"Silva" - The ultimate Pizza and Pasta
Lasagna Pastry "Silva with eggs"
Lasagna Pastry "Silva with spinach
Method of preparation:
  
    In an oiled baking dish rank a layer of lasagna sheets "Silva". Cover with bechamel and then Bolognese sauce (or other sauce of your choice). Then initiate one more line of lasagna sheets, spread some bechamel sauce,and bolognese sauce(by choice you can make 2 to 4 lines lasagna). On the top, rank a layer of Lasagna sheets "Silva" and cover with bechamel and grated Parmesan cheese. Bake at 220 to 250 * C for 30 min

 
    Bolognese sauce
Fry 2 onions and 5-6 cloves of garlic, and 100 grams bacon in 60 ml. oil. Add 1tea cup white wine 300gr. minced meat and stir 5-6 minutes Mix with 1 kg. chopped tomatoes, 1 t. Spoon red pepper, basil, parsley, Timmy, pepper, salt and a pinch of sugar. Add 200ml. hot water and boil sauce over low heat.
    
Bechamel sauce:
In 50 grams butterq fry flour until golden brown. Pour 250gr. water and 250 g. cream (milk) and cook 10 minutes. Add 60g grated parmesan (cheese) and mix
"Silva" - The ultimate Pizza and Pasta
 
                                   Ingredients:
  
High quality wheat semolina, fresh eggs (4eggs/kg), sunflower oil, salt, water.              
No preboiling required! Put directly into the lasagna!


                                   Ingredients:
  
High quality wheat semolina, fresh eggs (4eggs/kg), spinach, sunflower oil, salt, water.              
No preboiling required! Put directly into the lasagna!
Pizza
Pasta
Pelmeni
Lasagna
Pastry for Lasagna
        Catering
/Hotels & Restaurants/
Tagliatelle with eggs
P i z z a  &  P a s t a
The original Italian cuisine from "Silva"
Production of fresh frozen Italian pizza, pasta and specialties
BG
EN
DE
Pizza
Pasta
Pelmeni
Lasagna
        Catering
/Hotels & Restaurants/
Tagliatelle with eggs
P i z z a  &  P a s t a
The original Italian cuisine from "Silva"
Production of fresh frozen Italian pizza, pasta and specialties
Lasagna Pastry