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Colored pasta cooked in milk

Colored pasta cooked in milk


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a quick dessert for the little ones ............... and not only for the little ones

  • 1.5 liters of milk
  • about 300 g of colored pasta (letters I put)
  • 6-7 tablespoons sugar
  • a little salt
  • 3 vanillas
  • little rum essence
  • if it is too soft 2 teaspoons of semolina
  • a little caramel for decoration

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Colored pasta cooked in milk:

Put the milk to boil with a little salt, when it boils, add the pasta and mix well so that it doesn't stick (on low heat) then add the sugar and at the end the vanilla and rum essence and if it is too soft add 2 teaspoons of gray in the rain

Put in small bowls or dessert plates

you can put raisins too, I don't put them because my big dwarf (the big darling boy) doesn't like raisins

good appetite


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How to make pasta without egg and mushrooms

Eggless pasta they will be boiled in the same regime as the egg pasta, respecting the cooking time on the indications on the package (or cooked a little more by a few minutes, at choice).

Meanwhile, in a Teflon pan with 2 tablespoons olive oil heated, they will put preserved mushrooms (whole or cut, depending on size), hardened, seasoned with salt and pepper, left over medium heat for hardening, about 8-10 minutes.

Tomato juice mixed with tomato paste and a polish of pasta juice In a bowl, add the fish mushrooms hardened, letting it boil for two or two, after which the pasta will be cooked, drained and rinsed under a stream of cold water (so as not to be sticky between them).

At the end when the fire is closed, pasta with mushrooms will be decorated with fresh parsley finely chopped, then served hot.


Italian pasta guide - what are the best pastas in each area?

We all like some good Italian pasta, but there are so many ways to choose from. Pack your bags and embark on a journey to discover some of the most popular and traditional types of pasta in Italy, region by region, those specialties that you know immediately come from a certain region.

There are many recipes and types of pasta which are found in several regions and it was not easy to select a single dish for each region, given the large amount of delicacies and traditional dishes that Italy offers! Take a fork and enjoy the best traditional Italian pasta recipes!

1. Favor - Val d'Aosta

Favor It is a dish between pasta and soup, a traditional recipe from Valle d'Aosta. It is a tasty dish based on beans and sausages, cooked together with black bread toasted in butter, bacon and Fontina cheese, then used as a pasta sauce. Normally, a short type of pasta is used for this preparation.

2. Spätzle - Trentino Alto Adige

The famous dumplings from Lower Germany they are also widespread in Switzerland, France, Tyrol and Trentino. It is a mixture of wheat flour, buckwheat, water and eggs (to which milk is sometimes added), which is poured into broth or salt water using a special tool similar to a flat grater, which gives the distinctive shape dumpling. There is also a the green variant that uses spinach, spinatspäztle, traditionally seasoned with butter, cheese and speck, previously prepared with wild spinach and wild plants.

3. Risotto with truffle - Piedmont

In the Piedmont area, rice is more common than pasta and truffle is a very valuable local product. We cannot fail to mention the risotto with white truffles from Piedmont, a specialty dish that is characterized by the simple preparation of only a few quality ingredients, but which, nevertheless, leaves the taste buds more than satisfied. Enjoy this delicious dish!

4. Saffron Risotto - Lombardy

Also called Milanese risotto, this is one of the most typical dishes in northern Italy. This is an Italian classic and the best accompaniment to the piece of Ossobuco beef. Is a risotto, whose main ingredient, in addition to those needed to prepare a white rizotto, is saffron, from which derives its characteristic yellow color.

5. Pesto trophies - Liguria

Typical pasta of Ligurian cuisine, trophic they are thin and elongated, spiral and are made of flour and potatoes. The typical spice for this pasta is pestoalso a typical product of the Linguria area. To complete the masterpiece, some pasta variants with pesto include, boiled potatoes and green beans, called Genoese trophies.

6. Risi e bisi - Veneto

Risi e bisi is a wonderful classic of Italian cuisine that was born in the region whose capital is Venice, but it is so good that it has spread throughout Italy. A first course, half risotto, half soup, with a unique taste: here, bisi, ie peas, are first browned in a pan with oil, bacon and onion, then combined with rice, rice.

7. Cjarsons - Friuli-Venezia Giulia

Cjalsons are the traditional ravioli from Friuli. The filling is closed in a fresh pasta with water, very elastic and perfect for this filling. Finally, the ravioli are served with melted butter and fried cornmeal. There is an infinite number of possible fillings - some add pear or cherry jam, others diced apples, grated chocolate, crushed biscuits and even field herbs.

8. Tortellini in broth - Emilia-Romagna

tortelliniwas originally born in a poor environment to "recycle" meat from the table of nobles. On 7 December 1974, Tortellino Brotherhood and the Italian Academy of Cuisine have submitted the official recipe for filling pasta tortellini at the Bologna Chamber of Commerce, Industry, Crafts and Agriculture. It is prescribed, inside a sheet of egg pasta, half a tenth of a millimeter thick, a filling prepared with pork, raw ham, mortadella of Bologna, Parmigiano-Reggiano cheese, eggs and nutmeg. Tortellini, according to the Bolognese tradition, should be cooked and eaten strictly in a good capon or chicken sauce.

9. boy - Tuscany

Water, flour, oil, salt and sometimes a little semolina: this is the mixture of ingredients that gives pasta life boy, irregular spaghetti obtained fromr-a fairly thick sheet, from which you get diamonds that are then rolled on a pastry plate , to be finally stretched out with your hands until you get these thick, hard doughs. They are prepared in different ways, depending on the area: in duck sauce, garlic and oil ("pici all'aglione"), with sausage sauce in Montalcino and sometimes also enriched with mushrooms.

10. Vincisgrassi - Marche

In the Marche region, lasagna is not eaten, it is eaten vincisgrassi! This first traditional dish is a dish of baked pasta, composed of several layers, seasoned with grated Parmesan cheese and a special meat sauce, made from different types of meat. Vincisgrassi it is a very rustic and traditional dish, each family having its own recipe. Some make it with bechamel sauce, others prepare fresh pasta flavored with marsala or mulled wine, others even add edible organs to the sauce.

11. Strozzapreti alla norcina - Umbria

A traditional Umbrian dish, strozzapreti alla norcina, is a tasty and serious specialty. The name of this pasta comes from Norcia, a place where it comes from one of the fundamental ingredients in its preparation: sausages. Do not despair, however, if you do not find sausages in this region, because even using other types of sausages, this dish is just as good.

12. Bucatini alla carbonara - Lazio

The recipe for spaghetti alla carbonara It is typical of Lazio and is appreciated worldwide due to its simplicity and tasty goodness! A creamy and juicy dish, whose main ingredients are eggs, pecorino cheese, pancetta or bacon and a little black pepper. Typical pasta involves the use of spaghetti, although this sauce can go easily with other types of pasta, including fettuccine, rigatoni and bucatini.

13. Spaghetti on guitar - Abruzzo

This dish is a symbol of Abruzzo gastronomy. To prepare it, I use a special instrument called a guitar. The pasta sheet is placed on top of the guitar and pressed with a roll, which slides back and forth, so that the guitar strings cut the dough into macaroni. This gives the pasta a square thickness and a porous consistency that allows the sauce to penetrate fully and soften them. Guitar stains are generally prepared with a mix of beef, pork and lamb ragout.

14. Weather in Cavatelli - Molise

Durum wheat semolina and water are the two ingredients of Cavatelli, a type of pasta originating from Molise, characterized through an elongated shape with a slit inside. There are a lot of ways to prepare it: either with meat sauce, with sausages or with vegetables. Broccoli is a very popular choice, for example, having all these options, you just have to choose the one that best suits your tastes.

15. Ziti napoletani - Campania

Ziti is a type of durum wheat pasta, elongated and tubular. There are long pastas that, through the culinary tradition of southern Italy, are broken by hand before cooking. Ziti are ideal for the preparation of timpani and baked pies. The Neapolitan way of cooking is to break them into four pieces and season them with thick sauces full of flavor, such as Neapolitan meat sauce, the best known in Neapolitan cuisine, prepared from different types of meat cut into pieces and cooked slowly in a tomato sauce over low heat.

16. Potato ravioli - Basilicata

Basilicata cuisine, an area of ​​peasants and shepherds, is closely linked to the resources offered by the territory. This one "potent ravioli"is a typical recipe of the area potentino. It is a Sunday or party dish, the equivalent of a steak dinner. Pasta squares stuffed with ham, parsley and ricotta they are usually dressed in mutton sauce.

17. Orecchiette - Apulia

Oracchiette are ear-shaped pasta, originating from the beautiful southern region of Puglia, Italy. These pastas can be prepared with a variety of ingredients, but the most traditional is a topping with radish or broccoli. This recipe is very quick to prepare and full of flavor!

18. Rigatoni alla silana - Calabria

Rigatoni alla silana are a typical Calabrian recipe, rich and robust, which uses the tastiest products in this region, including spicy sausages and chili. A consistent, tasty dish. a little spicy! Those who do not they are big fans of spicy food, it would be better not to overdo it with pepper.

19. Pasta to the norm - Sicily

Pasta alla Norma is one of the most famous Sicilian dishes. This specialty is a tribute to the work "Norma" by Vincenzo Bellini. Pasta alla Norma are a pasta dish, of usually macaroni, wrapped in tomatoes and with the subsequent addition of eggplant, cheese salted ricotta and basil.

20. Malloreddus - Sardinia

The little gnocchi from Sardinia, or malloreddus, are the most famous types of pasta in Sardinia. Small in size and in the shape of a striped shell, these pastas can be seasoned in different ways, but Malloreddus alla Campidanese they are definitely one of the most popular. With tomato sauce, sausages and pecorino cheese, causes an explosion of taste and aroma! There is also a heavier version with tomato and meat sauce, either lamb or beef.

If you enjoyed making a "Tour of Italy"In 20 pasta dishes, region by region, we suggest you take a look at the 10 traditional Italian dishes you should try!


Diet in cholecystitis: allowed and forbidden foods

In order to be able to identify what type of food is the trigger for cholecystitis, it is recommended to keep a food diary. If this is difficult, avoid foods that are most commonly responsible for the onset of symptoms and that we list below and that correspond to hygienic-dietary measures in more extensive diseases, such as biliary gastro-duodenitis, as the diseases are intricate in to a large extent.

The diet in cholecystitis is individualized depending on the acute or chronic form.

In acute cholecystitis, which is treated in the hospital, oral feeding will be discontinued. In the first 24-48 hours, a water-sugar diet is administered: lemonade, weakly sweetened teas, diluted fruit juices, clear vegetable soups. 2-3 liters of liquid administered every 2-3 hours will be provided, depending on losses. After 48 hours, add the mucilages from flour, vegetable purees prepared with skim milk or yogurt, flour with skim milk. As the acute phase subsides, add fresh cow's cheese, skim milk and yogurt, pasta, light white fish, boiled as a broth, lean boiled poultry, vegetable or flour soufflés, then toast. Gradually switch to the cruising regime of chronic cholecystitis.