Tag: tomato

Spaghetti with emulsified tomato – Italian Cuisine

»Spaghetti with emulsified tomato


First of all, brown the garlic and basil with the oil in a very large non-stick pan, season with a pinch of salt, cook for about 10 minutes and remove the garlic and basil.

Transfer the sauce into the blender glass and blend, raising and lowering the hand blender to incorporate air.

Put the sauce back into the pan, add a little boiling water and cook the spaghetti directly in the sauce, adding more boiling water, a little at a time, when needed.

When the pasta is cooked al dente and the sauce reduced and creamy, it is ready.

The emulsified tomato spaghetti are ready, serve, decorated with fresh basil and served.

Meatloaf in a jar with tomato sauce – Italian Cuisine

Meatloaf in a jar with tomato sauce


Meatloaf in jar, preparation

For the sauce: 400 g of tomato puree – 2 peppers – 1 clove of garlic – basil – extra virgin olive oil – salt

1) Chop onions, with garlic and a little parsley. Jumbled up beaten with meat, peeled sausage, parmesan, pagrattato, eggs, salt and pepper.

2) Grease with oil the inside of a 1 liter straight-walled jar (otherwise you will no longer be able to pull out the meatloaf) well cleaned and fill it up with the dough pressing it with the back of a spoon (an edge of at least 2 cm must remain free).

3) Cover the ground with a baking paper disc, close the jar e cook in a bain-marie in the oven at 180 ° for 40 minutes.

4) Meanwhile, prepared the sauce. Wash peppers, clean them And reduce them diced. In a pan browned a clove of sliced ​​garlic with 2 tablespoons of oil, add the peppers and let them wither.

5) Add the past, salt and make it thicken for 10 minutes. United a few basil leaves e remove from fire. Transfer the sauce in a 1/2 liter jar, close it And boil it covered with water for 20 minutes (let it cool in water).

6) Both the meat and the sauce can be kept in a cool place for 1 week. At the time of serving, cut the sliced ​​meatloaf e review it in a pan with a drizzle of oil and the sauce.

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Posted on 09/24/2021

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Long pierced fusilli pasta with dried tomato pesto – Italian Cuisine

Long pierced fusilli pasta with dried tomato pesto


Long pierced fusilli pasta with dried tomato pesto, preparation

1) Desalt the capers. Seared for 5 minutes the dried tomatoes in boiling water, to soften them. Shred them and blend them in the mixer with the peeled pear, 60 g of almonds, 20 g of capers desalted, mint leaves and a pinch of green oregano, adding 3 tablespoons of oil and a grind of pepper.

2) Cut fillet the remaining almonds. Boil fusilli in abundant salted water, drain and season them with pesto, softened with a few tablespoons of pasta cooking water. Complete with sliced ​​almonds, remaining capers, red oregano, fresh mint and a drizzle of raw oil.

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Posted on 09/15/2021

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