Wednesday, August 25, 2010
Friday, August 20, 2010
What Type Of Shoe Don't Crease
meatballs in tomato sauce Tagliatelle
Le polpette al sugo sono un classico che va bene in qualsiasi modo,giĆ sia come secondo accompagnato di una bella fetta di pane per fare la scarpetta,o con della polenta calda con sopra del taleggio appena sciolto,o,semplicemente come condimento per un bel piatto di pasta.
Gli ingredienti di cui avremo bisogno sono i seguenti:
-500 gr di carne di vitello o di maiale
-100 gr di formaggio grattugiato
-3 uova
-prezzemolo tritato
-100 gr breadcrumbs
-3 cloves garlic
-salt-pepper-nutmeg
-virgin olive oil
-1 pack of tomato-basil chopped
In a bowl mix the meat with the bread, cheese, eggs, 1 chopped garlic, parsley, salt, black pepper and walnut moscata.Mescoleremo all ingredients and form a ball we leave to rest for an hour in the refrigerator.
After this time we will make the meatballs the size of a walnut.
In a saucepan, pour the olive oil and fry 2 cloves of garlic will do. Just showing golden
add the tomato sauce begins to boil and when
pour the meatballs inside.
Cook for 20 minutes over low heat, turning them from time to volta.Qualche minutes before finishing cooking sprinkle with fresh basil.
is ready for lunch today! I
I have combined with a 7 grain bread with an excellent Pinot Noir and
Thursday, August 19, 2010
Whitehall Rowing/sailing Boats
"Straw and Hay"
was a bit 'of time that I wanted to prepare the noodles straw and hay, and so this moment has arrived today and I brought finally at the table.
The proportion to make fresh egg pasta is:
1oo grams of flour = 100 gr +1 large egg pasta dough in yellow
But to make fresh pasta green must add to that proportion of 100 g spinach, then:
100 grams of flour egg +1 +100 g = 100 grams of spinach pasta
Then the necessary ingredients for 4 people:
For the fresh egg pasta:
- 200 grams of flour
-2 large eggs in yellow paste
For fresh pasta green
-200 g flour
-2 large eggs in yellow paste
-200 grams spinach
For the sauce: butter-
-100 grams of grated Parmesan or Grana Padano
Sift the flour onto a mound
and pour in the middle of the floor uova.Sbatteremo eggs with a fork
and then spent working the dough with your hands for at least 10 minutes.
Form a ball
we cover with plastic wrap.
let rest in refrigerator for at least 30 minutes.
Boil and chop spinach.
Now prepare the dough green, we will repeat the same steps as before: sift flour,
pour the eggs in the center of the fountain
and add the spinach.
will work for well over 10 minutes
we'll have a ball
the Cover and let stand in refrigerator 30 minutes.
to pull the dough I use my Imperia.
First we will pull the sheets
and then we will make the noodles.
I leave them to dry in stendipasta .
We will do the same with the other dough, will pull the sheets and we will make the noodles.
At this point the dough is ready to be cooked.
If you have not made more and you will be using at the moment, let it dry well before storing.
Put salted water to boil and cook for few minutes, 2 or 3, depending on if you like more or less with a walnut dente.Condiremo of butter and plenty of grated cheese.
Bon appetit!
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