Macaroni - one of the simplest, mostcommon and most delicious dishes, which, having gone beyond its national borders, has long been the property of all mankind, no matter how pathetic it may sound. These varied in form dough products have won worldwide recognition for being cheap, very quickly cooked, tasty and very satisfying, even if there are simply them with butter and grated cheese. But traditional Italian pasta is prepared with a variety of sauces that make up their taste base, endowing with different shades: spicy, spicy, tender creamy, spicy. How to cook pasta sauce? There are classic sauces that are prepared long, from a large number of products (for example, classic Italian sauce "Bolognese"). There are sauces very simple, for cooking which takes only a few minutes, but they surprisingly transform simple boiled pasta, saturating them with bright tints of taste. For example, pasta in creamy sauce can be cooked a wide variety. In the sauce-base, consisting of a glass of cream, grated cheese, various spicy herbs and garlic are added. You can put other products - chicken pieces, mushrooms, chicken liver, fish, etc. Thanks to this we get a lot of different dishes from macaroni, not similar one to another, but very tasty and original.
Macaroni in creamy sauce
For the simplest recipe, traditionalin a way for the time indicated on the package, boil pasta of any shape - these can be bows, seashells, feathers, nests, etc. Separately prepare the sauce. To do this, heat one glass of low-fat cream in a saucepan, add parmesan cheese (about 200 grams), crushed garlic, salt, pepper, and a pinch of oregano to the hot cream. After the cheese in the cream has dissolved, two tablespoons of ground toasted walnuts or almonds are added to the sauce, everything is thoroughly mixed, once again heated to a boil, but not boiled. This sauce is poured spread on the plates of pasta, add finely chopped basil and mint. It turned out very tasty and easy to prepare dish.
Now let's see how based on this recipeYou can cook other pasta in a creamy sauce, for example, with mushrooms. Boil the pasta, cook the cream sauce, as described above, but without nuts. Separately in butter, fry the mushrooms until ready. Mushrooms are spread in the sauce, mix everything and add the resulting sauce to the pasta. From above in the plate with pasta, you can additionally add a little grated cheese. Similarly, pasta in a creamy sauce with chicken or chicken liver pieces is made.
Very tasty are the pasta in creamysauce with red fish. For this, the sauce is prepared as follows. Take the traditional creamy sauce as the basis. After the grated cheese is dissolved in it, a fillet of fresh red fish, cut into small pieces, is added to the cream cheese mixture. When the fish is ready, and it is cooked very quickly, a few drops of lemon juice are squeezed into the sauce, spicy herbs - oregano, basil and parsley are added. Ready-made sauce pour pasta, and as an ornament on top lay several grains of red caviar.
Creamy sauce is used for casseroles.For example, in Italy they love to cook cannellone - they are stuffed pasta in a creamy sauce. Cannellone - special large macaroni in the form of hollow tubes, which are filled with various minced meat, put into shape, poured with creamy sauce and baked in the oven. Stuff cannella with various fillings - meat or mushroom stuffing (pre-fried with onions in a frying pan), or cheese-vegetable filling, which is prepared from several grated cheeses, including spicy cheeses (roquefort, cheddar, dor-blu, etc.) and finely chopped and fried vegetables (tomatoes, sweet peppers, celery stalks). Cannellone is not pre-brewed, stuffing raw stuffs with minced meat, then they are laid in a tightly packed form in a row and filled with cream sauce. In the oven, during baking, cannellons soften, are cooked and become very tasty. For about five to ten minutes before the dish is prepared, sprinkle the top with grated cheese, which forms a piquant golden crust.
