Vlasna Italy: cook spaghetti, fettuccine and tagliatelle. Fettuccine - what is it? Whole pasta fettuccine

Wonderfully low, fragrant and unbearably savory grass, I strongly recommend trying it! Tse my favorite fettuccine in a top sauce with red fish.

Let the recipe that you didn’t find and the most delicious, ale, having added to such a stray some white wine and a light green salad - you have an Italian supper!

So, as I was presented with a package of Italian fettuccine, I began to prepare it in term, having bought a digital recorder - a savory supper was without a special drive. Now the axis, raju and you shanovnі chitachі, try my love recipe!

Ingredients:

200-250 g fettuccine
200 ml cups (10-15%)
400 g salmon
100 g Syrah Parmesan
4 cups of lemon
Sil, black pepper
Fragrant herbs (I have bula sumish "Italian herbs")
Parsley for relish

Cooking stravi for crocks from photo:

I have a salmon steak, so I had a chance to carefully cut yogo. You can take chilled filet. (Don't raju take ice cream riba for this recipe!)
Rozryzaemo yogo navpil.
Accurately virіzaєmo ridge.
Prying with a knife, we take the scruff.
And now our salmon is diced.
A frying pan with olive oil is well roasted - our fish is guilty of taking away the heat stroke and getting good gold. It is necessary for the fact that the appetizing little pieces of red ribi are left with little pieces and do not turn into a succulent mass.
We smear it from the sides, then we change the fire.
Dodaemo to ribi tops. Salim for relish, sippy with spices and black pepper.
Lemon is cut in circles, then in halves.
So I add to ribi. (If you want, you can also add a little bit of lemon juice and add to ribi).
Let's extinguish 5-7 quills. Potim narizaemo parsley.
Let's add to our red riba and change fire to a minimum.
Shvidenko three parmesan on a dry grater.
We add to the ribi, mix it up and immediately clean up the frying pan from the fire.
Well, in parallel, while we cook the fish in a thick sauce, we need to cook the fettuccine. Before the speech, I had a stink like a cicada shape :)
Boil water, add fettuccine, add 1 teaspoon of olive oil and cook until ready. (The hour of preparation is due to the instructions on the packaging - it took me 9 minutes).
We pour water.
Put the fish in sauce and serve it to the table!

Savory!

There is a rich view of the Italian mouth. Deyakі їх especially good to eat with sauces. Long and wide swarms of grazing will seep out podlivy - it’s even more deliciously beautiful. Fettuccine with topping sauce, with fish or with stewed vegetables can become another herb in a right way. For cooking, you need to cook like a natural product, so it’s a delicacy, if you want to create it especially.

Fettuccine in top sauce

Take about a hundred grams of bajano pasta for one serving. Vegetables (peas, paprika, selera) - for relish. Obov'yazkovo take one small cibulin, a couple of cloves in the teapot, a large bunch of parsley and spices. For the sauce, you need two hundred grams of inches (you can have medium fat content, or you can have maximum fat) and one hundred grams of butter. Dodatkov greens when serving do not make. To add fettuccine to top sauce and piquant notes, take a package of cleaned frozen shrimp or a sea cocktail. Defrost yoga and anger the water. Squeeze with lemon juice. Chop up the chapel and the cibula, and then smear five quills in a full-length oil. Cut licorice pepper into squares, and seler into thin sticks. Give me vegetables green peas into a frying pan - and simmer until the water evaporates. As soon as the stinks become dry and begin to crackle - add a sea cocktail or shrimp. All at once, it is necessary to smear close five khvilin, the fire can be strong, for example, add spices that strength. Pour the tops into the frying pan and, with the minimum heat, simmer the sum until it gets thick. Add greens.

The sauce for fettuccine is ready. Now you can boil the pasta in lightly salted water (you don’t need to add oil to it) until I become, which the Italians call “al dente” (at the cross - “on the tooth”). Tse means that the pasta is not guilty of buti rozvarennoy - it is guilty of dealing with the hardness of the troch. If you cut pasta, then you can beat it, but in the middle there is a little dark, lower edges. If so, you can mix the pasta and sauce. There is one subtlety here. If you want to start before the end of the day, you can save the whole time. And if you transfer the pasta to the sprat of prijomiv, add the bazhano sauce individually to the skin plate. If you want, obviously, the best taste of fettuccine in a thick sauce you can taste with a hot dish.

Fettuccine from catfish

If you have a small piece of fresh fish fillet, prepare this variation of the Italian pasta. You don't mess around. Krim ribi, you need two portions of pasture, a chasnik, a cibula, olive oil, tops, trohi burner, grated parmesan, nutmeg, pepper and half a lemon. You can beat up smoked fish instead of fresh. Coat the cibula and the chasnik, then add salmon shreds to the pan. Prepare two hvilini. Cook the paste. If you robbed її with a fluffy hand, then cook a little less, lower pasta industrial production- Close chotiryoh hvilin. Bring to a boil tops and pour into a frying pan with fish. Then add spices and burner there. Extinguish three chills. Let's add the boiled pasta and tert sir, mix it up and warm it up again on a weak fire. You can use a lemon on the prepared grass.

Fettuccine is very popular in Italian cuisine, the stench is miraculously eaten with cock and seafood, and also practical with mustache vegetables, bolognese and vershkov sauce. One of the widest and, perhaps, the most delicious mushroom dressing with a trigger.

Pokrokovy recipe for fettuccine with chicken and mushrooms in top sauce - this is the story about how to properly cook Italian “strichki” to chicken with mushrooms and how to season it all deliciously with top sauce and cheese.

Hot cooking hour: 30 minutes
Cooking hour: 15 minutes
Exit: 2 servings

ingredients

for prescription

fettuccine - 200 g
chicken (most important fillet) - 300 g
bakery - 200 g
olive oil - 2 tbsp. l.
Vershkov oil - 1 tbsp. l.

for topping sauce

Vershkov oil - 1 tbsp. l.
cibula of medium size - 1 pc.
watchmaker - 2 teeth.
30% tops or sour cream - 200 g
strength, pepper - for relish
parmesan - 40 g
rubana fresh parsley - harvest

Cooking

The preparation of fettuccine begins with the preparation of chicken and mushrooms. According to tradition, it is customary to vicorate white mushrooms, but in today's culinary arts, they are increasingly replaced by more affordable ovens.

Fresh mushrooms need to be crushed, clean the mist of the brood, and cut the stems, cut into slices. Make a chicken - the best pidide breast, if you want to beat chicken meat from any part of a bird, cleaning it out of the shkir, tendons and zayvogo fat. I victorious filet z chicken breast, vaga 300 g from a roll for two portions. I cut the meat into pieces of medium size about 1.5-2 cm each, sprinkled with sylla and black pepper, pickled 10-15 quills.

After an hour of appointment, she put a saucepan on the stove, filled with water (for cooking fettuccine). At the same time, on the other confort, I grilled in a frying pan 1 tablespoon of olive oil. I put the pickled chicken into the pan and smeared it to a golden color - cook no more than 2 quills, so that the lower white meat does not dry out.

She added mushrooms to the trigger, and, stirring, she covered 4-5 more quills all at once (otherwise, don’t puff up the oven docks). The fire is to blame for the strong ones, to prepare the next shoe without a cover, so that the fire from the stove was boiled.

Tim can already boil water at the pot for an hour. I added strength to the okrip and simmered the pasta, mixed it and cooked 7 quills from the moment of laying, until it was ready, and then the pasta viyshla “al dente”, so the trochs were undercooked. I recommend that you read the instructions to your mouth, so that you can more accurately determine the hour of cooking. As a rule, tse 8-10 hvilin, ale u spring pickers an hour can be refreshed (cook 2 times less, the lower is indicated on the package).

Zvarnu al dente pasta was thrown into the drushlyak and angered the water, pouring about 100 ml in reserve, for a drop, as it would be necessary to increase the sauce to a rich consistency. Then she turned the fettuccine back to the heat of the pan and poured in a spoonful of olive oil - won't let the lines stick together while we cook the sauce.

As soon as the cibula becomes soft, it is poured into a frying pan tops (fat content 20% and more). We warm up literally whilin, not allowing boiling. Let's put it in a frying pan, grease the chicken pieces with mushrooms and sip tert syrah (half), mix it well.

We add fettuccine pasta with a solution of ingredients. Let's change it again. The axis here needs to be marveled at the consistency of the sauce, if necessary, you can add a mixture of pasta, which is overflowing (I added 3 tablespoons).

Not knowing the heat of the pan, heat the spaghetti in the sauce as needed, gently swirling with a spatula or tongs for about 30-60 seconds.

Serving fettuccine with chicken and mushrooms in top sauce is taken on deep plates with wide margins - it’s better to sip the pasta without splattering the sauce. From above, the dish is served with coarsely chopped parsley, you can add an additional portion of grated parmesan, sprinkle with black pepper or Provence herbs. Grava dosit calorie, to that italian recommend to get pasta at noon time, with a kelih water or wine. Buon appetito!

The sauce is whole, made from durum wheat, which you can buy in supermarkets or cook at home on your own. Ale varto vrahuvati, scho stava є calorie, and for quiet people who care for their figure, it’s better to change the number of portions, which is practically impossible to increase. Aja fetuccine with a trigger - it's so tasty, it's not easy to eat.

Stravi's adventure

Who would have doubted that the fatherland's bloodline is Italy. But the axis is a paradox: at the same time it is especially popular in the lands of America, and the axis of the menu of Italian restaurants is practically impossible to know. "Fettuccine" is translated from italian movie yak "strіchka". Have a cіkavoї name that іstorіya taka itself. At one of the rulers of the Italian restaurant, whose name was Alfredo Di Lelio, the squad after the people of the syna lost their appetite, and in order to please them, they had a recipe to graze with the lowest top sauce.

Today, fettuccine is cooked not only with a cock, but with seafood and mushrooms. Pasta can be prepared at home with eggs, semolina, boroshna, salt, water and olive oil. Narizati tightly with thin wives, twist like nests and let them dry.

Classic recipe

Ingredients:

200 g chicken fillet or breast.
50 g parmesan.
Pivkilo fettuccine.
A glass of tops 20% fat.
1/4 bottle of olive oil.
Strong pepper.
Two spears of parsley.
Roslinna Oliya.

Cooking

Rinse the meat well on the back of the head, as if you were victorious, not the fillet, but the breast, remove the tassels and remove the skin. Cut the trigger into small pieces, put a frying pan at the bottom, grease it on growing olive to an appetizing ruddy streak.
Rub the cheese, add to the meat. Then pour in the tops, salt, add | add | pepper. Cover the pan with a lid, simmer until the masi thickens.
As long as the trigger is reached, brew fettuccine in a little salty water. It’s not necessary to wash the pasta under cold water, just finish it to anger the homeland, vicorist drushlyak.
I’m ready to put the lokshina on plates and pour it with chicken in an appetizing sauce; Decorate the dish with parsley.

topped sauce miraculously dine with white dry wine.

Recipe with mushrooms

To the warehouse of another recipe, add rich ingredients, ale pasta comes out savory, so, having prepared fettuccine with chicken and mushrooms, you want to b once, you will go into this recipe again and again. Invisible relish, marvelous aroma - nothing to stand before this grass.

Ingredients:

Fettuccine - 450 grams.
Chicken fillet - 3 pieces.
Olive oil - 2 tablespoons.
30 g Italian spices.
Bottle of 30% vershkiv.
50 g of butter.
Solodky bell pepper(One green, one red).
Three chastochki chasnik.
One red onion.
300 g fresh ovens.
Chotiri medium tomato.
Pivsklyanki white wine.
Strength, spices.
Greenery.

Cooking

Rinse the meat, cut it into small pieces.
Wash the vegetables. Pour the tomati on two hvilini with a sprinkle, then let the krizhan have water for a few seconds, lift the scruff. Peel the pepper from the deep seed and the fruit.
Cut the cibulin with quarter-kilts, pass the teaspoon through a press, cut the pepper into strips, cut the tomatoes into cubes.
Mix all the spices in a small bowl, half the sum that came out, brush the trigger pieces.
Rinse the mushrooms, dry them, cut them with handkerchiefs.
In a deep frying pan, heat a small piece of butter and a spoonful of olive oil, put the pickled meat in a neat ball, brush the shvidenko from two sides to a golden color, put the trigger on a plate. To pierce the same with the meat that is left out.
After that, as soon as the whole trigger is smeared, add a spoonful of olive oil and a piece of tops into the frying pan, put the oven and all the vegetables, cream of tomatoes. Extinguish, stir occasionally, until ready. After that, add tomatoes, sil, peppers, spices, simmer another 5 quills. Lay the vegetables to the shmatochkіv kurki.
At the top, which is left out of chicken and vegetables, pour in wine, tops, stew sumish until thickened.
Add to top sauce, scho wiyshov, chicken and vegetables, add spices if necessary, stew, covering the pan with a lid, 5 khvilin.
Boil water in an okremіy pot, add salt, add Italian lokshina, stirring, cook after boiling about 7 quills. Put fettuccine on the drushlyak, give it to the homeland stacks.
Put the pasta on a plate, pour mushroom sauce over the beast with meat and vegetables. Decorate the greenery.

Literally 30 khvilin - and the Italian dish of fettuccine with chicken and mushrooms in a marvelously savory top sauce is ready. Treat yourself and your loved ones with miraculous pasta. Wrath, scho, it’s possible, prepare you to happen more than once, even, as it was already written above, it’s impossible to fight against the pressure.

Savory!

We recommend the recipe for the savory and fragrant pasta of fettuccine in top sauce. The components that make up the taste of the stravia can be buti cock with mushrooms or salmon with shrimp.

Pasta fettuccine with chicken in top sauce

Ingredients:

fettuccine paste - 240 g;
chicken breast fillet - 320 g;
bakery - 220 g;
hour teeth - 3-4 pieces;
- 2-3 trisks;
sir - 55 g;
leaves of fresh parsley;

Cooking

It is necessary to marinate in advance chicken fillet. For this narizaemo yogo with thin sticks, seasoned with chalky curry, black pepper, sill, kindly mix and add whilin for thirty at room minds.

Now let's cook fettuccine, and also immediately proceed to prepare the sauce. At the warmed up on a frying pan, refined Sonyashnikov or olive oil, we have marinated the chicken, and we swear by strong spices. Until the ready-made meat, we add a long time ahead of time to mix and shake the oven and lubricate the components with periodic stirring until fully cooked. At this stage, we add a little chopping of the hourglass, pour in warm tops, warm it up to a boil and take it out of the fire. When the fettuccine is ready, we mix it with the prepared topping sauce with chicken and mushrooms, season with parsley leaves, grate it with syrup and serve it to the table.

How to prepare fettuccine paste with salmon and shrimp?

Ingredients:

fettuccine paste - 490 g;
fresh salmon fillet - 390 g;
cleaned small - 390 g;
zucchini squash - 320 g;
tops of medium fat content - 390 ml;
hour teeth - 3-4 pieces;
aromatic dry herbs (mix) - 2-3 triska;
sir (bajano parmesan) - 55 g;
oliya sonyashnikova or refined olive;
leaves of fresh basil and oregano;
strong stone and fresh black pepper.

Cooking

Prepare fettuccine with seafood richly simpler and crisper, lower with a cock. We immediately put the pasta to cook, and place a frying pan or a stewpan on the burner, into which we pour a little oil. Now narizaemo dribno salmon and dribno rubaemo chasnik and add components and obsmazhuvatisya with periodic mixing. Khvilin after three laying clean shrimp and greasing more stilki well, stirring. After that we add cubes of zucchini, and after two hvilin we pour in the tops and, of course, we don’t have a lot of water in the boiled fettuccine, we throw fragrant dry herbs, pepper and kamyanu strength for relish. We heat the sauce by stretching five quills, and then we put it in the new fettuccine, mix it, warm it by stretching the whilin and take it out of the fire. When serving, season with fettuccine with salmon, shrimp, parmesan, fresh basil leaves, and oregano.