Description
I come to you with pasta. Pasta - pasta was invented in Italy in the late 17th century, at first pasta was the food of the poor. Centuries passed, during which the tradition of cooking pasta improved, as improved suits, styles in art and architecture from the Italians. In our day pasta the main dish on the Italian table. I must admit that the pasta triumphant March around the world, rarely leaving anyone indifferent, surprising variety of shapes, colors, and sauces, served to her.
Ingredients
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Pasta
200 g
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Fillet
200 g
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Cheese
40 g
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Tomato paste
2 Tbsp
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Olive oil
3 Tbsp
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Spices
1 tsp
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Greens
30 g
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Black pepper
-
Salt
Cooking
The ingredients in the photo. In the name of the food specified meat, and it is, but it is necessary to prepare the stuffing, I used ready.
Ground beef salt, pepper, add dry herbs mixture and mix well.
On a heated pan with olive oil, put minced meat and fry, stirring from time to time.
When the beef is slightly browned, add the tomato paste. Mix well and cook under a lid, stirring occasionally, until fully cooked, about 10-15 minutes.
Grated on a coarse grater cheese (missed this step, as not important) to divide approximately in half and add one portion of the stuffing. Remove the pan from the fire to the edge of the plate and mix well so the cheese began to melt.
In a large pot (3 liters) pour enough water, add salt, bring to a boil and lower papardelli (pasta should be completely covered with boiling water). Cook on a medium heat until tender, about 10 minutes (important not to digest).
Ready to throw the pasta in a colander and let drain water. Aren't they good? Isn't it awakens the appetite at the sight of this elastic, solar splendor?
Put pappardelle in the pan to the meat and mix.
Papardelle served with beef, sprinkled with chopped greens, season with grated cheese.
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