Hello everyone, today we talk about
pasta. Cibo prediletto da molti, ma spesso per fretta si finisce per condirla sempre allo stesso modo...
Per variare un po' sulle ricette è sufficiente dotarsi di un po' di spezie, salsa al pomodoro, cipolla, olive, capperi e pancetta.
Se poi amate diversi tipi di pasta e non siete fanatici degli spaghetti, tenetevi anche penne, bucatini, farfalle, conchiglie, fusilli, ecc.
Cominciamo (descrivo qui i sughi, per i tempi di cottura della pasta vedi in fondo)
Pomodoro e basilico : grande classico della pastasciutta. E' un sugo che si sposa bene con tutto anche se gli spaghetti sono la pasta ppiù comunemente associata a questo sugo. Se avete fretta è il sugo che vi richiede less time in absolute terms (often sold under the tomato sauce is tomato and basil at the supermarket). Ingredients:
-onion-olive oil (to the supermarket selling fresh frozen already cut into cubes)
-tomato-basil (fresh frozen at the supermarket sell it already chopped)
-parmesan (if you like) When thrown
the paste, heat oil and onion. After 1 minute add the tomato sauce (3 tablespoons per 100g of pasta) and a little bit of basil. If you have the sauce instead of tomato sauce, add a pinch of salt if no is the sauce bitter.
Cook for 5 minutes ... et voila: ready sauce
Arrabbiata: tipico sugo delle penne.
Ingredienti:
-olio
-cipolla
-peperoncino (1 intero con pochi semi per 100gr di pasta o 3 spruzzate di quello in polvere fanno un sugo piccante)
-salsa al pomodoro
-prezzemolo
Stesso procedimento del sugo precedente, ma quando scaldate olio e cipolla mettete anche il peperoncino.
Olio, aglio e peperoncino : tipico sugo per gli spaghetti (anzi direi che gli spaghetti hanno l'esclusiva su questo condimento)
Ingredienti:
-olio
-aglio
peperoncino (1 intero con pochi semi per 100gr di pasta o 3 spruzzate di quello in polvere fanno un sugo piccante)
scaldate l'olio (3 cucchiai per 100gr di pasta almeno) con l'aglio e il peperoncino, ma attenzione: l'aglio non deve diventare nero, ma dorare leggermente. Consiglio di tenere la fiamma molto bassa, e appena l'aglio inizia a sfrigolare nell'olio spegnete, perchè l'aglio continuerà a cuocere anche dopo che avrete spento il fuoco!
Puttanesca : di solito viene fatto con gli spaghetti, ma potete usare anche altra pasta. E' un po' più elaborato degli altri Ingredienti:
-olio
-cipolla
-salsa al pomodoro
-olive nere
-capperi (al supermercato vendono le bustine di capperi sottosale. Una volta aperti si conservano in frigorifero per almeno 3 months)
-chili-basil
Heat olive oil, olives, onion, chili and capers (rinse them under water to remove the salt). After 2 minutes add the sauce and cook for 5 minutes.
Amatriciana : Exclusive to the pasta sauce. Ingredients: Oil-
-onion-bacon (the recipe involves bacon doc)
-pepper-tomato sauce
Usual method: heat oil, onion, diced pancetta and chilli. Beware the bacon should not roasted but cooked slowly and then hold down the fire. After 2 minutes aggigungete the sauce (this time to 4 tablespoons per 100g of pasta) and cook for 5-7 minutes.
Smoke: sauce typical of macaroni. Ingredients:
-oil-cream (not flat)
tomato-sauce-chili-bacon
In other words is un'amatriciana with cream. The procedure is the same, but beware of the cream: it must be added after cooking (1 tablespoon to 3 tablespoons of sauce)
Carbonara: spaghetti and linguine pasta are the most commonly used with this sauce. Ingredients: Oil-
-bacon-salt-pepper
-1 egg for 120 grams of pasta
-grated pecorino (in no you can use parmesan)
Break the egg into a cup or a bowl and beat to mix white (white) and red (yellow), grated cheese, add egg and mix together.
5 minutes before draining the pasta with the oil, fry the bacon in a frying pan is not so great.
When the bacon is well browned off. Drain the pasta and pour into the pan with the sauce at this point to fire off pour the egg on the pasta and mix well and quickly to prevent the egg becomes an omelette.
Add salt, pepper and enjoy.
au gratin with bechamel : macaroni or penne are perfect. Ingredients:
-sauce (is ready for the supermarket)
-smoked bacon (optional)
-tomato sauce (optional)
When you throw the dough, turn on the grill is so hot. Drain the pasta and pour into a pan or baking sheet (aluminum ones are also fine disposable).
pour over the sauce and mix well (you can add to the previously white sauce of tomato sauce if you like and / or bacon). Bake for
qualceh minutes, until the surface of the dough does not form a golden crust. Remove
sal oven and wait 1 minute to eat it, otherwise you burned.
the tuna : spaghetti, but also feathers. Ingredients:
-oil-garlic-
a can of tuna (preferably natural, but oil is fine) -4
anchovies (or anchovy paste, more practical: 1 x 2 teaspoon servings)
-caper-tomato (or tomato sauce)
-pepper-chopped parsley (to the supermarket in the frozen food counter).
While cooking the pasta (I suggest you start when you put the water on the fire) washed the tomatoes, cut them in half, remove seeds and spezzetateli. Heat oil and fry up the garlic and chilli. Remove the garlic and add the anchovies (or anchovy paste) and capers rinsed to remove the salt.
Drain the tuna, spezzetatelo and add to sauce. Sauté for a few minutes and then add the tomatoes. Cook for 10 minutes and at the end of cooking, add a sprinkling of chopped parsley.
For the cooking time of pasta: on the box is always advised. If you like al dente, take a minute to less than indicated, otherwise 1 to +.
3 recommendations (grandmother):
-salt in the dough is made when the water boils (if nothing else, it takes less water to boil).
-use the same spoon (preferably wooden) to mix the sauce and the pasta while it is boiling, "dirty" water from the pasta with the sauce left on the spoon, pasta and cooks and absorbs the sauce is good and if the spoon is made of wood is also good sauce.
always used for the sauce-pan: in this way when the pasta is ready (al dente), drain in a colander, pour in the pan and back on the low heat (except for the carbonara). Stir well to the pasta in the sauce for 1 minute and serve. These are recipes
sprint, followed by post dedicated to specific recipes.
Then if you want the super-sprint the only solution is: stock up on sauces from the supermarket, or buy the mixed spices (Italian-style mixed, mixed to angry, etc.)
Bon appetit!
0 comments:
Post a Comment