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Pasta with peppers and ham

Pasta with peppers and ham

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Put the pot of water on the fire and when it boils, add salt, mix and put the pasta.

While the pasta is boiling, cut the pepper into cubes or into strips. Put a little olive oil in a pan and brown the finely chopped onion, then add the pepper and cook for 5-6 minutes, adding a glass of water.

Add sliced ​​ham or cubes (as desired) and cook together for a few minutes, then add sour cream, salt and pepper and leave for 2 minutes on the fire. Drain the pasta and add them to the pepper cream.

Pasta with cream, pressed ham and tomatoes & # 8211 simple and quick recipe

Pasta with cream, pressed ham and tomatoes & # 8211 simple and quick recipe. Simple pasta with ham, tomatoes and creamy cream sauce with lots of cheese (parmesan). Pasta recipes with cream sauce. Quick pasta recipes.

When I'm in a hurry, I make quick pasta recipes. There are crowded days when I can no longer cook dishes that require a long time to prepare and pasta is a perfect solution!

I like pasta where the sauce is ready at the same time as it boils. I most often make pasta with creamy sauce and mushrooms (the recipe here) or tagliatelle with butter and sage (the recipe here).

As I enter the kitchen the first thing is to boil a pot of water and salt. I calculate about 1 l of water and a teaspoon of salt per 100 g of pasta. In this case the portion for one person is approx. 100-120 g of dry pasta because this sauce is not very consistent. For "more serious" sauces like ragu alla bolognese calculate 80-90 g of dry pasta / person. But let's not talk now about this fabulous sauce that requires over 3-4 hours of boiling.

For the recipe for pasta with cream, pressed ham and tomatoes, I used shorter pasta, respectively pennoni lisci. You can choose any kind of short pasta such as farfalle, rigatoni, snails, fusilli or even macaroni. The cream for the sauce is sour and sour (fermented) with min. 20% fat. We are talking about cream in a bucket or glass that is also used in sarmale or papanaşi (so not sweet cream for cooking).

The cheese I chose was a flavored Parmesan, but you can also opt for pecorino or even plain or smoked local cheeses. It's not wrong to put cheeses with noble blue mold like gorgonzola, roquefort, stilton or blue danish. For flavoring I chose to use lime peel and basil.

I leave you the recipe for two servings of pasta with cream, pressed ham and tomatoes.

Georgian adjika without boiling pasta recipe with hot peppers and garlic (adjica, ajika)

Georgian adjika without boiling pasta recipe with hot peppers and garlic (adjica, ajika). How to make a spicy sauce, dip or salsa with hot and sweet peppers? Hot red pepper and garlic sauce for steaks, grills, skewers, burgers, sandwiches, vegetables or dishes. It is also an aromatic marinade for meats to be cooked or fried. Recipes with hot peppers. Recipes with kapia peppers. Canned pepper recipes.

Pasta with peppers and ham - Recipes

Why omelette and not omelet? Maybe because it's tastier and because we can play a little more with it when we do it in the oven than when we make the omelet in the pan.

Although for a long time it was confused with the omelet, especially outside Italy, after 1950 the term frittata began to be recognized as such and on its own. A frittata is different from a simple omelet by: at least one other ingredient that is mixed with the egg the baking process is slower, at lower heat it does not fold and does not fill like a simple omelet is served in the form of slices , hot or cold, together with salads, bread, etc.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Tuesday


-5 large eggs (you can reduce the number of yolks, we don't have to put all five)

- 3 lbs of creamy skimmed cheese

- 100 g chicken or turkey ham (pastrami)

- 1 red pepper (or color combination)


Beat the eggs and mix with the cheese in a bowl. Add to these the ham cut into small cubes and half of the peppers cut into slices or cubes.

Season with salt, pepper and pour the composition into a yena bowl or silicone tray (about 20-22 cm in diameter). Add the rest of the pepper slices, the finely chopped dehydrated tomatoes.

Put the tray in the oven heated to 180 degrees. Bake for 30-40 minutes.

About 10 minutes before it is ready, you can sprinkle a little grated cheese on top. A delight!

Pasta with ham and creamy cream sauce

Pasta with ham and creamy cream sauce. A simple pasta recipe for children's taste. Penne or other short pasta with creamy cream and parmesan sauce, with pieces of ham, cherry tomatoes and basil.

Simple recipe from pasta with ham and creamy cream sauce it prepares very quickly! In 20 minutes you can sit at the table. The creamy cream and parmesan sauce is fine and velvety. I used a sour cream (for the pancake) but with min. 20% fat. You can also opt for natural sweet cream (for whipped cream).

The ham is a pressed one (Prague ham type) & # 8211 so we are not talking about bacon, kaiser or smoked ribs. It must be a weaker ham because the sauce is rich enough. If you want a recipe for pasta with smoked and sour cream you can consult this one.

There are delicious simple pasta with tomatoes, basil and smoked meat (bacon, ribs, kaizer) whose recipe you can find here.

Or pasta with tomatoes and caramelized corn quick recipe (recipe here).

The pasta I chose were penne but you can also use farfalle, rigatoni, snails or even spaghetti.

Cherry tomatoes and fresh basil leaves give a note of freshness to this dish. Don't give up on them!

From the ingredients below I got 2 servings of pasta with ham and creamy cream sauce.

250 g pasta (spaghetti)
300 g of cottage cheese
50 g cream
100g ham
2 eggs
butter for greased

Boil the pasta according to the instructions on the package, strain it, pass it under a stream of cold water and let it drain.
Mix the eggs with the cream, then add the cottage cheese and mix.
Season with salt and pepper. Add diced ham and pasta and mix.
Grease a heat-resistant dish with butter, put the pasta and level. Place the dish in the preheated oven at 180 degrees C for 25-30 minutes.
Serve the pasta hot but also cold.

Try this video recipe too

Cheesecake and ham tart

There are dishes that when you prepare them for the first time make a great impression on you, in the category & # 8222 I wouldn't have thought how good it can be & # 8221 and you want to try them again whenever you have the opportunity. There are culinary bloggers whose recipes never fail. Recipe of tart with cheese and ham she's one of those dishes and Laura Adamache is one of those bloggers.

For starters, I am writing about the tart, from the beginning in a double portion and it was eaten all that evening, I didn't get to take pictures so I could post it on the blog. Then I remade it on a Sunday morning, after I had breakfast to make sure that my feet would even let me take a picture of it and what to see, almost everything was eaten! It is crispy, with a thin top, and the filling with cheese and ham make it undeniable. It is extraordinarily good, so in its simplicity, you will actually see that once you try it you will become addicted to it. Seriously, you know I don't lie when it comes to recipes. Okay, I generally don't lie :)

The preparation is easy, knead for 5 minutes, leave to rise for an hour, spread one sheet, put the filling, the other sheet, cut, grease with olive oil, bake for 15 minutes at 200 degrees. All that remains is to write down the quantities and get to work.

And about the bloggers because I mentioned Laura Adamache, she is a very good girl, whose recipes do not fail, in fact among the few bloggers in our country that I still follow. She is a specialist in pastries and not only, probably those who have been following my blog for some time already know her.

And the recipe follows, because I am very eager to find out and try it.

Cheesecake and ham tart

Ingredients for a tart with a diameter of 28cm:

  • 250g 000 or 650 type flour
  • 125-150ml warm water
  • 4 g dry yeast or 10 g fresh yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 4-5 slices of cheese / emmentaler (the number of slices depends on their size, they must cover a circle with a diameter of 28cm, it is best seen in the pictures)
  • 4-5 slices of ham or prosciutto cotto (as with cheese, the number of slices may be different)
  • 2 tablespoons olive oil
  • 1 teaspoon grated coarse salt
  • rosemary

If you use dry yeast, mix it with warm water and put it over the flour, knead a little until the water is incorporated and add salt. Knead (maximum 5 minutes) until you get an elastic dough that does not stick to your hands.

If you use fresh yeast, rub it with sugar then add it to warm water and proceed as I wrote above.

Put the dough in a bowl, cover it with foil and leave it to rise for an hour.

Preheat the oven to 200 degrees Celsius.

Sprinkle a little flour on the work table and divide the dough in half. Spread half of the dough in a circle with a diameter of about 28cm and a thickness of 4-5mm. The picture in the picture helps me a lot, I bought it from Pepco last year.

We put a baking sheet in the tray, over it the dough sheet then we place a layer of cheese slices, over them a layer of ham slices and then the other half of the dough spread out like the first one.

We press lightly on the edges and with a pizza knife we ​​cut squares with a side of 4cm. Cut to the bottom, not just cut but do not move the squares.

Grease with olive oil, sprinkle with coarse salt (I also put sesame), rosemary and bake for 15 & # 8211 20 minutes at 200 degrees Celsius until nicely browned.

Remove it with paper on a plate or wooden bottom and lightly cut with a square pizza wheel.

I didn't cut them anymore, I just broke them, they come off very easily. Forget what a wonder!

Good appetite and I hope you try it because it is very good.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Ingredients for the pasta salad recipe with vegetables and ham

  • 200 g pasta filini
  • 150 g canned corn
  • 100 g of edam or gouda cheese
  • 1 evening cucumber
  • 100 g of ham
  • 50 g sour cream
  • 50 g mayonnaise
  • Salt
  • Freshly ground pepper

How to cook Easter ham?

There are several methods of boiling this smoked ham: in water put in a classic pot or kuktă (under pressure) or in steam (in a little water). The age of the ham matters a lot because a ham matured over 12 months is much drier and stronger than a fresh one (4 months old). I ate boiled ham with others that was dry, sour and sour and I didn't like it at all.

Various spices can be put in the water in which the ham will be boiled: cumin, juniper berries, coriander, bay leaves, peppercorns, etc. To taste. It is not wrong if you do not put them because the ham already has its own aroma of smoke and spices with which it was salted. At the end of the article I leave you with some recipes for boiled ham with various flavors.

How do we boil ham in a classic pot?

As a general line of boiling ham in a classic pot, it would be to boil water (with or without spices) and place the piece of ham in it only when it comes to a boil (it boils). So we don't boil it in cold water. The ham is then boiled over low heat (with the lid ajar), not with strong boiling. As it boils, we orient ourselves after the sting test with a fork or a skewer: if it enters the ham easily, it means that it is cooked. It is very important to let the ham cool in the pot water after boiling. It takes a few hours so it's good to boil it in the evening to have it the next day on the Easter table. After cooling, we wrap the ham in plastic food foil and put it in the fridge.

How do we boil ham in a pressure cooker (kukta)?

In a pressure cooker or saucepan, place the ham covered with warm water, close the airtight lid and place the pot on medium heat. From the moment it starts to whistle (a sign that it has entered the boiling regime) it is calculated approx. 1 hour (for a 2 kg piece) or 45-50 minutes for smaller pieces. Depressurize the kukta, open the lid and let the ham cool in its juice.

That fine juice from the smoke is NOT thrown away! It degreases after cooling (we gather the lard from the surface) and we can use it to prepare soups. of potatoes or of beans. Usually I move it in plastic bottles and put it in the fridge where it stays for 3-4 days.

How to steam smoked ham (under pressure)?

Below I will show you a third method of boiling ham: in steam, in a pressure cooker! That is, with very little water. In my opinion, it is the best way because the aromas of the ham do not dissipate in the water but remain concentrated in it and its final fragility is a special one.

Pasta salad with ham and egg

For the sake of Easter bow and the joy that I appeared in ELLE magazine:) & # 8230da I was very happy that I appeared in the magazine and Easter is another joy of mine. It is not a special salad, it is a common one that you meet quite often at parties as an aperitif, but it is excellent in taste.

  • 250g bow paste
  • 2 hard boiled eggs
  • 4 slices of pickled donuts
  • 200g Prague ham
  • 150g msline
  • mayonnaise from an egg yolk, 100 ml oil and 2 tablespoons sour cream
  • salt pepper

First we make mayonnaise and then we put it in the cold.

We boil the pasta according to the instructions on the package (put a little salt and a drop of oil in the water)

We cut the ham into squares, we cut the donut in the same way, we put the eggs on the large grater.

Remove the pasta, pass them under a stream of cold water, let them drain well, then put them in a bowl. Add eggs, ham, donut, olives and mayonnaise.

Mix lightly. Season with salt and pepper. Let it cool for 10 minutes and then serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Video: One Pot Ham u0026 Penne Pasta (August 2022).