minutes, giving the occasional stir, until all the clams have opened (one or two may not, so don't keep cooking just for them once most have opened). Add the butter and the drained spaghetti to the pan, stir well over a low heat for a minute and serve immediately.

Et voila! Buon appetito a tutti!