Cuisine: Italian Bakery Desserts
Ingredients:
3 tomatoes, half an onion, 10g of butter, basil (can be left out), black pepper, salt, sugar, chicken broth, spaghetti, mushrooms, ham, green peppers
Practice:
1 Melt the butter in a pan on a medium heat, then turn on the heat. High heat, add chopped onion, sauté the flavor, then pour in the diced tomatoes and stir-fry.
2Add basil, black pepper, salt, a little sugar and chicken broth, stirring constantly, and reduce the soup to a sauce over high heat.
3Heat water in a pot, add a pinch of salt when the water boils, then cook the pasta according to the instructions on the pasta bag, run it under cold water, drain the water, and pour a little cooking oil into the pasta and stir to avoid sticking.
4Heat a pan, pour in a little oil, and when the oil is seven minutes hot, add the mushrooms, ham and peppers and sauté to taste, then pour in the tomato sauce and pasta, stirring well in the pan, and the pasta will be ready.
Penne pasta:
Materials: 100g penne, 3 penne, green beans, tomatoes, onion, garlic, white wine, salt and pepper.
Method:
1. Bring a deep pot of water to a boil, add 1 tsp of salt, add the pasta and cook until it's cooked through, then remove it from the pot and toss with a little olive oil.
2. Stir fry the onion and garlic in a hot pan, add the mussels, white wine and green beans, then add the pasta from recipe 1, season with salt and pepper and serve.
3. Sprinkle diced tomatoes on top of the pasta.
Tips: add some white wine when stir-frying tamarind to reduce the fishy flavor; the difference between tamarind and abalone is that tamarind has two shells, while the latter has only one shell.
Tomato and cheese pasta
Materials: 80g of pasta, 7-8 tomatoes, 50g of mozzarella cheese, a little garlic, a little onion, olive oil, a little spices, a little salt, a little pepper.
How to make:
1. Dice the mozzarella cheese.
2. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until cooked through, then remove from the pot and toss with a bit of olive oil.
3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the baby tomatoes and reduce the heat to low and simmer for 4 to 5 minutes.
4. Add the pasta from recipe 2 and sauté. When the pasta has run out of liquid, season with salt and pepper, then add the diced cheese from recipe 1 and serve, sprinkled with Oregano spices.
Tip: When boiling the tomatoes in recipe 3, don't peel them first, and cook them until they're mushy and open, so the sweetness comes out, and if they get too dry during the boiling process, pour in a little water as needed.
Spaghetti with wild mushrooms
Materials: 100g of spaghetti, 3 Italian wild mushrooms (morel), 1 handful of Hongxi mushrooms, half of a tomato, a little chopped onion, a little chopped garlic, olive oil, a little salt, a little pepper.
Method:
1. Bring a deep pot of water to a boil, add 1 tsp of salt, add the pasta and cook until it is cooked through, then remove it from the pot and mix with some olive oil.
2. Boil the tomatoes in hot water, remove the skin and dice them.
3. In a pan, sauté the chopped onion and garlic in olive oil, add the portobello and crimini mushrooms and sauté for about 3 minutes, then add the tomatoes from recipe 2 and the white wine and sauté.
4. Add the pasta from recipe 1 and sauté for about 3 minutes, then season with salt and pepper to taste.
Tip: Morel mushrooms are very expensive and only available from importers, so substitute your favorite mushrooms, or even morels.
Lasagna with country meat sauce
Ingredients A: 5 sheets of lasagna pasta, 1 kilogram of fresh tomatoes, 30 grams of chopped onion, 30 grams of chopped garlic, 30 grams of chopped minced nine-layer pagoda, shredded mozzarella cheese, shredded parmesan cheese.
Ingredients B: half a kilogram of ground beef, half a carrot, half an onion, 1 stick of parsley, a pinch of rosemary, a pinch of thyme, a pinch of bay leaf, a pinch of cardamom powder, 1 cup of red wine.
Ingredients C: 1 liter of fresh milk, 200g of cream, 120g of flour, salt, a pinch of ground Basil spice, olive oil, water.
Methods:
1. Boil the tomatoes in hot water, peel them and cut them into small pieces; sauté the chopped onion, chopped garlic and minced basil, then add the tomatoes and simmer them for 30 minutes on low heat to make tomato sauce.
2. Peel and chop the carrots, shred the onion, and chop the celery; sauté the first three vegetables in a frying pan and set aside.
3. Pour olive oil into a medium-sized pot and sauté the ground beef for about 3 minutes, then stir-fry the vegetables from Method 2, add 3 tablespoons of the tomato sauce from Method 1, the red wine, and water, and simmer for 1 hour.
4. In a deep pan, melt the cream in a hot pan, add flour, salt, cardamom powder and stir until it melts, then pour in the microwave-heated milk and stir until it becomes a paste, then make a white cream sauce (BeChAmel sAuCe).
5. Bring a deep pot of water to a boil, add 1 tsp of salt and cook the pasta until it's cooked through, then remove from the pot and toss with a little olive oil.
6. Brush a baking dish with a thin layer of cream, put a layer of pasta, a layer of meat sauce of recipe 3, a layer of tomato sauce of recipe 1, a layer of white cream sauce of recipe 4, and sprinkle with a little shredded Parmesan cheese and shredded mozzarella cheese, and then repeat the previous procedure***5 times, and then bake it in an oven with the upper heat at 200 ℃ and the lower heat at 220 ℃ for about 20-25 minutes, and the surface is golden brown. The top is golden brown.
Tips: When making the meat sauce, pour in the right amount of water or broth instead, and the amount of water depends on the actual heat to increase or decrease. To determine if the lasagna is cooked, insert a bamboo skewer into the lasagna for 5 seconds, then pull it out and place the skewer around your wrist.
Tomato macaroni
Ingredients:
A. Sauce: 200 grams of fresh tomatoes, 3 tablespoons of olive oil, 100 grams of onions, 1 teaspoon of garlic.
B. Macaroni 100g, chicken breast 150g, a little whipping cream, a little paprika, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese, pine nuts to taste.
C. A little bit of nine layer tower, a little bit of garlic, a little bit of olive oil.
How to do it:
1. Wash the fresh tomatoes, boil them in hot water for a while, peel them and chop them, then put them into the juicer and puree them.
2. Wash the onion, chop it, put it in a sauté pan with garlic, sauté it in olive oil until the onion is golden brown, then pour the tomato puree into it, and cook it for about 10 minutes to make the sauce.
3. Wash the chicken breasts, marinate them with pepper, salt and rosemary, fry them in a frying pan until they are golden brown, then remove them from the pan, pour on a little of the sauce from recipe 2, add a little pizza cheese and bake them in the oven until the cheese melts, then remove them from the pan.
4. Put all ingredients of Ingredient C into a juicer and make a green sauce.
5. Bring a deep pot of water to a boil, then add the pasta and cook until it's done. Add a little olive oil and toss every 2-5 minutes until the pasta is cooled down, then boil it in hot water for a little while.
6. Add the sauce from recipe 2 to the pasta from recipe 5, then add whipping cream, paprika, pepper, salt, and cheese powder and mix well.
Kai Yang Shrimp and Spinach Noodles
Ingredients:
A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onion, 1 teaspoon of minced garlic.
B. 50g shrimp, 3-4 leaves of spinach, 100g pasta, 1 cup water, 1/3 cup white wine, 3 tablespoons olive oil, 1 teaspoon garlic paste, 1 tablespoon bean paste, a pinch of cheese powder, a pinch of pepper and salt.
Methods:
1. Wash fresh tomatoes, boil them in hot water for a while, peel and chop them, then put them into a juicer and puree them.
2. Wash the onion, chop it, put it in a sauté pan with garlic, sauté it in olive oil until the onion is golden brown, then pour the tomato puree into it and cook it for 10 minutes to make the sauce.
3. Wash spinach and drain; wash shrimp, soak in cold water for 5 minutes until soft, then remove and drain, and then cook with water and white wine until shrimp turn completely white, then remove and drain.
4. Blanch the noodles in hot water, then drain.
5. In a skillet, sauté the olive oil, garlic, bean paste, and shrimp from recipe 3 over medium heat for about 1 minute until the shrimp are completely drained. Add the white wine, the sauce from recipe 2, the spinach from recipe 3, and the pasta from recipe 4, and sauté for 2 minutes.
Creamy Bacon Pasta
Ingredients:
A. 100-120g of pasta, 40g of bacon, 40g of mushrooms, 10g of onion, a pinch of green peas, a pinch of black pepper, 20g of cream, a pinch of salt, a pinch of chicken stock.
B. 30g of Parmesan cheese powder, 1 egg, 30g of whipping cream.
Methods:
1. Cut the bacon into small dices and sauté in a frying pan until browned; wash and slice the mushrooms; wash and chop the onion; wash the green peas and set aside.
2. Beat the eggs in Ingredient B, and mix with all ingredients in Ingredient B to blend well.
3. Boil the water in a deep pot, add a pinch of salt and the noodles, and cook until the noodles are soft and tender (about 6 to 7 minutes after boiling).
4. Start the pan, put the cream, onion, mushrooms, bacon and green beans in order, then put the noodles and chicken broth in order, and then add the soup.
Tomato pasta
Ingredients:
A. 700g fresh tomato, 1/2 onion, 3 tbsp olive oil, a little dried Oregon spice.
B. 100g of colored pasta, 60g of cauliflower, 20g of mushroom, 20g of mushroom, 20g of mushroom, 20g of fresh shiitake mushroom, 20g of string bean, 20g of bamboo shoot, 20g of onion, a little olive oil, a pinch of salt, a few mint leaves.
How to do it:
1. Wash the fresh tomatoes, boil them in hot water for a while, then peel them, remove the seeds and cut them into small pieces; wash the onions and chop them.
2. In a frying pan, sauté the onions in olive oil, add the tomato chunks and dry Oregon spices, and bring to a boil, then simmer for 1 hour until the sauce dries out and becomes a thick tomato sauce.
3. Wash all the vegetables in Ingredient B, cut the string beans into small pieces, chop the onion, and boil the rest of the slices.
4. Take a deep pot, bring the water to a boil, add the colored pasta and cook for 10-12 minutes.
5. In a frying pan, sauté the onions, add all the vegetables from recipe 3, pour in the tomato sauce from recipe 2 (as much as you like), then add the noodles from recipe 4, reduce the sauce over a slow fire, add a little salt to taste, and serve with mint leaves for garnish.
Milk pesto pasta
Ingredients:
1, 10g of pesto
2, one cup of milk
3, two tablespoons of salad oil
4, 250g of spaghetti, cooked and ready to use
5, two cloves of garlic chopped
6, a piece of wide-flavored sausage, boiled and then diced
7, shrimp
7, shrimp, and a little bit of garlic. >7, shrimp
8, scallions
Methods:
1, mix the pesto and milk thoroughly.
2, mince the garlic, oil on the pan, when hot, put 3/4 of the minced garlic and saute, the rest of the minced garlic for use.
3, add the diced sausage, stir fry a few times, stir fry the flavor.
4: Add the milk pesto mixture, bring to a boil and break the heat.
5: Pour over the spaghetti and stir to combine.
6, put a small amount of oil in the pan, add the shrimp, the rest of the minced garlic, and chili powder, salt to taste, stir fry and rise, put on a plate.
7, sprinkled with scallions, into the!