Easy to prepare Italian cuisine and 14 delicious recipes

With the excellent cooking technique of Ribollita and Al Dante Pasta, the Italian cuisine is undoubtedly the most delicious food on the planet, featuring flavor spectra that will maximize the taste of Gelato's palate. It is much easier than you think if you cook and put these flavors in your home in a practical and exquisite way. The most famous dishes of Italian cuisine are actually very convenient to cook at home. We shared this Italian wonder dishes and recipes that an amateur cook could easily bake and enjoy. Enjoy it already, sir.

Note: Although many of these recipes are Not exactly the same as the original recipe, the same flavor is simply
The resulting comments.

1. Caponata


You can think of Caponata as the Italian version of Ratatouille. It is made with a pile of vegetables, tomatoes, onions and, most importantly, the eggplant being cooked together and left for marinating. The result is a Sicilian wonder, which is also possible to consume with a delicious bread or to be eaten alone! This unique Mediterranean flavor will definitely appeal to your palate if you are looking for a tasty appetizer that can be quickly prepared for bulk meals. Even when you go to Sicily, we offer you an optimal recipe for Caponata, which has many different recipes.

Recipe

Materials to be used:
1 piece of large eggplant cut in cube form
Sea salt
1/4 bowls + 2 tablespoons extra virgin olive oil to be separately
1 large sliced yellow onion
1/2 Cup chopped celery
1 bowl of tomatoes cut in the form of cubes
Half a bowl of green olives, divided in two lengths
3 tablespoons salted and rined capers (caper)
Quarter Bowl red wine vinegar
2 tablespoons sugar
Fresh black pepper and rock salt to add extra flavor
Freshly chopped basil

Construction:
1-Put the eggplant sliced into a cube and add some salt. Keep the eggplant in the filter for about an hour. Do not rinse eggplant. Preheat your oven to 200 degrees Celsius.
2-The eggplant is cool on a baking sheet. Cook with 2 tablespoons of olive oil for 25-30 minutes or until the color is brownish and the size is slightly smaller.
3-During this time, sauté the onions in a large frying pan with 1/4 bowls of olive oil gently for 5 minutes. Then add the celery and 2 tablespoons of water on top of the stuffing and continue to sauté with the pan for 3 more minutes.
4-Add the tomato and cook for up to 5 minutes. Add olives, capers, red wine vinegar and sugar and bake for 10 more minutes. Add the baked eggplant, mix and bake for another 5 minutes.
5-Leave the mixture prepared in marinas for about an hour. The more you leave, the better. You can place it on the kitchen counter or in the refrigerator after a little cold.
6-Before serving, you can add some salt, some fresh black pepper and some olive oil, depending on your request.
7-The presentation can be served at room temperature or lightly heated with a freshly chopped basil and a delicious bread. Enjoy it.

 

2. Arancini


Although it is easy to do, it takes some time to prepare the delicious Arancini toppers. First you need to cook a Risotto that takes at least 30 minutes to prepare and wait for it to cool down. After cooling, it is enough to divide the Arancini to make and fry the bread that will form the crispy and tasty part of the outside. It's a great choice for parties with a crispy, creamy consistency and a party.

Note: Cook the rice Risotto one night in advance and leave it in the fridge at night. The more cold the rice, the easier it will be to make the shape of your Arancini balls.

Recipe

Materials to be used:
2 eggs
2 cups boiled rice
1 tablespoon olive oil
2 cups shredded parmesan cheese
1 cup flour
1 liter chicken juice
1 piece of mozzarella cheese
Very finely chopped half onion

Construction:
1-Heat the olive oil with half the butter in a thick-based saucepan, and sweat the onion, thyme and bay leaves. In the meantime, heat the vegetable or chicken water in a separate saucepan and keep it warm.
2-When the onions are transparent, add the rice when it is soft and stir thoroughly. But remember, you need to be scorching right before you break the rice. Cook Risotto by adding a scoop of hot vegetable juice.
3-After the rice is completely cooked, wait for the Risotto consistency, add parmesan and butter and connect.
4-check salt and pepper. Cool the cooked Risotto by spreading it in a flat tray.
5-after cooling, press the middle part by making a slightly larger round of walnuts and place in the middle of the pre-prepared cube mozzarellar.
6-Roll it completely into the ball. Prepare the balls for 15-20 minutes in the freezer freezer so you can make the paning process easier.
7-Add the arancini in the flour, egg and panko mixture and fry in deep oil. You can also add the grout parmesan to the breaded mortar.

3. Spaghetti Carbonara


Spaghetti Carbonara emerges with the addition of raw eggs to create a sauce of cream consistency in hot pasta. He cooks the eggs that are broken on the warmth of pasta. The veal jampons and Parmesan cheese that you add to it put the wonderful spaghetti in a very appetizing image. It can be seen from outside to be tasty, but there must be a reason why Spaghetti Carbonara is a classic dish.

Recipe

Materials to be used:
450 grams of spaghetti
2 tablespoons olive oil
110 grams Beef Ham
4 cloves of garlic
2 eggs
1 cup parmesan
1 handful of parsley
Salt

Construction:
1-Boil the pasta until it comes to the tooth in salty water.
2-2 egg yolk in a large pit bowl by heating the style of the double boiler, quickly flak, until you get a homogeneous look (1-1.5 minutes) to pasteurized. This process will not allow egg yolk to be raw.
3-Download the pit container from the benches and add the other ingredients and mix the ingredients thoroughly together.
4-Drain the boiled pasta, add up to 1/2 of the juice from the water gradually to the egg mixture. Do not forget to mix the mixture while adding the water.
5-Ensure that the sauced macaroni is combined with the sauce inside the bowl and the sauce reaches all over the pasta without breaking the pasta.

4. Saltimbocca


Saltimbocca, also called Saltimbocca alla Romana, is a meal served after being cooked in a frying pan with sage, veal contraband and Prosciutto. The recipe we'll give you is a chicken breast and it's easier to do. Saltimbocca is a dish that will add color to your dinner with a sauce simply to prepare using lemon juice and chicken juice. Next to this dish you can say spinach sauteed, green beans in oil or baked tomatoes with butter.

Recipe

Materials to be used:
8 Small Beef Chops
8 little slices of chicken salami
8 pieces of Island Tea Leaf
3 tablespoons butter
Half Cup heated broth
Salt
Ground pepper

Construction:
1-Beat the chicken flesh until thoroughly thinner. Put the chicken salami on each meat slice and add an island tea leaf on it
2-After adding the salt and pepper, wrap the slices around the inner material and roll. To avoid opening the rolls, stab them with a toothed coat.
3-Tease half the butter in a frying pan. After the oil is flushed, cook both faces for about 7-10 minutes until the rolls are flushed and the meat is thickens.
4-After adding the remaining butter and chicken water to the pan, boil the leftovers adhered to the bottom with the help of a wooden spoon.
5-finally serve after pouring the sauce on the Rolls

 

5. Cacio e Pepe


This classic pasta, which is very similar to Carbonara, is also very tasty. 5 Material: pasta, butter, pepper, Parmesan and an egg yolk with a soft and black pepper flavor is dominant, an easy to consume meal is revealed. If you love buttered noodles, Cacio e Pepe is an advanced version of it.

Recipe

Materials to be used:
400 grams spaghetti Pasta
2 teaspoons freshly ground black pepper
200 – 250 grams of grated Pecorino cheese
Salt according to your taste
1 – 1.5 cups of water that you boiled the pasta

Construction:
1-Put 4 liters of water into a saucepan and let it boil. 1 liter of water for every 100 grams of pasta is the ideal cooking measure.
2 Grate the Pecorino cheese in the smallest possible way until the water is boiled.
3-add salt before boiling water, then pasta.
4-The cooking time will differ according to the pasta you use. Boil your pasta According to the time it says on the package.
5-Heat the container to combine the pasta with the sauce as the specified time approaches. You can use the microwave oven to do this or you can sit in the hot water inside the pot where you cook the pasta as your cabin Bain Marie (Ben Mari) does.
6-Separate 1-1.5 cups from the boiled water of the pasta, drain the pasta. After we have filtered the pasta, take the coarse to prepare the sauce without touching the cold water.
7-Add the cheese and water slowly onto the pasta and stir. The sauce must have a creamy consistency. If the cheese is too dilated, stir it until the desired consistency by adding boiling water. Don't forget to add the pepper.
8-pecorino cheese is salty enough. We added salt in the water while boiling, but at this stage the sauce can be added to taste and salt.
9-When the desired consistency is caught in the sauce, take it to the plates and serve it warmly. Add some more grated cheese and pepper on the plate for a nice presentation.

6. Ribollita


Ribollita, one of the favorite flavors of Tuscany, contains many vegetables. An ideal meal for cold nights. Sometimes it's even served a day after cooking. Relaxing, warm and making a very easy meal Ribollita.

Recipe

Materials to be used:
1 cup ispir dried beans (hangover)
350 grams black cabbage
1 small Onion
2 small carrots
5 small ripe tomatoes
3 Pieces Fresh garlic
2 cloves of garlic
1 tea cup olive oil
1/2 lemon juice
1.5 Liters of water
3 + 1 teaspoon salt

Construction:
1-Pour the wetting water of the beans and place them in a saucepan in a pot until they exceed two fingers. Boil for 10 minutes after boiling. Drain this water.
2-put water and two tooth garlic back on the beans in the same way. Boil for 35-40 minutes after boiling. Add 1 teaspoon of salt at the end of the period and leave it to rest for 10 minutes with the water.
3-Meanwhile, let the black cabbage wash thoroughly and glide.
4-Chop the dried onion with very fine cooking. Peel the carrots 3 mm. Slice the thickness.
5-cut the onions with olive oil in a saucepan for 3 minutes without discoloration.
6-Chop the stems of the black cabbage 1 cm wide.
7-Add sliced carrots and black cabbage stalkings to the pot.
Add 8-2 teaspoon of salt and sweat the vegetables for 2 more minutes. Boil 1.5 liters of water in a separate place.
9-Peel the shells of the tomatoes, cut them in half and chop them into chunks.
10-add tomatoes and 1 teaspoon salt to the saucers. Two more minutes.
11-Add lemon juice and boiled water to the saucer. Close the lid and click on low heat for 20 minutes.
12-Drain the beans and add them to the pot. Cook for 10 more minutes.
13-1/2 cm of fresh garlic and black cabbage leaves. Chop it up. Stir in the pot. Click the lid closed for more than 10-12 minutes.
14-Check the salt at the end of this period, if necessary, take a little more and leave the lid to rest for 15 minutes. Serve Ribollita with fried whole wheat bread.

BC Panzanella


There's no simpler salad than a panzanella salad. You can do it using stale bread, tomatoes and all the seasonal vegetables you will find. The juice of the tomato, after a little rest of the salad, leaves itself with a perfect taste in the whole bowl. This salad with plenty of nutrients to feed you will give you the Mediterranean air.

Recipe

Materials to be used:
250 g bayskipped Village Bread
150 g black olives
1 red onion
5 tomatoes
3 cucumbers
20 basil leaves
5 tablespoons black olive paste
For sauce:
1 tablespoon grape vinegar
1 teaspoon lemon juice
4 tablespoons extra virgin olive oil
Salt
Black pepper

Construction:
1-Fill a large bowl with water and add a teaspoon of vinegar into it.
2-Throw the stale village bread in the water and soak it until it is tender.
3-Take aside the excess water of the bread by taking the paper napkin. Remove the beans from the olives.
4-Chop the onion into a thin ring. Chop tomatoes and cucodards in the form of coarse cubes.
5-Divide the basil leaves into chunks with your hand.
6-Slice the soft bread in a large cube and apply olive paste on it.
7-Take all ingredients into a service bowl and blend.
8-Mix all the ingredients necessary for the sauce in a bowl. Take the salad and serve.

8. Pasta e Basioli


Pasta e Basioli or bean pasta is a soup consistency that you can choose with a relaxed and wonderful taste. I have a more strict heart than a Normal home soup, but we can also say that it is more "soup" than a typical pasta. It goes great with a crispy bread and Parmesan cheese.

Recipe

Materials to be used:
2 cups boiled dried beans
2 cups boiled mexican beans (bring it into pure thoroughly with Blender)
1 large carrot (diced cube cube)
1 large onion (finely chopped)
2 cloves of garlic (small chopped)
3 celery stems (cubic cubes diced)
3 tablespoons olive oil
2 cups pasta
2 SAP Fresh rosemary
2 stalk fresh mountain thyme
2 Dry bay leaves
1.5 liters of chicken broth
Salt
Black pepper

Construction:
1-sauté onion, garlic, carrots and celery stems thoroughly with olive oil. Add the white dried beans and stir.
2-add chicken water and add salt, pepper and spices. When it starts to boil, add the pasta and cook it until it is tender.
3-Add and stir the Mexican beans that you have pure. Bring it to boil and bake for 2 minutes. Enjoy it, sir!

 

9. Spaghetti Aglio e Olio


This pasta recipe has one of the most practical and simple recipes you can make. You can cook the sauce by cooking a little in olive oil and adding red pepper on top. You can also put Parmesan cheese and chopped mindanoz in extra. These materials are quite tasty even on their own.

Recipe

Materials to be used:
Half a glass of olive oil
5 cloves of garlic
1 pinch of pepper
2 tablespoons pine nuts
2 tablespoons parsley
500 grams of bar pasta
Black pepper

Construction:
1-Boil a large pot of water, throwing in plenty of salt into it.
2-Add your macaroni and prepare your sauce while the pasta is cooked.
3-take olive oil in a pan, cook it on low heat until the flat and finely cut garlic is golden.
4-then add pine nuts and pepper flakes. After the pine nuts become light brown, take the pan from the stove.
5-add sauce, parsley and pepper to the cooked pasta and stir them all. Your pasta is ready.

10. Sicilian Braciola (Bruciuluni)


"Braciola" is sliced and cooked in a pan, but in a few different meanings, the Sicilian version is wrapped in steak. It's usually cooked with tomato sauce. If you added Marinara sauce on top of the veal wrapped with breadcrumbs and onions, it is a flavor that tastes uneaten.

Recipe

Ingredients to be used for sauce:
4 tomatoes
1 onion
4 cloves of garlic
Half a glass of olive oil
3 tablespoons tomato paste
Half a cup of water
1 tablespoon vinegar
One teaspoon of each: thyme, basil, salt, black pepper, paprika, sugar, dried parsley

Construction:
1-Beat the meat not too much, and extract the nerve and cartilage. Leave aside until you prepare the mortar below.
2-Before 50 gr. Salted beef, 1 clove of garlic and a handful of parsley all together. Prepare a few thin slices of ham, 6 slices of provolone (fresh cheddar) cheese, 2 tablespoons of washed grapes and 1 spoon of pine nuts on one side. Put a slice of ham, 1 slice of cheese, a little garlic, parsley and chopped beef, a few grapes and peanuts on each meat slice.
3-After wrapping the meat, tie it with a thread and cook it with Neapolitan meat Ragusu sauce in the saucepan. Keep in mind that the cooking time will be close to 2 hours.
4-When the meat is soft, remove it from the pot and boil the water until the consistency of a deep sauce. Then put the meat in the pot again to warm up and take some more sauce.
5-When serving, put the thin Braciole on the plate and hover over the sauce.

11. Bucatini All'amatriciana


This excellent pasta is made based on simple materials: Guanciale (a type of meat processed from beef or pork), pecorino cheese, tomatoes and sometimes onion. Sometimes it is possible to use Pancetta, which is another processed meat type instead of Guanciale. Pancetta is an easy material to be found in various markets in Turkey.

Recipe

Materials to be used:
1 Pack Spaghetti Pasta
3 tablespoons olive oil
1/2 Cups white wine
1 onion
5 Large size tomatoes
5 slices Pancetta
1 teaspoon pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt

Construction:
1-cut the dried onion into small pieces. Chop the tomatoes you peel into cubes. Cut the pancetta slices to match the onions.
2-Stir the olive oil in a frying pan. Sauté the chopped onions until they have a slight color. Add pancetta pieces, stir.
3-Add the white wine you will optionally use at this stage and continue to sauté the onions until the smell of alcohol is gone.
4-Add tomato cubes, salt, pepper and flake pepper, which will give the pasta an insatiable flavor. Boil the sauce for 10 minutes on high heat.
5-Boil the spaghetti pasta for 8-10 minutes in the abundant salt water boiling.
6-After filtering the boiled pasta, blend it with the sauce that is boiling.
7-Serve the pasta with a mixture of grated cheese on the smoke you received on the service plate.

12. Gelo D'anguria


The Sicilian watermelon pudding, Gelo d'anguria (Gelo di Anguria) is a light dessert that is very easy to do and extremely tasty on hot summer days. With its great consistency and practical construction and service, Gelo D'anguria may be the best thing you can do with a watermelon.

Recipe

Materials to be used:
2 kilos of watermelon (separated from shells)
Half Cup powdered sugar
Half cup corn flour (cornstarch)
1 Pack Vanilla
1 teaspoon cinnamon
In addition, you can add hammered pistachios on top

Construction:
1-Firstly mix the watermelon through the blender. Then, with the help of a wire filter, get rid of the seeds of the watermelon.
2-After this procedure, take a deep pot to your stove. Add watermelon, powdered sugar, corn flour and vanilla and start stirring.
3-Boil the pudding and add the cinnamon close to the consistency and stir a little more.
4-Pour the cooked pudding into the bowls while hot and allow it to cool.
5-After holding the onion pudding for about 2 hours in the cupboard, you can add and serve the crushed pistachio and coconut.

 

13. Panna Cotta


Panna Cotta is a simple dessert made with sugary milk, cream and gelatin. It has a similar consistency to pudding, but a lighter flavor. Oily milk can give a sharp taste. If you put a fresh berry on top of it, it's simple but it's a perfect flavor that will appeal to your taste buds.

Recipe

Materials to be used:
400 ml milk (2 cups)
400 ml liquid cream
1 cup powdered sugar
1 Vanilla Bar
6 Sheets of gelatin
Materials to be used for raspberry sauce:
200 g frozen Raspberry
2 tablespoons sugar
1 tea cup water
1.5 tablespoons starch
1 Pack Vanilla

Construction:
1-Add the cold water to cover the gelatines by taking them into a suitable container. Wait for 5 minutes until the Gelatinis soft.
2-On the other hand mix milk, liquid cream and sugar in a saucepan.
3-Cut out the vanilla bar and add the seeds in the milk by scraping it with the opposite of the blade. Add the bark and heat the milk to the boiling point.
4-then take off the stove and remove the vanilla bar. Stir the gelatines that softening the inside by mixing with the bealer. Make sure that the gelatinis are evenly dissolved and dispersible.
5-Pour the mixture into the containers. When the first heat comes out, let it cool in the fridge.
6-for raspberry sauce, take a small pot of all the ingredients and stir it to cook. Mix with the Bealer and crush the raspberries to make them mash. When you boil it, take it from the stove.
7-You can walk and serve the sauce on the cold dessert.

14. Affogato


Affogato is done by pouring hot espresso on ice cream. It's so simple that you don't actually need a complicated recipe. Affogato is a soft and incredibly tasty dessert that you can eat after a heavy meal in the middle of the day. Some of it is a dessert, some of which are soft drinks. Remember, if you use a thick coffee, the taste and consistency of espresso will not be as desired. There will be melting at the base of the ice cream, so don't let it scare you. You can also prepare your coffee with chocolate ice cream.

Recipe

Materials to be used:
2 tablespoons fine ground coffee
2 Ball Vanilla ice cream

Construction:
1-transfer finely ground coffee into the espresso machine. Add water in accordance with the machine's instructions.
2-then put your cups in the bottom and leave to brew. As it is bream, it will drip into the cups and become exquisite.
3-Take the espresso that is bream and dripping into the cups. Put a ball of vanilla ice cream in it while it's still hot.
4-If you wish, add some more espresso.

Enjoy your meal

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Easy to prepare Italian cuisine and 14 delicious recipes

With the excellent cooking technique of Ribollita and Al Dante Pasta, the Italian cuisine is undoubtedly the most delicious food on the planet, featuring flavor spectra that will maximize the taste of Gelato's palate. It is much easier than you think if you cook and put these flavors in your home in a practical and exquisite way. The most famous dishes of Italian cuisine are actually very convenient to cook at home. We shared this Italian wonder dishes and recipes that an amateur cook could easily bake and enjoy. Enjoy it already, sir.

Note: Although many of these recipes are Not exactly the same as the original recipe, the same flavor is simply
The resulting comments.

1. Caponata


You can think of Caponata as the Italian version of Ratatouille. It is made with a pile of vegetables, tomatoes, onions and, most importantly, the eggplant being cooked together and left for marinating. The result is a Sicilian wonder, which is also possible to consume with a delicious bread or to be eaten alone! This unique Mediterranean flavor will definitely appeal to your palate if you are looking for a tasty appetizer that can be quickly prepared for bulk meals. Even when you go to Sicily, we offer you an optimal recipe for Caponata, which has many different recipes.

Recipe

Materials to be used:
1 piece of large eggplant cut in cube form
Sea salt
1/4 bowls + 2 tablespoons extra virgin olive oil to be separately
1 large sliced yellow onion
1/2 Cup chopped celery
1 bowl of tomatoes cut in the form of cubes
Half a bowl of green olives, divided in two lengths
3 tablespoons salted and rined capers (caper)
Quarter Bowl red wine vinegar
2 tablespoons sugar
Fresh black pepper and rock salt to add extra flavor
Freshly chopped basil

Construction:
1-Put the eggplant sliced into a cube and add some salt. Keep the eggplant in the filter for about an hour. Do not rinse eggplant. Preheat your oven to 200 degrees Celsius.
2-The eggplant is cool on a baking sheet. Cook with 2 tablespoons of olive oil for 25-30 minutes or until the color is brownish and the size is slightly smaller.
3-During this time, sauté the onions in a large frying pan with 1/4 bowls of olive oil gently for 5 minutes. Then add the celery and 2 tablespoons of water on top of the stuffing and continue to sauté with the pan for 3 more minutes.
4-Add the tomato and cook for up to 5 minutes. Add olives, capers, red wine vinegar and sugar and bake for 10 more minutes. Add the baked eggplant, mix and bake for another 5 minutes.
5-Leave the mixture prepared in marinas for about an hour. The more you leave, the better. You can place it on the kitchen counter or in the refrigerator after a little cold.
6-Before serving, you can add some salt, some fresh black pepper and some olive oil, depending on your request.
7-The presentation can be served at room temperature or lightly heated with a freshly chopped basil and a delicious bread. Enjoy it.

 

2. Arancini


Although it is easy to do, it takes some time to prepare the delicious Arancini toppers. First you need to cook a Risotto that takes at least 30 minutes to prepare and wait for it to cool down. After cooling, it is enough to divide the Arancini to make and fry the bread that will form the crispy and tasty part of the outside. It's a great choice for parties with a crispy, creamy consistency and a party.

Note: Cook the rice Risotto one night in advance and leave it in the fridge at night. The more cold the rice, the easier it will be to make the shape of your Arancini balls.

Recipe

Materials to be used:
2 eggs
2 cups boiled rice
1 tablespoon olive oil
2 cups shredded parmesan cheese
1 cup flour
1 liter chicken juice
1 piece of mozzarella cheese
Very finely chopped half onion

Construction:
1-Heat the olive oil with half the butter in a thick-based saucepan, and sweat the onion, thyme and bay leaves. In the meantime, heat the vegetable or chicken water in a separate saucepan and keep it warm.
2-When the onions are transparent, add the rice when it is soft and stir thoroughly. But remember, you need to be scorching right before you break the rice. Cook Risotto by adding a scoop of hot vegetable juice.
3-After the rice is completely cooked, wait for the Risotto consistency, add parmesan and butter and connect.
4-check salt and pepper. Cool the cooked Risotto by spreading it in a flat tray.
5-after cooling, press the middle part by making a slightly larger round of walnuts and place in the middle of the pre-prepared cube mozzarellar.
6-Roll it completely into the ball. Prepare the balls for 15-20 minutes in the freezer freezer so you can make the paning process easier.
7-Add the arancini in the flour, egg and panko mixture and fry in deep oil. You can also add the grout parmesan to the breaded mortar.

3. Spaghetti Carbonara


Spaghetti Carbonara emerges with the addition of raw eggs to create a sauce of cream consistency in hot pasta. He cooks the eggs that are broken on the warmth of pasta. The veal jampons and Parmesan cheese that you add to it put the wonderful spaghetti in a very appetizing image. It can be seen from outside to be tasty, but there must be a reason why Spaghetti Carbonara is a classic dish.

Recipe

Materials to be used:
450 grams of spaghetti
2 tablespoons olive oil
110 grams Beef Ham
4 cloves of garlic
2 eggs
1 cup parmesan
1 handful of parsley
Salt

Construction:
1-Boil the pasta until it comes to the tooth in salty water.
2-2 egg yolk in a large pit bowl by heating the style of the double boiler, quickly flak, until you get a homogeneous look (1-1.5 minutes) to pasteurized. This process will not allow egg yolk to be raw.
3-Download the pit container from the benches and add the other ingredients and mix the ingredients thoroughly together.
4-Drain the boiled pasta, add up to 1/2 of the juice from the water gradually to the egg mixture. Do not forget to mix the mixture while adding the water.
5-Ensure that the sauced macaroni is combined with the sauce inside the bowl and the sauce reaches all over the pasta without breaking the pasta.

4. Saltimbocca


Saltimbocca, also called Saltimbocca alla Romana, is a meal served after being cooked in a frying pan with sage, veal contraband and Prosciutto. The recipe we'll give you is a chicken breast and it's easier to do. Saltimbocca is a dish that will add color to your dinner with a sauce simply to prepare using lemon juice and chicken juice. Next to this dish you can say spinach sauteed, green beans in oil or baked tomatoes with butter.

Recipe

Materials to be used:
8 Small Beef Chops
8 little slices of chicken salami
8 pieces of Island Tea Leaf
3 tablespoons butter
Half Cup heated broth
Salt
Ground pepper

Construction:
1-Beat the chicken flesh until thoroughly thinner. Put the chicken salami on each meat slice and add an island tea leaf on it
2-After adding the salt and pepper, wrap the slices around the inner material and roll. To avoid opening the rolls, stab them with a toothed coat.
3-Tease half the butter in a frying pan. After the oil is flushed, cook both faces for about 7-10 minutes until the rolls are flushed and the meat is thickens.
4-After adding the remaining butter and chicken water to the pan, boil the leftovers adhered to the bottom with the help of a wooden spoon.
5-finally serve after pouring the sauce on the Rolls

 

5. Cacio e Pepe


This classic pasta, which is very similar to Carbonara, is also very tasty. 5 Material: pasta, butter, pepper, Parmesan and an egg yolk with a soft and black pepper flavor is dominant, an easy to consume meal is revealed. If you love buttered noodles, Cacio e Pepe is an advanced version of it.

Recipe

Materials to be used:
400 grams spaghetti Pasta
2 teaspoons freshly ground black pepper
200 – 250 grams of grated Pecorino cheese
Salt according to your taste
1 – 1.5 cups of water that you boiled the pasta

Construction:
1-Put 4 liters of water into a saucepan and let it boil. 1 liter of water for every 100 grams of pasta is the ideal cooking measure.
2 Grate the Pecorino cheese in the smallest possible way until the water is boiled.
3-add salt before boiling water, then pasta.
4-The cooking time will differ according to the pasta you use. Boil your pasta According to the time it says on the package.
5-Heat the container to combine the pasta with the sauce as the specified time approaches. You can use the microwave oven to do this or you can sit in the hot water inside the pot where you cook the pasta as your cabin Bain Marie (Ben Mari) does.
6-Separate 1-1.5 cups from the boiled water of the pasta, drain the pasta. After we have filtered the pasta, take the coarse to prepare the sauce without touching the cold water.
7-Add the cheese and water slowly onto the pasta and stir. The sauce must have a creamy consistency. If the cheese is too dilated, stir it until the desired consistency by adding boiling water. Don't forget to add the pepper.
8-pecorino cheese is salty enough. We added salt in the water while boiling, but at this stage the sauce can be added to taste and salt.
9-When the desired consistency is caught in the sauce, take it to the plates and serve it warmly. Add some more grated cheese and pepper on the plate for a nice presentation.

6. Ribollita


Ribollita, one of the favorite flavors of Tuscany, contains many vegetables. An ideal meal for cold nights. Sometimes it's even served a day after cooking. Relaxing, warm and making a very easy meal Ribollita.

Recipe

Materials to be used:
1 cup ispir dried beans (hangover)
350 grams black cabbage
1 small Onion
2 small carrots
5 small ripe tomatoes
3 Pieces Fresh garlic
2 cloves of garlic
1 tea cup olive oil
1/2 lemon juice
1.5 Liters of water
3 + 1 teaspoon salt

Construction:
1-Pour the wetting water of the beans and place them in a saucepan in a pot until they exceed two fingers. Boil for 10 minutes after boiling. Drain this water.
2-put water and two tooth garlic back on the beans in the same way. Boil for 35-40 minutes after boiling. Add 1 teaspoon of salt at the end of the period and leave it to rest for 10 minutes with the water.
3-Meanwhile, let the black cabbage wash thoroughly and glide.
4-Chop the dried onion with very fine cooking. Peel the carrots 3 mm. Slice the thickness.
5-cut the onions with olive oil in a saucepan for 3 minutes without discoloration.
6-Chop the stems of the black cabbage 1 cm wide.
7-Add sliced carrots and black cabbage stalkings to the pot.
Add 8-2 teaspoon of salt and sweat the vegetables for 2 more minutes. Boil 1.5 liters of water in a separate place.
9-Peel the shells of the tomatoes, cut them in half and chop them into chunks.
10-add tomatoes and 1 teaspoon salt to the saucers. Two more minutes.
11-Add lemon juice and boiled water to the saucer. Close the lid and click on low heat for 20 minutes.
12-Drain the beans and add them to the pot. Cook for 10 more minutes.
13-1/2 cm of fresh garlic and black cabbage leaves. Chop it up. Stir in the pot. Click the lid closed for more than 10-12 minutes.
14-Check the salt at the end of this period, if necessary, take a little more and leave the lid to rest for 15 minutes. Serve Ribollita with fried whole wheat bread.

BC Panzanella


There's no simpler salad than a panzanella salad. You can do it using stale bread, tomatoes and all the seasonal vegetables you will find. The juice of the tomato, after a little rest of the salad, leaves itself with a perfect taste in the whole bowl. This salad with plenty of nutrients to feed you will give you the Mediterranean air.

Recipe

Materials to be used:
250 g bayskipped Village Bread
150 g black olives
1 red onion
5 tomatoes
3 cucumbers
20 basil leaves
5 tablespoons black olive paste
For sauce:
1 tablespoon grape vinegar
1 teaspoon lemon juice
4 tablespoons extra virgin olive oil
Salt
Black pepper

Construction:
1-Fill a large bowl with water and add a teaspoon of vinegar into it.
2-Throw the stale village bread in the water and soak it until it is tender.
3-Take aside the excess water of the bread by taking the paper napkin. Remove the beans from the olives.
4-Chop the onion into a thin ring. Chop tomatoes and cucodards in the form of coarse cubes.
5-Divide the basil leaves into chunks with your hand.
6-Slice the soft bread in a large cube and apply olive paste on it.
7-Take all ingredients into a service bowl and blend.
8-Mix all the ingredients necessary for the sauce in a bowl. Take the salad and serve.

8. Pasta e Basioli


Pasta e Basioli or bean pasta is a soup consistency that you can choose with a relaxed and wonderful taste. I have a more strict heart than a Normal home soup, but we can also say that it is more "soup" than a typical pasta. It goes great with a crispy bread and Parmesan cheese.

Recipe

Materials to be used:
2 cups boiled dried beans
2 cups boiled mexican beans (bring it into pure thoroughly with Blender)
1 large carrot (diced cube cube)
1 large onion (finely chopped)
2 cloves of garlic (small chopped)
3 celery stems (cubic cubes diced)
3 tablespoons olive oil
2 cups pasta
2 SAP Fresh rosemary
2 stalk fresh mountain thyme
2 Dry bay leaves
1.5 liters of chicken broth
Salt
Black pepper

Construction:
1-sauté onion, garlic, carrots and celery stems thoroughly with olive oil. Add the white dried beans and stir.
2-add chicken water and add salt, pepper and spices. When it starts to boil, add the pasta and cook it until it is tender.
3-Add and stir the Mexican beans that you have pure. Bring it to boil and bake for 2 minutes. Enjoy it, sir!

 

9. Spaghetti Aglio e Olio


This pasta recipe has one of the most practical and simple recipes you can make. You can cook the sauce by cooking a little in olive oil and adding red pepper on top. You can also put Parmesan cheese and chopped mindanoz in extra. These materials are quite tasty even on their own.

Recipe

Materials to be used:
Half a glass of olive oil
5 cloves of garlic
1 pinch of pepper
2 tablespoons pine nuts
2 tablespoons parsley
500 grams of bar pasta
Black pepper

Construction:
1-Boil a large pot of water, throwing in plenty of salt into it.
2-Add your macaroni and prepare your sauce while the pasta is cooked.
3-take olive oil in a pan, cook it on low heat until the flat and finely cut garlic is golden.
4-then add pine nuts and pepper flakes. After the pine nuts become light brown, take the pan from the stove.
5-add sauce, parsley and pepper to the cooked pasta and stir them all. Your pasta is ready.

10. Sicilian Braciola (Bruciuluni)


"Braciola" is sliced and cooked in a pan, but in a few different meanings, the Sicilian version is wrapped in steak. It's usually cooked with tomato sauce. If you added Marinara sauce on top of the veal wrapped with breadcrumbs and onions, it is a flavor that tastes uneaten.

Recipe

Ingredients to be used for sauce:
4 tomatoes
1 onion
4 cloves of garlic
Half a glass of olive oil
3 tablespoons tomato paste
Half a cup of water
1 tablespoon vinegar
One teaspoon of each: thyme, basil, salt, black pepper, paprika, sugar, dried parsley

Construction:
1-Beat the meat not too much, and extract the nerve and cartilage. Leave aside until you prepare the mortar below.
2-Before 50 gr. Salted beef, 1 clove of garlic and a handful of parsley all together. Prepare a few thin slices of ham, 6 slices of provolone (fresh cheddar) cheese, 2 tablespoons of washed grapes and 1 spoon of pine nuts on one side. Put a slice of ham, 1 slice of cheese, a little garlic, parsley and chopped beef, a few grapes and peanuts on each meat slice.
3-After wrapping the meat, tie it with a thread and cook it with Neapolitan meat Ragusu sauce in the saucepan. Keep in mind that the cooking time will be close to 2 hours.
4-When the meat is soft, remove it from the pot and boil the water until the consistency of a deep sauce. Then put the meat in the pot again to warm up and take some more sauce.
5-When serving, put the thin Braciole on the plate and hover over the sauce.

11. Bucatini All'amatriciana


This excellent pasta is made based on simple materials: Guanciale (a type of meat processed from beef or pork), pecorino cheese, tomatoes and sometimes onion. Sometimes it is possible to use Pancetta, which is another processed meat type instead of Guanciale. Pancetta is an easy material to be found in various markets in Turkey.

Recipe

Materials to be used:
1 Pack Spaghetti Pasta
3 tablespoons olive oil
1/2 Cups white wine
1 onion
5 Large size tomatoes
5 slices Pancetta
1 teaspoon pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt

Construction:
1-cut the dried onion into small pieces. Chop the tomatoes you peel into cubes. Cut the pancetta slices to match the onions.
2-Stir the olive oil in a frying pan. Sauté the chopped onions until they have a slight color. Add pancetta pieces, stir.
3-Add the white wine you will optionally use at this stage and continue to sauté the onions until the smell of alcohol is gone.
4-Add tomato cubes, salt, pepper and flake pepper, which will give the pasta an insatiable flavor. Boil the sauce for 10 minutes on high heat.
5-Boil the spaghetti pasta for 8-10 minutes in the abundant salt water boiling.
6-After filtering the boiled pasta, blend it with the sauce that is boiling.
7-Serve the pasta with a mixture of grated cheese on the smoke you received on the service plate.

12. Gelo D'anguria


The Sicilian watermelon pudding, Gelo d'anguria (Gelo di Anguria) is a light dessert that is very easy to do and extremely tasty on hot summer days. With its great consistency and practical construction and service, Gelo D'anguria may be the best thing you can do with a watermelon.

Recipe

Materials to be used:
2 kilos of watermelon (separated from shells)
Half Cup powdered sugar
Half cup corn flour (cornstarch)
1 Pack Vanilla
1 teaspoon cinnamon
In addition, you can add hammered pistachios on top

Construction:
1-Firstly mix the watermelon through the blender. Then, with the help of a wire filter, get rid of the seeds of the watermelon.
2-After this procedure, take a deep pot to your stove. Add watermelon, powdered sugar, corn flour and vanilla and start stirring.
3-Boil the pudding and add the cinnamon close to the consistency and stir a little more.
4-Pour the cooked pudding into the bowls while hot and allow it to cool.
5-After holding the onion pudding for about 2 hours in the cupboard, you can add and serve the crushed pistachio and coconut.

 

13. Panna Cotta


Panna Cotta is a simple dessert made with sugary milk, cream and gelatin. It has a similar consistency to pudding, but a lighter flavor. Oily milk can give a sharp taste. If you put a fresh berry on top of it, it's simple but it's a perfect flavor that will appeal to your taste buds.

Recipe

Materials to be used:
400 ml milk (2 cups)
400 ml liquid cream
1 cup powdered sugar
1 Vanilla Bar
6 Sheets of gelatin
Materials to be used for raspberry sauce:
200 g frozen Raspberry
2 tablespoons sugar
1 tea cup water
1.5 tablespoons starch
1 Pack Vanilla

Construction:
1-Add the cold water to cover the gelatines by taking them into a suitable container. Wait for 5 minutes until the Gelatinis soft.
2-On the other hand mix milk, liquid cream and sugar in a saucepan.
3-Cut out the vanilla bar and add the seeds in the milk by scraping it with the opposite of the blade. Add the bark and heat the milk to the boiling point.
4-then take off the stove and remove the vanilla bar. Stir the gelatines that softening the inside by mixing with the bealer. Make sure that the gelatinis are evenly dissolved and dispersible.
5-Pour the mixture into the containers. When the first heat comes out, let it cool in the fridge.
6-for raspberry sauce, take a small pot of all the ingredients and stir it to cook. Mix with the Bealer and crush the raspberries to make them mash. When you boil it, take it from the stove.
7-You can walk and serve the sauce on the cold dessert.

14. Affogato


Affogato is done by pouring hot espresso on ice cream. It's so simple that you don't actually need a complicated recipe. Affogato is a soft and incredibly tasty dessert that you can eat after a heavy meal in the middle of the day. Some of it is a dessert, some of which are soft drinks. Remember, if you use a thick coffee, the taste and consistency of espresso will not be as desired. There will be melting at the base of the ice cream, so don't let it scare you. You can also prepare your coffee with chocolate ice cream.

Recipe

Materials to be used:
2 tablespoons fine ground coffee
2 Ball Vanilla ice cream

Construction:
1-transfer finely ground coffee into the espresso machine. Add water in accordance with the machine's instructions.
2-then put your cups in the bottom and leave to brew. As it is bream, it will drip into the cups and become exquisite.
3-Take the espresso that is bream and dripping into the cups. Put a ball of vanilla ice cream in it while it's still hot.
4-If you wish, add some more espresso.

Enjoy your meal

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