Главная » Cooking » Learning to cook with Natasha Skvortsova — pasta with pesto sauce

Learning to cook with Natasha Skvortsova — pasta with pesto sauce

Learning to cook with Natasha Skvortsova — pasta with pesto sauce

Cooking time pasta leaves a lot: knead the dough, thinly roll out, cut, dry … Every day you will not do it.

Therefore, more often in the course of a quick cooking option homemade pasta.

I mix in a bowl 400 g of flour, 4 eggs, 100 g of water, a teaspoon of salt.

Knead for about ten minutes.

The dough should turn out to be viscous, like thick sour cream, uniform, smooth and elastic.

Then I send the dough into a colander with large holes and, holding it over a large pot of boiling salted water, I squeeze it out in small batches.

Long strips of dough fall into the water, immediately seize and turn into mouth-watering homemade macaroons.

The Germans call them speckle.

Served with butter, bacon, cheese, pesto — as an independent dish, and as a side dish for meat, poultry, vegetables.

You can’t think of a better dish in the frosty winter: hearty and tasty.

Pasta sauces are always in the fridge. As soon as we end, we make a new batch.

The most popular, of course, pesto.

It can be traditional — from green basil, as well as from other spicy herbs — parsley, tarragon, arugula.

In the glass for beating I put greens, clean and dried with a paper towel, garlic clove (be sure to core — the very anger of garlic), a handful of pine nuts, salt and pepper to taste, a little Parmesan cheese or Gran Padano, pour in ½ cup of olive oil and instantly turn it into a thick puree with the help of an immersion blender. I shift it into a tightly closed container and put it in the fridge. Can be stored for a week.

With the presence of such a sauce, even children can cook dinner themselves at any time, without waiting for the parents to come.

You just have to cook pasta and put a spoonful of pesto on them.

Natasha Skvortsova:
“I have four children and, of course, most of the time I spend in the kitchen. I perceive any information from the point of view of its application to cooking. When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.

Very often, according to eating habits, you can make a psychological portrait of a person.

I do not have branded recipes.

I cook so many and varied that there is no need to repeat the same dish several times.

I like to experiment.

If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.» All the basic culinary techniques invented before us.

You can only change something, customize for yourself, to your tastes.

I can stand at the stove all day and get an incredible thrill from it. I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles.

I love the smell of fried onions and garlic.

I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.

If it were possible, I would live in the kitchen. ”

Learning to cook with Natasha Skvortsova

Apple punch

Snow has already poured in so much that it is time to take up a shovel and build not only slides and castles, but also something more practical. For example, an ice bar.

If you plan to celebrate.

See below.

Russian salad

What a New Year without Olivier! On ordinary days, I make this salad not so often, but on New Year’s — this is holy. Spouse immediately orders Russian salad with doctor sausage.

See below.

Duck and goose confit

It’s time for geese and ducks. I buy them at the beginning of November, when fat birds had already worked up everything that needed to be fed for winter. I always take from Lyuba.

See below.

Roast potatoes

Fried potatoes are an unsurpassed hit on our table.

And each family member has their own recipe for its preparation..

The fastest and easiest for men.

See below.

Goulash soup

I take beef tenderloin and cut into large cubes. Salt and roll flour. I heat the pan well with vegetable oil, fry the chopped onion.

See below.

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