Traditional recipes

Pasta with salted cheese, cheese and sour cream

Pasta with salted cheese, cheese and sour cream

"children's menu"
Very tasty and go great for dinner or even lunch when we are full of ideas ... especially when children love Easter!

  • 130 g pasta with letters (alphabet)
  • 100 g lightly salted cheese
  • 60 g grated cheese or cubes
  • 1 tablespoon sour cream
  • salt
  • 1 teaspoon oil
  • oregano

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Pasta with salted cheese, cheese and sour cream:

Put the pasta to boil in salted water prepared according to the instructions on the package (6-7 minutes).

When they are almost cooked, melt the cheese in a pan or kettle together with the oil, and over, add the cooked pasta drained of water together with the salted cheese that we crush in the hand or grate it, mix well, and at the end add the spoon sour cream, mix a little more and season with oregano to taste.

Good appetite!


Ingredient Puff With Cheese

  • 40 grams of butter
  • 40 grams of flour
  • 190 ml. of whole milk, hot
  • 50 grams of blue mold cheese (or other soft cheese that has the property of melting easily)
  • 4 tablespoons grated Parmesan cheese
  • 2 eggs, white pepper
  • In addition, butter for greased forms

Cheese puff & # 8211 how to prepare

1. Turn on the oven and set it at 180 degrees Celsius.

2. Melt the butter over medium heat in a saucepan. Add the flour, all at once, and mix vigorously until impregnated with butter. Do not allow the flour to brown. Extinguish immediately with hot milk, poured into a thin thread, while, with the pear-shaped target, stir continuously, so as not to form lumps at all. As soon as it thickens, the base sauce is removed from the heat.

3. Immediately add to the hot sauce the moldy cheese, broken into pieces. Mix well until the cheese melts.

4. Add the yolks over the basic cheese sauce and mix until smooth. Whisk the egg whites with 1 teaspoon of grated salt.

5. Prepare 4 ramequin type forms, greasing them well with solid butter.

6. Add over the base sauce 3 & # 8211 4 tablespoons of the beaten egg whites. Incorporate into the sauce with a spatula, lifting the composition from the bottom of the bowl to the surface, so as not to lose the air accumulated in the egg whites. Season with salt and white pepper to taste. Add the rest of the egg whites and incorporate very carefully, with the same wide spatula, in successive folds.


I insist on this procedure! If the incorporation of the egg white has failed, mixing in a circle or too brutally, only then can we talk about a failed soul! Not to mention that our cheese soufflé is growing. Once the composition is homogenized, it is evenly distributed in the forms greased with butter.

7. Sprinkle a tablespoon of parmesan over each form. The shapes are transferred to a fairly deep tray. Pour 1 & # 8211 1.5 liters of hot water into the tray, the soufflés will be cooked in the oven in a bain-marie.

Baking and serving

8. Put the soufflés in the preheated oven at 180 degrees, at a medium height, where they will bake for 17-18 minutes. The oven does not open during this time, we can just keep our eyes glued to its glass, waiting for the magic to happen. At the end, the soufflés should be well raised and with a reddish crust on the lid.

This cheese soufflé should be served as soon as possible. As it cools, leave. The interior is frothy, with a very fine texture and a delicious taste. It goes very well with an assorted salad. Good appetite!


Macaroni with cheese, sour cream and cheese, baked

pasta (feathers, drills, snails, macaroni, spaghetti, etc.), cottage cheese (fresh), bellows cheese, Telemea cow / sheep cheese (salted), smoked cheese, sour cream, sweet milk, fresh butter, coarse salt, sunflower oil.

HOW TO PREPARE A CHEESE PENNE:

The feathers are boiled in boiling water in which coarse salt was added. All kinds of ideas for cooking pasta! If it is unanimously accepted to boil pasta in boiling water, the same cannot be said about adding coarse salt and / or olive oil / sunflower oil. Boiling pasta takes 1-2 minutes less than it says on the package with pasta, if we make salad and as much as it says on the package if we make pasta in the oven. I just put coarse salt in boiled water.

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The boiled feathers are drained in a sieve. They are passed through a stream of cold water. If after cooking, the pasta is fried in butter / olive oil plus butter, the pasta does not drain completely and is not washed with cold water. Put them directly, using a foamer, in the pan in which they are cooked. The water completely drained from the pasta will be & bdquosupta & rdquo of pasta, together with the hardening liquid and the sauce used, so that the flavor of the dish will be guaranteed to the delight of gourmets sitting around the table. If the pasta is then put in the oven, they are washed under a stream of cold water, after boiling and left to drain, so that the preparation does not contain too much liquid.

The drained feathers are placed in a baking dish, where they are mixed with a little melted butter plus olive oil to avoid sticking the feathers. In a stainless steel bowl, heat the sweetened milk and sour cream until almost boiling.

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When the mixture of milk and cream is close to boiling, add sweet cheese (crushed), salted cheese given on a large grater and chopped bellows cheese. You can also add a little fresh butter.

The mixture is homogenized using a whisk or a wooden spoon, without boiling.

The liquid mixture is added on top of the pasta, taking care to penetrate everywhere, in the baking dish, filling the gaps. We use a wooden spoon to distribute the liquid mixture in the baking dish.

On top of the pasta, add smoked cheese given on a large grater. Put a few pieces of fresh butter, among the cooked pasta and a little salted cheese, given on the large grater.

Pay attention to the proportion between salted cheese and smoked cheese in the mixture used! Smoked cheese and telemeau are usually quite salty, which is why, on top of pasta mixed with hot liquid, add salted cheese only if necessary.

Place the baking dish in the hot oven of the stove, at the right heat. Baking is followed through the stove oven window. When the pasta is browned (crispy), the preparation is ready. Remove the baking dish from the stove oven using thick kitchen gloves and let it rest for 5 minutes, during which time the liquid in the pan will be completely absorbed by the pasta.

The preparation is served hot, with or without sour cream on top.

Preparation options! This preparation, if bellows cheese is not used, only sweet cheese and a little salted cheese, and the cheese is fresh, non-smoked, can be served as something sweet, for dessert, especially if raisins are added to the cheese mixture.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't forget & ndash the dishes in your kitchen can't be too tasty, as long as the preparation is done with a lot of love for those around the table. Only insistence can guarantee success!