visit this page https://citadelofporn.com visit this pagewww.bestporn4you.com una putita masturbandose con dildo. sexshmex.com

Pasta

Cacio e Pepe

Cacio e Pepe

, , 0

One of the simplest yet most delicious Italian pasta I know. The name Cacio e Pepe means cheese and pepper. It is known primarily in Rome, the Lazio region, but also in Tuscany and Abruzzo. The roots of making this pasta go back to the 18th and 19th centuries. It is made mainly from three components, which are pasta, mostly spaghetti, which is boiled as usual in water seasoned with sea salt, hard cheese, mostly good quality Pecorino Romano, but good quality parmesan works well, and plenty of freshly ground black pepper.

Preparation time: 15 minutes
Level: Easy
Quantity: for two

Ingredients:
200 g of good-quality spaghetti
About 75 g of finely grated Pecorino Romano cheese
0.5 teaspoon of freshly ground black pepper
Water and sea salt to cook the pasta

Preparation:

  1. Cook the pasta according to the manufacturer’s instructions in plenty of water seasoned with sea salt.
  2. Grate the Pecorino romano cheese with a fine grater, and grind black pepper to the cheese.
  3. When the spaghetti is ready, put it in a bowl or pan, let stand for a two to three minutes to cool pasta down, add 4-5 tablespoons of pasta cooking water, and add about 1/5 of the cheese and pepper mixture. If using too hot spaghetti clumping of the cheese may occure. Mix well, add the next fifth of cheese, and so on until the end. In the meantime, add the pasta cooking water so that the pasta becomes nicely cheesy and creamy and not dry. When adding the cheese all at once, it is necessary to make a porridge-like mass with cooler water before adding the spaghetti, to which the spaghetti can be quickly added.
  4. When serving, sprinkle a little Pecorino Romano cheese and black pepper on top.
    Ready!!
Spaghetti alla Bottarga

Spaghetti alla Bottarga

, , , , , 0

One of the most unique Italian pasta dishes I’ve ever had. To truly appreciate this dish, it’s important to first understand what bottarga is. Bottarga is salted and dried fish roe, typically from mullet or tuna. Many food cultures use salted and dried fish roe. In Italy, bottarga production varies by region. It’s hard to find this ingredient in Estonia, so you might need to order it online, buy it from Italy, or have good friends who can get it for you. I got mine from Mark Liechti, and it’s a delicacy from the fish of the Orbetello Lagoon, Italy. In Italy, bottarga is sold as whole dried roe, but the one I used was already grated and ready to be used for pasta.
If any dish embodies the essence of a true Italian summer, it’s this pasta. I made it following Mark’s instructions, just like his father prepares it in Tuscany. The preparation is incredibly simple, which makes the dish very authentic.

Preparation time: a maximum of 20-30 minutes
Difficulty: Easy
Servings: two

Ingredients:
150 g of high-quality spaghetti (I used Rummo brand spaghetti),
a large handful of parsley with stems separated and leaves finely chopped,
half a red chili sliced thinly,
3-4 medium garlic cloves sliced and 2 medium garlic cloves mashed into a paste,
2 heaped tablespoons of grated bottarga,
80 ml of the highest quality olive oil you can find (I used olive oil from Crete),
0.5 tsp of grated lemon zest,
sea salt, and black pepper for seasoning.

Preparation:

  1. Cut off the parsley stems and peel and slice 3-4 garlic cloves.
  2. Heat the olive oil in a large pan over medium heat and sauté the parsley stems and garlic slices for about 5 minutes.
  3. Remove the parsley stems and garlic slices, leaving the oil in the pan for the pasta.
  4. Finely chop the parsley leaves and mash two garlic cloves into a paste using a knife against the cutting board edge (or use a garlic press). Thinly slice the chili.
  5. Bring a large pot of water to a boil, season with sea salt, and add the spaghetti.
  6. Meanwhile, reheat the oil over medium heat, then add the chopped parsley leaves, garlic paste, and chili slices. Sauté for 2-3 minutes.
  7. Add half a cup of pasta cooking water to the pan and mix.
  8. Don’t cook the spaghetti until too soft; transfer it to the pan about 2-3 minutes before it’s fully cooked. Add more pasta water if needed.
  9. Add about 1.5 tablespoons of grated bottarga and freshly grated lemon zest.
  10. Mix everything and let it simmer for 1-2 minutes. Season with sea salt if needed, and add freshly ground black pepper.
  11. To serve, sprinkle more grated bottarga and a little black pepper on top, and garnish with a parsley leaf.
    Ready!!
Spaghetti alla puttanesca

Spaghetti alla puttanesca

, , , , , 0

This is one pasta dish with an interesting and controversial origin story. It comes from southern Italy, around Naples. In translation, the name of this dish is something like Prostitute Spaghetti. It is not entirely clear how it got its name, in any case, it is a special dish with strong flavors that is worth trying. It is believed that puttanesca sauce in this form began to be made around the middle of the 20th century. Here I will not delve into the origin of the name of this pasta dish, rather I will focus on the preparation of this special dish. In different regions of southern Italy, this food is prepared slightly differently, the common thing is that the sauce is made from tomatoes, black olives, capers, and salted anchovy fillets are added. Various fresh herbs, parsley, basil, and oregano are also added. Generally, cheese is not added to this pasta, but it is also very tasty without cheese.

Preparation time: About 20 minutes
Level: Easy
Quantity: for two

Ingredients:
About 150 g of good quality spaghetti, cook until al dente according to the manufacturer’s instructions
One 400g tin of plum tomatoes, roughly crushed with a fork
250 g black pitted olives
3 tbsp capers
5-6 salted anchovy fillets
1 small chili, chopped
3 medium cloves of garlic, crushed
A handful of basil leaves, chopped
A small handful of fresh oregano
A handful of fresh parsley, chopped
2 tbsp olive oil for frying
Black pepper and some sea salt to taste. Be careful with salt – anchovies are quite salty
2 tbsp tomato paste (if desired)

Preparation:

  1. Boil water in a large pot, add salt, and cook the spaghetti according to the manufacturer’s instructions. Stir the spaghetti while cooking to prevent it from sticking to each other or the bottom of the pot.
  2. At the same time, crush the garlic, cut the chili into thin slices, and chop the basil, parsley, and oregano leaves.
  3. Heat the oil in a thick-bottomed pan, lightly fry the garlic and chili for about 30 seconds, add capers and olives, add canned tomatoes. Roughly crush the canned tomatoes with a fork or a spatula. Add tomato paste if desired. You don’t need to add it, but with tomato paste, the sauce will be even more tomato-like. Season the sauce with black pepper and a little sea salt. You can always add more salt, but since anchovies are salty, you should be careful when adding salt.
  4. Add anchovies and chopped herbs. Stir and cook the sauce until the spaghetti is done.
  5. Add the spaghetti to the sauce and mix.
  6. Place the food on a plate and garnish with basil, oregano, or parsley leaves.
    Ready!!
Pasta with porcini, lemon, garlic and egg

Pasta with porcini, lemon, garlic and egg

, , , 0

This year the forests are full of different mushrooms. My friend and I went looking for cantarelli and by chance, I came across beautiful porcini, which I couldn’t possibly leave in the forest. I made pasta according to all the rules of Italian cuisine, which produced a combination that I had never tried before. I think if anyone has a chance to get porcini, it would be worth trying this recipe just as it is.

Preparation time: 45 minutes
Level: easy
Quantity: For two

Ingredients:
150 g of pasta, I used Fettuccine ribbon pasta, which is slightly wider and thicker.
A large handful of coarsely chopped porcini mushrooms. I cut the porcini in half and then into slices, I didn’t chop, because these mushrooms are better suited to pasta dishes
3 large cloves of garlic, cut in half and thinly sliced
A handful of finely chopped parsley. The most suitable is thin-leaved, tender parsley
3 medium eggs
About 150 g of finely grated parmesan. Genuine Parmigiano Reggiano is best, but other hard cheeses are suits also well
Salt and black pepper to taste
Pasta cooking water for sauce
50 g of butter for frying boletus
Finely grated peel of one organic lemon

Preparation:

  1. Clean the mushrooms, if possible do not wash them. Remove the sponge on the larger porcini. Cut the mushrooms into desired slices.
  2. Fry the mushrooms in butter. If the mushrooms emit water, evaporate the water and wait until the mushrooms brown slightly. Do not under any circumstances fry until crispy, do not let it fry until dry.
  3. At the same time, cook the pasta in plenty of salted water according to the manufacturer’s instructions so that the pasta is al dente.
  4. Chop the garlic and add to the mushrooms, also chop the parsley and add. Stir and fry for a few minutes.
  5. Beat 3 eggs until smooth, add half the amount of grated parmesan to the eggs and mix.
  6. When the pasta is boiled, add the pasta to the frying mushrooms and mix. Add a few tablespoons of pasta cooking water.
  7. Turn off the stove, wait about 15 seconds, and pour the egg over the pasta. Stir immediately and continuously until the egg mixture thickens slightly and forms a semi-liquid, silky sauce. The pan must not be so hot that the egg immediately coagulates. The secret of this whole pasta is that the egg must form a nice sauce together with the pasta cooking water and the juice from the boletus.
  8. Season with black pepper and, if necessary, sea salt.
  9. When serving, sprinkle a little black pepper and parmesan on top.
  10. Serve immediately. Serve with grated parmesan.
    Ready!!
Giouvetsi

Giouvetsi

, , , , 0

A Greek dish made from meat and pasta in tomato sauce. This dish can be prepared with chicken, lamb, and beef, as for the pasta, the orzo (kritharaki) type of pasta is mostly used. Vegetables are mostly onion and garlic, but also carrot, leek, and peppers. The food is seasoned with sea salt, black pepper, oregano, and laurel, sometimes other seasonings such as spices and cinnamon are also used.
I have a tradition of asking friends to bring ideas for local foods from their travels. The idea of this dish was brought to me by Maia-Liisa from her trip to Rhodes in the summer of 2023.

Preparation time: 60 minutes
Level: Easy
Serves: four to six

Ingredients:
300 g of orzo pasta
6 chicken thighs
One 400 ml can of crushed tomatoes
A handful of chopped leeks
Two smaller carrots, grated
One large onion finely chopped
3 medium cloves of garlic, finely chopped
Half a red bell pepper finely chopped
A small pinch of ground cinnamon
1 teaspoon of dried oregano
0.5 tsp ground black pepper
3 bay leaves
Sea salt
5-6 tablespoons Olive oil for browning chicken and vegetables
About 300 ml of water to add to the food
About 50 g of grana padano or Parmesan cheese

Preparation:

  1. Brown the chicken pieces on both sides over medium-high heat until they are nicely golden brown. Season with salt and pepper.
  2. Chop onion, garlic, paprika, and slice leek. Grate carrots.
  3. Heat 3 tablespoons of olive oil in a pan with a thick bottom and fry the vegetables on medium-high heat. Season with cinnamon, oregano, black pepper, and salt. Add bay leaves. Fry for about 5 minutes until the chicken is browned.
  4. Add canned tomatoes and water. Mix well. Taste the mixture and add salt, orzo pasta absorbs a lot of saltiness you can little more salt than usual, but you can always add more salt before serving.
  5. Add the orzo pasta and mix well.
  6. Place the browned chicken pieces on top of the orzo and vegetable mixture and place the pan in the oven at 190 degrees and cook uncovered for about 45 minutes until the liquid mostly evaporates and the orzo and chicken soften. Some liquid should remain because if standing the pasta will be quite dry because of the water absorbance of the orzo.
  7. If the food needs additional seasoning, transfer the chicken pieces to another plate and season the orzo and vegetable mixture. Mix and put the chicken pieces back or put the food together on plates. To serve, grate some grana padano cheese on top and sprinkle with herbs.
    Ready!!
Pasta della Norma – Sicilian Eggplant Pasta

Pasta della Norma – Sicilian Eggplant Pasta

, , , , 0

A well-known pasta dish from Sicily. The food is named after Bellini’s opera “Norma”. According to Wikipedia, this food won a tourism award in Italy in 2018 and was named Food of the Year. Since it consists of so many flavors that I like, I can’t argue with it. Made with care, this dish is very tasty.
When it comes to pasta, it is very important to carefully prepare the sauce so that the flavors can blend evenly. The only tricky part about this pasta is that the eggplant needs to be properly cooked first, either in the oven or in a pan, and then added to the sauce.
Food that is worth the effort.

Preparation time: 45 minutes including cooking the eggplant
Level: Easy
Serves: two

Ingredients:
100 g of spaghetti
1 medium eggplant cut into cubes of about 2 cm
500 ml tomato passata
A handful of chopped parsley
A handful of chopped basil
Salt and black pepper to taste
5 medium garlic cloves finely chopped
50g Grated ricotta salata cheese or parmesan
2 tablespoons of olive oil for frying and a few tablespoons of olive oil for cooking eggplants

Preparation:

  1. Heat the oven to 200 degrees C. Cut the eggplant into 2 cm pieces, place on a baking sheet covered with baking paper, sprinkle with olive oil, and bake for about 25-30 minutes until the eggplant is slightly dry but cooked through. Stir the eggplant cubes from side to side with a spoon so that they cook evenly.
  2. While the eggplant is cooking, chop the garlic, heat the olive oil in a pan over medium heat, and fry the garlic for about 1 minute.
  3. Add the tomato paste to the garlic and let the sauce simmer. Season with black pepper and sea salt, chop parsley and basil, and add to the sauce. Allow to simmer over low heat.
  4. Cook the pasta in plenty of salted water according to the manufacturer’s instructions. Let the water boil, be sure to add salt, and cook the pasta until semi-soft.
  5. At the same time, add the cooked eggplant cubes to the sauce and mix gently.
  6. When the pasta is ready, put the spaghetti from the boiling water directly into the pasta sauce, and mix. If the pasta is dry, add the spaghetti cooking water.
  7. Grate the ricotta salata or parmesan and shake it on the plate with extra black pepper when serving.
  8. Serve with a sprig of basil.
    Ready!!
Spaghetti all’Assassina

Spaghetti all’Assassina

, , , , 0

Spaghetti all’Assassina, also known as burnt spaghetti (Spaghetti bruciati), isn’t probably the most famous Italian dish in the world. It is a pasta dish, where the pasta is not boiled before being put together with the sauce, but it is fried together with the components of the sauce, and the liquid in the sauce cooks the spaghetti soft and edible. When preparing this dish, it is important to use a large pan with a thick bottom and preferably made of cast iron, which can accommodate the length of the spaghetti, and it is important that together with the sauce, the spaghetti is fried until very brown, then the browned spaghetti is scraped off the pan with a spatula and the procedure is repeated on the other side. Finally, tomato puree is added, in which the spaghetti is “cooked” until the sauce dries, sticks to the spaghetti, and is fried again until brown.

There is a bit of skill involved in preparing this dish, but if you follow the process properly, it’s not too bad. The result is one of the spiciest dishes in Italian cuisine, which is also extremely tasty.

Preparation time: 30 minutes
Level: Medium
Serves: two

Ingredients:
300 g of spaghetti of your choice
3-4 tablespoons of tomato paste
7-8 medium garlic cloves finely chopped
2 red chilies, seeds removed and cut into thin pieces or rounds
700 ml tomato puree (passata)
High-quality cold pressed olive oil for frying and serving
Black pepper and sea salt to taste
Basil or other herbs of your choice for serving

Preparation:

  1. Finely chop the garlic and cut the chilies in half and then into pieces or cut the chilies into rounds
  2. Heat 3-4 tablespoons of olive oil in a large, thick-bottomed, preferably cast-iron pan, add tomato paste, garlic, and chili. Stir and fry for a few minutes.
  3. Add the spaghetti and gently fry the spaghetti for 7-8 minutes. Spread the spaghetti in the pan and let it brown. If the spaghetti is brown on one side, stir it with a spatula and brown on the other side. Repeat this procedure several times.
  4. Season the spaghetti with sea salt and black pepper.
  5. When the spaghetti has browned to a dark brown in places, add the passata and cover the spaghetti with it and let it simmer. Do not stir the spaghetti all the time, so as not to break it too much.
  6. Fry, stirring gently from time to time, until the liquid evaporates and the tomato sauce sticks to the spaghetti.
  7. At this time, the spaghetti will start to brown again. Brown the spaghetti for 7-8 minutes, stirring gently in between. Taste the spaghetti and make sure it is soft enough. Spaghetti must be al dente, slightly crunchy, but tasty. If the spaghetti is too hard, add a little water and repeat the procedure.
  8. When the spaghetti is ready, arrange it neatly on a tower serving plate and decorate it with a sprig of basil or other herbs of your choice.
    Ready!!
Ricotta-lemon pasta with spinach

Ricotta-lemon pasta with spinach

, , , , , 0

A traditional Italian dish that is not widely known and is not served in most Italian restaurants, but it deserves a place there.
The mildness of the ricotta nicely balances the slightly bitter taste of the lemon zest. Spinach, parmesan, and simple seasoning with just salt and black pepper make this dish a great meal time in the summer sunshine.

Preparation time: 20 minutes
Level: Easy
Quantity: for two

Ingredients:
100 g of spaghetti
100 g of fresh spinach leaves
200 g of ricotta
50 g of grated parmesan
Grated zest of 1 lemon
2-3 tbsp olive oil for frying
2 medium garlic cloves, finely chopped
Season with sea salt and freshly ground black pepper

A few lemon wedges to squeeze the juice over the pasta while eating

Preparation:

  1. Boil the spaghetti in salted water according to the instructions on the package
  2. At the same time, pour olive oil and spinach leaves into the pan and let the spinach leaves cook for a few minutes,
  3. Grate the peel of one lemon, add half the amount of lemon peel to the spinach, finely chop the garlic and add to the spinach.
  4. Add ricotta, stir, and fry for a few minutes. When the pasta is ready, transfer the pasta directly from the cooking water to the pan to the spinach-ricotta mixture.
  5. Add parmesan, season with black pepper and sea salt, and mix.
  6. Add 4-5 tablespoons of pasta cooking water, let it boil for a while, and serve.
  7. To serve, place the pasta on a plate, and sprinkle over black pepper and grated parmesan. Add the rest of the grated lemon peel to the pasta. Place a few lemon wedges on the edge of the plate.
    Serve immediately
    Ready!!
Pasta alla Bolognese

Pasta alla Bolognese

, , , , , , 0

Bolognese sauce is definitely an Italian food classic. This dish has been known since the end of the 18th century when it was first prepared without tomato sauce, but over time this sauce is known as red tomato sauce and it still contains good quality meat and often cubes of pancetta and finely chopped or grated vegetables. Making this sauce, unlike packaged Italian food, is neither very quick nor too easy, but it is worth doing because the result is excellent. It is also an interesting fact that this food is not usually eaten with spaghetti but with linguine or tagliatelle pasta. I love spaghetti and that’s why spaghetti alla bolognese is made here.

Preparation time: about 4.5 hours
Level: Not too difficult
Quantity: About 3-4L bolognese sauce

Ingredients:
1 kg of high-quality minced pork and beef mixture
Four 400 g tins of canned plum tomatoes or chopped tomatoes
150 g of tomato paste
4 medium carrots, grated
3 medium onions, grated
3 stalks of celery, chopped
6 medium cloves of garlic, crushed
300 g pancetta cut into cubes
4-5 sprigs of fresh thyme, chopped
1 sprig of fresh rosemary, chopped
0.5 teaspoon of crushed black pepper
Sea salt for seasoning
150 ml of red wine
25 g of butter for frying vegetables

100 g of pasta (spaghette, tagliatelle, linguine) per person
Grated parmesan for sprinkling on top of the food

Preparation:

  1. Grate the carrot and onion with a coarser grater, crush the celeriac, and chop the garlic.
  2. Melt the butter in a large, thick-bottomed pot and add the grated and crushed garden fruit, heat until the liquid evaporates and the garden fruit browns slightly. Stir to prevent the vegetables from burning.
  3. Cut the pancetta into cubes, heat a large pan over medium heat, and start frying the pancetta. When the ham is slightly browned, add the minced meat, chop the minced meat with a fork, and heat until the liquid that drips out of the minced meat evaporates.
  4. Brown the minced meat and pancetta mixture until it is nicely browned and smells good.
  5. Season both the vegetable and minced meat mixture with salt and black pepper.
  6. Pour the minced meat mixture into the vegetables, mix, and add the tomato paste. Then add the canned tomatoes and vine.
  7. Season the mixture with fresh chopped thyme and rosemary, rinse the cans of tomatoes with water, and add a total of 800 ml of the liquid to the food.
  8. Let the mixture boil, reduce the heat to low and simmer the sauce for at least 4 hours.
  9. In between stewing, taste the sauce and add salt and pepper if necessary.
  10. When the sauce starts to cook, cook the pasta according to the instructions. There are a few simple rules for cooking pasta that should be followed to get a good result. Use more water rather than less. Be sure to add salt to the pasta cooking water, then the pasta will be much tastier.
  11. When the pasta is ready, add the freshly prepared Bolognese sauce to the bowl and the pasta directly from the pasta cooking water. Mix and serve nicely on another plate.
  12. If desired, sprinkle grated parmesan and freshly ground black pepper over the served pasta.
    Ready!!
Ravioli

Ravioli

, , , , , , , , 0

Ravioli is a traditional Italian food. It is a filled pasta, where there is a filling inside a thin layer of pasta. Ravioli are eaten either with sauce or broth. Ravioli soups are also quite common in Italian cuisine. Classically, ravioli has a square shape, but other shapes are also not very rare. The word ravioli comes from the Italian word “small turnip”. The ravioli-like dish was first mentioned in Venetian documents in the 14th century. There are dishes similar to ravioli in many national cuisines, but nowadays Italian ravioli are also made all over the world. Most of the time, it is a restaurant or home food that is handcrafted, but nowadays ravioli has also gone into mass production and can also be bought in supermarkets.
I prepared my ravioli with two fillings and suitable sauces. Classic ravioli fillings in Italy are spinach and ricotta, seasoned with either nutmeg or lemon zest, however, the ravioli filling posted here is a bit unconventional, but the result was very tasty.
Perhaps the most challenging part of making ravioli is making pasta. You should use a pasta machine to get very thin pasta sheets. I used the thinnest setting on the machine to make the pasta sheets. This gives the ravioli a delicate texture and better highlights the taste of the fillings. Ravioli is a food that can be easily frozen and stored for a long time, so you can make more of them and eat them when you like.

Preparation time: 45 minutes to prepare the pasta, 30 minutes to prepare the fillings, 45 minutes to prepare the ravioli, 20 minutes to prepare the sauces, and 15 minutes to cook and serve the ravioli.
Level: Medium
Quantity: about 2×25 ravioli. The amount of sauce in this recipe is intended for one meal for two.

Ingredients:
Dough:
550 g durum wheat flour (Tipo 00)
6 medium eggs
A pinch of sea salt
3 tbsp olive oil

Minced meat-sun-dried tomato filling:
40 g of sun-dried tomatoes in oil, finely chopped
3 medium cloves of garlic, finely chopped
300 g of good quality pork-beef mixed minced meat
A small bunch of basil leaves, finely chopped
100 ml tomato puree
1 teaspoon of sugar
Salt and black pepper to taste
1 tbsp olive oil for frying

Gorgonzola-walnut-pear filling:
3 conference-type ripe, sweet pears, about 180 grams
40 g of walnuts, not too finely chopped
180 grams of gorgonzola cheese
2 medium garlic cloves, finely chopped
Salt and black pepper to taste
1 tbsp olive oil for frying

Minced meat-sun-dried tomato ravioli sauce:
300 ml tomato puree
A handful of chopped basil leaves
1 medium onion finely chopped
1 tbsp oil for frying

Gorgonzola-Walnut-Pear Ravioli Sauce:
200 ml of whipped cream
0.5 teaspoon of flour, dissolved in a small amount of whipped cream
40 g of parmesan
Salt and black pepper to taste

Serving:
To serve, about 30 g of grated parmesan for both types of ravioli
Ground black pepper
For Gorgonzola-Walnut-Pear Ravioli, use chopped walnuts to sprinkle over food

Garnish with basil or thyme if desired

Preparation:
1. Prepare the pasta dough. To do this, pile the flour on the work surface or in a large bowl, make a well at the end of the pile, add salt, oil and eggs. Mix it all and start kneading.

2. Try to overcome the urge to add water while kneading. The dough is dry and doesn’t tend to come together easily, but eventually it does. This takes about 15-20 minutes of kneading time.

3. When the dough is ready, be sure to leave it in a bowl covered with cling film or wrap the dough ball in cling film. The dough becomes easier to handle if you let it stand for at least 30 minutes.

4. While the dough is standing, prepare the fillings. To make the minced meat-sun-dried tomato filling, chop the sun-dried tomatoes and garlic, lightly fry them in olive oil and add the minced meat. Press the minced meat with a fork until it is fine-grained and uniform. Add sugar and basil and tomato puree, season with salt and black pepper. Simmer for a few minutes until the filling becomes drier. Set aside.

5. Prepare the gorgonzola-walnut-pear ravioli filling. To do this, peel the pears, remove the pear core, chop the pears into pieces. Crush the walnuts. Heat some oil in a pan, add garlic and pear and fry for a few minutes. Add slightly chopped gorgonzola cheese, stir until the cheese melts and add the walnuts. Season lightly with salt and add ground black pepper. Transfer the filling to a bowl to cool. When hot, the filling is liquid, but when it cools, it becomes usable for filling the ravioli.

6. Prepare the ravioli. Take a piece of dough from the dough ball and work through the coarsest setting of the pasta machine. Break the resulting pasta plate in half and work it through the machine again. This way the dough becomes nice and smooth. Work the pasta plate through the machine, constantly reducing the opening size of the pasta rolls to the finest.

7. Cut the finished pasta plate in half crosswise and place one half of the finished pasta plate on a floured cutting board or work surface. Place about 1 teaspoon of the filling on the pasta plate. The classic size of ravioli is about 4.5 to 5 cm, so leave about that gap between the piles of filling.

8. Brush the area between the edges of the pasta plate and the fillings with water, place the other half of the pasta plate on top of the fillings and start pressing the edges. Start with the gaps in the filling to allow air to escape the ravioli and then press the edges of the pasta plates.

9. Cut off the edges of the pasta plates with a sharp dough cutter, use the dough to make the next portion of ravioli, and also cut the ravioli apart from the gaps in the filling. This results in ravioli about 4.5 to 5 cm in size.

10. Place the finished ravioli on a cutting board lightly sprinkled with flour and freeze at -20 degrees C. In this way, the ravioli can be stored for several months.

11. When all the ravioli are ready, prepare the sauces. For the sun-dried tomato-minced meat ravioli sauce, finely chop the onion and fry in olive oil until lightly golden, add tomato puree and chopped basil leaves, season with salt and black pepper.

12. For the Gorgonzola-walnut-pear ravioli sauce, mix a small amount (10 ml) of flour in the whipped cream until smooth, let the whipped cream boil in a pan, add the flour and grated parmesan. Heat until the sauce thickens slightly.

13. To cook the ravioli, heat about 2.5 L of water in a saucepan, add a little sea salt, let it boil. Carefully place the ravioli in the boiling water, cook for 7 minutes.

14. To serve, put the sauce on a plate, place the ravioli on the sauce, pour some of the sauce on the ravioli as well. Sprinkle the food with grated parmesan, add walnut crumbs to the gorgonzola-walnut-pear ravioli. Add black pepper and garnish with your favorite herbs (e.g. basil or thyme). Serve immediately.
Ready!!

Load More

only ragazze
sessohub.net

porno shy teen gets her mouth fucked like a cunt.
www.xxx-in.pro
free sex