There is a dazzling array of food in the world, and there is no end to the things to learn! His knowledge is only a drop in the ocean, only a superficial one. Whatever I know and can do, I try my best to show it to my friends.
Several pasta styles have been made recently, and they all feel very rough! The skills are still far behind, only at the level of a family workshop, and there is still a gap between imagination and ability. The revolution has not yet succeeded, comrades still need to work hard!
Today, I will introduce another "Italian mushroom bacon and spinach lasagna". Dear friends, please give me more advice. I will embarrass myself here, haha
Characteristics of this noodle: rich nutrition, beautiful color, chewy noodles, delicious taste, light with a slight intensity, fragrant and smooth with evocative. It is a classic handmade dish among pasta!
Italian pasta
Recipe Recommendations
- high-gluten flour 120 grams
- egg white one
- bacon two pieces
- onion 20 grams
- light cream 20 grams
- sesame a little
- color pepper 10 grams
- nine-story tower 5 grams
- garlic 15 grams
- olive oil 10 grams
- black pepper a little
- salt 2 grams
- pepper 1 grams
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Italian pasta
1
All ingredients.
2
Chop the spinach and place it in the food conditioner.
3
.......
4
Turn the conditioner to high gear to whip.
5
Beat the spinach into a pulp as thin as possible.
6
Drain the egg white with an egg separator and stir the flour well.
7
Then add the spinach slurry and stir.
8
Mix well and knead the wet dough with your hands into a hard dough.
9
Cover with plastic wrap and relax for 20 minutes.
10
Stir fry spoon on fire and add olive oil.
11
Stir fry the minced garlic in oil until fragrant.
12
Add in shredded onions and bacon and stir fry.
13
Stir the bacon until it has gone through, add the mushrooms and continue to stir-fry.
14
Stir the mushrooms until they are miniaturized, add brandy and stir well.
15
Finally, add the light cream and butter crisp and stir-fry well, season with black pepper and salt, and set aside.
16
Knead the kneaded dough evenly and roll it out with a rolling pin.
17
Roll the dough on the rolling pin and continue to roll the dough thin using this method.
18
Unfold the rolled thin dough and continue rolling with a rolling pin until it is thin and thick, preferably 1 mm.
19
Then, brush with dry flour and fold the dough.
20
Use a sharp knife to cut the folded dough into 8mm wide noodles.
21
Boil the water in the soup pot and add the noodles. The water boils again and cook for 5 minutes before leaving the pot.
22
Stir in a few drops of olive oil into the cooked noodle plate and smooth.
23
Pour the stir-fried bacon mushrooms and soup on the noodles, sprinkle with the hot shredded colorful pepper, then sprinkle with cooked white sesame seeds, shredded black pepper and nine-layer shredded pagoda to serve. At this point, all operations are completed.Italian pasta Make Tips
1. When blending spinach, absolutely do not add water; what you want is the original juice and vegetable pulp, as this provides better nutrition and a superior color.
2. A firmer dough is characteristic of Italian pasta. The dough sheet should be rolled thin; a thickness of one millimeter is ideal. The noodle width should preferably not exceed 10 millimeters; I feel 8 millimeters is best.
3. This pasta can also be paired with seafood toppings, such as oysters, shellfish, and small abalone. It is high-class and delicious, making it an excellent choice for entertaining guests. I had it in Italy and it was absolutely amazing! However, I think I'd better stop dreaming and be practical; that would be too extravagant, haha