How To Make Spaghetti Aglio e' Olio Peperoncino

How To Make Spaghetti Aglio e' Olio Peperoncino Name :  Spaghetti Aglio e' Olio Peperoncino Yield : 10 Portions Description : Spaghetti served with garlic, chilli, and olive oil based sauce. Ingredient : 1 kg Cooked Spaghetti 50 gr Garlic Chopped 100 ml Olive Oil 25 gr Peperoncino Chopped 20 gr Parsley Chopped 50 gr Parmesan Cheese Salt Method Of Cooking : Heat the olive oil, saute the garlic without coloring. Add cooked spaghetti, mix well. Sprinkle with peperoncino. Season with salt. Add chopped parsley. Add parmesan cheese, check the taste. Serve hot, and garnish with spring parsley and chopped parsley on top. how-to-make-spaghetti-carbonara.html how-to-make-lasagna.html how-to-make-spaghetti-bolognaise.html how-to-make-pasta-dough.html how-to-make-chilled-strawberry-soup.html how-to-make-fish-chowder.html how-to-make-crab-and-sweet-corn-soup.html how-to-make-of-shrimp-bisque.html

How To Make Cream Of Asparagus Soup
Name : Cream Of Asparagus Soup

Yield : 10 Portions

Ingredient :

  1. 4 ltr chicken veloute
  2. 1 kg fresh asparagus
  3. 120 ml heavy cream
  4. 60 gr butter
  5. 40 gr chopped garlic
  6. 200 gr garnish dice boiled asparagus
Method Of Cooking :
  1. Saute garlic in butter, add asparagus
  2. Blend asparagus and heavy cream and add in chicken veloute
  3. Season with salt and pepper
  4. Finish with soft butter
  5. Serve hot and garnish with dice asparagus


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