This text is in Arabic. Here is a translation of the text:
The classic Italian dinner comes together quickly – garlic bread alongside oil, and the green salad is tossed in minutes. Source: Everyday Food, October 2007 Total time: 40 minutes Preparation time: 20 minutes Servings: 4 Ingredients For the bread: – Oil – Coarse salt and ground pepper – 8 ounces rigate oil or other short pasta – 1 cup ricotta cheese – 1 large egg, lightly beaten – 3/4 cup finely grated Parmesan cheese – 1 cup partially chopped mozzarella cheese – 1 jar (24 to 26 ounces) best tomato sauce (about 3 1/2 cups) For garlic bread: – Half a loaf of Italian bread (5 ounces) – 2 tablespoons butter, melted – 2 cloves garlic, minced For the crispy Italian salad: – 1 tablespoon sherry vinegar or red wine vinegar – 1 tablespoon olive oil – 1 Belgian endive, cut off the stem end, thinly sliced – 2 arugula (3 1/2 ounces total), removing thick stems Directions: 1. Preheat the oven to 450 degrees. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions; drain and reserve. 2. In a small bowl, mix the ricotta, egg, a quarter cup of Parmesan cheese, and half of the mozzarella cheese. Season with salt and pepper. 3. In the bottom of a shallow 2-quart ceramic dish, spread half of the tomato sauce. Top with oil, then the ricotta mixture and the remaining sauce. Sprinkle with half a cup of the remaining Parmesan cheese with mozzarella cheese. Put a cup of the casserole on a baked baking sheet and bake until brown and crisp, 20 to 25 minutes. 4. Meanwhile, prepare the garlic bread: make deep cuts, even drops in the bread, about half an inch, without cutting the bottom. In a small bowl, combine the butter and garlic. Season with salt and pepper. Brush the garlic butter between the cuts in the bread. Wrap the bread loosely in aluminum foil, and tell it with oil during the last ten minutes of baking. 5. In a large bowl, whisk together with vinegar and oil. Season with salt and pepper. Add endive and arugula,
26.04.2023 @ 23:39
This text is in Arabic. Here is a translation of the text:
The classic Italian dinner comes together quickly – garlic bread alongside oil, and the green salad is tossed in minutes. Source: Everyday Food, October 2007 Total time: 40 minutes Preparation time: 20 minutes Servings: 4 Ingredients For the bread: – Oil – Coarse salt and ground pepper – 8 ounces rigate oil or other short pasta – 1 cup ricotta cheese – 1 large egg, lightly beaten – 3/4 cup finely grated Parmesan cheese – 1 cup partially chopped mozzarella cheese – 1 jar (24 to 26 ounces) best tomato sauce (about 3 1/2 cups) For garlic bread: – Half a loaf of Italian bread (5 ounces) – 2 tablespoons butter, melted – 2 cloves garlic, minced For the crispy Italian salad: – 1 tablespoon sherry vinegar or red wine vinegar – 1 tablespoon olive oil – 1 Belgian endive, cut off the stem end, thinly sliced – 2 arugula (3 1/2 ounces total), removing thick stems Directions: 1. Preheat the oven to 450 degrees. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions; drain and reserve. 2. In a small bowl, mix the ricotta, egg, a quarter cup of Parmesan cheese, and half of the mozzarella cheese. Season with salt and pepper. 3. In the bottom of a shallow 2-quart ceramic dish, spread half of the tomato sauce. Top with oil, then the ricotta mixture and the remaining sauce. Sprinkle with half a cup of the remaining Parmesan cheese with mozzarella cheese. Put a cup of the casserole on a baked baking sheet and bake until brown and crisp, 20 to 25 minutes. 4. Meanwhile, prepare the garlic bread: make deep cuts, even drops in the bread, about half an inch, without cutting the bottom. In a small bowl, combine the butter and garlic. Season with salt and pepper. Brush the garlic butter between the cuts in the bread. Wrap the bread loosely in aluminum foil, and tell it with oil during the last ten minutes of baking. 5. In a large bowl, whisk together with vinegar and oil. Season with salt and pepper. Add endive and arugula,