Nigella Lawson - Venetian Lasagna

Veneziano lasagna Nigella Lawson Ingredients * 1 ounce (only 1 cup) dried porcini mushrooms * 3 tablespoons tomato paste * 1 14 oz diced tomatoes * 1 / 2 cup Marsala wine * 1 bay leaf 1 / 2 cup water * 2 cups instant polenta 2 tablespoons olive oil 1 cube of standard chicken, chicken broth or enough to make the polenta according to the instructions on the box * 1 onion, peeled * 1 medium carrot, peeled * 1 stalk celery 1 teaspoon dried thyme 1 tablespoon unsalted butter * 2teaspoons sea salt or 1 teaspoon salt, or * 1 1 / 2 cups grated Parmesan cheese taste * 1 pound ground beef, preferably organic 3 * aluminum trays or pan / roasting pan about 13 x 9 x 2 inches Preparation Put the porcini mushrooms, Marsala, and water in a saucepan and bring to a boil, remove from heat and cut the mushrooms soaked into smaller pieces. Heat the oil in a heavy-based saucepan with a lid, and chop the onion, carrot andcelery by hand or in a processor and scrape into the pan. Let the vegetables over low heat to soften for about 5 minutes or so, then add the thyme and salt. Add the mince, breaking with a fork and let it brown a bit '. Add the tomato sauce, canned tomatoes, and bay leaf. Add the mushrooms with their dark, wonderful taste and transfer the liquid contents of the pot to a boil. Once the sauce is bubbling, then cover, reduce heat to veryLow ...



http://www.youtube.com/watch?v=SMwno_nx1V8&hl=en

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Nigella Lawson / Nigella's Christmas BITES / Lentil and Chestnut

Nigella Lawson / Nigella Bites Christmas / lentil and chestnut soup This recipe comes from Nigella of its special program Nigella Bites Christmas. These recipes are simple and stress free. . As Nigella says, "Christmas food is the best form of food, because it is a good, unpretentious home cooking shares is not about formality: it's friends and family with good things to eat." Ingredients * 250 g red lentils 225g * 240 g of cooked or canned chestnuts * Clement Faugiervacuum-packed chestnuts 1.5 liters vegetable stock * 1 rib of celery 1 carrot 1 small onion * 2 tablespoons olive oil 1 leek / goose fat or butter * fresh parsley chopped 150 ml whipping cream method of advertising: how to cook the lentils and chestnut soup 1. Finely chop the onion, leek, carrots and celery. 2.Heat the oil in a frying pan, add the chopped vegetables and let sweat in the fat and soft. 3.Add the lentils and stir, add the broth. Bring to a boil and simmer until lentils are very soft(Approximately 30 minutes). 4.Add the chestnuts and cook for 20 minutes or so. 5.Liquidise until smooth, add the water you need. 6.Whenever To serve hot, and sprinkle each plate of soup with parsley and lace with cream.



http://www.youtube.com/watch?v=pCV1YThW3kU&hl=en

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