Penne Alla Vodka
Contents:
1. Pasta (Penne or Rigatoni) – 450 g
2. Tomatoes peeled in their own juice – 400 g
3. Tomato paste – 170 g
4. Cream – 240 ml
5. Vodka – 60 ml
6. Unsalted butter – 45 g
7. Grated Parmesan – 55 g
8. Bow – 1 pc.
9. Garlic – 3 cloves
10. Paprika – 1 pinch
11. Salt (to taste)
Cooking method:
1. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and chili flakes, lightly salt. Cook, stirring frequently, for about 15 minutes, until the onion is very soft and brown. If necessary, reduce the heat.
2. Add the tomato paste and cook, stirring, for about 3 minutes until the tomato paste is fragrant and thickened. Then mix the tomatoes with their own juice. Bring to a boil, then simmer for about 10 minutes, stirring often, and roughly mashing the fruit with a spoon, until the sauce thickens slightly.
3. Add the cream and mix. Pour the sauce into a blender and blend until smooth. Return the mixed sauce to the pot and lightly salt.
4. In a medium saucepan, cook the pasta in boiling salted water until almost al dente, 3 minutes less than indicated on the package.
5. Add vodka to tomato sauce and let it simmer over medium heat. Put the pasta in by adding a little water (about 120 ml) in which it was boiled. Increase the heat to high and cook, stirring constantly, for about 3 minutes, until the sauce coats the pasta and is al dente. If the sauce gets too thick before the pasta is done, add more water.
6. Remove from heat and mix with cheese until completely smooth and creamy. Salt to taste and season more if needed. If the vodka is not noticeable at all, add a few more drops and stir before serving. Transfer the pasta to serving bowls and top with additional grated cheese.
Syrniki
Contents:
For Syrniki (6 pcs):
1. Cottage cheese 9% – 250 g
2. Chicken egg – 1 pc.
3. Premium wheat flour – 25 g (and another 50 g for molding cheesecakes)
4. Sugar – 30 g
For submission:
1. Sour cream – 50 g
2. Jam or jam – 50 g
3. Fresh raspberries – 10 g
4. Powdered sugar – 2 g
Cooking method:
1. Strain the cottage cheese through a large sieve, transfer to a bowl and mix with the other ingredients until smooth.
2. Divide the resulting mass into 6 equal parts and put in the freezer for 5-7 minutes. It is necessary to freeze the mass a little so that it is more suitable for molding cheesecakes.
3. You can mold cheesecakes both on the board and on the table. The main thing is to sprinkle the surface with flour to make it easier to shape the cheesecakes.
Form into a ball, place on a floured surface, press down a little with the flat side of a knife or spatula, then flip the cheesecake to bread the other side. Place a knife or spatula on the edge of the cheesecake and use your palm to form a barrel in circular motions.
5. Fry the cheesecakes in a pan to form a buttery crust and bake in the oven at 160 ° C until cooked for about 7-8 minutes.
6. Put the finished cheesecakes on a plate, decorate with fresh raspberries and sprinkle with powdered sugar. You can serve sour cream and jam separately or jam to your taste.
crayfish soup
Contents:
1. Crayfish – 5 pieces (and a few more – to decorate the finished dish)
2. Chicken broth – 200 g
3. Cancer biscuit – 30 g
4. Celery cream – 10 ml
5. Farm sauce – 10 ml
6. White bread – 2 slices
7. Raw egg yolk – 1 pc.
8. Cream – 20 ml
9. Lemon juice – 3 ml
10. Olive oil – 3 ml
11. Bay leaf – 2 pcs.
12 green onions, dill, parsley, thyme and black pepper (optional)
Cooking method:
1. Stew live crayfish with bay leaf, black pepper, dill and parsley.
2. Peel the boiled crayfish. Blend the resulting meat with the white bread pulp, ranch sauce, raw egg yolk, cream, scallions, and parsley until smooth. Form several balls and boil in chicken broth for 10 minutes.
3. Add the celery cream, cream, thyme and bay leaf to the broth. Finally, mix the crayfish puree, lemon juice and olive oil.
4. Serve garnished with boiled crayfish.
chicken kebab
Contents:
1. Chicken legs – 1 kg
2. Tomato paste – 1/2 tbsp. spoons
3. Sunflower oil – 400 ml
4. Paprika, salt and pepper (to taste)
Cooking method:
1. Cut the chicken thighs into equal pieces about 5 cm long and 2 cm thick.
2. Add half a tablespoon of tomato paste, red pepper, salt and pepper, sunflower oil to the chicken legs. Mix well and leave for 15-20 minutes to absorb the marinade.
3. At this time, light the grill so that the coals turn red.
4. Put the barbecue on the skewers. Before placing the skewers on the grill, be sure to sprinkle salt so that the coals do not burn the meat.
5. Fry the kebab for 4-5 minutes on each side.