Traditional recipes

Spaghetti with ghebe

Spaghetti with ghebe

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti with ghebe:

The spaghetti is boiled according to the instructions on the package. When the beans are cooked, fry them, add a little water, crushed garlic, delicate and, if necessary, a little salt. She is ready to eat.

Good appetite!!


Sweet potato spaghetti

Sweet potato spaghetti: 4 servings, 5 minutes cooking time, 90 calories per serving

Ingredients: 2 sweet julienned potatoes, salt, pepper, fresh parsley, a little nutmeg or cinnamon.

Preparation: saute the sweet potato spaghetti in a pan greased with a little oil, over medium heat, maximum 5 minutes. Remove from the heat, add salt, pepper, parsley and cinnamon / nutmeg. It serves as such or as a garnish for a piece of medium rare cooked beef.


Spaghetti with ghebe - Recipes

SPAGHETTI WITH VEGETABLES

As we well know, pasta is the invention of the Italians.

Macaroni pasta has been produced since the 12th century in southern Italy. With the growing popularity of pasta, in the nineteenth century there were factories that produced pasta of various shapes in Italy.

At the beginning, the pasta was prepared with tomatoes, after which garlic, greens and peppers were added. and the addition of ingredients in pasta has continued to this day, where you can prepare pasta with any ingredient, but you have to pay close attention to the combination of ingredients.

Pasta is of many types: short, long, stuffed pasta, in the form of wide strips, tubular, puff pastry, line pasta. We can list: spaghetti, macaroni, rifles, piccolini, tagliatelle, penne, tortellini, farfalle, pappardelle, ravioli, ziti, macheroncelli, bucatini, lasagna, stringozi and much more!

I want to add that the fork with several teeth appeared around the 1700s, namely to be used to eat pasta.

I learned this recipe from Petru, and I modified it a little, according to my tastes. :)

QUINTESSENCE:

  • spaghetti - 400 gr.
  • cooking cream (sweet cream) - 100 ml
  • carrot - a piece
  • cucumber cornison - a piece
  • radishes - 2 pieces
  • hot peppers - a small piece
  • garlic - 2 puppies
  • kapia pepper - 1 small piece
  • leek - a few slices cut obliquely
  • olive oil - 20 ml
  • oregano - or teaspoon
  • salt

ALCHEMY:

In a saucepan put boiling water (2/3 of the capacity of the pan) for spaghetti with 2 teaspoons of salt (salt speeds up the boiling of water! .

We must be careful about the time needed to cook the pasta. For example, in this recipe we have to take the pasta from the fire 2 minutes faster than it says on the product packaging. If the cooking time of the pasta is 8 minutes, we take the pasta at 6 minutes, because there will be another stage later in which the pasta will be thermally processed.

If we do not intend to use the pasta immediately after we take them off the fire, we strain them in a sieve and give them a thermal shock, that is, we sprinkle cold water on them and cool them, otherwise they will continue to boil even if we take them out. from the water!

We wash and clean the vegetables and cut them as we like. As a suggestion, you can cut them into thin strips when making spaghetti, or julin when making feathers. This depends on how easy it is for you or how you like your preparation to look :)

In the first phase, put the oil in the pan, heat it, together with the garlic.

After the garlic starts to smell, add the radishes, carrots and peppers. Saute them for 1 minute over high heat, then add the leeks and cucumbers. Add salt and oregano and sauté for another minute for the flavors to combine. Then add the pasta, sauté for 1 minute and then add the cooking cream (sweet cream). Mix well and leave on the fire for another 2-3 minutes to combine the cream with all the ingredients and reduce a little more.


Pasta with ghebe & # 8211 a recipe with good taste & # 8230of the forest

Today I don't feel able to write anything. Interesting, spiritual or spiritual. And, on top of that, I don't feel like talking. I say "peak", because this happens very rarely. Only a few times a year. But these are the times when I recharge my batteries for new weeks of "talking" :)))). These are also the situations in which people ask me if I have suffered something, if I feel bad I am upset. Hehe! I have nothing. I'm just taking a short break.

And because I don't feel like thinking, I'm going to list here something I wrote in October 2008 and a good recipe with a deep forest smell and taste. And mushrooms.

"I feel melancholy today. it has engulfed me since yesterday, like an itch in the palm of my hand, and even now it does not give me peace & # 8230

autumn has, as it were, a lazy structure, which embraces us all as in a sweet trap.

ah and the must, the fine, liquid body of the grain & # 8230..a whole jar of honey overturned under the tree in the corner through which the sun sifts its light.

autumn is full, with sensual lips, with a trembling scent with weddings and shared loves & # 8230. and I would live a whole season in a single moment, so that I can see it again with the eyes of the mind a thousand times.


GHEBE IN THE FREEZER FOR WINTER

Ghebe in the freezer for the winter. Boiled and chopped geese, preserved in bags or pans in the freezer. How to freeze ghebele? How much and how does it boil?

After I ate my fill, I also put a few bags of ghebe in the freezer for the winter. It is a simple and effective method, you just have to arm yourself patiently to clean and wash the mushrooms well.

Then they must be boiled, rinsed under a stream of cold water and left to drain very well. After that you can chop them into smaller or larger pieces, according to your preferences and portioned in bags or pans for the freezer.

How to prepare ghebe in the freezer for winter

As I said before, arm yourself patiently and clean the gables well. The smaller ones can be left with the foot provided and the larger ones without, because it is woody. Then wash them under running cold water.

Boil a large pot of water and, when it has boiled, put a portion of ghebe. Let them simmer on low heat for 20 minutes.

Then drain them in a sieve and cool them well under running cold water.

Let them drain very well and chop them.

Then, after they have cooled completely, portion them in freezer bags or pans.

I put in bags of 250 g and 500 g, for one risotto delights, or ghebe stew or pan with garlic in a frying pan.

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Video: Red beans vegetable spread CC Eng Sub. JamilaCuisine (January 2022).