Monday, 15 February 2010

"IL MULINO" špagete - "IL MULINO" spaghetti

Propržiti slaninicu na maslinovom ulju sve dok ne postane "krckava". Dodati kolutiće praziluka, pa još malo propržiti. E sada, naliti sa malo vode u kojoj se kuvala testenina (ne treba da bude suviše tečno), oplemeniti komadom putera, ukrčkati i spustiti špagete kuvane "al dente". Ako je potrebno, posoliti po ukusu. Poslužiti tople špagete posute parmezanom i seckanim peršunom.

Ovakvim ručkom budu svi zadovoljni a naročito ja (brzo, jednostavno i spremi ga moj muž). Inače, "IL MULINO" je poznati lanac restorana.


Sastojci: 100g slaninice, jedan praziluk, 300g špageta, 50g putera, 50g parmezana, veza peršuna. Količina je dovoljna za tri odrasle osobe.

"IL MULINO" spaghetti

Cut bacon or pancetta into thin slices. Take a large sauté pan or use a high-sided roasting tray so you can give the pasta a good toss, at the end. Add a good splash of olive oil and cook the bacon until crispy, over medium heat. Add the slices of leek and saute for few minutes. Now add some cooking water that you saved when draining pasta. Do not overdo it with liquid, because the sauce has to be thick. Enrich the sauce taste with a piece of butter and cook few more minutes. Season with salt to taste. Toss the spaghetti cooked “al dente”, stir a bit and remove from the heat. Sprinkle with Parmesan and fresh parsley leaves. Serve immediately.
It’s quick, easy and everybody likes it!
Ingredients (serves 3): 100g bacon or pancetta, salt, splash of olive oil, one leek, 300g spaghetti, 50g butter, 50g Parmesan, fresh parsley leaves.

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