Risotated pasta

Category: Dishes from cereals and flour products
Kitchen: italian
Risotated pasta

Ingredients

noodle-like pasta (trophy, broken spaghetti) 500gr
parmesan (grano padano possible) 100gr
dry white wine 300ml
garlic 5-6 teeth
bulb onions 2 medium heads
fat cream (20-30%) 3 tbsp. l.
salt
ground black pepper
refined olive oil (for frying)
butter (for frying) 70gr

Cooking method

  • I spied risoted pasta from Nika Belotserkovskaya. As I saw - I just wanted to strongly, strongly. My men are pasta to the core, so pasta in any form is our everything.
  • Good quality pasta is needed from durum wheat. I took the real and expensive Ligurian trophy, although I did not remember what was suggested in the recipe. Just the fact that something is vermicelli. When I looked at it again at home, I was surprised at my visual memory. Nika has Ligurian trophies!
  • Risotated pasta
  • There is also an option with spaghetti (this is closer and more accessible to us). Take the usual good spaghetti, roll in a towel. Then, grasping the "tails" of this "roll", the towel is pulled from one end to the other with pressure against the edge of the table top. This is how the spaghetti breaks down into small vermicelli-like fragments. Vermicelli is too thin for this dish, but broken spaghetti is just that.
  • Risotated, because the technology and consistency of the risotto.
  • 1. Pour olive oil (refined) into a saucepan, a good puddle, put a good piece of butter in it and melt.
  • Risotated pasta
  • 2. Clean and finely chop the onion and garlic, put in hot oil, fry until pleasant golden brown.
  • Risotated pasta Risotated pasta
  • 3. Pour the pasta into the oil and onion / garlic and "fry" so that the oil envelops and saturates the pasta well.
  • Risotated pasta
  • 4. Pour in white dry wine to about half of the paste volume. We add a little. We evaporate the wine almost completely.
  • By the way, about the salt. For starters, don't be overly salt. Parmesan, which will be added at the very end, is a salty and spicy cheese. In addition, as the liquid evaporates, the salt concentration in the dish increases. As a result, you can oversalt everything to death. Therefore, a pinch of salt is enough for now.
  • Risotated pasta
  • 5. Pour in boiling water so that it covers the pasta. Cook / simmer / evaporate over medium heat. Add water 2-3 times (time depends on the type and quality of the paste) and evaporate until the paste is ready. It is better to add a little 5 times, than to plump a lot at once and digest the paste, evaporating the excess liquid.
  • Risotated pasta
  • 6. When the pasta is ready (not boiled into porridge, but a little hard) and still quite "juicy" (the liquid is not at the bottom in a saucepan, but the pasta is clearly wet), stir in finely grated Parmesan and pour in 3 tbsp. l. cream. Stir, sprinkle with freshly ground black pepper and immediately place on plates and serve.
  • Risotated pasta
  • Risotated pasta
  • Risotated pasta

The dish is designed for

4 good servings (hearty meal)

Time for preparing:

30 minutes

Note

This paste is not for storage. It will absorb all the sauce and become dry. It is for consumption immediately, hot. The taste is very delicate, elegant, noble and reminiscent of fondue. The dish is extremely satisfying (you can see for yourself by the ingredients) and self-sufficient. You cannot stuff it with something heavy, such as cutlets, meat, etc. It is on its own. It can only be shaded. A glass of white wine will suit him very much, and also ... pickled homemade vegetables. The thin slices of pickled cucumber with this paste were amazing.

While I was cooking, my youngest son only saw that "there is supper in prison now! Macaroni!" I walked around and was exhausted with impatience, every five minutes asking: "Well, ready! So I want to eat!" As if from his meditative gazing it will be faster to prepare. For him, this is a completely self-sufficient dish that does not need anything. Only in the plate, fork and belly. And he ate twice as much of me!
Risotated pasta

Admin
Natasha, great idea!

I love these pasta macaroons! I just like to buy thick pasta - expensive, but tasty, especially in light soups !!!! But you cannot cook such risotto with them, you will also have to buy small ones

Thanks for the demonstration!
Scarecrow
Oh, how right you are! All pasta that can be stewed in sauce / broth, mine will be eaten with the dishes. Even if you add vermicelli to the elementary sauce when stewing chicken (right in the same place as the meat) and bring it to readiness - then a fight for this same "mermaid", as the boy Vova says.
Natusik
Scarecrow,Natus, awesome delicious !!! My drool is smeared over the keyboard ...
kolenko
Well, you can't go to such at night to watch and read !!! Here on Saturday morning - the very thing! Appetizing, as always - beautiful! To bookmarks! I'll just buy these trophies ...
valvery
Yes Scarecrow It’s great for you to put something closer to the night that you do not sleep, but run to the refrigerator. I will soon work out the reflex - I read the recipe at 2 am and went to rustle on the refrigerator !!! Where is Pavlov and his dogs, and I have a lot of excess weight among others, and now I have to try so much Wah-wah-wah ... How to live on? To eat or not to eat is the main question at night after reading ...
matroskin_kot
Hee-hee ... I have this weight, more and more ... And "mermaid" hotstsa ...
Tanyulya
Scarecrow, very tasty, I love pasta in this way, I have small mermicelli too.
Scarecrow
And you, dear comrades, do not regret white wine in order to pour out your remorse. Not in cooking, not afterwards, while eating. On the other hand, looking at yourself with a drunk look in the mirror, you can only draw one conclusion: "Pretty woman! Sportswoman! Komsomol member! Incredible cook, yeah!" Whoever would argue a word - definitely in the eye!
Trendy
Yesterday I prepared this dish, however, with a slight digression. There was no wine at home. But it was still very tasty. The dish is really self-sufficient. Thanks for the interesting recipe, Chuchelka.
Scarecrow
Quote: Trendy

Yesterday I prepared this dish, however, with a slight digression. There was no wine at home. But it was still very tasty. The dish is really self-sufficient. Thanks for the interesting recipe, Chuchelka.

How great that I cooked! And what a pity that there was no wine, it is a pity, it certainly gives its own flavor. But if you liked it even without it, you will definitely like it with wine!
matroskin_kot
Natusya, I'm cooking ... I bought specially rice-shaped macaros .. Italian ... I even began to doubt today .... maybe I bought rice out of bewilderment? Here they are boiling in a saucepan ... But soooo many of them came out !!! And the sauce is thick, because of the cream ... or something ... I'm waiting ... I think I'll gobble up even without meat ... I remember the recipe so much that when I looked in ... and am I cooking correctly ... already proud ...
Risotated pasta
Risotated pasta
matroskin_kot
Quote: Scarecrow

And you, dear comrades, do not regret white wine in order to pour out your remorse. Not in cooking, not afterwards, while eating. On the other hand, looking at yourself with a drunk look in the mirror, you can only draw one conclusion: "Pretty woman! Sportswoman! Komsomol member! Incredible cook, yeah!" Whoever would argue a word - definitely in the eye!

So this is an idea !!!! Nabuzyukatsya also wine on top ....:: drinks: Hic !! I'll sing right now ... Delicious ... incredible rrno ... It seems that all the ingredients ... ingre ... in short, all the products in the recipe are familiar ... But the result ... Moreover, after 15 minutes, and not in the heat, I liked it more. The taste manifests itself somehow in stages ... or what? Natusya - THANK YOU !!! And my husband, I thought I cooked the rice they did not like ... He grimaced at first ... Then- ateate like a victim ...
Scarecrow
You look like risotto! Indescribable beauty. And how clever you are, pasta made from semolina di grano duro (coarse flour).I bought everything as the doctor ordered.

And in the heat you get burnt, very hot. This greatly distracts from the taste, so the most delicious food at a temperature of 40-50 degrees seems to be (I forgot, damn it, just a little cold) ..

Tell me there is no need for meat, spoiling the current ochucheniya!
matroskin_kot
Yeah, extra meat ... definitely !!! I already have ... the fourth approach ... And every time, everything tastes better and tastier ... Burst ... blinn ...

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