Believe it or not, I even need to search from dictionary to find out the name of pasta that I used. It was curl just like mix between sea shell and snail. apparantly it between Lumace and Lumaconi. The way of cooking is just like macaroni, around 10 minutes on the salty boil water. I use a recipe from recipe book "Cuisine Super Facile"(= easy to cook in English), but I use lardon/beacon instead of Thon/Tuna on the recipe. I just a bit longer to cook the roquette, so when you try it, do not cook long the roquette like I do. Eventhough fpr the taste still good. Ingrédients (for 2 persons) : - Pasta for 2 persons - 1 up to 2 garlic. - 1 red onion. - 1/2 green paprika - 8 up to 10 cherry tomate - 150gr bacon/lardon - roquette - dry basilic - dry parsley - 2tbsp olive oil - Salt & Pepper Preparation ; - Peel garlic and cut it on minced. Put it separate. - Peel red onion and cut it on minced. Put it separate. - Take out the grain Inside green paprika, and cut it on cube> Put it separate. - Cut chery tomate in two. Put it separate. - Using sauce-pan, cook pasta on salt boil water around 10 minutes (al dente). Take a bit of boil water pasta (one cup), and drained the pasta, and put it separate. How to Cook : - Using frying-pan, pre heat olive oil, and then add garlic and let it cook for around 30 seconds. - Add red onion and green paprika and cook again until all half cook. - Add bacon and cook again until all well cook. - Add salt, Pepper, dry basilic. - Add cherry tomate and cook again around 1 up to 2 minutes. - Add pasta, and if pasta too dry you can add water from boiled pasta. - Add roquette and dry parsley, and cook again aroun 30 seconds. - Take out and served it on the plate. Bon Appétit ! The roquette on my pasta a bit overcook, because I let it more than 30 seconds Inside. That't why I suggest you do not have the same bad experience like I did.
And you will notice that this is a late post, because when I start to write, I have several duty to do related our new cat that just arrive, and so I need to take time to surveying them to make sure they are behave (LOL). Anyway, I will write soon for September. I promise. (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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