![]() ![]() Wow, I’ve written a lot of words for something that is actually very easy and quick to do, so let’s summarize: One of these is the gluten-free rasta pasta.Ĭooking pasta the Italian way: fettuccine with shrimps and courgette Ph. There are many non-Italian pasta recipes we all enjoy, and especially if we are in need of gluten-free recipes. When it’s ready, take out from heat and serve. Let cook on low fire for 10 minutes stirring from time to time, then add the pasta and keep heating for a minute more, stirring the mix. Put a table spoon of oil in a frying pan with the garlic, add the zucchini, the shrimps (without shells) and spray lightly with pepper. I never do that, but it’s a matter of taste) Fresh shrimps (you can boil them before using in this recipe.The second one is a sauce made with zucchini and shrimps. When it’s ready, take out from heat, add a few leaves of basil and serve. Put a tablespoon of oil in a frying pan with the onion, add tomato sauce, a hint of pepper or finely minced chilli pepper, let it heat for 5-6 minutes stirring from time to time, pour the pasta in the pan, keep cooking for a minute more. Let it heat for a minute to a minute and a half, then take the pan from heat and serve your pasta. So here’s the trick: one minute before the cooking time is over pour one or two table spoons of cooking water from the pot in the pan where you are heating the sauce, then strain the pasta out of the water and pour it in the pan, mixing it with the sauce and ending the cooking time in there. Cooking it immersed in water is ok, but cooking it immersed in the sauce is better! It will be flavoured by the sauce from the inside. Pasta is like a sponge: it absorbs the fluid in which it’s immersed. Now, cooking pasta is simple and there are no secrets in it. Put the pasta in the water when it returns to a boil, not before, or you will ruin it!Ĭook the pasta as indicated on the package, stirring the pasta often to avoid it sticking. Adding salt right away won’t affect the final flavor, but it will lengthen the time it takes to get your dinner ready.Īfter adding salt, wait half a minute, then put the pasta in. Why must you wait until the water boils to add salt? Because salted water takes longer to reach boiling point. The “ right quantity of salt” is a personal taste affair, experiment until you find yours. You may find that for you it’s easier to get the right quantity of salt by using table salt. You can use the finer table salt, it won’t change the flavor, but you will need a lot more and in my opinion it’s harder to measure the right quantity – but remember: I’m doing this on an almost daily basis, so I’m working out of habit here. It’s salt in big grains of irregular shapes. We use “ sale grosso”, my dictionary calls it “cooking salt”. Take a pot, fill it with water and put it on the stove, heat it until it boils. Third point: Just do me a favor, no ketchup. Since pasta is cheap, you can throw away a little and experiment until you find your perfect cooking time. But beware: since foreigners often prefer their pasta soft, you may find on the package a cooking time that reflects this and advises you to cook the pasta for much more time than an Italian would. You usually get it “al dente” by cooking it for exactly the indicated cooking time. We Italians like our pasta “ al dente”, that means a little hard. Go well beyond the cooking time and congratulations! You have inedible glue! Go over the cooking time and it will become softer and softer. Cook pasta for less than the cooking time, and it will remain hard. Second point: each kind of pasta has a cooking time, usually indicated on the package. Since the basic steps are more or less the same, you can go on and create your own sauce from there. I will give you the recipes for two easy sauces, very popular in Italy. ![]() While cooking the pasta itself is basically made by only one step “throw pasta in boiling water”, the sauce can be a more complicate affair. Cooking Pasta: Important Pointsįirst point: “cooking pasta” means actually cooking the pasta and the sauce. Of course, pasta is very high in carbs, so it’s certainly not a good idea to eat it every day, twice a day.Īnyway, I’m going to tell you how an Italian cooks his pasta, the Italian being me, my method being the quintessential way we cook pasta everywhere in the country. You can eat pasta every day and yet never have the same dish twice. All you need to know from me is that pasta is quick to prepare, it comes in many different sizes and shapes and can be accompanied by an almost limitless number of sauces. Nor why any kind of food, if consumed in excessive quantities is, on the other hand, not healthy at all. ![]() I don’t have to tell you why pasta is good for your health. ![]()
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