(Provenzale ragù con spaghetti) milling up fine meat mince with four large garlic cloves , roasting natural way of real butter . after about 5 minutes for the garlic got acquainted a bit when its time to insert the fine chopped onion and grated carrot , and also fine chopped cabbage. Now let it attract firmly on high heat while you carefully stir into the pan. the grated carrot causes the mince will be extra juicy. Now add a spoonful of food french cooking mustard and about a food spoon tomato puree. pour about cup with water and then with the fresh herbs basil, oregano, rosemary, thyme, savory. sprinkle in about half a tablespoon of beef stock. Now, pull down the heat at about half and let it soak up lots of symphonic flavor composition. To cook pasta is a bit of an art. that everything will be fine al dente .so do you simply like this. To boil the pasta so it will be as good as in Italy To cook pasta al dente means to cook it just long enough so that it has a slightly chewy. If you cook it too long it becomes too soft, and stick together more easily. I now have a good trick just for you so you dont ower cook it like most people do in sweden ;) Boil water with salt in, but not oil. Add the pasta and cook, uncovered, for 2 minutes. Remove the saucepan from the heat, and put on a cap. Allow to stand as many minutes as the cooking time on the package. Count not the first two minutes as it boiled on the plate. Then the pasta al dente and perfect to put down in a sauce, which it may deduct a few minutes to absorb the flavor. If you have received it in a sauce, one can safely let it stand a few minutes before you hit the water, and stir in a little oil or butter to prevent it from sticking together.to the salad, I take grated carrot with stylish fine-cut cucumber and balsamic vinegar. oh by the way folks! spread also some nice gouda cheese on top ;). SHABBAT SHALOM! Melogen Aniora this plate i did specialy for you
Posted on: Sat, 13 Dec 2014 11:30:23 +0000
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