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How To make Spaghetti Alla Salsa Cruda
1 1/2 lb Spaghetti
6 Tomatoes, fresh, ripe
Parsley, fresh, chopped 2 cl Garlic, large, chopped
1/4 c Fresh basil, rough chopped
Extra virgin olive oil Salt Freshly ground black pepper
Wash the tomatoes, then cut into small pieces and set in a colander to drain. In a large saucepan containing 7 pints(6L) of salted water, cook the pasta al dente. Drain the spaghetti in a colander Put the tomatoes, basil, garlic, parsley and a little oil into a large serving bowl. Add the hot pasta and mix gently to blend all the ingredients thoroughly. Add more oil, salt, plenty of pepper and stir gently again. Serve at room temperature.
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Spaghetti al pomodoro: ricetta veloce vs gourmet - Salvatore La Ragione
Salvatore La Ragione del Mammà, una stella Michelin a Capri, presenta due varianti degli spaghetti al pomodoro. La prima è una ricetta veloce, letteralmente espressa, che utilizza il datterino rosso fresco e pelato, e si prepara nel tempo di cottura della pasta. La seconda è un’insalata di pasta in cui i pomodori conservati in acqua di mare vengono scomposti per valorizzarne al massimo le proprietà, e l’utilizzo della seppia cruda trasforma un classico italiano in una ricetta fresca e gourmet.
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How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna
Authentic Bolognese sauce is serious business! One of the most popular Italian condiments this sauce is absolutely bursting with real tomato flavour thanks to the slow cooking process and minimal seasoning required. Create the most tender mince using this traditional recipe brought to you by David from Bologna who takes no shortcuts and admits patience is the most important ingredient!
Make way for these authentic flavours on your plate and stop adding unnecessary flavours. This is one recipe to have on repeat.
#bolognese #bolognesesauce #bologneserecipe
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Rick Bayless Essential Salsa: Salsa Mexicana Two Ways
Get the recipe ????
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Though through the years I’ve written several recipes for this iconic, ubiquitous salsa, I’m doing it again—but with a twist. I want you to ask yourself, What version of this salsa do I like?
You see, the ingredients are basically set in stone, but the proportions are not.
The tomatoes add soft sweetness, the onion offers a fresh crunch, and, of course, the cilantro and green chile add herbiness and spice. This salsa is typically seasoned with a little lime and salt. So, if you’re in the mood for a salsa that’s really spicy, you’ll want to add more chile than your neighbor might. I’m a cilantro freak, so I’ll likely be putting in more than you. If I’m weighing everything, I like 4 parts tomato to 1 part onion, but that might not be to your taste.
I know people who want more and other who want less. You’re getting the idea, I think. I’m encouraging you to chop up the tomatoes, then add the remaining three ingredients a little at a time—tasting as you go—to determine what tastes really good to you. Same goes for lime and salt.
In the Yucatán, they make this salsa (called Xnipec) with red onion and habanero chile (I’ll advise you to start with half a chile and work up from there). There they use sour orange juice, which is about as sour as lemon, but with overtones of orange; to achieve a similar flavor, you can add a splash of orange to the lime. Also, I’ve seen versions made with some finely chopped radish, which adds a unique crunch that’s beautiful.
PASTA AL FORNO DELL'ULTIMO MINUTO Ricetta facile - Quick and Easy Italian Baked Pasta Recipe
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PASTA AL FORNO DELL'ULTIMO MINUTO Ricetta facile - Quick and Easy Italian Baked Pasta Recipe.
Pasta al forno dell'ultimo minuto, ricetta facile, un primo piatto di pasta gratinato in forno. Sugo, salsiccia e mozzarella filante, un piatto completo, ricco e succulento, con pochi ingredienti!
★ Il Forno ➜
RICETTA STAMPABILE ►
INGREDIENTI per 4 persone
350g di rigatoni
2 salsicce
olio d'oliva
1/2kg di passata di pomodoro
mezzo bicchiere d'acqua
un pizzico di sale
peperoncino
250g di mozzarella
25g di parmigiano
???????? INGREDIENTS 4 servings ????????
4 servings
350g of rigatoni
2 sausages
olive oil
1/2kg of tomato sauce
1/2 glass of water
a pinch of salt
chili pepper
250g of mozzarella
25g of parmesan
Cottura a forno caldo a 220° per 25-30 minuti ( forno statico )
Modalità e Tempi Cottura per il FORNO COMBISTEAM :
cottura Ventilato+Vapore a 190° per soli 10 minuti.
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Music: Little Treasures di Will Cookson
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Pasta With Salsa Cruda ???????? #Shorts
Pasta With Salsa Cruda ???????? #Shorts
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Ragù alla bolognese: 2 ricette di Aurora Mazzucchelli, Gianni D'Amato e Dario Picchiotti
Tre chef emiliani per una tra le ricette italiane più famose e riprodotte, il ragù alla bolognese. Aurora Mazzucchelli, Gianni D'Amato e Dario Picchiotti presentano due ricette: una classica, che segue rigorosamente i criteri della tradizione, e una provocazione che gioca con tanti equivoci della cucina globale.
Guarda anche il video delle reazioni alle ricette della bolognese più viste al mondo:
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