There is no doubt that any man loves a delicious pasta and spaghetti. Even despite the fact that many men have never tried this pasta from Italy, loving girl, wants to please its tasty and quick meal, namely pasta. But how to make pasta really tasty? Of course, to prepare a delicious sauce for them. And tell you how to do it right now. There are several options spaghetti sauce, so everyone can give preference to the sauce to your liking. How to cook spaghetti sauce?
Creamy sauce for spaghetti
Ingredients:
100 ml. cream
150 gr. butter
2 tbsp. tablespoons flour
500 ml. milk
200 gr. cheese
100 gr. finely grated carrot
1 egg
pepper, salt
Cooking method:
In a skillet melt the butter, then add the flour. Fry until golden brown. Then slowly, pour a thin stream of milk. Pepper, salt. The sauce while stirring continuously. Cook for 7-10 minutes. After that, the sauce add egg yolk, cream and grated on a fine cheese grater. Bring to a boil and add the finely chopped carrots. Creamy spaghetti sauce - ready!
Bon Appetit!
Tomato sauce for spaghetti
Ingredients:
5 tomatoes
2 tbsp. tablespoons of tomato paste
1 onion
3-4 cloves of garlic
1 tsp. Sugar
3 tbsp. tablespoons vegetable oil
2 tbsp. tablespoons dry red wine
1 bunch of parsley
pepper, salt
Cooking method:
In a skillet with vegetable oil, fry the chopped onion until golden brown. Then add 2 cloves garlic, crushed previously, as well as half of the chopped parsley. Fry for 5 minutes. Tomatoes pour over boiling water, then peel and grate or chop in a blender. Add the resulting paste of tomato to zazharki. Simmer for about 10 minutes. Then add the tomato paste, sugar, pepper and salt to taste. Reduce and extinguish the fire for another 10 minutes. Then add the wine. Tomato sauce for pasta - ready! Before serving sprinkle with remaining herbs and garlic.
Bon Appetit!
Spaghetti sauce with mushrooms
Ingredients:
500 gr. mushrooms
6 tablespoons. tablespoons cream
2 onions
2 tbsp. tablespoons olive oil
pepper, salt
Cooking method:
In a skillet, with the addition of olive oil, fry the chopped onion until golden brown. Then add the mushrooms, pre-chopped, and fry until all the water has evaporated. Season with salt and pepper. Then add the cream. Fry for another 7 minutes. Spaghetti sauce with mushrooms - ready!
Bon Appetit!
Spaghetti sauce with meat
Ingredients:
300 gr. ground beef
2 onions
100 gr. tablespoons ketchup
3-4 cloves of garlic
3 tbsp. tablespoons vegetable oil
pepper, salt
Cooking method:
In a skillet with vegetable oil, fry the chopped onion until golden brown. Then add the chopped garlic and ground meat. Pepper, salt. Fry for 15 minutes. Then add the minced meat ketchup, mix well and stew for another 5 minutes. Spaghetti sauce - ready!
Bon Appetit!
Spaghetti sauce with prawns
Ingredients:
500 gr. shrimp
150 ml. cream
3 tbsp. tablespoons butter
3-4 cloves of garlic
1 bunch of parsley
pepper, salt
Cooking method:
In a skillet, with the addition of butter, fry the chopped garlic. Then add the garlic cream and put out within 10 minutes. Shrimp thawed at room temperature and then cleaned from the shell. Add shrimp cream and fry for 5 minutes. Pepper, salt. Spaghetti sauce with shrimp - ready! Before serving sprinkle with chopped herbs and stir.
Bon Appetit!
Cheese sauce for spaghetti
Ingredients:
100 ml. cream
100 gr. hard cheese
2 tbsp. tablespoons mustard
pepper, salt
Cooking method:
Pour cream in a saucepan, bring to a boil, then add the grated cheese on a fine grater. After 3-4 minutes, add the mustard, pepper and salt to taste. Cheese spaghetti sauce - ready!
Bon Appetit!
Italian spaghetti sauce
Ingredients:
100 gr. Parmesan cheese
3 cloves garlic
13 cups of nuts
3 tbsp. tablespoons olive oil
1 tbsp. teaspoon basil
pepper, salt
Cooking method:
Cheese grate. Garlic pass through chesnokodavku. Rinse and chop the basil. In a blender mix the cheese, basil and garlic, nuts, and then add the olive oil. Pepper, salt. Italian spaghetti sauce - ready!
Bon Appetit!
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Bechamel - a white, smooth sauce that is made from flour fried in oil and then cooked in milk. This kind of dressing would be in addition to white meat, vegetables, eggs and others. How to prepare a bechamel sauce, so he certainly liked not only you, but also family members and become an indispensable seasoning to any table, now just know.
Bechamel sauce recipe quick and very inexpensive
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White béchamel sauce
Ingredients:
750ml milk
2 onions
1 \ 3 cups flour
4 tbsp. tablespoons butter
pepper, salt
Cooking method:
To begin with onion finely chopped, and then put in a saucepan with the milk. Bring to a boil, let the sludge for 20 minutes and strain. In a separate saucepan, melt the butter, add the flour and mix. Fry the flour to the state until it obtains a beige color. Then in a saucepan with the flour carefully pour the milk. Bring the sauce to a boil, add salt and pepper to taste. Cook for 20 minutes, stirring constantly. White bechamel sauce - ready!
It is worth noting that if you intend to supply meat sauce, instead of 750 ml. Milk can be used for 350 gr. milk and 350 grams. broth. The same goes for fish dishes, only instead of beef broth to use fish broth.
Bon Appetit!
Bechamel sauce with cheese
Ingredients:
400 ml. milk
1 \ 3 cups flour
30 ml. cream
3 tbsp. tablespoons butter
250 gr. cheese
salt to taste
Cooking method:
Milk poured into the pot, bring to a boil and pour cream. Cheese grate and add to the milk, mix thoroughly. In a separate saucepan, melt the butter, add the flour and mix. Fry the flour to the state until it obtains a beige color. Then in a saucepan with the flour carefully pour the milk. Bring the sauce to a boil, add salt and pepper to taste. Cook for 20 minutes, stirring constantly. Bechamel sauce with cheese - ready!
Bon Appetit!
Bechamel sauce with mushrooms
Ingredients:
250 ml. milk
250 ml. broth
3 tbsp. tablespoons butter
1 \ 3 tbsp. flour
100 gr. dried mushrooms
2 egg yolks
pepper, salt
Cooking method:
In a skillet, melt the butter, add the flour and mix. Fry the flour to the state until it obtains a beige color. Then in a saucepan with the flour carefully pour the milk and stir until smooth finish. Then enter the two yolks, add the broth and salt. Once the sauce comes to a boil, add the dried mushrooms are well washed. Bring the sauce to a boil. Cook for 20 minutes, stirring constantly. Bechamel sauce with mushrooms - ready!
Bon Appetit!
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Contents:
The ingredients for the sauce
"Pesto" sauce
Spinach sauce
The sauce of green olives
The sauce of cilantro
Pesto peanut Asian-
Great, concealing a lot of secrets, Italy. Country winners, wise men and the best chefs. If the best pasta, pizza or lasagna, excellent seafood and the famous ravioli - all this gave us Italian cuisine. And people around the world eat it with pleasure. And do not just eat, and really enjoy. But the secret of Italian cuisine, not only in themselves dishes, as well as in their sauces. They exist a great many and they are certainly worthy of attention and admiration.
After all, the sauce gives any dish a chic shade of flavor and can turn a simple dish into a masterpiece of culinary art. As a rule, the people of Italy en masse was not rich than ever, which is why all the famous dishes were made of simple ingredients that are always easily accessible. And cook it simply.
For example, pasta carbonara - a simple meal miners - spaghetti with olive oil and black pepper. It would seem that the original in this simple dish? The trick in a sauce, for example, such as Italian pesto sauce. Historians claim that the sauce hails from northern Italy. Translated from the Italian "pesto" means "to pound", which is quite logical, because the basis is crushed basil sauce. The most common sauce is used for refueling of dishes like lasagna, pasta, etc.
Italian pesto sauce on a basis of crushed basil (and it does not matter, green basil, purple or else, familiar to our countries), olive oil and cheese. In general, for pesto characteristic green color due to green basil. However, it is dark red in color, as is often the sauce add sun-dried tomatoes. And finally dark purple or even blackish, if the sauce made from purple basil. So it is possible to use any of basil.
The ingredients for the sauce
We suggest you prepare a recipe for pesto sauce with a touch of Eastern European. Its composition is slightly different from the original. For the basics, use the purple basil, which is quite available in our markets. Prescription must be a marble mortar and pound to a wooden pestle. However, if you istolchete basil in a wooden mortar, pesto taste will not change significantly. Do not forget that pound the basil in a mortar is not as easy as it seems because the basil leaves constantly adhere to its walls. In order to do this, it will take a certain percentage of skill.
Now let's deal with the olive oil. Of course, extra virgin olive oil is ideal for the original pesto recipe, but it can be replaced by a simple olive oil, which is sold in glass containers in any hypermarket. Some recipes suggest using sunflower, olive oil. However, in the absence of olive oil can be replaced by a simple sunflower oil.
Pine nuts is difficult to get, so replace them with walnuts or cashew nuts. In practice, different varieties of nuts give a different taste tinge. Therefore, the most neutral to our perception is still a walnut.
Garlic may be any, as long as there was sufficient juice. It may be the young shoots of garlic or garlic, winter lain in the closet - its main task is to give the sauce flavor and taste.
According to Italian chefs, for pesto fit only Italian cheeses such as Romano, Sardo, Tuscany or sichiliano. Simply put, coarse varieties of sheep cheese. However, they may be replaced by such cheeses as Grana Padano, or any other hard cheese.
So, with analogues of domestic production sorted out. It is time to try to cook pesto. We offer you some of the most delicious recipes pesto, which certainly will satisfy your guests and household.
Sauce "Pesto"
The recipe is rather complicated, so is suitable for experienced cooks. For him, you will need:
basil (green or purple) - Bush 3
garlic (young or autumn) - 2 cloves
Pine nuts (shelled) - 75 g
Olive Oil - 100 ml
cheese (sheep) durum - 100 g
sea salt - '10
Basil rinse well, tear off the leaves and dry them. It is better to take the green basil, purple and not spoil the taste. The stems are not used for the sauce. Once you have dried the basil leaves, roll each piece in half and a knife chop as finely as possible.
Add the chopped basil leaves in a mortar, add a pinch of salt and grind pestle until a uniform slurry. If you are using a wooden mortar, it is important not to forget that the timber from which the mortar is made, give the sauce a taste. For example, juniper sauce mortar leave a slight tinge of bitterness, and so on. D. Transfer the paste of basil in a ceramic bowl and immediately add a couple tablespoons of olive oil to the mashed greens are not in contact with the air - this is important for the taste of the sauce. It is necessary to make sure.
Garlic peel and finely chop and grind in a mortar also with salt. Once the garlic is ready, add it to the paste of basil.
Pine nuts Preheat a dry frying pan. Give them lightly browned and remove the pan from the heat. Half grind nuts in a mortar, and the other half sauté a couple of minutes until a golden brown. Crushed nuts, mix into a bowl with basil and garlic. Izotretsya cheese on a fine grater. Then, too, lay it in a bowl.
Thoroughly mix all, add a little olive oil, then whisk until the consistency of sour cream. At the end pour the sauce in the second half of the roasted pine nuts and mix. Pesto is ready.
Spinach sauce
It should be noted that the Pesto can be prepared not only on the basis of basil - for example, pesto spinach. To make this recipe you will need:
Spinach - 2 cups
pine nuts (ground) - 2 tbsp
Garlic - 2 cloves
olive oil - 1/2 cup
parmesan cheese, grated 1/2 cup at terku-
salt - to taste.
Spinach leaves are washed and separated from the stems, leaves and then dried. Better to take the young leaves as old and rough spinach leaves have problanshirovat. Leaves need to roll in half and finely chop, then put into a mortar, add a little salt and pestle to grind. Once you fall over a spinach, put it in a ceramic or glass dish and add a spoonful of olive oil.
Garlic should be peeled, cut into small pieces, put in a mortar, add a little salt and pestle to grind. Ready Mix garlic with spinach. Cheese grate on fine grater and add to the cheese with spinach, mix the ingredients. Nuts sauté until golden color, grind in a mortar and add all ingredients. Fill the olive oil and stir until smooth and let it brew.
The sauce of green olives
This recipe is also very interesting and original. The composition of this salad includes:
green olives (large, seedless) - 1.5 cups
Bow (Red) - 1/2 pcs.
pine nuts - 1/4 cup
Garlic - 1 clove
olive oil - 1/2 cup
In a blender chop the green olives and red onion, put in a ceramic or glass container. Garlic peel and finely chop. Put in a mortar, add salt and grind, and then add it to the onions and olives. All stir well and fill a tablespoon of olive oil.
Nuts sauté until golden color, grind in a mortar and add all ingredients. Fill the remaining olive oil and mix until smooth and serve immediately to the table.
The sauce of cilantro
And this recipe is very simple. It consists of:
cilantro - 1 large bunch
Garlic - 2 cloves
pumpkin seeds - 2 tbsp
lime juice - 2 tbsp
Salt - 1 tsp
ground black pepper - 1 tsp
olive oil - 5 tbsp
Cilantro wash and chop finely, then interpret in a mortar and pestle to form a slurry. Put in a ceramic dish and add a spoonful of olive oil. Garlic peel and chop. Put in a mortar, add salt and grind, and then add it to the paste of coriander. All mix thoroughly.
Pumpkin seeds sauté until golden color, grind in a mortar and add all ingredients. Fill the remaining olive oil, lime juice, add black pepper and mix until smooth. Before serving, let stand at room temperature for 1 hour. Total cooking sauce takes less than two hours.
Pesto peanut Asian-
This recipe is good in cases where the time is very short. To make it, you will need:
vegetable oil - 1 cup
Peanuts - 1/2 cup
chili (small, chopped) - 2 pcs.
Ginger (fresh, chopped) - 1 tbsp
garlic - 4 cloves
basil (fresh) - 1.5 cups
mint (fresh) - 1/4 cup
celery (leaves) - 1/4 cup
lemon juice - 3 tablespoons
Salt - 1.5 tsp
sugar - 1 tsp
Peanut need to fry in the frying pan with vegetable oil. Stir until nuts are not will get brown. Put roasted peanuts on a paper towel, pat dry, and grind in a mortar.
Basil, garlic, chilli, mint, celery, finely chop and grind in a mortar at a time with the addition of salt. Put all ingredients in a ceramic dish and stir. Add the ginger and a little vegetable oil in which roasted peanuts. Season the sauce with salt, sugar and lemon juice and let it brew.
As you can see, with pesto you have a lot of room for creativity. Feel the Italian spirit in your home! Cook with pleasure!
