Oricat de light am (vrea sa) manca(m), trebuie sa recunoastem ca - uneori, sau chiar deseori - simtim ca ar fi timpul pentru .... PASTE. :) La noi, cu un Carnivor si un Vegetarian, pastele se fierb impreuna insa sosurile se fac separat. Clarificarea asta e binevenita, caci sunt 2 tigai in imagini. Si nu am vrea sa fiti dezorientati in vreun fel. ----------------------------------------------------------------------------- However light we eat (or would love to eat), everyone must admit once in a while - or a lot in a while - we feel the need for ....... PASTA! :) At our 'headquarters', having one Meat-lover and one Veggie-lover implies we must use two separate sauce pans, while allowed to boil the pasta all in one pan. This is why you can see there were two frying pans featured in the below pics. Just a bit of a clarification was needed there, for the avoidance of any confusion whatsoever. ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 2 portii generoase (romanesti, nu italienesti): 1 ceapa alba vreo 2-3 catei de usturoi 200ml rosii pasate, la cutie un dovlecel mic o vanata mica, sau o jumatate vreo 3-4 ciuperci brune cca. 100g Lardons (bucatele de sunca cu putina grasime) paste Tagliatelle Parmezan sare, piper, ulei de masline si busuioc Ce-am gresit: Inca nu mi-am dat seama. Si au si disparurt, pana sa ma gandesc prea mult la asta. Ce fac mai bun sau mai bine data viitoare: Folosesc rosii intregi in conserva. am constatat recent ca sosul devine muuult mai consistent si mai gustos astfel. De unde am reteta: Nu e chiar o reteta in sine; e o variatie de la risotto primavera, despre care vorbiram aici. In fine, acolo se discuta despre risotto clasic, dar ideea se intelege. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 generous servings (Romanian servings, not Italian): 1 one plain white onion 2-3 garlic cloves 200ml passata di pomodori, ready made about 3-4 brown mushrooms one small zucchini one small eggplant; or one half of it about 100g Lardons Tagliatelle pasta Parmesan salt, pepper, olive oil and basil What I did wrong: I am not sure; and by the time I wanted to focus on that, the food dissapeared from our plates. :) What I need to do better or tastier the next time: I must try again with canned whole tomatoes. This make for a thick sauce and full-flavoured is guaranteed. How I came across this recipe: This is in fact a variation form Rizotto Alla Primavera, and if you remember, we wrote about rizotto here. Incepem traditional, in cazul meu cu doua tigai cu putin ulei de masline pe foc; legumele sunt deja taiate cubulete (dovlecelul si vanata, ceapa si usturoiul), respectiv felii (ciupercile). ----------------------------------------------------------------------------- I started off traditionally, with two frying pans in my case, some olive oil in each of them and fire up; at that point, my vegetables were already chopped, diced or sliced, as the case may be. Pastele fierb in apa cu sare; am citit pe undeva ca apa in care pastele fierb ar trebui sa fie sarata, pentru ca ele sa isi traga suficienta sare in timpul fierberii. Am facut asa mereu de cand am citit, insa nu pot spune cu certitudine ca au iesit mai bune din cauza asta. Insa ies mereu foarte bune; poate o fi din cauza asta... ----------------------------------------------------------------------------- My pasta is left to boil in a pan three-quarters filled with salted water. I once read the water for the pasta should taste salty so that the pasta can get that flavour during the boil. I did so every time since I read that and though I cannot be certain this was the reason, I must say they taste really good every time; this might have a contribution, it's all I'm saying... Cand uleiul e destul de incins, prima care intra e ceapa; cateva secunde dupa, merge sunca (in tigaia pentru Carnivor), iar apoi ciupercile, dovlecelul, vanata si usturoiul. Ar trebui sa le inabusim nitel, cat grasimea de pe sunca s-ar topi iar ciupercile ar lasa putina apa. Apoi, ar fi cazul sa adaugam sucul de rosii si, daca este necesar pentru ca sosul e prea gros, putin din apa de la paste. Sosul obtinut se lasa sa fiarba la foc mic, cu o lingurita de zahar (asta ajuta sa se elimine aciditatea rosiilor). ----------------------------------------------------------------------------- When the oil is hot enough, the first one that goes in is the onion; seconds afterwards, it's time to add the Lardons (in the frying pan dedicated to the Meat-lover), then the mushrooms, eggplant, zucchini and garlic. They should be left to steam, just enough until the fat of the ham melts down and the mushrooms start to leave their water. Then, it's time to add the tomatoes passata and, if it is anymore needed to have a less thick sauce, a bit of the water from boiling the pasta. The sauce needs to cook under a low flame with the addition of a one teaspoon of sugar, which is said to help relieve the tomatoes' acidity. Cand sosul fiert destul (i.e.: nu se mai simte aciditatea rosiilor, capata o culoare mai mult spre portocaliu decat spre rosu), adaugam busuiocul si apoi pastele scurse si trecute printr-un jet cu apa rece. Povestea cu jetul de apa rece peste paste e controversata, pare ca italienii nu fac asta; eu o fac pentru ca, in varianta in care nu spal excesul de amidon de pe paste, e mai greu de digerat multimea de carbohidrati. In mod ideal, pastele mai stau putin pe foc in sos, pret de cel mult 2 minute, pentru a se cunoaste mai bine. ----------------------------------------------------------------------------- When the sauce is enough boiled (i.e.: you can no longer feel the acidity and the colour is more close to orange than it is to red), you can add the basil and the pasta. Regarding the pasta, I always drain it and wash it with cold water but this is a rather controversed method, since it seems Italians do not do it like this. My main reason is that I can better digest this huge amount of carbs, if I wash excess of starch. Ideally, the pasta should further cook into the sauce for about no more than 2 minutes, so that all flavours get to know each other. Am servit cu parmezan proaspat razuit si o frunzulita de busuioc proaspat. Delicios! ----------------------------------------------------------------------------- I served with freshly-grated pamesan and one small leave of fresh basil. And may I just say: it was delicious! -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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