For many Italian cooks the only thing that makes wonderful Italian cuisine, then its taste and freshness, but also the food of the people, is a consolation that the food of love shows love for your family friends and life . Italians embrace you all with a passion.
The success of a pasta carbonara depend on time, as the beaten eggs and finished with grated cheese ready, add the hot pasta. If the pot hot and ready to serve pasta.Americans tend to cream, the dish definitely takes deos not necessary that the pure flavor and makes it sweet add.
Pasta alla Carbonara Ingredients
200 g spaghetti, cooked al dente fresh
2 tablespoons extra virgin olive oil
60 g pancetta or bacon
3-4 large very fresh eggs biological
50 g grated pecorino romano
At the age of 50 g Grana Italians, like Parmigiano Reggiano
freshly ground black pepper
Method
Mixegg with grated cheese and pepper. Cut the bacon into 10 mm thick and cut small rectangular pieces. Slowly cook bacon with olive oil in a crisp non-stick pan does not do anything rash, because if you have enough fat with flavor, you can omit the issue of oil.
Add the spaghetti with a bit of cooking water, the object is not to cook, let spaghetti easy absorb the rich flavor of bacon. Boil gently until the water is almostevaporated. Remove the pan from the heat.
Add egg, cheese and pepper mixture to pasta and stir quickly to cook the eggs gently, but not scrambled eggs. Scramble the eggs when the mixture is still on fire and the aim is clotted cream do not.
Put in a bowl of hot pasta and season with freshly ground black pepper
Italian cuisine is simple, elegant and fabulous, makes most of fresh ingredients. Italians do not ask what The food is to ask them how fresh it is. The concept of a weekly shop is foreign to them, their fruit and vegetables bought daily. The great thing about Italian food is that it is nothing like it, Italy was a conglomeration of separate states until 1870.
Each area has its own kitchen and the kitchen was forged centuries of history and territory. For example, the food in the North West has a closer relationship with the European average> Living-Hungarian Empire, it was influenced by its neighbors Austria. In the south is dominated by the flavors of the Mediterranean, olive oils and dried fruits influenced by the Moors who brought the tomato from the New World.
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