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TRICOLOR PASTA SAUCE * SPICY


In one of the favorite dishes of the Italian

INGREDIENTS * 150 grams of bacon (bacon)
* 2 to 3 red chillies tender
* 500 grams of ripe tomatoes * 1 onion

*
3 cloves garlic 2 tablespoons olive oil * Salt

* 400 grams of bucatini (pasta noodles as thick)
* 1 bunch basil

* Pepper * 70 grams of grated pecorino cheese (can substitute Parmesan)

PREPARATION:
1 .- Remove the crust from around the bacon, cut into pieces.
2 .- Slice in half over the peppers and rinse under running cold water.
3 .- Remove them seeds and white threads. 4 .- Trocéelas
and mash in a mortar or mill to a puree.
5 .- Remove the stems of tomatoes. 6 .- Escáldelos
in half and remove seeds.
7 .- Cut into wedges.
8 .- Peel the onion and garlic and giblets trocéelos. 9 .- Hot
oil in a frying pan and fry the bacon.
10 .- Add the onion and garlic.
11 .- fry until soft.
12 .- Combine chili sauce and cook a little.
13 .- Incorporate the tomato and cook over low heat for 15 minutes uncovered.
14 .- Meanwhile, boil salted water to cook the bucatini following the instructions indicated on the package.
15 .- Wash and cut basil leaves.
16 .- Season chutney with salt and pepper.
17 .- Drain pasta and toss with hot sauce.
18 .- Add half the grated cheese and basil.
19 .- Serve with remaining cheese aside.

Tips:

Serves 4 Prep time: 45 minutes
2.550 kJ per serving 610 kcal per serving


Source: Spicy Reihardt Hess.

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* HOT PEPPER SALAD GARLIC BREAD


source is an Arabic salad and chilli peppers peeled

INGREDIENTS * 500 g red peppers * 4 green chillies
tender
*
4 cloves garlic 1 teaspoon cumin
*
cilantro ½ teaspoon salt * ½ teaspoon
* 2 whole lemons
* 3 tablespoons olive oil
* 6 black olives for garnish
* Oil for baking

PREPARATION:
1 .- Preheat oven (preferably on the grill) at 250 º C (hot air oven with grill: 200 º).
2 .- Wash the peppers and chillies. 3 .-
Quarter the peppers lengthwise and remove the white threads, seeds and stem.
4 .- Cut the peppers lengthwise. 5 .-
Grease a baking sheet with oil and cover with foil.
6 .- Hand on the tray peppers, chili peppers (both with skin side up) and unpeeled garlic cloves.
7 .- Place the tray in the oven, bondable something, for 7 -15 minutes until the skin is roasted peppers and chillies.
8 .- Remove the pan from the oven. 9 .- Cool
peppers and chillies and remove the skin.
10 .- Spread it on a serving platter.
11 .- Peel the garlic.
12 .- Place in a mortar, cumin, cilantro and salt.
13 .- Add the peeled garlic and pound all ingredients until smooth.
14 .- Squeeze the juice of a lemon.
15 .- Mix the creamy texture with lemon juice and oil.
16 .- Pour over peppers and chili peppers as seasoning.
17 .- Wash with hot water and remaining lemon cut into slices.
18 .- Garnish the salad with black olives and lemon slices.
19 .- Serve at room temperature.

Tips:
can be prepared in advance

Serves 4 Prep time 45 minutes
Per serving: 500 kcal kj/120
To prepare the salad and mix all ingredients in advance without the dressing and cover with clear film.
The dressing is poured 30 minutes before serving. Serve with bread
banquet and Tunisian dry red wine.

Source: Spicy. Hesss Reinhardt.

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* HOT * Tortellini with

Turkish
This specialty serves both inbound and light snacks.
INGREDIENTS:
(4 people)
* 500 grams of ripe tomatoes strong
* 4 to 6 cloves garlic * 2 red chillies
tender
* Salt * Pepper

1 tablespoon paprika 2 tablespoons
crushed tomatoes packed
2 tablespoons olive oil 1 tablespoon
parsley
* 8 \u200b\u200bthick slices of white bread (freshly baked or day above)

PREPARATION:
1 .- Remove the stems of tomatoes. 2 .- Escáldelos
briefly in boiling water, peel, split them in half and remove seeds.
3 .- Pour off the pulp.
4 .- Peel and finely chop the garlic. 5 .- Wash
tender peppers, cut them in half lengthwise and remove seeds, the white threads and peduncle.
6 .- Trocéelas tiny.
7 .- Chop the tomato pulp with a knife.
8 .- Add minced garlic and chopped chillies.
9 .- Season with salt and pepper, paprika, tomato and olive oil packaging.
10 .- Pour into a bowl and garnish with chopped parsley.
11 .- Toast the slices of white bread and serve hot with garlic sauce.
12 .- Brush the slices with the sauce.

Tips:
Preparation time: 20 minutes
Per serving: 840 kcal kj/200
is important that the tomatoes are ripe but strong. Would otherwise result in a tomato sauce. Nor should run through the shredder.

Source: Spicy. Reinhardt Hess.

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CHUTNEY ONION AND PEPPER PAELLA

INGREDIENTS: * 1
trays of tortellini or your favorite Buitoni
* 1 bottle of homemade tomato sauce or your favorite Solís
* 1 red onion, Figueres type
* 1 clove
garlic, cayenne pepper * 1 * 1 ñora

1 tablespoon chopped parsley 1 tablespoon
*
chopped basil 2 tablespoons olive oil * Salt

*

Pepper PREPARATION: Boil
1 .- pasta in plenty of boiling water as instructed on the package.
2 .- Drain and keep hot.
3 .- Heat oil in a skillet and saute the onion until it begins to soften.
4 .- Add the clove of garlic, chopped pepper and cayenne and sauté another minute.
5 .- Add the tomato sauce and fresh herbs and cook everything for a few minutes.
6 .- Serve immediately with the pasta.

Tips:

Serves 4 Difficulty: Easy
Preparation time: 15 minutes
Tip: You can reserve a little cooking water to add to pasta sauce. Nora is a
The Murcia and Alicante pepper variety "ball", small, round and red, which is dried the sun. It tastes sweet and is widely used in the cuisine of the English Levant, especially in the Region of Murcia, Valencia (Alicante) and Cataluña.

Source: Kitchen Viva No. 23

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* CHICKEN AND WILD RICE PUDDING COFFEE


INGREDIENTS:
* 300 grams of medium shrimp
small mussels
* 8 \u200b\u200b* 1 / 3 cup wild rice * 5 fillets
chicken thigh
* 1 medium leek, chopped
* 2 cloves garlic, crushed pepper
* 1 / medium yellow pepper, chopped 1 bell pepper
* /
chopped medium red pepper 2 tablespoons chopped fresh thyme 1 cup
de arroz
* ¼ taza de vino blanco seco
* ½ cucharadita de hebras de azafrán
* 2 tazas de caldo de pollo
* 2 cucharadas de alcaparras escurridas
* 2 calabacines/zapatillos largos picados
* 1 cucharada de perejil fresco picado.

PREPARACION:
1.- Pelar los langostinos, salvo las cabezas y las colas.
2.- Limpiar los mejillones con un cepillo y eliminar las barbas.
3.- Cocer el arroz en una cazuela pequeña, destapada, durante 20 minutos; escurrir.
4.- Enjuagar el arroz con agua fria y escurrir bien.
5.- Dorar el pollo en una cazuela grande antiadherente; retirar de la cazuela.
6.- Escurrir sobre papel absorbente y cortar en slices.
7 .- Add the leek, garlic, peppers and thyme to the same pan, cook stirring for 5 minutes.
8 .- Add the rice, wine, saffron, broth and chicken, cook covered 12 minutes or until rice is almost ready.
9 .- Add the seafood, capers, courgettes and long grain rice, cover again and cook 5 minutes or until seafood is done.
10 .- Serve sprinkled with parsley.

NOTE: Per serving this recipe has 8 grams of fat and fiber grams: 510 calories.

Source: Cooking Healthy and Tasty. Diario El Nacional. Venezuela.

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*

INGREDIENTS:
* 1 cup of freshly brewed coffee and heavily loaded.
* 1 cup of white sugar 4 eggs

* * 1 / 2 pint of whole milk 1 pinch salt * 1 mold
"bavaroise" a silicone can be
* 1 container for the "bath"

PREPARATION:
1 .- Bring the milk to a boil, turn off heat and let cool.
2 .- Pass it to the glass of an electric mixer and mix until foaming with all other ingredients.
3 .- Pass the screen and fill the mold bavaroise. 4 .- Cook
-bath until curdle (about 25 minutes and unmold on a dish when warm.
5 .- It can be served accompanied by a small banana caramel.

Tips:

Serves 4 Difficulty: Easy
Preparation Time: 30 minutes

Source: Cooking Live. No. 23

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* CROWN PORK RIBS

INGREDIENTS:
* 1 whole pork rib crown tied
* 100 grams of lard
* 40 grams of paprika
*
salt 1 cup orange juice 1 orange

* * 1 * 1 lemon lime

* 12 pitted prunes
* Currants * Orejón peach

* Apples to taste * Oil


PREPARATION:
1 .- Make an ointment with lard, salt and pepper and smear the ribs on the inside, outside and under the skin.
2 .- Place in the pot, and over the fire, gradually seal all the outside. 3 .-
convenient to use two pairs of tongs to handle it well and not lose its shape.
4 .- Meanwhile preheat the oven to strong temperature.
5 .- Remove the roast from the fire, which should be gold, and leave in the pot to release juices.
6 .- This procedure causes some fibers to break the meat and resulte más tierna.
7.- Incorporar en un cuenco con el jugo de naranja los cítricos cortarlos en lonchas finas, las ciruelas y demás frutos secos.
8.- Verter en el centro e interior de la corona de cerdo e introducir en el horno.
9.- Transcurridos veinte minutos observar la cocción, y con un cucharón regar el asado con sus propios jugos.
10.- Introducir inmediatamente en el horno y en una bandeja aparte, poner a asar las manzanas untadas con aceite.
11.- Transcurridos 35 minutos dar por terminado el plato.


Tips:
Para 4 personas
Dificultad: fácil
Tiempo de preparación: 70 minutos
Consejo 1: Para hacer este plato es aconsejable utilizar a tall pan with nonstick substance.
Tip 2: You should use type Pippin apples or thick skin.
For optional garnish: sliced \u200b\u200bapples, skinned and halved over oil alo.

Source: Cooking Live. No. 23. The pleasure of eating.

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* HAKE

INGREDIENTS:
* 8 \u200b\u200bslices of hake
* 8 \u200b\u200b
Tudela asparagus roasted red pepper * 1
* 200 grams of shelled peas
* 3 cloves garlic 1 lemon

* * 1 point chili

* Flour
* Oil * Vinegar * Salt


PREPARATION:
1 .- Clean and dry the hake, battered with flour and brown in a skillet with oil.
2 .- Remove and arrange in a casserole.
3 .- In the remaining oil, fry the garlic and chili.
4 .- Then sprinkle with lemon juice and few drops of vinegar.
5 .- Add the sauce to the pan and sprinkle with salt.
6 .- Add the peas and asparagus and simmer for about 15 minutes.
7 .- Thicken the sauce with 1 tablespoon flour.
8 .- Let a few more minutes on the heat and serve in the pan, garnished with bell pepper cut into squares.

Tips:

Serves 4 Time: 1 hour 15 minutes
Difficulty:
low
Source: Easy Cooking. Picante.

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