Macaroni people are perceived as something ordinary,that is prepared when there is no time for anything more interesting. Meanwhile, wheat noodles can become the basis for exotic and very tasty dishes, if you use the right recipes and do not be too lazy to translate them. They are most rich in Asian and Italian cuisine. Among their suggestions there are also complex dishes that require intricate ingredients, and simple ones that do not require searches for rare components.
Такой ужин можно приготовить и в вегетарианском variant, but the authors of the recipe insist on the presence of meat. To be authentic, one third of a pound of pork is cut into long, fairly large strips, and three garlic cloves and a centimeter of fresh ginger - as small as possible. Seasonings are fried in lean oil (very short), after which ribbons of meat are poured into them. When they get a blush, they are added to the rings of a large onion and two Bulgarian peppers. When they are also fried, a grated or finely chopped tomato is added. After a couple of minutes, put a spoonful of honey and pour in soy sauce in the amount that you have to taste. In parallel, the wheat noodles must be cooked until ready; it is laid out on plates, and on top of it are placed vegetables with meat.
Italians use noodles very widelywheat. Recipes from it are numerous and varied, as well as varieties of pasta, recommended for individual dishes. For the proposed requires a wide noodles (in Italy, this is exactly what is called a tagliatelle, but domestic varieties also suit). One third of a kilogram of macaroni is brewed al dente, that is, so that it crunches a little. Three garlic cloves choke and mix with a spoonful of lemon zest, pepper, salt and four spoons of olive oil. In this mixture, small cubes of tuna fillet (half a kilo) are rolled. Thus, the pickled fish is fried in half a minute from each side, it is peppered with large-sliced rucola (four glasses) and small salted capers (four spoons). Extinguishing is only a minute, after lemon juice (three tablespoons) is poured in, and the dish is immediately removed from the plate. Noodles of wheat are combined with fish, peppered and seasoned with parsley.
Этот рецепт требует довольно большого списка products. But the taste of the final dish will be remembered for you forever, and you will want to cook it more than once. The chicken is cut into eight pieces (or the favorite "details" of the bird are taken). Blender breaks homogeneity into five small chili without seeds, two teaspoons of curcuma, ziri and curry in powder, six garlic lobules, eight scallop and three spoons of sunflower oil. This mixture is fried with constant stirring for five minutes, then chicken is put into it: five minutes it is cooked down with the skin and the same on the other side. Two cans of coconut milk are shaken and poured into a skillet with salt, pepper and two spoons of sugar. After boiling, the container is left for a third of an hour to quench the contents. Then six finely chopped tomatoes without a skin are laid, crushed red onion, and in ten minutes - a handful of coriander. In the broth almost ready to cook the wheat noodles (about half a kilogram), detached, fried in a wok for three minutes and put on a dish. Top - a fragrant chicken with a sauce and a bit of fresh coriander.
Very delicious is wheat noodles withchicken according to the Japanese recipe. The bird's thigh is finely chopped, sprinkled with sake (with wine) and soy sauce. The leek is cut diagonally and with medium slices. Spinach (a full handful) is quickly boiled, soaked for a minute in cold water, wrung out and cut. A third of a kilogram of noodles is cooked not completely to the end. The ready fish broth is boiled with four spoons of soy sauce, salt and a spoon of myrin. A chicken with onions is placed in it and cooked almost to the end. Wheat noodles and poultry are distributed among four pots, each one is pawned with chopped shiitake mushroom and a raw egg is hammered. The dishes in closed form are put in a not very hot oven for 3-4 minutes. There is a dish is recommended immediately, directly from the pots, sprinkled with seasoning sizzling.
