Mix the egg with the flour and a little salt. We need to get a compact and hard dough. Let it rest for 10-15 minutes, covered, then spread a thin sheet on the table sprinkled with flour. Roll and cut into strips, then spread on the table and leave to dry.
I made them with the help of the pasta machine. This car is very helpful. :)
Before boiling in salted water, shake off the excess flour. Boil a little, until it rises to the surface, about 2 minutes, then strain.
Finely chopped onion and garlic, fry very little in 2 tablespoons of olive oil. Add sour cream, bring to a boil, then add the grated cheese on a small grater. Match the taste of salt and pepper, bring a few more boils, until the cheese melts.
Pour the sauce over the pasta and mix well.
Serve hot with stewed chicken stew with garlic. :)
You can read recipe written or go directly to video recipe below.
The first time the meatballs are made.
Put the minced meat in a bowl, add the finely chopped onion (I pass it through the robot, let it be a fine paste). Stop 1 teaspoon of onion for the sauce. Add the egg, 3/4 of the chopped greens, 2 teaspoons of salt, a teaspoon of pepper, semolina and mix well.
Add 2 tablespoons of cold water and mix well, until the paste becomes homogeneous and well bound (see video recipe). The hair dryers will be very fluffy.
Put 2 liters of water to boil.
The meatballs break, a little bigger than the soup meatballs. From this composition I make 16 meatballs. Beautiful balls are modeled, with hands moistened with water.
When the water boils, add the meatballs and let it boil for about 15 minutes. Gather the foam from above. Check that a meatball is well cooked, then take it out on a tray. The juice is set aside, not thrown away.
Now we make the sour cream sauce.
Put the oil in a saucepan, add the onion and mix quickly, leave for 3-4 minutes, until it becomes glassy. Add a little juice in which they boiled the meatballs, strained through a sieve. Not much, about 50 ml. Allow the onion to soften well. If necessary, add a little more soup.
When the onion is well soaked, add the sour cream. I don't put flour. But if you want the sauce to be thicker, now add 1 tablespoon of flour, mixed with sour cream and a little juice in which they cooked the meatballs. Pour over the onion.
God, how good it smells! & # 128578 Now is the time to taste a little & hellipputin more & # 128578
Season with salt and pepper to taste. Bring the sauce to a boil, then add the meatballs. Just let it boil, do not boil more.
Extinguish the fire, sprinkle with the rest of the greens and let it rest for 20 minutes before serving. In this way, the meatballs make good friends with the sauce.
Don't forget the secret ingredient: season in abundance with a lot of love and 2-3 smiles.
Generous portions are served, with plenty of sauce and fresh homemade bread.
I can't describe how tasty they are! I better invite you to try the recipe & # 128578
I also leave the video recipe here:
Legs in beer dough and tagliatelle with sour cream sauce
For the dough in the dough we need :, 4 skinless chicken legs, 2 eggs, 1 glass of beer, spices according to preference, enough flour to make a dough thicker than the pancakes,, For the garnish we need :, tagliatelle, 200 ml sour cream, 1 onion, 2-3 cloves garlic, 1 teaspoon flour, 200 ml meat soup, 50 g melted cheese
Difficulty: Average | Time: 1h
Penne with tomato sauce and sour cream
Today in my kitchen there was a lot of good cheer, I cooked differently, I cooked in style. I played with the ingredients and combined them in a miracle recipe, with tomato sauce, penne pasta and sour cream. While preparing them, I thought that the penne pasta looks like some small jewels, perfect for a trendy outfit, typical of non-conformist women who transform the kitchen into a cheerful and creative space. Pambac challenges us! What do you say? Do we wear them or do we eat them?
If until now my favorites were tagliatelle pasta, lately I started to make more and more often recipes with short pasta. I think I'm somehow influenced by Cris' preferences, he always appreciated a plate of short pasta more than one with tagliatelle, reginette, bucatini or any other long pasta. For today's recipe I used Pambac penne pasta. They behave very well when boiled, I admit that I was pleasantly surprised by their taste and consistency.
Cheese sauce & # 8211 recipe from Sos Mornay
Cheese sauce & # 8211 Mornay sauce recipe after Larousse Gastronomique. How to make cheese sauce? A fine sauce based on Bechamel sauce (white sauce) with the addition of butter, whipped cream and lots of grated cheese (Gruyere, Emmentaler, Cheddar, Parmesan). Some recipes also provide yolks.
This cheese sauce & # 8211 sauce Mornay (pronounced & # 8222morné & # 8221) has its origins in France. His recipe was first recorded around 1820, in the 10th edition of the cookbook & # 8222Le cuisinier royal & # 8221. He became famous after appearing in the kitchen of the famous Parisian restaurant Le Grand Véfour, located between the arches of the Palais Royal. The name of the sauce is due to the Marquis de Mornay.
So, Mornay sauce is a cheese version of Bechamel sauce. Bechamel sauce is mixed at the end with whipped cream, butter and then cheese (Gruyere is recommended). In Larousse Gastronomique we also find some combinations of this sauce. The yolks do not appear.
- For eggs and vegetables: 200 g Bechamel sauce, 100 g whipped cream, 40 g cheese, 50 g butter
- For poultry or eggs: replace the above cream with clear chicken soup
- For fish: replace the sour cream with the fish soup or the water in which it was placed
Other variants of cheese sauce (cheese)
- bechamel sauce with cheese and butter (without sour cream)
- 2 parts bechamel sauce with one part sour cream, cheese and a yolk (for macaroni and cheese & # 8211 Mac and Cheese or other vegetable gratins)
- 2 parts bechamel sauce with one part sour cream, cheese and a few yolks. Finally, add the beaten egg whites for soufflés (see recipe for he blew cauliflower or of pumpkin)
- Cheese sauce by replacing the cheese in the recipe with various local matured cheeses or noble molds: Camembert, Roquefort, Brie, Gorgonzola, Stilton or, why not, bellows cheese or Nasal cheese. Careful! The cheeses must be very greasy. Telemeau or fresh cheese cannot be used. By combining several cheeses you can get the Quattro Formaggi sauce (see recipes for sirloin or meatballs with cheese sauce).
With this Mornay sauce I made macaroni with cheese & # 8211 mac and cheese & # 8211 recipe here.
Or baked asparagus with ham and this creamy cheese sauce with sour cream & # 8211 see here.
From the ingredients below I obtained approx. 400 ml of cheese sauce, enough for 3-4 people.