Fettucine cu creveti si dovlecei cu aroma de curry

<br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDrW4l99Wtq__AF5EcEHA2YQfbF0OxScVYKoR-B3eUYMyr521A78hSDZpbYUkgdImhTGfwSX8JIWvB0KLjeEz_rAm8rrQh1-ZnE4qgFBYNxEi2c3YA3sIoSSQnDFcTvv8OcA1keZC0BE/s1600/Immagine+1105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDrW4l99Wtq__AF5EcEHA2YQfbF0OxScVYKoR-B3eUYMyr521A78hSDZpbYUkgdImhTGfwSX8JIWvB0KLjeEz_rAm8rrQh1-ZnE4qgFBYNxEi2c3YA3sIoSSQnDFcTvv8OcA1keZC0BE/s1600/Immagine+1105.jpg" width="640" /></a></div> <br /> Un fel de paste consacrat in Italia, are o mie si una de versiuni, in functie de gustul personal si de ce avem la indemana. Eu am adaugat la reteta clasica o usoara aroma de curry, care aminteste de India, unde crevetii si curry sint o combinatie obisnuita. In plus, gustul puternic al crevetilor se echilibreaza mai mult decat bine cu cel neutru al dovleceilor si cu prospetimea lor, ambele fiind puse in evidenta in combinatia cu curry. Fiind insa dulci, avem nevoie de ceva care sa contrabalanseze: stingem sosul cu putin vin alb. Asta e tot, in linii mari. E un fel de paste pe care il puteti pregati in circa un sfert de ora, crevetii se pot folosi fara a fi decongelati, daca va grabiti. Daca nu va grabiti, e mai bine sa ii decongelati si scurgeti, uneori contin conservanti chiar si sub forma congelata.<br /> Totodata, mai ales pentru amatorii de crustacee, e un fel de paste cu care mergeti la sigur si il puteti consuma si rece, a doua zi. Daca mai ramane ceva.<br /> <br /> 2 portii<br /> <br /> 200 g paste lungi si late ( de preferinta fettucine, tagliatelle sau linguine) <br /> 200 g creveti (congelati ok)<br /> 200 g dovlecei ( 1 dovlecel mediu)<br /> 1 ceapa<br /> 3 linguri ulei de masline <br /> 1 pahar cu vin alb<br /> 2 linguri smantana dulce (eu prefer vegetala)<br /> sare<br /> piper<br /> curry - 1 varf de cutit<br /> erba cipollina/patrunjel/marar verde tocat marunt<br /> <br /> Incepeti prin a fierbe pastele, conform indicatiilor, pastrandu-le al dente. Cand sint gata, le strecurati, le clatiti cu apa rece si le tineti la indemana.*   Eu am ales fettucine, pentru ca sint mai late si echilibreaza mai bine aroma generala a sosului. Deopotriva de bine merg si tagliattele sau linguine, mai putin spaghetti, care sint mai potrivite pentru sosurile mai lichide. Pastele se fierb asa: 100g paste in 1 l de apa + 1 lingurita rasa de sare, deci la 2 portii, 2 litri de apa, 2 lingurite sare. La prima vedere, pare multa sare, insa pastele absorb atat cat trebuie ca sa aiba gust, mare parte ramane in apa si se arunca, insa asta e proportia potrivita daca vreti sa nu gresiti.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyn_fy9BlBBblDk6gGRno7NavJF7hQXTkbsm0bHQZHd8Ys94GxhSha0OvcWHNeI-TH8vxp0kzBnJP_1Ty4qyML4_JgOSpjxxz6ccCOV6QLY0QjRctZOtB_GfjnNlglgJ4Gth1XPsf9vI/s1600/Immagine+1095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyn_fy9BlBBblDk6gGRno7NavJF7hQXTkbsm0bHQZHd8Ys94GxhSha0OvcWHNeI-TH8vxp0kzBnJP_1Ty4qyML4_JgOSpjxxz6ccCOV6QLY0QjRctZOtB_GfjnNlglgJ4Gth1XPsf9vI/s1600/Immagine+1095.jpg" width="640" /></a></div> <br />  In timp ce se fierb pastele, facem sosul. Calim ceapa tocata marunt intr-o tigaie antiaderenta, in ulei, circa 2-3 minute, la foc mediu:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDfrhj1aOPjN41_UeF25EpomuYB88u5s6IA4WrTmD74NK0Oh5w2LNvyrGa-tJTSiRW2F3ZzOdItTQ5j2uozXEoaZGE-80OA7UQ4sHwwqvDK1AvVyL9s-I5tgGOSaMdp9w9LMlZVCOv3M/s1600/Immagine+1079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDfrhj1aOPjN41_UeF25EpomuYB88u5s6IA4WrTmD74NK0Oh5w2LNvyrGa-tJTSiRW2F3ZzOdItTQ5j2uozXEoaZGE-80OA7UQ4sHwwqvDK1AvVyL9s-I5tgGOSaMdp9w9LMlZVCOv3M/s1600/Immagine+1079.jpg" width="640" /></a></div> <br /> Peste ea adaugam impreuna crevetii si dovleceii, avand timpi de fierbere similari. Crevetii- clatiti inainte in apa rece, indiferent daca sint sau nu decongelati, dovleceii - taiati julienne. intai felii transversale lungi de circa 1/2 cm, apoi pe latime:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgxNq2b-ISjOsxTIO9SeMDjvidIJPNB-BdBV1BxPvBDjlVihBz8tvIedmPO7Z_E5wBbnwXWmRMYLIaFzMDmRjgwi3dTAEKBigkH8KbI0Dkq3W38_hZ-zMojfndRD-q9oSylRc5GgBT8c/s1600/Immagine+1083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgxNq2b-ISjOsxTIO9SeMDjvidIJPNB-BdBV1BxPvBDjlVihBz8tvIedmPO7Z_E5wBbnwXWmRMYLIaFzMDmRjgwi3dTAEKBigkH8KbI0Dkq3W38_hZ-zMojfndRD-q9oSylRc5GgBT8c/s1600/Immagine+1083.jpg" width="640" /></a> </div> <br /> Le invartim putin la foc iute cu o lingura de lemn si stingem cu vinul alb, pastrand focul iute pana alcoolul din vin se evapora:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUb91IJgXY9GFQdsUGaZPnRAwC6gVmR4rshgdwmW2rMyOXGs0DfSMGOUJYnGAcvRgJjIXtH6p3d5fJ9N4_biOu6nWgKZ-57zz-kxZiaO-idzM9Qq14XVacanEswcVCbEiHV153SUlIhbg/s1600/Immagine+1086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUb91IJgXY9GFQdsUGaZPnRAwC6gVmR4rshgdwmW2rMyOXGs0DfSMGOUJYnGAcvRgJjIXtH6p3d5fJ9N4_biOu6nWgKZ-57zz-kxZiaO-idzM9Qq14XVacanEswcVCbEiHV153SUlIhbg/s1600/Immagine+1086.jpg" width="640" /></a></div> <br /> Le fierbem apoi la foc mediu circa 6-7 minute, adaugand, eventual, cateva linguri din apa de la paste, in cazul in care sosul se usuca prea tare. Dupa respectivele minute, adaugam sare, piper, curry - 1 varf de cutit, adica foarte putin, nu trebuie sa fie dominant, asta e micul secret :), si smantana dulce, le amestecam pe toate la acelasi foc mediu inca un minut si e gata: <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgzerthKfhPUaPlW-_5ZZOpSKcWtiRhYuCErcNccuSwidbnVe4DjHEePJ5MvdSYbYRX2RshvoK76QpsBXpC9o0WSWTd7yqRg3apkgdox_NX2WNvM2NwcTqRpC22UJsjaJsU2At0P1PLA/s1600/Immagine+1090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgzerthKfhPUaPlW-_5ZZOpSKcWtiRhYuCErcNccuSwidbnVe4DjHEePJ5MvdSYbYRX2RshvoK76QpsBXpC9o0WSWTd7yqRg3apkgdox_NX2WNvM2NwcTqRpC22UJsjaJsU2At0P1PLA/s1600/Immagine+1090.jpg" width="640" /></a></div> <br /> Adaugam peste sos pastele scurse de apa, amestecam asa incat sa se amalgameze bine si e gata. In farfurie putem decora cu patrunjel verde, marar, erba cipollina, ce va place cel mai mult si/sau ce aveti la indemana:<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcwUwWWT07MuYFwY1jYZobIgEqTdyiKekgrPRUhcrtgmK3NzBYfpIn3bLU5B_U18u9bkmOrKuo89fcSVNa_kKf-xO2T2Vqz7wZgtpUuytu1vmmpuUG1ZvrjnA5wBmu1F_tcitmZlKLuo/s1600/Immagine+1109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcwUwWWT07MuYFwY1jYZobIgEqTdyiKekgrPRUhcrtgmK3NzBYfpIn3bLU5B_U18u9bkmOrKuo89fcSVNa_kKf-xO2T2Vqz7wZgtpUuytu1vmmpuUG1ZvrjnA5wBmu1F_tcitmZlKLuo/s1600/Immagine+1109.jpg" width="640" /></a></div> <br /> <br /> <br /> *Tips: Dupa scurgere, daca tineti pastele mai mult de cateva minute pana le adaugati la sos, e bine ca imediat dupa ce le scurgeti sa le stropiti cu cativa stropi de ulei si sa le amestecati usor pentru a distribui uleiul peste tot. Asta le va impiedica sa se lipeasca intre ele.<br /> <br /> <br /> <br /> <br />

Fettucine cu creveti si dovlecei cu aroma de curry

Un fel de paste consacrat in Italia, are o mie si una de versiuni, in functie de gustul personal si de ce avem la indemana. Eu am adauga...