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Az olasz tészták végtelen sorában egyetlen fajtát nem fogsz soha megtalálni: azt, ami édes.
Én körülbelül annyira voltam bizalmatlan az olasz módra elkészített, sós dióstésztával, mint amit egy olasztól várhatunk, ha édesanyánk féle cukorral, esetleg baracklevárral jól megtámogatott hazai változatára próbálnánk rábeszélni.
Az első kóstolás után azonban alig vártam, hogy ismét utamba akadjon egy “pasta al sugo di noci”.
Az alaprecept alább található, de rengeteg variáció létezik. Lehet a diós szószhoz adni gorgonzolát (mmmm……), de bármilyen sajtot, sajtkrémet, sonkadarabokat, hagymát, fokhagymát vagy tonhalat (ez utóbbi esetben a tejet/tejszínt elhagyva). A dió garantáltan jól megy az előbbiek bármelyikéhez, tessék csak próbálkozni!
Hozzávalók:
- vaj vagy olivaolaj
- 10 dkg darált vagy apróra tört dió
- 1dl tejszín vagy tej
- só, bors
- parmezán
A zsíradékon egy nagyobb serpenyőben (amibe majd belefér a tészta is) kislángon megpirítjuk a diót. Amikor kicsit “kiszőkült”, akkor hozzáadjuk a tejszínt/tejet, sót, borsot. Ezt összeforraljuk, és aztán mehet is bele a kifőzött tészta. Tálaláskor tetejére parmezánt szórunk.
Ha valaki első kézből szeretne videós bemutatót kapni, akkor ajánlom Signora G.-t, aki a gorgonzolás változatot készíti el a YouTube-on.
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ez nagyon jól hangzik. köszi, kipróbálom valamikor.
a legjobb vàltozata a Pesto Siciliano- kèsz vàltozatban Barilla is forgazmazza-de garantito az is !!!
pomodoro e noci e poco basilico ed olio- fiaim kedvence rovid Penne tèsztàval!!
apòsom nagy muvèsze a sugo alle noci-nak, o kèzzel darabolja a megtort diòt, szìvèt lelkèt beleadja, imàdom. csak irtòzatosan kalòriadùs :D
@Nelly:Mennyire is kalòriadùs?Kàbè,mint a cukros-diòs,nem?!
Én sonkával is szeretem, meg körtével, borsosan:).
Zsu, sokkalta jobban:)), de ha a sugot részben tésztafőzővízzel engeded fel, már tiszta karcsú lesz! :D
@Mamma:Igen,a kèrdès,hogy mennyi tejszìnnel nyomja fel az ember apòsa.
U.i:Szòval az “ilyen” post-hoz màr szakèrt”oi komment jàr?!Màr règòta olvaslak,csak mèg nem szòltam hozzàd.
Csajok, ne mondjátok már nekem, hogy az az 1 deci tejszín (sőt tej!) olyan nehézzé teszi ezt a remek tésztát! Tiszta olaszok lettetek! :-)
Hmmm! Mennyire igaz, hiszen a diót szoktuk sajttal csemegézni! Van törtdióm, ki is próbálom!
Off: @Katica: olyan mákos sütit szeretnék készíteni… tudod…??? Van esetleg recept hozzá valahol?
@Katica:….az relatìv,hogy kinek nehèz(a fèrjem kedvenc sztorija,ha màr diòròl van szò,az a 3 èvvel ezelott megevett zserbò kocka,mert szeletnek tùl kicsi volt,na szòval az “ùgy” megfekudte a gyomràt,hogy azòta is arròl mesèl)….de 1 deci tejszìn(330 kcal) az nem 1 deci tej(62 kcal),plàne nem 1 deci f”oz”ovìz(0 kcal)…..ja ès mèg valami,ha nekem is olyan Katica-fèle daràzs-derekam lenne,èrdekelne is engem tej vagy tejszìn….
@kriwi: Recept nincs, de pofonegyszerű. Mélyhűtött linzertészta (pasta frolla) és kibélelek vele egy tepsit (kerek vagy szögletes, kinek mi). Ezt jó sok baracklevárral megkenem. A ledarált mákot cukorral, esetleg vaníliás cukorral és egy kis tejjel felfőzöm (annyi tej menjen bele, hogy olyan krémes állagú legyen az egész, fogalmam sincs mennyi, ezért apránként érdemes öntögetni bele). A mákot ráöntöm a lekváros tésztára, beborítom a tetejét egy adag tésztával. A fagyasztott tészta tasakján levő leírás szerinti hőfokon és ideig sütöm.
@Katica: köszi! Úúú, már a számban érzem a jó kis omlós-mákos mennyei ízt! Már csak tésztát kell szereznem, és a mákdarálás kérdést megoldani. Minden más van itthon :-)!
@kriwi:kàvèdaràlò
a sors fintora: nekem mákdarálóm van… csak mákom nincs :-)
Nekem mákom van, mert van kávédarálóm, illetve a szomszéd néninek ;-)!
Mi most répás-diós tésztát csináltunk, és úgy is nagyon finom :)
azt hogy?
Amikor belerakom a tejszínt, akkor reszelt répát raktam bele és úgy forraltam…Nem nagyon érződött benne egyébként, de egy kicsit kevésbé “szúr” a dió, vagy hogy mondjam….
ja és sajtot nem hoztak a fijugg úgyhogy anélkül ettük…
jól hangzik ez a répás-diós változat… mondjuk azért én sajtot nem fogom kihagyni ;-)
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