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Linguine with sausage - Linguine with sausages

Linguine with sausage - Linguine with sausages


Boil the pasta according to the instructions on the package, drain and set aside.

Saute for 5 minutes in oil, diced sausages, add diced peppers and chili and continue to harden for another 3 minutes, then add tomato juice, salt and sugar and simmer for about 30 minutes, add sour cream and turn off the heat.

Mix the sauce with the cooked pasta and grate Parmesan on top.



Linguine, shrimp and orange / Linguine with shrimp and orange

If you like seafood, you must try this recipe. With my hand on my heart, I tell you that I conceived it this morning and with the same sincerity I tell you that it has certainly been and is made in Italy.

It's terribly hard to have something new under the Italian sun. If you have a little culinary common sense, you know very well the ingredients and the relationships between them, but especially keep things in a framework of simplicity, you can not fail.

These linguines combine the scent of the sea with that of citrus in a subtle and creamy way. Mediterranean capers seem to have fallen into the plate from the bush next to the beach table.

As I said, these wonderful shrimp tails are frozen in the supermarket refrigerators. Take a bag from a favorite manufacturer and take it out every time you feel like something good with a holiday taste. Shrimp are extremely versatile, they go with pasta, in salads, you can make appetizers with them.

You can find the capers in a jar, preserved in salt or water with vinegar. Either way, rinse them and leave the required amount for the various recipes in a bowl of clean water until it's their turn. They taste sour and very aromatic.

Linguine, shrimp and orange

  • Servings: 2
  • Duration: 10 min
  • Difficulty: Easy

Ingredients

1 sprig of green onion or ½ shallot or small onion

1 large untreated orange ½ peel and juice from the whole fruit

1 tablespoon chopped parsley

30 ml Grand Marnier or rum or brandy

50 ml of natural cooking cream

Directions

  1. Put the shrimp tails in thawed water in cold water, rinse the capers and leave them to soak in water.
  2. Bring water to a boil for pasta. When it boils, add a tablespoon of salt.
  3. Wash and rub in very hot orange water if the peel is treated. Peel half of the peel, without removing the bitter side. Chop the peel as in the picture below.
  4. Chop the green onion, 1 cm of hot pepper and parsley.
  5. Put in the pan over medium heat 3 tablespoons of olive oil, onion, capers well drained of water and chopped orange peel and let everything soften and take on color for 2-3 minutes.
  6. Put the pasta in the boiling water.
  7. Drain the shrimp tails well, which should be slightly soft, not frozen. Put them in the pan and turn on the heat. Fry them for 3 minutes.
  8. Add the alcohol being careful not to catch fire and let it evaporate completely.
  9. Put the hot pepper
  10. Pour the orange juice, and let it drop for a minute.
  11. Add the cooking cream and mix carefully.
  12. The pasta should be ready (follow the time indicated on the package). Put them in the sauce.
  13. Add the chopped parsley and chew everything very well, until the sauce has completely covered the pasta. If it is too thick, you can add a little pasta water.

The hot pepper is put at the right time for a light and pleasantly spicy tint

Because now it came to my mind, I tell you not to forget: pepper is not used in all dishes, and Italian cuisine is a good example to follow in this regard. Where he has nothing to look for, he doesn't get upset and a big scandal is made who gets out of sight.

This recipe, terribly simple in fact, is made to conquer the eye and the taste. It is suitable when you want to impress someone with your culinary talents, especially when they are almost non-existent.


Transylvanian homemade sausages family recipe

Transylvanian sausages & # 8211 family recipe. How to prepare homemade sausages? With salt and spices weighed, in grams. On Christmas Eve we eat smoked sausages (boiled) with freshly grated horseradish.

And to make sure of their quality we make them at home. We don't cut pork because we don't need such large quantities of sausages. When we feel like it, we buy meat and grind it at home. Simpler. We did the same last year when we started with Diana we make smoked heads and chops and Käsekrainer (Viennese sausages with cheese).

Homemade salami like in Arad and Nadlac

My recipe for Transylvanian sausages is 100% pork and I make it from 80% pulp (non-fat) and 20% bacon. My mother bought a bone-in pork leg with everything I sliced ​​(I kept the previous ciolan for a red steak with notched mice & # 8211 kind of like here) and the rest I deboned and cleaned of mice and then I cut it into cubes with a side of 3 cm. I put the bone and the mouse aside for great leber recipe (liver pate & # 8211 known to us and as mayo), for Transylvanian drum (recipe here) and for caltabosi (recipe here).

condiments are the ones that make the difference between the many Romanian sausage recipes. I put salt, ground black pepper, paprika & # 8211 sweet paprika and lots of garlic. Diana also puts ground cumin in sausages and they come out very good and so on (see here). I made our family recipe from Arad Vineyard.

I bought the pork mats from the supermarket. As a precaution, I took 2 boxes with 10 m each, so as not to have surprises with cracked mattes.

I have prepared an extensive tutorial on the secrets of homemade sausages + useful tips & # 8211 see here.

From the above amount of meat came out 24 threads (twisted every 35 cm) of 250 g and 12 pairs of sausages of 500 g each

  • 6 kg minced composition (5 kg pork leg + 1 kg bacon)
  • 15 g salt / kg = 90 g per 6 kg
  • 6 g pepper / kg = about 35 g
  • 25 g garlic / kg = 150 g
  • 15 g paprika dulce paprika / kg = 90 g per 6 kg
  • Pork mate - 10 m

RAW HAM
36 RON (370 gr.)

Tomato sauce, mozzarella, raw ham, oregano
Rosii sauce, mozzarella, raw ham, oregano

MARGHERITA
20 RON (330 gr.)

Tomato sauce, mozzarella, oregano
Rosii sauce, mozzarella, oregano

SALAMI
27 RON (360 gr.)

Tomato sauce, mozzarella, Italian salami, oregano
Tomato sauce, mozzarella, Italian salami, oregano

THE MUSHROOMS
27 RON (330 gr.)

Tomato sauce, mozzarella, fresh mushrooms, oregano
Tomato sauce, mozzarella, fresh mushrooms, oregano

UNDERWEAR (folded)
32 RON (360 gr.)

Tomato sauce, mozzarella, cooked ham, fresh mushrooms, oregano
Tomato sauce, mozzarella, pressed ham, fresh mushrooms, oregano

Hawaii
30 RON (380 gr.)

Tomato sauce, mozzarella, cooked ham, pineapple, oregano
Tomato sauce, mozzarella, pressed ham, pineapple, oregano

PORCINI MUSHROOMS
36 RON (380 gr.)

Tomato sauce, mozzarella, porcini mushrooms, oregano
Rosii sauce, mozzarella, hiribi, oregano

HAM AND MUSHROOMS
30 RON (380 gr.)

Tomato sauce, mozzarella, cooked ham, fresh mushrooms, oregano
Tomato sauce, mozzarella, pressed ham, fresh mushrooms, oregano

SAUSAGES AND MUSHROOMS
31 RON (400 gr.)

Tomato sauce, mozzarella, Italian salami, fresh mushrooms, oregano
Tomato sauce, mozzarella, Italian salami, fresh mushrooms, oregano

BUFFALO CAPRESE
40 RON (380 gr.)

Tomato sauce, mozzarella, buffalo mozzarella morsel, cherry tomatoes, basil
Tomato sauce, mozzarella, fresh buffalo mozzarella, cherry tomatoes, basil

BRIE AND SPECK
37 RON (390 gr.)

Tomato sauce, mozzarella, brie, bacon
Tomato sauce, mozzarella, brie cheese, bacon


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[RECIPE] Conchiglie with sausages and pumpkin

Difficulty

Ingredient:
a medium pumpkin peeled and cut into pieces,
a tablespoon and a half of olive oil,
two cloves of garlic,
a thinly sliced ​​fennel,
four green onions,
two tablespoons of chilli powder,
300g of shell pasta,
3 pork sausages

Method of preparation:
Put the pumpkin in a pan with water, cover it with aluminum foil and bake for 10 minutes. Then blend it.

In a pan, add a tablespoon of oil, garlic, fennel, onion, half the chilli powder and a little water. Cook everything for 5 minutes. Add the composition in a blender with the pumpkin and mix until you get a homogeneous texture.

In a separate pot, boil the pasta and strain it at the end.

Put a pan on the fire and fry the sausage meat in olive oil, adding the remaining chilli powder. Over the browned meat, add the pumpkin paste and mix.


Simple strawberry cake fluffy sponge cake recipe full of strawberries

Simple strawberry cake fluffy sponge cake recipe full of strawberries. Fluffy strawberry cake. How to make sponge cake with strawberries without baking powder? Fruit cake recipes. Strawberry recipes.

The simple strawberry cake really has a lot of strawberries! In each piece you have to find fragrant strawberry slices and the sponge cake dough must be fluffy and light as a cloud (not thick).

During the long summer, I often make this kind of fluffy fruit cake, depending on the season. I start with strawberry shortcake, rhubarb, then come apricots, peaches, cherries, sour cherries, plums, etc. (I leave you with several recipes at the end). The simple cherry cake has been tested by millions of readers & # 8211 the recipe here.

My recipe is an old, family recipe. This great 4-egg dough has only 250 g of flour and over 500 g of strawberries. In the family we call it "sponge cake" although it also contains some oil. Of course I do NOT use baking powder because the air in the beaten egg whites is the natural growth agent. The aromas of vanilla and grated lemon peel are not missing from the composition and, as you can see, the fruit remains on the surface of the cake (does not sink) although the dough is fine and frothy (not sticky and dense).

From the quantities below results an 18 & # 21528 cm tray with simple strawberry cake or fluffy sponge cake with strawberries.


Nico's agenda
















Ingredients:
for 2 people
* 180-200 g of short pasta
* 1-2 fresh sausages
* 1 large zucchini
* 2 tablespoons extra virgin olive oil
* 1 clove of garlic (1/2 teaspoon powder)
* 2-3 tablespoons of cooking cream
* parsley
* salt, pepper
* vegetable broth
* parmesan, grain

Brown the sausage (removed from its skin) in oil, without frying it too much. We remove the sausage and set it aside. In the same pan, put chopped garlic and diced zucchini, hold for about 1 minute, add a little vegetable broth, sausage and cream. Cook everything for about 8-10 minutes. After boiling the pasta, add it to the pan and season with the sauce. If the sauce is too dry, put some cooking water in which we boiled the pasta. At the end, we put chopped fresh parsley and pepper, salt if necessary. Serve immediately with grated grain or Parmesan cheese.






Ingredient:
for 2 persons
* 180-200 gr. pasta (tubes, spirals, shells, buns)
* 1-2 pcs. fresh sausage
* 1 larger zucchini
* 2 tablespoons oil
* 1 clove of garlic (or 1/2 teaspoon a little powder)
* 2-3 tablespoons sour cream
* fresh parsley
* salt pepper
* grated parmesan or cheese
* vegetable soup

Put the sausage in the pan (removed from the mat) with 2 tablespoons of oil and brown the meat a little (without frying much), remove the meat from the pan, set it aside. Put the finely chopped garlic and diced zucchini in the remaining oil, heat for about 1 minute, add a little soup (the concentrated one), add the meat and sour cream, boil everything for about 8-10 minutes. Put the pasta to boil in boiling salted water, respect the minutes of baking on the package. When it is ready, take the pasta from the boiling water and put it in the pan with the sauce, add a little water from the boiled pasta, leave them for 1 minute on the right heat, mixing well, add chopped parsley, pepper and salt if necessary. Finally, the sauce should not be too dry, then add a little water from boiling the pasta. When serving, put parmesan or grated cheese on top.


Ingredients needed for the spicy sausage recipe:

  • - 4 kg of pork pulp
  • - 2 kg beef breast with fat, boneless
  • - 2 kg fat belly of pork (meat)
  • - 160 g of salt (20 for each kg of meat - there are 4 kg of pork, 2 kg of beef breast and 2 kg of bacon, a total of 8 kg))
  • - 12 g pepper of different colors
  • - 12 g dried hot peppers
  • - 25 g fenel seeds (fennel)
  • - 1 tablespoon dried basil (dried by me, from the garden)
  • - 800 ml dry wine
  • - 1 teaspoon dried thyme (sent by my mother from Romania, not in a commercial envelope)
  • - Garlic 1 very small head (to feel very little the taste of garlic - put about 2 small dogs per 1 kg of meat and not Chinese garlic, but Romanian garlic, tiny, with reddish leaves, aromatic)
  • - Sausage mate
  • - 1 lemon

Cannelloni with minced meat and baked tomato gratin sauce

Cannelloni with minced meat and baked tomato gratin sauce. How to make a recipe for cannelloni stuffed with meat and au gratin with white sauce and parmesan? Do cannellloni boil or not before baking? Baked pasta recipes (pasta al forno). Italian recipes. Recipes with minced meat.

Cannelloni with minced meat and tomato sauce are a kind of Sunday (festive) in the Emilia Romagna region. Traditionally, cannelloni are rolled by hand from dough dough spread on a sheet like lasagna. Nowadays we also find these tubes in the dry version, ready packed in boxes of 250 or 500 g.

I also told you that my daughter is a big fan of pasta and that I cook it 2-3 times a week. Of course, I always change the type of pasta and the related sauces so that we don't get bored. From the simple PDO pasta (garlic, oil, chili pepper & # 8211) see here) or with Genoese pesto to the "al forno" which are more elaborate. Ragu alla bolognese remains her favorite sauce and I make sure to prepare it in larger quantities and freeze it & # 8211 see here how it's done according to the traditional Italian recipe.

With it I also make delicious las bolognese lasagna & # 8211 the recipe here.

In the case of these cannelloni, classic filling is prepared from a mix of minced beef (veal) and composition of salsiccia (Italian sausages) sauteed with olive oil, onion, carrot, celery celery and red wine. Surprisingly, the filling does not contain tomatoes at all and they are present only on the outside of these stuffed cannelloni, along with the white Bechamel sauce. The source of this information is the famous Italian blog Giallo Zafferano. On the other hand, a simple search for "cannelloni" on the website of the Italian gastronomic encyclopedia Cucchiaio d & # 8217Argento, we see that these cylindrical pasta can be prepared with many fillings that vary depending on the season and geographical region: cannelloni amalfitani, Neapolitan, seafood, pumpkin and ricotta, broccoli and gorgonzola etc.

They are not missing ricotta cannelloni and spinach (with ricotta and spinach) which I have already prepared and which are fabulous & # 8211 the recipe here.

This time I filled these cannelloni with minced beef in pork-sautéed mixture in a pan with onion, garlic and olive oil to which I added a can of tomatoes (cubetti or peeled) and dried herbs (basil, oregano). Very tasty!

I used a box of 500 g of cannelloni containing 24 pieces. From these quantities results 6-8 servings of cannelloni with minced meat and baked tomato sauce.