THE HEART OF THE PASTA IS IN THE RIGHT SAUCE

Macaroni is a side dish that can be found on the kitchen shelf of every housewife. For Italians, this is a whole national dish, and all thanks to the sauces.

Macaroni is a side dish that can be found on the kitchen shelf of every housewife. For Italians, this is a whole national dish, and all thanks to the sauces.

 

Now there are many recipes for pasta with various sauces. But the first versions of this dish appeared in Europe in the 12th century, in the form of a tomato, olive oil and basil dressing. A little later they began to add cheese. And when it became known about the East with its abundance of spices, there was simply a gastronomic boom. Italian cooks began to play with spices and ginger, saffron, cloves and many other things appeared in sauces.

Nowadays, pasta is not only a daily home dish, it is served at celebrations in the most expensive restaurants.

Now there are about 100 types of sauces. But they are all divided into groups.

Tomato sauces are classic sauces, one of the most popular. To try a real sauce from Italy, it is better to use Italian products for cooking. This dressing is based on olive oil, tomatoes, garlic, basil and spices.

In second place, creamy ones are very soft and tender. They are prepared from onions, flour, chicken, cream, starch and nutmeg. Spices are added quite a bit.

Mushroom sauces are suitable for vegetarians or people observing fasting. This is a hearty dish that includes mushrooms, sour cream, cheese and spicy herbs.

Minced meat, ham, salami, bacon, sausages, as well as wine, garlic, tomatoes and dried herbs are used for meat sauces. It is very difficult to tear yourself away from pasta with a similar dressing, but it is worth noting that this is a rather heavy dish.

For those who are watching their figure or just in the season of vegetables, we advise you to try vegetable sauces. At the same time, you can use anything you like - pepper, eggplant, zucchini, spinach and much more. But the mandatory components are tomatoes and garlic.

Another type of light sauces is with seafood. Pasta with this dressing is low-calorie, tasty and very useful. The most common seafood is used here - mussels, shrimps, scallops, red fish, etc.

If you decide to cook pasta with sauce at home, you should follow some recommendations.

First of all, natural ingredients. Everything you need can be ordered in a verified online store with delivery, while getting real products from Europe. For example, high-quality Provence mayonnaise or Italian hard wheat pasta.

In order to experience a rich taste, it is better to prepare the sauce before use. A very important point is the degree of readiness of the pasta, they should be slightly undercooked, because when served with hot sauce, they will reach the required state. Chefs recommend choosing parmesan for dressing, it is considered the most suitable cheese. Garlic should not be crushed, it is better to cut it. And one more nuance, for a beautiful presentation of a dish, you need not only the right dishes, but also the matching of pasta and sauce. So, for example, spaghetti is best combined with a liquid sauce with small pieces of meat. And for short, large pasta, a thick dressing with large ingredients is perfect.

Visit an Italian restaurant, go to Rome or cook a great dinner at home - it's up to you. But you must try real Italian pasta with the perfect sauce!