Piatto di pasta alla carbonara. Riuscireste voi a dire di no ad un piatto cosi’ offertovi dallo Chef? Una spettacolare carbonara insaporita dal fatto di essere preparata direttamente nella forma di Grana. Una prelibatezza che potete trovare solamente nella cucina italiana.
Puoi trovare dei kit con tutto l’occorrente, fresco e di ottima qualità, per preparare la carbonara here!
Se hai domande oppure se vuoi farmi sapere come prepari tu la carbonara lascia un commento cliccando here.
La pasta alla carbonara è un piatto caratteristico del Lazio, e più in particolare di Roma preparato con ingredienti popolari e dal gusto intenso. I tipi di pasta tradizionalmente più usati sono gli spaghetti o i rigatoni. Continua e approfondisci, anche se non c’e’ molto, su Wikipedia
Carbonara pasta dish – Plat de pâtes à la carbonara – plato de pasta carbonara – Prato de macarrão à carbonara – Carbonara-Nudelgericht – Món mì ống carbonara – Carbonara意大利面食 – カルボナーラパスタ料理
Original Indian Curry. Finally I am able to show you the preparation of real Curry, I mean the one made by an Indian, with Indian products that are also easy to find here.
Ingredients:
Minced garlic
Fresh ginger chopped or dried
Chopped onion
Fresh red tomato, chopped into cubes
Bay leaves; fennel seeds
Mustard seeds
Sweet paprika
Curry powder (preferably Mazala)
Fresh or dried coconut pulp
Chicken
Lentils
Basmati Rice
Preparation:
1) Chicken curry: In a pan, toast the garlic over low heat (without oil), then the ginger, fennel seeds, bay leaves, coconut and, after a couple of minutes, the onion. Cook slowly, mixing everything together and being careful not to burn them. Then add the tomato and continue cooking for another ten minutes. Once everything is mixed together, add the Curry, Mazala and paprika, blend everything with an immersion blender to make the sauce smooth and without lumps and continue cooking for another five minutes, after raising the heat. When everything is very hot, add a little butter (better if coconut milk) and finally the chicken cut into pieces or, if you prefer, just the breast. Continue cooking until it is cooked (depending on the size you cut the chicken) ... taste, season with salt and ... the dish is ready.
2) Lentils. Lentils are the most widely used dried legume in India and are part of the most common diet. Soak lentils in cold water for a couple of hours and then boil them in unsalted water.
Prepare the base and the curry preparation as for the chicken, also adding the mustard seeds. Once the sauce is ready (you don't have to blend it) add the lentils, cook for another five minutes and then a little butter. The lentils are ready.
3) Rice. Indians use Basmati rice which is easily found in all supermarkets but you can also use the common rice you have at home. Boil the rice in plenty of water and, once cooked and cooled, sauté it in a pan with a little butter until it loses water and becomes a little crunchy. This type of preparation replaces the one we usually make for Pilaf Rice (see our home recipe on the same site. ed.) and is the one they usually use in India.
If you are interested in knowing more you can start from what Wikipedia says, from here.
The original Indian curry, the recipe to prepare it – Le curry indien original, la recette pour le préparer – El curry indio original, la receta para prepararlo – O caril indiano original, a receita para prepará-lo – Das original indische Curry, das Rezept zur Zubereitung – Cà ri Ấn Độ chính gốc, công thức để chuẩn bị nó – 原始的印度咖喱，准备它的食谱 – オリジナルのインディアンカレー、それを準備するためのレシピ
