½ pound fusilli or other short pasta
5 liters cold water
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt
Pasta sauce:
1 liter of tomato sauce (see tomato sauce made in house).
2 pounds of thigh or drumstick. leave the bone
½ liter of hot water for cooking or the required
Spices:
1 pound of chopped onion, grated or
½ cup (tea) corn oil
½ tablespoon (coffee) or (tea) the spice of Nonna (optional)
1 teaspoon (tsp) salt, or to taste
5 tablespoons (soup) of corn oil
1 or two tablespoons (soup) oregano
2 bouillon tablets or salt to taste
1 fresh basil branch
1 fresh mint branch
1 piece of cinnamon stick or
1 teaspoon (tsp) ground cinnamon
Other Ingredients:
50 to 100 grs. grated Parmesan cheese to sprinkle over the pasta before serving.
If you prefer you can put the grated cheese on the plate only.
1 cup (tea) of chopped parsley with stems, only to put after the ready dish. (Optional)
2 heads of broccoli cooked "al dente" then sautéed with onion (optional).
How to Prepare:
In separate pan, fry the onion with oil until wilted.
Join in the same pot of braised onion, chicken, tomato paste, broth, 1 cup of warm water, and salt.
Leave cooking over medium heat for 30'minutros, adding hot water to low and slowly, until a thick sauce and well done.
When missing 5 'minutes to finish cooking add the herbs spices.
Place a large pot on fire with 5 liters of cold water with a pinch of salt and a wire corn oil.
When it boils, pour the pasta, stirring well with a long-handled fork, not to stick.
Leave cook "al dente", that is, not too cooked.
After going through the cooked pasta colander, to take all the water, that is, if you do not have to own pot to cook the pasta.
The cold water that arises in the pasta is to stop the cooking.
only if necessary.
Place the drained pasta in a large serving dish and deep stainless or a white refractory, distribute over the hot pasta sauce spread well, sprinkle chopped parsley and sprinkle over grated Parmesan cheese.
Do not forget to withdrawest the mint branches and the basil.
You can put large black olives is optional.
Serve with broccoli and watercress salad greens, lettuce, chicory arugula etc.
Kitchen so the pasta "al dente":
The average is 1 liter of water for every 100 grams of pasta and an oil wire and a pinch of salt.
Place the noodles only when to water is boiling, stir with a long-handled fork to not stick.
Once cooked, for 8 to 10 'minutes, drain the pasta drip a little oil before placing the sauce of your choice.
Spice (Spice) of Nonna
Ingredients:
1 tablespoon (soup) spicy paprika or pepper freshly ground
1 tablespoon (soup) or (tsp) grated nutmeg
1 tablespoon (soup) of dry grated ginger
1 tablespoon (coffee) of ground bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) of ground cloves
How to Prepare:
Place in a bowl dry spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and cloves ground, make the mixture well.
Keep in a wide-mouth glass with white screw cap, inside the kitchen cabinet, along with other seasonings.
Only use a pinch or a spoonful of shallow coffee Nonna seasoning. is very strong is suitable for European cold weather.
The homemade pasta sauce recipe follows next.
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