– 400 g of fresh tagliatelle; – 50 g of butter; – 1 jar of black truffle (about 20-30 g); – Salt to taste; – Grated Parmigiano Reggiano (optional).better.
Ingredients
– 400 g di tagliatelle fresche; – 50 g di burro; – 1 barattolino di tartufo nero (circa 20-30 g); – Sale q.b.; – Parmigiano Reggiano grattugiato (opzionale).
Preparation
First, bring a large pot of salted water to a boil. Cook the fresh tagliatelle according to the package instructions, usually for 2-3 minutes, until al dente. While the tagliatelle is cooking, melt half the butter in a large skillet over medium-low heat (keep the other half in the fridge until just before you use it). Make sure the butter doesn’t burn, just melt and turn lightly golden. Grate half the truffle directly into the pan with the melted butter. Stir gently to combine the flavors. Drain the tagliatelle, reserving a little of the cooking water. Add the tagliatelle to the pan with the butter and truffle. Add the other half of the butter and stir well to coat the tagliatelle with the sauce. If necessary, add a little of the cooking water to make it creamier. Season with salt to taste. Grate the remaining truffle over the tagliatelle before serving. If desired, you can add a sprinkling of grated Parmigiano Reggiano. Serve the tagliatelle with butter and truffle immediately, piping hot.
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Tagliatelle with butter and truffle, the recipe – Tagliatelles au beurre et à la truffe, la recette – Tagliatelle con mantequilla y trufa, la receta – Tagliatelle com manteiga e trufa, a receita – Tagliatelle mit Butter und Trüffel, das Rezept – Công thức Tagliatelle với bơ và nấm truffle
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Vietnamese Cuisine: Tôm rang bơ tỏi, Fried Shrimp with Garlic Butter, the Recipe. When talking about the coastal area of Da Nang, everyone thinks of the many and different seafood and if you are a seafood lover, you absolutely cannot miss the Fried Shrimp with Garlic Butter. This is a dish that makes many people fall in love with the natural sweetness of shrimp and the aroma of garlic butter.
Click vào đây để đọc bằng tiếng việt! If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.
Ingredients
– 500g prawns; – 1 head of garlic; – 100g butter; – 2 chillies; – 2 sprigs of coriander, 2 sprigs of green onion (add if you eat them); – Basil leaves (to serve with the food); – Spices: cooking oil, monosodium glutamate, ground pepper, fish sauce, sugar, chilli powder, salt, green chilli or red chilli.
Preparation
Clean the prawns, cut the antennae and remove the black thread on the back. Now take the garlic, the chili pepper, the onion tufts and the coriander and chop them.
Prepare a pan, add 5 tablespoons of cooking oil and wait for the oil to heat up. Once it is hot, fry the shrimp until they reach a nice red color. Once cooked, drain them on absorbent paper and place them on a plate.
Now you need to make a garlic butter sauce In a new pan, add 5 tablespoons of butter and once the butter has melted, add the minced garlic, mix well and cook the garlic butter sauce for about 2-3 minutes. Add 1 tablespoon of sugar, add 1/2 tablespoon of fish sauce, 1/2 teaspoon of ground pepper and 1/2 teaspoon of MSG. Finally add some crushed red pepper to the pan and mix well again.
Now for the final step: you need to re-fry the shrimp with the garlic butter sauce you just made. Add them to the pan with the garlic butter mixture. Cook for about 2-3 minutes, until the sauce thickens, then turn off the heat. Add chopped green onions and cilantro (if you like).
Finally, you have to plate it: add the fried prawns, the basil leaves, a little garlic butter sauce on the side (in the photo it was in that little glass) and a sprinkling of green (or red) chilli salt.
A simple but extremely tasty dish that can be eaten with rice or bread.
Tôm rang bơ tỏi Nói đến vùng đất biển Đà Nẵng thì ai cũng nghĩ đến hải sản rất nhiều và đa dạng và nếu là một người nghiện đồ biển, nhất định không thể bỏ qua món tôm chiên bơ tỏi. Đây là món ăn khiến nhiều người say đắm bởi vị ngọt tự nhiên của tôm và thơm lừng của bơ tỏi. Nguyên liệu * 500g tôm * 1 củ tỏi * 100g bơ * 2 quả ớt * 2 nhánh ngò rí (corriander), 2 nhánh hành lá (nếu ăn cho vào) * Rau răm, rau húng quế (ăn kèm) * Các gia vị: Dầu ăn, mì chính, hạt tiêu xay, hạt nêm, nước mắm, đường, ớt bột, muối ớt xanh hoặc ớt đỏ (ăn kèm). Cách làm: Tôm mua về làm sạch, cắt râu tôm và lấy chỉ đen trên lưng. Tỏi và ớt cắt và băm nhỏ. Hành lá và ngò rí cắt nhỏ. Rau rửa sạch. Chiên tôm chín vàng * Chuẩn bị một chiếc chảo, cho 5 thìa canh dầu ăn vào chảo và đợi dầu nóng. * Cho tôm vào chiên vàng, khi chín vớt tôm ra giấy thấm dầu rồi đặt lên đĩa. Làm nước sốt bơ tỏi chiên tôm * Chuẩn bị một chiếc chảo khác, cho 5 muỗng canh bơ vào chảo. * Sau khi bơ tan hết, cho tỏi băm nhuyễn vào đảo đều, nấu sốt bơ tỏi khoảng 2-3 phút. * Cho thêm 1 muỗng canh đường, 1/2 muỗng canh hạt nêm, cho thêm 1/2 muỗng canh nước mắm, 1/2 muỗng cà phê hạt tiêu xay và 1/2 muỗng cà phê bột ngọt. * Tiếp theo, cho 1 ít ớt băm vào chảo khuấy đều một lần nữa. Chiên tôm với bơ tỏi * Cho tôm chiên ở trên vào chảo hỗn hợp bơ tỏi. * Nấu khoảng 2-3 phút, đến khi phần nước sốt keo lại thì tắt bếp. * Cho hành lá và ngò rí đã thái nhỏ vào (nếu ăn). * Cuối cùng, cho tôm chiên bơ tỏi ra đĩa, cho thêm rau răm và rau húng quế để ăn kèm, và 1 chén muối ớt xanh (hoặc đỏ). Vậy là bạn vừa hoàn thành cách làm tôm chiên bơ tỏi tại nhà. Một món ăn đơn giản nhưng vô cùng hấp dẫn, có thể ăn cùng cơm hoặc bánh mì.
Vietnamese cuisine: Tôm rang bơ tỏi, fried shrimp with garlic butter, the recipe – Cocina vietnamita: Tôm rang bơ tỏi, camarones fritos con mantequilla de ajo, la receta – Cozinha vietnamita: Tôm rang bơ tỏi, camarão frito com manteiga de alho, a receita – Vietnamesische Küche: Tôm rang bơ tỏi, gebratene Garnelen mit Knoblauchbutter, das Rezept – Ẩm thực Việt Nam: Tôm rang bơ tỏi, công thức nấu tôm chiên bơ tỏi
The caplett with butter and parmesan from Locanda Ca’ Pelletti in Bologna. The cappelletti, which are usually eaten in broth, were also truly excellent when seasoned with butter and parmesan cheese. When the products used are excellent and local, the result can only be amazing even in simple dishes.
This dish was tasted at the inn Ca’ Pelletti in the center of Bologna and they were truly delicious.
The recipe my dad had written to you about lasagna some time ago. Add a comment or go to the bottom of the site to read what other visitors have written.
Cappelletti are a traditional stuffed egg pasta shape, so called because of their characteristic shape that resembles a hat. They are obtained by cutting the pasta sheet into squares, in the center of which the filling is placed. The pasta is then folded in two into a triangle, then joining, overlapping them, two ends. Continue and learn more on Wikipedia
The caplett butter and parmesan of Locanda Ca ‘Pelletti in Bologna – Le beurre caplett et le parmesan de Locanda Ca ‘Pelletti à Bologne – El caplett de mantequilla y parmesano de Locanda Ca ‘Pelletti en Bolonia – A manteiga caplett e parmesão da Locanda Ca ‘Pelletti em Bolonha – Die Caplettbutter und der Parmesan von Locanda Ca ‘Pelletti in Bologna – Bơ caplett và parmesan của Locanda Ca ‘Pelletti ở Bologna – 博洛尼亚 Locanda Ca ‘Pelletti 的 caplett 黄油和帕尔马干酪 – ボローニャのロカンダカペレッティのカプレットバターとパルメザン
Asparagus sautéed with butter and breadcrumbs. Asparagus in a pan is a dish (or side dish) that is really simple to prepare but very tasty. Let's see how to prepare it.
Ingredients:
– fresh asparagus – salt – extra virgin olive oil – butter – breadcrumbs
Preparation:
First we have to boil the asparagus in salted water, about fifteen minutes, depending on the desired softness. There are those who like them crunchy and those, like me, who like them decidedly soft. Remember: the softer they are, the more part you can eat. Once the softness is as desired (just pierce the white part with a fork to determine the degree) turn off the heat and start preparing the pan. In a large pan we put some olive oil and a knob of butter. As soon as the butter melts and everything starts to sizzle, add a handful of breadcrumbs; you have to manage the quantity yourself: if you add too much it will become a bad mush (and to fix this you can add a little cooking water). Immediately after the bread, add the asparagus and cook everything for a minute, trying to flavor all the individual vegetables, and the dish is ready. My mom likes to eat them with a couple of fried eggs; I like them like this!
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The term asparagus or asparagio (from the Greek aspharagos, which is from the Persian asparag, meaning shoot) can designate both the entire plant and the shoots of the plant Asparagus officinalis L. It belongs to the Liliaceae family, a monocotyledonous angiosperm. Asparagus has particular diuretic properties [unsourced], is appreciated by gourmets and has a thousand-year history behind it. Continue on Wikipedia
Asparagus sauteed with butter and breadcrumbs – Asperges sautées au beurre et chapelure – Spargel mit Butter und Semmelbrösel sautiert – Măng tây xào bơ và vụn bánh mì
Pansoti, the typical Ligurian pasta, seasoned with butter and sage. One of the most typical types of pasta in Liguria but seasoned in an unusual way even if equally delicious. I don't think I've ever photographed round pansoti with this seasoning (because here in Eastern Liguria they are usually triangular). To tell the truth, at the time I was photographing them, on the table, there was a plate with meat sauce, one with walnut sauce and one with butter and sage. And the choice was really difficult.
Which one would you have chosen? Add a comment or go to the bottom of the site to read what other visitors have written.
Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Continue and learn more on Wikipedia
Pansoti, the typical Genoese filled pasta, seasoned with butter and sage – Pansoti, les pâtes farcies génoises typiques, assaisonnées de beurre et de sauge – Pansoti, la típica pasta rellena genovesa, sazonada con mantequilla y salvia – Pansoti, a típica massa recheada genovesa, temperada com manteiga e sálvia – Pansoti, die typisch genuesische gefüllte Pasta, gewürzt mit Butter und Salbei – Pansoti, món mì ống đặc trưng của người Genova, được tẩm bơ và cây xô thơm – Pansoti，典型的热那亚馅意大利面，用黄油和鼠尾草调味 – バターとセージで味付けされた、典型的なジェノバの満たされたパスタ、パンソティ
Riso in bianco. Tra le moltissime foto di riso e risotti presenti su questo sito mancava il più classico e semplice: il riso cucinato e servito in bianco. Riso bollito, burro (oppure olio di oliva se preferite) e parmigiano. Un piatto che normalmente, a casa mia, si prepara quando qualcuno è un po’ indisposto ma è ottimo sempre.
White rice in Italy – Riz blanc en Italie – Arroz blanco en Italia – Arroz branco na Itália – Weißer Reis in Italien – Gạo trắng ở Ý – 意大利的白米饭 – イタリアの白米
Asparagi verdi. Stranamente mi piacciono. Ho inserito nel titolo l’aggettivo verdi poiche`di asparagi ve ne sono di tre tipi e gli altri non mi ispirano tanto. Questi in particolare sono bolliti e poi passati in padella nel burro, un filo d’olio d’oliva e un pochino di pangrattato. Una delizia.
