3 рецепта пасты: паппарделле с телятиной, тальятелле с лососем и спагетти с морепродуктами

Сегодня, 25 октября, во всем мире отмечается День пасты. Гастрономический праздник во всех его проявлениях главным образом устраивается в Италии, на родине этого блюда, но и в других странах не упускают возможности отметить этот день в календаре. Мы решили присоединиться к кулинарному флэшмобу и приготовили для вас подборку 3 рецептов пасты: паппарделле с телятиной, тальятелле с лососем и спагетти с морепродуктами.

Тальятелле с лососем

3 рецепта пасты: паппарделле с телятиной, тальятелле с лососем и спагетти с морепродуктами

Ингредиенты:

Паста тальятелле  — 80 г
Филе лосося — 100 г
Сливки 30-процентные — 150 мл
Соус устричный — 10 мл
Соус унаги — 10 мл
Лук-шалот — 10 г
Икра красная — 15 г
Базилик — 3 г
Кресс-салат — 2 г
Соль морская — 3 г
Перец черный — 1 г
Водоросли вакаме — 1 г
Вино белое — 50 мл

Способ приготовления:

1. Для приготовления сливочного соуса: выпарить в сотейнике вино, добавить сливки, морские водоросли вакаме и выпарить еще раз на медленном огне. Затем добавить соус унаги и немного соли по вкусу.

2. Предварительно отварить пасту до состояния аль денте. Выложить в приготовленный сливочный соус.

3. Запечь филе лосося в устричном соусе — при температуре 180 градусов 7-10 минут.

4. Выложить запеченный лосось на приготовленную пасту в соусе. Украсить красной икрой, кресс-салатом и соцветиями базилика.

Рецепт подготовил шеф-повар Duran Bar Николай Бакунов

Паппарделле с телятиной

3 рецепта пасты: паппарделле с телятиной, тальятелле с лососем и спагетти с морепродуктами
Ингредиенты:

Паппарделле — 80 г
Вешенки — 30 г
Телятина — 150 г
Оливковое масло — 10 г
Помидоры черри — 50 г
Соус терияки — 70 г
Черный кунжут -10 г
Перец чили — 15 г
Чеснок — 1 г
Кинза — 1 г

Способ приготовления:

1. Тонкие ломтики филе телятины обжарить на растительном масле с добавлением черри и грибов, затем влить соус терияки.

2. Отдельно отварить пасту паппарделле в подсоленной воде.

3. Добавить отварную пасту и рубленный чеснок. Сливочное масло положить в готовую пасту, все перемешать. Выложить в тарелку, посыпать кунжутом, перцем чили, украсить листьями кинзы.

Рецепт подготовил шеф-повар ресторана «Гранд Европейский Экспресс» Алексей Берзин.

Спагетти с морепродуктами

3 рецепта пасты: паппарделле с телятиной, тальятелле с лососем и спагетти с морепродуктамиИнгредиенты:

Спагетти — 300 г
Бульон куриный — 250 г
Петрушка — 15 г
Вино белое сухое — 200 г
Чеснок — 2 зубчика
Лук-шалот — 40 г
Томаты черри — 60-80 г
Сыр пармезан — 100 г
Базилик зеленый свежий
Морской гребешок — 350 г
Мини-кальмары — 150 г
Креветки тигровые — 500 г
Мидии — 120-150 г

Для соуса:

Томаты спелые свежие — 1,5 кг
Лук белый — 150 г
Базилик зеленый свежий — 10 г
Масло оливковое — 50 г
Соль, перец по вкусу

Способ приготовления:

1. Для приготовления соуса свежие томаты надрежьте сверху, бланшируйте и снимите кожицу. Разрежьте на четыре части, удалите семена. Репчатый лук очистите и нарежьте мелкими кубиками. На разогретую сковороду влейте масло, добавьте репчатый лук, тушите в собственном соку на медленном огне до мягкости. Затем добавьте томаты, продолжайте тушить до состояния легкого пюре. Приправьте солью, перцем и измельченным базиликом, перемешайте и остудите.

2. Отварите пасту до состояния аль денте. 

3. Часть пармезана натрите на терке, а другую нарежьте тонкими слайсами.

4. Морепродукты обработайте. Разогрейте сковороду, влейте оливковое масло, выложите мидии, закройте крышкой, готовьте на умеренном огне, пока мидии не откроются. Затем выложите креветки, гребешки. В конце выложите кальмары, рубленные лук и чеснок, обжаривайте еще 1-2 минуты, а затем влейте белое вино.

5. Когда вино выпарится, добавьте томатный соус, выложите сваренную пасту, добавьте бульон, нарезанные томаты черри и варите до готовности морепродуктов и пасты. В конце добавьте часть натертого пармезана, нарезанную петрушку. Доведите до вкуса, перемешайте, выложите на тарелки, украсьте слайсами сыра пармезан, свежим базиликом и сразу подавайте.

Рецепт подготовил шеф-повар ресторана «Кому жить хорошо» Алексей Желнов.

По материалам: ru.hellomagazine.com

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