charcuterie in squash

I'm sure each family has its own holiday recipes with meat, whether hot meals or snacks. Great appetizer of minced beef, perfect to your table in a hot dish, and its originality make the surprise even seasoned connoisseur of meat dishes. In particular, it adds charm to the original dishes, which will prepare the meat, because it is made of the halves of all the familiar, but rarely used by us squash.

So, for the preparation of this dish will need to take one squash weighing about 400 grams, thoroughly wash it, peel and cut in half, remove vegetables from his heart. Thereafter, the resulting "cup" needed a little salt inside and let stand for 10-15 minutes.

From defend squash halves must be drained resulting from exposure to salt juice. If necessary, rinse with cold water them a bit.

To prepare the stuffing meat takes 1 medium onions and a couple of large carrots. Vegetables finely sliced ​​and lightly fried on the hot skillet in vegetable oil. Then in the pan add 150 grams of ground beef and salt to taste, stew until tender. At this time, you can cook a hard boiled one egg.

After cooking, clean the pan with meat from the fire, shift the contents into a separate bowl and allow to cool. Then add minced finely chopped egg, and as spices put a teaspoon of mustard, to taste black pepper, a couple of tablespoons of finely chopped parsley and a little marjoram.

Accordingly, the mass is necessary to mix well, and filled her squash, sprinkle with grated cheese durum. After that, the scallops with minced meat wrapped in foil and bake in the oven for about 20-25 minutes.

At the end of cooking, patissonovye cup from the oven, unwrap and remove the foil and filling the top is decorated with dill and parsley. All our magnificent dish is ready for submission to the festive table. Bon Appetit!

 Meat snack squash

 Italian pasta recipe


  • Pasta: the facts, the history, features
  • Pasta carbonara - a favorite of the team of Italian dishes
  • Choose pasta
  • Bacon Bacon strife
  • Cheese subtleties
  • Pasta Carbonara: the subtleties of cooking

What qualities are not only attributed to the Italians! And temperament, and an excellent sense of humor and optimism and the ability to cook. Of course, to judge the whole nation by several of its members is not necessary, but Italian food is really impressive. Take, for example, numerous pasta recipes. Once is not bullied (in the best sense of the word) over the pasta Italian chef! And bake them, fry, and stew.

A paste like that and waiting withdrawn in response to a fantastic aroma and taste astounding. And every time a new taste. Pasta Carbonara plays the notes of bacon, Spaghetti Bolognese - minced meat, fettuccine with mushrooms boast flavor of chanterelles, mushrooms and oyster mushrooms. But do we know, stringing another batch of pasta on a fork, the story of this multi-faceted product?

Pasta: the facts, the history, features

The word "pasta" appeared in everyday English in the distant 1770. And it is not meant gastronomic features. «Macaroni» symbolized elegance and perfection. From this association has gone? Unknown. Maybe on a comparison of the severity of mold prompted pasta. Maybe consistency of taste. Whatever it was, and the dish, and his name still remain. Moreover, it caused the pasta creating forks.

The fact that King Ferdinand was so fond of fashion at the time of spaghetti that his chamberlain, Gennaro Spadaccini, decided to invent cutlery with two teeth for eating paste. Admittedly, the calculation was correct. Long strips of dough was much more convenient to string on a fork rather than a spoon to eat the standard.

Since then, the paste won a well-deserved place on the tables as the Italians and gourmet other countries. This dish can be envied by the most inveterate travelers. Pasta did not need any visa or trips to the numerous embassies to be a native dish in foreign countries. A translator in these respects was the love of people around the world delicious and satisfying meal.

The paste is bought, prepared and ordered in restaurants so often that manually roll the dough layers become incredibly difficult. It got to the point that in the major Italian restaurants specially allocated person engaged exclusively in the manufacture of pasta. Perhaps such chefs are a rare exception in the general population who did not like pasta.

The situation (in particular, and cooks) had saved all the famous Thomas Jefferson, who in 1789 invented a machine for pasta. Needless to say, the scientist himself was a great lover of pasta?

Further, the story does not end with pasta and imperceptibly into every house, where the mistress of all ages, nationalities, physique and eating habits contribute to a recipe something of their own. Someone who likes to dish Posolon someone adds garlic everywhere, someone on the contrary, avoids the use of spices. And as long as you remember the personal culinary preferences, we will tell you how to prepare pasta carbonara, how to make it tastier and what species is this recipe.

Pasta carbonara - a favorite of the team of Italian dishes

We are all accustomed to the fact that many Italian recipes start with the word "paste", but for some reason, many believe that the Italian specialties are difficult to prepare. In fact, everything is exactly the opposite. For example, the preparation of carbonara can overpower not only aspiring hostess (we all once were so, so do not condescending smile), but also a minor child. Of course this does not mean that you have to shoot the apron and dress his son or daughter. Cook will have the most. But the recipe is really quite simple to become a favorite at your desk.

 Italian pasta recipes

Choose pasta

To paste remained only in your stomach but not settled at the waist and the hips, it is necessary to consider some simple rules.

First, it is not necessary to save on their own health, so choose only the pasta from durum wheat. Their caloric content is significantly lower than that of conventional horns or feathers, issued by a local bakery, a higher energy value. Do not believe? Thousands of Italians slender proof.

Second, do not boil soft paste to mushy state. There is a wonderful term «al dente». And do not be surprised to lift the brow, not understanding what was going on. If you look closely in the pages of a cookbook, then this phrase contains every recipe, which are the main ingredient of pasta. So what Italians like to say?

The term «al dente» means that you have to cook the pasta until half. That is not exactly a minute to cook a little longer than the time indicated on the package. As planned by the pasta cooks must reach the right consistency after having been removed from the fire. And if your premium pasta and created exclusively from durum wheat, then so be it.

Third, forget about what you've been taught my grandmother. Stop rinse pasta. Pasta made of durum wheat afraid of the cold, so it is impossible to pour over cold water and pour the cold sauce. And do not be afraid that the noodles stick together. This can only happen with the pasta of low quality. But you choose the best pasta, right? Especially delicious pasta recipe lies in the very paste. A cream, sauce and other components of the food you are supplementing the basic taste, revealing certain facets of pasta.

Bacon Bacon strife

Second on the list of ingredients of pasta Carbonara be bacon. It would seem that could be easier? Meat - Italy it meat. It turned out that there are some nuances. Meticulous Italians argue that the recipe is inaccurate without the use of pork cheek, which they call guanciale or pancetta (bacon, plenty of famous meat veining). However, some chefs to swap out greasy bacon, whose caloric rolls beyond the norm for low-fat ham.

Therefore, if you watch your weight, it will be able to cook pasta without fear of extra folds at the waist. But this will not only give bacon, but also from the use of cream as a base for sauces. But about diet recipes pasta carbonara talk later. Now I want to draw your attention to the selection of cheese.

Cheese subtleties

Properly cook the pasta carbonara is possible only with the use of well-defined types of cheese. Here, you will not be able to grab off the shelf at the supermarket first got a piece of it at home and rub on a grater. That is to do it of course you can, but the classic pasta carbonara will turn into the usual pasta with bacon. These Italians are using a mix of pecorino romano and parmesan. The second kind of cheese is familiar to many for sure, while a rare pecorino romano guest on local shelves.

If we talk about its features, the pecorino - is a specific goat cheese with a sharp, but spicy flavor and grainy texture. Many chefs are afraid to make pasta carbonara on the basis of such a fragrant ingredient and replace pecorino romano parmesan. Well, if that sheep's cheese, and you feel an unpleasant taste and smell, you can experiment with other varieties. But you must understand that the cheese must necessarily vary vivid and memorable taste. Only then pasta carbonara will take its place on your desk and in the memory of your guests.

 Italian pasta

Pasta Carbonara: the subtleties of cooking

So, after the main products are selected, you can go to the process of preparation of carbonara. First I want to describe the classic recipe for this dish.

You will need:

  • Pancetta or guanciale - 100 grams;
  • Cheese (Pecorino Romano) - 100 grams;
  • Spaghetti of durum wheat - 400 grams;
  • Cream - 3 tablespoons;
  • Garlic - 2 cloves;
  • Eggs - 3 pieces;
  • Olive oil - 2 tablespoons;
  • Salt and pepper - to taste.

To carbonara it turned out exactly the way it created a cook-Italians, and you must paste and sauce to cook at the same time. While boiling water for pasta, cut the bacon into thin strips (or cubes) and fry in olive oil until golden brown. Add the squeezed garlic, remove from heat. Meanwhile, boil water for pasta. Season with salt and threw it into the boiling water with our pasta.

Just do not forget that according to the rules of the Italian cuisine pasta cook a little longer not exactly a minute. Next, beat the eggs with the cream, add 80 grams of grated cheese. The ready (but not washed), add the bacon spaghetti, stir, pour the cream and sprinkle with the remaining grated cheese. Carbonara is ready.

Now, many readers surprised to see that pasta recipe contains raw eggs, which are in the cooking process is not subjected to heat treatment. Yes you are right. As planned by the Italians eggs should reach the desired condition to the finished dish. Believe me, the way it is. Egg mixture has time to curl up under the influence of a hot paste, so you can safely eat pasta with carbonara sauce and offer themselves to their children.

The following recipe, which we want to share with you is different from the basic fact that, together with the cream to the sauce add the white wine. Of course, this step further increases calorie meals, but true gourmets claim that wine is like no other ingredient reveals the best taste qualities of pasta.

You will need:

  • Spaghetti - 200 grams;
  • Bacon (or low-fat ham) - 60 grams;
  • Cream - 30 grams;
  • White wine - 30 grams;
  • Raw egg yolk - 1 pc;
  • Parmesan cheese - 30 grams;
  • Garlic - 1 clove;
  • Olive oil for frying, salt, pepper.

As in the previous case, boil pasta, obzharivaya meanwhile, ham or bacon in olive oil. Once the meat is covered with a nice golden brown, add the crushed garlic, salt, pepper, white wine, some grated cheese and cream. The sauce is almost ready. It remains to mix it with the spaghetti and add to our meal egg yolk. Before serving, sprinkle the remains of the paste of grated cheese. Bon Appetit!

For those who can not afford to make a sauce with cream because of its caloric content, we have prepared a recipe for a lightweight pasta with ham. Have you noticed that the word "bacon" in the proposal, we have not mentioned? It is no coincidence. After all, we are going to prepare diet meals, and similar recipes not involve the use of fatty meat. And here's a list of all the products that come in handy:

  • Spaghetti of durum wheat - 400 grams;
  • Eggs (required fresh) - 4 pieces;
  • Parmesan cheese - 50 grams;
  • Pecorino Romano - 50 grams - 50 grams;
  • Low-fat ham - 100 grams;
  • Extra virgin olive oil - 2 tablespoons;
  • Salt pepper.

Here, the recipe is not only the quantity and quality of ingredients, and the method of preparation. While the pasta is cooked, and ham (preferably Parma) is roasted, whisk the eggs with 80 grams of grated cheese. Then hold the cheese-egg mixture over the boiling pot (this one is now languishing with you our spaghetti) for 30 seconds. This will make a silky sauce. Then all the old scenario. Pasta, ham and sauce mix. The dish is sprinkled with grated cheese residues and serve hot.

Despite the fact that the pasta recipes with bacon very similar to each other, even the most insignificant detail can change the taste of the dish. Therefore, if you want to pamper its guests with Italian cuisine, we recommend to rehearse the recipe in advance. After all, the best impromptu - is one that is well prepared, and the most successful recipes for those who repeatedly checked mistress.

 Pasta Carbonara: recipe from sunny Italy

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