Kitchen Italian Genuine quick........ Group Comments (29)
Delicious Italian Dishes, prepared in 20 or 30 minutes maximum. Buon Giorno e Buon Appettito!!! I created this group for anyone who loves the sound and genuine Italian kitchen, to help each other with traditional ideas and new healthy eating on the business day, to prepare a quick and tasty dish ..... all are welcome to the good food! avoided if possible in recipes food boxes !!!!............
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RE: Spaghetti alla Bolognese.
PleaseSpaghetti alla Bolognese?! It is a fake...
RE: Spaghetti alla Bolognese.
Add a cap full of vinegar, it really helps bring the acidity of the tomatoes, and not in a bad way. Same if you you do a chilli con carne dish, add vinegar, dark chocolate and tea-spoon of brown sugar.RE: Spaghetti alla Bolognese.
Here is my one, as you can see it is very similar. Have been making it through the years but I will definately be giving yours a shot! Buon Appettito!!!Spaghetti Bolognaise
This is my best ever favourite! It cannot get better than this! ..Comes from the Step-By-Step Cookbook ..I think by Hilary Biller
This meat sauce originated in the Italian city of Bologna.
Ingredients: (I always add bacon bits & freshly crushed garlic ...Makes it soo much nicer! You may also add a bit of fresh parsley to counter act garlic breath!)
2tbsp olive oil
2tbsp butter
1large onion, chopped
4 sticks soup celery, sliced
1 carrot, peeled and grated
500 g (18 oz ) lean beef mince
1 x 400 g can peeled tomatoes, sliced & juice reserved
120 ml (4 fl oz) white or red wine
250 ml (8 fl oz) water
2 tbsp tomato paste
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti
1 Heat olive oil and butter, add onion and fry until soft, then add celery and carrot. Stir-fry for a few minutes.
2 Turn up heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.
3 Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper and oregano.
4 Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.
5 Just before serving, bring a large pan of water to the boil. Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti, and boil for 12 minutes. Drain, and serve with meat sauce: either serve individually on very hot plates, or serve the spaghetti and the sauce separately in large serving bowls, accompanied by a salad.
SERVES 4-6
TIPS
• Some rashers of streaky bacon fried with the onion enhance the flavour of the sauce.
• This Bolognese Sauce freezes very well.
• It is a popular trend nowadays to make homemade pasta, and it really is quite simple: sift 400 g (14 oz) white bread flour into a heap on a surface. Make a hollow in the centre and break 3 eggs into the hollow. Add approximately 1-2 tbsp water. Using a fork in a circular motion, work in the eggs. Knead by hand until the dough is smooth. Shape into a ball, and rest, covered, for 30 minutes. Then knead quickly and divide the dough in half, keeping one half covered while you work on the other. Roll the dough out thinly and evenly on a floured surface. Cut into the desired shapes. Dry the pasta for at least 1 hour before using. Cook in boiling, salted water, and remember that homemade pasta cooks quickly, taking 4-6 minutes.
• To store celery, trim the sticks and place them in a jar of iced water in the refrigerator.
RE: Spaghetti alla Bolognese.
I can see this will be a very good recipe! Thank You!Spaghetti with meatball!! replay
* 1 lb lean ground beef* 1/2 cup Italian bread crumbs
* 1/3 cup water (more or less)
* 1/4 cup grated Parmesan cheese
* 1 medium onion
* garlic
* salt
* pepper and Basilia fresch all times with souce italian..
Preparation:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes. Yumm!!!..
RE: 10k
E un piacere10k
grazie a teRE: 10k
Oh .. grazzie mille per l invito!RE: 10k
ci provero, pero devi sapere che il mio passa tempo favorito e mangiare piu che cucinare....10k
grazie per adesione e benvenuto ,,partecipa per favore co le tue ricette ,perche mi annoio qua ,, secondo me loro sono solo dei prof...li.truc....ti ha haRisotto alla milanese...
Ingredients for 4 portions:- 400 grams of rise (preferably ‘Vialone Nano’ risotto type rice)
- 1 sachet of saffron
- 100 grams of grated Parmesan
- 120 grams of butter
- 1 onion
- 1 litre of meat broth / alternatively, 2 stock cubes dissolved in one litre of boiling water
Fry the finely-chopped onion together with 60 grams of butter. Once the onion is browned, add the rice and the hot broth a little at a time or the litre of hot water, in which the two stock cubes have been dissolved in advance. The cooking time depends on the quality of the rice but does not generally take more than 20 minutes. Towards the end, add the saffron to the rice and mix, adding the other 60 grams of butter and the grated Parmesan. Leave to rest for about one minute. Your Risotto alla Milanese is now ready to be served and enjoyed with glass of roses wine
Pasta e lenticchie...learn how to eat lentil!
PASTA LENTIL 300g red lentils small mountain, half onion, a stalk of celery, extra virgin olive oil, salt and Barilla pasta or rice ...................Method: Wash lentils ( if you HAVE small immediately proceed to cook and if you have big lentil need Soak for about 12 hours) cook over medium heat in salted water, adding the onion and celery, then remove before adding the Pasta al dente with the lentil. at the end of cooking add the olive oil and if you wish hot red pepper... . Lentil lentil and rich in dried lentilsNutritional values ??per 100 g of product)
Energy KCal 330.00
Chemical composition
Water 11.2 g
Protein 28.00 g
Carbohydrates 57.00 g
1.2 g fat
Vitamins
Vitamin A (Retinol) 25.00 mg
Thiamin (B1) 0.5 mg
Riboflavin (B2) 0.2 mg
Pyridoxine (B6) 0.5 mg
Ascorbic Acid (C) 6.2 mg
Niacin (PP) 2.6 mg
Minerals (mg)
Calcium 50.00
Iron 9:00
Phosphorus 450.00
Magnesium 100.00
Potassium 900.00
Sodium 10:00
Fiber 10.7 g
Spaghetti al pomodoro fresco!...
Ingredients for two people250 gr. spaghetti BARILLA
800 gr. tomatoes fresh or(preferably San Marzano)
1 onion
2 basil leaves fresh
1 sprig of thyme
3 cloves of garlic
olive oil
salt
grated pecorino
chilly red pepper
Preparation
Peel the tomatoes and let drain for at least an hour of their water, or, if canned, drain well. Heat over low heat the oil in a crock. When it is hot put the cloves of crushed garlic and leave them until they take color, and then take them out being careful not to burn.
Pour oil coarsely chopped onion, brown it for a couple of minutes, add tomatoes with basil and thyme.
Cook over low heat, adding salt a little (I hate sauces "sweet"), until all the moisture of the tomatoes has not been absorbed.
If you want to add the cherry tomatoes, cut them in half and let them boil in salted water to a trickle. Do not let them crush if, like me, prefer them with a little 'consistency, rather than drain them and add remaining water to the rest of the sauce.
Cook the spaghetti in salted water. When the water boils, add one tablespoon of olive oil and pour in, lowering the flame a little. Drain al dente and pour in a pan with the sauce low, making the flavor for a minute or two.
Serve pasta sprinkled with grated pecorino.
Calzoni ripieni.
SMALL STUFFED CALZONIINGREDIENTS:
FOR 4 PEOPLE:
400 gr. flour
40 gr. yeast
150 gr. mozzarella
150 grams of cooked ham
pitted black olives
200 gr. tomato pulp
Olive oil
Oregano Salt and pepper
PREPARATION:
Dissolve yeast in warm water and mix with flour and a pinch of salt. Knead the dough and cut into balls.
Let rise for a couple of hours covered with a clean cloth. When you are sure of their rise, spread to the hard balls of dough with a rolling pin on each disc to the center a bit of a tablespoon of tomato mozzarella made with diced ham made in small pieces, a bit of a pinch pitted olives oregano a little bit of good olive oil and close to the edge of the calzone as in photo.
Bake on a baking sheet oiled with the furnace at temperatures 230 ° Remove from the oven until you see them swollen and colorful.
Serve hot.The filling can vary according to your tastes. for example, with the spinach. or with the sauce (same sauce bolognaise) WTH BEER IS VERY GOOD CALZONI
RE: Thanks for inviting me
Thanks for the invite. I made spaghetti a few times.RE: Thanks for inviting me
no visit me scammers ,pls!!!Spaghetti alla Bolognese.
Ingredients* 250 grams of spaghetti BARILLA
* 50 gr of bacon
* 200 grams of tomato pulp
* 250 grams of minced beef
* 1 carrot
* 1 onion
* 2 tablespoons oil (olive oil)
* 1 celery stalk
* 30 g butter
* salt
* chilly red pepper
* 4 basil leaves or more...
Preparation
1. Chop the onion, carrot, celery and fry with the olive oil and butter.
2. Add the bacon and chopped meatafter sprinkle with red wine
3. Let cook for about 7-8 minutes on medium heat.
4. Add the tomatoes, season with salt and pepper and cook for 1 hour and a half, stirring occasionally.
5. Cook and drain spaghetti al dente.
6. Prepare portions of spaghetti and add the sauce on each leaf and basil.
Buon Appettito!!!
Spaghetti alle Vongole Veraci
sorry!with wine white .Spaghetti alle Vongole Veraci
Spaghetti alle Vongole VeraciIngredients
Serves 4
approx 400g spaghetti (or linguine)BARILLA
1 kg of vongole veraci (Carpet clams)
a few tbsps of olive oil
2 cloves of garlic, thinly sliced
1 -2 peperoni
1 glass of white wine
1 bunch of parsley , chopped
A simple and delicious pasta dish, full of lovely fresh flavours. You can adjust the amount of garlic and peperoni to suit your taste, using a little less if you wish.
Method
1. Clean, then soak the vongole in a large bowl of cold water (1 hour
I COUNCIL TO PLACE IN THE MORNING BEFORE YOU GO TO WORK AFTER WORK SO SAVE TIME CLEANING), to which you've added a a few tablespoons of sea salt. This will help to get rid of any leftover sand or debris that might still be in the clams. Lift them out of the bowl with your hands and hold them under running water for the last rinse, then set them aside.
2. Start cooking your spaghetti (Cook a little under al dente !)
3. In a large, deep frying pan heat the olive oil gently and add the peperoni and garlic slices. Fry gently over a low heat for about for about a minute or so.
4. Add the cleaned vongole to the pan, swirling them around gently a few times before adding the glass of wine.
5. Cook the vongole over a high heat, shaking the pan occasionally. After a couple of minutes they should have opened. Check the sauce for seasoning, adding a pinch of salt, if necessary. Before adding the pasta, check the vongole , discarding any that haven't opened.
6. Drain the spaghetti and add it to the pan, then toss the pan gently to coat the pasta with the vongole sauce. Take it off the heat, add the chopped parsley and leave it to rest for a few seconds to allow the pasta to soak up some of the lovely juices.
Serve just as it is and NO CHEESE PLEASE ! ;-)Parmesan cheese never used in the dishes with seafood and fish !!!!!!wine wihite!
RE: Thanks for inviting me
ha ha lol it's ok put your recipe for frittata I'm sure is delicious|Thanks for inviting me
As a widower, living alone, I know only how to cook a frittata. Usually with onions or mushrooms. I hope to learn some new quick dishes…Steve
Lasagna in baked...
lasagna a little dish that needs more than 30 min I council for the weekend!!!!!joyLasagna in baked...
LasagneDifficulty: Difficulty 3
Servings: 4 people
Time: 110 minutes
Additional Notes: If you choose to use homemade lasagna must add the time of preparation of the dough
Ingredients:
400 gr. of Lasagne - Prepare Bechamel Base - Mozzarella Cheese - Grana Padano cheese - 150 gr. of ground beef - 150 gr. of minced pork - 150 gr. Sausage - 500 gr. Tomato Salsa Preparation of Base - 80 ml Dry white wine - 1 onion - 1 carrot - 1 stalk of celery - salt - pepper - extra virgin olive oil
The lasagna is a typical Italian dish, the point of being almost become a symbol of our cuisine.
Preparation:
Make lasagna with homemade pasta, or buy them ready in a good store BARILLA of fresh pasta.
Make the sauce by frying the onion, carrot and celery finely chopped in olive oil. Add meat and cook a few minutes over medium heat.
Sprinkle with the wine red, stir and add the tomato. Reduce heat, adjust salt and pepper and cook very slowly for at least 1 hour.
Proceed to make lasagna: Grease a baking dish with oil, place a layer of lasagna cooked in boiling salted water. Sprinkle with meat sauce and pour a layer of bechamel. Sprinkle with Parmesan and place the slices of mozzarella. Repeat to form the layers until you run out of ingredients. Formed with a layer of Parmesan and mozzarella.
Bake in hot oven at 200 degrees for about 30 minutes.
Measures:
Add a little oil in the cooking water to prevent the pasta from sticking together.
Once drained, pat dry with a cloth before you put them in the pan.
1 to 2 hours - baked Good idea for weekend with wine red
Tortellini with cream.peas and cooked ham...
400 g. of tortellini200 frozen peas (if you do not have freshly peas)
100 g. cooked ham
200 ml. heavy cream
1 / 4 onion
butter
grated Parmesan cheese
Cook the peas in lightly salted water, drain when cooked and keep aside. In a pan fry the chopped onion in butter, add the peas, ham, finely sliced, cream and enjoy a bit of ketchup if you want to give color to the cream. Drain the cooked tortellini, pour in the pan on the fire, mix together and serve. A pleasure to give you a sprinkling of Parmesan cheese. joy wit pink wine maybe Mateus
Farfalle al Salmone....
sorry at the end sprinkle with chopped parsleyIntroduce yourself to the group and post a comment. Or click the "reply" button in each comment, to reply to someone else's comment.