Good afternoon, my dear readers!
How many of you love pasta? If your answer is yes, then you are from Italy! Just kidding))) Although, there is some humor in the joke. I really love pasta, but only real, that is, Italian. Either domestically produced, but of high quality - from buckwheat or whole grain flour.
I don't accept others. I don't recommend it to you either. Having worked for some time as the manager of a small pasta production many years ago, I know what and how all this is made. But then I still managed to improve the quality of the pasta we produce. That was the end of it because they were not at all yellow as they had been before with tartrazine (a yellow chemical dye). People simply stopped eating them, mistaking the yellowness in the pasta for the presence of eggs in it. It's an illusion. Eggs, even if their yolk is bright yellow, cannot produce such a shade of color in pasta.
Of course, there are pastas with natural ingredients that are yellow, thanks to turmeric. But they also cost many times more. It is not profitable for the industry to make such products, but in health food stores they can be purchased for once or twice.
This was information for you, my readers and subscribers.
Now let's get down to the recipe itself. Today we have pasta, or rather, nests with cauliflower with Bechamel sauce.
The vegetable filling can be made from any vegetables. Experiment. If you are a meat eater, I can already guess that the thought of minced meat has crossed your mind. However, meat and pasta are very heavy and difficult to digest foods. But the choice is always yours.
How to cook pasta stuffed with cauliflower
Ingredients:
- Italian pasta nests – 350g
- Fresh cauliflower, medium size – ½
- Curry – ½ tsp.
- Ground ginger – ½ tsp.
- Sweet paprika – 1 tsp.
- Oregano – 1 tsp.
- Sea salt - to taste
- – 1 tbsp.
- Bechamel sauce – 300g (recipe)
- Hard cheese without rennet
- Parsley for decoration
Yield of the finished dish: 7 servings of 250 – 260g
Recipe difficulty level: simple, but requiring attention and your energy
My cooking method:
2. Stir and simmer in heated oil under a closed lid over low heat until half-cooked (about 15 - 20 minutes), at the end of simmering, add salt, stir, remove from heat
3. While the cabbage with spices is stewing, boil the pasta nests in boiling water, but no more than 3 minutes, not 5 - 7, as written on the package
5. Carefully remove the nests with a slotted spoon and place them in the mold
7. Pour in the sauce, sprinkle with grated cheese and bake until slightly golden brown at 200ºC for 20 – 25 minutes.
Ready! Serve them hot, garnished with fresh herbs. Oh, delicious!
Only our daughter doesn’t like cauliflower in this dish. Our girl picked it all out from there)) But she’s such a picky eater)))) that it’s better not to listen to her sometimes. Especially when she is already spoiled by different taste sensations, why does she need cauliflower in pasta?)) And we all really like this dish. It is juicy, rich, nutritious, and most importantly, healthy.
Good luck with your cooking! I look forward to your comments.
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(Spaghetti - Italian)
A fragrant and satisfying dish that…
can be easily and quickly prepared at home. Do you have 20 minutes of free time? - Let's start cooking!
For everyone who loves pasta, and for everyone who practices “Meatless Monday”
(“Meatless Monday”) - here’s another dish with vegetables that you’ll enjoy and remember. Tasty and healthy!
Cauliflower- has a pleasant taste and is a valuable dietary product. Contains vitamins B1, B2, B3, B5, B6, C, folates; as well as iron, potassium, calcium, manganese, copper, zinc.
Gives a lot of energy, improves digestion, is good for the liver, removes toxins from the body, prevents the development of cancer, strengthens memory, and helps to lose weight.
Campari tomatoes (or cocktail tomatoes) are a hybrid variety created in Europe in the 90s of the last century.
For 2 servings:
Ingredients.
0.5 packages (or 250g) spaghetti “Tomasello” (“ Tomasello"") Italian pasta, or other durum wheat pasta)
2 (1+1) tablespoons olive or sunflower oil, divided
1 medium-sized onion (or 0.5 large onion)
2 cloves garlic
0.5 heads of cauliflower or 2 cups of cauliflowers (inflorescences)
4-5 yellow Campari tomatoes (or can be replaced with cherry tomatoes)
1 green sweet (bell) pepper (or 0.5 pepper - if very large)
1 lemon, divided (0.5+0.5)
Black peppercorns (chopped) or coarsely ground - to taste. Pinch of salt - to taste.
Preparation.
— Wash the yellow tomatoes and sweet peppers and set aside for now.
— Remove the leaves from the cauliflower, cut off any dark spots, if any.
— Divide the cabbage into stalks (inflorescences), cut them from the stalk.
Save the remaining half head of cauliflower for another dish.
— Cut the green bell pepper crosswise, cut into rings, then cut the pepper rings into small cubes (you will get 3-4 tablespoons of cubes)
— Peel and chop the onion (this is 2 tablespoons of chopped onion)
— Peel the garlic cloves and set aside for now.
- Yellow Campari tomatoes - do not cut yet (they are very juicy, it is better to cut them during cooking).
Interesting to know.
Spaghetti Tomasello- known for their special taste and excellent quality.
The energy value of spaghetti per 100g is 367 kcal.
Italian pasta “Tomasello” is a pasta with more than 100 years of history. In Sicily, in the Palermo region, the Tomasello family began producing pasta in 1910.
It began when Giovanni Tomasello built a small mill to grind flour from wheat grown under the bright Sicilian sun.
And also, make pasta from your own flour.
The cooks' humble beginnings were crowned with success. The family business has survived difficulties and the tests of time, and has turned into a reputable production.
Having acquired the valuable experience of the elders and new ideas of the young, four generations of the Tomasello family carefully preserved the ancient Sicilian culinary tradition. (...And pasta was prepared in Sicily back in the 12th century!).
Tomasello pasta (pasta products), now a leader on the Sicilian market, is known and loved in Italy, is valued abroad and is exported to many countries around the world.
In addition, pasta masters in Italy are called Maestri Pastai.
Preparation.
- 1.
Pour water into a medium saucepan, a little more than half (1.5 liters, approximately).
Put on fire.
Lightly salt and add 0.5 tablespoon of olive (or other) vegetable oil. Boil.
Boil spaghetti as directed on package.
It is written: “Cooking time 8 minutes” - this is up to the point
If you like your spaghetti a little softer, cook for another +1 minute, to taste. - 2.
At the same time, pour 5-6 tablespoons of water into the pan. Lightly salt or squeeze the juice of half a lemon (whatever you have on hand) into the water. Bring up the water
to a boil. Place the cauliflower in the pan and cover with a lid.
Cook for 5 minutes, or until the florets are slightly soft, depending on their size. Remove the pan from the heat, remove the lid, leave the cabbage in the pan
or take it out onto a plate.
(Hint: To prevent the cauliflower from overcooking, but to remain soft and crispy, after cooking, you can sprinkle it with cold water - almost blanching). - 3. Place a (clean and dry) frying pan on the heat. Pour in 1 tablespoon of olive oil. To warm.
- 4.
Crush (flatten) the garlic cloves and quickly fry them on both sides.
Remove garlic from pan (you can discard).
Throw the chopped onion into the pan and reduce the heat slightly. Fry the onion quickly - .
Then add the green pepper cubes and fry them lightly and quickly. - 5 . When the green pepper becomes a little soft and releases its aroma (you can’t help but notice this!), add yellow tomatoes to the vegetables.
- 6.
(Now cut the tomatoes, and at this time remove the pan with vegetables from the heat)
Cut the yellow Campari into four pieces and immediately place them in the pan with the onions and peppers. Return the pan to the heat. Lightly fry the tomatoes for 1-2 minutes (Campari is very tender, they will quickly release their juice, and you will see how they begin to “shed” their thin skin). - 7. Add cauliflower to the pan with vegetables. Stir lightly and cook for 1 minute to warm through the cabbage. Remove the pan with vegetables from the heat.
- 8.
At this time the spaghetti is already cooked.
Drain the spaghetti into a colander. The water will drain (no need to rinse with cold water!) - shake the colander so that the water drains faster.
Return the spaghetti to the pan in which it was cooked.
Add 0.5 tablespoon of olive oil, mix the pasta (just shake the pan up and down and from side to side) until they are evenly coated with oil - 9.
Then, pour the fried vegetables from the pan into the pan with the spaghetti and mix lightly.
That's all! Quickly - and what a fragrant beauty!
Serve immediately.
Pepper - when the spaghetti is already in the plates. Sprinkle with lemon juice, to taste.
...Tasty spaghetti comes not from how much water was in the pan, but from how long it was cooked. Nothing complicated, the main thing is that the pasta is not hard (undercooked) or completely soft (overcooked), but the “golden mean” is just right. As the Italians say: “Al dente”!
What a beautiful, flavorful dish!
You just want to lean over the plate and inhale those sweet smells of spaghetti and vegetables... But the main thing is not to fall on your face and scald your nose - the dish is hot.
You need to shorten the moment of admiring and start eating before the spaghetti gets cold.
The Italians have an interesting tradition. If you are in a restaurant with friends, you have already ordered food, you are sitting and talking. To whom the waiter brought the dish first, he politely waits until the order is brought to everyone present at the table, so that everyone can start dinner (or lunch) together.
But not in the case of spaghetti!
The one who was brought the first pasta (pasta - Italian, pasta dish) immediately begins to eat, without waiting for the others - of course, before the hot pasta has cooled down.
This is the exception to the rule.
Buon appetito!
Bon appetit! And easy walking!
You will be pleasantly surprised by the result, because a casserole using such simple ingredients turns out incredibly tasty and very filling. Surely, in this version, this dish will become a frequent and welcome guest on your everyday table. Believe me, it's worth it for you to try it or come up with it.
- Ingredients:
- 250 grams of pasta cones
- 2 pcs. bell pepper
- 1 onion
- 40-50 g butter
- 350 grams of milk
- 50 grams of flour
- Head of cauliflower
- 100 grams of hard cheese
- 100 grams breadcrumbs
Then peel the onion and chop finely. Wash the bell pepper, remove the core, remove the seeds and cut into small cubes.
Melt some butter in a frying pan, add chopped vegetables, stir and simmer over low heat for 5 minutes. In this case, the vegetables should remain semi-raw.
In another frying pan, melt the rest of the butter, add 50 grams of flour and stir vigorously until bubbles appear.
Next, stirring all the time, slowly pour in all the milk, add salt and ground black pepper to taste and beat until the mixture thickens.
Place some of the grated cheese into the white sauce and mix into the mixture, stirring and continuing to cook until the cheese has melted.
Place the sauteed vegetables in a deep bowl, put the boiled pasta and pour the sauce into it. Mix everything thoroughly.
Place the contents of the bowl into a special heat-resistant form and sprinkle the remaining grated hard cheese on top.
Send pasta and cabbage casserole bake in a preheated oven. Cook at 180 degrees for 20-30 minutes.
When ready, divide the casserole into portions and serve hot. You can serve it with fresh vegetables.
Did you know that the white sauce prepared according to this recipe is actually the well-known Bechamel, which Italians are so proud of.
And also salt, pepper, spices to taste.
Technique: plate.
Try to cook the spaghetti a little later than you roast the cauliflower.
Separate the cauliflower into small florets.
Boil 2 liters of water, add salt and lower the inflorescences, cook for 10 minutes after boiling.
Dip the ends of the spaghetti into boiling water and dip the straws into the water as they soften. When the spaghetti is completely submerged in water, stir.
Let the water boil well, stir the spaghetti again and turn off the stove. Soak the spaghetti in boiling water for 7 minutes. When ready, they should be slightly undercooked.
Grate Parmesan.
Finely chop the onion.
Crush the garlic.
Finely chop the parsley.
Pour 3 tbsp into a large frying pan. vegetable oil and put 1 tbsp. creamy. Fry the cauliflower for 7 minutes.
Add salt and pepper so that the cabbage does not burn during frying, pour in half a glass of spaghetti water.
Place the finished cabbage in a bowl.
Add the remaining vegetable oil and butter to the same pan. Fry the onion, garlic and spices until golden brown.
Add boiled cabbage, spaghetti and lemon zest.
Sprinkle breadcrumbs over pasta.
Step-by-step photo instructions
Preparing Ingredients
 |
Separate the cauliflower into small florets. |
 |
Boil 2 liters of water, add salt and lower the inflorescences, cook for 10 minutes after boiling. |
 |
Drain the water from under the cabbage into a large saucepan (6 l), add another 2.5 l, boil, add salt, add 3 tbsp. vegetable oil. Dip the ends of the spaghetti into boiling water. |
 |
As they soften, immerse the straws in water. |
 |
When the spaghetti is completely submerged in water, stir. Let the water boil well, stir the spaghetti again and turn off the stove. Soak the spaghetti in boiling water for 7 minutes. |
 |
When ready, they should be slightly undercooked. |
  |
Grate Parmesan. Crush the garlic. |
  |
Finely chop the onion and parsley. |
Cooking
 |
Pour 3 tbsp into a large frying pan. vegetable oil and put 1 tbsp. creamy. Fry the cauliflower for 7 minutes. |
 |
Add salt and pepper so that the cabbage does not burn during frying, pour in half a glass of spaghetti water. Place the finished cabbage in a bowl. |
 |
Add the remaining vegetable oil and butter to the same pan. Fry the onion, garlic and spices until golden brown. |
 |
Add boiled cabbage, spaghetti and lemon zest. |
 |
Stir, add parsley and Parmesan. Pour in half a glass of water left after cooking spaghetti. Cook for a couple more minutes. Sprinkle breadcrumbs over the pasta and serve. |
How to cook spaghetti with cauliflower, recipe with photo.
There are as many gastronomic preferences as there are people. Some people cannot live without meat, but for some, vegetarianism is the norm, for some, serve borscht, and for others, pasta is the passion of their life. After all, it is impossible to imagine an Italian without pasta, and they have a huge amount of it.
Aren't they tired of pasta? The whole secret is that thanks to different sauces and ingredients, each time you get a different dish. Let's take an example from them and prepare spaghetti with cauliflower.
Ingredients:
Chicken fillet – 200-300 g
Onion – 1 pc.
Cauliflower – 200-250 g
Sour cream or cream – 100-150 ml
Flour – 1 tbsp. spoon
Bay leaf
Black pepper
Salt
Basil
Spaghetti – 150 g
Olive or sunflower oil
Cooking spaghetti with cauliflower
1. Wash the chicken fillet (breast) and cut into large strips.
2. Place a saucepan or frying pan on the fire. Pour in olive (or sunflower) oil. Add the prepared pieces of meat to the hot oil. Reduce heat and simmer for 5-10 minutes (the meat will release juice).
3. Meanwhile, cut the peeled onion into strips as well.
4. Wash the cauliflower and divide it into inflorescences.
5. First add onion to the meat and fry it a little. Combine cauliflower with remaining ingredients. Stir and simmer until the cauliflower is ready (another 10-15 minutes).
6. Add flour, stir and fry a little.
7. Pour in sour cream or cream in small portions, mix well so that there are no lumps. The mass will begin to thicken. For a thinner sauce, you can add a little water to the spaghetti. Season the sauce with salt and pepper to taste, add dried basil. Cover with a lid and simmer for 5 minutes.
8. Boil the spaghetti in plenty of water with the addition of salt and sunflower oil. Tip: to prevent pasta from sticking together, it is recommended to add vegetable oil to the cooking water, even if it is of the highest quality and made from durum wheat. Cooking time is according to the instructions on the package. Drain the finished spaghetti in a colander or remove it with a special serrated spoon (whichever is convenient). Place beautifully on a platter, creating a “bed” for cauliflower sauce with chicken.
9. Serve spaghetti with cauliflower hot, sprinkled with Parmesan or other cheese.
Bon appetit!
