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8 Easy and Delicious Chicken Recipes / 8 Ways to Cook the Tastiest and Juiciest Chicken Ever
Do you dream about going to Italy and having a dinner at a local restaurant? And how about saving time on a trip and arranging Italy in your own kitchen? Considering it will take you 5 minutes! Are you interested? Then watch our new video!
1. 5-50 pasta
● 10 ounces of flour
● 2 eggs
● ¼ ounce of salt
● ¼ ounce of pepper
● 7 tomatoes
● 3 ½ ounces of olive oil
● 1 sprig of rosemary
● 1 ounce of pine nuts
● 1 ½ ounces of fresh basil
● 1 ½ ounces of garlic
Sieve flour. Add salt to eggs and pour them into the pile of flour, shake it a bit. Knead dough. Roll it out so you get a sheet and it’s about ⅛ inch thick. Let it dry
Mix salt with pepper, oregano, galic, and olive oil. Let the meat marinate for an hour at room temperature.
Cut tomatoes in half, add cuts. Season with salt and pepper, add rosemary and garlic. Bake for 2 hours at 300°F.
For the sauce chop all the ingredients and grate cheese. Add olive oil and mix.
Cut meat, fry it with the sauce. Add spaghetti and tomatoes.
2. 50 minute pasta
● 10 ounces of flour
● 2 eggs
● ¼ ounce of salt
● ¼ ounce of pepper
● 1 ounce of cuttlefish ink coloring
● 7 ounces of canned tomatos in natural juice
● 1 ½ ounces of fresh basil
● 5 shrimps
● 3 ½ ounces of mussles
● ¼ ounce of garlic mix
● half a lemon
● olive oil
Mix eggs with salt, pepper, and flour. Add coloring, mix and pour in some olive oil. Knead the dough, let it sit.
Roll out the dough and let it through a pasta machine. Sprinkle with flour.
For the marinade squeeze out a lemon. Add salt, garlic mix, olive oil and mix.
Process tomatoes, basil leaves, salt, and pepper in a blender. Simmer to get a thicker consistency. Cook spaghetti so they’re al dente. Fry shrimps and mussels and add the spaghetti.
3. 5 minute pasta
● 1 pack of spaghetti.
● 3 ½ ounces of becon
● 1 ounceof olive oil
● 3 ½ ounces of 30% fat cream
● 1 egg
● 1 ½ ounces of parmesan cheese
Cook instant spaghetti so it’s al dente. Cut becon into stripes. Mix an egg with grated permesan. Fry the becon, cream, the egg with cheese, oregano, salt and pepper.
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