Spaghetti

Open classification: catering, gourmet, food, western food and pasta

Spaghetti, also known as spaghetti, is the most acceptable western food variety in China.

As the legal raw material of pasta, Duran wheat is the hardest wheat variety, which has the characteristics of high density, high protein, high gluten and so on. The pasta made from Duran wheat is yellow, boiling-resistant and delicious. Therefore, authentic raw materials are an important condition for spaghetti to have a good taste. In addition, it is more important to mix spaghetti sauce. Generally speaking, spaghetti sauce can be divided into red sauce, green sauce, white sauce and Squid-Ink Sauce. Red sauce is a sauce mainly made of tomatoes, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a special and rich taste. White sauce is a sauce mainly made of unsalted cream, which is mainly used for baked noodles, lasagna and seafood pasta; Black sauce is a sauce made of cuttlefish juice, which is mainly used in seafood pasta such as cuttlefish. The flour used for pasta is different from the flour used for making noodles in China. It uses a kind of "hard Durin wheat", so it won't paste if cooked for a long time. This is the biggest difference. Then its shape is also different. Besides ordinary straight powder, there are hundreds of kinds of trees, such as screw type, elbow type, butterfly type and shell type.

Authentic spaghetti is very chewy, that is, it is undercooked and feels a little hard to bite. For China people who are used to Yangchun noodles, most of them are not used to it. The key point is that when the pasta is boiled, you must first add a spoonful of salt, which accounts for about 1% of the water. Without this action, the noodles will only have a taste on the outside, but when you bite into it, it will feel tasteless and not delicious! Of course, adding salt can also make the texture of noodles more compact and elastic, and another step is-after scalding, if you want to keep the noodles strong, don't use cold water, but mix a little olive oil! At the same time, if the scalded noodles are not used up, you can also mix olive oil and let it dry a little and then take it to the refrigerator.

The origin of spaghetti

About the origin of spaghetti, some say it originated from the ancient Romans, and some say it was spread to the whole of Europe from China via Sicily by Kyle Polo.

The world of spaghetti is like a kaleidoscope. It is said that there are at least 511 kinds of spaghetti, and with the combination of sauces, thousands of kinds of spaghetti dishes can be made!

the earliest spaghetti was formed in the 3rd and 4th centuries, which is the most similar to the spaghetti we eat now. After the Renaissance, the types and sauces of spaghetti were gradually enriched with art.

when edible dough first appeared, it was made by pressing flour dough into thin paper, covering it with food and cooking it in an oven. Later, people thought of cutting dough into small pieces or sticks of slender noodles, while Arabs even thought of air-drying noodles for storage.

The appearance of tomatoes and the subsequent variety improvement were first used as sauces with noodles in Napoli, Italy, which made noodles very popular and even the royal family was attracted. Authentic spaghetti is pressed by a copper mold. Because of its thick and uneven appearance, it is easy to stick sauce on the surface, which makes it taste better.

Except the original noodles, other colorful noodles are mixed with fruits and vegetables, such as saffron noodles, black cuttlefish noodles and egg yolk noodles.

pasta sauces can basically be divided into red sauce and white sauce. Red sauce is a red sauce based on tomatoes, while white sauce is a white sauce based on flour, milk and cream. In addition, there are noodles seasoned with olive oil and vanilla sauce mixed with herbs.

people in southern Italy like to eat dry spaghetti, while fresh spaghetti is more popular in northern Italy. Generally speaking, spaghetti is often used as a starter, seafood spaghetti with white wine, and thick sauce with red wine.

classification of pasta

spaghetti

macaroni macaroni

lasagna

slender noodle taglia tell

slim noodle vermicelli

small square spaghetti dumpling ravioli

spaghetti that is simple because of its ugliness

Italian bread. 3 persimmons, half an onion, 11g of butter, basil (optional), black pepper, salt, sugar, chicken essence, spaghetti, mushrooms, ham and green pepper

Practice:

1 Melt the butter in a pot with slow fire, turn on the fire, add chopped onion, stir-fry until fragrant, and then pour in diced tomatoes and stir-fry.

2 after the soup is served, add basil, black pepper, salt, a little sugar and chicken essence, stir constantly, and dry the soup to a paste with high fire.

3 put water into the pot and heat it. when the water boils, add a little salt, then cook it according to the time indicated on the spaghetti packaging bag. let it pass through cold water, control the moisture, and add a little cooking oil into the noodles and stir to avoid sticking.

4 from the pan, add a little oil. When the oil is seven minutes hot, add mushrooms, ham and green peppers and stir-fry until fragrant. Then, add the tomato sauce and pasta that have just been fried, stir and stir evenly in the pan, and the noodles will be ready.

inclined tube noodles of mussels and green beans:

materials: 3 mussels with tube noodles (penne) of 111g, a little diced tomatoes, a little chopped onions, a little chopped garlic, a little white wine, a little salt and a little pepper.

Practice:

1. Take a deep pot and boil water until it boils, add 1 spoon of salt, put it in the noodles and cook until it is medium-cooked, then take it out and mix some olive oil for later use.

2. saute the onion and chopped garlic in a hot pan, add mussels, white wine and green beans and stir fry, then add the flour of method 1 and stir fry, and finally season with salt and pepper to serve.

3. sprinkle diced tomatoes on the surface of the plate.

secret: adding white wine to stir-fry mussels will be less fishy; The difference between mussels and nine-hole (small abalone) is that the former has two shells, while the latter has only one shell.

tomato cheese wide noodles

materials: 81g wide noodles, 7-8 small tomatoes, 51g mozzarella cheese, a little chopped garlic, a little onion, a little olive oil, a little Oregon spice, a little salt and a little pepper.

Practice:

1. Mozzarella cheese and diced diced for later use.

2. Bring water to a boil in a deep pot, add 1 tbsp of salt, add the noodles and cook them until they are half cooked, then take them out and mix some olive oil for later use.

3. Take a pan, add appropriate amount of olive oil to saute chopped onion and garlic, add small tomatoes, then turn to low heat and cook for 4-5 minutes.

4. continue to add the noodles made in the method 2 and stir-fry in the pot. after the noodles are dried, add salt and pepper to taste, then immediately add the cheese made in the method 1, take it out of the pot and put it on the plate, and finally sprinkle with Oregon spices.

secret: when cooking tomatoes in method 3, the tomatoes don't need to be peeled first, and the sweetness won't come out until the tomatoes are boiled. If they are too dry during cooking, pour some water as appropriate.

Stewed spaghetti with wild mushrooms

Ingredients: spaghetti 111g, 3 Italian wild mushrooms (Morel), 1 pinch of Hongxi mushroom, half tomato, a little chopped onion, a little chopped garlic, an appropriate amount of olive oil, a little salt and a little pepper.

Practice:

1. Take a deep pot and boil water until it boils, add 1 spoon of salt, put it in the noodles and cook until it is medium-cooked, then take it out and mix some olive oil for later use.

2. blanch the tomatoes in hot water, peel them and dice them for later use.

3. take a pan, add an appropriate amount of olive oil and stir-fry chopped onions and garlic, add Italian wild mushrooms and Hongxi mushrooms and stir-fry for about 3 minutes, then add diced tomatoes and white wine from method 2 and stir-fry.

4. Add the noodles made in Method 1 and stir-fry in the pot. Finally, add salt and pepper to taste and serve.

secret: Italian wild mushroom (morel) is very expensive, and it can only be bought at the importer, so you can choose your favorite mushrooms instead, and you can put more kinds.

lasagna with country meat sauce

Material A: 5 slices of lasagna, 1 kg of fresh tomato, 31g of chopped onion, 31g of chopped garlic, 31g of the bottom of the ninth floor tower, moderate mozzarella cheese and moderate Parmesan cheese.

material b: half a kilogram of ground beef, half a carrot, half an onion, 1 celery, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder and 1 cup of red wine.

material c: 1 liter of fresh milk, 211g of cream, 121g of flour, appropriate amount of salt, a little chopped basil spice, appropriate amount of olive oil and appropriate amount of water.

Practice:

1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped onion, chopped garlic and minced nine-story tower in an oil pan, then add diced tomatoes and cook for 31 minutes on low heat to make tomato sauce.

2. Peel and chop carrots; Shred onion; Chopping American celery; Stir-fry the first three vegetables in an oil pan and set them aside.

3. Take a medium-sized pot, pour an appropriate amount of olive oil, add ground beef and stir-fry for about 3 minutes, pour the vegetables from Method 2 and stir-fry, then add 3 tablespoons of tomato sauce, red wine and appropriate amount of water from Method 1, and cook for 1 hour on low fire to make a meat paste for later use.

4. Take another deep pot, put it in a hot butter pan, add flour, salt and cardamom powder, stir-fry until it melts, then pour in fresh milk heated to 8% by microwave, and stir together until it becomes paste, and make a white cream sauce for use.

5. Bring water to a boil in a deep pot, add 1 tablespoon of salt, put the dough in the pot and cook until it is half cooked, then take it out and mix with some olive oil for later use.

6. Take a baking tray and brush it with a thin layer of cream, then put a layer of crust, a layer of meat sauce of method 3, a layer of tomato sauce of method 1, a layer of white cream sauce of method 4 and sprinkle a little Parmesan cheese and mozzarella cheese in sequence, repeat the above-mentioned method for ***5 times, and then bake it in an oven at 211℃ and 221℃.

secret: when making meat sauce, the appropriate amount of water can be used instead of broth, and the amount of water used will increase or decrease according to the actual firepower. To judge whether the lasagna is cooked, you can insert a bamboo stick into the lasagna for 5 seconds and then pull it out. Put the bamboo stick on your wrist. If you feel hot, it means cooked.

tomato preserved macaroni

ingredients:

a. sauce: 211g of fresh tomato, 3 tbsp of olive oil, 111g of onion and 1 tsp of mashed garlic.

B. 111g of macaroni, 151g of chicken breast, a little whipped cream, a little Chili powder, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese and a proper amount of pine nuts.

C. a little nine-story tower, a little garlic paste and a little olive oil.

Practice:

1. Wash fresh tomatoes, blanch them with hot water, peel them and chop them up, then put them into a blender and mash them for later use.

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until the onion turns golden yellow, then pour in the tomato paste of method 1 and cook for about 11 minutes to get the sauce.

3. Wash the chicken breast, marinate it slightly with pepper salt and rosemary, fry it in an oil pan until the meat turns golden brown, then take it out, pour a little sauce from Method 2, add a little pizza cheese, and bake it in the oven until the cheese melts, then take it out for later use.

4. put all the materials c into the blender and beat them into green sauce for later use.

5. Take a deep pot, boil the water first, then add the macaroni and cook it until it is seven minutes cooked, then take it out, add a little olive oil and mix it every 2-5 minutes, until the noodles are cold, then blanch it with hot water.

6. add the sauce of the method 2 to the noodles of the method 5, then add the whipped cream, Chili powder, pepper salt and cheese powder in turn, mix well and serve, put the chicken breast of the method 3, and finally pour a little green sauce of the method 4 and a little pine nuts.

Kaiyang Shrimp and Spinach Noodles

Ingredients:

a. Sauce: 211g of fresh tomatoes, 3 tablespoons of olive oil, 111g of onion and 1 teaspoon of mashed garlic.

B. 51g of dried shrimp, 3-4 leaves of spinach, 111g of pasta, 1 cup of water, 1/3 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of mashed garlic, 1 tablespoon of bean paste, a little cheese powder and a little pepper salt.

Practice:

1. Wash fresh tomatoes, blanch them with hot water, peel them and chop them up, then put them into a blender and beat them into a paste for later use.

2. Wash the onion, chop it up, put it in a wok with garlic paste, stir-fry it with olive oil until the onion turns golden yellow, then pour in the tomato paste of method 1 and cook it for 11 minutes to make a sauce.

3. Wash spinach and drain water; Wash the dried shrimps, soak them in cold water for 5 minutes until they are soft, then take them out and drain them, then put them in a pot with water and white wine to cook until the dried shrimps turn white completely, and then take them out and drain them for later use.

4. scald the noodles slightly with hot water, that is, take them out and drain them for later use.

5. Take a frying pan, stir-fry olive oil, mashed garlic, bean paste and dried shrimps of method 3 for about 1 minutes, until dried shrimps are completely drained, add white wine (appropriate amount), sauce of method 2, spinach of method 3 and noodles of method 4, stir-fry for 2 minutes, then add cheese powder and pepper salt and mix well.

Cream bacon noodles

Ingredients:

A. 111-121g spaghetti, 41g bacon, 41g mushroom, 11g onion, a little green beans, a little black pepper, 21g cream, a little salt and a little chicken stock.

B. 31g of parmesan cheese powder, 1 eggs and 31g of whipped cream.

Practice:

1. Cut the bacon into small dices and fry in the oil pan until brown; Wash mushrooms and slice them; Wash onion and cut into powder; Wash the green beans and set aside.

2. break the eggs of material b and mix them with all the materials in material B.

3. take a deep pot, first boil the water, then add a little salt and noodles, and cook until the noodles are moderate in hardness (about 6-7 minutes after boiling), and then take them out for use.

4. from the pan, add the cream, onion, mushrooms, bacon and green beans in order, stir-fry a little, then add a little noodle and chicken stock in method 3, and finally turn off the heat immediately after adding method 2, and eat it after collecting the juice.

tomato wild vegetable noodles

ingredients:

a. 711g of fresh tomato, 1/2 onion, 3 tbsp olive oil, and a little dried oregon spice.

B. 111 grams of colored noodles for heart tube, 61 grams of cauliflower, 21 grams of mushroom wrapped in apricot, 21 grams of mushroom, 21 grams of fresh mushroom, 21 grams of green beans, 21 grams of bamboo shoots, 21 grams of onion, a little olive oil, a little salt and a little mint leaves.

Practice:

1. Wash fresh tomatoes, blanch with hot water, peel, remove seeds and cut into small pieces; Wash onions and chop them for later use.

2. Stir-fry onion with olive oil, add tomato blocks and dried Oregon spices, boil, and then simmer for 1 hours until the soup is dry and thick tomato sauce is reserved.

3. wash all vegetables in material b, cut green beans into small pieces, chop onions, slice the rest and blanch them for later use.

4. take a deep pot, boil the water, put it in the colored noodles of the heart tube, and cook for 11 ~ 12 minutes before taking it out for use.

5. Remove the oil pan, saute the onion until fragrant, then add all the vegetables in the method 3, pour in the tomato sauce in the method 2 (appropriate amount), then add the noodles in the method 4, and collect the juice with slow fire.