New recipes

Fusilli with ragout sauce in the oven

Fusilli with ragout sauce in the oven

Put the pasta to boil in salted water and two drops of oil, following the instructions on their packaging.

Ragu sauce

Put a little oil in a pan and add the celery and the carrot to harden a little, then add the finely chopped green onion. When the vegetables start to soften, add the meat, wine and spices. When the meat is cooked, add the tomato sauce, continuing to harden until the composition begins to set.

Drain the pasta and mix with the ragu sauce, then put in a heat-resistant dish, greased with oil and bake in the hot oven for 10-15 minutes at 150 degrees.

A cheerful plate, full of color and flavor !!!


Spaghetti with green lentil sauce

When I say spaghetti, I mean Italy & # 8230. And how not to think about Italy these days? & # 8230. Spaghetti is, by the way, among my favorite dishes. Whether they are vegetarian or vegan, I always eat them with pleasure & # 8230 with almond, tomato and basil sauce, with mushroom stroganoff, with a simple tomato sauce or with ragu sauce & # 8230

Mmmmmâ & # x20AC; & # x2122; ragu sauceâ & # x20AC; & # x2122; We no longer take into account the fact that lentils have so many pluses & # 8230.

Here are just a few:

Lentils, compared to chickpeas and beans, do not need hydration, it boils faster (it does not need more than half an hour to be cooked), and the grain retains its shape quite well. The boiling ratio is 2 to 1, ie use two cups of water for a cup of lentils.

Lentils are an important source of antioxidants, are rich in soluble and insoluble fiber, contain many minerals (iron, zinc, magnesium, phosphorus) and vitamins, especially B vitamins (B1, B2, B3, B5, B6 and B9 ).

That being said, let's get to work: let's cook spaghetti bolognese, in a vegan and fasting regime.

What we need:

  • spaghetti (I often use whole spaghetti)
  • onion
  • a carrot
  • 3 cloves of garlic
  • 500 ml of tomato sauce or canned tomatoes
  • 200 g green lentils
  • 100 ml of red wine
  • salt, pepper, smoked paprika, basil and bay leaves.

How is it prepared:

We start by boiling the pasta according to the instructions on the package.

Put the green lentils to boil in cold water to boil evenly.

Saute in 2 tablespoons finely chopped onion and carrot oil. Add the tomato juice, wine, crushed garlic cloves, bay leaves, salt, freshly ground pepper, basil, smoked paprika and let the sauce simmer.

When it is cooked (about 20-30 minutes), drain the lentils well and add it to the sauce, then mix.

At the end, adjust the sauce to taste, adding spices if necessary (salt, pepper, fresh basil)

The sauce is ready, all we have to do is put it on a plate over the pasta, and enjoy it in peace. A glass of red wine after, goes great & # 8230.


Fusilli with baked ragout sauce - Recipes

The wonderful Baneasa durum wheat pasta inspired me to prepare this dish quickly and very tasty.

Ingredients

250 g durum wheat pasta (any shape)
1 rose sausage
1 onion
a few baby carrots
Tomato juice
1/2 canned peeled tomatoes
1/2 preserve cannellini beans
1 cup of red wine
1 large clove of garlic
salt
pepper
thyme
oil
Chicken Soup

Method of preparation

Finely chop the onion and fry in a little oil. Add the sausage slices and brown together.

Pour water or chicken soup about 1 cup and a half herunterladen. Let it simmer for 10 minutes, then add the sliced ​​carrots, tomato juice, diced tomatoes, wine, garlic, salt, pepper and thyme and let the sauce reduce movies on fire tv stick.

Boil the pasta according to the instructions on the package, then drain and add over the thick sauce.

Remove the bowl from the heat and add the drained beans happy birthday for free.


Tuna and corn salad with bechamel sauce

Ania discovered corn kernels this summer and she really likes it. He eats them directly from the cocoon or detached from it by his mother.

One of my favorite appetizers is tuna, corn and mayonnaise salad.

Combining this two pieces of information, I made a dandelion salad tailored to her needs, replacing mayonnaise with a bechamel sauce.

-2-3 tablespoons canned corn

-1 tablespoon grated Parmesan cheese

While I was cooking the pasta, I took care of the bechamel sauce. I melted the butter in a pan, added the crushed garlic and flour, mixed until smooth and then gradually added the milk. I seasoned with salt and pepper and then added the grated Parmesan cheese to the sauce. I put the sauce and pasta aside to cool.

I mixed the tuna and drained corn kernels, pasta, bechamel sauce, a little lemon juice and seasoned with salt and pepper.

To have a crunchy texture, I fried some bread croutons with olive oil, Himalayan salt and baked basil.

Although the tendency of the dandelion was to start a hunt for corn on the cob, it was also satisfied with the taste of the salad as a whole, so we will insist with this recipe.


Fusilli with baked ragout sauce - Recipes

Simple recipe for delicious pasta, with a wonderful ragu sauce, enriched with the spectacular Parmesan cheese!

Ingredients

2 chicken legs
200 g spaghetti
2 sprigs of green onion
1 carrot
1 cup of red wine
1 clove of garlic
1 can of tomato pulp
salt
pepper
parmesan race
1 tablespoon oil

Method of preparation

The chicken legs are boiled in cold water.

When they are ready, they are taken out to cool, and in the obtained soup the pasta is boiled according to the indications on the package kostenlose games downloaden.

Heat the oil and fry the garlic, chopped onions and grated carrot on a small grater.

Add the meat cleaned from the bones and finely chopped, wine, canned tomato pulp, salt and pepper to taste battlefield herunterladen kostenlos.

Allow the sauce to cool slightly and the flavors to blend.

Add the cooked spaghetti over the sauce, mix and serve immediately with grated Parmesan cheese on top of the spardasecureapp pc herunterladen.


Recently, the supermarket where I shop most often introduced a range of more exclusive products. At that shelf I discovered the largest pasta in the shape of shells than I have ever seen, in fact, very good quality pasta, made from organic durum wheat. And if I'm not too easily impressed by the "organic" snack (I'm speaking strictly in my personal name, for many people this thing really matters), the shape and size of these pastas really inspired me, so I put them in the basket.

I looked for inspiration in my book "Pasta, all the recipes" and I found it, there are two alternatives in the book for the preparation of these huge shells: with ragu or with ricotta and spinach. I chose the first one, not without noticing that they are actually the classic fillings cannelloni, whose recipes in the version with ricotta and spinach and meat have already been published.

And now let's move on! They are easy to make, the preparation of these pastas will not take too long and you will get a very, very tasty food.

Preparation time: 00:30 hours
Cooking time: 01:20 hours
Total Time: 01:50 hours
Number of servings: 6
Degree of difficulty: low

Ingredient Pasta "Shells" Giant Stuffed & # 8211 Conchiglioni al ragu

  • 26 pieces of conchiglioni pasta (so many came in the form I used, just as well you can use 24 or even 30) prepared from 500 ml. milk, 40 grams of butter, 40 grams of flour, salt, white pepper and a pinch of nutmeg
  • 500 grams of minced beef
  • 1-2 small carrots or 1 large carrot
  • 1 celery stalk celery
  • 1 medium-sized onion
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 150 ml. of red wine
  • 400 grams of tomatoes in broth
  • 50 grams of grated Parmesan cheese and pepper

Preparation of Pasta "Shells" Huge Stuffed & # 8211 Conchiglioni al ragu

1. Peel the carrot and onion. Finely chop, do the same with the celery stalk and crush the garlic. In a large skillet or saucepan, heat the olive oil and add the chopped vegetables. Sprinkle with a pinch of salt from the beginning and fry everything until it starts to soften. Add the minced meat and mix well until all the meat is light in color and spreads well, it no longer tends to gather in lumps.

2. Add the red wine and simmer until the wine has completely evaporated. Add the chopped tomatoes and broth, as well as the bay leaves. Reduce the heat to medium to low, cover the pot with a lid and simmer for an hour, checking regularly to keep it dry (if necessary, add a little hot soup or, failing that, water).

3. In the last part of the cooking, uncover the pan and watch carefully, until the ragu sauce decreases and becomes consistent. Season with salt and pepper to taste and set aside to cool.

4. While the ragu sauce is boiling quietly, prepare a bechamel of the quantities mentioned in the list of ingredients, following the instructions in the recipe. 'Sos Bechamel”Previously published (click on the link for details).

5. Here are the protagonists of our culinary adventure today, conchiglioni pasta. Before filling and putting in the oven, the pasta is boiled in boiling salted water (in a pot with at least 4 liters of water that is already boiling when the pasta is added) half the cooking time specified on the package. In the case of my pasta, the time indicated by the manufacturer was 18 minutes, so I boiled them for 9 minutes and then water through a strainer (be careful, the pasta does not rinse). In the meantime, I turned on the oven and set it at 190 degrees Celsius.

6. In a heat-resistant form, put about 1/3 of the amount of bechamel sauce and spread with the back of the spoon to cover the bottom well. Fill the semi-cooked pasta with ragu, put about 2 good teaspoons of ragu in each and place it on the bed of bechamel sauce.

7. Cover the pasta with the rest of the bechamel sauce and sprinkle with grated Parmesan cheese. Place in the preheated oven at 190 degrees for 20 minutes.

After spending 20 minutes in the oven, it will smell very inviting in the kitchen and the food should be well cooked and nicely browned on the surface (if it has not browned, put it 1-2 minutes under the oven grill) . Let the pasta cool a bit, they will be very hot, then enjoy them.
Good appetite!


FarfuriaVesela.ro: Easter with white sauce

A quick recipe, which I have from one of my son's friends :) Because the children love pasta and this recipe is also made very quickly, here it is presented below!

ingredients
-Easter
-pressed ham 200-250 grams
-Sweet cream LA DORNA a small box
-1 piece of cheese with mold


Method of preparation
Put the pasta to boil.
During this time, cut the ham into cubes and perpelate it a little in the pan, with a drop of oil, until it acquires a beautiful color. Melt the cheese with mold in the pan, then pour over it the sweet cream and the pieces of fried ham. Drain the pasta.
On a plate, pour a few tablespoons of white sauce over the pasta.
And delicious!
The plate cheered, and so did you!
Always be happy, eat only for pleasure and you will always be fit and healthy.


What do we do if they don't turn out perfect?

Here we go again. Here are some mistakes and how we can fix them.

THEY STICKED

We admit & # 8230 I forgot to mix the pasta while it was boiling! Or we chose a pot that was too small to boil, or we didn't put enough water in.… We can move them to a bigger pot, put cold water on them and mix again carefully. Once they come off, we drain them and use them.

SOFT AND STICKY

The explanation in this case is only one: I left them too much in the water. It happens if you put the pasta before the water boils or if we keep it on low heat, thus increasing the cooking time. I haven't found a solution to this problem, so I'll start over. Boil other pasta!

THEY ARE WATERFUL

I probably didn't drain the pasta well and the sauce thinned. In this case we can put the pasta in an ovenproof dish for a few minutes, but not too much, so as not to risk drying them too much!


Method of preparation

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


Homemade Fusilli with Eggplant Sauce

We spread a thin sheet of dough about 2 mm and then cut pieces 10 cm long (we had a rather short stick, with a thick and long can be longer) and 4 mm or 5 mm wide maximum.

We put one end of these dough ribbons on the stick and turn a paste spiral around it, a spiral with space, to see the step of the spiral as the step of a screw thread.

When we have finished turning the paste on the stick, we put it on the work table and with the bridge of the palm, without pressing, but we just support it slightly on top, we turn it back and forth once to give it shape. then we remove the paste from the stick by sliding. It must keep its spiral shape and we place it lightly on the work table or on a napkin.

Let the paste dry for at least 1 hour (because I left it on the wooden board after a while, I turned each piece to dry on the side on which it rested). If you leave it to dry on a piece of cloth or on a piece of straw mat (for breakfast) you must not twist it as it dries evenly and on the side on which it rests, air circulates.

Sauce:
The eggplant is cut into slices and then each slice is cut into quarters (depending on the eggplant, mine was one like a globe, if you have thin eggplants cut them into slices and then only in half) or if you like you can cut into cubes (the size of the dice of yams).

Put the eggplant slices in a plastic strainer and sprinkle with salt, let it sweat and a little juice come out of it. Obviously it depends on the eggplant, not all of them are bitter, so you don't have to keep them with salt. Pancakes and dry by dabbing with a napkin. Then fry them or bake them on the grill, the Teflon pan. How do you like it. I fried them.

We take them out of the pan if we fried them and we put in their place in the remaining oil the tomato pulp and the two cloves of whole garlic and a pinch of salt. Let it boil over medium heat with a lid until the sauce thickens. Remove and discard the garlic cloves and add the eggplant, pepper and marjoram. Stir and remove the pan from the heat and keep the sauce warm.

We put the pasta to boil in salted water when it boils and boil it for about 5 minutes from when it rises to the surface (it depends on the thickness of the pasta, so I would taste the pasta to make sure it doesn't boil too much). When they are ready, drain them and mix them with the sauce.
I played with a thicker stick and tried to make these rifles, although I met them with other names. it was just a test. but I will make others closer to the true technique with the thin stick.