Gocce d'oro (Golden tears)

 This one of my favourite dish for christmas....it's a grandmother's recipe that always reminds me my childhood.
Merry merry xmas to all my readers !!! Have a happy new year as well and remember...Love,Peace and....Food ! :-9

Ingredients :

150g Lasagne
70g Ham
30g Grated parmesan cheese
1/2 lt. Besciamelle Sauce
10g of dried porcini mushrooms
1/4 of a Onion
3/4 leaves of calamint

Procedure :

Before starting out put the dried mushrooms into a bowl with lukewarm water for about half an hour.
Saute the onion into a pan and when it's golden add the mushrooms and the calamint with a pinch of salt.
Cook the pasta in a large pot of boiling salted water for about 3 minutes,then when it's ready prepare a ovendish with some besciamelle sauce inside and do a first layer by putting the pasta on the sauce,then cover with ham and mushrooms and then start again with besciamelle sauce and the previous ingredients until the ovendish is filled up,the last layer should be ended with besciamelle sauce and then a generous sprinkle of parmesan cheese.

Put in the oven at 180° for about 30 minutes.


Buon Appetito !

Panettone Milanese "Third and last day"

Third and last day. h. 8/9 am

Panettone Milanese "Second Day"

Panettone Milanese "First Day"

Let's start !

"Original Panettone Milanese" stay tuned because next Monday 12/14 i will start the 3 days long recipe.

Panettone is Milan's traditional Christmas bread, an airy concoction made with raisins and candied fruit that every pastry shop proudly displays. They're also made by industry, in huge numbers, and consequently appear on almost every Christmas table throughout all italy.
This recipe will be a little different and harder to make than the ones i usually post here,so follow me in the next days to find out how’s going to be :) since it's going to need multiple steps each day,for a total of three days !!!