EntranceSpaghetti cauliflower cream sauce. Spaghetti with cauliflower
You will be pleasantly surprised by the result, because a casserole using such simple products, it turns out incredibly tasty and very satisfying. Surely, in this performance, 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 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 of breadcrumbs
Then clean the head of the onion and chop finely. wash Bell pepper, remove the core, remove the seeds and cut into small cubes.
In a frying pan, melt some of the butter, put the chopped vegetables, mix and simmer over low heat for 5 minutes. In this case, the vegetables should remain semi-raw.
In another 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 black ground pepper to taste and beat until the mixture thickens.
Lay out the part grated cheese in white sauce and mix with the mass, stirring, continue to cook until the cheese is melted.
Put the vegetable passivation in a deep bowl, put the boiled pasta and pour in the sauce. Mix everything thoroughly.
Transfer the contents of the bowl to a special heat-resistant form, sprinkle with the remaining grated hard cheese on top.
Submit pasta and cabbage casserole baked in a preheated oven. Cook at 180 degrees for 20-30 minutes.
When ready, divide the casserole into portions and serve hot. It can be served with fresh vegetables.
Did you know that cooked this recipe white sauce is actually the notorious Bechamel, which the Italians are so proud of.
Recipe for casseroles in the oven with fresh cauliflower, tomatoes and pasta. A special highlight of the casserole is salami or servelat. The casserole turns out to be very light, tasty and satisfying and may well be a full-fledged lunch or dinner.
Required Ingredients:
450 - 500 g of cauliflower;
1 cup pasta (shell, boot);
100 - 150 g of tomatoes;
1 cup cream (any fat content);
150 g of cheese;
150 g. Servelata (salami or smoked sausages);
Salt and black pepper to taste.
How to cook:
Divide the cauliflower into florets and rinse in cold water.
Boil the prepared cabbage in salted water until tender, about 2 to 3 minutes. Then put the cabbage in a separate bowl.
Boil pasta in salted water until half cooked and strain through a colander. Any type of pasta is suitable for making cauliflower casseroles, but round types, for example, a shell, a boot or twisted ones, will look more interesting.
Transfer the cooked pasta to a bowl and drizzle lightly with olive or vegetable oil, toss and set aside.
Place cabbage florets and pasta in a baking dish.
Rinse the tomatoes, cut into small pieces and put on top of the cabbage and pasta. If you have very small tomatoes, such as cherry tomatoes, then you do not need to cut them.
Servelat or other smoked sausage cut arbitrarily and arrange on a future casserole.
Now is the time to season the prepared casserole with salt and pepper.
Pour the cream over the casserole and spread the grated cheese on top in an even layer.
Preheat the oven to 180 degrees.
Place the prepared casserole in the oven and bake for about 25-30 minutes until golden brown.
Serve hot cauliflower casserole.
As well as salt, pepper, spices to taste.
Technique: plate.
Try to cook the spaghetti a little later than the cauliflower.
Separate the cauliflower into small florets.
Boil 2 liters of water, salt and lower the inflorescences, cook for 10 minutes after boiling.
Dip the ends of the spaghetti into boiling water and, as they soften, immerse the straws in the water. When the spaghetti is completely submerged in the water, stir.
Bring the water to a boil, stir the spaghetti again and turn off the stove. Soak spaghetti in boiling water for 7 minutes. When done, they should be slightly undercooked.
Grate the parmesan.
Finely chop the onion.
Crush the garlic.
Finely chop the parsley.
Pour 3 tbsp into a large skillet. vegetable oil and put 1 tbsp. creamy. Saute cauliflower for 7 minutes.
Salt, pepper so that the cabbage does not burn during the frying process, pour in half a glass of spaghetti water.
Transfer the cooked cabbage to a bowl.
Add the remaining vegetable and butter. Fry the onion, garlic and spices until golden brown.
Add boiled cabbage, spaghetti and lemon zest.
Sprinkle the pasta with breadcrumbs.
Step by step photo instruction
Preparation of ingredients
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Separate the cauliflower into small florets. |
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Boil 2 liters of water, salt and lower the inflorescences, cook for 10 minutes after boiling. |
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Drain the water from under the cabbage into a large saucepan (6 l), add another 2.5 l, boil, salt, add 3 tbsp. vegetable oil. Dip the ends of the spaghetti into the boiling water. |
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Dip the straws into the water as they soften. |
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When the spaghetti is completely submerged in the water, stir. Bring the water to a boil, stir the spaghetti again and turn off the stove. Soak spaghetti in boiling water for 7 minutes. |
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When done, they should be slightly undercooked. |
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Grate the parmesan. Crush the garlic. |
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Finely chop the onion and parsley. |
cooking
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Pour 3 tbsp into a large skillet. vegetable oil and put 1 tbsp. creamy. Saute cauliflower for 7 minutes. |
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Salt, pepper so that the cabbage does not burn during the frying process, pour in half a glass of spaghetti water. Transfer the cooked cabbage to a bowl. |
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Add the remaining vegetable oil and butter to the same pan. Fry the onion, garlic and spices until golden brown. |
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Add boiled cabbage, spaghetti and lemon zest. |
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Stir, add parsley and parmesan. Pour in half a glass of water left after boiling spaghetti. Cook for a couple more minutes. Sprinkle pasta with breadcrumbs and serve. |
(Spaghetti - Italian)
Fragrant and hearty meal, which…
can be prepared quickly and easily at home. Do you have 20 minutes of free time? - Let's start cooking!
To everyone who loves pasta, and to everyone who practices "Monday without meat"
(“Meatless Monday”), is another dish with vegetables that you will like and remember. Tasty and healthy!
Cauliflower- is different pleasant taste and is valuable dietary product. Contains vitamins B1, B2, B3, B5, B6, C, folates; and also - iron, potassium, calcium, manganese, copper, zinc.
It 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.
Tomatoes "Campari" - (or cocktail tomatoes) is a hybrid variety created in Europe in the 90s of the last century.
For 2 servings:
Ingredients.
0.5 packs (or 250g) spaghetti "Tomasello" (" Tomasello») Italian pasta, or other pasta from hard varieties wheat)
2 (1+1) tablespoons olive or sunflower oil, divide
1 medium onion (or 0.5 large onion)
2 cloves of garlic
0.5 heads of cauliflower or 2 cups of buds (inflorescences)
4-5 yellow campari tomatoes (or can be replaced with cherry tomatoes)
1 green sweet (Bulgarian) pepper (or 0.5 pepper - if very large)
1 lemon, divided (0.5+0.5)
Black peppercorns (grind) or coarsely ground - to taste A pinch of salt - to taste.
Training.
Wash the yellow tomatoes and bell peppers and set aside.
- Free the cauliflower from the leaves, cut off the dark spots, if any.
- Divide the cabbage into buds (inflorescences), cut them from the stalk.
Save the remaining half head of cauliflower for another dish.
- Cut the green sweet pepper crosswise, cut into rings, then cut the pepper rings into small cubes (3-4 tablespoons of cubes will turn out)
- Peel and chop the onion (this is 2 tablespoons of chopped onion)
- Peel the garlic cloves, set aside.
- Yellow campari tomatoes - do not cut yet (they are very juicy, it is better to cut them during cooking).
Interesting to know.
Spaghetti "Tomasello" are known for their special taste and excellent quality.
The energy value of spaghetti per 100g is 367 kcal.
Italian pasta "Tomasello" ("Tomasello") - pasta with more than 100 years of history. In Sicily, in the Palermo region, the Tomasello family started making pasta in 1910.
It began with the fact that Giovanni Tomasello built a small mill to grind flour from wheat grown under the bright Sicilian sun.
And also, - to make pasta from your flour.
The humble beginning of the chefs was crowned with success. The family business has survived the difficulties and the test of time - and has become a solid 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 in the XII century!).
Pasta "Tomasello" (pasta products), which is now the leader in the Sicilian market, is known and loved in Italy, is valued abroad and exported to many countries of the world.
In addition, pasta masters in Italy are called Maestri Pastai.
Cooking.
- 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 to the state
If you like spaghetti a little softer, cook for another +1 minute, to taste. - 2.
In parallel, pour 5-6 tablespoons of water into the pan. Lightly salt or squeeze the juice from half a lemon (whatever is at hand) into the water. bring water
to a boil. Put the cauliflower in the pan, 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 out on a plate.
(Hint: To keep the cauliflower soft and crispy from overcooking, you can drizzle it after cooking. cold water, is almost blanching). - 3. Put a (clean and dry) pan on the fire. Pour 1 tablespoon olive oil. To warm.
- 4.
Crush (flatten) the garlic cloves and quickly fry them on both sides.
Remove the garlic from the pan (can be discarded).
Throw chopped onions into the pan - reduce the heat a little. Fry the onion quickly.
Then add the green pepper cubes, fry them just as lightly and quickly. - 5 . When Green pepper will become a little soft, and release the aroma (you can’t help but notice this!), - add yellow tomatoes to the vegetables.
- 6.
(Now cut the tomatoes, and remove the pan with vegetables at this time from the heat)
Cut the yellow campari into quarters and immediately place them in the pan with the onions and peppers. Return the skillet to the fire. Lightly fry the tomatoes - 1-2 minutes (the campari is very tender, they will quickly release the juice - and you will see how they begin to "dump" their thin peel). - 7. Add cauliflower to skillet with vegetables. Mix lightly, cook for 1 minute to warm up the cabbage. Remove the pan with vegetables from the heat.
- 8.
At this time, the spaghetti is already cooked.
Dump the spaghetti into a colander. The water will drain (no need to rinse with cold water!), - shake the colander to make the water drain faster.
Return the spaghetti to the pot it was cooked in.
Add 0.5 tbsp olive oil, mix in the pasta (simply shake the pan up and down and side to side) to coat evenly with oil - 9.
Then, in a saucepan with spaghetti - dump the fried vegetables from the pan, and mix lightly.
That's all! Fast - and what a fragrant beauty!
Serve immediately.
Pepper - when the spaghetti is already in the plates. sprinkle lemon juice, - taste.
... Delicious spaghetti is obtained not from how much water was in the pan, but from how long they were cooked. Nothing complicated - the main thing is that the pasta is not hard (undercooked) or completely soft (overcooked), - and the "golden mean" is just right. As the Italians say: "Al dente"!
What a beautiful flavorful dish!
One feels like bending over the plate and inhaling these sweet smells of spaghetti and vegetables... But, the main thing is not to "fall face down" and not scald your nose - the dish is hot.
You need to shorten the moment of admiring and start eating until the spaghetti has cooled down.
The Italians have an interesting tradition. If you are in a restaurant with friends, have already ordered food, sit and chat. Whoever the waiter brought the dish to first, he politely waits until the order is brought to all those present at the table in order to start dinner (or lunch) all together.
But not with spaghetti!
Whoever was first brought pasta (pasta - Italian, pasta dish), - he immediately begins to eat, without waiting for the others - of course, until the hot pasta has cooled down.
Here is an exception to the rule.
Buon appetito!
Enjoy your meal! And easy walking!