Friday, July 13, 2007

pasta magic

recently i've taken to cooking lots since i have a spiffy fuly equipped kitchen, lots of time, and no housemates' meals to worry about =)

and so I believe i've perfected my own way of frying meat and veggies in ready made prego pasta sauce to get a real nice plate of pasta =)

i've also taken to making carbonara sauce from scratch, which is really much easier than it sounds *grin* see kind-of recipe below =)

but the real point of this post is what i'm eating right now as I post this *grin*

it's a weird concoction of canned pineapples, fresh celery and mushrooms, and mozarella topping on pasta with a prego sauce base - i whipped it up cos i was lazy to defrost and marinade meat, and I had too many almost rotting veges in my fridge...er. =)

and surprisingly, its decent. I guess cos the sharp celery taste is balanced by the pineapple and tomato. So it really just tastes like hawaiian pizza with celery. Hm. =) I should really try this again *grin*

and okay, simple carbonara recipe

Ingredients - spaghetti, chicken bits or ham slices, full cream milk, parmesan or cheddar cheese, fresh onion and garlic, a bottle of dried italian herbs, fresh mushrooms

method:

1. boil some spaghetti, remember to add salt to the water so the pasta doesn't stick, and douse the pasta with cold water after it has reached al dente so it doesn't stick (again) =) put this aside when done

2. heat some butter (you can use oil if you don't have any) in a saucepan. When it's hot enough, add the chopped onions. After the onions have turned slightly brown, add the fresh chopped garlic

3. when everything is nice and golden brown, add the ham bits/chicken and let it all fry for a bit [note that if you are adding fresh chicken bits you might wanna marinade the meat in some of the dried herbs for a bit before you fry it)

4. add the fresh mushrooms and again, let it fry for a bit (this should be real quick) You can add the herbs here for some flavour

5. when it's all nice and cooked looking, add milk - add the amount for your sauce basically, it's up to you.

6. when the milk is hot, add the parmesan cheese slowly. Keep stirring, this is important, so the milk doesn't burn. Add cheese, stop and stir, and add more cheese if it's still too liquid. Stop when the sauce thickens

7. stir in the pasta and let it simmer for a bit, then it's ready to eat =)

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