Den digitale pastabog - NORDISC Music & Text
Den digitale pastabog - NORDISC Music & Text
Den digitale pastabog - NORDISC Music & Text
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Indholdsfortegnelse<br />
Vær opmærksom på symbolet i opskrifterne; det er her du finder de vegetariske<br />
opskrifter – og dem er der mange af!<br />
Indholdsfortegnelse ......................................................................................... 5<br />
Forord .............................................................................................................. 11<br />
1. Introduktion................................................................................................. 12<br />
2. Pastaens historie........................................................................................ 13<br />
3. Pastaformer................................................................................................. 14<br />
Generelt......................................................................................................... 14<br />
Pasta Lunga / lange runde pastaformer......................................................... 15<br />
Fettucce / båndpasta ..................................................................................... 16<br />
Tubi / pastarør ............................................................................................... 17<br />
Forme speciali / specielle former ................................................................... 19<br />
Pasta per minestre / suppenudler.................................................................. 21<br />
Pasta Ripiena / Pastapakker ......................................................................... 22<br />
Forskellige pastafarver .................................................................................. 23<br />
4. Generelle råd om pasta .............................................................................. 24<br />
Sådan koger man pasta................................................................................. 24<br />
Al <strong>Den</strong>te...................................................................................................... 24<br />
Pastatips........................................................................................................ 24<br />
Lad være med at drukne pastaen i saucen................................................. 24<br />
Pasta bliver ikke altid serveret med ost! ..................................................... 24<br />
Sådan spiser man spaghetti ....................................................................... 25<br />
Hjemmelavet pasta........................................................................................ 25<br />
Håndarbejde eller pastamaskine? .............................................................. 25<br />
Farvet pasta................................................................................................ 26<br />
5. Alt det løse .................................................................................................. 27<br />
Tilberedning af grøntsager............................................................................. 27<br />
Friske tomater............................................................................................. 27<br />
Løg ............................................................................................................. 27<br />
Hvidløg ....................................................................................................... 27<br />
Blegselleri ................................................................................................... 28<br />
Gulerødder ................................................................................................. 28<br />
Rød peber................................................................................................... 28<br />
Zucchinier ................................................................................................... 28<br />
Tilberedning af blæksprutter og muslinger..................................................... 29<br />
Blæksprutter ............................................................................................... 29<br />
Muslinger .................................................................................................... 29<br />
Krydderier ...................................................................................................... 29<br />
Krydderurter................................................................................................ 29<br />
Andre krydrede ingredienser ...................................................................... 30<br />
Klassiske pastasaucer................................................................................... 31<br />
Bechamelsauce .......................................................................................... 31<br />
Tomatsauce................................................................................................ 31<br />
Ragù di Carne [Kødsauce] ......................................................................... 32<br />
Salsa alle Erbe [sauce med krydderurter]................................................... 33<br />
Side 5, Indholdsfortegnelse
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