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Pasta with minced turkey meat

Pasta with minced turkey meat


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Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Pasta with minced turkey meat:

I cooked the pasta for 8 minutes with salt and oil (drained and rinsed with cold water) I put them in a yena tray. I hardened a finely chopped onion with the mushrooms and the minced meat then I poured the tomato sauce, the spices. put over the pasta then I grated smoked cheese and put them in the oven for a few minutes.


300 g Paccheri pasta, 250 g minced turkey meat, 1 parsley root, 2 roasted red kapia peppers, 1 red onion, 1 tablespoon dehydrated vegetables, 1 tablespoon dried herb mixture, 3 tablespoons flavored olive oil basil, quail eggs,
Bechamel sauce: 20 g butter 2 tablespoons flour, 600 ml milk, salt, pepper, to taste,
au gratin: 100 g grated cheese

These pastas are made from durum wheat semolina, are short and can be easily filled with various fillings. They are delicious!!
The turkey meat is minced in the machine. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. When everything softens a bit, add the minced meat, a tablespoon of dehydrated vegetables, spices and add a cup of water. Season with salt to taste, then cover with a lid and simmer until all the juice is reduced. Allow to cool slightly.

Put in a saucepan, water with a pinch of salt to boil, when it boils, put the pasta to boil for 5 minutes, al dente. Drain and run under cold water.

The meat is placed in a plastic cone and each pasta is filled separately (or we help ourselves with a teaspoon), then it is placed next to each other, standing, in a higher tray. Leave it a little empty, near the end of the pasta, place where it will break and put a quail egg (I left without an egg, as preferred).

Prepare the sauce, melting the butter, in which we add the flour and stirring constantly, we add the milk, salt and spices, stirring until it thickens to the consistency of a cream. Carefully pour, next to the pasta, until almost their end, without covering them and put them in the already hot oven, for 15 minutes, then remove them, grate the cheese on top and then put them back in the oven, another 5 minutes for gratin. Serve hot!

Try this video recipe too


25 huge shell pasta
800 gr minced meat from turkey breast
400 gr mushrooms
1 onion, 2 cloves finely chopped garlic
salt, chili, rosemary, green parsley
100 gr cheese
100 gr tomato paste
2 tomatoes

I chopped the onion in 2 tablespoons of oil in a wok, I added the meat and diced mushrooms, spices and garlic. When everything was ready, I put it away from the fire.
Boil the pasta in salted water for about 8-10 minutes. we are careful not to break them when we take them out of the water.
I drained them of water and then filled them with the meat mixture and placed them nicely next to each other in the tray.

On top I placed slices of tomatoes, over which I sprinkled a little rosemary, then I put the tomato sauce (tomato paste with a little water) and finally grated cheese.

I preheated the oven to about 200 degrees, then reduced the heat and put the tray and then left it for 6-7 minutes, until the cheese melts well over the pasta.
Serve hot immediately.

Try this video recipe too


Pasta with minced meat

The pasta recipe with minced meat is one of the most consumed recipes in our country due to the fact that it is easy to prepare and is extremely filling for the whole day. You don't have to be a professional chef to know how to prepare it, and we guide you step by step to prepare the best pasta with minced meat!

Pasta with minced meat at & # 8211 a delicious and quick way for lunch. Here is the simple recipe:

A recipe for pasta pasta that many of us prefer primarily because of the special taste, but also the way it is prepared. Pasta with minced meat does not require much preparation time or many ingredients. Here's what to do:

1. In a frying pan with oil, put the meat to harden and spread it lightly with a spoon. Leave until it completely changes color and fry for about 15 minutes.

2. Meanwhile, boil the pasta for 10 minutes in salted water and drain very well.

3. Put the pasta and meat in an ovenproof dish, pour the tomato juice on top and mix well.

4. Sprinkle with cheese and bake for 30 minutes.

That's all! That's how you prepared the best pasta with minced meat. The recipe is extremely simple and can be prepared at any time

4 / 5 - 1 Review (s)

Liver paste with minced meat & # 8211 "de campagne" terrine

Liver paste with minced meat & # 8211 terrine "de campagne". Homemade pate in the oven. How to make a terrine of liver pate with meat, nuts, hazelnuts, pistachios? Terrine de campagne & # 8211 french recipe. Cold appetizer recipes. Recipes with poultry, veal or pork liver.

This & # 8211 terrine & # 8211 ground liver liver pie recipe is a French classic. "De campagne" means peasant, from the country and "terrine" is the very name of the form in which it is baked. Nothing complicated but very tasty!

We often make liver pâtés at home because the commercial one contains all kinds of things besides meat and liver. I also added some natural elements that contribute through their texture and aroma to the completion of the final preparation: walnut kernels and hazelnuts, raisins and many spices. The result was a wow one! A perfect cold aperitif for family festive meals or for the Holidays (Christmas, New Year's Eve). It can even replace Easter cake if you don't like lamb.

Many of you have already tried another classic French recipe for extra fine pate protected by a delicious green aspic (parsley and cucumber) & # 8211 see the recipe here.

Another famous terrine is that of foie gras (goose liver or stuffed duck) & # 8211 see here how it's done.

The composition of a liver terrine can also include noble types of game meat (pheasant, deer, wild boar, etc.), wild mushrooms (mushrooms, yellows, squirrels, etc.), alcoholic beverages (cognac, armagnac, brandy or wines), nuts, hazelnuts, almonds, pistachios, candied fruit and more. Most often the liver paste with minced meat is baked in rectangular ceramic shapes that have been wallpapered with thin slices of bacon, kaiser, raw-dried ham, etc. Baking is done in a bain marie, ie the terrines are placed in the oven in a tray that is half full of water. You will see below exactly how I proceeded. I was inspired by the recipe offered by Chef John from Food Whishes & # 8211 see the video at the end. He uses sodium nitrite which keeps the pink color of the processed meats, I did not have such a thing at hand.

This recipe appeared in the book "Arena de acasă" & # 8211 a cookbook published by Selgros that brings together menus prepared by famous chefs and fellow culinary bloggers. Each of us chose a complete menu consisting of 4 items: appetizer, soup, main course and dessert. I chose to prepare a complete menu related to the Arad area through local ingredients (meats, vegetables, fruits), especially to the Arad Vineyard area. Cadarca de Miniș (dry red wine) was the leitmotif of the whole concept, it being present in all 4 ways. Details here.

I give you the quantities for 2 terrines of 20x10x8 cm. If you think it's too much, you can halve the ingredients, but it's good to know that you can freeze the cooked and cooled pasta terrine. From a terrine of liver paste with minced meat I can cut approx. 10-12 slices.


700 g mix of minced meat (pork and veal)
1 box of lasagna (about 16-18 pieces of lasagna)
400 g of mozzarella cheese (sliced)
450 g of ricotta cheese
150 g race parmesan
2 tablespoons olive oil
1 medium-sized onion
2 cloves of garlic
1/2 teaspoon dried parsley
500 g peeled and shredded tomatoes (canned)
350 g tomato paste
1 teaspoon dried basil
2 teaspoons oregano
2 tablespoons sugar
salt and pepper (to taste)
Preparation time (without preparing the sauce, only how long it takes to assemble the preparation): 1 hour and 30 minutes

Step 1: You will also chop the onion and garlic
Step 2: Heat the olive oil and add the onion and garlic. As they soften, you will add dried parsley. You will leave them to cook until the vegetables start to caramelize (about 7-8 minutes).
Step 3: You will also put the minced meat mixture (over which salt and pepper was put) next to the onion and garlic and you will leave them on the fire until the meat turns brown.
Step 4: Tomatoes and tomato paste, along with all the spices, will be put together with the meat, onion and garlic. The sauce will be left to simmer until the meat is soft and lightly browned.
How to assemble Lasagna
Step 1: Boil the lasagna sheets according to the instructions on the package
Step 2: You will prepare a heat-resistant dish and on its bottom you will put a first layer of meat and tomato sauce. On it you will put, more & icircnt & acirci, 3 sheets of lasagna. You will grease them with ricotta cheese, then you will put them on them with the meat sauce, you will continue with mozzarella
Step 3: You will repeat this procedure until you use all the lasagna sheets and all the meat sauce. Once you reach the last layer, pour over the lasagna and parmesan
Step 4: Cover the lasagna with aluminum foil and leave it in the oven for about 45-50 minutes. To brown nicely, it is recommended to remove the aluminum foil after the first 10 minutes of baking.


We teach you how to make Bolognese pasta like at home: the authentic recipe recommended by Italian chefs

Italian chefs have started a real fight to save the honor of the pasta that made them so praised around the world. They claim that the recipe has been changed so much that rapid intervention is needed.

Most people, especially foreigners, get the recipe wrong from the start. Instead of minced beef, which is the key ingredient in the recipe, use chicken or turkey. Then, to highlight the Bolognese sauce, the tagliatelle are more suitable, and not the spaghetti.

& ldquo Along with lasagna, bolognese pasta is the most abused Italian dish. "There are some really crazy recipes in the world," said Massimo Bottura, a chef at a restaurant in Modena.

"When you are offered spaghetti bolognese abroad, it's often something that has nothing to do with the original recipe," says Alfredo Tomaselli, owner of the Dal Bolognese restaurant in Rome, which has George Clooney among its customers. .

To restore order in the world of macaroni, over 450 Italian chefs have started cooking every Sunday, in 50 different countries, the original recipe containing the authentic ingredients carrots, pancetta, celery, onion, tomato paste and a drop of wine. The recipe was confirmed by the Bologna Chamber of Commerce.

So, below you have the perfect bolognese recipe and how to prepare it, for 4 people.

Ingredient:

  • 2 teaspoons olive oil
  • 6 slices of chopped unsmoked Italian ham
  • 2 large, chopped onions
  • 3 cloves crushed garlic
  • 2 chopped carrots
  • 1 celery
  • 1 kg of minced beef
  • 2 large glasses of red wine
  • 2 boxes of chopped tomatoes x 400g / piece
  • 2 dried or fresh bay leaves
  • salt and freshly ground black pepper
  • 800 g - 1 kg of dried noodles
  • freshly grated Parmesan cheese for serving

Method of preparation:
Heat the oil in a large saucepan and fry the ham over medium heat until golden. Add onion and garlic and fry until soft.

Add the carrot, bay leaves and continue to simmer until the vegetables begin to soften.

Increase the heat and add the minced beef. Fry until golden brown.

Then pour the wine and boil until it has reduced in volume by about a third. Reduce temperature and add tomatoes and celery.

Boil the tagliatelle in salted water over low heat, in a pot with a lid, according to the instructions on the package. When they are ready, divide them into plates. Sprinkle a little Parmesan, and then add the sauce. At the end, sprinkle Parmesan and a little black pepper again.

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Wholemeal pasta with minced turkey meat

A self-respecting housewife, when she cooks pasta, can get out of any gourmet trouble, in the sense that she has something to eat, something warm on the table and the hungry people around the table will be satisfied and why not, even crunchy.

Of the declared gourmets! Pasta, besides the fact that they cook quite quickly and are delicious when they are well prepared, have the advantage of saturating you quickly and keeping you hungry, with quantities consumed, not exactly considerable.

Why eat pasta?! Not all day & # 8211 hello, as Kg are deposited. In my family we cook all kinds of white & wholemeal pasta, with various ingredients (carrot, spinach, etc.) or durum wheat pasta, of different shapes and / or with different fillings. We go by the idea that pasta is an ingredient often used in the diet of athletes to ensure the strength needed for the effort they put in and a clear mind for what they do.

From around the world gathered, watching and reading! If we look at Italians, big consumers of pasta, we do not discover obesity cards. Even the Asians and their big consumers of pasta, it is true that they are cooked with all kinds of their ingredients, they do not boast an exaggerated number of obese people.

What does my family's recipe book look like when it comes to pasta? A not negligible advantage is that pasta can be cooked in any way. We cook pasta according to simple recipes. inherited & # 8211 macaroni with meat like my mother used to make, macaroni with cheese like at home, macaroni with meat, cheese and cheese, feathers with cheese, sour cream and cheese, baked spaghetti with minced meat and eggplant like my sister does.

Of the most pretentious chefs when considering the final appearance of the dish! I was in doubt for a long time until I decided to cook wholemeal pasta or black flour. Seeing them on the shelves in the market, they seemed ugly in color (maybe also because of the packaging, in my opinion, unsuitable for advertising the product) and I thought that the final preparation can only come out dark in color. I have always believed that you eat with your eyes and chew with your mouth.

Ingredients needed in the recipe: wholemeal pasta (I used feathers), minced turkey meat, smoked cheese / parmesan / mutton, greenery (dill and parsley) onion, garlic, olive oil / poultry oil, coarse salt, peppercorns, chicken eggs, fresh butter, tomato juice / tomato paste.

Boiling pasta.

The pasta is boiled in water with coarse salt as long as the manufacturer recommends on the package.

It is not wrong if the cooking takes 1-2 minutes less. The final preparation will be harder to chew, without being unripe.

The ready-cooked pasta is put in a strainer, to drain the water.

Ingredients

  • wholemeal pasta (feathers),
  • minced turkey meat,
  • chicken eggs,
  • mutton / parmesan / smoked cheese,
  • fresh butter / poultry oil,
  • tomato juice / tomato paste.

The chef's secret! Ready-cooked pasta should not be washed under cold running water. Leaving them unwashed, the pasta will continue to boil / soak through its own stored heat.

Preparation of the filling for pasta.

What turkey meat do we buy? I do not buy ready-cut meat, regardless of the bird / animal. I am looking for turkey meat, vacuumed & # 8211 special packages for mincing, with meat on the back of the turkey and on the lower thighs. It also goes with the meat removed from the lower thighs (the cheapest and with less fat), bought whole, have patience to remove the long bones. wide and many. Chop the meat in the house at the old meat grinder, where I periodically sharpen the knife and the grill. At least I see and I know what meat he chops.

Fry the minced meat in poultry lard together with finely chopped onion, 2 cloves of thinly sliced ​​garlic / crushed in garlic cloves and a few slices of red pepper (not mandatory), for the color of the filling.

In the hardened meat, add chicken eggs, fresh and a little Telemea cheese given on a large grater. Add the finely chopped greens (dill and parsley).

Directions

  1. Mincing turkey meat at the meat grinder / food processor.
  2. Boil pasta in boiling water to which a teaspoon of coarse salt has been added. The cooked pasta is drained in a sieve. Do not wash under cold running water.
  3. Harden turkey in poultry lard with finely chopped onion, garlic slices and a few slices of red pepper.
  4. Add chicken eggs to the mince, mutton topped on a large grater, finely chopped greens. Season with coarse salt and freshly ground peppercorns. Homogenization mixture.
  5. Grease with baking lard / fresh butter, heat-resistant baking dish.
  6. Put layers of boiled and drained pasta and the minced turkey filling in the baking dish. The last layer is pasta. Add tomato juice / tomato paste on top.
  7. Place the baking dish in the hot oven of the stove at the right heat.
  8. When the pasta starts to brown, remove the baking dish from the stove oven and sprinkle the sheep's milk on the large grater. Put the baking dish back in the stove oven and continue baking the dish until the cheese melts.
  9. The baking dish taken out of the stove oven is left uncovered, on a wooden plate to rest the preparation for 10-15 minutes, during which time the preparation becomes musty again.
  10. The dish is served hot on heated plates with a seasonal salad.

The mixture is finally seasoned with coarse salt and freshly ground peppercorns. It is not wrong to add a little thyme and / or a paprika / sweet pepper powder.

The mixture is homogenized using a wooden spoon.

Preparing the preparation for baking.

Grease a heat-resistant baking tin with fresh butter / lard. In the form of baking, put layers of cooked and drained pasta and minced meat hardened together with onions and garlic, mixed with chicken eggs and sheep's milk on a large grater.

In the baking dish, the last layer is made of pasta. Place tomato juice or tomato paste diluted with a little warm water on top of the preparation prepared for baking.

Bake the dish in the oven.

Place the baking dish in the hot oven of the stove at the right heat.

Attention! He's cold and doesn't have a mouth to shout! When the preparation is almost ready to bake (the liquid no longer drips on the edge of the pot, but it has not dried either), remove the baking dish from the stove oven using kitchen gloves. Sprinkle telemea sheep / parmesan / smoked cheese on top.

The preparation is reintroduced in the oven of the stove until the cheese added on top melts.

Sprinkle finely chopped greens (dill and parsley) over the preparation.

The preparation is left to rest for 10-15 minutes, during which time the sauce (meat and tomatoes) will penetrate the pasta, softening them.

Serving the dish.

The dish is served hot on heated plates with greens sprinkled on top. Anyone can add tomato juice.

A cooked pepper salad goes well with this dish.

Such a simple and delicious dish can not miss a cold beer.

Why prepare wholemeal pasta / black flour pasta? The culinary experiment I did led me to think that I would try other recipes with wholemeal pasta / black flour pasta. The reason ? The final preparation is delicious, although it is not good-looking, it seems that the pasta has browned too much. It is possible that the fire was too big in the oven (not for nothing did I think badly of the current stove). I will try not to get a dark final dish. I have some ideas and they come to me when I start cooking pasta. The first option & # 8211 without tomatoes or to use yellow tomato juice.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't avoid pasta. If you do not like wholemeal pasta you can use white flour pasta or even pasta with spinach / carrot. Try this recipe and you will not regret it.



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