Who is in the psychology of linguine. Linguini - recipes from sunny Italy

Linguine is a flat, spaghetti-type pasta, only flattened. To prepare this Italian dish, we need the following:

Olive oil

Linguini

parmesan cheese

Ground black pepper

Naturally, regular spaghetti can be used instead of linguine. Use Italian durum wheat pasta. I prefer the Pasta ZARA brand.

First, boil the pasta until al dante, i.e. until half ready. The cooking time is always written on the package. Salt the water first and add a little bit of olive oil.

While the pasta is cooking, we will prepare everything else. Take the garlic, chop it and throw it into the pan. Fry for a couple of minutes over medium heat, not forgetting to stir.

We take bacon and cut it into pieces, I prefer slices.

Add the bacon to the fried garlic and cook over medium heat until the garlic and bacon are browned.

While we were fiddling with bacon and garlic, the pasta had time to cook. We put them in a colander and leave them without rinsing under water.

Without forgetting to stir the bacon with garlic, we begin to prepare the sauce. We take the cheese and three it on a fine grater.

Then we take an egg, separate the yolk (we need it), and put it in a container in which we plan to prepare the sauce. Add pepper, basil for flavor, grated cheese and cream. We mix. Cream is better to use more fat.

At this time, we will just reach the desired condition of bacon with garlic. Take the pasta and put it on the pan with the bacon. Stir fry them for a bit.

Then pour our sauce and mix quickly, quickly. At this time, the cream should thicken a little, and the egg should curdle.

Well…. It remains only to arrange our dish in preheated plates and enjoy the taste. I garnished it with green olives and sprinkled some grated herbs on top.

As a drink, white, not sweet wine or beer is well suited to the dish.

Bon appetit!

Linguini is a classic Italian pasta whose original origin, according to various culinary historians, is shared between Campania, Lazio and Liguria. The word "linguini" (Italian - linguini) is translated from Italian as "little tongues". This pasta in various regions of Italy is also called differently "trenette" (trenette) or "bavette" (bavette). It is a flat and thin strips of dough up to 4 mm wide. Linguine is wider than spaghetti but narrower than fettuccine. In Genoa (Liguria region) they produce the thinnest version of this pasta and call it "linguette" (linguettine). Linguini is one of the most popular varieties of Italian pasta in the world. It is produced both in the form of nests and in the form of strips up to 25-30 cm long.

In the classic version, linguine, unlike spaghetti, is usually served with white sauces, seafood and other light ingredients. While spaghetti is always associated with Italians with bolognese and meat.

In modern Italian restaurants, linguini are quite common and surpass all other pastas in the variety of sauces and various sauces. For dishes, linguine is often used, made with all kinds of herbs and aromatic additives - from spinach to cuttlefish ink, sometimes they are made colored. Traditionally, Italians choose the type of pasta for a specific dish. Fettuccine, linguine, linguine - all these pastes have different sizes, shapes, textures and textures, they lay on the plate in different ways. All these nuances are well known not only to Italian chefs, but also to almost every Italian, for whom pasta is the main type of food.

In addition to the seafood already mentioned, most often you can find linguine accompanied by a thick, creamy alfredo sauce (this couple is especially popular in America). This sauce was first prepared in 1914 in Rome by chef and restaurant owner Alfredo di Lelio. Once, while preparing fettuccine, he came up with the named sauce as a surprise for his wife, who was once again pregnant and lost her appetite, in order to somehow please and support her during this difficult period for her. Alfredo di Lelio was quite an extravagant person. In his restaurant, which bore his own name, he served his own fettuccine, thin as newsprint, with the sauce already mentioned above, along with golden forks. The latter, according to rumors, were given to him by the famous silent film actors Mary Pickford and Douglas Fairbank. The 1950s and 1960s went on… along with the emergence of such a phenomenon as Italian neorealism in world cinema, Hollywood, the capital of the American film industry, began to discover Rome. Against the backdrop of fettuccine al alfredo with the famous sauce, such world movie stars as Eva Gardner, Richard Burton, Liz Taylor, Sophia Loren, Marilyn Monroe and others were photographed. Later, this same sauce was named after Alfredo, and he, the sauce, is very successful to this day. This restaurant still exists and is managed by the grandson of Alfredo di Lelio. As for the golden forks, they actually exist, and on special occasions they are served with pasta with alfredo sauce even today.

The original version of alfredo sauce consists of cream, butter, parmesan, ground black pepper and a pinch of nutmeg. The very secret of making alfredo sauce is the property of the di Lelio family. Although, by the way, what secrets can there be in Italy?)))

I am writing this post now and I think: how amazingly much Italy has given the world. Probably, today it would be difficult to calculate how many wonderful recipes and stories about a variety of Italian dishes (from ordinary spaghetti and beef stew to complex cassata or zuccotta) this country gave the world and how many of them became the golden fund of the Mediterranean and intertwined in a complex culinary ball with European cuisine. In particular, and above all, I mean such a legislator of its rules and a well-deserved "couturier" as French cuisine. Almost all types of Italian pasta are sold and prepared in all corners of the world. And we have not yet touched on the most famous types of pasta in Europe and America - such as lasagna and pizza ...

(serves 2)

Pasta Ingredients:

• 200 grams of linguine pasta
• 50 grams of homemade cheese (cow or goat)

Alfredo Sauce Ingredients:

• 100 ml cream
• 50 grams of butter
• 1 tablespoon grated Parmesan
• Half a tablespoon of freshly grated horseradish or one tablespoon of canned
• 1 tablespoon tomato puree
• 1 tablespoon
• Half teaspoon dried chili pepper

Cooking:

1. To prepare the alfredo sauce, thoroughly mix together the pre-melted butter, room temperature cream and parmesan.
2. Then add doshab, tomato puree, horseradish and chili peppers. Salt to taste.
3. After that, cook the linguini, focusing on the instructions given on the packaging of this pasta, discard in a colander and arrange on plates.
4. Serve the linguini hot along with the sauce, sprinkled with grated cheese.

As a rule, every housewife almost every day thinks about the menu for her family. Sometimes imagination is not enough, but you really want to please your household with a tasty, original and beautiful dish. We suggest you cook linguini. What is it and what is it eaten with? This will be discussed in our article.

What is linguini

Linguine is Italian which means tongues in translation. However, they are not thick, but very thin, like spaghetti, only longer and more flattened.

When preparing linguine, they are not broken, but boiled whole. Unlike other pasta, it is served with fish, seafood, and culinary experts say that thick sauce is not suitable for linguine.

In Italy, both spaghetti and linguini are called pasta. It is always cooked means the desired degree of readiness. Pasta cannot be digested, as instead of a tasty and original dish, a piece of dough is obtained, which is very harmful to the gastrointestinal tract.

Now you are a little familiar with linguine pasta. You already know what it is, but what it should be used with and how to cook it - read further in the article. First, let's talk about how to cook pasta at home.

Linguine recipe

To make pasta, you need a few simple ingredients. That is why the recipe is available to every housewife. Sprinkle 300 g of flour on a hard and level surface. Only it should be exclusively from durum wheat.

Make a well in the flour and crack in 3 eggs. Add one teaspoon of olive oil and a pinch of salt.

Whisk the eggs gently with a fork. Start kneading the dough. Have you noticed that no water is added to the linguine dough? This is very important to get the right consistency.

If the dough is sticky, add some flour. And dryness can be removed with one egg. The dough should be soft, even and elastic, but not steep. Wrap it in a clean towel and set aside for 15 minutes, no more.

Meanwhile, dust the top with flour to keep the dough from sticking. Cut off a small piece, smooth it out a little with your hands and roll it to the thickness you need for the linguine. The dough is best scrolled until it becomes even, beautiful and smooth.

If you do not have a typewriter, then roll out with a rolling pin. However, you must be prepared for the fact that it will be very difficult to bring the dough to the desired thickness. Smooth and even dough must be cut lengthwise, sprinkling them with flour so that the pasta does not stick together. Then you get a wonderful linguine pasta. You figured out what it is, you know the recipe, it remains only to understand how to cook and what to serve the dish with.

How and how much to cook pasta

Linguini, like others, should not be put in cold water. After all, they stick together, and you get a tasteless dish. So fill a pot with cold water and bring it to a boil. Cover the container with a lid. For 1 kg of linguine you need at least 5 liters of water. After boiling, about 1 tbsp is placed on such a large container. l. salt.

When the water boils, carefully place the linguine in a saucepan and push with a fork to completely sink to the bottom. Cook over medium heat for about 9 minutes, without closing the lid.

When the linguini pasta has reached the desired readiness, pour it into a colander and leave for two minutes to completely glass the water. That's all the subtleties of cooking.

Sauce for linguine pasta

Usually pesto is served with this dish. This is an Italian color, which is made only from healthy products and is not subjected to heat treatment. To prepare it, take a small bunch of basil, finely chop. In a mortar, crush 30 g of nuts (preferably pine nuts), 2 cloves of garlic and a little sea salt. Stir the ingredients in a circular motion. Add the basil to the mortar and crush together with the garlic, nuts and salt.

Now grate two types of cheese on a coarse grater: 60 g of parmesan and pecorino. Add them to the mortar and pestle too. Add 30-50 g of olive oil. Stir, and you get a bright green sauce with an unforgettable aroma. It shouldn't be too thick.

What is linguine served with

If meat is ideal for pasta and spaghetti, then seafood is best combined with this pasta. These are squids, shrimps, lobsters, octopuses, etc. Olives with fried sea bass can be served with pasta. However, such a dish is not for everyone. Not every person likes fried fish, and even more so olives.

Another very tasty sauce for pasta is obtained from bacon with clams. The main thing is to cook them correctly. To do this, you can fry the bacon, and then move on to the clams. Boil them for about 10 minutes. If there are shellfish that have opened, they should not be eaten. Arrange all the ingredients on the linguini and pour over the pesto. This dish leaves an unforgettable aftertaste.

If you want to cook a classic Italian dish with linguini, then only seafood is prepared for it. To do this, cut the shrimp lengthwise, and the octopus and squid into rings. The scallops can also be cut in half.

First, put the shrimp and squid in the pan, simmer them until half cooked. Octopus and scallops should be put in the pan shortly before turning off. They prepare quickly. If the octopus is overcooked, it will become rubbery and tasteless. Add white wine, sugar and some pepper. Evaporate the acid, and you can turn off the pan. Seafood linguine can be served without sauce.

Serve to the table

Do not forget that each dish needs to be decorated. After all, the appetite of your household or guests depends on its appearance. When there is imagination, you can decorate any dish with edible products. From them you can create animals, flowers or just abstract patterns.

Even if you have no products left for decoration, you can pour pesto sauce around the plate in an original way. And if there are ingredients left, put pieces of olives, parsley, basil, hard cheese, etc. on top.

Look at linguine. The photo shows the simplest and most original composition.

There is pasta, shrimp, some greens and hard cheese. If you add more sauce, linguini will turn out very tasty and juicy.

To prevent linguini pasta from sticking together, first add sunflower or olive oil to boiling water. Don't forget to stir occasionally. Do not rinse pasta after cooking. However, sometimes it does not turn out al dente. Then it should be washed.

To prevent the linguine from sticking together after cooking, dip the container with pasta in cold water to cool faster. You can add a little butter, olive or sunflower oil. It produces an excellent aroma and taste.

Conclusion

In the article, we talked about linguine: what it is, what it is used with and what kind of sauce is served. Now you can please not only your family, but also your friends. Remember to be imaginative as often as possible. Remember that every dish should be beautiful. Even the simplest soup looks more appetizing if it is decorated a little.

Try this dish and you will never buy canned tomato sauce again. All you need to do is spend 5 minutes peeling and de-seeding the tomatoes. And even then, it is not necessary to do this, and if you use canned tomatoes in your own juice, then even more so. Start preparing the sauce 2 minutes before the pasta is ready. It doesn't get any easier.

Cooking:

Place the pasta in a large pot of boiling salted water to cook. Remember, the pasta should be cooked to al dente, that is, it should be slightly stiff inside in the middle. To do this, I recommend trying the pasta during cooking, since the instructions on the package can not always be trusted. As a rule, the cooking process takes 5-10 minutes, depending on the pasta.

Peel and seed the tomatoes (optional) and finely chop, or open a can of canned tomatoes. Crush the garlic cloves with the flat side of a knife, then easily peel and finely chop them. 5 minutes before the pasta is ready, place a frying pan over high heat, add a tablespoon of olive oil, garlic and crush the chili with your hands. Wash your hands.

Once the garlic starts to sizzle and fry, add the tomatoes. Salt, pepper and cook, stirring, 2 minutes.

Drain the pasta in a colander, save some of the water in which it was boiled. Remove sauce pan from heat, add butter. Then the paste and 2-3 tablespoons of water in which it was cooked are sent to the sauce. Mix vigorously and serve.

Maybe one of you will pay attention, in this recipe I did not include green basil, which is an essential ingredient in Italian tomato sauce. I wanted to keep everything as simple as possible and not upset the balance. I love it when tomatoes are felt in the sauce, when their pronounced sourness is softened by the sweetness of butter. When all the tomato sauce needs is pasta.

A simple, quick recipe, I want you to enjoy it and be sure to let me know how it turned out. Throw away sauces in jars, let's cook healthy, tasty and fast.

Appeared in ancient Egypt, where the raw kneaded flour mass was dried and harvested for future use. Since then, people have come up with many different types and forms of this seemingly simple dish.

What is linguini?

Linguine is a spaghetti-like durum wheat pasta with a slightly flattened shape. The pasta is boiled without breaking it when immersed in boiling salted water.

Dishes with such pasta belong to Italian cuisine, but are very popular in many countries of the world.

Benefit and harm

Pasta has a rich composition, they contain many vitamins (A, E, group B,), useful mineral compounds (magnesium, potassium, calcium, iron, manganese, phosphorus), complex carbohydrates that maintain a feeling of satiety for a long time, and also the amino acid tryptophan and fiber. People who are watching their figure can afford to include this product in their diet in reasonable quantities, especially if it is made from durum wheat.

Useful qualities of pasta:

• increasing the body's resistance to stress;
• strengthening the bone and cardiovascular systems;
• preventing the development of dysbacteriosis;
• an increase in the level of hemoglobin in the blood;
• prevention of early skin aging due to the antioxidant properties of tocopherol.

Regular consumption of pasta will also help to overcome insomnia, depression, headaches (including migraines).

Of the contraindications to the use of pasta, serious diseases of the gastrointestinal tract can be attributed. People suffering from constipation should also not use the product.

Difficulty, cooking time

Linguine-based dishes are considered medium in terms of cooking complexity. The cooking time is from 40 minutes. up to 2.5 hours. Most of the time is spent on kneading and “resting” the dough. In the case of purchasing ready-made pasta, the dish can be cooked much faster.

Pasta should be selected from durum wheat. This is a prerequisite for making the "correct" pasta. For self-production, only durum flour is used.

The dish can be prepared with the addition of various products: seafood, chicken pulp, mushrooms, vegetables, nuts, bacon.

How to cook linguini?

To make 2 servings, you will need the following ingredients:

• 0.2 kg flour;
• 2 eggs;
• 1 teaspoon of olive oil;
• table salt (to taste).

Making linguine in the photo:

Cover the plastic mass and refrigerate for a couple of hours. Next, the dough needs to be infused at room temperature, and then begin to roll into a thin layer.

After that, you should stretch the cake with your hands.

Then cut into strips of the required width or use a special machine. The paste should be slightly dried.

Nutritional value per 100 g of product:

• proteins - 12 g;
• carbohydrates - 71 g;
• fat - 1.2 g.

Calorie content - 350 kcal.

Cooking options

Ingredients needed for the recipe:

• 10 tomatoes;
• 500 g linguine;
• 240 ml of white table wine;
• a pair of garlic cloves;
• 450 g shrimp;
• 225 g each of scallops and squid;
• pepper, salt, parsley (to your taste).

Manufacturing:

1. Finely chop the washed tomatoes into cubes.
2. Put the chopped garlic cloves in a heated pan with olive oil, lightly fry.
3. After that, lay out the mass of tomatoes.
4. After a minute, pour in the wine, add spices. Mix food.
5. Cook on minimum heat.
6. Peel the washed shrimp, then fry in a separate container for a couple of minutes.
7. Next boil the pasta until tender.
8. Peel the squid carcasses, rinse and cut into rings, the thickness of which should be no more than one and a half cm.
9. Add squid rings and scallops to the pan with the tomatoes. Cook 8 minutes.
10. After the time has passed, add the shrimp and pasta.
11. Stir the ingredients and turn off the heat.

The dish is ready.

Video recipe:

Components:

• 250 g of pasta and shrimp;
• 100 ml chicken broth;
• 450 g of champignons;
• a couple of st. l. grated cheese;
• 0.5 tsp dried basil;
• Bulgarian pepper;
• three garlic cloves;
• 400 g of tomatoes;
• 1 st. l. olive oil;
• spices, salt (to your taste).

Making a dish:

1. Boil pasta in brackish water.
2. Dice the washed mushrooms, peeled peppers, chop the garlic cloves.
3. Put the vegetable mixture in a heated frying pan with oil, lightly fry.
4. Next, pour the broth, put the chopped tomatoes, basil. Mix ingredients.
5. After a couple of minutes after boiling the workpiece, reduce the heat, place the peeled shrimp, mix.
6. Cook in a covered container for about 5-7 minutes.
7. After the lapse of time, put the pasta to the resulting mixture, combine the products and sprinkle with the grated cheese mass.

The dish is ready.

Ingredients:

• 250 g of paste;
• a pair of garlic cloves;
• 185 g tuna (in oil);
• 4 tomatoes;
• 60 g capers;
• 25 grams of butter;
• pepper, salt, herbs (to your taste).

Making a dish:

1. Boil pasta in brackish water until tender.
2. Cut the tuna meat into large pieces, put in a heated frying pan with oil.
3. Add chopped tomatoes and capers. Cook for a minute while stirring.
4. Next, add chopped garlic cloves. Fry another 60 sec.
5. After that, turn off the heat, mix with pasta.

Sprinkle the finished dish with grated cheese.

Components:

• 230 g of paste;
• 15 g spinach leaves;
• a quarter cup of almond slices and basil leaves;
• 30 g of grated cheese;
• a couple of teaspoons of fresh oregano (chopped);
• 1 tsp fresh chopped thyme;
• garlic clove;
• a couple of large spoons of vegetable broth and olive oil;
• ¼ tsp. salt and ground pepper;
• 2 tsp lemon juice.

Making a dish:

1. Put the spinach in a sealed bowl and place in the microwave for a couple of minutes to wither the leaves.
2. Transfer them to a blender bowl, add almonds, basil, oregano, thyme and chopped garlic, add pepper. Grind the components until a homogeneous mass appears.
3. After that, pour the broth, lemon juice, salt. Mix the ingredients again.
4. Then gradually pour in the olive oil, turn on the blender again.
5. Sprinkle the resulting mixture with half of the grated cheese, transfer to a closed container and put in the refrigerator.
6. At this time, boil the pasta in salted water, drain in a colander.
7. After the excess liquid is glass, place the pasta in a bowl, then add half a glass of cooked, combine the ingredients.

Arrange the pasta on plates, put a couple of spoons of sauce and a small amount of grated cheese on top.

Ingredients:

• 300 g chicken pulp;
• 240 g of paste;
• half a glass of lemon juice;
• green onions, basil, fresh parsley;
• 150 g of grated cheese;
• 50 grams of butter;
• a couple of st. l. olive oil;
• pepper, salt (to taste).

Making a dish:

1. Boil pasta in brackish water, then drain in a colander to drain excess liquid. Leave 1 tbsp. water in which the pasta was cooked.
2. Boil chicken meat in salted water in advance, cool. Cut into small pieces. Place in a heated skillet with olive oil.
3. Lightly fry, then chop the greens and basil leaves and put it on the meat.
4. Also pour in lemon juice, mix the products. Cook for 1 minute.
5. Then add cooked pasta and 100 grams of grated cheese, stir.
6. Pour a small amount of water in which the pasta was cooked.

Distribute the finished dish in portions on plates, sprinkle with grated cheese on top.

Components:

• 0.5 kg of paste;
• three eggs;
• 125 g bacon;
• ½ st. cream;
• 180 g of cheese;
• 30 g parsley;
• pepper, salt (to your taste).

1. Put the bacon in a preheated skillet, fry until crispy over moderate heat (about 8 - 12 minutes), stirring occasionally.
2. Cook pasta in brackish water, then drain in a colander to drain excess liquid (leave a glass of this water).
3. Break the eggs into a deep bowl, pour in the cream, add the grated cheese. Beat until smooth.
4. Pour the egg mass into the hot pasta and mix the ingredients. This must be done quickly so that the mass is evenly distributed over the pasta. Then you can pour in some of the liquid that remains after cooking the pasta.
5. Add fried bacon, pepper, salt, combine products.

Arrange the finished dish in portions on plates, sprinkle with chopped parsley and grated cheese mass on top.

Ingredients:

• 220 g pasta;
• 1 st. low fat milk;
• half a teaspoon of table salt;
• pepper (to your taste);
• 1 st. l. flour and olive oil;
• 60 g parmesan cheese;
• 1.5 st. l. mascarpone cheese.

Making a dish:

1. Boil the pasta, after which it should be kept warm.
2. Pour milk into a deep container, then add spices, stir.
3. Pour flour into a heated frying pan, fry for a couple of minutes, stirring constantly.
4. Then pour in the milk mixture, simmer for three minutes. until lightly thickened, mixing the products.
5. Turn off heat, add parmesan and mascarpone.
6. Stir in cheese sauce and linguine.

Before serving, sprinkle the dish with the remaining grated cheese mass.