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Italian pasta: The best pasta creations

Italian pasta: The best pasta creations

Culinary epitome of Italy could well become a paste. The diversity of its varieties could not be better reflects the riot of colors and temperament of this cheerful, eternally sunny country. We offer to get acquainted with the most popular recipes of Italian pasta.

Eternal love of the classics

The first thing that draws the imagination at the mention of the paste - it is spaghetti, thin long pasta. Italians are capable of performing miracles are creating dozens of different variations. The secret of magical transformations is in sauces, perfectly selected for each recipe. Perhaps the most popular to this day remain the spaghetti carbonara, invented by skillful chefs in the region of Lazio.

First you need to boil in salted water spaghetti (300) to the classic state of al dente, when they are not cooked and slightly springy on the teeth. Meanwhile, fry bacon (100) in olive oil, and mix the raw yolks (4 pcs.) With cream (100 ml) and salt, beat whisk and cover with grated parmesan (50). Lightly brown the garlic and add ready-made spaghetti. After removing the frying pan from the fire, pour the egg sauce into it and mix thoroughly to make the eggs curdle. In the finale, add fried bacon and condiments. Before serving, sprinkle the dish with parmesan and fresh parsley.

Meat sketch in tomato colors

Another famous variation of spaghetti appeared thanks to the meat sauce of the Bolognese. Originally, Bologna's cooks, who created an exquisite sauce, added it exclusively to lasagna or talliata (flat long pasta). However, after the Second World War, the recipe fell over the ocean, and American cooks decided to combine the Bolognese with the usual spaghetti. In this form, the world also loved the Italian dish. The classic sauce recipe assumes the presence of beef, bacon pancetta, tomato paste, meat broth, onions, carrots, celery and red wine. However, some derogations are allowed.

For cooking spaghetti bolognese need to fry the ground beef (100 g), add the onion and garlic and sustain it in the fire a couple of minutes. Next alternately introduce crushed tomatoes (3 pcs.), Tomato paste (2 hours. L.), A pinch of oregano and basil, a little sugar and red wine. We bring the sauce to a boil and simmer, covered 20-30 minutes until thick. At this time cook the spaghetti until al dente (300 g), spread on a plate and pour bolognese sauce, before serving sprinkle with grated parmesan.

Hearty Oil Painting

Fettuccine, or wide-pasta ribbons in different countries is prepared with ham and mushrooms, chicken, cheese, vegetables, salmon, shrimp. However, the Italians prefer Fettuccine al Burro (or alfredo). The authorship of this dish is credited with the owner of an Italian restaurant Alfredo di Lelio, who invented it for his pregnant wife. Gentle and at the same time rich and creamy sauce really is successfully combined with thick hearty fettuccine.

First you need to boil the pasta (300 g), as expected, to the state of al dente. And while the pasta boil in a saucepan, we are preparing alfredo sauce. Fry in a deep frying pan with olive oil, garlic and put 50 of butter. When it is completely melted, add 300 ml heavy cream and spices to taste. Then add the grated parmesan, the 80, stirring constantly until a thick sauce. Immerse it in hot fettuccine and stir again. In this form, the paste can be supplied to the table paste, garnished with sprigs of fresh herbs.

Burning breath of passion

Another universal favorite pasta - penne, pasta in the form of short-grooved tubes feathers with slanting cuts on the edges. The popularity it has earned for good taste and ability to harmoniously combine with a variety of sauces and ingredients. If in our latitudes such pasta, not batting an eye, pour ketchup, Italians make a choice in favor of a more savory additions. One of the most revered recipes - arabyata penne with garlic and pungent peperchino.

Traditionally, starting with the preparation of roasted garlic in olive oil, not forgetting to add the dried red pepper. When the garlic will get an even golden color, put in a pan chopped canned tomatoes in juice (400) and then give the mixture some time. Boiled to the state of al dente penne (300 g) combine with spicy tomato sauce and stir. Before serving, sprinkle the pasta with chopped parsley or basil.

Six layers of pleasure

Pasta is more than just pasta. The best confirmation of this is lasagna, a special type of pasta that has the appearance of thin large plates. They make the dish of the same name, resembling a meat casserole, traditionally from six layers. For the filling you need to fry ground beef (500 g) with onions and garlic, add mushrooms (150 g) and a quarter cup of tomato paste. Then tomatoes (400 g) and some red wine go to the pan. Stew the filling until the wine has evaporated by half, after which we add parsley, salt and spices.

In the meantime, let's do the bechamel sauce, which is always added to the lasagna. Melt on a pan 2 Art. l butter, mix with 2 Art. l flour, and after a couple of minutes, remove from the heat and pour in the 2 glass of milk. Mix everything, return the sauce to the fire and bring to a boil. As soon as it thickens, add 125 g. Shredded riccotta cheese, salt and pepper. 

Now lay the first sheet of lasagne in a baking dish in size, and the top - of the toppings. Pour it béchamel sauce and sprinkle with Parmesan cheese. Just laid the other layers, the number can be selected at your discretion. Finish the song sheet of lasagne, pour it with a mixture of eggs and milk, sprinkle with Parmesan cheese. Baked lasagna half an hour at a temperature of 180 degree, after which she had to give a little brew.

Pasta is an exquisite dish, the preparation of which requires delicacy, attention and good mood. The reward for your efforts will be an excellent lunch for your whole family.   

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