Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

Pasta With Meatball

Admittedly, pasta is one of the most typical food and appreciated the Mediterranean diet as named in our country and although it never achieved the popularity and development that had and has in Italy, today is an ingredient that lack in our kitchens, in all its forms and elaborations, whether noodles, espaghettis, fettuccine, tagliatelle, macaroni, tortellini, etc. ..

The origin of pasta is a very controversial subject, the more likely the situation in China, where he arrived in Italy in the thirteenth century by the famous travels of Marco Polo by Asian routes, but it has been shown that both India and even in other Middle Eastern countries, and also elaborated a kind of pasta called "sebica" whose meaning comes to be "stranded". Word that comes to have a common denominator with the word "spaghetti", short for the Italian word "spago" meaning "string."

I read that the paste is believed to have been introduced in Italy before birth even Marco Polo, in the eleventh century and which also reached Spain as there are documents attesting that their consumption had a big swing at that time primarily in the area Levante and Andalucia. The oldest name used in Spain to designate the pasta, was "noodles" and first appears in an Arabic manuscript of the thirteenth century.

They were the noodles, sold rolled and had to split them first pasta consumed in the kitchen of my grandmother and my mother then, over the years were the espaghettis and macaroni those who came to our pantries, to today we can find all kinds of pasta in the nearest supermarkets.

On this occasion I have prepared some spaghetti with meatballs inspired (I have not followed faithfully in his footsteps, not exact ingredients) in a recipe for a great cook who had the good fortune to meet, a master of gastronomy who follow and admire : MARTIN BERASATEGUI .

How do I do?
The noodles use egg Gallo brand. 

Ingredients for meatballs:
A quarter kilo of ground beef, 50 grams of chopped smoked bacon (I bought it in pieces and pique in my meat grinder), a tablespoon of ketchup sauce, a tablespoon of Worcestershire sauce (you can find in any supermarket), an small piece of grated Manchego cheese, one egg, two pieces of bread soaked in milk, flour and fresh basil leaves (alternatively be used dry, although the taste is not the same).

Ingredients for the sauce:  
A small red onion, medium yellow pepper, two cloves of garlic, two carrots, three or four grated ripe tomatoes, olive oil (preferably Malaga, currently using Riogordo), a spoonful of sugar, salt, two bay leaves five or six black peppercorns, half small glass of red wine.

The steps to make meatballs:
In a bowl mix the ground beef, bacon, ketchup, Worcestershire sauce, egg, cheese, bread soaked in milk, finely chopped basil and salt to taste, kneading all the ingredients, then form balls of desired size and then dust with flour.

Heat oil in a pan and fry until golden brown. Escurriéndolas well and reserving them out.

While preparing the sauce:
In a saucepan, cover the bottom with oil, add the chopped onion, garlic, carrot and bell pepper also cut into small pieces, salt and fry over low heat for about ten minutes, add the tomatoes, sugar and wine then letting him do ten minutes. Season with salt.

Pass the sauce through the blender and add the bay leaf and black pepper. 
Pour the meatballs in the sauce, stir and cook for a few minutes. Remove and reserve hot.

Cocer pasta according to manufacturer's instructions chorreoncito water with oil and salt to taste. Drain well.

Generally you should mix the pasta with the sauce and meatballs, I personally like emplatarla next door and every guest the mix.

At emplatar sprinkle the dish with chopped fresh black pepper ... if you like, of course. 

Chicken And Noodles

Chicken And Noodles

This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes

  • 3 celery stalks, coarsely chopped
  • 2 Carrots, coarsely chopped
  • 1/2 yellow onions, chopped
  • 3 Tbsp virgin olive oil
  • 2 chicken backs
  • 6 cups water
  • 2 bay leaves
  • 1/5 lb angel hair pasta
  • salt to taste

Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.

Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.

Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.

Want to Speed up the Cooking Time?

The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.

Teriyaki-Style Noodles With Tofu

Serves: 2
  • 150 g (5½ oz) soba (Japanese buckwheat noodles)
  • 225 g (8 oz) mixed vegetables, such as asparagus tips, broccoli, carrots, cauliflower, green beans or mange-tout
  • 100 ml (3½ fl oz) light soy sauce
  • 300 ml (10 fl oz) vegetable stock
  • 4 tbsp rice wine (sake or mirin) or dry sherry
  • 280 g (10 oz) firm tofu, diced
  • 2 spring onions, chopped
  • 1 fresh red chilli, seeded and chopped
  • 1 heape1/2 tbsp chopped fresh mint
  • 1 heape1/2 tbsp chopped fresh coriander
  • 1 large garlic clove, crushed
  • ½ tsp grated fresh root ginger
  • 2 tsp toasted sesame oil (optional)

Preparation method
Prep: 15 mins | Cook: 10 mins
1. Bring a large saucepan of water to the boil and cook the soba noodles for about 6 minutes, or according to the packet instructions, until al dente.
2. Meanwhile, cut all the mixed vegetables into bite-sized pieces. Add them to the simmering pasta for the final 3–4 minutes of cooking.
3. Drain the pasta and vegetables in a large colander. Place all the remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce the heat to the minimum setting. Return the pasta and vegetables to the pan, and cook very briefly until they are reheated.
4. Serve in deep soup bowls, with a spoon to drink the tasty broth and a fork or chopsticks for picking up the solid ingredients.

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Thai Curry Chicken Noodle Soup

  • 8 cups water
  • 1 pound boneless skinless chicken breast
  • 1/2 pound snow peas, trimmed and cut crosswise in half
  • 1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles
  • 1 tablespoon grapeseed or coconut oil
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons madras curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 cup light coconut milk
  • 1 cup unsweetened almond milk
  • 2 tablespoons palm sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 3 cups fresh spinach leaves, torn in 1/2
  • 1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish
  • 1/2 cup julienne green onions, white and light green
  • 4 Thai red chiles, seeded and chopped
  • 1/2 cup coarsely chopped toasted peanuts
  • 8 lime wedges

  1. Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
  2. Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
  3. Heat the grape seed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chillies into each bowl.
  4. Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.