作业帮意大利面的做法 （英文）
来源：学生作业帮 编辑：拍题作业网作业帮 分类：英语作业 时间：2024/05/02 03:12:19
意大利面的做法 （英文）
培根肉的：
Ingredients (serves 4)
400g dried spaghetti
50g pkt pine nuts
250g pkt short cut rindless bacon, cut into strips
2 tsp Galiko crushed garlic
300g container light sour cream
1/2 cup chopped fresh continental parsley
Method
Cook the spaghetti in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
Meanwhile, heat a non-stick frying pan over medium heat. Add the pine nuts and cook, tossing for 5 minutes or until toasted. Transfer to a bowl and set aside. Add the bacon and garlic to the frying pan and cook for 4-5 minutes or until crisp. Pour in the sour cream and stir to combine. Cook for a further 3 minutes or until reduced slightly.
Toss the bacon mixture and parsley through the pasta. Divide among serving bowls and sprinkle with pine nuts. Serve immediately.
波伦亚酱的：
Preparation Time
10 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
6 short-cut bacon rashers, excess fat trimmed
375g dried spaghetti
2 tsp olive oil
400g lean beef mince
1 x 575g jar bolognese pasta sauce
1/3 cup loosely packed shredded fresh basil leaves
Shaved parmesan, to serve
Method
Heat a frying pan over medium-high heat. Add half the bacon and cook for 2 mins each side or until crisp. Transfer to a plate lined with a paper towel. Repeat with remaining bacon. Coarsely chop and set aside.
Cook spaghetti following packet directions, until al dente. Drain well.
Meanwhile, heat oil in the frying pan over high heat. Add mince and cook, uncovered, stirring with a wooden spoon, for 3-4 mins or until the mince changes colour. Pour in pasta sauce and simmer over medium heat, stirring occasionally, for 5 mins. Remove from heat.
Stir in the basil and half the bacon. Divide pasta among bowls and spoon over sauce. Top with remaining bacon and parmesan.
Notes
You can substitute prosciutto for bacon if desired. You will need 100g prosciutto, excess fat trimmed.
海员式：
Ingredients (serves 6)
2 tbs olive oil, plus extra to toss
1 onion, finely chopped
3 garlic cloves, crushed
1 cup (250ml) dry white wine
3 tbs tomato paste
2 x 410g cans crushed tomatoes
500g spaghetti
500g marinara mix*
300g black mussels, washed, de-bearded
2 tbs chopped flat-leaf parsley
Method
Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well.
Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
Stir in parsley, then toss the sauce through the pasta and serve.
Notes
* A mix of fresh seafood, from fish-mongers and good supermarkets.
卡本娜拉式：
Ingredients (serves 4)
400g spaghetti
1 tbs olive oil
200g sliced flat pancetta (see note), cut into 1cm-wide strips
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
100ml thickened cream
2/3 cup (50g) freshly grated parmesan, plus extra to serve
2 tbs chopped flat-leaf parsley leaves
Method
Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.
Notes
From selected delis and butchers.
全素：
Ingredients (serves 4)
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 medium zucchini, chopped
200g yellow squash, chopped
1 medium eggplant, chopped
3/4 cup red lentils, rinsed, drained
2 large tomatoes, chopped
700g bottle Italian tomato pasta sauce
300g broccoli, cut into small florets
1/4 cup chopped fresh flat-leaf parsley leaves
375g dried spaghetti pasta
shaved parmesan cheese, to serve
Method
Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion is just soft.
Add zucchini, squash and eggplant. Cook, stirring, for 5 minutes. Add lentils, tomato, pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes. Add broccoli. Cook, uncovered, for 10 minutes or until lentils are tender.
Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
Divide pasta between bowls. Top with vegetable sauce. Serve with parmesan cheese.
以上是常见的五种,第二种波伦亚酱的最受欢迎.
Ingredients (serves 4)
400g dried spaghetti
50g pkt pine nuts
250g pkt short cut rindless bacon, cut into strips
2 tsp Galiko crushed garlic
300g container light sour cream
1/2 cup chopped fresh continental parsley
Method
Cook the spaghetti in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
Meanwhile, heat a non-stick frying pan over medium heat. Add the pine nuts and cook, tossing for 5 minutes or until toasted. Transfer to a bowl and set aside. Add the bacon and garlic to the frying pan and cook for 4-5 minutes or until crisp. Pour in the sour cream and stir to combine. Cook for a further 3 minutes or until reduced slightly.
Toss the bacon mixture and parsley through the pasta. Divide among serving bowls and sprinkle with pine nuts. Serve immediately.
波伦亚酱的：
Preparation Time
10 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
6 short-cut bacon rashers, excess fat trimmed
375g dried spaghetti
2 tsp olive oil
400g lean beef mince
1 x 575g jar bolognese pasta sauce
1/3 cup loosely packed shredded fresh basil leaves
Shaved parmesan, to serve
Method
Heat a frying pan over medium-high heat. Add half the bacon and cook for 2 mins each side or until crisp. Transfer to a plate lined with a paper towel. Repeat with remaining bacon. Coarsely chop and set aside.
Cook spaghetti following packet directions, until al dente. Drain well.
Meanwhile, heat oil in the frying pan over high heat. Add mince and cook, uncovered, stirring with a wooden spoon, for 3-4 mins or until the mince changes colour. Pour in pasta sauce and simmer over medium heat, stirring occasionally, for 5 mins. Remove from heat.
Stir in the basil and half the bacon. Divide pasta among bowls and spoon over sauce. Top with remaining bacon and parmesan.
Notes
You can substitute prosciutto for bacon if desired. You will need 100g prosciutto, excess fat trimmed.
海员式：
Ingredients (serves 6)
2 tbs olive oil, plus extra to toss
1 onion, finely chopped
3 garlic cloves, crushed
1 cup (250ml) dry white wine
3 tbs tomato paste
2 x 410g cans crushed tomatoes
500g spaghetti
500g marinara mix*
300g black mussels, washed, de-bearded
2 tbs chopped flat-leaf parsley
Method
Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well.
Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
Stir in parsley, then toss the sauce through the pasta and serve.
Notes
* A mix of fresh seafood, from fish-mongers and good supermarkets.
卡本娜拉式：
Ingredients (serves 4)
400g spaghetti
1 tbs olive oil
200g sliced flat pancetta (see note), cut into 1cm-wide strips
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
100ml thickened cream
2/3 cup (50g) freshly grated parmesan, plus extra to serve
2 tbs chopped flat-leaf parsley leaves
Method
Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.
Notes
From selected delis and butchers.
全素：
Ingredients (serves 4)
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 medium zucchini, chopped
200g yellow squash, chopped
1 medium eggplant, chopped
3/4 cup red lentils, rinsed, drained
2 large tomatoes, chopped
700g bottle Italian tomato pasta sauce
300g broccoli, cut into small florets
1/4 cup chopped fresh flat-leaf parsley leaves
375g dried spaghetti pasta
shaved parmesan cheese, to serve
Method
Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion is just soft.
Add zucchini, squash and eggplant. Cook, stirring, for 5 minutes. Add lentils, tomato, pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes. Add broccoli. Cook, uncovered, for 10 minutes or until lentils are tender.
Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
Divide pasta between bowls. Top with vegetable sauce. Serve with parmesan cheese.
以上是常见的五种,第二种波伦亚酱的最受欢迎.