What is the Italian pasta? In the usual sense is the pasta in any form. That's just about the number of varieties of paste, we do not even suspect. And how brilliantly the Italians manage to prepare this mundane product - even beyond reality (our reality).
However, many recipes for pasta is not only well known all around the world, but also extremely popular. In particular, pasta Bolognese. What bolognese? This sauce invented by the Italians. But not just any sauce, but rather full-bodied and rich component that is part of many recipes for pasta. We propose to learn more about the sauce, as well as get acquainted with some recipes cooked pasta with him.
Originally this sauce from the Italian city of Bologna. By the way, the delegation recommended that the city culinary recipe of the sauce in the Italian Academy of cuisine. So that this dish has officially registered the composition and recipe. The official version of the sauce recipe is limited to such ingredients as beef and pancetta (Italian bacon), carrots, onions and celery stemmed, tomato paste and cream (milk), red wine and beef broth.
Of course, the Bolognese sauce is prepared not only from these ingredients. His recipe can include other components, as well as to exclude products of the official version of the sauce. But interestingly, in Italy bolognese sauce is served mostly with classic tagliatelle pasta or green (colored juice spinach) lasagna. With other types of pasta bolognese cooked rare, but sometimes served with mashed potatoes.
In fact, quite democratic bolognese sauce and cook it possible not only pasta, but our stomach with the usual rice and buckwheat. Because Bolognese meat sauce is very rich and is perceived by us not as a sauce, but more as a separate dish, side dish supplemented. Nevertheless, it is a recipe pasta with Bolognese sauce is firmly entrenched in our cooking. A variation of this recipe as much as housewives decided to try it. And we try?
Spaghetti with sauce bolognese
Spaghetti - the most familiar to us pasta. These are the "native" we have even forget about their Italian origins, considering its national product. And if you want to add Italian chic prosaic spaghetti, then this recipe is for you.
Ground beef - 250 g;
Italian herbs (dried spice);
Canned (in juice), tomatoes - 900 g;
Red wine (dry or semi-sweet) - 1 cup;
Onions - 2 heads;
Olive oil - 1 tablespoon;
Butter - 1 tablespoon;
Milk - 1 cup;
Carrots - one little thing;
Tomato paste - 2 tablespoons;
Celery - 2 petiole;
Pork mince - 250 g;
Garlic - 2 cloves.
To begin prepare vegetables: will wash them, peel and finely chop. To prepare the sauce bolognese, dissolved (at high heat) in a skillet butter and olive oil. When the oil hiss, reduce the heat and place in a saucepan the chopped carrots, onions, celery and garlic and stir, let simmer for about ten minutes. Then publish to the entire beef, stir and continue to fry for another eight to ten minutes.
Important! In the process of roasting is necessary to ensure that the stuffing does not stick together in clumps.
Then add to the minced meat and milk continue to simmer for fifteen minutes. Then pour in a saucepan and simmer wine, stirring fifteen minutes. The next stage of preparation - Add tomatoes and tomato paste. Tomatoes peeled grind in a blender (or mash with a fork), mix with tomato paste and pour into a saucepan. To this was added a mixture of Italian herbs, half teaspoon of salt and a few pinches of black pepper. Put the skillet to the very small fire, cover with a lid and leave for a couple of hours.
Important! Cooking the sauce must be not less than two hours (or longer), but it should be every twenty minutes stirring.
Then we'll just have to boil the spaghetti and serve their watering bolognese sauce sprinkled with grated cheese and Parmesan.
Pasta with Bolognese sauce liquid
In fact, a traditional Bolognese sauce thick. However, this sauce is more like a sauce, not the goulash. Suffice a simple recipe, prepare the sauce by which happens very quickly.
Half a kilo of minced meat from a mixture of pork and beef;
2 garlic cloves;
Tablespoon vegetable oil (preferably olive);
A pod of pepper;
100 g of bacon or ham;
A glass of milk;
A glass of red wine;
4 tablespoons of tomato paste;
200 g of cheese;
Half a teaspoon of oregano;
Half a teaspoon of basil;
Pasta (any pasta of your choice).
Cook this sauce will be the same as the previous recipe recommends. So first we will wash, peel and finely chop all the vegetables, then fry them in a skillet with vegetable oil. When the onion begins to turn golden, add the bacon cut into small pieces, and after five minutes in a saucepan and lay out the stuffing. Constantly stir the sauce, it will continue to simmer for ten minutes.
After that, put in a sauce tomato paste, stir, wait, when the sauce comes to a boil, and pour the milk into it. Extinguish all together for five minutes, add the wine, spices and continue to cook with the lid open for another five minutes. Then diminish the fire, cover the skillet with a lid and leave for ten minutes. That's all. Quick Bolognese sauce is ready. Now boil the pasta, pour their sauce and serve sprinkled with cheese shavings.
Lasagna - is also pasta, as well as views of the Italian cuisine. The most famous recipe for this dish - lasagna bolognese, which includes not only the eponymous sauce and bechamel sauce. Cook the lasagna at home - it is a feasible idea, especially since the recipe of its preparation is not so complicated.
Every pound of minced meat;
300 g of tomato pulp;
3 cups of milk;
2 tablespoons flour;
80 g butter;
100 g hard cheese (cheese);
300 g soft cheese (mozzarella);
10 sheets of lasagna;
Salt, black pepper, nutmeg.
First, we will prepare the bechamel sauce. To dismiss this butter in a saucepan, add to it the flour and mixing the oil-flour mixture whisk volem thin stream of milk. Continue to cook the sauce until it thickens, then remove from heat and leave to cool.
Now comes the turn of bolognese sauce. For him, we first fry in vegetable oil, beef, add chopped onion and continue to cook until the onion is transparent. Next, put the sauce spices and tomato pulp, wait until the sauce comes to a boil, and cook it for about five minutes. While the sauce is cooked, ground into the river, and mozzarella cheese, cook the lasagna sheets. They first need to boil, and how to do it, it is written on the packaging. Therefore, strictly follow the guidelines.
Next, take the form (preferably rectangular) and pour it on the bottom of bechamel sauce, then put the first layer of lasagna sheets, which we smear bolognese sauce on top, sprinkle with cheese and pour the bechamel sauce. Again put the lasagna bolognese, cheese and bechamel. And thus laid layer two (four in total). Top cover with all the sheets of lasagna, sprinkle with remaining cheese and pour thick béchamel sauce. Send the form lasagna in a hot oven and bake for half an hour.
Choose a recipe pasta bolognese and attached to the amazing cuisine of sunny Italy. Let the cooking Italian pasta will be for you an enjoyable process. Good luck!
We recommend that read: Lasagna Bolognese: recipe
Standard pasta carbonara
Paste "Assorted mushrooms and chicken"
Paste "Seafood Carbonara"
Unusual pasta carbonara
Agree, pasta nautically, who certainly knows how to cook almost every woman, sounded less attractive than spaghetti in Italian. When you hear the expression, in memory unwittingly be reminded of delicious flavored dishes. To treat yourself to exotic dishes, not necessarily go to a restaurant and give a premium for the pleasure. We offer to cook unusual pasta carbonara in the home. Thanks to our recipes you will see in practice that this is not so difficult.
Standard pasta carbonara
Natives of Italy - real gourmets. No wonder their national cuisine has gained such popularity in the world - every year the restaurants serving Italian dishes is growing. We offer you and learn some recipes and cook the pasta carbonara standard. Try it, it's not hard!
2 chicken eggs
250 grams of fatty pancetta (juicy brisket)
One small spoon of olive oil
Italian spices - at your discretion
salt - to taste
Half a kilogram of good quality pasta (best authentic Italian)
250 grams of Parmesan cheese or high-end, such as pecorino
Start to cook spaghetti. To do this, bring to a boil the water, then throw a little salt and the pasta. Consider one feature, namely: pasta and sauce to do almost simultaneously, so take a look at the package, how much time is spent on cooking pasta (about 1/6 hour) and start preparing filling carbonara advance.
While the pasta is cooked, get the sauce. In a frying pan heat the oil is refined a little olives, add pre-cut into thin strips pancetta. Fry until golden color and put in a deep dish. Now, take the eggs and separate the yolks from the whites - Put the meat. Rub on a small grater Pecorino or Parmesan cheese, in its sole discretion, add pepper, a few spoonfuls of warm water, spices - all the ingredients mix. Filling carbonara ready!
Spaghetti Italian should be slightly undercooked, as experts say, "al dente." Ready hot pasta should neither tilt nor wash, simply place them on a plate with a spoon, which is already in the sauce. Thus, the cheese is melted and eggs zagusteyut - you get a real pasta carbonara!
Paste "Assorted mushrooms and chicken"
Prepare a paste can not that young inexperienced hostess to cope with it even a man. This dish - perfect for a bachelor party. See for yourself!
large onion - 1 piece
300 grams of pasta all (premium) products
200 grams of fresh mushrooms large
200 grams of cheese durum (better high-end, such as Parmesan)
300 grams of fresh chicken
ground pepper - according to your preferences
zharki- for a couple of tablespoons of olive oil
salt - at your discretion
Italian seasoning to taste
low-fat cream (take 25%) - 250 ml
To you get a real Italian carbonara, spaghetti sauce, and you need to cook at the same time. Consider this feature and count how many minutes it will take to cooking pasta, as during this time you must have time to make a dressing. So Boil water, add in its sole discretion table salt and boil the pasta. She should get "al dente."
While Italian pasta cooked, you need to cook the sauce. To do this in advance (about 15 minutes), cut into small cubes of fresh fillets, add table salt to taste and seasoning - let it brew. In this case the chicken is very juicy and soft. Then fry it in olive oil until golden brown, here lay the finely chopped onion. Cut the mushrooms medium pieces and connect them with a mixture of onion and chicken - keep on low heat until tender. After pour room temperature low-fat cream, do not forget to stir, bring to a boil. If you like spicy food, you can also use a soy sauce. Grate the cheese on a fine grater.
At the final stage, put in a nice bowl of spaghetti, pour the hot sauce and sprinkle with grated cheese expensive. Voila, your carbonara ready! To add a little exotic, put on top of a couple of freshly cut basil leaves.
Agree to prepare a paste - a pleasure! It's quick and very tasty. It can be served for lunch or a romantic dinner. In the latter case, do not forget to buy a bottle of the Italian wine. Enjoy your meal!
Paste "Seafood Carbonara"
Cooking pasta can be from a variety of ingredients. Some like chicken, some prefer mushrooms. We propose to make "sea carbonara" with shrimp. Try this extremely juicy and satisfying meal!
200 grams of fresh bacon
Italian pasta 500 grams (premium) products (we used spaghetti)
shoplifting frozen shrimp - half a kilogram (can cook fresh)
150 grams of expensive but tasty parmesan
a little Italian herbs
ground black pepper at your discretion
In a saucepan, add a special low-fat cream (take 25%) and on low heat bring to a bubble formation. Cut into thin cubes of bacon, cheese rub on a small grater - Connect with cream and simmer for about 1/6 hour.
While languishing refueling, you need to cook shrimp. To do this, follow the instructions on the box - boil in lightly salted boiling water until cooked. You can put a small amount of Italian seasoning, then the taste of sea inhabitants will be more exotic and spicy.
At the same time, start to cook shrimp and spaghetti. They need to get a little hard and undercooked. Then connect with the marine component of the sauce and pour it serves pasta. If you still have the cheese, sprinkle it over the pasta. You can put a few fresh basil leaves. Serve "sea carbonara" hot.
Hopefully this recipe came to your taste! Do not spare money on quality products, experiment with ingredients and remember that the dish turned out delicious, the main thing - to cook at your leisure! Good luck!
Today many people are trying to live a healthy lifestyle and the right to use, environmentally friendly products. Some give up meat. If you belong to this category of people, then this dish will suit you perfectly. Cooking carbonara "vegetarians" easy and very entertaining!
half of the biggest Bulgarian red pepper
250 grams of tagliatelle pasta special (can use other)
medium-sized zucchini - one piece
Crimean sweet onion
Two chicken eggs
one large carrot
yogurt usual - 60 grams
pepper at your discretion
a bit of Parmesan cheese or other durum
Initially, cut into medium-sized cubes of vegetables: sweet carrots, fresh zucchini, onion Crimean violet and pepper. Then, in a deep frying pan heat the oil, refined olive and place all of the above ingredients - salt and season with a little spice. Prepare the sauce should be next on low heat for no more than fifteen or twenty minutes.
While stewed vegetable filling, Boil the water, in its sole discretion, after a little salt and throw tagliatelle (or other pasta). Cook according to package directions. Now whisk in a bowl one whole egg, and from another, use only the yolk. This also pour fresh normal white yogurt, sprinkle in pre-grated parmesan cheese and a bit of salt - Mix well with a spoon. When the tagliatelle are solid and slightly undercooked, put them on a beautiful dish, pour on top of the egg-yogurt sauce and garnish with stewed vegetables.
We hope you like to cook! The main thing is that the products are of good quality and excellent mood. In this case, carbonara vegetables will always get extremely appetizing! We wish the further culinary success!
Unusual pasta carbonara
We offer to cook another great and satisfying dish with unusual ingredients. This pasta carbonara quite simple and not costly as the means, and on time. You do not spend more than an hour in the kitchen. Surprise and delight the culinary delights of the whole family!
Parma ham true - 20 grams
40 grams of fresh bacon
30 grams of high-end cheese (you can take cheaper) Parmesan
20 grams of low-fat fresh cream
60 grams of pasta with cuttlefish ink
the yolk of one large egg
garlic oil - 10 grams
30 grams of white (any) fault
10 grams of refined olive oil
salt according to your preferences
Fresh bacon and Parma ham cut into thin strips, put in a pan with hot oil of olives. When the products will find a beautiful golden color, add table salt (the amount at your discretion) garlic dressing, wine, low-fat cream, as well as pre-grated cheese on a medium grater; simmer until thick consistency. Before you remove from heat, mix with egg yolk and stir.
Cook the pasta to a state of "al dente" according to the recommendations on the package, but do not recline and rinse. By the way, to the pasta from sticking, you can add a little oil into the water. When everything is ready, put the product on a beautiful plate, pour the sauce on top and garnish with the ham freshly cut basil. Now you can start your meal! Enjoy!
As you can see, pasta recipes quite diverse. Cooking a dish is not difficult, and not for long, so it's perfect lunch to "whip up". Gather your loved ones at the big table and treat new culinary masterpieces! Be healthy!
We strongly recommend to read: How to cook spaghetti bolognese