One of the most popular types of pasta made in Italy, given the name – spaghetti. Long thin knitting needles for the manufacture of which use hard varieties of wheat, now, perhaps you will not surprise anyone. They are well known by gourmets in all the edges of the planet. According to Italian cooks, the sauce plays in a dish much bigger role than spaghetti themselves.
Cooking spaghetti is simple and quick. Universality allows them to be combined with various sauces and products. Spaghetti is in perfect harmony with white and red wine, seafood, meat, fish, cheeses, vegetables and various herbs. However, the superiority of any dish in which are spaghetti, given to the presence of sauce in it. It is the sauce – main detail of the dish.
The main sign of the sauce used for spaghetti is that circumstance that it must be supplied in liquid form.
The following is a description:
- traditional italian sauces consumed with spaghetti;
- sauces popular outside the Italian peninsula;
- sauces intended for other types of pasta, but which are good suitable for spaghetti.
Professional Italian chefs recommended immediately after cooking, do not pour out all the liquid, and two water spoons keep in the pan. This will give the product moisture. silkiness, spaghetti will not dry out. Start experimenting possible with creamy sauce, which is perhaps the most simple. It is usually not cooked on its own, but added to dishes where spaghetti was cooked.
Creamy Sauce Recipe
The following ingredients are needed per serving:
- twenty grams of butter,
- one tablespoon of olive oil;
- one tablespoon of dried basil.
The cooking process is as follows:
It is necessary to boil spaghetti and drain the water, while leaving a couple of spoons at the bottom of the dishes. Add a small piece of butter, basil. Shake and top with olive oil.
Creamy sauce can be used as a base, where boiled or fried porcini mushrooms, nut mixture are added, fresh greens. In this case, housewives from Italy are absolutely not restrain their imagination and add to the base everything that the soul will wish. The basis will always be the same. She is represented butter with dried herbs and indispensable basil.
Of course, you can do without olive oil, however, Italians traditionally add it to almost every sauce for paste.
Sauce with Pine Nuts and Parmesan (also called white pesto)
To prepare it, the following ingredients are required:
- a couple of lemons
- one hundred twenty grams of cedar nuts,
- a small bunch with parsley,
- two hundred milliliters of olive oil,
- one hundred and fifty grams of mashed parmesan,
- to taste, black pepper and salt.
Cooking method
Divide the nuts in half, carefully crush one part. The resulting slurry is transferred to a heat-resistant vessel material. Lemon zest and chopped parsley are placed there. The remaining uncooked nuts are poured with lemon juice and olive oil. All must be mixed well and add both types of cheese. Boil spaghetti in a separate saucepan, wherever it should there is a lid, put a container filled with sauce. Further spaghetti reclines into a colander. A small portion of the water should stay in the pan. The sauce is transferred to the pan and carefully mixes up. After this, the dish can be served immediately. It can turn out to be thick, in which case it is diluted with water, which used to cook spaghetti.
Pesto
The popularity of this type of spaghetti sauce is on the second place immediately after creamy. In the process of its preparation Italian chefs bring in various features. For example, nuts cedars are exchanged for cashews. Just don’t use walnuts, which is a little bit bitter.
For its preparation, the following ingredients are used:
- about fifteen grams of basil,
- a couple of garlic cloves
- about four tablespoons of pine nuts or cashews,
- six or seven tablespoons of olive oil,
- fifty grams of parmesan cheese,
- to taste pepper and coarse salt.
The cooking process is as follows
It is necessary to grind the mixture of garlic in a mortar, basil, nuts and a little salt. Add there olive oil and parmesan, mix well. To this end Food processor is acceptable. Upload to it the above ingredients and turn on for just a couple of minutes. TO cooked sauce, add boiled spaghetti, with the remaining water. Mix everything and place on plates. From above grated parmesan and a little olive are added if desired oils.
Italy often has a little grated parmesan and olive oil added to each sauce, regardless of recipe.
Sauce with basil and olives
As ingredients, it is enough:
- one quarter of nutmeg,
- a small bunch of greenery
- five olives
- twenty grams of mashed parmesan,
- three tablespoons of olive oil,
- one clove of garlic
- three hundred grams of ripened tomato,
- a teaspoon of balsamic vinegar,
- some pepper and salt.
This sauce is prepared as follows
Small even basil leaves will be in the future used as a decoration, so they are soaked immediately in cold water. Rinse and chop other leaves. From tomato follows remove the seeds, then they are pretty coarsely chopped. To olive put a little butter on the butter and heat it all in a saucepan. Add garlic, olives, vinegar, chopped basil. Through dip the chopped tomatoes there for a minute. All this must boil, then the fire is reduced, and the sauce is cooked for another five minutes. Shortly before the end of cooking, it is salted. Further cooked spaghetti are mixed in a saucepan with sauce and the finished dish can be serve. Top decorated with cooked leaves the basilica.
Many probably already realized that cheese and olive oil play a dominant role in the preparation of Italian sauce. Of course, replacement of these components with any other cheese and a different grade of oil. However, only grated parmesan in combination with high-quality oil obtained from olives can be issued to achieve the very unique taste that is famous for spaghetti sauce made by Italian chefs. Two more optional but very common components are Tomatoes and a bunch of basil. When a resident of Italy is invited portray the flag of the state, he usually gives preference for basil leaf, tomato and pasta.
