Potato in hot red sauce

Potato in hot red sauce

Ingredients:
Small new potato – 500 g
1 Chile paprika
1,5 teaspoons of caraway seeds
4 garlic gloves
4 tablespoons of sunflower/olive oil
Lime juice – 1 tablespoon
? glasses of water
2 tablespoons tomato paste
60 g of chopped basil
Salt to taste
1 teaspoon of sugar

Preparation:
Boil potatoes.
Rastolchite in mortar seeds of caraway seeds and garlic.
Heat oil in frying pan. Lay out caraway seeds with garlic, tomato paste, lime juice, salt, basil and sugar. Mix and hold so far oil will not separate.
Add waters, mix.
Lay out potatoes and mix so that it completely was in sauce. Reduce fire, close and extinguish about 5 minutes.
Give with fresh basil.

-

Paste a la putanesk

Paste a la putanesk

Ingredients:
Spaghetti or linguini – 500 g
Olive oil – ? glasses
6-8 fillets of anchovies, about 1 tablespoon (or use anchousovy paste)
Paprika flakes – ? teaspoons
4 garlic gloves to squeeze out h / z chesnokodavilka
The fresh basil or oregano which is small cut – 1 tablespoon
Tomatoes in own juice – 800 g
Capers – 2 tablespoons
Green olives – 1/3 glasses
Parsley
Grated parmesan

Preparation:
Boil paste in the added some salt al's the water tent.
In frying pan heat olive oil on average fire. Lay out anchovies and flakes of paprika and extinguish about 1-2 minutes. Squeeze out garlic and add oregano, tomatoes together with juice (mash tomatoes hands before spreading in frying pan). Add capers and olives. Bring sauce to the boil and extinguish 20-25 minutes. Sauce has to thicken. Try and if necessary add still salt and pepper.
Lay out paste in frying pan and mix with sauce.
Give with parsley and polished cheese.

-

The Italian pie from macaroni horns (rigatona)

The Italian pie from macaroni horns (rigatona)

Ingredients:
Elbow products – 450 g
Olive oil – 2 tablespoons
Ground beef – 150 g
Ground pork – 150 g
Veal forcemeat – 150 g
Salt and pepper – to taste
Tomatoes in own juice – 800 g
Dry red wine – 2 tablespoons
Worcester sauce – 1 tablespoon
Dry parsley – 1 teaspoon
Dry basil – ? teaspoons
Garlic powder – ?-1/2 teaspoon
Dry oregano – ? teaspoons
Paprika flakes – ? teaspoons
Grated mozzarella – 1 glass
Grated cheddar – 1 glass
Grated parmesan – 1 glass
Ricotta – 110 g

Boil and merge elbow products. Lay out them in bowl and sprinkle spoon of olive oil that paste did not stick together.
At this time heat frying pan on average fire.
Pour out the remained spoon of olive oil and lay out all forcemeat, salt and pepper. Stirring slowly, fry forcemeat to readiness (it has to change in color and not to be pink).
Add tomatoes, pour in red wine, Worcester sauce, lay out spices: parsley, basil, garlic powder, oregano and pepper flakes. Again salt and pepper.
Reduce fire, close cover and extinguish about 20 minutes.
Heat oven to 205 degrees.
Fill up elbow products with grated parmesan and mix that cheese was distributed.
Expose elbow products even layer vertically in form for roasting with rental regions (preliminary grease dish with desi). Lay out ricotta layer, and from above fill in meat sauce. Now very important moments: clean hands, to be exact fingers accurately push through forcemeat more deeply and thus fill each horn. Together with forcemeat also ricotta which will help not to dry up elbow products will ipolzovatsya (do not regret time for this procedure – about 8 minutes).

Put form with crude pie on lattice and send to the warmed oven for 15 minutes. Get pie from oven, evenly powder with grated mozzarella and cheddar and return to oven for 15 minutes.
Get pie from oven, let's stand 15 minutes, and then accurately walk knife on all diameter and remove edges.
Serve the cut fresh parsley pie.

-

Paste bolognese

Paste bolognese

Ingredients:

paste - 100 g
onion - 1 piece
celery of the stem - 1 piece
carrots - 1 piece
garlic - 1 clove
beef (forcemeat from it) - 200 g
tomato puree (not tomato paste!) - 150 g
cream of 35% - 1/4 glasses
mozzarella - 50 g
olive oil - 1 Art. of l
oregano, basil (dry) - according to 1 Art. of l
salt, pepper - to taste

Preparation:

To cut carrots, onion and celery small cubes.
To prepare garlic glove.
In pan to pour in olive oil and to fry in it the cut onions, carrots, the celery cleared and small cut garlic.
To fry to softness.
To prepare forcemeat from beef.
To add forcemeat to the vegetables fried to softness.
To add salt, pepper. All the time to stir slowly. To fry to readiness, but not to overroast at all.
To add tomato puree, oregano, basilicas. To extinguish 5 minutes, not to forget to stir slowly!
To add hot water and to leave to be extinguished 30 minutes on small spark.
To prepare paste. To cast away ready paste on sieve that excess water has flown down.
To add cream to ready sauce, it is desirable that cream was room temperature, as a last resort - it is obligatory to warm up them.
To lower macaroni in sauce and carefully to mix.
Now to shift macaroni with sauce in that dish in which they will be served. It is possible to do a la carte, and it is possible to use big dish.
To take cheese mozzarella and to rub on large grater.
Plentifully to strew macaroni with sauce with grated cheese. Not to feel sorry for cheese. To put on the pallet and to send paste bolognese to hot oven. Temperature of oven is about 200 degrees. Watch time - to full podrumyanivaniye, cheese has to be baked to beautiful rumyanost.
We get paste bolognese from oven.
Is paste bolognese it is necessary hot as soon as have taken out from oven, but also not to forget about care not to burn.
Bon appetit!

-

A la the Bolognese spaghetti

A la the Bolognese spaghetti

Ingredients:
spaghetti - ~ 200 g,
water,
salt
for the A la the Bolognese sauce
forcemeat (pork + beef) - ~ 400-600 g,
onion - 2 pieces,
garlic - 2 cloves,
tomatoes - 3-4 pieces,
greens of basil and parsley,
salt,
svezhemoloty pepper

Preparation:
To prepare the A la the Bolognese sauce:
Tomatoes to wash up, make crosswise cuts, to lower for 1 minute in the boiling water, then to take out and husk.
Tomatoes to grate or crush by means of the blender in mashed potatoes.
To peel onions and small to cut.
To peel garlic and small to chop.
Greens to wash up, dry and chop.
In the frying pan warmed with olive or vegetable oil to fry onions and half of garlic ~ 2-3 minutes.
To add forcemeat and to fry, periodically stirring slowly, ~ 5 minutes. To add the crushed tomatoes, salt and pepper to forcemeat, to mix, cover and prepare at weak boiling ~ 7-10 minutes. To switch off to add greens of basil and parsley, the remained garlic, to mix and cover.
With the boiling added some salt water (waters has to be much) to put spaghetti in pan, to bring to the boil and to cook ~ 8-10 minutes. To cast away ready spaghettis on colander.
In frying pan lay out paste and carefully mix everything with sauce. Give with large number of grated cheese and fresh pertushki / basilica.

-

Paste with cheese

Paste with cheese

Ingredients:
Onion of 0,5 pieces.
Garlic 2 tooth.
Pumpkin of muscat 300 g
Purified sunflower oil of 30 tablespoons.
Chicken broth of 1,5 St.
Paste of 300 g
Cheese of firm 200 g
Milk of 1 St.
Nutmeg of grated 2 spills.
Salt to taste
The black pepper ground to taste

Roast small cut onions, garlic and pumpkin in oil on average fire.
Extinguish till gentle and slightly brown color, stirring slowly, about 6 minutes. Add broth or water and continue to extinguish. Make pumpkin and onions puree, it is possible to use for this purpose potatoes crusher.
Add the prepared paste and grated cheese to mashed potatoes.
Add a little milk that cheese would melt better. Stirring slowly protushit everything in frying pan a little.
Add melenny nutmeg, salt and pepper to taste and give hot.
Bon appetit!

-

Noodles of linguini with mushrooms, cherry tomatoes, lemon and arugula

Noodles of linguini with mushrooms, cherry tomatoes, lemon and arugula

Ingredients:
Cherry tomatoes – 500 g
Olive oil – 50 ml
Garlic – 3 cloves
Lemon dried peel – 2 teaspoons
Champignons – 300 g
Noodles of linguini – 210 g
Are fresh the squeezed-out lemon juice – 50 ml
Sea salt and sprinkling pepper – to taste
Arugula – 150 g
Hard grated cheese (Parmesan, for example)

Heat oven to 150C. Wash up and cut in half tomatoes, properly salt about serdchevina, lay out them on the baking tray laid by paper for pastries. Bake in oven about an hour so far tomatoes slightly will not dry and not to decrease twice in the amount of.

In frying pan heat olive oil on small or average fire, there lay out 1 teaspoon of dried peel and black sprinkling pepper, squeeze out garlic. Fry the cut mushrooms, periodically stirring slowly, to readiness (about 4 minutes).
At this time boil al-dente noodles in the added some salt water (11-12 minutes or according to the instruction).
Wash up and dry up arugula by means of paper towels. Lay out it in big heat-resistant dish.
Merge paste, having left ? glasses of water in which it cooked.
Return back to pan (put on small fire) paste, the prepared tomatoes and mushrooms, will squeeze out lemon juice, add in addition 1 teaspoon of dried peel. Salt and pepper to taste. Mix carefully so far all ingredients have got warm. Pour in a little liquid, the remained ambassador of cooking of paste.
Lay out the prepared paste with all ingredients on pillow from arugula. In couple of minutes mix everything together – paste and arugula.
Give a la carte with large number of grated cheese. In addition salt.

-

Fried salmon in wine sauce

Fried salmon in wine sauce

Ingredients:

Salmon / losos-1 kg;
Desi - 1 tablespoon;
Wheat flour - 2 ch.l;
White wine - 250 ml;
Green onions of-1 tablespoon;
Salt-1 ch.l;
Ground black pepper-0.5 ch.l;

Way of Preparation:

(Without skin) to put fillet of salmon on the baking tray oiled. To salt and bake in hot oven to readiness of 15-20 minutes.
In small pan on average fire to kindle desi. To add flour, to mix, in 1 minute to add wine and to bring to the boil. Then to reduce fire to prepare until contents of pan decrease twice, about 10 minutes.
To add green onions to sauce, to season with salt and pepper.
Fried salmon to shift to dish, to cut on portion slices, to give with wine sauce.

-

Creamy Penne with Garlic

Creamy Penne with Garlic

penne for two
handful of chishchenny fried pumpkin sunflower seeds
1 yolk
2 zubk of garlic
olive oil
dry or fresh basil
parmesan or strong sheep cheese

To boil paste to condition of al tent. Meanwhile on frying pan to heat olive oil, to throw the cut garlic, to warm up about 1 minute. Paste to merge and add to frying pan together with yolk, it is good to mix. Into the account of crude yolk you should not worry, I think since it gets warm practically to readiness. To shift to plates, to strew with basil, sunflower seeds and cheese, at will.

-

Noodles of linguini with mushrooms, cherry tomatoes, lemon and arugula

Noodles of linguini with mushrooms, cherry tomatoes, lemon and arugula

Ingredients:
Cherry tomatoes – 500 g
Olive oil – 50 ml
Garlic – 3 cloves
Lemon dried peel – 2 teaspoons
Champignons – 300 g
Noodles of linguini – 210 g
Are fresh the squeezed-out lemon juice – 50 ml
Sea salt and sprinkling pepper – to taste
Arugula – 150 g
Hard grated cheese (Parmesan, for example)

Heat oven to 150C. Wash up and cut in half tomatoes, properly salt about serdchevina, lay out them on the baking tray laid by paper for pastries. Bake in oven about an hour so far tomatoes slightly will not dry and not to decrease twice in the amount of.

In frying pan heat olive oil on small or average fire, there lay out 1 teaspoon of dried peel and black sprinkling pepper, squeeze out garlic. Fry the cut mushrooms, periodically stirring slowly, to readiness (about 4 minutes).
At this time boil al-dente noodles in the added some salt water (11-12 minutes or according to the instruction).
Wash up and dry up arugula by means of paper towels. Lay out it in big heat-resistant dish.
Merge paste, having left ? glasses of water in which it cooked.
Return back to pan (put on small fire) paste, the prepared tomatoes and mushrooms, will squeeze out lemon juice, add in addition 1 teaspoon of dried peel. Salt and pepper to taste. Mix carefully so far all ingredients have got warm. Pour in a little liquid, the remained ambassador of cooking of paste.
Lay out the prepared paste with all ingredients on pillow from arugula. In couple of minutes mix everything together – paste and arugula.
Give a la carte with large number of grated cheese. In addition salt.

-

Potato in hot red sauce

Potato in hot red sauce

Ingredients:
Small new potato – 500 g
1 Chile paprika
1,5 teaspoons of caraway seeds
4 garlic gloves
4 tablespoons of sunflower/olive oil
Lime juice – 1 tablespoon
? glasses of water
2 tablespoons tomato paste
60 g of chopped basil
Salt to taste
1 teaspoon of sugar

Preparation:
Boil potatoes.
Rastolchite in mortar seeds of caraway seeds and garlic.
Heat oil in frying pan. Lay out caraway seeds with garlic, tomato paste, lime juice, salt, basil and sugar. Mix and hold so far oil will not separate.
Add waters, mix.
Lay out potatoes and mix so that it completely was in sauce. Reduce fire, close and extinguish about 5 minutes.
Give with fresh basil.

-

Paste with mascarpone

Paste with mascarpone

Ingredients:
Olive oil – 2-3 tablespoons
Paste – 210 g
Mascarpone – 110 g
Champignons to cut – 220 g
Spinach – 120 g
Garlic to squeeze out – 3-4 cloves
Half of nutmeg
Grated parmesan – ? glasses
Salt and pepper

Preparation:
Boil al's paste tent according to the instruction on packaging. Keep about ? glasses of water in which it cooked, for sauce.
Heat frying pan on olive oil. Fry garlic about 30 seconds. Lay out the cut mushrooms and rub nutmeg, mix (5-7 minutes). If mushrooms too dry, add a little olive oil. Lay out spinach and extinguish 3-4 more minutes.
Add mascarpone, half-glass of water and grated parmesan. Salt and pepper.
Lay out paste in frying pan and mix everything carefully. Give with fresh sprinkling pepper and additional portion of parmesan.

-

A la the Bolognese spaghetti

A la the Bolognese spaghetti

Ingredients:
spaghetti - ~ 200 g,
water,
salt
for the A la the Bolognese sauce
forcemeat (pork + beef) - ~ 400-600 g,
onion - 2 pieces,
garlic - 2 cloves,
tomatoes - 3-4 pieces,
greens of basil and parsley,
salt,
svezhemoloty pepper

Preparation:
To prepare the A la the Bolognese sauce:
Tomatoes to wash up, make crosswise cuts, to lower for 1 minute in the boiling water, then to take out and husk.
Tomatoes to grate or crush by means of the blender in mashed potatoes.
To peel onions and small to cut.
To peel garlic and small to chop.
Greens to wash up, dry and chop.
In the frying pan warmed with olive or vegetable oil to fry onions and half of garlic ~ 2-3 minutes.
To add forcemeat and to fry, periodically stirring slowly, ~ 5 minutes. To add the crushed tomatoes, salt and pepper to forcemeat, to mix, cover and prepare at weak boiling ~ 7-10 minutes. To switch off to add greens of basil and parsley, the remained garlic, to mix and cover.
With the boiling added some salt water (waters has to be much) to put spaghetti in pan, to bring to the boil and to cook ~ 8-10 minutes. To cast away ready spaghettis on colander.
In frying pan lay out paste and carefully mix everything with sauce. Give with large number of grated cheese and fresh pertushki / basilica.

-

Noodles of linguini with mushrooms, cherry tomatoes, lemon and arugula

Noodles of linguini with mushrooms, cherry tomatoes, lemon and arugula

Ingredients:
Cherry tomatoes – 500 g
Olive oil – 50 ml
Garlic – 3 cloves
Lemon dried peel – 2 teaspoons
Champignons – 300 g
Noodles of linguini – 210 g
Are fresh the squeezed-out lemon juice – 50 ml
Sea salt and sprinkling pepper – to taste
Arugula – 150 g
Hard grated cheese (Parmesan, for example)

Heat oven to 150C. Wash up and cut in half tomatoes, properly salt about serdchevina, lay out them on the baking tray laid by paper for pastries. Bake in oven about an hour so far tomatoes slightly will not dry and not to decrease twice in the amount of.

In frying pan heat olive oil on small or average fire, there lay out 1 teaspoon of dried peel and black sprinkling pepper, squeeze out garlic. Fry the cut mushrooms, periodically stirring slowly, to readiness (about 4 minutes).
At this time boil al-dente noodles in the added some salt water (11-12 minutes or according to the instruction).
Wash up and dry up arugula by means of paper towels. Lay out it in big heat-resistant dish.
Merge paste, having left ? glasses of water in which it cooked.
Return back to pan (put on small fire) paste, the prepared tomatoes and mushrooms, will squeeze out lemon juice, add in addition 1 teaspoon of dried peel. Salt and pepper to taste. Mix carefully so far all ingredients have got warm. Pour in a little liquid, the remained ambassador of cooking of paste.
Lay out the prepared paste with all ingredients on pillow from arugula. In couple of minutes mix everything together – paste and arugula.
Give a la carte with large number of grated cheese. In addition salt.

-

Potato in hot red sauce

Potato in hot red sauce

Ingredients:
Small new potato – 500 g
1 Chile paprika
1,5 teaspoons of caraway seeds
4 garlic gloves
4 tablespoons of sunflower/olive oil
Lime juice – 1 tablespoon
? glasses of water
2 tablespoons tomato paste
60 g of chopped basil
Salt to taste
1 teaspoon of sugar

Preparation:
Boil potatoes.
Rastolchite in mortar seeds of caraway seeds and garlic.
Heat oil in frying pan. Lay out caraway seeds with garlic, tomato paste, lime juice, salt, basil and sugar. Mix and hold so far oil will not separate.
Add waters, mix.
Lay out potatoes and mix so that it completely was in sauce. Reduce fire, close and extinguish about 5 minutes.
Give with fresh basil.

-

Paste with hot sausages

Paste with hot sausages

The nation which eats macaroni with bread – is invincible! And how about appetizing penne with fragrant sausages and the bubbling cheese crust?

Preparation time: 35 minutes

Ingredients:

1 tbsps of olive oil
400 g of hot smoked sausages
1,5 cups of the onions cut in cubes
2 garlic gloves,
2 cups of chicken broth
1 (280 g) tinned tomatoes in own juice, with addition of Chile
1/2 cups of fat cream
230 g of macaroni of penne
on 1/2 teaspoons of salt and pepper
1 cup of grated cheese
1/3 cups of small cut green onions

Preparation:

1. Warm olive oil on frying pan on average strong fire, there will be no smoke yet. Add the cut sausages and onions and prepare, it will not be reddened yet, about 4 minutes. Add garlic and fry about 30 more seconds.

2. Add broth, tomatoes, cream, macaroni, salt and pepper and mix. Bring to the boil, cover frying pan and reduce fire to below average. Extinguish until macaroni becomes soft, about 15 minutes.

3. Remove frying pan from fire and mix about 1/2 glasses of cheese. From above strew with the remained cheese and onions. Fry until cheese melts to bubbles and brownish color.

Bon appetit!

-

Pass the Lasagna

Pass the Lasagna

Ingredients:

- Lean ground beef - 0.5 kg
- Sausage-0.5кг
- Spaghetti sauce - 1 glass
- Fat-free cheese Ricotta - 1/2 cups
- Salt – 1, 4 h. l.
- Pepper – 1, 4 tsps.
- Grated cheese – 1, 2 glasses
- Plates for lasagna – 1 packaging

Preparation:

To warm oven to 190 degrees. To fry ground beef and the Italian sausage in big frying pan on average fire. To divide meat weight into 4 equal parts. Use one part right now. And freeze three others for the subsequent use. When forcemeat with sausage well are roasted pour in sauce and mix. Mix one and a half glasses of cheese Ricotta with pinch of salt and pepper. Lay out dough for lasagna in formochka and spread out cottage cheese with spices. From above forcemeat with sauce. Strew with grated cheese. Cover with dough slices for lasagna and then repeat again layers: cheese, forcemeat, grated cheese. To bake at temperature of 200 degrees during of 10-15 minutes.

-