Wrap Like Jennifer Aniston In Rumor Has It

corn and saffron sauce to spicy lentil soup courtyard

was a bit ' che volevo provare questo piatto. A dire il vero l'avevo studiato un po' diverso, ma il poco tempo rimasto dopo i compiti (non i miei, io purtroppo la scuola l'ho finita), la spesa e le varie commissioni, non mi ha consentito di farlo proprio come volevo, ovvero con lasagne bicromatiche.

Ho preparato quindi solo una delle due, cioè una lasagna di mais profumata allo zenzero zafferano , davvero buona e consistente, ed al tempo stesso colorata, di un giallo intenso, ed in grado di profumare il piatto.

Quella che non sono riuscito a preparare è stata la lasagna al cavolo nero, che doveva esaltare i contrasti di colori e dare un sapore intenso e vegetale al piatto. Ma I have not thrown the cabbage, and in the next post I will show you how I still managed to enjoy this delightful garden.

For the sauce, as I am careful what I eat lately, I did not want something heavy, but should still be tasty.
I thought of white meat (chicken and guinea fowl), enriched by the aromas, which typically find in yards, and tied the sweetened pumpkin, a must in my kitchen at this time.

I chose not to use the breast of the chicken leg but I wanted to "see " I used the chicken and then I wanted some tasty wad not like the breast. But when I finished
gnawed ... I realized it was bigger than expected, and then la faraona aspetterà domenica per fare la sua bella figura :)

Per la cottura della pasta, poi, ho voluto seguire i consigli di Simone Rugiati: sbirciando il programma Io, me e Simone su Cielo, l'ho visto proporre la cottura della pasta direttamente con il sugo.
Essendo la pasta fresca la cosa era ancora più facile, ed è bastato allungare con il brodo preparato con le ossa del pollo e qualche verdura.

Con questa tecnica la pasta, oltre ad aiutare ad amalgamare il fondo, assorbe sapori e, nel mio caso, li rilascia. Infatti parte dell'aroma dello zafferano è passato dalla pasta al sugo, lasciando alla pasta prevalente il gusto del mais.

the end, the combination was very tasty albeit slightly: white meat, many vegetables only fat vegetable egg just brings a little 'up cholesterol, but we are talking about less than 1 egg per person, and consume up to 2 eggs per week is a regular council.

Ingredients Ingredients for 3 people

for lasagne (we made something)

• 80 grams of corn flour foil
• 120 g wheat flour 2 medium eggs
• salt
• pistil of some saffron to the sauce

• a leg of chicken
• smells of backyard (1 bay leaf, 2 leaves of sage, a sprig of rosemary)
• a beautiful frog pumpkin
• 1 shallot 1 / 2 small onion
• 1 / 2
• carrot 1 / 3 of celery 1 clove garlic
• 1 / 2 cup white wine or rosé
• 2 / 3 cup milk
• some dried mushroom milkshake
• extra virgin olive oil salt

• for broth 1 carrot 1 small onion
• 1 / 2 celery stalk
• 4 cloves 4 peppercorns 1
• bay leaf salt

Preparation
Start gnawed chicken and grinding it with a knife.

Set aside the meat and broth prepared by immersing the bones and tendons and advanced Cicciolina meat (no skin) in water with carrot and celery entry, flavorings and salt (do not overdo it, because the stock will decline ). Just took the boil also add the peppercorns and carrot skewered with cloves. Simmer and continue cooking by skimming often.

to switch to the sauce, diced small onion, shallot, celery and carrot.
Put the mixture to soften with a little oil over sweet for 3-5 minutes.

Then add the meat and garlic and then lightly golden, stirring.
Add the chopped sage, rosemary and bay leaves in clumps.
After a few minutes until the wet and gently let go until it is completely absorbed.

Then add the diced pumpkin a bit 'larger than the other green, wet and cook for a bit' of the broth that you are preparing.

After 5-10 minutes add the milk and after a minute the mushroom powder.
finish cooking, until you get to have the pumpkin is not completely cooked, but it begins to thicken and discard the bottom.

Then prepare the lasagna with the classic system of the fountain with Sift flour and mix in which to pay the egg, salt and saffron pistils .
Knead for 10-15 minutes until dough is smooth and elastic. Wrap in plastic wrap and let stand for 20-30 minutes.

Pull the thin sheet, roll and cut to get the lasagna.

To cook, put the sauce in a pan large enough to hold all the pasta. Giving a fast
Scott (1 minute) in the broth to the lasagne, then add the sauce and sprinkle with plenty of stock.
Complete indoor cooking, stirring often, adding broth if necessary, and monitoring the cooking.
Complete cooking by discovering and dry the bottom of the consistency of a cream.