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.
“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
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