Macarrones a la boloñesa arguiñano

Arguiñano meatballs

– The meat is very important that it is of good quality, like the rest of the dishes. But where it will be necessary to have special attention is in the election of the type of meat, that as it recommends the original recipe the best is the lean meat called cartella instead of the most fatty part. It can be combined with pork, but it should not exceed 40% of the recipe. Both meats should be ordered at the butcher’s butcher’s shop ground, but do not overdo it.

– The wine is another of the keys to cook this recipe and that the meat is much more tasty and tender. Red wine will be used instead of white wine, and quality is important. It is not necessary to use one of tetra brik, and it is not necessary to buy the most expensive one, but it is convenient that the wine is one of those that you would drink a glass.

Macaroni au gratin

– It is very important that the meat is of good quality, just like the rest of the dishes. But where special attention must be paid is in the choice of the type of meat, which, as recommended in the original recipe, the best is lean meat called cartella instead of the fatty part. It can be combined with pork, but it should not exceed 40% of the recipe. Both meats should be ordered at the butcher’s butcher’s shop ground, but do not overdo it.

– The wine is another of the keys to cook this recipe and that the meat is much more tasty and tender. Red wine will be used instead of white wine, and quality is important. It is not necessary to use one of tetra brik, and it is not necessary to buy the most expensive one, but it is convenient that the wine is one of those that you would drink a glass.

Pasta carbonara recipe

In spite of the fact that in almost all the hypermarkets of Asturias fresh pasta is sold packaged in transparent PVC trays, many people do not know very well what it is and for the price that they have, four times more than the dry one, they do not fall in the temptation to try it either.

On the contrary, the dry pasta, Pasta Asciutta, after following the same process as the previous one, by means of a complex system of thermal jumps from cold to heat discovered around 1800 in the Italian villa of Torre Annunziata, shrinks and dehydrates, which allows a long conservation, which is impossible with the fresh one that in normal conditions develops fungus in three or four days.

Of course, if we analyze Ramusio’s writing from which the theory that it was the Venetian traveler who brought the pasta, when we read how he affirms that in the East noodles were collected from a breadfruit tree that the Chinese adored, then I think it is all said and done. In addition, Chinese pasta is made with soy or rice flour, so that its appearance after cooking is almost transparent and very thin, practically unidentifiable with Western spaghetti. So, Marco Polo’s nannay!

Authentic bolognese sauce

Well, today we bring something different and I have a plan with this blog and we are going to start doing new things. I’m going to tell you how I prepare spaghetti (when I could eat, of course). Hey, if you don’t like it I’m sorry, I love them prepared like this.

The first thing to do is to chop the onion at the beginning. I like it abundant, I add almost two onions. How they are chopped, it’s up to taste, I like it quite finely. Everyone should follow his own technique and try not to end up in the hospital.

This is an important moment and pay attention: whisky or white wine, yes, but not for food, no… a chupinazo that cheers up the preparation, believe me! If it’s whiskey and cooking, I prefer chupinazo alone but come on, it’s up to taste.

The onion is already a little consumed (I do not know, ten or fifteen minutes, I do not wear a watch). Now we add the red peppers and continue stirring until they break up a little and then we add the green peppers and do the same.

Oh, I forgot! Add a little salt to the meat and leave it there. We do it quickly so that the onion doesn’t stick or anything like that and… another chupinazo for the body that we are earning!

Por admin

Esta web utiliza cookies propias para su correcto funcionamiento. Al hacer clic en el botón Aceptar, acepta el uso de estas tecnologías y el procesamiento de tus datos para estos propósitos. Más información
Privacidad