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Tagliatelle with sausages in wine sauce

Tagliatelle with sausages in wine sauce



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Heat a little olive oil in a pan over medium heat and fry the sausage meat on all sides until it turns brown, taking care not to break it completely. Remove the meat to a plate.

In the same pan, add the chopped onion and caramelize for 5 minutes. When it starts to turn golden, add the Italian herbs, salt, pepper and chopped peppers and cook for 2 minutes, until soft. Then add the chopped garlic, and when it starts to release the flavors, add the wine. Leave for a few minutes, until almost all the liquid has evaporated.

Add the tomatoes and meat back to the pan, mix and simmer for a few moments, 3-4 minutes.

At the end, add a little olive oil, parsley and basil.

Boil the pasta according to the instructions on the package. They drain, keeping some of the water in which they boiled.

Mix with the sauce obtained previously, adding water to obtain a creamy consistency.



Sausages in wine sauce

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Tagliatelle with ghebe

A quick dish that does not require much work, nor who knows what culinary talent.

What do you need?

  • 2 nests of durum wheat tagliatelle
  • a jar (330 g) ghebe put in salt
  • 50 - 100 g dried, smoked pork neck
  • 2 tablespoons tomato paste
  • 50 g grated hard cheese (Grana Padano or Parmesan)
  • a pinch of pepper.

How do you proceed?

  • Boil the pasta in salted water according to the instructions on the package (6 minutes - al dente 8 minutes - normal)
  • Drain the pasta and wash with a little cold water
  • Wash the stalks well so that not too much salt remains in them
  • Finely chop the neck and lightly brown (2-3 minutes) in a well-heated, oil-free non-stick pan.
  • Add the ghebele and keep on medium heat, stirring constantly, for another 2-3 minutes
  • Add the well drained pasta, stir and cook for another 2 minutes
  • Add the tomato paste, season with pepper, mix and simmer for 8 to 10 minutes.

Serve hot, sprinkled with grated cheese.

Have fun and see you healthy again!


Sausages with wine

STEP 1 Wash the meat, peel it, cut it into cubes and pass it through the mincer. Grind all the spices well, add them over the meat.

STEP 2 Match the salt, add the wine, finely ground garlic and knead the composition well. Add the chopped bacon from the knife.

STEP 3 Fill the mats with this composition, twisting them from place to place, about 10-15 cm.

STEP 4 After you have formed all the sausages, put them on the string, in the air, for about a day, then leave them to dry in the cold, in the pantry or cellar. Serve these sausages with a glass of wine.

sheep mate
1.5 kg fatty pork
1.5 kg of beef
1 glass of dry red wine
2 heads of garlic
100 g of bacon
1 teaspoon dried coriander
1 teaspoon paprika
1 teaspoon of paprika
1 teaspoon thyme
1 teaspoon allspice
1 teaspoon mustard seeds
salt


Luxury hot dog with grilled sausages

Peel an onion, cut it in half and then scales. Let the onion harden for 3 minutes with the olive oil. Add 3 tablespoons of brown sugar and let it caramelize. Quench with balsamic vinegar and vegetable broth, salt, and cook for 10–12 minutes, then cool for approx. 30 minutes in the refrigerator.

In parallel, mix the beer, the remaining brown sugar, honey, soy sauce, white wine vinegar, salt and pepper, bring to the boil and simmer for 8-10 minutes. Season with Tabasco sauce and leave to cool for approx. 30 minutes in the refrigerator.

Meanwhile, bake the sausage on the grill for 12-15 minutes. 3 minutes before the end of the baking period, grease with beer marinade and bake until the end.

The hotdog buns are placed for 1 minute on each side, on the grill, cut lengthwise, but not to the end. Half is greased with ketchup, the other with mustard.

Place the grilled sausage in the bun and add the sweet and sour onion and the rest of the marinade on top.


How to prepare sausages in wine sauce:

Cut the sausages in half, cut the onion into juliennes and crush the garlic with a knife blade and then cut into small pieces.

Heat the oil and fry the sausages.

After browning, add the onion and suture and cook for 2-3 minutes.

Season with pepper and a pinch of salt. Add the wine and mix gently to capture the taste of the wine.

Keep the fire to a minimum so that the wine does not evaporate too quickly.

For the garnish, put the peeled potatoes and the carrot to boil in salted water.


Chicken breast in red wine sauce

A chicken dish that the koans (NB - the inhabitants of the island of Kos) make at home. I haven't seen her on the menus of the restaurants I carol in. It's not good-looking, but how good can a stew look? It is made slowly, like the beginning of a sirtaki.

What do you need?

  • 300 g boneless chicken breast
  • a carrot cleaned and cut into pieces
  • a peeled and chopped yellow onion
  • 2 cloves of garlic cleaned and finely chopped
  • ½ peeled red box, cut accordingly
  • 100 g pitted olives (preferably Kalamata), cut into quarters
  • 150 mL chicken soup (or 1 cube of chicken concentrate boiled in 200 mL water)
  • 150 mL dry red wine
  • 1 tablespoon white flour
  • 2 tablespoons olive oil
  • a handful of chopped green parsley
  • salt and pepper to taste.

How do you proceed?

  • Cut the chicken breast into 2.5 × 2.5 × 2.5 cm cubes and season with salt and pepper.
  • Heat the oil in a large frying pan and brown the chicken in it for about 4-5 minutes, over medium heat.
  • Add the carrot and onion (if you have you can also put 2-3 slices of celery cut short) and sauté for about 2-3 minutes
  • Pour the flour in the rain, mix until smooth
  • Add one at a time, stirring after each ingredient: garlic, chicken soup, wine, tomatoes, olives
  • Turn the heat to low, cover the pan and simmer, stirring sporadically, for about three quarters of an hour (45 'on the Timer)
  • Finally add the green parsley.

It can be served as such, with bread (but our local polenta would also work), with rice garnish, with mashed potatoes, or with tagliatelle and parmesan.

Have fun and see you healthy again!


Pappardelle

Mix the flour and place it on the work table.
Make a hole in the middle so that it looks like a volcano. Put the eggs and oil in the middle.
Mix with your hands in small circular motions - take a while until the dough is smooth.
Knead until the dough is smooth. Wrap the dough in cling film and refrigerate for a few hours.
Pass the dough through the pasta machine, set to the thinnest shape and place the sheets on a table sprinkled with flour.
Roll out the dough and cut it into 2 cm strips. Allow the pasta to dry for 10 minutes.
Boil in a large amount of salted water for 3 minutes until al dente.

RAGU SAUCE

Cut the meat into cubes (5X5mm) and fry it in a deep pan until well browned.
Peel the onion and garlic and add them to the pan to cook for a few minutes.
Add the spices and red wine and leave it until it halves. Add the chopped tomatoes and season with salt and pepper.
Let it boil for about 20 minutes - it is important that the sauce does not dry out.
When the meat is tender, add the freshly cooked pasta, chopped parsley and small pieces of cold butter. Season with salt and freshly ground pepper. Sprinkle with freshly grated Parmesan cheese.
Serve with a piece of bread made on the hearth.


Pork steak in wine sauce required

  • 1.5 kg pork leg
  • 2 carrots
  • 1 onion,
  • 4-5 cloves of garlic
  • 250 ml of red wine
  • 250 ml of water
  • salt, pepper, bay leaves, thyme, paprika, 2-3 sage leaves
  • 3-4 tablespoons of flour
  • oil

For puree

  • 1-2 sweet potatoes
  • 3-4 ordinary potatoes
  • 1 tablespoon butter
  • white pepper, paprika slightly hot

Cut the meat into slices 1-1.5 cm thick. In a plate, mix the flour with a pepper powder, a pinch of salt and a little paprika. We roll the slices of meat well in flour, as if we were preparing schnitzels. Heat a pan with a little oil and briefly brown all the slices on both sides. This toast will help the sauce, once put the meat in the oven, to bind easily.

We prepare a tray, putting in it: peppercorns, thyme, sage, bay leaves, carrots, quartered onions and peeled garlic cloves. Place the browned slices of meat in the pan, over the spices and vegetables. Add the wine and water and cover the tray well with aluminum foil. Put the tray in the hot oven for about 2 hours. After an hour we check, lifting the aluminum foil & # 8211 with great care to steam & # 8211 how tender the meat is and if it still needs water. If we want younger meat (according to everyone's preference), we can increase the cooking time by adding a little water and leave the tray longer in the oven. When the meat is tender and soft enough, remove the foil and leave the tray in the oven for another 10 minutes, to reduce the sauce enough. To remove the spices and vegetables that have done their duty, we can strain the sauce through a larger strainer.

We clean all the potatoes and boil them in water with a pinch of salt. We mash the boiled potatoes, add a tablespoon of butter to the puree and season it with white pepper. When serving, sprinkle the paprika over the puree. I prefer to put the meat on top of the puree and put 2-3 tablespoons of sauce on top of the meat (this is how I ate pureed meat as a child). Finally, garnish each portion of pork steak with sauce and puree with fresh greens.