Tagliatelle with mushrooms and meat
Put the chopped onion with a little oil (I usually use olives but it is not mandatory, you can also use the sunflower or corn), when it starts to become transparent and soften, add the minced meat and mushrooms (no too small because they decrease) and let them harden together and then add the wine.
When the alcohol in the wine has evaporated, add the finely chopped garlic, a little salt and sweet cream; let it boil and turn off the heat (you can add a little ground pepper if you want and like it). Meanwhile, boil the pasta (cooking time depends on the pasta, I used tagliatelle, but any type of pasta is good). When they are cooked, drain the water, add the sauce and Parmesan cheese and serve.
I hope you enjoy!
Recipe №2. Julienne with chicken and mushrooms with yogurt and nuts
julienne very original recipe that will definitely appeal to those who are trying to stick to the diet and watching her figure. The sauce is not prepared here from cream and yogurt. Such a julienne turns out to be no less tasty, and poses no danger to the figures.
To prepare you need the following ingredients: chicken breast 1. - 300 grams.
2. Fresh mushrooms - 300 grams.
3. Onion - 1 medium-sized head.
4. natural yogurt without additives - 150 grams.
5. hard cheese - 100 grams.
Vegetable oil 7. - 4 tablespoons.
9. Salt, black pepper, spices and spices to taste.
1. Chicken breasts are thawed, the seeds are removed, the skin is cut away. Wash the meat under running water and cut into small pieces. Heat a small amount of vegetable oil in a pan, fry the chicken over high heat to form a delicious crust.
2. Peeled onions, wash and finely. Shinkuem Mushrooms clean, wash well and cut into thin slices. In a frying pan with chicken add the butter and onion. Stir, fry for five minutes. After that, add the mushrooms, salt, black pepper and spices, mix, fry together until the liquid evaporates completely. When the liquid has evaporated, spread the yogurt in the pan, stir to reduce the heat. Boil for five minutes and turn off the heat.
3. Rub the cheese on a coarse grater. Nuts are peeled, ground in a blender. Mix the cottage cheese with the walnuts.
4. The contents of the pan are placed in the pan, sprinkle with a mixture of cheese and nuts. Send Julienne in a preheated oven at two hundred and twenty degrees for five minutes.
Julienne ready served at hot table with a garnish of fresh vegetables or boiled white rice. Bon Appetit!
Tagliatelle with Chicken and Mushrooms
A recipe ready in less than 30 minutes! These pastas are delicious and are made very quickly, due to the fact that they are prepared with ready-cooked chicken breast. A day ago I grilled chicken breast and I had 2 pieces left, so I thought of turning chicken breast into a new dish. The result was tasty)
Wash the leeks and peppers well, then cut them into thin slices. In a pan pour a little olive oil, then put the leeks and peppers to harden, about 5 minutes. We pass the mushrooms through a stream of cold water to clean them, then we slice them and add them to the pan. Now it's time to boil the pasta in salted water. After another 5 minutes add oregano, sour cream, flour and water.
Stir until smooth, season with salt and pepper and then add 1/2 of Parmesan cheese and sliced chicken breast. Let it simmer for about 10 minutes, until the sauce thickens (if it gets too thick, add 2 tablespoons of water). When the pasta is cooked, drain it and add it over the chicken, mix well and finally sprinkle the remaining Parmesan cheese. I like hot peppers, so I sprinkled a few slices on top :).
Tagliatelle with mushrooms and chicken, dietary option
Easter, of any shape and type, is our joy. And we often like to consume them with as many ingredients and spices as possible, which are sometimes not beneficial for all people with various health conditions.
There are various ways to cook these pastas in dietary form, with less fatty ingredients, but just as tasty.
We will make pasta noodles with dietary cooked ingredients, a food that we will surely repeat.
Tagliatelle bolognese, noodles with bolognese egg and sauce
- 400g minced meat
- 200g minced pork
- 400ml red juice
- 2 medium onions
- 2 carrots
- 2 fresh tomatoes, peeled and diced
- 3 celery stalks (or celery stalk)
- 2 tablespoons oil
- 2 sprigs of fresh basil
- 2 cups beef soup or water
- 100 g parmesan
- 250g fresh noodles
- 1 cube of butter
- 2 teaspoons salt
- pepper to taste
How do we prepare the recipe for tagliatelle bolognese?
Chop the onion, carrots, celery threads and put them to harden with two tablespoons of oil, in a large wok pan. Heat for 3-4 minutes, then add the meat that you heat until it changes color. Add the tomato juice together with the fresh tomatoes and a sprig of chopped basil and continue to harden until the juice almost evaporates, when we add a cup of soup, a teaspoon of salt and pepper to taste.
Let it simmer for 2-3 hours, adding the remaining soup from time to time. The sauce at the end must be dry, not to have water.
In a pot put 2 liters of water and a teaspoon of salt, when it starts to boil add the noodles and cook for 2-3 minutes. Drain them well and add the butter cube. The noodles are served immediately, adding Parmesan cheese on top. Increase and good appetite!
You can use any juice, soup or even water.
The butter must be fatty and tasty because it will be absorbed by the pasta. Change the butter & ndash change the taste of the noodles.
I recommend mixing half of the sauce with the pasta, I mixed it for & bdquopoza & rdquo
Parmesan cheese is very important to be of good quality, I recommend Parmigiano Reggiano for the piece, not the one already grated.
Tagliatelle, those wide noodles, I recommend to be fresh or you can prepare them from 100g of flour and an egg. Without salt & ndash the salt will be put in water, to boil.
Good appetite! (I'm in a hurry not to get cold & # 128521
The recipe and the pictures belong to Carmen Prundar and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury for this recipe is 9.75.
Re & # 539ete with Gina Bradea & raquo Recipe & raquo Tagliatelle bolognese, noodles with egg and bolognese sauce
Tagliatelle With Chicken And Mushrooms
Finely chop the onion and garlic and put them to harden in olive oil. Add the diced chicken breast and leave it until it changes color. When it has changed color and started to fry, add the mushrooms cut into 4 and leave until the water left by the mushrooms evaporates. When the water left by the mushrooms is gone, we pour the tomatoes together with the canned juice. Let it boil for about 10 minutes until the sauce drops a little. Add the chili flakes, here depending on your preferences and how much you want your mouth to catch fire. Salt and pepper to taste.
The pasta, which we boiled beforehand according to the instructions on the package in a lot of salted water, we add over our sauce. Stir a few more times and we can stop the fire.
We arrange them on the plate, being able to decorate with basil leaves and of course necessarily laughing a lot of Parmesan over them :)
Anyone who knows me knows that I like dough, to make it and to eat it. We like hearty, hearty food, as Grandma used to say, which is why there are many tarts, pies and dishes on our menu that include dough.
Today I want to present you a crazy, crunchy, tender, tasty pie.
Mix all the ingredients and put the resulting dough in the fridge while the filling is ready.
- 300 gr mushrooms, fresh
- 1 onion
- 1 carrot
- 2 tablespoons oil
- Green parsley
- 50 gr mozzarella
Cut the onion into scales with oil and 60 ml of water in a saucepan on the fire. When the onion has softened, add the diced mushrooms and grated carrots. Leave on the fire until the liquid drops. At the end, mix with the chopped parsley, pepper and fill the pie.
The dough is spread in a round sheet, about 35 cm in diameter, then placed on paper in the tray. The filling is not placed on the whole sheet, a margin is left that will cover the filling.
Place in the preheated oven at 200 gr for about 35-40 minutes, until the dough is nicely browned. Before stopping the fire, for 10 minutes, grate the mozzarella on top (not from the beginning because it burns in 35-50 minutes).
Easter boil in salted water and oil until done.
Mushroom sauce it is done like this: 3-4 mushrooms are cleaned of the skin, washed and cut into small cubes. Peel a medium onion and finely chop it and fry it in oil in a pan. When it is glassy, add the mushrooms and mix. Pass a clove of garlic through the press and put it in the pan. Add spices such as salt and pepper. Then after a while pour a can of La Dorna cooking cream and a pinch of flour. Stir for homogenization and keep on the fire until it thickens. Turn off the stove and leave the sauce to cool.
Chicken ham it is bought from the supermarket or from the neighborhood grocery store :))) You will cut it with a grater or with what you have in the kitchen, very thin strips.
Arrange the plate as follows: tagliatelle, mushroom sauce, ham. If you think of a different arrangement, don't wait any longer, get to work:
I am really impressed with your writing skills and also with the layout on your weblog.
Is this a paid theme or did you modify it yourself? Anyway keep up the excellent quality writing, it & # 39s rare to see a nice blog like this one today.
As mentioned above, the best way to cook black mushroom is to cut it into small pieces and add it to sauces, rice, stews and soups. Provides flavor and color and enhances the organoleptic characteristics of any dish. You can also buy dehydrated black mushrooms. Don't forget to soak them in water before cooking, unless you add them to soup or stew.
As you can see, black mushroom is excellent for health, but it is not common in many countries. You can find it in many oriental and Asian dishes.
Most often, you will find canned or dehydrated black mushrooms. These processes increase the shelf life of the mushrooms without changing their organoleptic characteristics too much. We encourage you to consume them to benefit from a significant amount of antioxidants.
Knife chefs 2019, a new season with delicious recipes
Season 7 Chefs with knives promises to perfectly spice up the viewers' evenings starting on September 9th and 10th, from 20.00, on Antena 1. The most beloved culinary show in Romania will start, in short, the invisible judgments, where the show's fans, c & acirct and the three chefs - Florin Dumitrescu, Sorin Bontea and Cătălin Scărlătescu - will have some surprises from the competitors who will try to prove their talent with unique culinary dishes.