Posted by Yasmine B on Tuesday, February 16, 2010,
In :
Pasta
Posted by Yasmine on Tuesday, January 5, 2010,
In :
Pasta
- 3 onions, diced
- 8 cloves garlic, sliced
- 100g bacon, diced
- 2 tbsp flour, sifted
- 750 ml milk
- 2 tbsp butter
- 2 tbsp oil
- 1 cup peas
- 1 pinch herves de provence
- 750 grams penne rigate
- In a skillet saute the garlic and onions in the oil.
- When the onions are translucent add the bacon.
- Fry together for about 20 minutes or until onions are caramelized and bacon had partly melted.
- Season with the herves de provence.
- On low heat, add the butter to the onion mixture.
- Let melt completely then add the flour, mixing well so...
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Posted by Yasmine on Tuesday, December 8, 2009,
In :
Pasta
- 100 grams bacon
- 250 grams ground meat
- 3 units onions chopped
- 8 cloves garlic, sliced
- 5 tablespoons olive oil
- ½ teaspoon herves de provence
- 750 grams pasta, linguine
- 3 units eggs, beaten, at room temp.
In In a skillet heat the olive oil and drop in the garlic. Mix until white.
Add chopped onions and sautee until translucent.
Add bacon and ground meat and cook until onions become light brown.
Sprinkle the herves de provence and season with salt and black pepper.
Set aside and prepare the pasta.
Drain the ... Continue reading ...
Posted by Yasmine on Tuesday, November 10, 2009,
In :
Pasta
- 6 large tomatoes, ripe
- 3 medium sized onions, diced
- 8 cloves garlic, sliced
- 30 meatballs, preferably frozen
- 4 sprigs basil
- 4 tablespoons oil
- 1 medium sized eggplant, sliced
- 8 tablespoons oil, to fry the eggplant
- salt and black pepper, to taste
- 750 grams Tortiglioni Pasta
- 6 liters water, boiling
- 1 ½ tablespoons salt
To Prepare the Eggplants:
Slice the eggplants into 1/2 inch slices and place them layered in a colander coved with salt and let drain for about 15 minutes.
Rinse slices and dry thoroughly on a... Continue reading ...
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