Crespelle usoare la cuptor cu dovlecei si ricotta

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMiruQCAIUewOCqN8o1s8VLW7VMJJ0u-QKYDmxzTSwrtn5aqe6vOqsbVHdDONY4ygytTcXiM2UI0j16TlfxzjJJcL8iPFTqBTRfdevOFy1bGzXnHmapMcU9EstPr3igCxSxw2LSsowEc/s1600/Immagine+318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMiruQCAIUewOCqN8o1s8VLW7VMJJ0u-QKYDmxzTSwrtn5aqe6vOqsbVHdDONY4ygytTcXiM2UI0j16TlfxzjJJcL8iPFTqBTRfdevOFy1bGzXnHmapMcU9EstPr3igCxSxw2LSsowEc/s1600/Immagine+318.jpg" width="640" /></a></div> <br /> <br /> Un prim fel rafinat, delicat la gust si ca textura, obtinut din ingrediente simple, de toata ziua. Crespelle sunt versiunea italiana a clatitelor romanesti, e din familia crepes, pancakes etc, diferenta fiind ca sunt obtinute dintr-o compozitie mai lichida, ceea ce le face mai moi si mai placute. E un fel care niciodata nu dezamageste, foarte versatil, intrucat umplutura poate varia de la dulce la sarat si tine de fantezia fiecaruia sa descopere noi si noi combinatii. E o buna alternativa la lasagna, se pregteste mai repede si e mai delicat. Se poate conserva max. 2 zile in frigider, dar data fiind textura fina, nu e indicat sa le congelati.<br /> Eu am ales o umplutura delicata cu dovlecei & ricotta, insa o puteti varia, total sau partial. De incercat si mancat, imaginea reuseste doar partial sa redea ideea.<br /> <br /> Cantitati pentru circa 20 bucati (format mic) - 1 portie = 2 crespelle<br /> <br /> <b>crespelle </b><br /> 2 oua<br /> 125 g faina 00<br /> 250 ml lapte<br /> 15 g unt<br /> sare 4 g  <br /> piper<br /> <br /> <b>umplutura</b><br /> 2 dovlecei<br /> 100 g ricotta<br /> 30 g parmezan ras<br /> 100 g sos bechamel *<br /> <br /> sos de rosii cateva linguri<br /> parmezan ras de presarat in tava, o mana <br /> <br /> Crespelle se fac in maniera clasica in care se fac si clatitele, cu mici diferente la coacere. Se amesteca intr-un bol faina cu ouale si sarea:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjummt53QdK8_JD3yMMjWLwSSOywJ1b2NiFsESEqYfsUziJ20NHTgAv2tbh9SJwuivld1fSJqLIubvxhMz__I2EWyHoFl55tNeqLLgAc7YUgg2ZhXUWdoGi4-PAVlgu0S_zPe5oUbBcT3E/s1600/Immagine+275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjummt53QdK8_JD3yMMjWLwSSOywJ1b2NiFsESEqYfsUziJ20NHTgAv2tbh9SJwuivld1fSJqLIubvxhMz__I2EWyHoFl55tNeqLLgAc7YUgg2ZhXUWdoGi4-PAVlgu0S_zPe5oUbBcT3E/s1600/Immagine+275.jpg" width="640" /></a></div> <br /> La ele se adauga laptele, se amesteca foarte bine, astfel incat sa nu ramana granule de faina, apoi se adauga si untul topit. Se obtine o compozitie de consistenta  mai degraba lichida, e esentiala consistenta intrucat de ea depinde rezultatul final, trebuie sa fie fluida, sa curga:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRCrh6tNm8FAAw0XwBJULtc0vCgSMR5sXqTXhlxOIH4PyK7dM3rkegHnk_2LW6WoFcwPKW15plYQmsbr2WdnUSEaUw76ViAYwGEqL0tJYIU3H9J3QOVCYfQhgk59XH68XF35_jchU088/s1600/Immagine+280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRCrh6tNm8FAAw0XwBJULtc0vCgSMR5sXqTXhlxOIH4PyK7dM3rkegHnk_2LW6WoFcwPKW15plYQmsbr2WdnUSEaUw76ViAYwGEqL0tJYIU3H9J3QOVCYfQhgk59XH68XF35_jchU088/s1600/Immagine+280.jpg" width="640" /></a></div> <br /> <br /> Se coc apoi una cate una intr-o tigaie antiaderenta mica, eu am folosit una de 15 cm diametru, in care am topit untul. Cand puneti compozitia trebuie sa fie incinsa, dar nu in exces. Cantitatea de compozitie : atat incat sa obtineti o foaie de circa  2-3 mm grosime, deci subtire. Le coaceti cat mai putin, astfel incat sa ramana cat mai moi. Le intoarceti pe partea opusa cand arata asa:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyaAIcsotlCvVYwXN8-kU8PEtHZ4DrBU_iyftQ5jPWZQrHKWXvaQteO2_9L-ZRAUaqpAOyZSiuS3JfNUuYRWYzQicU5RchpiuwOBBMF-3q2otDATKTuBn2GhXSZI1fbKUcrTJgpTFSKE/s1600/Immagine+284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyaAIcsotlCvVYwXN8-kU8PEtHZ4DrBU_iyftQ5jPWZQrHKWXvaQteO2_9L-ZRAUaqpAOyZSiuS3JfNUuYRWYzQicU5RchpiuwOBBMF-3q2otDATKTuBn2GhXSZI1fbKUcrTJgpTFSKE/s1600/Immagine+284.jpg" width="640" /></a></div> <br /> <br /> O tineti doar cateva secunde si pe partea cealalta, cand e gata arata cam asa, adica nu a capatat puncte rumenite, precum clatitele:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WtXXoJoim5AuDX9mtzWKHDh-QMHs4GwqPskm3VDOPK4NiIUgHfDMEoiivKhfZ2CVz2fjlejPh6PAcRk4Un1ZgngX1pSduSY-IA937TUV10AhjEctdqYKB9gLIaKNrqf2jR67oXQCbo8/s1600/Immagine+292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WtXXoJoim5AuDX9mtzWKHDh-QMHs4GwqPskm3VDOPK4NiIUgHfDMEoiivKhfZ2CVz2fjlejPh6PAcRk4Un1ZgngX1pSduSY-IA937TUV10AhjEctdqYKB9gLIaKNrqf2jR67oXQCbo8/s1600/Immagine+292.jpg" width="640" /></a></div> <br /> Dupa ce le faceti pe toate, sau in paralel, daca e posibil, pregatiti dovleceii, ii taiati cubulete si ii caliti intr-o lingura de ulei de masline sau de floarea soarelui, la foc mediu. Ii tineti cam 10 minute pe foc amestecand des, iar dupa primele 5 minute adaugati cateva linguri de apa, ca sa nu se arda. Trebuie doar sa se inmoaie, fara sa inceapa sa se dezintegreze. Asa arata cand sunt gata:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUfJueb4x2k0stE0FWH5RW0qLN2RARAuR4TUOvVN189QWXBIZLs3-vngGdPvHXuoRXRYRJKEQAKN-8aojQNhqxKSGmb1redmKLghIxhc1IX0D0M_AbUPiIKQYCdj4hZhTEEz1rGLY4-Y/s1600/Immagine+290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUfJueb4x2k0stE0FWH5RW0qLN2RARAuR4TUOvVN189QWXBIZLs3-vngGdPvHXuoRXRYRJKEQAKN-8aojQNhqxKSGmb1redmKLghIxhc1IX0D0M_AbUPiIKQYCdj4hZhTEEz1rGLY4-Y/s1600/Immagine+290.jpg" width="640" /></a></div> <br /> Cand se racoresc putin, ii amestecati cu ricotta, parmezan ras si sos bechamel, jumatate din cantitatea indicata, completand dupa gust cu sare si piper:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yFbPB7koF6He1XDzusYG380SUHkCZsGS2dTawgKhmc4pZKRb0pjgznITVIxwxBYrPm5E7QNrJmfqbmXb1T7d_1HriN3p2WESFsgnxm1d0jO_qIG2vFNjA8uHatD2Zd51sHln9wlqM9E/s1600/Immagine+301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yFbPB7koF6He1XDzusYG380SUHkCZsGS2dTawgKhmc4pZKRb0pjgznITVIxwxBYrPm5E7QNrJmfqbmXb1T7d_1HriN3p2WESFsgnxm1d0jO_qIG2vFNjA8uHatD2Zd51sHln9wlqM9E/s1600/Immagine+301.jpg" width="640" /></a></div> <br /> <br /> Acum, umplem fiecare foaie de crespelle, pozitionand cate o lingura din compozitia de mai sus in mijloc:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqaref4x7ry5ApoWY7UvJvnarGmcPo1vR9Cwfp-kAzvVroRcV3tj3nyzj1ureXiWSvIhOT4OopEGxPLSbCnZS_5UomyX7Va0ShD5uKs296SI1bteE4d_3FlHx58-xtr-WmV6XyNufZsY/s1600/Immagine+303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqaref4x7ry5ApoWY7UvJvnarGmcPo1vR9Cwfp-kAzvVroRcV3tj3nyzj1ureXiWSvIhOT4OopEGxPLSbCnZS_5UomyX7Va0ShD5uKs296SI1bteE4d_3FlHx58-xtr-WmV6XyNufZsY/s1600/Immagine+303.jpg" width="640" /></a></div> <br /> <br /> Foile se impaturesc in forma de triunghi, adica intai pe jumatate, si din nou la fel, pe sfert, facand astfel incat compozitia sa se aplatizeze usor in interior:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gByQr7xl2Xa7yOZqi70eNtbpMbPecSjwJ4ZwB-i2asGMYJox3Gqax-svkS-FN1hBaiQj8pUUBDfLluWLM3dO41Aq09CQmsVwjyZ-KWm8FtrW0VJ6Vc_fW1_KrQ5moXy_pwFbGeL-Xts/s1600/Immagine+304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gByQr7xl2Xa7yOZqi70eNtbpMbPecSjwJ4ZwB-i2asGMYJox3Gqax-svkS-FN1hBaiQj8pUUBDfLluWLM3dO41Aq09CQmsVwjyZ-KWm8FtrW0VJ6Vc_fW1_KrQ5moXy_pwFbGeL-Xts/s1600/Immagine+304.jpg" width="640" /></a></div> <br /> Foile umplute se pozitioneaza intr-o tava termorezistenta, de preferinta de sticla sau ceramica:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0C8RTQuA3yCcTflhcczhNTRyrcdrlpdga6LqhZDoMQWYAxIxOHBgRUnJjGFgrzVDaFP4FKRlBHpVYTiFUwdWBc-gxKJUkIUva-h3aCjw9MXbf0vitMlHfK6DreiC4ZuwNo4JXFxtWMYE/s1600/Immagine+305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0C8RTQuA3yCcTflhcczhNTRyrcdrlpdga6LqhZDoMQWYAxIxOHBgRUnJjGFgrzVDaFP4FKRlBHpVYTiFUwdWBc-gxKJUkIUva-h3aCjw9MXbf0vitMlHfK6DreiC4ZuwNo4JXFxtWMYE/s1600/Immagine+305.jpg" width="640" /></a></div> <br /> Peste ele se toarna cealalta jumatate de sos bechamel ramasa:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jmENwh72EqXGLTkeMQtnvsT6mFr9GrwT6heVkWgGZldfRo6mw6QjSmBDlKQsdrAAL3mKsaVavNAG8vSBKbD4KgtyI9oKqcVbsbvtmd4TIcpGHSfihGQlL_ZkJilun3pT7OSFHxePATs/s1600/Immagine+308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jmENwh72EqXGLTkeMQtnvsT6mFr9GrwT6heVkWgGZldfRo6mw6QjSmBDlKQsdrAAL3mKsaVavNAG8vSBKbD4KgtyI9oKqcVbsbvtmd4TIcpGHSfihGQlL_ZkJilun3pT7OSFHxePATs/s1600/Immagine+308.jpg" width="640" /></a></div> <br /> Deasupra, se completeaza cu sosul de rosii:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTrqrh_KRGsvhSEB_tYKvc8ernWhBeBrqJichuNCL5bYOcMvte5K9qGWjnECijfM8ofk1AHZFRY7y61fSovDxthJfQv8-8fGkYjFJckP-lFFHoYFYjvZJykNJAK4-0njiZ3akE13Ta9g/s1600/Immagine+310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTrqrh_KRGsvhSEB_tYKvc8ernWhBeBrqJichuNCL5bYOcMvte5K9qGWjnECijfM8ofk1AHZFRY7y61fSovDxthJfQv8-8fGkYjFJckP-lFFHoYFYjvZJykNJAK4-0njiZ3akE13Ta9g/s1600/Immagine+310.jpg" width="640" /></a></div> <br /> Ultima miscare, o mana de parmezan ras, piper si eventual putina sare:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislwFO_vPXcK0-DnM1L5MLPXTfj1lQ-rBFu7a4ULawErB02XrYtjRYEP0WvLVFzaq-p2MgNWFzNC3YrHCff84sGFmAicUklgXN8aIlaovNAofvTddiv9Kir0oMN3tblAcMdgj1LI8LUA0/s1600/Immagine+311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislwFO_vPXcK0-DnM1L5MLPXTfj1lQ-rBFu7a4ULawErB02XrYtjRYEP0WvLVFzaq-p2MgNWFzNC3YrHCff84sGFmAicUklgXN8aIlaovNAofvTddiv9Kir0oMN3tblAcMdgj1LI8LUA0/s1600/Immagine+311.jpg" width="640" /></a></div> <br /> Tava se da la cuptor 15- 20 de minute, din care ultimele 3-4 la grill. Rezultatul final:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0a0edUmZ2cpJwk8xwiZe9fNNaA20tVi00C2flKU1aTwl8cmJ1cA6Rm1nNQokDmeIfjV1OXdlYD5QFOLgdc2mbWZKwlsTOzl9VexP67YHR_sXdk4-ZmDTHBFgPn4sROtkD7QC6D5N6G4/s1600/Immagine+315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0a0edUmZ2cpJwk8xwiZe9fNNaA20tVi00C2flKU1aTwl8cmJ1cA6Rm1nNQokDmeIfjV1OXdlYD5QFOLgdc2mbWZKwlsTOzl9VexP67YHR_sXdk4-ZmDTHBFgPn4sROtkD7QC6D5N6G4/s1600/Immagine+315.jpg" width="640" /></a></div> <br /> <br /> * <b>Tips</b>: sosul bechamel il puteti cumpara sau il puteti prepara, e simplu si dureaza cateva minute doar. Am explicat cum se face aici <a href="http://mammalapasta.blogspot.it/2014/01/cum-sa-face-o-lasagna-de-la-la-z.html">http://mammalapasta.blogspot.it/2014/01/cum-sa-face-o-lasagna-de-la-la-z.html</a><br /> <br /> PS. Daca faceti monoportii in vase mici le puteti servi separat ca aperitiv cald.<br /> Crespelle sint o baza pe care va puteti exercita imaginatia schimband umplutura cu alte combinatii dupa propriile preferinte: ton cu sos de rosii, ragù, bacon cu mazare, patru feluri de branza (quatro formaggi), mix de legume trase la tigaie, creveti si fasole verde, cascaval cu spanac si mai adaugati voi ;)<br /> <br />

Crespelle usoare la cuptor cu dovlecei si ricotta

Un prim fel rafinat, delicat la gust si ca textura, obtinut din ingrediente simple, de toata ziua. Crespelle sunt versiunea italiana a c...

Spaghetti al ragu' bolognese/ sos de rosii cu carne

<div class="separator" style="clear: both; text-align: center;"> </div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWV0ZT_yA6CI2v4i2Ug654wkCJQ9a8f1a3HK_eyPJvObEp9tlelftY8PzAVrOIecxBeqVn2u7hzDyPoRhDdIbF_t0kf-7HQ5D7GSS4T103nh805sHp7paWrWLxlItkCiOq4wgF3r3YJc/s1600/Immagine+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWV0ZT_yA6CI2v4i2Ug654wkCJQ9a8f1a3HK_eyPJvObEp9tlelftY8PzAVrOIecxBeqVn2u7hzDyPoRhDdIbF_t0kf-7HQ5D7GSS4T103nh805sHp7paWrWLxlItkCiOq4wgF3r3YJc/s1600/Immagine+035.jpg" width="640" /></a></div> <br /> <br /> Greu de tradus in orice limba a pamantului numele acestui fel, atat e de impamantenit ca fel tipic al teritoriului care circumscrie Bologna. Impatimitii de paste de-a lungul si de-a latul planetei i-au memorat si numele, nu doar ca au invatat sa il gateasca. Sint teribil de simpatici turistii americani cand se concentreaza sa comande in italiana sau cel putin sa citesca in italiana din meniu.<br /> Prepararea pastelor cu ragà presupune aproape un ritual care aduce dupa el placerea de a le consuma impreuna. Nu sint greu de facut, e insa nevoie de ceva timp, dar merita investitia pentru ca o parte din sosul obtinut il puteti congela si folosi dupa nevoie/placere sau puteti face cu el o lasagna care sa va ajunga pe tot sfarsitul saptamanii. Puteti lua si la birou, cu conditia sa le puteti incalzi putin, chiar si langa calorifer. Le puteti si conserva in frigider 2-3 zile. Ragu' bolognese reprezinta excelenta bucatariei italiene, un clasic pe care nici o moda nu reuseste sa il detroneze. Este adevaratul ragu' bolognese, care e cel descris mai jos de mine, nu luati de bune imitatiile. Puteti, evident, improvisa si modifica, dar pornind de la reteta clasica, doar asa veti putea face diferenta si va veti putea apara de diletanti si preparate improbabile.<br /> N-am intalnit pe nimeni caruia sa nu-i placa o portie de lasagna alla bolognese. Daca le faceti o data, o sa va intoarceti toata viata pe urmele propriilor pasi. Garantat.<br /> <br /> Cum se face ragù bolognese - reteta clasica ( cu spaghetti, tagliatelle, lasagna, gnocchi)<br /> <br />  La treaba, deci (ingredientele sunt pentru mai multe portii de spaghetii sau pentru o tava de lasagna, eventual se poate conserva):<br /> <br /> 500 g carne tocata mix vita cu porc<br /> 1 ceapa<br /> 1 morcov<br /> 1 bucata telina (cam cat morcovul)<br /> 2-3 linguri ulei de masline<br /> 1 pahar  devin rosu <br /> 1 pahar de lapte<br /> 50 g concentrat de rosii + 250 ml supa de legume (legume + oase) sau 500 ml suc de rosii <br /> sare, piper<br /> <br />  In continuare, pasii care trebuie urmati in mod obligatoriu si in aceasta ordine:<br /> <br /> Legumele se toaca marunt si se pun la calit intr-o tigaie antiaderenta si cat mai mare. Se amesteca la foc viu cateva minute pana cand  prind putina culoare si se rumenesc usor. Atentie sa nu se arda.<br /> In faza asta, carnea tocata se adauga peste legumele rumenite, trebuie insa neaparat sa fie maruntita cu mainile, altfel ramane compacta si nu e bine, pentru ca schimba gustul sosului. O adaugati putin cate putin peste legume si le caliti in continuare impreuna la foc viu pana si carnea se rumeneste, amestecand cat mai des. Atentie, flacara fiind mare se poate arde repede. Cand carnea a prins culoare, se da flacara la maxim si se stinge cu vinul rosu, amestecand energic, tot la flacara mare, pana vinul se evapora. Odata evaporat alcoolul din vin, flacara se da la minim si se potriveste de sare si piper dupa gust.<br /> In continuare, se adauga sucul de rosii tot odata, se amesteca bine si se lasa la fiert la nivelul cel mai mic al flacarii. Eu am invocat sucul de rosii pentru ca e de obicei la indemana. Daca folositi concentrat de rosii , asa cum prevede reteta originala, se dizolva concentratul in putina supa de legume  si se adauga in tigaie la fel cum procedam cu sucul de rosii, anterior explicat. Ulterior, se adauga cate putin din supa de legume, atunci cand  sosul tinde sa devina prea dens. La fel si in varianta  cu sucul de rosii, daca devine prea dens picurati putina  supa de legume sau, apa, in lipsa (ceea ce nu e recomandabil :) ). Supa de legume e simplu de preparat, cum se prepara in tipsul de mai jos *.<br /> In ambele variante, spre final se adauga un pahar de lapte. Se lasa la fiert la foc mic mic circa 2 ore. In final se mai potriveste o data de sare si piper. Sosul trebuie sa rezulte dens dar fluid. Se poate prepara cu el spaghetti, tagliatelle sau celebra lasagna alla bolognese (despre care o sa vorbim zilele viitoare). Pentru spaghetti sau paste, pastele se fierb conform instructiunilor de pe pachet, se amesteca pur si simplu cu sosul si se servesc presarand parmezan si piper direct in farfurie. La o portie de spaghetti (100 g) e nevoie de 4-5 linguri ragu'.<br /> Sosul trebuie sa arate cam asa cand e gata: <iframe aria-label="Edit post. Compose mode." class="composeBox editable" frameborder="0" id="postingComposeBox" name="Rich text editor" style="background-color: white; height: 100%; padding: 0px;"></iframe><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPt17YKRi2byEovE27tJwSB77LKbzk-IPSLbD3BXUbKLv1FdKyOB0K6b1ALLW_LK9M_bw3dTV6YM1FdnCohloEytkEk0pPvh6uTRM1DFwCL1iYJ3crpnfMdTziEAPNiGbOJ2p3vdjyvsY/s1600/Immagine+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPt17YKRi2byEovE27tJwSB77LKbzk-IPSLbD3BXUbKLv1FdKyOB0K6b1ALLW_LK9M_bw3dTV6YM1FdnCohloEytkEk0pPvh6uTRM1DFwCL1iYJ3crpnfMdTziEAPNiGbOJ2p3vdjyvsY/s1600/Immagine+039.jpg" width="640" /></a></div> <br /> <br /> <br /> Tips: * supa de legume - gasiti cum se prepara aici <a href="http://mammalapasta.blogspot.it/2013/12/risotto-pere-gorgonzola.html">http://mammalapasta.blogspot.it/2013/12/risotto-pere-gorgonzola.html</a> .<br /> <br /> <br /> <br /> <br /> <br />

Spaghetti al ragu' bolognese/ sos de rosii cu carne

Greu de tradus in orice limba a pamantului numele acestui fel, atat e de impamantenit ca fel tipic al teritoriului care circumscrie B...