Tag: noodles

Japanese broth and noodles recipe – Italian Cuisine

Ingredients FOR THE BROTH

1 kg of game bones
50 g fresh ginger
2 spring onion stalks

Ingredients TO COMPLETE

200 g noodle
100 g sake
2 cloves of garlic
soy sauce

Duration: 3 h 30 min

Level: Easy

Doses: 4 people

To prepare the Japanese brogo blanch the game bones (use those left over from other preparations), if they are raw; then clean them of meat residues.
Collect the bones cleaned in a large pot with the peeled ginger, the spring onion stalks and cover with 2 liters of water. Boil the broth for 3 hours over low heat: by doing this you get a very light soup with an intense flavor. If you want to enrich the broth with vegetables you must first clean them, cook them and add them to the broth only once cooked.
To flavor add 3 tablespoons of sake, 2 tablespoons of soy sauce, garlic and noodles.
Choose dried durum wheat udon (Japanese noodles), boil them in salted water, drain and cool them in cold water; then distribute them on the plates and cover them with the boiling broth. Garnish with thin slices of spring onion and the sliced garlic, lightly browned in 2 tablespoons of extra virgin olive oil over low heat and dried on kitchen paper.

Quick recipes for summer noodles – Italian Cuisine

Warm, little time to spend in the kitchen and a slight pang? Here are some simple recipes to prepare the perfect spaghetti, without giving up on the beach

They are tasty, fast and light; they are perfect to satisfy the palate, not to weigh down the stomach and not to miss an entire day of holidays in the kitchen: there are 15 ideas for organizing summer noodles with relatives and friends. With chilli, anchovies, clams, mint or lemon: each has its own plate of pasta.

Spaghetti with garlic, oil and hot peppers

A summer classic for lovers of strong flavors. Fry the fresh chilichopped and cleaned of seeds, in extra virgin olive oil with garlic cloves. Remove the garlic, add a mixture of cooking water spaghetti and then drained spaghetti cooked al dente. Finally sprinkle with the chopped parsley and blow up a few minutes.

Spaghetti with garlic, oil and anchovies

A very tasty but not spicy variant spaghetti with garlic, oil and hot pepper. The procedure is the same but the chili must be replaced by anchovies. Then fry them in extra virgin olive oil with a few cloves of garlic, add the spaghetti cooked al dente and toss in the pan for a few minutes. Finally add the parsley chopped.

Spaghetti with mozzarella and fresh cherry tomatoes

Brown for 15-20 minutes i chunks of cherry tomatoes in extra virgin olive oil, salt and pepper. Add the cooked spaghetti and sauté them in the pan with the sauce. Once cooked, add the diced mozzarella, turn and serve.

Pistachio spaghetti

An unusual variant of Genoese pesto. Take the shelled pistachios and chop them in the mixer, toast them in a pan with very little extra virgin olive oil and add the cooking cream, salt and pepper. When the seasoning is reduced, pour the al dente cooked spaghetti into the pan, sauté and serve.

Marinara spaghetti

They are a true summer classic by the sea thanks to shelled clams and flavored in a sauce made with peeled tomatoes, garlic and oil. Only a handful of parsley is missing and the spaghetti cooked al dente and sprinkled with marinara sauce can be served.

Spaghetti with lemon and mint

This seasoning for spaghetti (which seems more suitable for a cocktail than a first course) is ideal in summer because it does not include cooking the seasoning. Just emulsify in a bowl oil, lemon juice, salt (or two chopped anchovies) and minced mint (or parsley) and the seasoning is done. You just have to add it to spaghetti al dente and you're done.

Spaghetti with cheese and pesto

Simple, indeed very simple. Fast, very fast indeed. This dish will allow you to spend little time in the kitchen and much more on the beach, but without forgetting the taste. Stir in the spreadable cheese a little pesto and add the spaghetti cooking water. And voilà you just have to drain the pasta, combine everything and eat.

Spaghetti with olives

Take some classic Tomato sauce, add the chopped green olives and sauté everything in the pan for a few minutes. Done? If the spaghetti are ready, you just have to drain them and the dish is ready (if you want you can add fresh ricotta to the sauce).

Spaghetti with garlic, oil and bottarga

Prepare the classic garlic and oil, but take care not to drain the spaghetti excessively. Before serving, add a round of oil, grated bottarga and a light grated organic lemon peel.

Spaghetti with tuna and dried tomatoes

Boil the spaghetti, drain and pour into a bowl where you will have prepared the drained tuna in oil and the dried tomato fillets deprived of the oil.

Spaghetti with almonds, anchovies, raisins and pine nuts

Toast the almonds and pine nuts in a pan. Add the rehydrated raisins and anchovies. Boil the pasta, drain and pour it into the pan, mixing well. Complete as desired with peeled mint leaves.

Spaghetti with ricotta and tomato

Boil the spaghetti and drain when they are still al dente. You will mix them with a ricotta and tomato sauce emulsion complementing with basil leaves to taste.

Cold spaghetti with anchovies

Season the spaghetti with the desalted anchovies, the raw tomato fillets, the pine nuts and the basil.

Spicy spaghetti

Brown the oil in a pan, plenty of chilli pepper and diced bacon. Add a diced tomato and season the spaghetti that you have drained al dente.

Spaghetti tuna, mozzarella and olives

Season the spaghetti with drained tuna, pitted black olives and mozzarella. Finally add a round of oil, a minced pepper and oregano.

Spaghetti with ricotta and olives

Boil the spaghetti and blend the olives with 40 g of pine nuts, the juice of a lemon and a ladle of water; when the mixture is creamy, add the chopped rocket and blend until you get a homogeneous pesto. Add the lemon zest and a few drops of juice, a pinch of salt and a tablespoon of oil to the ricotta. Stir until a silky and smooth mixture is obtained. Drain the spaghetti, season with the rocket pesto and complete with ricotta bows.

And if you feel like making spaghetti at midnight

How to season noodles – Italian cuisine – Italian Cuisine

Soups, saucers of the sea but also vegetarian or with red or white meat: spaghetti from the Orient are a white canvas of condiments, you just have to choose your favorite

They look like spaghetti, but they are not: i noodles are the pasta that comes from the east and that lends itself to any type of seasoning, a bit like our flag dish. Meat, fish or vegetables, the possibilities are endless, but if your imagination is latent and you don't have creative flashes, here's how to season noodles easily and tasty.

Steaming soups

The nice thing about noodles is that they can be eaten both dry and in broththus becoming a real comfort food. You can try doing the ramen, super trendy dish in this period, or one noodles, chicken and avocado soup.
If you want to go on a palatoin Vietnam, you can prepare a simplified version of the Pho, typical soup often used even after an evening in which it has gone too far with alcohol. Cook according to the instructions of the rice noodles, drain them and keep them aside. Brown in the olive oil of the chicken nuggets with salt and pepper until golden brown. Once cooked, remove them from the pot, add more oil and fry garlic and fresh ginger. Gradient with chicken broth, Hoisin sauce and fish sauce, bring to the boil, lower the heat and simmer for 10 minutes. Add noodles, chicken, thinly sliced onion, bean sprouts, fresh coriander, green pepper and lime.

How to season noodles with fish

Shrimp or white fish and many spices, this is how we are used to seeing them in the sea version. Prepare the shrimp baked, seasoned with salt, oil and pepper, for a few minutes. In the meantime, cook your favorite noodles – rice, soy, buckwheat … – and prepare the dressing with soy sauce, peanut butter, olive oil and sesame oil, honey, brown sugar and chilli pepper. Once all the ingredients are ready, quickly sauté them in the wok with carrots, peanuts and spring onion.
The white fish, cut into cubes and stir-fried, it is very good with ginger, broccoli, peas and a sauce made from rice wine, soy sauce and honey.

The vegetarian version

In this case fantasy has no limits: use i noodles you prefer e sauté them in the wok with the vegetables you love most (or trivially you have available), making them remain beautiful crisp and colorful. Ginger, garlic, sesame or peanut seeds, soy sauce or sesame oil and coriander they are also the suitable ingredients to give an extra touch to the dish.
If you prefer an even richer version, why not try i Thai noodles with omelette, sesame and almonds?

Meat based

The principle is always the same: red or white meat cut into morsels, vegetables and other condiments, all sautéed in the wok with the chosen noodles.
A version with the Red meat and with mushrooms, broccoli, carrots, previously cooked for 3-4 minutes and then made to go with the noodles, strips of beef cooked separately and a sauce based on soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, black pepper and chilli pepper.
If you prefer the chickeninstead, sauté it with salt, oil and pepper and combine it with pred eperons, broccoli and mushrooms, always blow up the wok with a little oil. Prepare one sauce with chicken broth, corn starch, soy sauce and ketchup, cook in a pan with noodles and seasonings and serve with a drizzle of raw sesame oil.