Posts Tagged ‘Pasta’
Pasta with wild garlic sauce with fresh garlic taste very aromatic and goes particularly well with grilled meats. Tortiglioni in boiling salted water and in about 12 minutes until to the dente. A large organic egg Hard boil. Stir the garlic mayonnaise sauce with yogurt and white balsamic vinegar and season strong with a smooth pinch of sugar, white pepper, salt and paprika.
Wild garlic, rinse, dry pan and cut off the stems. Wild garlic cut into thin strips, as previously seen in the picture, and mix into the sauce. A tomato cut into small cubes and garlic to give. A mild white onion peel, into very fine cubes and mix with the garlic sauce. Pour pasta into a colander, cool under cold water and drain. Drain the eggs to cool, put into cold water, peel and cut into cubes with the egg slicer.
This original recipe for a classic tomato sauce comes from Venice. You should let the sauce simmer for 2-3 hours. You will taste better the longer it simmers. Since you do not have to stand here all the time, the sauce can be prepared well. Onion, celery, garlic and finely chop roots.
Heat olive oil in a saucepan. The vegetables cook it on medium heat. Remove the pot from the plate and stir in tomato paste. Pour red wine and pot on the plate put back. Chop tomatoes and add something with the juice. Season with rosemary, bay leaves, 1-2 cloves, pepper, salt and a pinch of cinnamon (the spice its aroma during long simmering develop even more). Read the rest of this entry »
Arrabiata Pasta Sauce is traditionally served with pens, but also fits very well with spaghetti or macaroni. Peel the onion and cut into very fine dice. Peel garlic and chop finely or later also by pressing the garlic press. Halve the peppers lengthwise and remove the sharp white seeds and skins. Cut peppers into thin strips crosswise.
Spring onions and cut into thin slices. If possible, use pitted black olives and chop the olives into slices. Otherwise, remove the core and chop the olives. Dried tomatoes, drain well and chop finely. Olive oil in a nonstick frying pan and stir-fry the prepared vegetables in it bright. Half a can of tomatoes with juice to the pan.
The tomato, like to see in the picture above, in bite-sized pieces and season with pepper and spicy salt. The Pasta Arrabiata sauce with a pinch of sugar and add round plucked leaves from the oregano. The Pasta Arrabiata sauce and simmer a few minutes and stir in freshly grated Parmesan cheese.
¤ 1 Onions
¤ 2 Garlic cloves
¤ 1 / 2 Pepperoni
¤ 40 g Spring onions
¤ 30 g Olives, black
¤ 30 g dried tomatoes
¤ 1 tbsp Olive oil
¤ 1 / 2 can Tomatoes, canned
¤ Pepper, salt
¤ 5 g Sugar
¤ 2 tablespoons Oregano
¤ 10 g Parmesan
2 servings – 250 calories per serving, 20 mins Prep – 20 mins Total
Pasta with salmon is best prepared with fresh fillet of salmon. If you receive only frozen salmon, should it one day before the preparation slowly and gently so thaw in the refrigerator. For the salmon put into a colander and cover with a plate. The strainer to catch the defrosted in a bowl and put in the fridge. The next day, rinse the salmon under running water and gently pat dry with kitchen paper.
The salmon with freshly squeezed lemon juice and season with salt and pepper on both sides. Noodles in salted water until al dente. Butterflies very decorative look, like to see in the picture above. At Christmas, but also as Christmas tree in the form of noodles or as stars are available. In a saucepan or a small saucepan miss 10 g butter. Add tomato paste and lightly anschmoren. Fill in each of the small cans of tomato paste and water to dilute the tomato sauce. Lobster paste in a small bowl and stir until smooth with a little boiling water. The mixed lobster paste stir in the tomato sauce and season lightly with salt and pepper. In a nonstick pan, heat 20g butter over medium heat and turn back. Read the rest of this entry »