Follow the example of Rachel Ray and add chili peppers in tomato sauce to give it a special pungent taste. She bakes spaghetti pumpkin in a peel, then dress it with incredible sauce подачи.By делиться с друзьями: 
Time: 2hour. 25 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Herb and Parmesan Broth:
- 1 large crust of mature parmesan or several small crusts another cheese
- A bunch of herbs for several branches of thyme, rosemary and parsley
- 1 onion, cut into 4 parts
- 2 angled celery stalks
- 2 carrots sliced at an angle
- Peeled peel 1 lemon
- 2 fresh bay leaves
- 4 tbsp. chicken broth
- 12 tbsp. (about 3 l.) water
Fried tomatoes:
- 24 ripe wine tomatoes or large cream tomatoes
- A few chopped garlic cloves
- Top grade olive oil for spraying
Marinara sauce:
- 3 tbsp. l olive oil, plus a little for lubrication
- 5 or 6 flat anchovy fillets
- 1 chopped or finely chopped sweet onion
- 1 chopped chili
- 3 or 4 minced cloves of garlic
- Finely chopped handful of leaves with a pair of small twigs marjoram or oregano
- 2 tbsp. l tomato paste
- 0.5 tbsp. dry white or red wine
- A handful of chopped fresh parsley
- A few torn fresh basil leaves
- 2 medium spaghetti pumpkins
- Salt or freshly ground black pepper
- Grated Parmesan Cheese for Serving
Recipes with similar ingredients: spaghetti pumpkin, parmesan cheese, thyme, rosemary, parsley, onions, celery, carrots, lemon zest, bay leaf, plum tomatoes, garlic, anchovies, sweet onion, chili pepper, marjoram, oregano, tomato paste, wine red
Recipe preparation:
- To prepare the broth: Pour water into the pan, add the parmesan peel, a bunch of herbs, onions, celery, carrots, lemon peel, bay leaves and chicken stock, give the mixture boil, then reduce heat. Leave the broth to boil for 1 hour, then use a slotted spoon to remove the cheese crust, bay leaf and vegetables, or strain the broth through a sieve.
- For baking tomatoes: Preheat the oven to 260 ° C.
- Put the tomatoes on a baking sheet in one layer. Insert the garlic among tomatoes, pour them with olive oil, covering them completely and season with salt and pepper. Fry the tomatoes until they are begin to burst, and the skin – peel off, about 30 minutes. Chill tomatoes to such a temperature that they can be peeled and hold hands. Put the tomatoes in a bowl.
- To make marinar sauce: Preheat the olive butter in a medium saucepan over medium heat. Add anchovies and stir until they melt in oil. Add chopped onion, chili, garlic, marjoram and cook until soft onions, 10-15 minutes or until the mixture is soft. Add tomato paste and stir for 1 minute, then pour in the wine and stir for another 1 min. Pour in the prepared broth, add fried tomatoes, parsley and basil and simmer over medium heat yet 10-15 minutes to mix tastes. Refrigerate and store the sauce in refrigerator before serving.
- In the evening, when you serve the dish, preheat the oven to 230 ° C and cover the baking sheet with foil. Cut the pumpkin in half and take out seeds, then season with salt and pepper and place it cut side down on a baking sheet or baking tray. Bake the pumpkin for 45-60 minutes until it is soft. Поafter 30 minutes, heat the sauce over medium heat until boiling, and then reduce the heat to a minimum and keep it warm. Turn over the roasted pumpkin and use a fork to mash each pulp half a pumpkin, making it look like a plate with spaghetti, pour hot pumpkin with a little olive oil and season a little more, add a large amount of marinara sauce and sprinkle grated cheese on top. Serve each pumpkin boat to plate and eat the dish directly from the pumpkin peel.
