pasta with feta cheese and cherry tomatoes

pasta-with-feta-cheese-and-cherry-tomatoes.

Pasta loaded down with pureed tomatoes came to us on the shores of Hot Road Italy In antiquated occasions, flour was made by hand, bubbled in daintily salted bubbling water, some filling was added, poured exemplary pureed tomatoes or Beckhammel poured, and cooked in the broiler. These are the alleged cannelloni or manicotti – thick long cylinders. These days, the business has gone to the guide of housewives and an entire arrangement of pasta is made for stuffing. These items are not the same as customary vermilion and noodles, they are more thick, produced using durum wheat, so they are not bubbled. Have a go at cooking pasta-gramophone with crude meat in pureed tomatoes – scrumptious, speedy and nutritious

Pasta loaded down with pureed tomatoes

Cooking time: 50 minutes

Serve per compartment: 6

Pureed tomatoes Stuffed Pasta Ingredients

500 grams of pasta;

600 grams of chicken;

1 egg

1 onion;

A lot of arrangements;

5 g sunnel bounces;

30 grams of spread;

30 grams of olive oil;

150 ml of pureed tomatoes;

100 grams of hard cheddar;

Sister, Parsley

A technique for making pasta loaded down with crude meat in pureed tomatoes

We prepare made chicken. My meat is cold water, hacked, put in a blender

Cut the chicken

Add the crude chicken eggs to the blender – it will go about as a sort of paste that will consolidate the meat fixings with the minced meat

Add the chicken eggs

For the deliciousness, we cut any piece into pieces – onion heads, slashed coarsely. Crush the items until a homogeneous, smooth mass

Add onion and hacked meat

We have flavors – bounces – sunnel, dill to taste and a finely hacked pack of salt. Blend the fixings again and the portion is prepared. It tends to be eliminated for some time in the cooler for around 15 minutes, with the goal that the items can “know” one another

Add flavors and cleaved bs

Warmth a little olive oil to broil in a dish, add spread, when the skillet is warmed the margarine liquefies, add the minced meat. Fry on medium warmth for a couple of moments until the adamara is cooked, with the goal that the minced meat is gotten – somewhat more brilliant.

Eliminate the skillet from the warmth, leaving it to the side with the goal that the filling is somewhat decreased

Meat cut into pieces

In a skillet add 3 liters of bubbling water, garlic, 2-3 teaspoons of salt, gramophone. Cook for 5 minutes, until cooked through, you can’t cook, they will begin to remain together. We crease the completed gramophones into a colander, at that point the principal cold concentrate olive oil

Heat up the pasta gramophones until half prepared

Fill the pasta with cold filling immovably, place ready

We stuff pasta with minced meat

Oil a clay preparing dish with olive oil. Add 50-80 ml of heated water and a spot of salt to the pureed tomatoes

Half sauce in the shape

Put pureed tomatoes in a preparing dish

We round out the structure with a thick stuffed gramophone, adding the remainder of the sauce

Round out the structure with the stuffed pasta, pour in the remainder of the sauce

We granulate hard cheddar in a fine sifter. Warmth the stove to 170 degrees Celsius, sprinkling the dish with a thick layer of evaluation cheddar.

Sprinkle ground cheddar with stud pasta in pureed tomatoes

Spot the pasta form with the medium rack in the broiler in the center, heat for around 25 minutes

Heat pasta loaded down with pureed tomatoes

Prior to serving, sprinkle the stud pasta with the pureed tomatoes, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces, cut into pieces. In pieces, in pieces, in pieces, in pieces, in pieces, in pieces, in pieces, in pieces, in pieces, in pieces.

Pasta loaded down with pureed tomatoes

Arranged stuffed pasta with pureed tomatoes. Woodland hunger

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