Accurate information about the invention of this delicious sauce is not. We only know what carbonara is the youngest of all Italian sauces. He did not invent in fashionable restaurants, and it does not come from the distant past. This sauce appeared in the fifties of the twentieth century (just after the Second World War). Someone argues that contributed to this allied troops entered Italy. And someone said that there was a carbonara sauce itself, as a result of eating together miners, languishing on the stock exchanges in anticipation of work.
Traditionally this creamy sauce cooked pasta, which has the same name. Today carbonara brought almost to perfection, and, having lost the initial brutality, lets make fresh pasta is not only satisfying but also spicy dish. The original recipe includes carbonara sauce quite exotic ingredients guanciale (a dried pig's cheek) and pecorino romano (aged cheese from sheep's milk). But there carbonara recipe, which includes pancetta (thick bacon, jerky and too spicy). The American version of carbonara cooked with bacon and our domestic - a ham.
Therefore, choose a recipe to your liking is not difficult, even for those who prefer Italian food, but do not "respect" the pork fat and fatty meats. A cook creamy pasta sauce can and lite, and using a traditional recipe.
This carbonara sauce
It is believed that this recipe for pasta carbonara - a sauce without cream and garlic. Not undertake to assert the same thing, but try to cook a sauce.
Ingredients:
Pancetta or guanciale - 150 g;
Olive oil - 1 tablespoon;
Pecorino Romano Cheese - 100 g;
Eggs - 3 pieces;
Black pepper and salt - to your taste.
Preparation:
Cook the sauce for pasta, pasta so we will also be needed. Traditionally served with spaghetti carbonara. And while preparing the sauce, you can put the water for boiling pasta. So, cut into cubes or smoked cubes and fry them in a pan with olive oil. Fry until crisp. Cheese ground with a trowel.
In a bowl, break one egg, add to it two egg yolks and whisk with a fork usual. Then season with black pepper, put grated cheese (2 tablespoons cheese to sprinkle on pasta reserve) and thoroughly mixed. Meanwhile, the water we have already begun to boil, drop into her spaghetti and boil them. Ready spaghetti leans colander, we shift into the empty pot and dressed with a mixture of egg and fried smoked. Pasta with carbonara sauce immediately decompose on plates and serve sprinkled with remaining cheese.
Thus, the traditional carbonara is made up of two components: the frying smoked (pancetta or guanciale) and the egg-cheese mixture. However, there is a recipe (or one) of a variant of Italian sauce.
Carbonara with cream
This recipe is more adapted to the American kitchen, which also love the spaghetti and cook them a creamy carbonara with bacon.
Ingredients:
Bacon - 350 g;
Garlic - 2 cloves;
Cream - 1 cup;
Eggs - 4 pieces;
Parmesan cheese - 100 g
Preparation:
To make this option carbonara sauce, you must first fry the garlic in olive oil (the Americans use, and corn) for a minute. Then, to add to the pan, diced bacon and fry for three or four minutes. Then separate the egg yolks from the whites and whisk them together with the cream, pour the mixture into a saucepan, put back the bacon and slightly warm over low heat. At the end of cooking, add the sauce to it grated cheese. Serve this sauce should be immediately after cooking, watering them freshly spaghetti.
Note:
Cook creamy carbonara possible and sour cream, use it instead of cream. In the process of heating up the sauce, make sure that the egg yolks do not cook, and to do this in any case do not make the fire stronger.
Carbonara with mushrooms
This recipe has very little resemblance to the original recipe sauce carbonara. But it turns carbonara with mushrooms more than delicious - amazing delicious! By the way, something that resembles a French version of carbonara Julien.
Ingredients:
Ham - 200 g;
Fresh mushrooms - 200 g;
Parmesan cheese - 200 g;
Fresh cream - a little more than half of the glass;
Basil and olive oil - at your discretion.
Preparation:
Prepare the sauce, this option is no more difficult than the previous ones. To begin with my and diced mushrooms and finely cut ham. In a skillet with olive oil, fry the mushrooms with ham for fifteen minutes, then add them to the cream and cook until the sauce thickens. At the end put the grated cheese and chopped basil leaves.
As you can see, you can cook carbonara with bacon or ham, cream or sour cream, garlic or without. In any case, you get a version of the traditional Italian sauce for pasta. And on top of all this, we will reveal some secrets of professional chefs.
Secrets of a tasty sauce
The Italians are not used for the carbonara smoked and salted pork jerky cheek. It has a very delicate structure has virtually no streaks, and frying is transparent. Pancetta is also used for the sauce carbonara, but has a very different taste and aroma.
Bright aroma carbonara sauce gives mascarpone cheese, which is added to the sauce for a special piquancy.
More cheese flavor sauce carbonara give it added pieces of blue cheese (blue cheese), which is cut into small cubes and allowed to melt in the sauce.
To make carbonara more meat and less fat, it put fried chicken.
As a spice ingredients for carbonara sauce with fresh herbs basil, tarragon or oregano.
To prepare this delicate sauce only needs to simmer as cheese and eggs are included in it, may curl up and spoil the appearance and taste of carbonara.
Carbonara never prepared for the future, and just before a meal.
Try different recipes and appreciate the great taste of this delicate sauce. Enjoy your appetite and successful culinary experiments!
We recommend that read: Tkemali sauce recipe
Contents:
Sauce for the Greek salad with lemon juice
Sweet sauce Greek salad
Sauce for the Greek salad Tzatziki
Sauce for the Greek salad with dressing Worcestershire
Sauce for the Greek salad with cheese and mayonnaise
Sauce for the Greek salad with vinegar and seasonings
Sauce for the Greek salad with two kinds of oil
No one would deny that the Greek salad - it's easy, fast, very helpful and incredibly tasty. That dish you simply can please the guests who came unexpectedly. But every woman prepares it in its own way, has in its arsenal of prescription and little secrets in order to maximize the food was delicious. In this topic, you see, it is a very important part of dressing for the salad, and today we will discuss some of his choices.
Sauce for the Greek salad with lemon juice
This sauce recipe will make your meal a refined and original.
Ingredients:
4 tablespoons olive oil
½ teaspoon sweet mustard
2 teaspoons lemon juice
basil, oregano to taste
black pepper and salt to taste
1 clove garlic
Cooking method:
Sweet mustard, olive oil, lemon juice and seasoning mix in a bowl. Finely chop the garlic and squeeze using chesnokodavki. Mix everything. To fill the dish is best just before serving.
If you have a blender - all the ingredients to pour and mix. The sauce is ready!
Sweet sauce Greek salad
The recipe is quite simple and no special components in itself does not contain, so this option can be considered the easiest to prepare.
Ingredients:
200 ml of olive oil
2 tsp sweet mustard
1, 5 teaspoons of honey
3 teaspoons of balsamic vinegar
½ tablespoon lemon juice
basil, salt, cheese to taste
1 clove garlic
Cooking method:
First, mix the olive oil, balsamic vinegar, lemon juice and honey. Crush the garlic and finely chop with a knife, or a squeeze frog. Add it sweet mustard and salt. Mix well with a fork or a corolla. Put the basil leaves and small pieces of cheese to the sauce for the Greek salad had before to fill the dish and serve.
Sauce for the Greek salad Tzatziki
This recipe with the homeland of our favorite salad - Greece, and it's called Tzatziki. It is perfectly suited for this dish, but aside from that, it can apply to the barbecue, burgers, vegetables, and even spread on bread.
Ingredients:
1, 5 cups of thick cream or yogurt
2 fresh cucumber medium size
4-7 large cloves of garlic
80 milliliters of vinegar, wine or cider can be
2 tablespoons olive oil
dill and freshly ground black pepper, salt to taste
2 tablespoons sunflower or olive oil
Cooking method:
First you need to clean the cucumbers from skin, then rub them on a coarse grater. A little squeeze, salt. Crush garlic with a knife, chop or just pass through spadefoot. Mix the grated cucumber, garlic, dill, pepper, vinegar and yogurt. If all previous ingredients can be added in any order, olive or sunflower oil is poured into the very last possible moment. The recipe does not have strict rules, so you can still put a little chopped olives and red pepper. The sauce is ready!
Sauce for the Greek salad with dressing Worcestershire
Ingredients:
100 ml of olive oil
½ tablespoon oregano
1 tablespoon vinegar
30 grams of Worcestershire sauce
1 teaspoon sugar
salt and freshly ground pepper to taste
2 cloves garlic
Cooking method:
Crush the garlic and finely chop. Mix all the ingredients and pour into a jar. Cover and shake well. Leave to stand for two days, just do not put in the refrigerator, it is better that it was kept at room temperature. The resulting mixture can be used as a sauce for the Greek salad, but before adding to the salad is always good shake. A simple recipe, is not it?
Sauce for the Greek salad with cheese and mayonnaise
Ingredients:
50 grams of crushed feta cheese
1 clove garlic
50 grams of mayonnaise
¼ tablespoon red wine vinegar
½ teaspoon oregano
1 tablespoon Worcestershire sauce
salt to taste
40 milliliters of oil
Crush the garlic and finely chop with a knife or pass through spadefoot. All are now mixed in a blender or in a regular bowl and whisk to mix. The recipe provides that the sauce must be done in advance, it is better that it is for the present day in the refrigerator. After pour this sauce salad and garnish with shredded cheese on top. The dish is ready!
Sauce for the Greek salad with vinegar and seasonings
Ingredients:
70 grams of apple cider vinegar
150 ml wine vinegar
½ teaspoon white pepper
1 tablespoon oregano
¼ teaspoon basil
¼ teaspoon rosemary
¼ teaspoon thyme
3 cloves garlic
Garlic Crush and pass through spadefoot, or finely chopped. Mix all ingredients in a bowl or blender, pour into a jar and shake well. The sauce is ready! This recipe is very simple and its preparation will not take you much time.
Sauce for the Greek salad with two kinds of oil
Ingredients:
100 ml wine vinegar
2 cloves garlic
½ teaspoon basil
2 tablespoons sugar
¼ teaspoon white pepper
150 ml of olive oil
1 cup vegetable oil
½ teaspoon salt
Cooking method:
Garlic pass through spadefoot or finely chopped, mixed in a bowl all ingredients except vegetable and olive oil. Leave the resulting mixture for twenty minutes to all the components soaked with vinegar. Now you can add the oil and mix thoroughly. In principle, this recipe is not regulated by strict rules, so you can add the oil in the last instance, before the filing of salad to the table.
Now that you know a few simple recipes for the sauce, so you can easily please or surprise unusual new flavor of the dish. Bon Appetit!
We recommend to check out: The recipe for the sauce, Caesar salad
