{"id":7959,"date":"2016-04-07T17:07:57","date_gmt":"2016-04-07T15:07:57","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=7959"},"modified":"2016-04-07T17:05:40","modified_gmt":"2016-04-07T15:05:40","slug":"ricette-cucina-napoletana-frittata-di-maccheroni","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-frittata-di-maccheroni\/","title":{"rendered":"Beautiful , rich and flavorful . The omelette of macaroni"},"content":{"rendered":"

Exaltation of the tastes of the products of Terra Felix . In the full version , in fact , both the tomato sauce than provolone , such as salami , can\u2019t miss . This is the version that we propose so-called ” red ” and “stuffed ” , which is very close to the common ingredients such as baked pasta .<\/p>\n

Ingredients (for 4 people): 500 gr spaghetti of medium thickness, 5 eggs, 250 g tomato puree, 150 gr Neapolitan salami , cut into small strips, 250 g provolone , cut into cubes, Parmesan cheese ( three tablespoons ), oil, salt, pepper<\/p>\n

Making of recipe<\/p>\n

Put the salt water to boil to cook any kind of pasta, the most suitable are the spaghetti. Meanwhile, prepare the eggs in a bowl with a pinch of salt , parmesan cheese and mix everything. Drain the pasta, cooked until just firm and join it with eggs, tomato puree previously cooked with a little ‘oil and a clove of garlic, and cheese and salami . If you want , add a little ‘pepper . Someone cut the noodles into the cooking pot, to serve them more easily in dishes. In a pan pour the oil and when hot , and only then, pour the mixture of spaghetti and wait for it to form a crispy crust on both sides (of course you have to turn the disc of dough in the pan during cooking ) .<\/p>\n

Les recettes de la cuisine italienne.\u00a0\u00a0Voici la cuisine de Naples.<\/p>\n

Exaltation des go\u00fbts des produits de Terra Felix. Dans la version plus riche, en fait, est la tomate pass\u00e9 provolone, comme le salami, ne pas manquer. Ce est la version qui nous proposons “rouge” et “peluche”, qui est proche des ingr\u00e9dients communs tels que les p\u00e2tes cuites.<\/p>\n

Ingr\u00e9dients (pour 4 personnes): 500g de spaghettis \u00e9paisseur moyenne, 5 \u0153ufs, 250 grammes de sauce tomate, 150 gr salami napolitain, coup\u00e9 en petites bandes, 250 gr de provolone d\u00e9s, parmesan (trois cuill\u00e8res \u00e0 soupe), huile, sel, poivre<\/p>\n

Pr\u00e9paration<\/p>\n

Met l’eau sal\u00e9e \u00e0 \u00e9bullition pour cuire toute p\u00e2tes, les plus indiqu\u00e9s sont les spaghettis. Pendant ce temps pr\u00e9parer les oeufs dans un bol avec une pinc\u00e9e de sel, le parmesan et m\u00e9langer le tout. \u00c9goutter les p\u00e2tes et l’ajouter \u00e0 l’oeuf, la pur\u00e9e de tomate pr\u00e9alablement cuit avec un peu d’huile \u00bbet une gousse d’ail et de fromage et de charcuterie. Si vous voulez, ajouter un peu de poivre. Quelqu’un a coup\u00e9 les spaghettis pour impiattarli plus facilement dans la marmite. Dans une po\u00eale ajouter l’huile et \u00e0 chaud, et alors seulement, versez le m\u00e9lange de spaghettis et de se attendre \u00e0 former une cro\u00fbte croustillante sur les deux c\u00f4t\u00e9s (bien s\u00fbr, vous devez retourner le disque de p\u00e2te dans la po\u00eale pendant la cuisson).<\/p>\n

Las recetas de la cocina italiana. Aqu\u00ed, la gastronom\u00eda de N\u00e1poles.<\/p>\n

Exaltaci\u00f3n de los gustos de los productos de Terra F\u00e9lix. En la versi\u00f3n m\u00e1s rico, de hecho, es el tomate pasado provolone, como salami, no se puede perder. Esta es la versi\u00f3n que se propone que “rojo” y “relleno”, que est\u00e1 cerca de los ingredientes comunes tales como pasta al horno.<\/p>\n

Ingredientes (para 4 personas): 500g de espaguetis espesor medio, 5 huevos, 250 gramos de salsa de tomate, 150 salami napolitano gr, cortado en tiras peque\u00f1as, 250 gr provolone en dados, parmesano (tres cucharadas), aceite, sal, pimienta<\/p>\n

Preparaci\u00f3n<\/p>\n

Pone el agua salada a hervir para cocinar cualquier tipo de pasta, m\u00e1s indicado son los espaguetis. Mientras tanto preparar los huevos en un bol con una pizca de sal, el queso parmesano y mezclar todo. Escurrir la pasta y a\u00f1adirla al huevo, el pur\u00e9 de tomate previamente cocinado con un poco de aceite y un diente de ajo y queso y salami. Si lo desea, agregue un poco de pimienta. Alguien cort\u00f3 los espaguetis para impiattarli m\u00e1s f\u00e1cilmente en la olla. En una sart\u00e9n poner el aceite y cuando est\u00e9 caliente, y s\u00f3lo entonces, se vierte la mezcla de espaguetis y esperar para formar una corteza crujiente en ambos lados (por supuesto que tiene que entregar el disco de masa en la sart\u00e9n durante la cocci\u00f3n).<\/p>\n

\u0420\u0435\u0446\u0435\u043f\u0442\u044b \u0438\u0442\u0430\u043b\u044c\u044f\u043d\u0441\u043a\u043e\u0439 \u043a\u0443\u0445\u043d\u0438. \u0417\u0434\u0435\u0441\u044c \u043a\u0443\u0445\u043d\u0438 \u041d\u0435\u0430\u043f\u043e\u043b\u044f.<\/p>\n

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\u043f\u043e\u0434\u0433\u043e\u0442\u043e\u0432\u043a\u0430<\/p>\n

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Exaltation of the tastes of the products of Terra Felix . In the full version , in fact , both the tomato sauce than provolone , such as salami , can\u2019t miss . This is the version that we propose so-called ” red ” and “stuffed ” , which is very close to the common […]<\/p>\n","protected":false},"author":6,"featured_media":7960,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1979,1981,1980],"class_list":["post-7959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-frittata-di-maccheroni","tag-frittata-di-pasta","tag-frittata-di-spaghetti"],"yoast_head":"\nBeautiful , rich and flavorful . 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