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Tricolor spaghetti with fried mushrooms

Tricolor spaghetti with fried mushrooms

First, heat a pan and throw a sea salt powder on its bottom. Put the washed and dried mushrooms on top of the salt and let it simmer on low heat. For a more pleasant appearance, leave the mushroom leg attached. Slice the fried mushrooms, crush the garlic, chop the pepper and chop the onion.

In the second phase, heat the olive oil, lightly heat the onion and garlic. Add the mushrooms, heat them too, season them with salt, pepper, hot paprika and oregano. Pour the tomatoes and roasted peppers. Mix and let the sauce boil. about 5 minutes, to decrease a little.

The colored spaghetti is boiled al dente (less than normal) in salted water and a drop of olive oil. Drain and pass quickly through a stream of cold water.

Serve the pasta in hot plates with the great sauce of fried mushrooms and grate Parmesan.

Good appetite!

He who does not eat, does not know what he is losing! :)

Tricolor spaghetti with fried mushrooms - Recipes

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Cold sauce with mushrooms

Cold sauce with mushrooms from: mushrooms, flour, butter, meat juice, sour cream, parsley, salt.


  • 250 g mushrooms
  • a tablespoon of flour
  • 2 teaspoons butter
  • a cup of meat juice
  • 2 tablespoons sour cream
  • parsley
  • salt

Method of preparation:

The mushrooms, washed and cut like a noodle, simmered in a teaspoon of butter and a little meat juice. Dissolve the flour in a little cold water, pour over the remaining meat juice, boil.

Add the mushrooms and continue cooking until they are penetrated and the sauce has the desired consistency. Set the saucepan aside and add the cream, which is no longer boiled.

It is served over any kind of steak, fish broth, rice, macaroni, etc.

paste penne & ndash 900 g
vegetable soup & ndash 3 l
olive oil & ndash 80 ml
eggplant, cut into cubes & ndash 300 g
zucchini, cut into cubes & ndash 150 g
yellow zucchini, cut into cubes & ndash 200 g
red bell pepper, cut into cubes & ndash 100 g
onion, finely chopped & ndash 50 g
mushrooms, cut & icircn in half & ndash 100 g
broccoli & ndash 100 g
garlic & ndash 15 g
tomatoes, cut into cubes & ndash 100 g
freshly grated parmesan, for serving & ndash 100 g
green parsley for decoration & ndash & frac12 link
fresh basil for decoration & ndash 10 leaves

1. Eggplant, zucchini, diced yellow zucchini, onion and bell pepper are rolled in 50 ml of olive oil, then placed on a smooth grill heated to 205 ° C for 25 minutes (until the vegetables begin to caramelize slightly).
2. Saute the mushrooms & icircn 30 ml olive oil, add the sliced ​​garlic, then the diced tomatoes.
3. Add the fried vegetables to the sautéed mushrooms.
4. Add the pennies & icircn the boiling vegetable soup, cook for 8-10 minutes, until they become al dente. Drain the pasta and keep the soup.
5. Mix the pasta with the vegetables in a frying pan and add 200 ml of the soup from boiling the pasta, boil for 3 minutes and then serve with finely chopped parsley and basil and freshly grated Parmesan on top.

How to make fried polenta

know how to make fried polenta? There are slices of cold polenta, fried on the stove or in a pan, a simple and tasty recipe. They are great for breakfast or any meal, it's an idea to recycle cold polenta.

When I was a kid and I went on vacation to my grandparents, fried breast it was Grandpa's morning snack. They would wake up at 3-4 in the morning and in the winter they would light the fire in the house, give water and food to the animals, then the grandfather would make ,, morning cake & rdquo & # 128578 Eat 2-3 slices of fried polenta, well rubbed with garlic, a glass of brandy and breakfast ready & # 128578 Sometimes he would break an onion with his fist, and eat pieces of polenta with onions spread in salt. Or in the summer, he would take a bowl of pickles or cabbage from the cellar and eat fried polenta with cabbage or pickles, or with a handful of olives.

Does it still make sense to tell you that he lived 90 years?

The truth is that I like it too and often I only eat a slice of fried, plain polenta. That crust is slightly crunchy and the core is soft, well garliced, spicy & hellip. God, beat any steak:)

It happened to me once that unannounced guests came to me, exactly on Sunday. If you remember, on Sunday it was closed everywhere, there was absolutely nothing to be found. I didn't know what to do, what to prepare at the table. I had some cold polenta and some sarmale, more cabbage cut at the bottom of the pan than sarmale. Offfff.

I quickly cut the polenta and fried it, rubbed it well with garlic and put in plates 2 slices of polenta on which I placed a lot of cabbage and a wire & # 128578 I put the cabbage in the oven about 1 hour before , to be of good quality, and I don't make small but large sarmales. So I saved my honorable cheek, my guests were very excited.

For the aperitif, I had opened some jars of zacusca. & # 128578 A smart housewife can handle any situation, right?

Spaghetti with tomato sauce and tuna

Spaghetti with tomato sauce and tuna from: spaghetti, salt, onion, garlic, butter, peeled tomatoes, pepper, sugar, tuna in its own juice, capers and basil.


  • 500 g spaghetti
  • salt
  • 1 onion
  • 1 clove of garlic
  • 1 tablespoon butter
  • 500 g peeled tomatoes (canned)
  • pepper
  • a powder of sugar
  • 400 g tuna in its own juice (canned)
  • 2 tablespoons capers
  • 2 basil threads

Method of preparation:

Spaghetti is boiled in a large amount of salted water, as indicated on the package. Chop the onion and garlic and fry in melted butter, add the canned tomatoes and fry together, add salt, pepper and sugar to taste.

Allow the tuna and capers to drain. Crush the tuna with a fork and add to the tomatoes, along with the capers. Heat together and add the salt, pepper and sugar sauce. Pass the pasta through a stream of cold water and allow to drain. Serve with sauce and sprinkle over the strip of basil leaves.

Carp with vegetables, lemons and baked oranges

Ingredients needed in the recipe: a Romanian carp, fresh 1.5-2 Kg, dried onions, garlic, bell peppers, carrot roots, parsnips, celery, lemon parsley, oranges, hot peppers, coarse salt, peppercorns, thyme, olive oil, greens (parsley and dill).

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How to prepare carp with vegetables, lemons and baked oranges:

The fish is cleaned of scales and inside. Wash in cold water and allow to drain. Cut the vegetables finely into thin strips and fry in olive oil until slightly softened, without browning. Season the vegetables to taste, with coarse salt and freshly ground peppercorns. Grate over hardened vegetables, lemon peel and orange peel. Sprinkle with finely chopped greens. Peel an orange, grate it and squeeze the juice. The white peel of citrus fruits is bitter and alters the taste of the preparation.

Oranges and lemons are cut into thin slices. Grease a stainless steel tray with plenty of olive oil. Place lemon slices and orange slices on the bottom of the stainless steel tray. Put half of the hardened vegetable mixture on top of the citrus slices. Fill the fish with the rest of the vegetables. The fish stuffed with hardened vegetables is placed on the bed of vegetables and citrus slices. Put thin slices of lemon and orange on the fish.

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Don't skimp! Pour olive oil over the citrus slices. Olive oil is healthy for the body and gives good taste to fish dishes.

In the pan, add a sprig of green thyme and a sprig of green rosemary, peppercorns and a bay leaf.

The secret of the recipe! Cover the tray with baking paper, moistened with cold water. The water from the baking paper will evaporate during cooking and the fish will suffocate, keeping all the tastes of the vegetables both inside the fish and outside. Citrus juice will flavor the hot preparation, ennobling its taste with citrus flavor.

Stainless steel tray is placed in the hot oven of the stove, over high heat for 20-25 minutes (depending on the size of the fish).

Leave the tray in the oven, uncovered, for 3 minutes, during which time the fish will brown slightly. The sauce formed will envelop the fish.

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Gluten-free pasta with mushrooms and tricolor peppers

This month, being the month designated for love, I was invited to participate in the campaign "We love and give with Schar" organized by Schar and
This campaign encourages us to give love to our loved ones, especially by preparing the healthiest and most appetizing food possible.
And for all this to happen, there are gluten-free Schar products, from which I chose pasta for this recipe.

We like pasta, so we prepared with great pleasure and dedication, this recipe in which we slipped that special ingredient: love.

But that's not all, I challenge you to a beautiful contest, in which you have to leave a comment on the recipes posted, through which to give a good thought, a beautiful life story, a lived experience, and those from Schar will choose a person they will reward with gluten-free products for a whole month.
Portions: 4
Preparation time: 35 minutes
[ingredients title = & # 8221Ingrediente & # 8221]

  • 250 g paste- penne, gluten free
  • the water
  • salt
  • 100 g butter (65%)
  • 3-4 basil leaves
  • 2 cloves of garlic
  • 250 g white mushroom mushrooms
  • 250 g brown mushroom mushrooms
  • 1 onion
  • tricolor peppers
  • 2 cloves of garlic
  • a little grated ginger
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 50 g butter
  • 1 tablespoon olive oil
  • 50 ml coconut milk
  • 4-5 basil leaves
  • 2-3 strands of green parsley
  • 1-2 dill threads
  • 50 g parmesan

[preparation title = & # 8221Preparation & # 8221]

Bring water to a boil with a tablespoon of salt, and when it reaches boiling point, add the pasta and let them boil until they are slightly penetrated.

We don't boil them at all, just enough to penetrate easily.
Drain them from the water in which they boiled and pass them through melted butter and flavored with garlic and basil leaves.

We spin them two or three times in butter, then let them cool.
For the sauce, heat the chopped onion scales together with the crushed garlic, in butter and olive oil, until it becomes glassy, ​​then add a teaspoon of sugar, to caramelize easily.

Add the mushrooms and let them simmer over medium heat, stirring occasionally with a spatula, to penetrate evenly.

Leave them on the fire for about 15-20 minutes, then add the julienned tricolor pepper and mix it lightly among the mushrooms.

When the pepper starts to penetrate easily, add the coconut milk, then the basil leaves and the grated ginger, adjust the taste with salt and leave the sauce on the fire for 5-6 minutes, for 2-3 boils, no more.
Serve the pasta with this sauce and decorate them with parmesan flakes, a little green parsley and a little green dill.

When preparing mushrooms, we must not add salt from the beginning, so as not to come out too juicy. The salt helps the mushrooms to leave all their juice during the preparation.
May it be useful to you!

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& quotSpanakopita & quot

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