How To Make Spaghetti Aglio e' Olio Peperoncino

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How To Make Spaghetti Aglio e' Olio Peperoncino https://www.resep-makanan.com/ 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 Spaghetti Bolognaise

 How To Make Spaghetti Bolognaise

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Name : 
Spaghetti Bolognaise

Yield : 10 Portions (250 gr/portions)

Ingredient :

  1. 1 kg Spaghetti
  2. 4 ltr Water
  3. 20 gr Salt
  4. 80 gr Butter
  5. 1,5 ltr Bolognaise Sauce
  6. 100 gr Grated Permesan Cheese
  7. 10 gr Parsley
For Bolognaise Sauce :
  1. 1 kg Beef Shoulder
  2.  100 ml Vegetable Oil
  3. 200 gr Onion
  4. 150 gr Carrot
  5. 50 gr Celery
  6. 5 gr Garlic
  7. 100 ml Dry White Wine
  8. 100 gr Tomato paste
  9. 150 gr Tomato Concasse
  10. 1 ltr Demiglace
  11. 10 gr Thyme and Rosemary
  12. 4 pcs Bay Leaf
  13. 5 gr Oregano
  14. Salt and Pepper
Method Of Cooking :
  1. Boil the spaghetti into salt water, boil gently.
  2. Stir constantly with wooden spatula.
  3. Cook for approximately 8-10 minutes than drain well with a colander.
  4. Add oil into cooked spaghetti and mix well.
  5. Arrange the spaghetti in the plate topping with bolognaise sauce.
  6. Sprinkle with grated permesan cheese on top.
  7. Garnish with chopped parsley spring.
For Bolognaise Sauce :
  1. Ground the meat through in the machine.
  2. Chopped the onion and cut celery and carrot into fine brunoise.
  3. Chopped the garlic.
  4. Heat the oil in the large sauce pan, saute mirepoix until soft.
  5. Add the ground meat stir constantly to break any lump until lightly brown.
  6. Pour the dry white wine, stir well and reduce until half unit.
  7. Add tomato paste, tomato cancasse.
  8. Season with bay leaf, thyme, rosemary, oregano, stir well.
  9. Seasoning with salt and pepper.
  10. Add the demiglace and stir constantly, let simmer for 30 minutes over the low heat.
  11. Correct the Seasoning before serve.

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