Recipe: Iskitan Penet At RussianFood.com

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Recipe: Iskitan Penet At RussianFood.com
Recipe: Iskitan Penet At RussianFood.com

Video: Recipe: Iskitan Penet At RussianFood.com

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Iskitan Penet

Peel the onion and cut into half rings, chop the garlic, wash the hot pepper, cut in half, and remove the seeds and stalks, chop into strips. Blot anchovies with a napkin and break into pieces. Grate cheese. Saute the onion and garlic in olive oil until transparent. Add anchovies, pepper, season with tomato paste and pour over balsamic vinegar. Mash the tomatoes and pour into the pan together with the juice and vegetable broth. Season with salt, pepper and a pinch of sugar. Cook for 10 minutes over low heat. Boil the pasta in boiling water. Throw in a colander, rinse with cold water and let it drain. Add olives and capers to the tomato sauce. Season with salt, pepper, put pasta in tomato sauce and mix thoroughly. Sprinkle with cheese and garnish with basil leaves if desired.

Products
onion 1 PCS.
garlic 2 clove
anchovy in vegetable oil five PCS.
Red pepper 1 pod
capers 2 Art. spoons
olives one hundred r
Parmesan 40 r
olive oil 2 Art. spoons
tomato paste 2 Art. spoons
balsamic vinegar 2 Art. spoons
canned tomatoes in their own juice (850 ml) 1 bank
vegetable broth one hundred ml
pasta - feathers 500 r

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