Granarolo mozzarella pasta
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A simple and delicious recipe
- paste 200g
- mozzarella Granarolo 100 g
- 3 cloves of garlic
- olive oil 20 ml.
- salt, pepper, basil
Preparation time: less than 30 minutes
RECIPE PREPARATION Granarolo mozzarella pasta:
Boil the pasta (of which you want) al dente, cut the garlic into thin slices and cook in olive oil. Pour over well-drained pasta and season to taste with salt, pepper, basil.
Cut the diced mozzarella over the pasta and mix until well incorporated.
It can be served with slices of fresh tomatoes.
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How to make this mushroom pasta recipe - Best Tips & Tricks
1. What is the best vegan sauce for this mushroom spaghetti recipe?
The best sauce for this recipe for spaghetti with mushrooms is, you guessed it, the one based on cream. You can use coconut cream or any other type of vegetable cream. The result is decadent and creamy, with a rich texture that you will never get tired of.
To make this sauce, start by cooking the mushrooms and onions in a little olive oil. When the vegetables soften, add the crushed garlic and a little paprika for flavor. Cook, stirring, until you smell the delicious garlic. Then add a little beer or white wine (use your favorite one) and scrape the pan to make sure the food doesn't stick to its bottom.
Finally, add your favorite coconut cream or vegan cream to make the sauce extremely creamy. Also, a little of the water in which they cooked the pasta will help to thin the sauce so that it perfectly covers the spaghetti.
If you feel like a little adventure, there are some more interesting ways to make a vegan sauce for super creamy pasta.
You can add tofu & # 8211 yes, you heard right, tofu! & # 8211 for extra texture and protein. Or, you can add steamed cauliflower for a low-carb and low-fat version of this pasta sauce recipe. It won't have exactly the same creamy texture, so you'll probably want to use half a cauliflower puree, half a coconut cream.
Another great way to get a creamy pasta sauce is to mix macademia nuts or cashews soaked in a fine, creamy sauce.
You need to soak the cashews or macadamia nuts in water at room temperature for a few hours (or overnight), then drain and rinse. After that, mix the walnuts soaked in water, as explained in this recipe.
The result will be a rich and consistent vegan sauce that you will love. Use cashew cream as you use coconut cream in this vegan mushroom pasta recipe.
2. What are the best pasta mushrooms
I really like shiitake mushrooms in this vegan pasta recipe. Their delicate texture and earthy aroma go perfectly with al-dente pasta.
In any case, the best part of this mushroom pasta recipe is that you can use any kind of mushroom you want. You can even use a mix if you have several dishes at hand.
From the most common champignon mushrooms to wild ones such as pork or pleurotus, any of them will add that wonderful texture and flavor of meat to this mushroom spaghetti recipe.
Of all, my favorite mushrooms are pleurotus and shiitake.
Which mushrooms do you like best? Write me in a comment, you know I really like to try new things, especially in this recipe for vegan pasta with mushrooms.
3. Can we use dried mushrooms in this mushroom pasta recipe?
Yes! This recipe for spaghetti with mushrooms is very forgiving.
You can easily replace fresh mushrooms with dried ones. If you use dried mushrooms, soak them before cooking.
To rehydrate dried mushrooms of any kind, put them in a large bowl and cover with warm water. Let the mushrooms soak for at least 30 minutes or until their hats become soft and flexible.
After the mushrooms have softened, cut and discard the stalks.
Finally, drain and squeeze the rehydrated mushrooms.
Now they are ready to be used as I wrote in the recipe. You can even put drained water from the mushrooms in the sauce instead of the water in which they cooked the pasta or the soup concentrate. It is a delicious and tasty base for any sauce.
4. What is the best way to cook mushrooms for this recipe
Mushrooms are so easy to cook! That's why everyone is crazy about them.
Okay, that's because they're very nutritious and high in protein. They are truly a key ingredient in vegan or vegetarian diets.
My favorite way to cook mushrooms is to sauté them in a large pan * with a little olive oil at medium temperature. Mix the mushrooms regularly and after a few minutes they will leave a lot of water. They will drop quite a bit, so you can use more mushrooms than you think you need. I promise you will not regret it!
Finally, one of my favorite things about mushrooms is that you can't cook them too hard. Even beginners can make dishes like these spaghetti with mushrooms without worrying that they might overcook them.
5. What ingredients can we replace in this recipe for vegan pasta with mushrooms?
You can replace vegan cooking cream (cream) with coconut cream, but make sure you use cream and not coconut milk. Coconut cream is much thicker and more consistent, which is very important for this mushroom pasta recipe.
If you are a vegetarian or can consume dairy products, then use normal liquid cream.
You can also use any kind of mushrooms you want or even other vegetables, such as bell peppers or zucchini. The pasta will remain just as creamy and silky, but will have a little more color.
You can replace beer in pasta sauce with wine or concentrated vegetable soup.
And if you can't imagine a meatless meal, don't be afraid, you can also enjoy this recipe for spaghetti with mushrooms. Add small crispy bacon, which will give it a lot of flavor.
Finely chop a few pieces of your favorite bacon. Put them in the pan and cook, without oil, until they become crispy and release their fat. Then, add the mushrooms and continue as written in the recipe.
6. What you can serve with these mushroom pasta
These super creamy vegan pastas are delicious with a fresh salad. Here's what I like to serve with these spaghetti with mushrooms:
I bet your family and friends will fall in love with these vegan mushroom pasta as much as I do, so you have to give them the recipe.
And don't forget to stay up to date with the latest video recipes on my YouTube channel. See you there!
Winner of the Granarolo contest
Dear ones, thank you very much for participating in this delicious contest and for the interesting combinations of ingredients you want in the following recipe with Granarolo mozzarella.
It was very difficult for me to choose a single winner because all the participating recipes were a delight for me, they are interesting and very nicely presented. Before announcing the happy winner, let's see what recipes the participants recommend.
If Andrée He offered us some delicious buns with mozzarella, Cretu Veronica invites us to a salad with rice. Poliana makes us crave a recipe for Mini Tarts with mozzarella and tomatoes, and Portion of sweets tempts us with an interesting and unique recipe for mozzarella cheesecake. Crostini with peaches, tomatoes and mozzarella is the recipe proposed by Beauty and Food, and The flavor of the dishes entices us with a pizza with mozzarella edging. Tart with figs and mozzarella, proposed by Monya, and mozzarella turrets, respectively Lianei Toma, concludes the list of recipes participating in the contest.
The winner of the award offered by Granarolo is Andreea Chinesfood!
I was so intrigued by the buns with tapioca flour that I will try the recipe as soon as possible. Bravo Andreea! Congratulations and thanks for the recipe!
I am waiting for the address for the delivery of the prize on the e-mail address: contact [@] lauraadamache.ro
Because many of you want to see mozzarella Granarolo In a sweet recipe, I chose to make one Sweet pizza with grapes, fresh figs, mozzarella and cinnamon.
Thank you for participating and congratulations for your creativity!
Ingredients needed for the recipe for Pie Pies with yogurt and mozzarella
- -350 g flour
- -300 g fat yogurt
- -300 g of grated mozzarella on a large grater
- -1 teaspoon baking powder
- -10 ml olive oil for baking
Preparation for the recipe of Pie Pies with yogurt and mozzarella
To make the dough you need to mix all the ingredients except the oil we use for baking. Put everything in a bowl and mix lightly by hand.
We will get a sticky dough but it is very important not to add flour. We will flour the worktop where we will put the dough and we will spread it in the form of a sheet with the help of a facalet.
If we want to have some fluffier pies we will leave the sheet thicker (5mm) and if we want the crispier pies we stretch the sheet more.
After spreading the sheet we start to cut with the help of a bowl or a larger round shape and thus we will get the pies.
If you want, you can break the dough into equal parts and spread the pies by hand. I chose to cut to save time.
Baking Pie Pies with Yogurt and Mozzarella
When we have finished all the dough, heat the pan with a drop of oil, put a pie and cover with a lid. Let it brown, then turn it over and bake on the other side, also with the lid on.
The fire should be small and let the pies bake easily, not to rush. This is how we will do with all the pies.
They can be served hot or cold, plain or with yogurt.
-You can add a little salt if you want them to be saltier.
-You can powder with vanilla flour sugar if you want them to be sweet.
-You can add jam, sour cream, fresh fruit or compote, as desired.
The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win
Pork tenderloin, Guinness and baked potatoes
The thin slices of muscle, the potato slices and the carrot strips are laid layered, which, together with the sauce obtained from Guinness beer, are browned in the oven.
Ingredients (4 servings):
& # 8211 400 g pork tenderloin
& # 8211 a yellow onion cut into rounds
& # 8211 3 large carrots cleaned and cut thinly along the length
& # 8211 a tablespoon of chopped parsley
& # 8211 330 ml drink Guinness
& # 8211 150 ml vegetable soup
& # 8211 a tablespoon of Dijon mustard
& # 8211 6 medium-sized potatoes cut into thin slices
& # 8211 salt and pepper
Method of preparation:
Place the potato slices in the non-stick pan so that they overlap about 5 mm. Cut the pork tenderloin into two equal halves and then slice as long as possible.
Place the first half over the potatoes, then cover with the onion rings and carrot strips. Season with salt, pepper and parsley. Repeat with another layer of potatoes, the other half of the muscle, onions, carrots and spices. Finish arranging the tray with a layer of potatoes.
In a sauce pan, mix Guinness beer with vegetable soup, add Dijon mustard and season with salt and pepper. On low heat, bring to a boil. Continue the cooking process until the composition is reduced by half and you get a slightly thicker sauce.
Pour the sauce over the pork tenderloin and vegetables from the pan. Cover and leave in the preheated oven at 180 ºC for 45 minutes, remove the lid and bake for another 55 minutes until the surface is well browned and crispy.
Mashed mozzarella rolls in bacon
They are so simple and quick are these Meatballs with mozzarella rolled in bacon, not to mention how tasty and why not very good-looking that even the most clumsy in the kitchen could prepare them without any impediment!
Usually I make them when I have guests, they look good on the set and they sound appreciated more than any other appetizer.
It can also be served hot with a mashed potato or a salad, but let's not talk too long and get to work!
Stay tuned for the list of ingredients, but also for the simple way of preparation!
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
Or on the Facebook page, click on the photo.
Wallpaper a tray with baking paper.
Divide the minced meat composition into 20 equal portions, press well to fill air gaps and roll each piece of mozzarella in the composition.
We come and wrap the balcony not too tightly, enough to cover the meatball and put it upside down.
Bake in the preheated oven for 18-20 minutes.
Simpler and faster than that! But I don't hold you back, not the other way around, but my meatballs have tempered and I can't wait! So I wish you good work and good appetite!
Pasta with mozzarella and minced meat
It's not a sophisticated recipe, but it's definitely a consistent and delicious one! Cook pasta with mozzarella and minced meat at the end of a tiring day!
250 g paste
1 liter of water
1 beaten egg
100 ml of milk
50 ml oil
1 cup broth
300 g minced beef
c & acircteva frunze baby spanac
Method of preparation
Boil 1 liter of water with a little salt.
When it starts to boil, add the pasta. Let them boil for 25 minutes.
Take them out, drain them and put them in a bowl.
Mix them with a little grated mozzarella, a well beaten egg and 1 cup of milk.
Separately, in a saucepan, add 50 ml of oil and add 1 cup of broth and 300 g of minced meat.
Let it simmer for about 10 minutes, stirring constantly.
When the meat is penetrated, set it aside, turn off the heat, salt and pepper.
Take a heat-resistant dish, grease it with butter and start adding layers: a layer of pasta, then a layer of meat, then grate all the mozzarella and from the beginning pasta, meat and mozzarella.
The last layer must be the meat layer.
Bake for about 20 minutes and, when served, grate the mozzarella on top and garnish with a few baby spinach leaves.
Baked tomatoes with mozzarella
Today we are talking about mozzarella. Mozzarella Granarolo, is a fresh cheese, with a light texture, soft consistency and a slightly sweet taste, with a strong milk aroma. Made in Italy mozzarella Granarolo follows a traditional recipe, which consists in obtaining the special milk product, of superior quality. It is a healthy product, without preservatives, 100g providing over 40% of an adult's daily calcium requirement. We tested it and we really like it.
We prepared a quick, simple and tasty dish: baked tomatoes with mozzarella! Choose good, tasty, healthy tomatoes.
Ingredient: 1 serving
2 large tomatoes
250 gr mozzarella Granarolo
two sliced garlic cloves
1.Wash the tomatoes.
2.We slice the tomatoes and mozzarella.
3.Between each slice of tomato add 2 slices of mozzarella granarolo garlic, salt and pepper.
4At the end we sprinkle with a little olive oil and place them in a tray in which we put baking paper. We used a ceramic tray.
5.Bake in the oven (preheated) for about 30 minutes on a suitable heat (180-200 gr).
6Remove from the oven, place on a plate and serve as such. They are extremely tasty!
Simple, tastes, delights! We would like you to try our recipe and we want to ask / challenge you: in which preparation would you use mozzarella, with what other ingredients would you combine mozzrella? :)
We are waiting for your answers in a comment on this post and we will cook a recipe that contains the most interesting 3 ingredients proposed by you.
And now, dear culinary bloggers: we invite / challenge you to prepare a recipe with mozzarella Granarolo , to post the recipe on the blog, then leave us a link in a comment on this post. Good luck, we are waiting for your recipes until September 8 at 11:59 p.m.!
The prize consists of a basket with delicious Granarolo products!
EGGPLANT BOATS with mozzarella & # 8211 GRANAROLO taste festival / Recipe commented by Bucatarescu
Love, like the kitchen, must be constantly reinvented! 155 enthusiastic and inspired competitors - 5 PRIZES with lots of Granarolo mozzarella. Each prize consisted of 3 products - mozzarella 100g, kitchen mozzarella 250g, kitchen mozzarella 400g! Bucatarescu began to creatively reinterpret each of the winning answers! Yesterday, he presented you a new version of the summer salad with mozzarella.
2. Answer 82 (July 25) from DORA STANCIU: Eggplant boats with baked mozzarella
-I like mozzarella because it is tasty and can be combined with many other ingredients in recipes, such as appetizers, salads or main courses.
- Mozzarella goes with fresh seasonal vegetables, with Italian-style pasta, pizza, tomato and olive sauces, but also fruits. In particular, my children appreciate it with peach. To satisfy their cravings, I make "cheese skewers" with fruit.
- I don't go on very complicated recipes. I don't have any time and I think that many of the characteristics of some products are lost during the elaboration. I recommend eggplant boats with baked mozzarella.
I take 2 large eggplants, cut them in half and dig them out like boats. Separately, in a good pan, cook the onion with garlic, then add diced tomatoes and red peppers cut into small strips. I put a pinch of salt and what other spices I have on hand. Drain this vegetable "tochitura" of oil and juice and fill the eggplant boats with it, which I put in the oven in a large heat-resistant glass bowl. Tomato juice with oil, ie the sauce resulting from the tochitura, I put it in the bowl as well. Bake the eggplant for 40 minutes, 3-4 minutes on high heat and then on low heat. Then cover the boats with mozzarella and bake for another 5-6 minutes, until the cheese begins to melt / After removing platter, garnish with greens and serve them still warm. Along with it goes a slice of cold polenta!
Dear Dora! Your recipe aroused my childhood nostalgia and more. Of course, it all goes back to the time when the imam went crazy.imam baialdi). He went crazy with appetite before tasting the eggplant stuffed with uptor and went crazy with pleasure after tasting them leisurely. I especially liked two things about your recipe: of course the mozzarella cap, but also the suggestion of the cold polenta slice next to it. I understand from the context that you are a dedicated mother & # 8211 not just culinary! & # 8211 her children. This probably makes you not complicate things too much when cooking, which is not bad at all. But, for when they will grow, I allow myself to suggest other versions of the filling. In fact, to upgrade the filling a bit. In short, I would add, in the hardening phase of the eggplant cubes with tomatoes, garlic and onion, chicken liver cubes, some chopped hazelnuts or almonds and, of course, some big golden raisins. I think that's how we would get even closer to the imam's taste! Also, at the end of the hardening phase of this mixture, I would intervene with a cup of sweet white wine, letting the alcohol evaporate, but also involving the aromas of Tamaioasa & # 8230 What do you say, is it worth a try?