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Tuesday, 8 September 2015

Today's entry is about three delicious pasta recipes. Two recipes I've found in the internet that I think fantastic and one recipe that I've create with my own taste. So, let's get do it.

Tagliatelle with Peas, Pecorino, Chili and Mint


Photographs by Yunhee Kim for The New York Times. Prop Stylist: Deborah Williams. Food Stylist: Paul Grimes. Illustrations by Sarah C. Rutherford.


Ingredients:

100 grams tagliatelle pasta
2 cups shelled peas
1 tablespoon minced fresh hot chili
1/2 cup chopped mint
1/2 cup grated pecorino Romano cheese
Garnish: Mint and pecorino

Methods:
  1. Add 2 cups shelled peas to the pot of boiling water and cook until tender, 3 to 5 minutes; remove.
  2. Boiled tagliatelle pasta until al dante.
  3. Cook 1 tablespoon minced fresh hot chili (like Thai) and the peas in 2 tablespoons olive oil over medium heat, stirring occasionally, for a minute or 2.
  4. Toss tagliatelle and put it in pan with up chopped mint and 1/2 cup grated pecorino Romano cheese; stir nicely.
  5. Take out from the pan and put it on plate, garnish with mint and pecorino.

Pasta Carbonara with Beef Bacon, Chicken and Asparagus



Ingredients:

100 grams angel hair pasta
100 grams slices chicken
30 grams slices beef bacon
50 grams slices asparagus
2 numbers of egg yolks
1/2 cup parmesan cheese
1/2 cup cream milk
3/4 teaspoon salt and pepper
Garnish: Parsley and parmesan

Methods:
  1. Saute slices beef bacon, chicken and asparagus with 2 tablespoon of olive oil once at a time , remove them.
  2. Boil pasta in a salty water until al dante.
  3. Whisk together the egg yolk with grated parmesan in a bowl.
  4. Pour cream milk in a pan with egg yolk and parmesan mixture. Add some water that use to boil pasta if the carbonara sauce too thick.
  5. Toss the pasta and put it in the pan, off the heat. Put together the beef bacon, chicken and asparagus. Give a stir a minute or two.
  6. Plate it and garnish with parmesan and parsley.


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