Kategori: pasta av 00 mel

Gnoccchi: are they pasta or dumplings? I say they are both, whitch allows me to include my favourite gnocchi recipes in this book. These beautiful potato (or not) cushions are another masterpiece of la cucina italiana. They should be soft and light enough that you can squash them against your palate with your tongue to… Fortsett å lese Gnocchi italian style

In Italy baked pasta (pasta al forno) does not mean only lasagne or cannelloni. There are many dishes, made with dried or fresh pasta that can be finished in the oven, and every region has its specialities. In fact, backed pasta seems to have been the first kind of pasta made in Italy. The Romans… Fortsett å lese Baked Italian Pasta

the shape of your pasta parcels realy comes down to your own personal preference: they can be square, round rectangulare, cresent, oval, triangular, diamond-shaped or even shaped like hats, rings or monybags. Their name vary according to the type of filling, their region of orgion and their size. such that it would be almost impossible… Fortsett å lese making filled italian pasta

The most important thing in ravioli is the filling, which must not be too soft or too wet. below are some ideas of for ideas for a few basic fillings: I leave the shape of ravioli and the choise of sauce to your creativity, But if you run out of ideas or time one day,… Fortsett å lese a few italian basic pasta fillings

Ravioli orginated as a way to use chopped-up leftovers to feed workers quickly. The earliest form of raviolo was a kind of miniature pie that was boiled instead of baked, but it has since evolved into the jewel of Italian cooking. Over the centuries, it has grown more refined with the pasta being stretched so… Fortsett å lese italian filled pasta

Fresh pasta (pasta fresca) hails mainly from the north and centre of Italy, where the sun does not shine as strongly as it does in the south, so pasta is made to be eaten straight away rather than being slowly dried. There are many regional variations when it comes to making pasta dough. In Emilia… Fortsett å lese Italian fresh pasta

pasta with salsa a crudo (uncooked sauce) is hot pasta tossed quickly with a cold, uncooked sauce and served immediately, while still warm. Most dressings of this kind cannot be prepeared and used stright away, but rather need to rest for fifteen minutes to an hour, to allow all the ingredients to macerate and infuse… Fortsett å lese Italian uncooked sauces

Dried pasta (pasta secca) is the most-eaten pasta in Italy and all over the world. Light and comfortable to digest, it is easier to handle than fresh pasta and can be stored for longer, so you can keep a wide selection of shapes in the pantry tosuit different moods and sauces. Don’t scrimp when it… Fortsett å lese italian dried pasta

Present in all regions of Italy, ragus are are interperented in different ways from the north to the south. The word comes from the French ragout, which is a meat stew cooked slowly over low heat; it might contain veal, beef, lamb, goat, rabbit, hare or other meats. In Italy, there are also differences in… Fortsett å lese Italian ragus

In people’s mind, tomato sauce is so linked with Italy that many are suprised to learn that until 1700, no tomatoes where used in Italian food. For that was when the new «Golden Apple» from america was finally accepted by Europeans. The southern Italian and the Spanish where the first to embrace it, while the… Fortsett å lese italian Tomato sauces

it’s a debate like the chicken and the egg, what’s more important: the pasta or the sauce? Is pasta just the logical base for a great stew, or is the sauce just an aftertought that might enhage a beautifully worked sculpture in dough? In this chapter we come down on the side of the sauce… Fortsett å lese some basic pasta sauses

For centuries, homes in the Italian contryside have been scented by the pot of soup that hangs permanently over the coals in the fireplace, welcomming the farmer home from the fields and hunter home from the forest. Soaps are among the most ancient staples of Italian cuisine. Very much of plesant origin, they are the… Fortsett å lese Soups and Broths

1 broccoli 1 blomkålhode 4-5 fedd hvitløk olje en håndfull nøtter, feks mandler en dæsj, kanskje 0.5 dl fløte salt pepper 1 pakke fullkornspasta parmesan Del broccolien og blomkålen i biter og kok til de er nesten møre (6-7 minutter). Sett til side, men spar litt av kokevannet. Fres finhakket hvitløk i olje og hell… Fortsett å lese broccolipasta

Bilder her

1 ss finhakket dill 1 ss finhakket gressløk 150 g røkelaks 3 dl kremfløte rød rogn av lodde rognkjeks laks eller ørret hakk dillen og gressløken skjær laksen i strimler la fløten koke litt inn legg laks dill  og gressløk oppi fløten kok opp serveres med nykokt pasta vil du gjøre retten festligere pynter du… Fortsett å lese laksepasta

1 skive loff 1/2 dl melk 20 stilker frisk merian 1 hvitløksbåt 35 g hasselnøtter 50 g nyrevet parmesan 1 1/2 dl olivenolje 1 ss varmt vann salt legg brødet i bløt i melken i noen minutter ha alt unntatt oljen og vannet oppi foodprosessoren og kjør det til en jevn masse mens maskinen er… Fortsett å lese merianpasta

1 dl engelsk ellple- og mintgele 2 ss smør 2 dl nypressede appelsinjuice 1 ss calvados 2 ss arrowroot 1 ss frisk finhakket mynte smelt gellen sammen med smørret over svak varme rør inn appelsinjuice og calvados jevn med arrowroot utrørt i litt vann tilsett mynten hell sausen over nykokte pastaen og bland godt nok… Fortsett å lese appelsin-epleduftende-pasta

Pasta – Made with friends

Pasta – made at home

Pasta Love the ART of PASTA

400 gr hvetemel 4 egg 1/2 ts salt 4ss olivenolje

500 g Hvetemel 1 1/4 dl vann 2 egg 2 ss olivenolje 1 ts salt