It is impossible to imagine an Italian meal without pasta of various shapes and sizes, but in other countries they are no less popular!
SALAD WITH CHICKEN FILLET AND RADIS
Cooking time: 25 min.
For 4 servings: • 100 g of curly pasta • 1 pod of green bell pepper • 1 bunch of radish • 100 g of cherry tomatoes • 100 g of boiled chicken fillet • 150 ml of yogurt • 2 tea tablespoons mustard • salt • ground black pepper • several sprigs of fresh herbs
1. Boil pasta and rinse with cold water. Wash the vegetables. Cut sweet pepper into small cubes, radish into slices, cut each tomato in half.
2. Cut the boiled chicken without skin into small cubes and mix with prepared vegetables. Add the pasta. Combine yogurt with mustard, salt, pepper and season them with salad.
Vermicelli casserole
Cooking time: 1 h 10 min
For 4 servings: • 250 g of vermicelli • 300 g of chicken fillet • 400 g of fresh mushrooms • 3 tables. tablespoons butter • 8 stalks of green onions • seasoning for poultry • salt • 4 tables. grated cheese • 3 tablespoons. tablespoons flour • 0.5 l chicken stock
1. Boil the vermicelli until cooked in boiling salted water and discard in a colander. Rinse chicken pulp and peeled mushrooms under a stream of cool water, cut into thin slices and fry on 1 table. a spoonful of butter. Season with salt and season with spices.
2.To prepare the sauce, dry the flour lightly in a well-heated pan, but the flour should not be browned. Then add the remaining butter and grind thoroughly. Dilute with hot broth, sprinkle with grated cheese and, if necessary, salt. Cook for 10 minutes, stirring constantly to completely melt the cheese.
3. Heat the oven to 200 ° C. Grease the deep form with a small amount of oil and lay out vermicelli and a mixture of chicken with mushrooms, pouring each layer with the resulting cheese sauce. The last should be a layer of sauce. Put on the middle level of the oven and bake for 20 minutes. Sprinkle with green onions.
MOROCCAN SOUP HARIRA
Cooking time: 1 h 35 min
For 4 servings: • 250 g of mutton • 1 large onion • 350 g of canned tomato slices • 100 g of lentil • 200 g of canned beans • 70 g of vermicelli • 1 table. a spoon of ground paprika • salt • ground black pepper • 1 teaspoon. ground ginger • 4 tablespoons. flour • 4 sprigs of cilantro or parsley
1. Cut the lamb, pour 3 liters of cold water, bring to a boil, remove the foam and cook over low heat for 1 hour, covering the pan with a lid.
2. Peel and finely chop the onions. Wash greens, dry and finely chop. Add everything to the meat along with canned tomatoes, salt, pepper and cook for 15 minutes.
3. Put the lentils on a sieve, rinse well with cold running water, let it drain and put in soup. Add canned beans (without liquid), ground ginger and vermicelli. Cook for another 5-7 minutes on low heat.
4.Dilute flour with 200 ml of cold water, mix thoroughly so that there are no lumps, then strain and pour it into boiling soup with constant stirring. Bring to a boil and cook for another 5 minutes, stirring constantly.
MEAT LAZANIA
Cooking time: 60 min
For 6 servings: • 1 pack of lasagna plates • 200 g cream cheese • 100 ml cream • 500 g minced meat • 6 tomatoes • 1 onion • 1 clove of garlic • 2 tablespoons. tablespoons of tomato paste • 4 tables. tablespoons of olive oil • salt • ground black pepper
1. Wash the tomatoes, cut 3 tomatoes crosswise, dip for 30 seconds in boiling water, remove with a slotted spoon and carefully remove the skin. Chop the pulp and mix with tomato paste. Peel and finely chop the onion and garlic. Preheat 1 table in a pan. tablespoon of olive oil and brown the onion with garlic. Put the meat and fry until it completely changes color. Add chopped tomatoes, salt and pepper.
2. Lightly heat the cream in a small saucepan, mix with 1 table. a spoonful of olive oil and cheese to make a homogeneous mass. cut into sliced tomatoes.
3. Heat the oven to 200 ° C. Grease a deep rectangular shape with oil and line with lasagna plates. smear them with olive oil, put a layer of minced meat and cover it with tomato slices. Put the next layer of plates, meat and tomatoes. Pour the resulting sauce. Put the form on the middle level of the oven and bake with lasagna for 30 minutes.
CANNELLONI WITH VEGETABLES
Cooking time: 25 min.
For 4 servings: • 250 g cannelloni • 100 g mozzarella cheese • 1 onion • 1 pod of green and yellow bell pepper • 2 tomatoes • 100 g grated cheese • 1 bunch of basil • 2 tablespoons.spoons of pine nuts • 1 clove of garlic • salt • ground black pepper • several stalks of green onions for decoration
1. Wash the bell peppers thoroughly, cut each pod in half, remove the core with seeds and stalk, cut the pods into small cubes.
2. Wash the tomatoes, make cross-shaped incisions on the skin and lower them for 30 seconds in boiling water. Then get a slotted spoon, carefully remove the skin, chop the flesh.
3. Peel and finely chop the onions and garlic. Wash, dry the basil, cut the leaves into thin strips. Chop pine nuts. Cut mozzarella into small cubes.
4. Boil cannelloni in salted water, as described on the packaging, and place on a sieve. Mix all prepared foods, season and fill cannelloni with them.
PHOTO: STOCK FOOD / FOTODOM.RU (1), CFA "BURDA" (4).
