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Campania - Tomato Sauce With Mozzarella Cheese
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Campania – Tomato Sauce With Mozzarella Cheese

5/5
Sauce prepared with 100% Italian tomato and mozzarella following the typical recipe of Sorrento. Ideal for seasoning pasta and preparing lasagna.
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$8.75

Product Code: CS903/1
EAN Code: EAN 8015312778853
Weight: 540 grams
About this Product

Mozzarella is a spun paste dairy product traditionally manufactured in the provinces of Caserta and Salerno, in the Campania region.

Ingredients

  • Tomato sauce 71%
  • water
  • mascarpone cheese 5%
  • onions
  • sunflower seed oil
  • starch
  • ricotta cheese
  • sugar
  • salt
  • basil
  • black pepper

acid:

  • lactic acid
  • natural flavours

Allergens in the product:

  • milk

May contain:

  • fish
  • tree nuts
  • eggs
  • soy
  • GLUTEN FREE
“
  • Tomato sauce 71%
  • water
  • mascarpone cheese 5%
  • onions
  • sunflower seed oil
  • starch
  • ricotta cheese
  • sugar
  • salt
  • basil
  • black pepper

acid:

  • lactic acid
  • natural flavours

Allergens in the product:

  • milk

May contain:

  • fish
  • tree nuts
  • eggs
  • soy
  • GLUTEN FREE

How to use

The sauce is ready to be poured directly on the freshly drained pasta. You can heat the sauce over low heat or in the microwave, after opening the jar and removing the capsule. We recommend finishing cooking the pasta, sautéing it in the pan together with the sauce for a minute. Also try it on bread or as a sauce for stewed products. Also excellent to prepare pizza and lasagna.

“

The sauce is ready to be poured directly on the freshly drained pasta. You can heat the sauce over low heat or in the microwave, after opening the jar and removing the capsule. We recommend finishing cooking the pasta, sautéing it in the pan together with the sauce for a minute. Also try it on bread or as a sauce for stewed products. Also excellent to prepare pizza and lasagna.

Recipe

Lasagna

Ingredients

  • 21 lasagna sheets
  • 250 g of grated Parmesan
  • Cascina San Cassiano tomato sauce with mozzarella cheese
  • 1 L of whole milk
  • 100 g of 00 flour
  • 1 pinch of salt
  • 100 g of butter nutmeg to taste
“
  • 21 lasagna sheets
  • 250 g of grated Parmesan
  • Cascina San Cassiano tomato sauce with mozzarella cheese
  • 1 L of whole milk
  • 100 g of 00 flour
  • 1 pinch of salt
  • 100 g of butter nutmeg to taste

Guidelines

  • Prepare the bechamel by heating the milk.
  • In a separate saucepan, melt the butter over low heat: once it is completely melted, remove the heat and add the sifted flour.
  • Stir vigorously with the help of an electric whisk until a homogeneous and lump-free mixture is obtained.
  • Put everything back on the heat and cook for a few more minutes.
  • In the meantime, the milk should be warm, then add the nutmeg and then add the liquid to the melted butter and flour.
  • Stir everything again and cook for another 5 – 6 minutes on low heat. In a 30 x 20 cm rectangular baking dish, distribute a first thin layer of béchamel on the bottom.
  • Lay the lasagna and sprinkle again with bechamel, then with the tomato sauce with mozzarella cheese and finally with grated Parmesan.
  • Repeat the operation until the pan is filled and finish with a layer of the tomato sauce and grated Parmesan (abundant).
  • Bake in a preheated static oven at 200 ° C for 25 minutes (or in a 180 °C fan oven for just 15 minutes).•
“
  • Prepare the bechamel by heating the milk.
  • In a separate saucepan, melt the butter over low heat: once it is completely melted, remove the heat and add the sifted flour.
  • Stir vigorously with the help of an electric whisk until a homogeneous and lump-free mixture is obtained.
  • Put everything back on the heat and cook for a few more minutes.
  • In the meantime, the milk should be warm, then add the nutmeg and then add the liquid to the melted butter and flour.
  • Stir everything again and cook for another 5 – 6 minutes on low heat. In a 30 x 20 cm rectangular baking dish, distribute a first thin layer of béchamel on the bottom.
  • Lay the lasagna and sprinkle again with bechamel, then with the tomato sauce with mozzarella cheese and finally with grated Parmesan.
  • Repeat the operation until the pan is filled and finish with a layer of the tomato sauce and grated Parmesan (abundant).
  • Bake in a preheated static oven at 200 ° C for 25 minutes (or in a 180 °C fan oven for just 15 minutes).•

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