2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The classic combination of pasta and meat is a win-win option for a tasty and easy-to-cook second course for the lunch menu. We offer to cook tatar stewed pasta with meat.
Tatar cuisine has long been famous for its fat content, satiety and nutritional value - after all, it took a lot of strength and he alth to lead a nomadic lifestyle. The main components of Tatar cuisine are meat, cereals and vegetables.
Traditionally, all hot Tatar dishes are prepared from lamb. But other meats are also suitable - beef, pork, chicken or game.
For delicious stewed pasta with meat, use pasta labeled Group A, which means they are made from durum wheat. Durum products do not boil soft and do not lose their shape, which is very important for a beautiful serving of second courses.
Tubular products - pasta, horns or feathers are most suitable for this dish.
You can also cook curly ones (for example, for a children's menu) - shells, spirals, bows, wheels and others.
Products
For the preparation of stewed "Tatar" pasta with meat, prepare the products:
- 300-400 g lamb or other meat;
- 300-400g pasta;
- 2-3 onions;
- 2-3 carrots;
- one tomato or two tablespoons of tomato paste;
- vegetable oil;
- garlic, herbs, s alt, pepper (to taste).
Cooking
The recipe for stewed pasta with meat is simple. It is more convenient to cook the dish in a saucepan, but a saucepan with a wide thick bottom and medium height walls will also work.
Prepare all ingredients:
- meat cut into medium-sized cubes or sticks;
- carrots - in circles or large straws;
- chop the onion into large cubes;
- grind the garlic, add a little s alt to it and crush until a mushy mass is obtained.
Fry the meat together with coarsely chopped onion on all sides in well-heated oil until crispy. When the meat and onions are fried, add carrots, tomato paste, garlic mass, s alt everything, sprinkle with black pepper and mix. Roast over medium heat until the carrots are caramelized. You can add some water to the contents.
When the carrots reach medium readiness, pour pasta on top, s alt and pour hot boiled water over everything. She mustcover the contents by 1.5-2 cm.
Simmer everything under the lid for about 20 minutes, until the pasta is ready. Keep an eye on the amount of water - if it is not enough, add a little. Then mix everything well, sprinkle with finely chopped herbs and leave to simmer for 5-10 minutes under the lid on low or turned off heat.
Serving to the table
For a more beautiful serving of stewed pasta with meat, use flat dinner plates with wide sides. Put the food in the middle of the plates in high slides. At the same time, the wide sides of the plates will not allow the dish to accidentally "slip" out of the dishes while eating. Large dinner plates with curled edges can be used.
If the dish is made from lamb, then warm the dishes well before serving - lamb fat has the ability to cool quickly
Halfs of boiled quail eggs, cherry tomatoes, black pickled olives or cheese sticks are suitable as decorations and additions to the dish.
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