Minced meat - a unique semi-finished product that will allowmake a large number of dishes. The article will describe the recipes and ways of making it with shells in Italian, as well as the Russian recipe - dried, stuffed with minced meat.
It is necessary to start with the fact that currentlySupermarket shelves have a huge selection of pasta, ranging from conventional and ending with horns for minced meat. When buying, priority should be given only to products from hard wheat varieties, otherwise the delicious dish will not work.
Seashells stuffed with minced meat, with creamysauce. You need to boil large pasta for the filling, but cook them all dente (slightly undercooked). Fry the minced chicken with a very finely chopped onion, add finely chopped mushrooms. Salt and a little pepper. Fill seashells directly with hot minced meat, put in a sauté pan infused. At this time, in a frying pan, boil the sour cream and cream, add finely chopped fennel and a little nutmeg. Pour hot pasta over the pasta, bring to a boil, turn off the heat and close the lid. The dish should be stuck for about five minutes, then immediately served on the table, decorating with branches of fresh dill.
Shells stuffed with minced meat, with parmesan. In this version, it will be necessary to prepare forcemeat from pork and beef (in equal parts), onions and eggs. Very well knead to make it tender. Next, the shells for the filling are boiled all the dente, and the stuffing is fried until ready. Pasta should be stuffed, sprinkle with grated Parmesan and send baked in the oven, so that the cheese melted slightly. Serve a dish with a salad of fresh vegetables.
Seashells stuffed with minced meat with mushrooms,are very delicious. It is necessary to separately grind chopped minced meat from pork with garlic, in another pan - cubes of champignons with onions. Stir the ingredients, salt them well and add more pepper. You can season with dried rosemary and thyme. Fill the boiled seashells and send them for a few minutes in the oven, you can lubricate with mayonnaise.
Shells stuffed with minced meat "in Italian",are prepared as follows. It is necessary to make minced meat from chicken breast, garlic, salt and one protein. Tightly stuff raw pasta and boil in boiling water, but not more than ten minutes. Then pull them neatly noisy. While the horns are cooked, make sure to prepare the Italian sauce. To do this, fry finely chopped onion and garlic in olive oil, reduce heat, pour half a cup of cream and as much white wine. Most importantly, do not boil the sauce. Separate the four yolks, whip them with a half-glass of cream, pour into the sauce in a thin trickle. The sauce will need to be constantly mixed, but not brought to a boiling state. Add now pepper, ground nutmeg, salt and finely chopped Parmesan. Stir the sauce until the cheese is completely dissolved, and turn off the fire. Serve warm stuffed seashells. The recipe can be slightly varied by adding seasoning and Italian herbs to the sauce to taste.
In Russian culinary horns were replaced with drying andsteering wheel. To prepare a small drying with minced meat, you must first soak them in milk for about fifteen minutes. Mince the cook, as for ordinary cutlets. Now stuff each "mold" and send it to the baking sheet. In the oven, the temperature should not be more than 200 degrees. It will take forty minutes. Serve the dish hot with sour cream.
You can make a big bagel with minced meat andwith the egg "Men's". Stuffing is mandatory with the addition of milk, and large bagels soak for about five minutes. It is not necessary to start them up to the top, making a small cavity in minced meat, which is carefully poured raw egg. Bake for about fifty minutes.