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Tagliatelle with Ricotta, Pancetta and arugula

Tagliatelle with Ricotta, Pancetta and arugula


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A quick and tasty dish for hurried moms.

  • 250 grams of fresh noodles
  • 5 strips of Pancetta
  • 100 grams of ricotta
  • 30 grams of arugula
  • 3 cloves of garlic

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Tagliatelle with Ricotta, Pancetta and arugula:

Boil the pasta in salted water, according to the instructions on the package.

Fry the Pancetta slices in a pan until crispy. Take them out on a paper towel.

Discard some of the remaining fat in the pan and add the chopped garlic. Cook for a few minutes, until the oil is infused. Add the pasta and mix until completely covered in oil.

Divide into plates, then place the broken Pancetta into pieces, lumped with ricotta and arugula.


Spaghetti omelette or omelet pasta

You will remember this Italian omelette FRITTATA. This frittata paste is a cover or a first course with foundation. Because it contains abundant pasta in terms of the amount of eggs, we get a very compact omelet. It is an ideal recipe to have a picnic or leave it done in advance, simply to warm it up slightly before serving.

Eggs and pasta are not very tasty in themselves, so we will have to add a few extra ingredients, such as cheese and some vegetables.

Ingredient: 400 gr. of spaghetti, 100 gr. of arugula or fresh spinach, 200 gr. ricotta cheese (also works cow's cheese), 1 spring onion, 6 XL eggs, 2 tablespoons grated Parmesan cheese, olive oil, pepper and salt

Preparation: For starters, cook the spaghetti in plenty of boiling salted water until they are tender, ie al dente. Meanwhile, sauté the julienned chives in a pan with a little oil. Prepare the pasta, drain well and cool with cold water.

Now mix the pasta with the ricotta. Separately, beat the eggs with the Parmesan cheese, fresh vegetables, sauteed chives, salt and pepper to taste. Add the egg mixture to the pasta, stirring a little.

In a frying pan with oil, turn the spaghetti and let it bake on both sides as if it were an omelet.

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Full article: Recipe »recipes» Pasta recipes » Spaghetti omelette or omelet pasta


What exactly are tagliatelle?

1. Multicolored noodles

You are on dietetik.ro, the place where you can find out how to live healthy and what diets suit you!

  • 400 grams of tagliatelle
  • 6 ripe and finely chopped tomatoes
  • 2 arugula dogs
  • Half of chopped and hardened red onions
  • 250 grams of ricotta
  • 4 tablespoons olive oil
  • 1 large red pepper, chopped
  • 1-2 tablespoons parmesan
  • Spices

2.Tagliatelle with avocado and avocado paste

  • 400 grams of tagliatelle
  • 2 medium avocados, cut into cubes
  • 1 avocado menu ground with lemon juice and herbs
  • 1 chopped green or yellow bell pepper
  • 4 tablespoons olive oil
  • 1 small white onion, chopped and hardened
  • Half a cup of fresh parsley (go with spice if you don't have one)

3.Tagliatelle with mushrooms

  • 400 grams of tagliatelle
  • 2-3 cups of mushrooms
  • 1 large yellow onion
  • 4 tablespoons olive oil
  • Half a cup of homemade broth
  • 1-2 cups of parsley

4. Mexican style noodles

  • 400 grams of noodles
  • 1 bag of Mexican vegetables from the store
  • Flavored spices such as curry, cayenne pepper, hot paprika and sweet paprika
  • Salsa sauce made from homemade tomato juice and hot peppers
  • 1-2 cups of fresh parsley or spice
  • 4 tablespoons olive oil

5. Tagliatelle with spinach and vinaigrette sauce

  • 400 grams of tagliatelle
  • 2-3 cups of finely chopped and hardened spinach
  • 1 chopped and hardened red onion
  • Sauce vinaigrette
  • Half a cup of parsley
  • 4 tablespoons olive oil
  • 10-12 croutons of bread

6.Tagliatelle with asparagus

  • 400 grams of noodles
  • 12 pieces of asparagus
  • A little homemade tomato sauce
  • 1 medium red onion, chopped and hardened
  • Half a cup of chopped spinach
  • 4 tablespoons olive oil
  • Spices to taste

7. Tagliatelle with peas and mint

  • 400 grams of tagliatelle
  • 1 small bulb of finely chopped fennel
  • 2 cups peas
  • 75 grams of whipped cream
  • 6-7 fresh mint leaves
  • 1 bunch of fresh parsley or spice
  • 3-4 tablespoons of olive oil
  • 2 tablespoons parmesan (grated cheese)
  • Salt and black pepper to taste

8. Tagliatelle with chicken breast and lemon and lime sauce

  • 400 grams of tagliatelle
  • 1 boiled or grilled chicken breast, cut into small pieces
  • Flavored spices
  • 3 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • Half a tablespoon of parmesan
  • Sauce of lemon juice, lime and white wine
  • 2-3 tablespoons of sesame
  • Salt and pepper to taste
  • Half a cup of fresh parsley or spice

9.Tagliatelle with shrimp and chilli

  • 400 grams of noodles
  • 250 grams of shrimp
  • 3 tablespoons olive oil
  • 200 grams of homemade spicy tomato sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon chilli
  • 2 tablespoons lemon juice

10. Tagliatelle with assorted vegetables and greens

Similar articles

Ricotta is produced from leftovers from the production of other cheeses (mascarpone or provolone) or from curd after separation of whey, in particular sheep's whey.

The word & # 8220ricotta& # 8221 means in Italian & # 8220refiert & # 8221, which shows that the whey has been heat treated. Its origin seems to be a type of cheese, "oxygala", from Greece. Ricotta it is eaten with polenta or bread.

The milk from which it is made Ricotta they must come from the Sardinian, Comisana, Sopravvissana or Massese sheep breeds, which must be reared only in the Lazio region. This is because the area, with its special climate, gives the cheese a special, sweet aroma. This sweet taste is what sets it apart Ricotta Romana of other types of ricotta.

According to the rules of preparation, it is allowed to add more content while the whey is heated to temperatures of 50-60 degrees Celsius but it is important that the percentage of whey does not exceed 15% (compared to the amount of milk). The temperature is then raised to 85-90 degrees Celsius until lumps appear on the surface, which are the proteins that come out of whey. They are allowed to solidify without further heating the contents.

After five minutes, the ricotta is transferred to conical baskets (the largest are 2 kg). The cheese is left in these baskets to drain somewhere between 8 and 24 hours and then placed in dry and cool rooms.

Ricotta can only be kept for a few days at temperatures of 4 degrees Celsius where it should have a texture like white lumps and a sweet taste. Ricotta is served with a variety of dishes but can also be eaten with other dairy products, compote, honey or some desserts.


  • A handful of nuts or almonds
  • Parmesan cubes
  • Boiled egg
  • Celery with melted cheese.

Ingredient:

a teaspoon of dried basil,

1 teaspoon chopped parsley

You prepare like this:

Prepare the marinade, mixing the chopped garlic with the oil, the dried basil, the black pepper and salt, the lemon juice and the chopped parsley. Cover the salmon fillets with the marinade and let them marinate in the fridge for at least an hour, turning them from time to time. Place the fillets on an aluminum foil, cover them with marinade and bake for about 40 minutes in a preheated oven at 180 degrees.


Bruschetta with pancetta, Brussels sprouts and ricotta

Bruschettas or how to start the day with a nice and delicious breakfast. You just need a little patience, about 20 minutes, how long it takes to prepare. In short, you will prepare a few slices of crispy bread and you will fry pancetta with Brussels sprouts. Then you know what to do.


Registration

THE APPETIZERS

eggplant, fior di latte, tomato sauce, parmesan, olive oil, basil

toast, tomatoes, raw prosciutto, mozzarella, arugula, olive oil

toast, tomatoes, garlic, basil, oregano, olive oil

toast, tomatoes, tuna, red onion, basil, olive oil

toast, cream cheese, smoked salmon, capers

I PANINI

toast, mozzarella, prosciutto crudo, tomatoes, iceberg lettuce, mayonnaise

pizzeria bread, tomatoes, mozzarella, basil, oregano, olive oil

pizzeria bread, sausages, friarielli

pizzeria bread, mozzarella, prosciutto crudo, tomatoes, arugula

pizzeria bread, bacon, smoked provola, tomatoes

pizzeria bread, tomatoes, tuna, red onions, arugula

THE SALADS

mixed salad, chicken breast, cherry tomatoes, parmesan, caesar sauce, croutons

mixed corn, tuna, cherry tomatoes, corn, black olives, red onions, olive oil, focaccia

mixed salad, smoked salmon, red onion, black olives, cherry tomatoes, capers, olive oil, focaccia

mixed corn, arugula, cherry tomatoes, shrimp, mushrooms, olive oil, focaccia

tomatoes, buffalo mozzarella, basil, oregano, olive oil

s mixed salad, beets, burrata, olive oil

TAP BURGERS

COOKIE WITH PUMPKIN SEEDS, BEEF, SMOKED PROVOLA, PANCETTA, SPECK, TOMATOES, PICKLED CUCUMBERS, RED ONIONS, TAP SAUCE

COOKIE WITH PUMPKIN SEEDS, BEEF, PICKLED CUCUMBERS, FRIED ONIONS, EMMENTAL, GORGONZOLA, PARMEZAN, MOZZARELLA, LIQUID CREAM, TAP SAUCE

COOKIE WITH PUMPKIN SEEDS, GRILLED CHICKEN BREAST, MOZZARELLA, TOMATOES, ICEBERG SALAD, PARMEZAN, PESTO SAUCE

COOKIE WITH PUMPKIN SEEDS, BEEF, MOZZARELLA, FAT PEPPERS, ZUCCHINI, EGGPLANTS, MUSHROOMS, TAP SAUCE

COOKIE WITH PUMPKIN SEEDS, MOZZARELLA, FAT PEPPERS, ZUCCHINI, EGGPLANTS, MUSHROOMS, TAP SAUCE

BOWL WITH PUMPKIN SEEDS, BEEF, MOZZARELLA, TOMATOES, BASIL, OREGANO, PESTO SAUCE

COOKIE WITH PUMPKIN SEEDS, BEEF, MOZZARELLA, TOMATOES, PICKLED CUCUMBERS, RED ONIONS, TAP SAUCE

BOWL WITH PUMPKIN SEEDS, BEEF, SHRIMPS, MUSHROOMS, ROCKET, TOMATOES, PARMEZAN, TAP SAUCE

COOKIE WITH PUMPKIN SEEDS, BEEF, MOZZARELLA, FRIARIELLI, GARLIC, TAP SAUCE

COOKIE WITH PUMPKIN SEEDS, BEEF, MOZZARELLA, PANCETTA, EGGS, PICKLED CUCUMBERS, TOMATOES, FRIED ONIONS, TAP SAUCE

COOKIE WITH PUMPKIN SEEDS, BEEF, MOZZARELLA, PROSCIUTTO CRUDO, TOMATOES, RUCOLA, PARMEZAN, TAP SAUCE


If you are not a master in the kitchen, pasta will get you out of trouble every time. However, forget about the much-known carbonara and bolognese pasta and try some unique combinations.

We present below, some good pasta recipes to lick your fingers!

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What could be tastier than a pasta recipe with smoked salmon and sour cream? They are prepared so quickly that it is a pleasure to cook them and especially to eat them. Be careful not to prepare the sauce long before cooking the pasta. Good appetite! See the recipe!

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Hot tortellini salad with vegetables is a dish that you can prepare quickly, to the delight of the whole family. What's more, it's healthy. Try this hot salad, to the taste of the most demanding. See the recipe!

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Easter always gets you out of the deadlock so prepare this quick and filling recipe for tagliatelle with tuna and arugula. The arugula will give a fresh note to the dish and the tuna and garlic will give it a perfect taste. See the recipe!

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We offer you an exotic pasta recipe with cumin and dill that you can prepare at any time for a light and very tasty dinner. If you want a more pronounced exotic taste, you can also add roasted hazelnuts. See the recipe!


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6. Soup with rice noodles, shrimp, leeks and boiled egg

How did I make ramen soup with what I had around the house?

This spring vacation I had to spend a little more time with Alexia and less time dedicated to the blog. Especially since we had the great niece, who is now 15 years old, visiting us. She is a former mouthwash, the kind of child who ate raw potatoes and other raw vegetables until she was 8 years old.

It was a real challenge when we were on vacation. Now he eats almost anything, but he has a weakness for Asian food, but even now he still takes on challenges, on another level.

He asked me to make him ramen soup and it was the last night he stayed with us, so I didn't have much time to prepare and document myself. But from what I had, I got a great taste, a quick soup that I will repeat many times from now on.

I needed shrimp and opted for a frozen version, being the fastest way. What is certain is that my advice is to choose fresh shrimp, always!

Ingredient:

  • 250 g shrimp
  • 1 leek thread
  • 4 cloves of garlic
  • 1 piece ginger (15 grams)
  • 2-3 strips of prosciutto or pancetta / bacon, cut into small pieces
  • 1/2 teaspoon cinnamon
  • a turmeric powder
  • 1/2 teaspoon hot pepper flakes
  • 1 tablespoon fish sauce
  • 2 tablespoons FEELOLIO olive oil
  • 600-700 ml stock of vegetables or chicken
  • salt
  • pepper
  • 150 g of rice noodles
  • 3 boiled eggs

Preparation:

  1. For starters I put the rice noodles in a bowl of hot water and let them soak according to the instructions on the package, in my case until the soup was ready :).
  2. I sliced ​​the garlic and cut the peeled ginger into thin sticks. I cut the leek long (only the white part and a little of the green part).
  3. In a pot I heated the olive oil (which gave a sensational color) over which I added leeks, garlic, ginger, fish sauce and prosciutto pieces.
  4. I added the spices now and mixed on high heat for 2-3 minutes, then I put the shrimp and poured the hot vegetable juice. Coincidentally, I kept the juice in which I boiled some vegetables for beef salad, but without it I would have definitely put water, anyway most of the flavors are provided by spices and shrimp.
  5. * If you have a cinnamon stick, put it in the soup and leave it there until the end. It will give even more taste.
  6. I let the soup simmer for another 5 minutes and then closed it.
  7. To serve, I put the noodles in bowls, then the soup flavored with shrimp and leeks. On top I placed a boiled egg, cut in half, plus 2-3 more hot pepper flakes.
  8. It is an extremely simple soup but with an impressive taste. I certainly did not follow the rules for a real ramen soup, but what came out to me here is a delight for the taste buds.
  9. Before serving, I dripped a little soy sauce, each to taste.

From the quantities used we had 3 generous servings of soup. I cooked, I ate and that was it.


Video: Ζυμαρικά με τόνο καπνιστό


Comments:

  1. Rutley

    It seems to me, you are not right

  2. Brydger

    I have thought and have removed this phrase



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