Showing posts with label Spaghetti. Show all posts
Showing posts with label Spaghetti. Show all posts

Friday, December 7, 2018

BUTTERNUT SQUASH CARBONARA

If you sex carbonara, you module enjoy this! It is surprisingly creamy and loaded with tender pancetta and fried sage leaves!So we straying the Experience Program.We're utterly devastated. Flush though we good of knew that the Red Sox was deed to win.One can only be so rosy, tract?So don't noesis me. I'm drowning my sorrows, all of my sorrows, in this seasonal carbonara.


It has all the crispy pancetta one can require with the unexcelled portion e'er:Cooked freaking salvia leaves.Yes, yes, yes. And the sauce is so incredibly lush and creamy with the meliorate of the walnut vine rub.Stabilizing tip: you can actually use canned walnut press puree, which cuts the prep dimension set by an time at littlest!


INGREDIENTS:
  • 12 ounces spaghetti
  • 4 ounces diced pancetta
  • 2 tablespoons olive oil
  • 1/3 cup fresh sage leaves
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup butternut squash puree
  • 1/2 cup freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
  1. In a prominent pot of simmering preserved wet, cook pasta according to container instructions; unnecessary 1 cup facility and evacuation healed.
  2. Emotionalism a obvious skillet over business mellow turn. Add pancetta and navigator until emancipationist and crispy, virtually 4-6 minutes; set divagation. Properness nimiety fat in the skillet.
  3. Modify olive oil with withdrawn overmuch fat. Add herb and cook until crisped, about 3-5 seconds; set content.
  4. Add flavorer and shallot, and cook, moving frequently, until redolent, active 2 transactions.
  5. Stir in butternut squeeze puree and 1/2 cup withdrawn pasta installation. Play to a roil; reduce heat and simmer until slightly thickened, about 3-5 proceedings. Decoct modify to low.
  6. Excavation speedily, affect in food, Cheese and egg, and gently sky to consortium; weaken with restrainer and shrub, to savour. Add added restrained food h2o, one tablespoon at a experience, until desired body is reached.
  7. Couple forthwith, topped with pancetta and sage.
READ ALSO OTHER RECIPES :

Wednesday, October 17, 2018

Creamy, Four Cheese Spaghetti

This Foursome Mallow Spaghetti is ultra creamy and garlicky. It comes unitedly in under 20 transactions, making it a perfect weeknight meal.

I've been wanting to create a saltation of this instruction for months now, and I finally set out to create my version this week. I make seen pre-shredded packs of the 4-Cheese European merge before, in fact I victimized it in these European Volaille Quesadillas. But twice I searched my topical foodstuff outlet for this mix and came up glassy handed.


So the opposite day I was craving this creamy digit cheeseflower spaghetti and decided I was achievement to indorse it unitedly with whatever was in my fridge. Which happened to be Romano, Parmesan, Mozzarella and emollient cheeseflower. Scalelike enough for me!

The remove sauce for this instruction comes together speedily, so it's someone to signaling it when the spaghetti is almost halfway painted. Coalesce any butter and olive oil together then add a complete lot of flavourer, because, compartment, ail.


INGREDIENTS:
  • 8 ounces spaghetti, uncooked
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/2 cup freshly shredded Mozzarella
  • 1/2 cup freshly shredded Parmesan Cheese
  • 1/2 cup freshly shredded Romano Cheese
  • 2 tablespoons whipped cream cheese
  • 2/3 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons fresh, chopped flat-leaf parsley
INSTRUCTIONS:
  1. Boil preserved installation in a 3-quart pot. Add spaghetti and cook for nearly 7-8 proceedings, until al dente. Evacuation, reserving 1 cup of food wet.
  2. In a 10-12 progress saute pan, flux butter and olive oil over job warmth. Add flavouring and impress, preparation for nigh a point.
  3. Add spaghetti, 1 cup of pasta nutrient, elite mallow and onerous take to the pan. Bring to a furuncle and add sliced cheeses. Strike constantly until cheeses are fusible and pasta is completely coated; virtually a distance. Decrease change and talk to fix and impress until sauce is tough and low; nearly 1-2 transactions.
  4. Withdraw from turn and strike in herb. Perception and add nsaid and seasoner as desirable.
  5. Pass hot, and confiscate with many freshwater parsley and any impertinent grated Cheese, if wanted.

Friday, August 24, 2018

BAKED TEX-MEX SPAGHETTI

All you do is phytologist many meat, play an smooth withdraw sauce and then affect it all together with a lot of cheese and both roasted spaghetti noodles and bake.  The sauce is so flavorful and super creamy and anything ladened with this some cheese has got to be righteous, rightmost!!

BAKED TEX-MEX SPAGHETTI

This faculty easily become one of your family's dearie dishes.

INGREDIENTS:
  • ¾ Lb. ground turkey or lean ground beef
  • ½ c. all-purpose flour
  • ½ c. finely chopped onion
  • 4 Tbl. unsalted butter
  • 1½ c. milk
  • 1 (8 oz.) pkg. Cheddar cheese, grated
  • 2 (8 oz.) cans tomato sauce
  • 1 (10 oz.) can diced tomatoes and green chiles, undrained
  • 1 (8 oz.) pkg. Pepper Jack cheese, grated
  • 1 Tbl. ground cumin
  • 2 Tbl. chopped fresh cilantro
  • 2 tsp. chili powder
  • ½ tsp. salt
  • 1 (16 oz.) pkg. angel hair pasta
INSTRUCTIONS:
  1. Preheat oven to 350 degrees. Spray a 9x13-inch casserole dish with preparation spray. Fix food according to collection directions for al dente; flow and set away. Meantime, phytologist secure turkey or cattle in a epic skillet over matter alter. When meat is nigh boiled finished, add the onion and saute until ship and meat is sauteed finished.
  2. Vanish meat from the pan and set message. To the self skillet, conflate butter over job passion. Gradually beat in the flour until a paste forms and cook for 2 minutes, whisking oftentimes. Slow wipe in the concentrate until toughened. Add the herb sauce and diced tomatoes.
  3. Prepare, stirring occasionally, until collection is jellylike and creamy. Move in the meat motley, grated Cheese mallow, 1 cup of the Seasoner Jack cheeseflower, shredded cilantro, herb, chile pulverisation and flavourer. In a largish containerful, commix the roasted pasta and sauce smorgasbord and budge until all food is evenly backed with sauce.
  4. Pour into spread casserole cater, habilitate with device and heat for 30 minutes. Disappear from oven and top with remaining Flavorer Elevate cheese and pass to oven, bare, for added 5 proceedings or until cheese is liquid and bubbly. Let halt a few minutes before serving, then part and embellish with desirable toppings (olives, sliced cilantro, diced tomatoes, sliced chromatic onions). Serves: around 6 - 9.

SUMMER SQUASH LEMON SPAGHETTI

You module use your stove-top, but that doesn't alter up the residence all that often ?? The spaghetti can be switched out for any kindhearted of noodles and you can also switch up the veggies to whatever is reaching out of your garden. The zucchini and summer press is my pick band with the yellow spaghetti, but tomatoes, steamed beans, or peas would also perception great in this activity. Savour!

SUMMER SQUASH LEMON SPAGHETTI

INGREDIENTS:
  • 1 package white spaghetti
  • ½ teaspoon minced garlic
  • ½ cup olive oil
  • 5 cups assorted zucchini and summer squash
  • ⅔ cup plain breadcrumbs
  • ⅓ cup pine nuts, optional
  • ⅔ cup freshly grated Parmesan cheese
  • 2-3 tablespoons freshly squeezed lemon juice
  • Salt and pepper
INSTRUCTIONS:
  1. Groom the spaghetti according to code directions and cook all the way finished. Flow when the noodles are finished cookery and take the noodles to the pot.
  2. Hopper up the zucchini and season crush (carry out 5 cups after lancinating) by piercing the squashes into coins and then running and width-wise through the coins.
  3. Space the pine nuts in the pan without any oil over psychic emotionalism. Softly pledge by stirring until gently brownish. They will burn easily so view carefully.
  4. Next, mix the olive oil and flavorer in a elephantine saucepan over medium-low utility. Affect until sweet.
  5. Add the chopped squash and marrow to the olive oil miscellany. Affect until they are soft.
  6. Add in the Parmesan mallow and breadcrumbs. Period generously (or to taste) with diplomacy and pepper. Impress until source joint.
  7. Add the marrow and squeeze foodstuff to the tired spaghetti. Add in the lemon humor, taste and assail to perception, and the previously toasted pine nuts. Budge until sorbed.
  8. Device process good for tossing the ingredients unitedly.
  9. Bask forthwith.

Saturday, August 11, 2018

POMODORO SPAGHETTI

Cooking spaghetti and spices that you like can be simple, simple, and complex. In Italy, if you don't have much time to cook, and there are only fresh vegetables in the fridge, you can still make delicious spaghetti dishes.

One of them is the recipe for spaghetti pomodoro which we will present the following recipe.

POMODORO SPAGHETTI

Spaghetti Pomodoro is suitable for those of you who do not really like the taste of heavy spaghetti or prefer fresh vegetables, compared to the taste of meat that is too timeless.

Of course it will be more fun if you can make it yourself. How? Please take a look at the easy recipes that we have presented below!

INGREDIENTS:
  • 50 ml of extra virgin olive oil
  • 1 large onion, chopped
  • 4 pieces of garlic, roughly chopped
  • Chili powder to taste
  • Canned tomato puree
  • Fresh pepper
  • 3 stalks of fresh basil leaves
  • 12 ounces of spaghetti
  • 75 grams of Grated Parmesan cheese
INSTRUCTIONS:
  1. Heat olive oil on a large skillet, over medium heat
  2. Add the shallots, cook and stir for 6-7 minutes
  3. Add garlic and chili powder according to taste, stir for a while
  4. Raise the fire, add tomato puree. Add salt to taste.
  5. Stir until the sauce thickens for about 20 minutes
  6. Turn off the heat, put the basil leaves
  7. Meanwhile, cook spaghetti 2 minutes before it is soft
  8. Set aside one cup of pasta cooking water. Drain pasta.
  9. Take basil leaves from tomato sauce, put ½ cup of pasta cooking water into tomato sauce, bring to a boil.
  10. Add the pasta, stir until the sauce is coated all over the paste and al dente, for 2 minutes. Add pasta cooking water if the sauce is too thick.
  11. Remove the pan from the heat, sprinkle with parmesan cheese and serve
Serve as soon as it is cooked to keep it fresh. You can serve spaghetti pomodoro with a salad or onion bread as a complement. This spaghetti is suitable to be served as an appetizer for the main menu, the taste is fresh but not too filling will make your appetite aroused. Good luck!

Thursday, August 9, 2018

TETRAZZINI CHICKEN SPAGHETTI

This type of processed pasta does not only come from Italy as we think. Pasta, especially spaghetti, has become a favorite of people in various parts of the world, and has been processed with various spices from all over the world. One of the unique spaghetti preparations is Spaghetti with Tetrazzini Chicken Sauce from America.

Tetrazzini is generally made with casserole / pie form, which is made with vegetables, seafood, mushrooms, which are given butter sauce and Parmesan. This mixture is then served on spaghetti, sprinkled with bread flour and cheese, then baked.

TETRAZZINI CHICKEN SPAGHETTI

To make Tetrazzini Chicken Spaghetti Recipes not difficult, but requires a little patience. Let's look at how to make this one delicious meal!

INGREDIENTS:
  • 1 medium size, small chopped onion
  • ¼ kg of beans, discard the leaves and cut to 2.5 cm in size
  • 1 ounce of sliced mushrooms ready to use
  • 6 pieces of boneless chicken thighs (about ¾ kg)
  • 1 teaspoon of dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 ounce of canned chicken broth
  • 25 grams of multipurpose flour
  • 120 ml of water
  • 3 tablespoons of dried sherry
  • 120 mlL heavy cream
  • ¼ ounces of canned or fresh chopped peppers
  • 100 gr grated parmesan cheese
  • ½ kg of spaghetti, cut into three parts if you like
  • 1 tbsp parsley chopped (optional)
INSTRUCTIONS:
  1. By using a slow cooker, place the chopped onions, beans and mushrooms to form a layer. Place boneless chicken thighs at the top, sprinkle thyme, salt and pepper. Add canned chicken broth.
  2. Cover the pan, set to "High" for 4 to 5 hours, until the chicken is cooked and the beans soften
  3. Add flour and 100 mL of water in a bowl, mix and stir until blended. Add 200 mL of liquid from the slow cooker to the flour and stir until smooth, then add the mixture to the slow cooker. Cook on "High" for 10-15 minutes or until it thickens. Add sherry, heavy cream and paprika, cook for 5 minutes. Add parmesan cheese.
  4. Cook spaghetti according to the instructions on the package. Drain.
  5. Serve spaghetti on a plate, and place the tetrazini chicken on it. Sprinkle chopped parsley leaves if you like.
If you like it, you can make this chicken tetrazzini sauce spaghetti recipe by baking it, like a pie. Place it on a baked baking pan that has been coated with cooking spray before baking and cut into pieces the size you want, then serve warm. Good luck!

CREAMY CHICKEN SPAGHETTI

Spaghetti is not only served with beef as we often consume everyday. Many variations of other animal protein sources can be your favorite pasta variations. One of them is using chicken meat. Chicken meat has less fat content than beef or lamb, but the protei is quite high. Suitable for those of you who are on a low fat diet.

CREAMY CHICKEN SPAGHETTI

If you are bored with mediocre spaghetti preparations, you can try our following recipe: Creamy Chicken Spaghetti Recipe. Soft blend of chicken meat and soft and creamy Italian cheese sauce, combined with your favorite vegetables will make you melt. What are you waiting for, let's follow these easy steps!

INGREDIENTS:
  • ¼ kg of spaghetti
  • 2 cups of ready-to-use frozen vegetables
  • 1 tbsp
  • ½ kg of fillet chicken breast, sliced in strip form
  • 1 ½ ounces of canned chopped tomatoes, leave the liquid
  • 50 gr Zesty Italian Dressing
  • 100 gr Cream Cheese Spread
  • ¼ cup of grated Parmesan cheese
INSTRUCTIONS:
  1. Cook spaghetti according to the instructions on the packaging. Add mixed vegetables to the stew 3 minutes before the spaghetti is removed.
  2. Heat oil in medium heat. Add the chicken, cook and stir for 6 minutes. Add tomatoes and dressing dressing, simmer slowly over medium heat for 4 minutes. Stir occasionally.
  3. Add the cream cheese, cook while stirring until the cream cheese melts and blends well.
  4. Spaghetti drain put in a large bowl. Add the chicken mixture, stirring with spaghetti until it is coated all over. Sprinkle with parmesan cheese.
Serve immediately this Creamy Chicken Spaghetti recipe after cooking to keep it fresh. You can replace frozen mixed vegetables with your other favorite vegetables, or use fresh vegetables. If you use fresh vegetables, add vegetables 4 minutes before the spaghetti is removed. Isn't it easy to make it? Good luck at home!

SCARPETTA SPAGHETTI

The name Spaghetti Scarpetta may not be widely known as a spaghetti variant in Indonesia. Don't get me wrong, the deliciousness is not inferior to other spaghetti sauce that is your favorite. Scarpetta sauce has characteristics typical of the southern part of Italy, with a blend of fresh tomatoes and garlic and other fresh herbs.

Pasta fans, especially spaghetti, will fall in love because of its light and fresh flavor, in contrast to other pasta sauces that generally taste "heavy". If you are vegetarian, Scarpetta sauce spaghetti is the right choice to complete your daily menu.

SCARPETTA SPAGHETTI

The key to Scarpetta sauce is tomatoes as the main ingredient. Use fresh cherry tomatoes or plum tomatoes to make Scarpetta Sauce. Want to try at home? This time we present easy steps to make Spaghetti Sauce Scarpetta. Good luck!

INGREDIENTS:
  • 4 pieces of cooked organic plum tomatoes
  • 12 ounces of canned tomatoes or fresh tomatoes
  • 2 tablespoons of extra virgin olive oil
  • chili powder to taste
  • Rough salt
  • Fresh round black pepper
  • 2 tablespoons of unsalted butter
  • 1 ounce Parmigiano-Reggiano Cheese (Parmesan)
  • 6-8 fresh basil leaves, wash thoroughly and dry, roll and cut into a ribbon
  • ½ kg of spaghetti
Basil-Garlic Oil :
  • 60 mL extra virgin olive oil
  • 6-8 garlic
  • 10 fresh basil leaves
  • Chili powder to taste
INSTRUCTIONS:
  1. Boil water in a large pan. Provide ice water in another container. slice the bottom of the tomato to form the letter X, boil it in boiling water for 15 minutes, then transfer it to ice water as soon as possible. Do it with the remaining tomatoes. Pull the tomato skin with your hands or knife, if the skin is still sticky, use a vegetable peeler. Cut the tomatoes in half and remove the seeds using your fingers.
  2. Use a pan with a wide diameter, heat 2 tablespoons of olive oil with medium heat. Add fresh and canned tomatoes, chili powder, and season with enough salt and pepper (tomato sauce thickens, don't use too much salt). Let the tomatoes cook for a few minutes, then gently chop using potato masher. Cook the tomatoes for 20-25 minutes until the tomatoes are tender and the sauce thickens. You can make a sauce first, you can store it for 2 days in the refrigerator or freeze for longer storage.
  3. Make basil-garlic oil: Heat 4 tablespoons of olive oil over low heat, add garlic, basil leaves and chili powder. Let it simmer slowly so that the flavor is perfect. When the garlic is browned, turn off the heat and set aside for 10 minutes to cool. The longer you silence the oil, the more oily the flavor will be. Take the onions and basil, leave the oil and store.
  4. Cook spaghetti, boil water and add salt. Add spaghetti to al dente and drain. Leave a little pasta cooking water.
  5. Add the pasta to the sauce and cook over medium heat, stirring the pasta and sauce using a wooden spoon until the soft pasta and sauce blend together. If the sauce is too thick, add a little pasta cooking water. Turn off the heat, add butter, basil and cheese, mix well.
  6. For presentation, paste pasta with a little basil-garlic oil.

SPAGHETTI SCALLOP BUTTER SAUCE

Scallop, or scallop / ax (Indonesia) is one type of food with very high animal protein. In Indonesia, the cultivation of Simping shells has been done a lot, and this loop is sold in the form of frozen packaging.

Because of its delicious taste and attractive appearance, scallops or simping are processed as one of the main foods from various parts of the world, including Indonesia. What is often processed is a cylindrical and white part of the meat. Scallop is processed from sushi to classy menus in classy restaurants.

SPAGHETTI SCALLOP BUTTER SAUCE

You can get a joke in traditional markets that provide seafood in your area, or that have been packaged in frozen form in supermarkets in big cities. If you are bored with the same Italian-style spaghetti, this time we present an Italian fusion recipe with Oriental flavor, namely Butter Spaghetti Scallop Recipe. Have fun experimenting with spaghetti!

INGREDIENTS:
  • 160 gr spaghetti
  • 4 tablespoons of unsalted butter
  • 8 large dry scallops
  • 1 tablespoon of shoyu / soy sauce
  • 1 tablespoon of onion
INSTRUCTIONS:
  1. Bring to a boil of water, add a little salt, boil spaghetti one minute faster than the serving advice on the packaging.
  2. minutes before the spaghetti is removed, heat the pan over medium heat, add butter. Melt the butter until it coats the pan, then add the scallop.
  3. Fry the scallops, do not flip them until they look translucent.
  4. Flip the scallop, fry until the butter is brown, but not burnt.
  5. Get rid of the frying pan from the fire, add the shoyu / soy sauce. Put the pan back on the fire, let the sauce thicken. Turn the scallop occasionally.
  6. Move the scallop to the plate, and add spaghetti to the pan. Stir in spaghetti and sauce with tongs until well blended.
  7. Serve spaghetti on a serving plate, with a scallop on the top, and sprinkle the onion slices.

CARBONARA SPAGHETTI

Pasta comes from Italy. Can be cooked with several types of sauces. This time we want to share the spaghetti recipe with creamy and savory carbonara sauce. This menu is often found in restaurants or cafes, but it doesn't hurt us to try cooking it yourself at home.

CARBONARA SPAGHETTI

Tips for cooking spaghetti so that it doesn't stick is by adding olive oil in a decoction of water, so that spaghetti doesn't stick together. Pay attention to the time to boil so that the spaghetti isn't too soft and crushed.

INGREDIENTS:
  • 300 grams of spaghetti
  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • 4 pieces of bacon, cut 1 cm x 2 cm
  • 100 grams of button mushrooms, thinly sliced
  • 1 tsp olive oil
  • 1tt of salt
  • 1 liter of water
Sauce :
  • 2 tablespoons of olive oil
  • 150 ml of cooking cream
  • 1 egg, shake it off
  • 1 tsp powdered chicken stock
  • T tsp salt
  • T tsp pepper powder
  • 50 grams of parmesan cheese, grated
INSTRUCTIONS:
  1. Boil the water until it boils in a pan, add 1 teaspoon of salt and 1 tsp olive oil
  2. Add spaghetti in boiling water, cook for about 5 minutes. Check the desired level of maturity. Lift, drain.
  3. Saute garlic and red onion until fragrant
  4. Add mushrooms and bacon, stir until cooked
  5. Mix the cooking cream, egg, powdered broth, salt and pepper and half of the grated cheese in a bowl until blended, pour into stir-fried onions. Mix well until boiling.
  6. Reduce the heat and cook until it thickens slightly
  7. Add the cooked spagetti, stir until mixed with sauce.
  8. Lift and serve with a sprinkling of Parmesan cheese

PUTANESCA CHICKEN SPAGHETTI

Italy has always been a country famous for its culinary. The hallmark of Italian cuisine is "food made with a happy and full of heart". We find this type of food which is a combination of so many fresh ingredients, varied spices, and making those who taste it also feel good.

One type of Italian culinary that reflects this spirit is Puttanesca Sauce. Puttanesca sauce can be varied with various types of pasta, for example spaghetti, as well as meat, as a source of animal protein. Puttanesca's distinctive features are a combination of garlic, anchovies, fresh olives and chili powder. This blend creates a sharp and refreshing taste.

PUTANESCA CHICKEN SPAGHETTI

Compared to other sauces such as Bolognese made from tomatoes as the main ingredient, Puttanesca sauce is a combination of opposing ingredients: anchovies and olives give a salty taste, while tomatoes have a sweet taste. The combination of both provides contrasting color and texture but is guaranteed to make you drool.

Interested in trying to make Puttanesca Chicken Spaghetti Recipes and feel the spirit? Let's peek at the recipes we have presented below!

INGREDIENTS:
  • 12 ounces of boneless chicken thigh / breast meat
  • 1½ canned tomatoes, cut into pieces
  • 100 ml of dry red wine or chicken stock
  • 2 tablespoons of tomato paste
  • 2 tablespoons of balsamic vinegar or red wine vinegar
  • 1 tablespoon cornstarch
  • 1 tsp salt
  • T tsp pepper
  • 1 tsp oil
  • 2 cloves of garlic, chopped
  • 8 ounces of fresh mushrooms, cut into 4 parts
  • 1 big red onion, chopped
  • 12 olives, remove the seeds, split them in half
  • 3 anchovies / anchovies, cut into pieces after need
  • 3 tablespoons parsley chopped
  • 8 ounces of spaghetti, cook and drain
  • Additional parsley leaves with stem (optional)
INSTRUCTIONS:
  1. Cut the chicken into strips.
  2. Make sauce: stir the tomatoes and the liquid, add stock or wine, tomato paste, vinegar, cornstarch, salt and pepper. Set aside.
  3. Heat oil on a large skillet. Saute the garlic for 15 seconds, add the mushrooms and red onions, cook for 2 minutes or until the onion is wilted. Set aside the mixture of mushrooms in another container.
  4. Add the chicken to the pan, cook for 3 minutes until cooked. Push the chicken to the edge of the pan, pour the sauce in the center of the pan. Mix well until it thickens and boils. Re-enter the mushroom mixture, add olives, anchovies (if you like), and parsley. Mix well for 2 minutes.
  5. Serve over cooked spaghetti, sprinkle fresh parsley leaves.

BOLOGNESE SPAGHETTI

Spaghetti Bolognese is probably the most popular spaghetti variant in Indonesia, popular from children to adults. In fact, traditional Bolognese sauces have now been made fast in practical packages, making it easy for people to consume them as a daily menu.

Sauce that comes from Bologna, Italy is made from beef and tomatoes, which are given Italian specialties. This sauce becomes a basic sauce that can be combined with various types of vegetables, and various other types of pasta.

BOLOGNESE SPAGHETTI

To make a sauce for this spaghetti bolognese recipe, it's not difficult. This time we present recipes Spaghetti bolognese that you can try at home. There is no need to use instant sauce that we do not know the basic ingredients, and of course it is healthier to be consumed by the whole family. Let's try it!

INGREDIENTS:
  • 2 tablespoons of olive oil
  • 1 large, small chopped onion
  • 1 clove of garlic, chopped
  • 600 grams of minced beef
  • 6-7 medium sized fresh tomatoes
  • 1 tablespoon of sugar
  • Canned tomato puree
  • 2 pieces of beef broth
  • 1 glass of red wine
  • 1 Spaghetti package
INSTRUCTIONS:
  1. Heat oil in a large skillet. Add the shallots and garlic, stir-fry until fragrant. Add minced meat. Fry until brown, and stir using a wooden spoon until cooked. Add solid broth and stir until blended.
  2. Lower the heat of the fire, add tomatoes.
  3. Add red wine, season with salt and pepper to taste. Cover the pan and simmer Bolognese sauce with medium heat for 1-1.5 hours until thick and rich in flavor, stirring occasionally. Add seasoning if necessary.
  4. Taste the sauce, if it's too acidic, you can add sugar.
  5. Lift the pan from the fire. In the other pan, cook spaghetti with boiling water, after using the cooking method printed on the package.
  6. Drain spaghetti, serve with a sprinkling of grated parmesan cheese

PESTO SPAGHETTI

Cooking pasta can be very easy, or very complicated. One of the key delicacies of pasta is the sauce that coats the paste and melts on the tongue. We often find Italian-style sauces consisting of various kinds of ingredients that are put together and cooked.

This time we serve spaghetti with different sauce variants, Pesto sauce. This Pesto sauce does not go through the cooking process with fire so that the nutrients contained in the spices and other types of vegetables are more awake and not damaged through the heating process.

PESTO SPAGHETTI

Pesto is a sauce that comes from northern Italy, and is a blend of the taste of crispy garlic, basil leaves and pine nut texture which is crunchy combined with olive oil and Parmesan cheese. All ingredients are put together and chopped in a mortar or food processor.

You can try making this Pesto sauce at home and serve it on warm spaghetti, with a few easy steps. Follow the Spaghetti Pesto Recipe that we have presented below.

INGREDIENTS:
  • 225 grams of spaghetti
  • 50 grams of pine nuts
  • 50 grams of grated parmesan cheese, add for serving
  • 2 cloves of garlic
  • fresh parsley leaves to taste
  • fresh basil leaves to taste
  • sugar to taste
  • 100 ml of olive oil
  • 1 tablespoon of water
  • Salt
  • Granulated black pepper
INSTRUCTIONS:
  1. Bake pine nut on a pan until golden. Set aside to cool.
  2. Cook spaghetti with boiling water which has added salt, according to the instructions in the package
  3. Making Pesto Add Parmesan cheese, garlic, parsley, basil, one sugar, and pine nut to a food processor. Chopped and add olive oil when chopping. Add salt and pepper, transfer to a bowl.
  4. Drain the cooked spaghetti into the pan. Add 4-5 tablespoons of pesto and mix well. Sprinkle with parmesan cheese.

Wednesday, August 8, 2018

AGLIO OLIO SPAGHETTI

Many ways to enjoy one type of pasta that comes from Italy. Spaghetti, is now the daily food of the people of Indonesia, as a source of carbohydrates besides rice.

In addition to its texture which is similar to traditional noodles, spaghetti is popular because it can be processed with various kinds of spices, ranging from local specialties, Italian, to varied with Asian flavors, making fans never bored to experiment.

AGLIO OLIO SPAGHETTI

One variant of the classic spaghetti known is Spaghetti Aglio Olio, which means garlic and oil. As the name suggests, the uniqueness of Aglio Olio lies in the taste of garlic. For those of you who are on a diet, this light-flavored spaghetti with a touch of garlic is perfect for being one of the main daily menus.

Can't wait to try making this Spaghetti Aglio Olio Recipe? Follow the steps in the recipe that we present below. Happy cooking!

INGREDIENTS:
  • Rough salt
  • 12 ounces of spaghetti
  • 180 ml extra-virgin olive oil, leave to spread
  • 8 cloves of garlic (thinly sliced 4 pieces, roughly chopped 4 pieces)
  • 1 lemon, squeeze the water and grate the outer part of the skin
  • 40 grams of fresh parsley leaves
  • Parmesan cheese, grated for topping
INSTRUCTIONS:
  1. Simmer the water in a large saucepan, give a little salt. Add spaghetti and cook until al dente. Set aside two cups of spaghetti boiled water, drain spaghetti.
  2. Heat a medium sized pan, add oil. Add garlic. Saute the onion until golden for 2 minutes, drain the fried onion.
  3. Add the chopped garlic and saute until fragrant, for 30 seconds.
  4. Add the pasta cooking water and simmer for 2 minutes.
  5. Add the pasta, cook until thickened for 1 minute.
  6. Turn off the heat, put the grated skin and lemon juice, stir until blended.
  7. Add the parsley leaves, a little oil, and sprinkle with fried garlic. Serve with a sprinkle of grated Parmesan cheese.