The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras


Casserole of noodles with pork meat

(Fideos a la cazuela con carne de cerdo)

62 Casserole of noddles with pork meat


Four servings: 400 g small noodles; Sofrito base (1 onion, 6 tbsptomato purée); 300 gm pork spareribs cut into 1-inch pieces (or pork lean meat, chopped into 1-inch dices); 100 g fresh/frozen green peas (can be replaced by canned ones that must be rinsed to avoid the excess of salt they contain, and which can be added at the last moment).

Preparation: Fry the spare ribs/pork meat to a brown color, salt and reserve on a dish; add the sofrito base to the still-hot oil, and stir from time to time to avoid it clings to the casserole, and keep simmering for 15 mins; then add the fried meat and the juices (gravy) that it may have released, pour in a glass of white wine, stir and allow a ten-minute cooking on a low heat. After this time, add the fideos, the green peas, as well as some 500 cc of water (which can be enriched with a stock cube, and if so be careful when adding salt to the dish) and keep simmering for 11 to 13 ms, depending on dente options.

Keep an eye on the casserole to monitor that fideos don't get stuck and add, if necessary, some more water. In general, fideos are not served dry or too soupy. You can also pre-cook fideos on another casserole for 5 ms, so they release the starch they contain Therefore, the time left for obtaining a desired dente option may vary from 6 to 8 mins.



Macaroni with pork meat (Macarrones con Carne de Cerdo)

63 Macaroni with pork meat

Six servings: 500 g macaroni; 300 g ground pork meat; 2 garlic cloves;1 green onion; 4 tbsp tomato purée; 1 green pepper; salt; some parsley, finely chopped; black ground, cut into rings; pepper; olive oil & salt

Preparation: In the first place, cook the pasta in abundant water with salt, according to the manufacturer's instructions, minus 5 minutes; next, sieve, rinse the starch off with tap water and reserve. Sauté the garlic, the onion and the green pepper in a casserole with olive oil, and after a few minutes (no more than 5) add the meat, together with some salt and pepper. Let some cooking for a few minutes, and add the tomato purée and the parsley; stir it all and let simmer for 10 minutes on a low heat to get an homogeneous mixture of both flavor and color.

Finally add the macaroni, mix it all well and let the preparation simmer for 5 minutes (the same amount of time subtracted firstly) .To me, it is better to let the macaroni take part in the cooking process without adding starch to the recipe, this improves the result because otherwise macaroni seem to have a detached role in the preparation.



Macaroni with canned tuna fish (Macarrones con atún en conserva)

64 Macaroni with canned tuna fish


Six serving: 1/2 kilo macaroni, 2 cans of tuna, 2 small cans red peppers, cut into strips; 1 onion, finely chopped;2 garlic cloves;; 4 tbsp tomato purée ; grated cheese, olive oil, salt.

Preparation: Cook the pasta in a pot with water and salt, according to the manufacturer'sinstructions. Once they're cooked to "dente", rinse them in a colander with cold water.

In the meantime, sauté (in a large pan) the garlic, the onion for a few sec, add the tomato and simmer for 10-15 mins to get a good sofrito sauce.

Drain the tuna and shred it. Add the peppers to the sauce, together with the tuna, stir well, simmer for 5 more minutes. Now, pour the macaroni in the pan, sauté it all out of the heat, or mix it all with a spatula, and serve straightaway, adding some grated cheese on the macaroni. A variation would include to put the macaroni au gratin and so brown the cheese.



Noodles flavored with garlic (Tallarines al ajillo)

65 Noodles flavored with garlic

Ingredients: 300 g noodles; 1 red chili, 4 -5 garlic cloves, chopped; 1 green pepper, diced (optional); 1bay leaf; olive oil; salt.

Preparation:

Cook the noodles in water with the bay leave, a dash of oil and some salt for about 10-12 minutes (follow manufacturer's instructions for dente options. Drain them under tap water to cool them down. n the meantime, sauté, first the green pepper for about 5 mins, add the garlic and the chili in olive oil, and finally add the noodles, mix well.



Spaghetti and prawns (Espaguetis con gambas)

66 Spaghetti and prawns


Ingredients: 300 g Spaghetti; 3 garlic cloves; ¼ kilo peeled prawns; olive oil; 1 chili; some parsley, chopped.

Preparation: Cook the spaghetti in boiling water with a pinch of salt and a drizzle of olive oil.
When "al dente", about 6 minutes of cooking, cool them under cold running water, drain, smeared with a little olive oil and set aside. Brown the garlic slices and the chili in a frying pan; next add the prawns (tip: to avoid they release liquid, which would boil them rather fry them, blanch them in boiling water for only 6 sec, cool them down to stop the cooking process and set aside for a future use).

This done, add the spaghetti, mill well, add some black pepper (optional), sauté for a few sec, sprinkle some finely chopped parsley and serve on the spot.



Noodles/spaghetti with mushrooms (Tallarines/espaguetis con setas)

67 Noodles o spaghetti with mushrooms


Ingredients for 4 servings: 300 g fresh mushrooms (canned ones can also been used; 4 garlic cloves, sliced; 300 g spaghetti/noodles; 200 ml of milk cream; thyme, oregano, salt, pepper, olive oil.

Preparation: Sauté first the garlic cloves in olive oil, add mushrooms, the thyme and theoregano. Stir it all well so flavors can mix together, simmer for about 5 mins on a medium heat. Pour the cream in the saucepan and bring to a boil, while stirring occasionally. Season with salt and pepper. Simmer for another 10 minutes or until sauce thickens.

The spaghetti, or the noodles, can already be cooked, drained, and rinsed in running water to stop over-cooking, so what is left to do is to add the pasta to the mushroom preparation and serve while it's hot.

 


 

Macaroni with chorizo (Macarrones con chorizo)

68 Macaroni with chorizo


Ingredients for 4 servings: 300 g macaroni; 200 g chorizo, cut into thin slices; 250 g tomato purée; 1 garlic clove; 1 large onion, finely chopped; 150 g grated cheese; oregano to taste.

Preparation: Cook the pasta in water and some salt according to the manufacturer's instructions, rinse under running water to stop the cooking process, and set aside. Sauté the chorizo in some oil (slightly), add the garlic, sauté the garlic, add the pepper dice, give a stir and then add the onion;simmer for 5-6 mins, add the tomato purée, the oregano, some salt (remember that the cheese to be added later contains salt), give a stir and cook for 12-15 mins on a low heat and a lid on to diminish evaporation (some water can be sprinkled on the sauce if it thickens too much). F

Finally, add the macaroni, give a good stir and serve with some grated cheeses sprinkled on the pasta.

 



Macaroni/spaghetti with bacon and mushrooms

(Macarrones con bacon y setas)

69 Macaroni (or spaghetti) with bacon and mushr


Ingredients for 4 servings: 300 g macaroni; 1 onion, finely chopped; 1 roasted red pepper, cut into small dice (canned); 1 handful mushrooms, sliced;150 g bacon, cut into small strips;1 cupful of milk; 75 cc milk cream; cayenne pepper; some grated cheese.

Preparation: Sauté the onion in some oil until it softens and then add the pepper dice, simmer for 5-8 mins and add the bacon and the mushrooms, give a good stir, simmer for ,another10 mins, add the milk cream, the milk and let the sauce thicken.

In the meantime cook the macaroni in water with some oil and salt following the manufacturer's instructions. Finally, add the macaroni to the pan with the other ingredients, mix it all well, and sprinkle some grated cheese on. An option is to grill the macaroni until the cheese browns.

 

 


 

 

Related links  to this webpage:


Pasta, noodles, macaroni, tips for cooking pasta, pasta shapes, list of pasta, edible mushrooms, Benefits of Pasta, Pasta in weight loss, Sauce recipes for pasta,     

 

 

 

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