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Tagliatelle pasta with tomato sauce and smoked ciolan

Tagliatelle pasta with tomato sauce and smoked ciolan


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I had regular pasta and wholemeal pasta, both homemade. Along with the smoky tomato sauce, they went perfectly.

  • pasta tagliatelle (depending on number of people)
  • 2 bell peppers (I had yolks)
  • 1 large red onion
  • smoked bone
  • tomato sauce (or broth)
  • salt pepper
  • dried tarragon
  • dried oregano
  • 2 tablespoons oil
  • 1 tablespoon butter

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Tagliatelle pasta with tomato sauce and smoked ciolan:

Put the pasta to boil. Chop the onion, chop the peppers and cook over low heat in oil. Add the chopped ciolan and leave to fry. When ready, add the tomato sauce and season to taste.

Strain the pasta well, then, still hot, mix with the butter and place on plates. Pour the tomato sauce over them. An excellent food and quick to prepare!


Tagliatelle with mushrooms, sausages and tomato sauce with garlic

Put water and salt to boil in a pot and when they boil add the pasta, letting it boil according to the time on the package, then remove from the heat and cover with a lid.

Put the mushrooms, oil, water and a little salt in a saucepan. The sausage is cut into pieces and put in the pan after almost all the water has dropped.

Tomatoes and juice are given through the robot to obtain tomato juice, then it is put in the pan after the sausages have hardened a little. Add the paprika and the dried herbs, mix and keep the pan on the fire until the sauce decreases.

Peel a squash, grate it and squeeze the juice.

Rinse the pasta with warm water and drain in a sieve. Place on a plate, add the composition from the pan and sprinkle chopped green parsley on top.


1. Remove the butter from the fridge and allow it to reach room temperature. Then melt in a medium-sized saucepan over low heat to medium, stirring continuously for about 5 minutes.

2. Add the flour in the rain, gradually, stirring with a wooden spoon. Mix until the flour and butter are perfectly blended. The appearance of flour lumps should be avoided.

3. When the butter and flour are homogenized, add the cooking cream, freshly grated Parmesan cheese, garlic, small pieces of prosciutto and a little salt to the pan. Stir constantly as the sauce thickens.

4. Add more cream or flour, depending on the desired consistency. It is preferable that the sauce is not very thick, especially if you are going to use it for pasta. Serve hot.

The white sauce can be personalized according to everyone's taste, adding fresh or dried spices. Parsley or dill are very suitable, but you can also add coriander, allspice, oregano. Also, along with Parmesan cheese, other types of cheese can be added, taking care to mix in the sauce until they melt completely.

If you liked this recipe, we also recommend the following dishes suitable for the whole family:


TAGLIATELLE WITH SMOKED SALMON AND TARHON

Among the extremely easy and very quick recipes that we can prepare at home at any time with just a few ingredients, there are also these tagliatelle with smoked salmon and very fragrant fresh tarragon. I hadn't made pasta in a long time, so today at noon I got everything I needed and here I am ready in the blink of an eye with a generous portion of delicious and undeniable delicious tagliatelle.

Ingredient:

  • 300 gr. fresh tagiatelle
  • 150 gr. smoked salmon
  • 250 ml. sour cream for cooking
  • 20 gr. parmesan race
  • 10 tarragon leaves
  • 4 basil leaves for garnish

Preparation method:

1 In a 2-liter pot, boil enough water with salt to prepare the pasta, which will be ready in just two minutes from when the water starts to boil.

2 Break the smoked salmon into small pieces and chop the tarragon leaves.

3 Put on a low heat a small pan in which you add the cooking cream, and when it heats up enough add the 20 gr. grated Parmesan cheese and stir continuously for 2-3 minutes, until it melts and forms a homogeneous sauce.

4 Season as you like with salt and pepper, then add the fresh tarragon leaves to the cheese sauce.

5 Strain the pasta quickly and mix them with the warm sauce, mixing them well so that they are "dressed" completely.

6 Arrange on plates with pieces of smoked salmon on top and decorate with fresh basil for extra flavor and taste.


Tagliatelle with smoked salmon and cream cheese

Boil the al dente pasta, according to the instructions on the package. Keep 150 ml of the water in which they cooked the pasta! It takes to make the sauce.
Heat oil in a pan and cook the onion. Add the cream cheese and mix. Gradually add the water in which they cooked the pasta until you get a creamy sauce. Add salmon, salt, pepper, dill and boiled tagliatelle. Stir until the pasta is well covered.

Serve the pasta with some chopped dill on top. Good appetite!

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham


Penne all & # 8217arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic

Penne all & # 8217arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic. Simple pasta with tomato, garlic and hot pepper sauce. Fasting pasta. How to make homemade arrabbiata sauce? Simple and fast pasta.

Penne all’arrabbiata meaning “angry penne” is a classic cuisine dish from the Lazio / Rome region. The Italians do not consider that they have a unitary Italian cuisine and always specify the region to which one recipe or another belongs. In short: there are some short pasta with tomato, garlic and hot pepper sauce (chili) that gives them a more or less spicy touch. Sprinkle fresh green parsley on top and / or grated pecorino cheese.

Penne is classically used for the original pasta all’arrabbiata recipe. The Italians are very strict about choosing pasta for each sauce and the reasons are logically explained. E.g ragu alla bolognese it sticks well to tagliatelle and ragu all & # 8217arrabbiata penetrates inside these short tubular pastas (penne). There are smooth (striped) and striped (streaked) feathers. This all & # 8217arrabbiata sauce adheres better to striped penne.

Ragu all & # 8217arabbiata is also found in jars in supermarkets. I don't think you'll buy it again after seeing how easy it is to prepare. It is a cheap and fasting recipe. Use well-cooked, sweet and meaty fresh tomatoes (San Marzano or Roma), mpsline oil, garlic and a little dried hot pepper (chili). The consecrated recipe is recorded by the Italian Culinary Encyclopedia "Il Cucchiaio d & # 8217Argento". There are no aromatic herbs (oregano or basil) with which some believe that all Italian recipes are made and that any dish with oregano has a "pizza taste".

In winter you can use canned tomatoes (peeled, cubetti) & # 8211 see the version from Giallo Zafferano.

From these quantities results 2 servings of penne all & # 8217arrabbiata.


Bean stew with smoked ribs

Tot & # 8220rasfoind & # 8221 eu the blog, I realized that a basic recipe from Romanian cuisine is missing: the bean stew. And not because it would be missing from our table, because at least two or three times a year I still prepare it, but I simply did not pose for it. I think that somewhere, subconsciously, there was the thought that the recipe is very well known, so it is no longer worth presenting. Then, I thought it wouldn't hurt to be caught in this virtual book, so I took some pictures of her at the last & # 8220execution & # 8221. As we really like the smoked ribs, we enriched the beans with them, but you can also add smoked ciolan or some good sausages. In the first case, treat the ciolan like ribs (that is, you have to boil it with beans, from the beginning). In the case of sausages, you have two options: put them together with onions or make simple beans and put the sausages, fried separately, over the beans, directly on the plate. Whatever you choose, being dry beans, do not forget that you have to leave it to soak, ideally in the evening.

To those who fast for Christmas, I apologize in advance for all the & # 8220 temptations & # 8221 of sweet that I will post during this period, given that we do not fast. As a pale revenge, for those who respect the post we have gathered together Ideas for a tasty fast (or I can access the specially created section from the menu on the right & # 8211 Post recipes or adaptable for post). In both cases, they will find both fasting food and food that can be easily adapted for the fasting period.

Ingredients (for 6 servings):
& # 8211 dried beans 450 g
& # 8211 smoked ribs 800 g
& # 8211 onion 2 pcs. medium (180 g)
& # 8211 sunflower oil 2 tbsp
& # 8211 broth 2 tbsp (80 g)
& # 8211 dafin 2 foi
& # 8211 dried thyme 1 teaspoon topped
& # 8211 dried tarragon 1 teaspoon tip
& # 8211 salt, peppercorns

The beans, from which you have chosen any impurities, are soaked in warm water. The next day, drain the water and boil the beans in a pot with enough cold water to cover it. When it starts to boil, over low heat, the water drains again. The beans are boiled again, but with hot water, this time. After performing the water replacement operation twice more, put the beans together with the cut ribs. Cover with hot water (not to be more than a finger above the beans and ribs). Let it simmer for about an hour & a half, until the beans are almost cooked. In a saucepan, heat the oil and sauté the onion (sliced).

Place the beans and ribs over the hardened onion, along with the remaining water (its amount has decreased considerably during cooking). Add the bay leaf, thyme, tarragon, broth and a few black peppercorns. Bring to the boil, season with salt and simmer, simmer, for about 30 minutes, during which time the juice drops even more, turning into a sauce. If you don't want it on the stove, you can put the yeast to fall in the oven, on low to medium heat, for about 45-60 minutes (checking that it doesn't run out of juice).


Recipe of tagliatelle with ripe tomatoes, green beans and parsley sauce is one of the tastiest fasting pasta recipes, also suitable for those who have chosen a vegetarian or vegan lifestyle.

During fasting periods we can cook simple and tasty at the same time. The recipes are faster, but we have a real challenge in putting something new on the table, which will impress with its taste and presentation.

Pasta, so versatile, if they don't have an egg, can be combined in dozens of fasting variants, some of which are more interesting, with different flavors, tastes and textures, so that in the end we have a final dish full of flavor.

Even if we cook without eggs, butter, milk, meat, the pasta must be cooked correctly, so respect the cooking time indicated on the package.

We also take into account an important detail: for 100 g of pasta we use 1 l of water and 1 teaspoon of salt.

My husband and child are not big fans of vegetarian recipes, but they really liked it. Parsley sauce was the most important in this whole equation.

The sauce was thought of as a pesto, but without Parmesan it seemed like I didn't want to use this name. If you are not fasting (or at least not the orthodox one), you can put 20-30 g of grated Parmesan cheese in this sauce.

Tagliatelle with ripe tomatoes, green beans and parsley sauce conquer by taste and color. What could be more beautiful than to have a beautifully colored plate with a tempting smell? Lust only comes when you have the plate in front of you.

More recipes with fasting food can be found in this post, and the entire collection of fasting recipes, grouped by categories (appetizers, food, soup, dessert) is here.

The recipe for tagliatelle with baked tomatoes, green beans and parsley sauce is not only very tasty, I really like the color that makes you crave since you see it.

Here are the ingredients and how to prepare it tagliatelle with ripe tomatoes, green beans and parsley sauce:

INGREDIENT:

250 g frozen green beans (steamed beforehand)

1/2 teaspoon grated lemon peel

Cut the tomatoes in half, sprinkle with oil, salt, pepper and oregano and bake for about 10 minutes in a preheated oven at 200 ° C. We also put the pasta to boil in salted water.

Heat a finely chopped onion in 2 tablespoons oil, then add the green beans and continue to sauté for 2 minutes. Add 2 cloves crushed garlic, salt, pepper and a little grated lemon peel and cook for another minute.

Prepare the parsley sauce by putting the well-washed parsley without the large stalks with pine seeds, olive oil and 1 large clove of garlic in the vertical mixer or in a food processor.

If we are not fasting, we can add 1 piece of Parmesan cheese cut into thin strips or finely grated Parmesan cheese.

Drain the pasta and keep 1 polish from the water in which they boiled.

Put the water in which they cooked the pasta over the green beans, add the parsley sauce and the ripe tomatoes, mix gently, then put the pasta.

Mix them lightly so as not to break them and leave them on the fire for about 1 minute.

We eat them immediately, so I wish you good appetite!

I invite you to follow my recipes presented on the channel YouTube Diva In The Kitchen.

Here is a fasting recipe with quinoa, prepared in Mexican style.

You can also find me on Instagram here.

If you want to show others what goodies you do, I invite you to the group I cook with friends.


How to make sauerkraut with smoked ciolan

First we will unwrap the sauerkraut sheet by sheet, we put it in a bowl with warm water to get out of the sour and salt.

Then we will drain it and squeeze it by hand and cut the julienne.

For a healthier version, we will boil the sauerkraut and not harden it in hot oil (as we know from mothers and grandparents).

In a pot we put the julienned sauerkraut, finely chopped onion and cover it with warm water exceeding the cabbage by 2-3 cm.

Boil for about 20-25 minutes until it is less of a liquid (about half the liquid), adding the bay leaf, pepper, tomato paste and finely chopped dill (optional) to get the sauerkraut from flavor of ingredients.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Put the pot on the fire and transfer the cabbage in a round and spacious Yena bowl, with the boiling juice and the 200 ml of oil.

On top we put the large pieces cut from the smoked ham.

Cover the Yena dish with aluminum foil (only for 30 minutes, then uncover it) and place it in the preheated oven at 180 degrees for one hour.

Meanwhile, mix the sauerkraut (but the pieces of smoked ciolan to stay on top), adding a little water if needed.

When the cabbage and the ciolan have browned quite nicely, we will turn off the oven.

Serve hot with hot polenta, pickled or fresh hot peppers and a tablespoon of sour cream on top.



Comments:

  1. Hastiin

    you have not been wrong

  2. Galm

    In it all grace!

  3. Cochlain

    I doubt it.

  4. Galan

    What remarkable phrase

  5. Othmann

    It seems to me it is excellent idea. Completely with you I will agree.



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