When you do not have time or energy for a slow ragout, cooked over low heat with layers over layers of flavors, but you still want pasta, you basically have two options: go to your friendly neighborhood, hopefully to a high-end pasta set, or do a quick home fix at night. Although we are lucky to live 1 block away from an excellent pasta place that makes fresh pasta every morning, I will choose the homemade option almost always because it is just as fast, often more tasty and with the advantage of not having pants. necessary.
The truth of the matter is that you can make a restaurant quality pasta dish fast at home without any recipe if you follow the simple frame of fat + cured meat + aromatics + liquid + cheese + star. In this framework, you can divide it into a million recipes. Is it a payday or a great celebration? Splurge in uni. Do you feel poor? Go all the vegetables. In fact, it can be tempting to go for a big piece of meat, but the best pastas are often vegetables. There is nothing better than a good wild fennel paste with brown butter nettle.
Break it:
1. The fat: use butter or olive oil of high quality, and make at least 1 tablespoon per serving. The fat covers the pasta and carries the flavor, it is important.
2. Cured meat: this is a fast and quick way to increase the flavor without simmering the sofritto throughout the day. I prefer the guanciale, it's cheap, it stays forever, and it's incredibly smoky and tasty. Pancetta is also good and proscuitto has its place, but guanciale is the cured meat for me.
3. Aromatics: try to go beyond the usual garlic and onions, if you can. Fennel, mushrooms, sage, etc., are all good options here.
4. The liquid: wine, broth without sodium or milk. Not too much, and the choice is not as important as it may seem.
5. Cheese: this is where you should go big. Parmigiano Reggiano, Pecorino, and more, cheese is the place where the great flavor is found and it is usually the difference between what you have at home and what they charge $ 25 per plate in restaurants. I like to go 1/4 cup in the sauce and 1/4 cup to finish per serving here. That is in fact 1/2 cup of finely grated cheese per serving. Splurge on the best cheese you can afford.
6. The star: this is the differentiator and makes your pasta, you. Choose what is in season, what is cheap and how you feel. Uni, tuna, nettles, peas, and so on. Nothing is out of bounds.
Within the framework, simply follow the steps below.
1. Heat the fat, and then crunch the cured meat.
2. Add the aromatics: add the onions and their relatives until they are translucent, brown and add the garlic, soften anything else.
3. Add liquid and cut in half.
4. Add the cheese and stir until an emulsified sauce forms.
5. Finally, add your star ingredients.
In addition to the framework, here are 10 tips and tricks to get the best pasta of your life:
Tip # 1: Choose dried pasta extruded in fresh bronze or high quality. Or, if you get a chitarra, you can buy a ball of good fresh pasta, spread it quite thin and cut it with the chitarra in noodles, which is what I did here (although we made our pasta fresh instead of buying it).
Tip # 2: Prepare the correct amount of sauce, which is about 1/4 to 1/3 cup of liquid per serving. In this recipe, I have combined 2 tablespoons of oil with about 2 tablespoons of fat extracted from the guanciale and 1/4 cup of wine (after reduction) to make a little more than 1/2 cup of sauce for two servings.
Tip # 3: Always put the sauce in the pan. I like to cook my pasta 3 minutes from the package, and then transfer it to the pan along with some pasta water for the last 3 minutes. This guarantees bright noodles, super tasty and with sauces at all times.
Tip # 4: Never rinse your pasta. The pasta goes straight from the pasta tray to the pan without interruption, ideally without even hitting a sieve.
Tip # 5: Transfer the pasta from the pot to the sauce with tweezers or a spider. This allows you to save the water from the pasta, which in turn helps you build a thick, shiny sauce.
Tip # 6: Always think of cheese. The cheese is an important leg of the pasta pyramid (the other two are the aromatics and the star).
Tip # 7: Make it spicy. If you can handle the spices, a lot of good Italian food is not authentic without the hit of the spice.
Tip # 8: Do not forget the seafood. Italy is mostly coastal, and some of the best pasta I've had was based on seafood. Uni, octopus, squid, tuna and salmon are big stars of pasta. Of course, we can not forget the best known: the clams.
Tip # 9: Add really delicate flavors at the end. Cooking can destroy flavors, so that
With all this in mind, this is a super easy pasta, of 6 ingredients, between week and night made with whatever is in our fridge. It was amazing: the umami of the cheese mushrooms +, the slightly bitter note of the red chard, and the smoked flavor of the combined guiding to create something much more than the sum of its parts. Serve 2. I ate half. Then I ate the other half, without regrets.
What do you need?
A non-stick pan, a pot large enough to boil the pasta and a pair of tongs (or even toothpicks).
Website: http://operagarden.vn/
SĐT: Hotline : 842439303666
The truth of the matter is that you can make a restaurant quality pasta dish fast at home without any recipe if you follow the simple frame of fat + cured meat + aromatics + liquid + cheese + star. In this framework, you can divide it into a million recipes. Is it a payday or a great celebration? Splurge in uni. Do you feel poor? Go all the vegetables. In fact, it can be tempting to go for a big piece of meat, but the best pastas are often vegetables. There is nothing better than a good wild fennel paste with brown butter nettle.
Break it:
1. The fat: use butter or olive oil of high quality, and make at least 1 tablespoon per serving. The fat covers the pasta and carries the flavor, it is important.
2. Cured meat: this is a fast and quick way to increase the flavor without simmering the sofritto throughout the day. I prefer the guanciale, it's cheap, it stays forever, and it's incredibly smoky and tasty. Pancetta is also good and proscuitto has its place, but guanciale is the cured meat for me.
3. Aromatics: try to go beyond the usual garlic and onions, if you can. Fennel, mushrooms, sage, etc., are all good options here.
4. The liquid: wine, broth without sodium or milk. Not too much, and the choice is not as important as it may seem.
5. Cheese: this is where you should go big. Parmigiano Reggiano, Pecorino, and more, cheese is the place where the great flavor is found and it is usually the difference between what you have at home and what they charge $ 25 per plate in restaurants. I like to go 1/4 cup in the sauce and 1/4 cup to finish per serving here. That is in fact 1/2 cup of finely grated cheese per serving. Splurge on the best cheese you can afford.
6. The star: this is the differentiator and makes your pasta, you. Choose what is in season, what is cheap and how you feel. Uni, tuna, nettles, peas, and so on. Nothing is out of bounds.
Within the framework, simply follow the steps below.
1. Heat the fat, and then crunch the cured meat.
2. Add the aromatics: add the onions and their relatives until they are translucent, brown and add the garlic, soften anything else.
3. Add liquid and cut in half.
4. Add the cheese and stir until an emulsified sauce forms.
5. Finally, add your star ingredients.
In addition to the framework, here are 10 tips and tricks to get the best pasta of your life:
Tip # 1: Choose dried pasta extruded in fresh bronze or high quality. Or, if you get a chitarra, you can buy a ball of good fresh pasta, spread it quite thin and cut it with the chitarra in noodles, which is what I did here (although we made our pasta fresh instead of buying it).
Tip # 2: Prepare the correct amount of sauce, which is about 1/4 to 1/3 cup of liquid per serving. In this recipe, I have combined 2 tablespoons of oil with about 2 tablespoons of fat extracted from the guanciale and 1/4 cup of wine (after reduction) to make a little more than 1/2 cup of sauce for two servings.
Tip # 3: Always put the sauce in the pan. I like to cook my pasta 3 minutes from the package, and then transfer it to the pan along with some pasta water for the last 3 minutes. This guarantees bright noodles, super tasty and with sauces at all times.
Tip # 4: Never rinse your pasta. The pasta goes straight from the pasta tray to the pan without interruption, ideally without even hitting a sieve.
Tip # 5: Transfer the pasta from the pot to the sauce with tweezers or a spider. This allows you to save the water from the pasta, which in turn helps you build a thick, shiny sauce.
Tip # 6: Always think of cheese. The cheese is an important leg of the pasta pyramid (the other two are the aromatics and the star).
Tip # 7: Make it spicy. If you can handle the spices, a lot of good Italian food is not authentic without the hit of the spice.
Tip # 8: Do not forget the seafood. Italy is mostly coastal, and some of the best pasta I've had was based on seafood. Uni, octopus, squid, tuna and salmon are big stars of pasta. Of course, we can not forget the best known: the clams.
Tip # 9: Add really delicate flavors at the end. Cooking can destroy flavors, so that
With all this in mind, this is a super easy pasta, of 6 ingredients, between week and night made with whatever is in our fridge. It was amazing: the umami of the cheese mushrooms +, the slightly bitter note of the red chard, and the smoked flavor of the combined guiding to create something much more than the sum of its parts. Serve 2. I ate half. Then I ate the other half, without regrets.
What do you need?
A non-stick pan, a pot large enough to boil the pasta and a pair of tongs (or even toothpicks).
Website: http://operagarden.vn/
SĐT: Hotline : 842439303666
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