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 Puree Of Potato Soup

 How To Make Puree Of Potato Soup
Name : Puree Of Potato Soup

Yield : 10 Portions

Ingredient :

  1. 50 gr Butter
  2. 100 gr Slice onion
  3. 100 gr Leek - white only
  4. 1 kg Potatoes cut roughly
  5. 2,5 ltr Chicken stock
  6. 100 ml Cream
  7. Salt and pepper
  8. Nutmeg powder
  9. 10 gr Chive chopped
  10. 10 Slice french bread
Method Of Cooking :
  1. Heat butter saute onion, leek and potatoes without coloring.
  2. Pour the stock and bring to boil.
  3. Season with salt and pepper and nutmeg.
  4. Simmer approx 30 minutes, until potatoes are done.
  5. Take out the soup and blend using blender.
  6. Pour into clean pan correct the season, reheat.
  7. Add fresh cream into soup.
  8. Serve hot, garnish with chopped chive and slice french bread.


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