You are here:
All about home cooking, wines and traditions.
You can?t love cooking if you don?t like to eat? this is my first rule. So I love to eat all the typical dishes of the Italian Cuisine and I love to spend time to cook it. Follow me? Ciao
| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Martin | 06/05/09 | 10 | 10 | 10 | 10 | |
| Lynne | 05/08/09 | 10 | 10 | 10 | 10 | Brilliant! Now just to put it all ..... |
| Pat | 12/17/08 | 10 | 10 | 10 | 10 | |
| TJ | 11/05/08 | 10 | 10 | 10 | 10 | Thanks, I look forward to doing a ..... |
| Pierre | 10/31/08 | 10 | 10 | 10 | 10 | Thank you, grazie mille! |
Ciao Becky, the only suggestion is to use less salt in all the other ingredients of the recipe as, for example, the tomato sauce on the top... or try to use a little water in the filling preparation
Ciao Martin! for the first one you are ok! for the second one is "100 di questi giorni" or "100 anni di salute" that are: "100 di questi giorni" - one hundred days like this one (a whish for the
Ciao Lynne, you have to cook them for 30 min. @ 250°C. the last 10 minutes you can use the hoven function to make the upper part of the lasagna backed... I suggest you not to cover the upper layer
Ciao Lynne, yes, when you make fresch lasagna sheets you have to cook them before use them to make the lasagna. After you make the lasagna you can leave it in the fridge, for the night, before cook
Ciao Rich, your answer is not very clear... anyway, try the followings. If it will be of help rate me. ciao Broth - or stock - is a staple element in making good soup. Here is the basic recipe:

©2009 About.com, a part of The New York Times Company. All rights reserved.