2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pasta is not pasta without sauce. It is very important what sauce you choose, and it does not depend only on your taste.
According to experts, the shape of the pasta determines what it should be and the appropriate sauce for it. Long and thin products as well as fine pasta such as spaghetti, linguine, mafala are perfectly complemented by rare, light and homogeneous sauces, and products with larger holes such as cannelloni, penne, lukamon like sauce with pieces of meat.
The spirals are most delicious with mayonnaise sauces and are suitable for salads. Fettuccine can be prepared with cream, various cheeses and nuts. The more voluminous pastes go with heavy sauces such as broccoli and meat.
Lasagna is almost always served with meat and linguine with mussel sauce.
Sauces are constantly changing, because everyone who prepares them, puts something of themselves. The chefs diversify the pasta and you can eat different recipes every time.
But we can identify several sauces - based on tomatoes, cream sauces with various fresh additives of aromatic herbs and dry spices, wine sauces with seafood. The most popular are Bolognese, Carbonara, Naples.
The iron rule is: The sauce is waiting for the pasta! This means that if you cannot cook the pasta and prepare the sauce at the same time, first make the aromatic sauce and let it wait for the cooked pasta.
Ready-made sauces are sold in stores, but for Italians this is very offensive.
Use the many tips in gotvach.bgto cook a really tasty and fragrant sauce at home.
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