Lasagna

Ingredients

1. 1pound sweet italian sausage
2. 3/4 pound lean ground beef
3. 1/2 cup minced onion
4. 2 cloves garlic, crushed
5. 1 (28 ounce) can crushed tomatoes
6. 2 (6 ounce) cans tomato paste
7. 2 (6.5 ounce) cans canned tomato souce
8. 1/2 cup water
9. 2 tablespoons white sugar
10. 11/2 teaspoons drien basil leaves
11. 1/2 teaspoon fennel seeds
12. 1 teaspoon italian seasoning
13. 1 tablespoon salt
14. 1/4 teaspoon ground black pepper
15. 4 tablespoons chopped fresh parsley
16. 12 lasagna noodles
17. 16 ounces ricotta cheese
18. 1/2 teaspoon salt
19. 3/4 pound mozarella cheese, sliced
20. 3/4 cup grated parmesan cheese

Fennel Seeds Powder

Ricotta Cheese

Direction 

1. In a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, Basil, Fennel Seads, Italian Seasoning. 1 tablespoon salt, pepper, and 2 tablespoons parsley, slimmer, covered, for about 11/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodle in a boliling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble spread 11/2 cups of meats\ sauce in the bottom of 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozarella, and sprinkle with 1/4 cup Parmesan cheese, cover with foil: to prevent stickin, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Penne a la Carbonara

Ingredients

1. 1 pound pancetta, diced into 1-inch cubes
2. Sea salt and freshly ground black pepper
3. 6 eggs, at room temperature
4. 1/2 cup heavy cream, at room temperature
5. 11/4 cup freshly grated Parmesan
6. 1 pound dried penne
7. 4 tabblespoons chopped freshly parsley leaves

Pancetta (Italian Bacon or Pork Jelly)

Directions

1. Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
2. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
3. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water, you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the brown pancetta and mix well. Add the cream mixture and coat the pasta compeletely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

GREETINGS

Hi...
Welcome to my blog.

Hello, my name is Christian Riko Soegianto Tejakusuma, and commonly called RIKO. I was born in Jakarta, July 29, 1997. my hobbies are dining, sightseeing, and culinary.
Thank You
Please give a lot of support.