http___mayrex.rs_zanimljivi-recepti.php_1.xml
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For more such fun recipes in your life, follow along on Facebook, Instagram, or subscribe to our Youtube Channel. - 350 grams of penne pasta durum wheat pasta ((buy it here)) - 2 bunch of spinach finely chopped - 1/2 cup sweet corn kernels steamed - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried red chili flakes or to taste - 1 tbsp olive oil - 1 medium size onion roughly chopped - 4 cloves of garlic finely chopped - 2 cups of milk at room temperature - 2 tbsp whole wheat flour - a pinch of grated nutmeg - black pepper to taste - salt as per taste - To make Spinach Corn Pasta, we will first cook the pasta. Heat water a large pan on high heat. Once the water comes to a boil, add the pasta and salt. Cook until the pasta is al dente or cooked as per your liking. Once cooked, drain the water, preserve some of the water to flavor the sauce and rinse the pasta with cold water to stop the cooking process. - To make the pasta sauce, whisk the milk, wheat flour, black pepper powder, and salt. Stir until there are no lumps. Next, heat a tablespoon olive oil in a saucepan (buy it here) over medium heat. Add chopped onion, garlic and saute for few minutes, until you smell the aromas coming through and the onions have softened. Pour the milk mixture into the sauteed onion and keep stirring continuously to cook the sauce. Keep stirring until the sauce thickens and has cooked through. Cook the sauce on medium heat, so the sauce thickens gradually with no lumps. If the sauce is too thick, you can add reserve boiled pasta water or more milk to get the desired consistency. Add the grated nutmeg and stir to combine. Turn off the heat. - Our next step is to cook the spinach. Heat a tablespoon of oil in a wok over medium heat. Add the spinach and corn and cook until the spinach has wilted down. This will take about a minute. Add the pasta to the cooked spinach and give it a stir. - When you are ready to serve, combine the sauce along with the spinach pasta and give it a toss in the wok. Check the salt and spice levels and adjust to suit your taste. - It is important to mix the sauce to the pasta only when you are ready to serve, so the pasta tastes fresh and does not become sticky and gooey. - Sprinkle chili flakes and oregano before serving. - Serve the Spinach Corn Pasta in Whole Wheat White Sauce along with warm garlic bread for a weeknight dinner. Pan Used: Saucepan (buy it here)
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Zanimljivi recepti Mediteranska salata od testenine Jednostavno i ukusno. Priprema Skuvajte testeninu Divella prema uputstvu sa pakovanja. Dodajte so pre kuvanja, bez dodatka ulja. Dok se testenina kuva pomešajte sve sastojke u veliku činiju. Ocedite testeninu, dodajte u činiju, dobro promešajte i poslužite. Vreme pripreme: 15 min Sastojci: - 250g testenina - Korica i sok od 1 limuna - 2 kašike maslinovog ulja Filippo Berio ili Speroni - 250g kuvanih i naseckanih artičoka - 250g mocarela sira - 1/4 šoljice crvene paprike - 1/4 šoljice svežeg peršuna - 1/2 šoljice kuvanog graška PRIJATNO! Penne testenina sa spanaćem i slaninom Slasna testenina sa hrskavom slaninom. Priprema Skuvajte testeninu Divella prema uputstvu sa pakovanja. Dodajte so pre kuvanja bez dodatka ulja. U međuvremenu, zagrejte kašiku maslinovog ulja u tiganju na srednje jakoj vatri. Stavite slaninu u tiganj i pecite ju dok ne potamni i ne bude hrskava. Dodajte beli luk i pecite još oko minutu. Umešajte paradajz i kuvajte dok se skroz ne zagreju. Stavite spanać u cediljku i ocedite vruću testeninu preko nje tako da ona blago uvene. Prebacite sve u veliku posudu za posluživanje i dobro promešajte sa preostalim maslinovim uljem i smesom od slanine i paradajza. Sastojci - 350 g penne testenine Divella - 30 ml maslinovog ulja - 6 kriški slanine, narezanih na sitno - 15 g belog luka, sitno iseckanog - konzerva pelata paradajza (cca 400 g), narezati na kockice - 1 vezica svežeg spanaća, isprati i rastrgati na veličinu zalogaja PRIJATNO! Testenina s rukolom, limunom i orasima Priprema Zagrejte ulje na srednje jakoj vatri. Dodajte beli luk i čili. Pržite oko 10 minuta, odnosno dok beli luk ne poprimi smeđu boju i ne upije svo ulje. Dodajte limuovu koricu i uklonite s vatre. U međuvremenu skuvajte testeninu prema uputstvu na pakovanju. Dok se testenina kuva, rukolu stavite u veliku činiju ili lonac. Ocedite testeninu i odmah ju pomešajte s rukolom. Dodajte smesu belog luka i čilija, posplite i pobiberite po želji. Testeninu stavite na tanjire, pospite orasima i parmezanom i poslužite. Vreme pripreme: 35 min Sastojci - 170g testenine - 2 kašike ekstra devičanskog maslinovog ulja Filippo Berio ili Speroni - 2 sitno naseckana češnja belog luka - 1/4 kašičice čilija - 1 kašika naribane korice limuna - 85g rukole - so - biber - 1/4 šoljice tostiranih oraha - sok od 1/2 limuna - parmezan PRIJATNO!