Cuisine: Italian Breads and Desserts
Ingredients:
3 tomatoes, half an onion, 10 grams of butter, basil (can be left out), black pepper, salt, sugar, chicken broth, spaghetti, mushrooms, ham, green peppers
Directions:
1 melt the butter in a saucepan over moderate heat, then turn on the heat. High heat, add chopped onion, sauté the flavor, then pour in the diced tomatoes and stir-fry.
2 Add basil, black pepper, salt, a little sugar and chicken essence, stirring constantly, and reduce the soup to a sauce over high heat.
3 Pour water into the pot and heat, add a little salt when the water boils, then cook according to the instructions on the pasta bag, pass through cold water, control the water, pour a little cooking oil into the pasta and stir to avoid sticking.
4 pan, pour a little oil, when the oil is seven minutes hot, add mushrooms, ham and green pepper stir fry flavor, pour in the fried tomato sauce and pasta, stirring in the pan stirring evenly, the pasta is ready.
Penne:
Ingredients: Penne 100g, 3 penne, green beans, tomatoes, onion, garlic, white wine, salt and pepper.
Method:
1. Bring a deep pot of water to a rolling 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 bit of olive oil.
2. Saute onion and garlic in a hot pan, add mussels, white wine and green beans, then add the pasta from recipe 1, season with salt and pepper and serve.
3. Sprinkle the tomatoes on top of the pasta.
Tips: add a little white wine when stir-frying mussels will be less fishy; the difference between mussels and abalone is that mussels have two shells, while the latter has only one shell.
Tomato cheese pasta
Ingredients: 80g of pasta, 7-8 small tomatoes, 50g of mozzarella cheese, a little crushed garlic, a little onion, olive oil, a little oregano, a pinch of salt, a little pepper.
Method:
1. Cut the mozzarella cheese into small cubes.
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 tomatoes and simmer for 4 to 5 minutes.
4. Add the pasta from recipe 2 and sauté. When the pasta has dried up, season with salt and pepper, then add the diced cheese from recipe 1 and serve on a plate, sprinkled with Oregano spices.
Tip: When boiling tomatoes in practice 3, tomatoes do not need to be peeled first, and should be boiled until the tomatoes are in a paste open state, the sweetness will come out, and if it is too dry during the boiling process, pour in a little water as appropriate.
Risotto with wild mushrooms
Ingredients: 100g of pasta, 3 Italian wild mushrooms (morel), 1 handful of Hongxi mushrooms, half a tomato, a little crushed onion, a little crushed garlic, a moderate amount of olive oil, a little salt, a little pepper.
Method:
1. Bring a deep pot of water to a boil, add 1 tsp salt, add the pasta and cook until it's cooked through, then remove it from the pot and mix with some olive oil.
2. Blanch the tomatoes in hot water, peel and dice.
3. Take a pan, add some olive oil and sauté the chopped onion and garlic, add the Italian wild mushrooms, Hongxi mushrooms and sauté for about 3 minutes, then add the diced tomatoes and white wine and sauté for a while.
4. Add the pasta from recipe 1 and sauté for about 3 minutes, then add salt and pepper to taste.
Tip: Morel mushrooms are very expensive and can only be purchased from an importer, so you can substitute your favorite mushrooms with a few more.
Rustic lasagna
Ingredients A: 5 sheets of lasagna, 1 kilogram of fresh tomatoes, 30 grams of chopped onion, 30 grams of chopped garlic, 30 grams of chopped minced pita, shredded mozzarella cheese, shredded parmesan cheese.
Ingredient B: half a kilogram of ground beef, half a carrot, half an onion, 1 sprig 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 little crushed Basil spice, olive oil, water.
Method:
1. tomatoes blanch in hot water, peeled, cut into small pieces; start a frying pan sautéed crushed onion, crushed garlic, nine layers of minced towers, and then add the tomato dices, simmer for 30 minutes to make a tomato sauce for spare.
2. Peel and chop the carrots, shred the onion, and chop the parsley; sauté the first three vegetables in a frying pan and set aside.
3. Pour olive oil into a medium-sized pot and sauté the minced beef for about 3 minutes, then stir-fry the vegetables from Method 2, add 3 tablespoons of tomato sauce from Method 1, 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 sauté 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) and set aside.
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 method***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 will be golden brown. The top is golden brown.
Tips: When making the meat sauce, pour in the right amount of water to replace the stock, and the amount of water used depends on the actual heat to increase or decrease.
To determine whether the lasagna is cooked, insert a bamboo skewer into the lasagna for 5 seconds and pull it out, then place the skewer on your wrist and if it feels hot, it's cooked.
Tomato Bolognese Pasta
Ingredients:
A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onion, 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 paste, a little bit of olive oil.
Method:
1. Fresh tomatoes washed, blanch a little with hot water, peeled and chopped, and then put into the juicer into the puree.
2. Onion washed, chopped, and garlic together in a sauté pan, sautéed in olive oil until the onion is golden brown, the method 1 of the tomato puree poured into the sauce, cook for about 10 minutes that is.
3. Wash the chicken breasts, marinate them with pepper, salt and rosemary, fry them in a frying pan until they are golden brown, then take them out, 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 take them out and set aside.
4. Put all ingredients of Ingredient C into a juicer to make a green sauce.
5. Take a deep pot, boil the water first, put the macaroni to cook until seven minutes to remove, add a little olive oil every 2 to 5 minutes to mix the way to mix until the noodles are cool, and then blanch a little with hot water.
6. Add the sauce of method 2 to the noodles of method 5, and then add whipping cream, paprika, pepper, salt, cheese powder and mix well to plate, put the chicken breast of method 3, and finally drizzle a little of the green sauce of method 4 and a few pine nuts.
Kaiyang 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. Shrimp 50g, spinach 3-4 leaves, pasta 100g, 1 cup of water, 1/3 cup of white wine, 3 tablespoons of olive oil, 1 teaspoon of garlic paste, 1 tablespoon of bean paste, a little cheese powder, a little pepper and salt.
Method:
1. Fresh tomatoes washed, blanched in hot water a little peeled and chopped, and then into the juicer until pureed.
2. Onion washed, chopped, and garlic together in a sauté pan, sautéed in olive oil until the onion is golden brown, the method 1 of the tomato puree poured into the sauce and cook for 10 minutes that is to become a spare.
3. Wash spinach, 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 little green peas, a little black pepper, 20g of cream, a pinch of salt, a little chicken stock.
B. Parmesan cheese powder 30 grams, 1 egg, 30 grams of whipping cream.
Method:
1. Cut bacon into small dices and sauté in a frying pan until browned; wash and slice mushrooms; wash and chop onions; wash green beans 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, onions, mushrooms, bacon and green beans in order, then put the noodles and chicken broth in order, and then add the soup in order.
Tomato pasta
Ingredients:
A. 700g of fresh tomatoes, 1/2 onion, 3 tbsp of olive oil, a pinch of dried Oregon spices.
B. 100g colored pasta, 60g cauliflower, 20g mushrooms, 20g mushrooms, 20g fresh shiitake mushrooms, 20g string beans, 20g bamboo shoots, 20g onion, a little olive oil, a pinch of salt, a few mint leaves.
Method:
1. Fresh tomatoes washed, blanch slightly in hot water, peeled, seeded and cut into small pieces; onions washed, chopped and spare.
2. Start a frying pan, sauté the onions in olive oil, add the tomato pieces and dry Oregon spices of method 1 and boil, and then simmer for 1 hour until the soup dries up to a thick tomato sauce and spare.
3. Material B of all the vegetables washed, string beans cut into small pieces, chopped onions, the rest are sliced and blanch and set aside.
4. Take a deep pot, bring the water to a boil, put the colored noodles in the tube, cook for 10 to 12 minutes to remove and set aside.
5. Start a frying pan, first onion popping aroma, then add all the vegetables of method 3, pour the tomato sauce of method 2 (moderate), and then add the noodles of method 4, slow fire sauce, and finally add a little salt to taste can be served with a mint leaf decoration.
Creamy pesto pasta
Ingredients:
1, 10g of pesto
2, a cup of milk
3, two tablespoons of salad oil
4, 250g of spaghetti, boiled and ready to use
5, two cloves of garlic chopped
6, a section of sausage, boiled and then diced
7, shrimp
8, a small piece of shrimp
9, a small amount of garlic, a small amount of garlic and a small amount of sausage. > 7, shrimp
8, scallions
Directions:
1, mix the pesto and milk thoroughly.
2, garlic cut into minced, the pan on the oil, when hot, put 3/4 of the minced garlic sautéed, the rest of the minced garlic to be used.
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 well.
6, put a small amount of oil in the pan, add shrimp, the rest of the minced garlic and chili powder, salt to taste, sautéed, and then rise, put into the dish.
7, sprinkle with scallions, done!
Spaghetti with Italian red sauce
Ingredients: 150G of spaghetti, a large tomato, a small onion, five cloves of garlic
Directions:
1, chop the onion and garlic, tomatoes into a puree;
2, burn the oil, put the minced garlic, popping aroma;
3, put the minced onion, sautéed until the minced onion from a light purple to white;
3, put the minced onion, stir-fried until the minced onion from the light purple to white;
4, put the minced onion, stir-fried until the minced onion from the light purple to white. white;
4, and then into the tomato puree, stir fry for a few moments;
5, turn off the heat, cover the pot, cook for about 40 minutes, the red sauce is made;
6, boiling water under the spaghetti, cook for fifteen minutes, i.e., cook until the pasta is soft, there is no hard point in the middle, pick up and put on a plate, poured with red sauce.