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Milanese spaghetti

Milanese spaghetti


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Pressed ham is cut into cubes.

Clean, wash in two or three waters and slice the mushrooms, then fry in oil over low heat. When the water left by the mushrooms has decreased, add the pressed ham and harden it a little, with the mushrooms.

Meanwhile, boil the spaghetti in a large pot of water, add salt. When cooked, the spaghetti is strained, rinsed and drained to be further prepared.

Tomatoes are washed, cleaned of skins and seeds, then cut into small pieces.

The garlic is cleaned, crushed and fried in oil, over low heat, in a larger saucepan where the spaghetti itself will be prepared. When the garlic has softened, add the chopped tomatoes and cook over low heat. Season with salt, pepper, sugar and basil, then add 1 tablespoon of flour floured with a little water.

Add to this sauce the boiled and drained spaghetti, as well as the mushrooms hardened with pressed ham. Add 1 tablespoon of thin tomato paste with 2 glasses of water, mix everything and grate on top of the cheese, then put the pan in the hot oven for 8-10 minutes.

After this time, remove the pan from the oven and serve the spaghetti immediately, warm. If you haven't grated the cheese before putting the pan in the oven, you can do it when you put the spaghetti on the plate.


Milanese baked penne & # 8211 video recipe

Baked Milanese penne. Today I propose one of the most popular Italian recipes loved by all members of my family. Milanese pasta is a hearty and filling meal perfect for lunch or dinner that is prepared quite quickly. I use penne in this recipe, but you can use any kind of pasta. I invite you to try this Milanese pasta recipe in the oven! If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Baked Milanese penne ingredients:

  • 300 g penne
  • 250 g tomatoes in broth
  • 250 raw-smoked bacon
  • 250 g fresh mozzarella
  • 250 g mushrooms
  • 1 onion
  • 4 garlic cloves
  • 3 teaspoons olive oil.
  • oregano
  • basil
  • salt
  • pepper.

Preparing Milanese penne in the oven-video recipe:

Boil the pasta according to the instructions on the package. While we wait for the pasta to boil, we take care of the rest of the ingredients. Cut the mushrooms, onion, garlic into cubes and chop the basil (if you don't have fresh basil, you can put dried basil).

Put 3 teaspoons of olive oil in a large pan, let it heat up, add the bacon and let it fry for 2 minutes. Add the onion and let it harden for 3 minutes together with the bacon. Then add the mushrooms, salt, pepper, oregano, garlic and simmer for about 5 minutes. Put the tomatoes in the broth, let the basil simmer until the sauce drops (5-10 minutes).

Put the pasta over the sauce and mix. We put half of the mozzarella on the grater, or we break it and put a little over the pasta, we keep the rest for the end.

Put the pasta in a pan, finally add mozzarella, fresh basil and put them in the preheated oven at 200 degrees for about 15 minutes.

ComplexityPreparation timeNr. servings
low40 minutes2 servings

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Milanese spaghetti

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Spaghetti milaneze + bonus piccata!

Drago mi je da se diskusija oko bolognesea nakon mog blog rasplamsala, ne toliko oko sastojaka koliko oko duljine kuhanja - u receptu koji sam dao, kuhanje traje toliko dugo da bi jedan dobar maratonac uspio otrčati čak dva maratona. Ali eto, tako je to s talijanskim umacima s rajčicom. ide se na maksimalnu redukciju tekućine kako bi se osjetio predivan okus rajčice.

Svi smo kokodakali sa svojim prijedlozima, kritika i analyzama, no upravo zato i postoje blogovi i kolumne.

For the first time, there are a number of special ingredients that can be served as a side dish - Spaghetti milanese. Kako je recept za umak dosta jednostavan, proširio sam ga na tradicionalno talijansko jelo koje se zove Piccata milanese. Dva u jedan, kao ono - platiš 1, dobiješ 2!

Rajčica je osnova umaka talijanske kuhinje. Da bi se dobila qualitative base, potrebno je višesatno kuhanje. Tu nema diskusije! Ma koliko god neki mislili drugačije, okus je neusporediv. Svaki put kad netko kaže da je skuhao pravu talijansku “salsu de pomodoro” za sat vremena ili manje, jedan Talijan padne s Vespe! In the case of the Spaghetti milanese recipe, if you want to cook it for 30-40 minutes, you can reduce the potion. By name:

Umak od rajčice:

  • 750 g of raisins and preserves
  • 250 g cherry raisins
  • glavica luka
  • žlica maslaca
  • 0.5 dcl maslinova ulja
  • sol, papar
  • grančica ružmarina + timijana + bosiljka
  • češanj češnjaka

1. Cherry rajčice narežite na četvrtine i pomiješajte s narezanim bosiljkom.
2. In order to preserve the food in the common food (provided that it does not contain the same ingredients, it is necessary to use a recipe), and the sauce is soaked and soaked.
3. Nasjeckajte luk, ili još bolje, NARIBAJTE GA! (Priznajte, ovo još niste čuli)
4. Nasjeckajte češnjak, (ne gnječiti ga u onim “stiskavcima”). Prije sjeckanja odstranite onaj mali zeleni dio iz češnjaka!
5. U posudu stavite ulje i maslac, naribani luk i malo kasnije češnjak. Posolite and popaprite. Pripazite da češnjak ne posmeđi, jer će inače svojom gorčinom upropastiti cijeli ugođaj.
6. Stavite rajčicu iz konzerve zajedno s umakom i dodajte grančicu timijana i ružmarina te ostavite da lagano pirja oko pola sata uz povremeno miješanje.
7. Izvadite timijan i ružmarin i kušajte. Ukoliko vam se čini da je kiselkasto, dodajte žlicu šećera.
8. Podijelite umak na dva dijela

Stockfood

Sljubljivanje umaka i špageta:

1. Skuhajte špagete, nadam se da ste zapamtili kako, procijedite ih, ali sačuvajte malo vode u kojoj su se kuhali
2. Ubacite ŠPAGETE U UMAK, A NE OBRNUTO, poklopite i protresite rajnglu 3. Stavite cherry rajčice s bosiljkom u špagete i lagano promiješajte. Možete opet protresti

Za piccatu su vam potrebni mali teleći tanko rezani odresci. Te piccate su zapravo bile osnova za bečki odrezak, a Austrijanci su recept modification. Umjesto parmezana stavili su krušne mrvice i, hopa - eto bečkog odreska!

  • Mali, tanki teleći odresci
  • Sol, papar
  • Ulje, maslac
  • Parmesan
  • Brašno

Press bites:

1. Lagano istucite teleće odreske preko folije, popaprite i posolite. Oprezno sa solju, jer u igru ​​dolazi parmezan koji je također slan!
2. Pobrašnite odreske, odstranite višak brašna
3. Izmiješajte jaja i vrlo sitno nariban parmezan, kako biste dobili smjesu po konzistenciji vrlo gustog gustog tijesta za palačinke.
4. Uvaljajte odreske u jaja i parmezan i ispecite u tavi na kombinaciji ulja i maslaca. Na tanjur stavite odrezak, špagete s rajčicom i cherry rajčicom, a dodatno ukrasite s ostatkom umaka od rajčica.

I za kraj, još jedan mali trik koji obavezno trebate primjeniti. Kako za ovo jelo, tako i za ostala jela od tjestenine: Pri sljubljivanju umaka i tek kuhanih špageta, dodajte i malo vode u kojoj su se špageti kuhali. Škrob koji je ostao u vodi dovodi do neraskidive veze špageta i umaka. Nakon toga dodajte još i žlicu maslaca i par kapi maslinovog ulja, promiješajte i vašoj sreći neće biti kraja.


Milanese spaghetti

The key to success in preparing Italian pasta is their "al dente" cooking. Thus, they are boiled in a large pot, with a lot of salted water and a little olive oil, to help them not to stick. Per 100 g of pasta put about 1 liter of water. Pasta is added when the water has boiled

Allow the pasta to boil without a lid, stirring occasionally so as not to stick

"Al dente" means that the pasta has boiled enough to remain a little hard, in general it is left a little less than the indications on the package

Pour the cooked pasta into a strainer, drain, if we put them in the oven we rinse them with cold water, if we do not mix them with a little olive oil

Meanwhile, the ham is cut into thin slices, the mushrooms are cut into strips, the cheese is grated

Saute the ham and mushrooms in butter or margarine, then add the tomato sauce

Over the spaghetti add the mushroom and ham sauce, hot, mixing the components, at the end add the basil.


Milanese spaghetti at La Unica

One of the most popular and fastest Italian recipes. Whether you choose to serve them for lunch or dinner, Milanese spaghetti is a hearty but light meal, to the taste of the whole family. Perfect for working days when you no longer have the strength or energy to cook something more elaborate.

The pasta is boiled, of course, according to the instructions on the package. If you prefer another type of pasta instead of spaghetti, there is no problem, as long as you respect the weight.

Cut the ham into cubes, slice the mushrooms. Fry them in a little butter.

If you use fresh tomatoes, keep them in boiled water for a few minutes, then put them under a stream of cold water. Peel a squash, grate it and chop it. Finely chop the garlic cloves, fry them a little in a larger saucepan (because you will pour the pasta, ham and mushrooms hardened over) and then put the chopped tomatoes over. Season with salt, pepper, basil and sugar and put the lid on.

Combine the flour with a little water and add it over the hardened tomatoes, stirring gently. After 2 minutes, add the pasta, ham and hardened mushrooms, olive oil and mix gently to combine the ingredients.

Serve with grated Parmesan cheese on top.

Alternative: You can initially combine only the tomato sauce with the ham and mushrooms, without pasta, and make the portions directly on plates. Option 1 is, however, much faster when cooking quickly for the whole family.


Spaghetti Milanese

Tradicionalna receptura i jednostavna priprema resultirat će mirisima koji se šire od vaše kuhinje sve do Milana!

Uz klasičnu bazu, umak od rajčica, ove špagete sadrže mesne komadiće i najfiniju mesnatu slaninu. Bogatstvo začina upotpunjuje njihov bogat okus, a kako biste stavili točku na i u 'špageti', na kraju pripreme ih posipajte ribanim parmezanom.

Ukratko.

Brza priprema • Fine spaghetti s umakom od rajčice uz dodatak mesa i mesnate slanine

tjesteninu (spaghetti) staviti u 2 l nesoljene kipuće vode, u koju ste dodali žličicu ulja i kuhajte 12-15 minutos, a zatim ocijedite. Concentrate on the leftovers and 1 - 1.5 dl hladne vode, razmutiti u jednoličnu masu i zagrijte dok ne zavri. Kuhajte na laganoj vatri 3 -. prikaži još tjesteninu (špagete) staviti u 2 l nesoljene kipuće vode, u koju ste dodali žličicu ulja i kuhajte 12-15 minutos, a zatim ocijedite. Concentrate on the ubite uspite in 1 - 1.5 dl hladne vode, razmutiti u jednoličnu masu i zagrijte dok ne zavri. Kuhajte na laganoj vatri 3 - 5 minutos, neprestano miješajući. Tjesteninu stavite u zagrijani tanjur, prelijte toplim umakom i po želji posipajte ribanim parmezanom.

tjestenina 80% (durum pšenična krupica), biljna mast, sušena rajčica 3%, kuhinjska sol, kvaščev ekstrakt, sušeno povrće (celer, luk), obrano mlijeko u prahu, kukuruzni škrob, pojačivači okusa (mononatrijev dinat ), sesame mesnata slanina, pšenično brašno, sušeno goveđe meso 0,5%, hidrogenirana biljna mast, krušne mrvice (pšenično brašno, kvasac, kuhinjska sol), začini, peršin list, pšenična krupica, bojila, ekstrak gove loji loj, bjelanjak u prahu, aroma, antioxidans (extract extract)


Spaghetti milaneze + bonus piccata!

Drago mi je da se diskusija oko bolognesea nakon mog bloga rasplamsala, ne toliko oko sastojaka koliko oko duljine kuhanja - u receptu koji sam dao, kuhanje traje toliko dugo da bi jedan dobar maratonac uspio otrčati čak dva maratona. Ali eto, tako je to s talijanskim umacima s rajčicom. ide se na maksimalnu redukciju tekućine kako bi se osjetio predivan okus rajčice.

Svi smo kokodakali sa svojim prijedlozima, kritika i analyzama, no upravo zato i postoje blogovi i kolumne.

For the first time, there are a number of special ingredients that can be served as a side dish - Spaghetti milanese. Kako je recept za umak dosta jednostavan, proširio sam ga na tradicionalno talijansko jelo koje se zove Piccata milanese. Dva u jedan, kao ono - platiš 1, dobiješ 2!

Rajčica je osnova umaka talijanske kuhinje. Da bi se dobila qualitative base, potrebno je višesatno kuhanje. Tu nema diskusije! Ma koliko god neki mislili drugačije, okus je neusporediv. Svaki put kad netko kaže da je skuhao pravu talijansku “salsu de pomodoro” za sat vremena ili manje, jedan Talijan padne s Vespe! In the case of the Spaghetti milanese recipe, if you want to cook it for 30-40 minutes, you can reduce the potion. By name:

Umak od rajčice:

  • 750 g of raisins and preserves
  • 250 g cherry raisins
  • glavica luka
  • žlica maslaca
  • 0.5 dcl maslinova ulja
  • sol, papar
  • grančica ružmarina + timijana + bosiljka
  • češanj češnjaka

1. Cherry rajčice narežite na četvrtine i pomiješajte s narezanim bosiljkom.
2. In order to preserve the food in the common food (provided that it does not contain the same ingredients, it is necessary to use a recipe), and that the sauce may be cooked in the same way.
3. Nasjeckajte luk, ili još bolje, NARIBAJTE GA! (Priznajte, ovo još niste čuli)
4. Nasjeckajte češnjak, (ne gnječiti ga u onim “stiskavcima”). Prije sjeckanja odstranite onaj mali zeleni dio iz češnjaka!
5. U posudu stavite ulje i maslac, naribani luk i malo kasnije češnjak. Posolite and popaprite. Pripazite da češnjak ne posmeđi, jer će inače svojom gorčinom upropastiti cijeli ugođaj.
6. Stavite rajčicu iz konzerve zajedno s umakom i dodajte grančicu timijana i ružmarina te ostavite da lagano pirja oko pola sata uz povremeno miješanje.
7. Izvadite timijan i ružmarin i kušajte. Ukoliko vam se čini da je kiselkasto, dodajte žlicu šećera.
8. Podijelite umak na dva dijela

Stockfood

Sljubljivanje umaka i špageta:

1. Skuhajte špagete, nadam se da ste zapamtili kako, procijedite ih, ali sačuvajte malo vode u kojoj su se kuhali
2. Ubacite ŠPAGETE U UMAK, A NE OBRNUTO, poklopite i protresite rajnglu 3. Stavite cherry rajčice s bosiljkom u špagete i lagano promiješajte. Možete opet protresti

Za piccatu su vam potrebni mali teleći tanko rezani odresci. Te piccate su zapravo bile osnova za bečki odrezak, a Austrijanci su recept modification. Umjesto parmezana stavili su krušne mrvice i, hopa - eto bečkog odreska!

  • Mali, tanki teleći odresci
  • Sol, papar
  • Ulje, maslac
  • Parmesan
  • Brašno

Press bites:

1. Lagano istucite teleće odreske preko folije, popaprite i posolite. Oprezno sa solju, jer u igru ​​dolazi parmezan koji je također slan!
2. Pobrašnite odreske, odstranite višak brašna
3. Izmiješajte jaja i vrlo sitno nariban parmezan, kako biste dobili smjesu po konzistenciji vrlo gustog gustog tijesta za palačinke.
4. Uvaljajte odreske u jaja i parmezan i ispecite u tavi na kombinaciji ulja i maslaca. Na tanjur stavite odrezak, špagete s rajčicom i cherry rajčicom, a dodatno ukrasite s ostatkom umaka od rajčica.

I za kraj, još jedan mali trik koji obavezno trebate primjeniti. Kako za ovo jelo, tako i za ostala jela od tjestenine: Pri sljubljivanju umaka i tek kuhanih špageta, dodajte i malo vode u kojoj su se špageti kuhali. Škrob koji je ostao u vodi dovodi do neraskidive veze špageta i umaka. Nakon toga dodajte još i žlicu maslaca i par kapi maslinovog ulja, promiješajte i vašoj sreći neće biti kraja.


Milanese spaghetti

Milanese spaghetti from: spaghetti, butter, ham, mushrooms, sour cream, eggs, cheese, salt, pepper.

Ingredient:

  • 250 g of spaghetti
  • 4 tablespoons unmelted butter
  • 150 g of ham or ribs
  • 150-200 g of mushrooms
  • 6 tablespoons sour cream
  • 2 yolks
  • 6 tablespoons cheese
  • salt
  • pepper

Method of preparation:

In a bowl with boiling water, in which a teaspoon of salt was put, boil the spaghetti. Add a tablespoon of oil or butter so that they do not stick together.

After 20 minutes of small boiling, the macaroni is ready. Take it out of the bowl with a strainer, keep it under cold water for 3 minutes and then let it drain.

Separately, prepare the mushrooms as follows: wash very well, sprinkle with a little lemon juice, then finely chop, put on fire and mix a little butter.

After 10 minutes, when the liquid left by the mushrooms has dropped, combine the mushrooms with the macaroni. Add in the same bowl ham cut into small cubes, sour cream, salt and pepper to taste.

Leave the dish in the oven, over low heat, for 10 minutes.

Take the bowl aside and when the composition has cooled, add the yolks one by one, combined with the grated cheese.

Put the dish back in the oven, but only for 5 minutes. It can be served immediately.


Bolognese pasta - calories

Pasta recipes are generally considered true calorie bombs, but this is not necessarily true. For example, 100 grams of Bolognese pasta has about 120 calories.

Obviously, the calorie intake differs depending on the portion size. So, we can fully enjoy the absolutely delicious taste of pasta and sauces that accompany them, as long as we do not overdo it. In addition, these pastas have protein, fiber, beneficial for the body. The nutritional intake will be even more valuable, if we choose wholemeal pasta, instead of regular pasta.

You might also be interested: Gnocchi & # 8211 Homemade potato pasta


About carbonara pasta & # 8211 history and accepted variations

The origin of these pastas is somewhere in the middle of the twentieth century, the first attestation dating from 1950. The origin is discussed, one theory shows that it was the food of miners (coal miners) in the Apennines, others claim that it originated in a place in Rome. it was even eaten by the American allies in the Second World War, especially since there is no recipe written until 1950. In & # 8222 Italian Cuisine & # 8221 by Ada Boni from 1930 this recipe is not yet inscribed. (source).

Even in Italy the recipe may differ depending on the area, but not significantly. But one thing is certain: the pasta is boiled exactly as written on the package (8 minutes it is written & # 8211 8 minutes it is boiled) to remain al dente, pancetta or guanciale is accepted (in no case bacon or kaiser), eggs can be whole or just yolks (or mix), the cheese can be pecorino romano (sheep cheese) or parmesan but DO NOT PUT CREAM!

As for the cheese used, Parmesan is usually used, but in the south and in Rome fresh or ripe pecorino is used.

The recipe is extremely quick and extremely simple. The key to success is timing, ie the timely preparation of all ingredients. I boiled the pasta and only then I started frying the ham. In exactly 8 minutes everything is ready. When the pasta comes out of the pot and the pillow is fried and the eggs are ready. It's nonsense to start reheating the cubes of pillows that have worn out in the meantime as it dries even harder. So, pay close attention to how you divide your time!

Here is the video recipe presented by an authentic Italian chef, Antonio Carluccio, one of Jamie Oliver's mentors. If he doesn't know how to make spaghetti a la carbonara & # 8230 then who?

Of course, there are also pasta recipes with bacon (smoked), sour cream and eggs. I do them quite often. But those there are no carbonara spaghetti. You can find their recipe here.


Video: Spaghetti Milanese Recipe


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