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Shells in sauce.

Shells in sauce.

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Take the shells as they are collected from the river, go through 2/3/4 cold water to wash, then gently clean the shell of the shell well, one by one.

Put a pot of water on the fire to cover the shells, after they are cleaned and the water boils, put the shells. Leave it to boil until all the shells open, which means a maximum of 2/3 minutes. Remove the shells with a spatula with a sieve and then remove the meat from the shell one by one, passing the meat through a stream of warm water.

Peel the onions and cut the scales, then put them in olive oil to harden with a drop of water. when the onion turns a little yellow, add the tomato sauce, olives, mushrooms and all the spices. Specifically, the garlic is crushed first.

Let it boil for about 5 minutes, after which the sauce is ready. Turn off the heat and put the meat from the shells in the sauce.

It is served like Romanian stew, next to hot polenta and sour cabbage salad.

Good luck!

Shells In Red Sauce

A simple recipe to cook that will be the delight of every meal, Shells in Red Sauce. You only need 30 minutes to skillfully handle the shells in a Wok pan. Nothing easier!

Wash about 20 pieces of shells in cold water, opening the closed ones with a knife. Before starting their preparation, they will be left to drain for a few minutes.

Cut the white onion into large squares and finely chop the 6 cloves of garlic. Pour 5 tablespoons of olive oil in a Wok pan and when it heats up add the onion and garlic to the frying pan. Sprinkle with salt and pepper to taste and stir continuously until the vegetables harden and turn golden.

Next we will add the shells, 250 gr. Cirium or other tomato paste, 10 basil leaves and 250 mg of water. Stir, cover the pan and let the shells cook for 15 minutes.

At the end, finely cut half a bunch of parsley and sprinkle it in the pan, turn off the heat and cover the shells and vegetables with the lid for 5 minutes.

The shells in Red Sauce are placed on a plate next to a vegetable garnish and enjoyed to the last mouthful. Irresistibly good!

A long time ago, in a completely different life, I did ballet. I spent 10 years & # 8211 part of my childhood and all my adolescence & # 8211 in the company of the dance I fell in love with.

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I am not a fan of traditional food, heavy and with too much meat.
I would taste your shells!

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Hello! I look forward to seeing you with delicious recipes whenever you want to cross the threshold of my blog!

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Hake With Shells, Cherry Tomatoes In Parchment Paper

Preheat the oven to 200C. Heat a tablespoon of extra virgin olive oil in a pan. Add the chorizo ​​slices and let them cook for 2-3 minutes. Add the garlic and let it cook until soft, then add the cherry tomatoes with the sugar and paprika. Leave the mixture on the fire for about 3-4 minutes and then remove the pan from the heat. Add the teaspoon of fennel and season to taste. Make as large a circle as possible out of a roll of parchment paper (you will need 4 in total). Divide the mixture of tomatoes evenly between the 4 circles, making sure it is placed in the center. Place a piece of hake followed by 5 shells and a spoonful of sherry in the center of each circle. Season to taste. Join the two parts of the circle, and then fold again. Place them on a well-preheated baking tray and let them cook for 6-8 minutes. Meanwhile, heat a grill pan. Add the slices of bread and let them fry for 1 minute on each side. Sprinkle with remaining oil and a little sea salt. To prepare the sauce, mix the mustard with the lemon juice in a small bowl and then slowly add the olive oil until it becomes a homogeneous emulsion. Season to taste. Put the arugula leaves in a small bowl and pour a little of the sauce until it covers the leaves. To serve, place the fish on a heated plate and add the leaves with the mustard sauce and a piece of toast.

Video: τυρόπιτα εξπρές με χωριάτικο φύλλο σε 10 τη φτιάχνουμε cheese pie CuzinaGias (July 2022).


  1. Niran

    well what can you say ...

  2. Mezigis

    you were not mistaken, everything exactly

  3. Naoko

    I confirm. I agree with told all above. Let's discuss this question. Here or in PM.

  4. Garon

    Please explain in more detail

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