Морски дарове Linguine
Месото е звездата в традиционната италианска тестеница “linguine ai frutti di mare”. Нашата рецепта изисква пет сорта: миди, миди, миди, скариди и калмари.
Източник: Марта Стюарт Ливинг, декември 2023 г.
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Бележките на готвача
Най-лесният начин за премахване на пясък от миди и орехи е да ги очистите в солена вода: Смесете 2 супени лъжици фина морска сол (не йодирана или кошер) с 4 чаши вода в купа. Добавете миди и оставете за 30 минути. След това извадете черупките и изплакнете, като отхвърлите всички отворени.
William
26.04.2023 @ 23:22
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
Meat is the star in the traditional Italian pasta dish “linguine ai frutti di mare”. Our recipe requires five types: mussels, mussels, mussels, shrimp, and squid. Source: Martha Stewart Living, December 2017. 1 hour and 40 minutes 1 hour and 40 minutes 6 Total time Prep Doses Ingredients 1/2 cup dry white wine, such as Sauvignon Blanc 1 pound or small mussels, well washed 2 pounds mussels, well washed, beards removed 1/4 cup extra-virgin olive oil, plus more for rinsing 1 pound dry sea mussels, hard muscles removed Kosher salt and freshly ground black pepper 1 medium onion, finely diced 4 cloves garlic, chopped 1/4 teaspoon cayenne pepper 1 tablespoon tomato paste 1 box (28 ounces) whole peeled tomatoes in juice, crushed by hand 1 kilogram medium shrimp, peeled and deveined, tails on 8 ounces squid, tubes cut into 1/4-inch rings, tentacles left whole 1 pound linguine 1/4 cup finely chopped flat-leaf parsley Instructions 1. Heat the wine in a large Dutch oven over medium-high heat until saturated. Add mushrooms and mussels, cover the pot and cook until the nuts open, about 5 minutes. (Discard any unopened ones.) Using a spoon with a spoon, remove the shells and transfer to a bowl. Remove half of the mussels; discard shells. Cover the shells with foil to keep warm. The depot flows through a fine-mesh sieve. (You should have about 1 cup of broth.) 2. Wipe the Dutch oven with a paper towel. Heat 2 tablespoons of butter over medium-high heat, turning to the bottom of the coat. Pat the shells dry with a paper towel; season with salt and black pepper. Add to the Dutch oven and cook, turning once, until golden brown and cooked, about 3 minutes on each side. Transfer to a plate; cover loosely with foil. 3. Add the remaining 2 tablespoons of oil to the Dutch oven; reduce the heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add cayenne pepper