Mexican lasagna

Now the lasagna is a typical italian dish but what do you think of Mexican lasagna ?
Here are the ingredients and preparation .

Ingredients :

2 tsp olive oil
1 lb diced zucchini
2 1/2 tsp ground cumin
1 can diced tomatoes whit chiles ( 14.5 oz )
1 1/2 cuo chopped onions
1 can corn niblets , drained (11 oz )
1 can black beans , rinsed ( 15 oz )
1 can mild enchilada sauce (10 oz )
1/2 cup chopped cilantro
5 whole-wheta flour tortillas
1 1/4 cups shredded reduced-fat Cheddar Garmish ; reduced-fat sour cream

Preparation :

Heat pwen to 400'F .
Coat a 3 quarter round baking dish with nonstick spray or butter spray.
Heat oil in a large skillet.
Add onions and saute' about five minutes.
Add zucchini and cumin , and saute' until zucchini is tender and crispy.
Stir in tomatoes , beans , corn and enchilada sauce , bring to a simmer .
Remove from heat and stir in cilantro .
Put one tortilla in baking dish .
Top with 1 1/2 cups zucchini mixture ; sprinkle with 1/4 cup of cheese .
Repeat layers about four times .
Cover with foil and bake for about 25 minutes until bubby around edges and cheese is completely melted.
Cool for five minutes a nd cut into wedges and serve if you like it with sour cream.

Scaloppine at Marsala - Scaloppine al Marsala

This is a simple recipe to make quick scaloppine

Ingredients - 4 people - :
four slices Veal well beaten (about 100 gr. each slice)
1 tablespoon flour,
50 gr. butter,
nutmeg,
1/2 bunch parsley,
1/2 cup Marsala

Lightly flour the slices of veal and cook in butter in which you have added parsley ( chopped )and a little bit of nutmeg .
Soon as the slices are cooked, drizzle of Marsala .
Brown the slices in butter bubbling on both sides .
Lower the heat, pour a little broth and then add the Marsala, salt and pepper and finish cooking.
The secret is in make the sauce which it should be quite thick.
Now you can serve.
Enjoy.


Ingredienti per 4 persone :
quattro fettine di vitello ben battute (100 gr.circa l'una )
1 cucchiaio di farina,
50g di burro,
noce moscata,
1 / 2 mazzetto di prezzemolo,
1 / 2 tazza Marsala

Infarinate leggermente le fette di carne di vitello e cuocere nel burro in cui è stato aggiunto il prezzemolo tritato e un poco di noce moscata.
Rosolare le fette nel burro spumeggiante da entrambi i lati.
Abbassare la fiamma, far restringere il fondo di cottura allungato con un po' di brodo, fargli prendere l'ebollizione e infine aggiungere il marsala, salare e pepare e finire di cuocerle.
Il segreto e' nella sughetto che dovrà risultare piuttosto denso.
Ora si possono servire.
Buon appetito.