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37 lines
1.7 KiB
TeX
37 lines
1.7 KiB
TeX
\documentclass[a4paper]{article}
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\usepackage{lmodern}
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\usepackage{amssymb,amsmath}
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\usepackage[T1]{fontenc}
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\usepackage[utf8]{inputenc}
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\usepackage{hyperref}
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\usepackage{paralist}
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\begin{document}
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\thispagestyle{empty}
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\section{Ingredients}
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\begin{compactitem}
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\item lasagna noodles
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\item crushed tomatoes, carrots, peas, onions
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\item oregano, basil, rosemary, salt, pepper
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\item mozzarella cheese
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\item flour
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\item milk
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\end{compactitem}
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\section{Preparation}
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\begin{compactenum}
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\item cook onions over medium heat until well-browned
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\item add crushed tomatoes, carrots, and peas and let the sauce boil
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\item add herbs and spices
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\item create a béchamel sauce from milk, salt, and flour
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\item stack up béchamel sauce, lasagna noodles and the vegetable sauce in a baking dish
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\item top with slices of mozzarella cheese and bake
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\end{compactenum}
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\section{Glossary}
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\begin{compactdesc}
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\item [Béchamel sauce] Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. (cf. \url{https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce})
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\item [Lasagne] Lasagne (singular lasagna) are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to an Italian cuisine dish made with stacked layers of this flat pasta alternated with sauces and ingredients such as meats, tomato sauce and other vegetables, cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil. (cf. \url{https://en.wikipedia.org/wiki/Lasagne})
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\end{compactdesc}
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\end{document}
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