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Put water (more) to boil, and when it boils, add the pasta and salt. Boil for about 15-20 minutes (depending on how you want them). They leak, if necessary.
Cut the bacon into small pieces and fry for a few minutes in a little oil. Grate 150 g of cheese and telemeau on a large grater and mix with eggs and bacon.
Pour the composition into a 20 x 32 cm tray, greased with butter. Sprinkle the rest of the cheese (grated). Place in the preheated oven over low heat until golden brown (about 45 minutes). It should be checked after 20-30 minutes and eventually turned over.
Wholemeal pasta with melted cheese sauce
I got a package of pasta made from wholemeal flour, good and, if it's correct what nutritionists say, a bit healthier than those made from white flour. You can also find them (not necessarily this brand but there are dozens of other brands as good) in almost any supermarket. I made a simple and fast sauce for them, & # 8222simple & # 8221 and & # 8222rapid & # 8221 being the characteristics that determined me to make a sauce based on melted cheese. I don't kill myself for melted cheese, I know it's not the perfect food, on the contrary (I mean industrial melted cheese), but sometimes, when you're in a hurry and you don't have anything else at hand, it can be a solution. There it is:
Easter, a kind of very thin spaghetti. You can find them in various forms.
I still had a cup of sweet cream in the fridge. Insufficient amount to make enough sauce. which pushed me to the corner store. Corner shops do not usually have sweet cream because too few people living next to corner shops use it and therefore it is not profitable to bring it. Which sends us to the hypermarket. I guess we don't always have time for the hypermarket.
Therefore, we resort to the emergency solution, a tube of melted cheese.
For extra flavor I used a healthy spoonful of pesto, also for purchase, a ripe and well-bound pesto with basil and pine seeds.
I also used 150 grams of bacon, which I browned in the pan.
I poured the cream over the bacon, added the melted cheese and pesto and mixed well. The pan should be kept on low heat so that the sauce drops easily, without haste.
I put the cooked pasta in the sauce, stirred and turned off the heat. Boil the pasta in water with a little salt. If you follow the instructions on the package, you can't go wrong.
Next to the pasta I put a glass of wine from the Danube. It wasn't bad, but I'll tell you the truth, I drank much better wines at half price. I still can't understand why a low-budget Romanian wine is much inferior to a Chilean wine that costs twice as much even if it has crossed half the globe to reach us.
Anyway, the pasta wasn't half as bad as I expected. I'm kidding, I expected them to be very tasty, which is what happened.
Baked polenta with cheese and bacon
Today I propose a more traditional dish: polenta with bacon and baked bellows cheese.
We use the forms of cakes that we dress, on the inside with slices of bacon:
The polenta is made separately, according to the classic recipe, after which, while it has not yet hardened, it is poured into the shapes lined with bacon:
Over the polenta put the cut and fried pieces of bacon and bellows cheese.
Cover the polenta with slices of bacon, like the petals of a closing flower, then wrap each dish in foil and bake for about 10 minutes.
Recipe of the day: Pasta with cheese and bacon sauce
Pasta with cheese and bacon sauce from: bacon, cayenne pepper, pasta, cream cheese, sour cream, parmesan, eggs, pepper.
Pasta with cheese and bacon sauce
- 1 kg of bacon
- ¼ teaspoon cayenne pepper
- 1 kg of pasta
- ½ cup sour cream
- ¼ cup of cream cheese
- Esti cups of grated parmesan
- 2 eggs
- ¼ teaspoon of pepper
Method of preparation:
In a pan, fry the bacon. Sprinkle with red pepper. Set aside to cool, then chop.
Meanwhile, cook the al dente pasta.
Put the sour cream and cream cheese in a small saucepan. Heat until melted, then turn off the heat and add the Parmesan cheese, eggs and pepper and stir until smooth.
Drain and add back to the pot. Add the sauce and stir. Incorporate the bacon.
Stir and serve hot pasta.
Muffins with bacon and cheese
Recently, Leerdammer cheese was launched in Romania, a Dutch cheese very popular in other countries, which contains varieties of matured, semi-hard cheese. I've already tried a few assortments of this cheese and keep using it in sandwiches (especially since they are nicely sliced), but my favorite remains the whole version, which I used in the recipe below.
80 gr of butter
2 tablespoons sugar
1 teaspoon salt
250 gr flour
1 and 1/2 teaspoon baking powder
100 ml oil
180 gr sour cream
70 gr ripened cheese
approx. 10 slices of bacon
40 gr grated cheese
a few rosemary leaves
Preheat the oven to 180 degrees and fry the bacon in the pan until crispy. Take it out on a plate on which you put a paper napkin.
Mix the flour with the baking powder and salt.
Beat the butter with the eggs and sugar. Add alternately flour, oil and sour cream, until you finish the ingredients and you have a beautiful and homogeneous dough.
Add the finely chopped cheese and the fried and chopped bacon. Mix lightly and pour the dough into muffin tins.
Sprinkle grated cheese and rosemary on top.
Bake for about 15 minutes, until brown on the outside, but not too dry on the inside. They are perfectly warm, but can also be eaten cold.
Pasta with melted cheese and bacon
Pasta with melted cheese and bacon from: milk, melted cheese, spaghetti, bacon, parsley, garlic, starch, salt, pepper, paprika.
- 200 ml of milk
- 200 g melted cheese with sour cream
- 400 g spaghetti
- 140 g bacon or smoked sausage
- 3 tablespoons chopped parsley
- 2 cloves of garlic
- 1 tablespoon starch
Pour the milk into a pot, add the pieces of melted cheese and heat over low heat. Let the cheese melt, stirring. If the resulting sauce is too watery, add 1 teaspoon of starch dissolved in cold water.
Bring to the boil and season with pepper and paprika, eventually salting. Boil the al dente pasta in a large amount of salted water, according to the instructions on the package.
Cut the smoked cubes and fry in a Teflon pan, without adding fat. Drain the pasta, pass it through cold water and let it drain again. Add the crushed garlic, your favorite white sauce, smoked and parsley.
- 250 g pasta pasta (or other tubular pasta)
- 6 slices of bacon
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons flour
- 1 teaspoon mustard powder (you can get it from ground mustard seeds)
- 1/2 teaspoon freshly ground pepper
- 600 ml milk
- 250 grams of smoked cheese
- 1 box of plain cream cheese
- 2 tablespoons fresh oregano, finely chopped or 1 tablespoon dried oregano
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 red or green pears, cut into thin slices
- 100 g parmesan race
Boil the pasta according to the instructions on the package. When they are ready, drain them well, then put them back in the pot and cover them to keep them warm.
Meanwhile, in a large, non-stick pan, cook the bacon until crispy. It is not necessary to add oil. Remove the bacon on a paper napkin to remove excess fat and chop finely.
Add half the amount of bacon back to the pan in which it was previously prepared, along with the finely chopped onion and garlic and cook everything for 30 seconds. Then add flour, mustard and pepper and mix well. Then add the milk. Cook everything, stirring constantly, until the composition starts to boil, then turn the heat to low. Add the smoked cheese and cream cheese and let them boil until they melt.
Pour the sauce over the pasta, add oregano and season with salt to taste.
Grease a pan with butter and add the pasta to it. Bake the pasta for 25 minutes at 180 o C.
Meanwhile, melt the butter in a pan. Add the slices of pear and the rest of the bacon. Cook everything until the pears become soft (about 6-8 minutes).
Remove the pasta from the oven and add pearls over, then the Parmesan and cook everything for another 5 minutes, or until the Parmesan melts.
Pasta with bacon and cheese sauce
Pasta with bacon and cheese sauce from: pasta, bacon, corn, hot peppers, garlic, honey, parsley, white wine, yolk, parmesan.
- 400 g paste
- 300 g bacon, crushed
- 200 g corn
- ½ hot peppers, chopped
- 6 cloves garlic, chopped
- 1 tablespoon honey
- ¼ cup of fresh, chopped parsley
- ½ white wine cup
- 3 egg yolks
- ½ cup of parmesan
Method of preparation:
Meanwhile, brown the bacon over medium heat. Add the corn. After about 5 minutes, add the pepper, garlic and thyme. Stir for 2 minutes. Add the parsley and wine. Cook over low heat.
In a small bowl, beat the eggs. Add the pasta and egg yolks to the corn mixture and stir. Turn off the heat, add the cheese and stir for 1-2 minutes.
Baked endive recipe with Camembert cheese and bacon
125 grams of Camembert cheese
50 grams of butter
a glass of milk
half a glass of red wine
a green onion
eight slices of bacon
half a lemon
a tablespoon of oil
salt, pepper to taste
How to prepare carbonara pasta with cheese:
Boil the pasta at the al dente stage, in salted water, according to the instructions on the package.
Drain the pasta and keep some of the water in which they boiled.
In a pan, heat two tablespoons of olive oil and cook the bacon cut into small pieces beforehand. Leave until lightly crispy.
Meanwhile, beat the two eggs with cheese and add pepper to taste.
Add the cooked pasta to the pan, over the bacon, and mix well. Remove from the heat and allow to cool slightly, then add the egg and cheese mixture.
Stir well. If necessary, add a little water in which they cooked the pasta.