Now that you've stocked up on pasta, have you thought about how to cook it? In broth, gratin … Here are some ideas to vary the pleasures and above all avoid overdose.
On learning that they would soon be confined because of the Covid-19, and worried about running out of food, the French all rushed to the pasta shelves, leaving them completely empty. But have they really thought about how to cook them? Because yes, it would be really stupid to overdose pasta! In broth, gratin or in sauce, here are some ideas that change from the classic dish of butter shells (even if it's delicious).
1 – Broth pasta
Confined to the home, broth pasta will definitely cheer you up! A regressive dish par excellence, small pasta broth is also and above all very easy to cook and will only take you about fifteen minutes to make. Very few ingredients are needed:
- 500g small pasta or vermicelli
- 2 cubes of chicken, beef or vegetable broth
- 1 liter of water
- 2 tablespoons olive oil
Recipe :
- Fry the small pasta in hot oil for about 5 minutes, stirring occasionally.
- Meanwhile, boil the water with the broth cubes.
- When the pasta is golden brown, remove the pan from the heat and gradually pour the boiling water over it.
- Cook again, covered, over medium heat for 10 to 15 minutes.
- Add boiling water at the end of cooking if necessary.
- Remove the lid and let it evaporate completely before serving.
2 – Gratin pasta
If you are looking for a gourmet dish for your family, consider pasta gratin ! Young and old will love it so much it is tasty and generous. If we generally choose macaroni to make a gratin of pasta, farfalles or shells will do just as well! For a macaroni and cheese gratin, you will need:
- 350 g macaroni
- 40 g butter
- 140 g of Comté
- 140 g grated parmesan
- 140 g mozzarella
- 80 g heavy cream
Recipe :
- Cook the macaroni in boiling salted water for the time indicated.
- Drain, add the butter, and arrange the pasta in a gratin dish.
- Mix the Comté, Parmesan and crème fraîche in a bowl together, then pour over the pasta.
- Also add the sliced mozzarella, then brown in the oven at 180 ° C (thermostat 6) for 20 min.
3 – Pasta in sauce
Bolognese, pesto, carbonara … There are many sauces to accompany your pasta! If you like fish, pasta go vongole, seafood or salmon will be perfect for bringing the beach to the table. Do you prefer meat? There is no shortage of options! With chorizo, bacon, beef or chicken and cream, varying the pleasures is very simple. Quick and simple to make, we offer the recipe for pesto pasta ! You need :
- 400 g spaghetti
- 50 g basil
- 2 cloves garlic
- 100 g pine nuts (optional)
- 20 cl of oil
- 50 g pecorino
- 50 g parmesan
Recipe :
- Cook the pasta al dente.
- In a mortar, pound the basil with the garlic and the pine nuts until a smooth cream is obtained.
- Put the preparation in a bowl, then add the oil little by little while whisking.
- Add the grated cheese, season and mix.
- Drain the pasta, mix it with the pesto and serve.
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by Helena Ergisi