It is a good habit and good taste to bring out the recipe for messed-up pasta on holidays, where everyone puts whatever they want.
I have seen messed-up pasta talk, some had names, each better than the other.
For 5-6 generous servings:
Ingredients:
400 g / 14 oz. pasta
1 little onion
1 stalk of celery
1 carrot
150 gr / 1 cup fresh or frozen peas
Oil, salt, pepper
Basil, oregano
600-700 g / 3 cups tomato sauce
180 g / ¾ cup mozzarella cheese
2 uova sode
50 g / ½ cup Parmesan cheese
½ l / 2 cups milk
45 g / ⅓ cup flour
How to make it:
First, prepare the sauce. You can make a Bolognese or Neapolitan meat sauce, but I prefer a simple tomato sauce with vegetables.
Use a large pot so you can stir the pasta directly into it.
Add 2 tablespoons of oil and a not too big chopped onion, add celery and carrot cut into small cubes and brown for a few minutes.
Add 2 cans of tomato pulp or 2 cups of tomato sauce and 1 cup of water and stir to boil.
Stir, add salt and when it boils, cover and lower the heat.
Cook for 30 minutes.
Towards the end of the cooking time, add the peas.
While the peas are cooking, prepare the béchamel sauce in a jug by dissolving the flour in the milk and adding it to the simmering tomato, mixing immediately and bringing to the boil again.
When thickened, the sauce is ready.
Meanwhile, cook 2 hard boiled or scrambled eggs.
Cook the pasta al dente and add it to the sauce, mix well and pour into a suitable baking dish.
Cover the pasta with the chopped egg, then with the chopped mozzarella and finally with the Parmesan.
Bake at 180° C/356° F for 30 minutes.
If you want to freeze it, do it now when raw and thaw it the day before baking.
It’s a great recipe for any occasion, and you can even make it the day before.
It means it has to be messed up. Those twenty seconds you slam it a little bit, but without destroying it. Today we make pasta ,messed up with what’s in the fridge, because we don’t really feel like going out to the grocery store so we make it with what’s there. And rest assured that it will come out delicious that you can also use to carry over if you want to make this recipe one day for another for example. Use a quick sauce, whatever you like. I’m going to show you now the one I make, but remember to use a little big pot so afterwards we do everything inside that pot there without dirtying fifty-zero bowls, little bowls, others bowls. For five people two rounds of extra-virgin oil. One little onion or half big onion. Whatever there is, leeks or shallots are fine too. To make this messed up pasta you need a base of tomato, a very normal tomato sauce, but I want to enrich it with vegetables. So in addition to the onions, I’m also going to put in a carrot more crooked than me a stalk of celery. However, depending on the season, you can put in peppers, zucchini, eggplant, beans, broad beans. Put in a little bit of what you have, what you like. Otherwise cholesterol friends can put in crumbled sausage or make a classic meat sauce such as Bolognese or Neapolitan sauce Or vegetable friends can make a sauce just of eggplant, garlic, oil, tomato and eggplant, Sicilian style, for example. I mean, I give you ideas, but I make with what I have in the fridge. Carrots, celery and brown them for two or three minutes. Do we have ricotta cheese in the fridge? No, but I don’t put ricotta in it. Two cans of tomato pulp, but puree is fine too, for example. Rinse. A glass of water in one can, inside in the other can, a little turn and inside a glass of water. A tiny bit of salt, always without exaggeration, a little bit of oregano or basil, whichever you prefer or both also, why not. Mix, lower the heat when it boils, cover and let it cook for about twenty to thirty minutes. It’s a pretty quick recipe,so in the meantime I’ll get ahead. While the sauce is cooking I put on the water for the pasta. I prepare half a liter of smart béchamel using half a liter of cold milk with forty-five grams of flour, or cornstarch. Dissolve the flour into the milk well with a little energy, rest assured that it does not make lumps because cold flour, cold milk, does not make lumps. This will serve as a thickener afterwards perfar to make the sauce silky, or if you don’t want to make smart béchamel, put in two hundred and fifty grams of ricotta cheese. Made as you like. Ole, ole, ole. I cooked two hard-boiled eggs earlier, they are still warm. I’ll show you a way to peel hard-boiled eggs easily. A jar or glass with half an inch of water in it, hot or cold eggs, now they are very hot, in it, you put the lid or your hand on it, we don’t have lids, with lids not even jar lids. And you turn it, you beat it a little bit but without destroying it, you only have to break its shell. Whatever, if you have the lid it doesn’t happen that it splashes water all over. Stop. See the shell how it came out of the water? And now it peels off very easily. Pull the skin off and it really peels off in no time. Meanwhile, twenty minutes have passed. The sauce is almost cooked. I add two handfuls of fresh or frozen peas to it. Gabriele, why you didn’t put sugar in the sauce? And it’s not a pie, it’s not a custard, it’s a tomato sauce. You also have to get used to these sour tastes a little bit, it should not be too sweet the tomato. The tomato has to be sweet, according to the quality, which it has. In this case it is a good quality, it will already come a little sweet,It has sour aftertaste, fits. it is tomato! but Gabriele, I am used to it, I like a little sweet, sour tomato I don’t like, it gives acidity, reflux,whatever, put some sugar in it. And they are a matter of habit. Do then, do as you like. One last mix to the milk. The sauce is always simmering. We throw in, nice and firm without fear, a couple of turns with the spoon and as soon as it comes to a boil again,the sauce will thicken. Turn quietly without anxiety. It’s already thickening anyway, as soon as it starts to boil a little bit it’s cooked, it will be thick completely. And so we made a kind of baking bechamel. For five people I take out about three hundred and fifty grams of mixed pasta because I cleaned out the pantry. Some smooth penne I put in firstbecause they take a little longer to cook. When you see the first bubbles that it is about to start boiling you give it the last turn, those twentyseconds and turn off the heat. It’s thick, look, it’s already thick. I give it the last few seconds and go. In the jar of peas from before, I save some of the sauce that I put it later on over the dish, over the pasta. Gabriele, but how much sauce did you make? Boy, if you don’t make that much sauce, how can you make a mess? It comes out a big mess here. The penne had ten, eleven minutes of cooking time. This macaroni here has eight, so after three minutes I put the macaroni down too and after another two minutes I put in these little shells here that cook faster than the other pastas, so we equalized the cooking time. If it’s in season a little fresh scented basil goes a treat. In the end, ok? It’s important, the cooking rather al dente, so that the pasta afterwards, with all this sauce here, finishes cooking inside the pan in the oven. I have already turned the oven on to two hundred degrees. Gabriele, it’s more sauce than pasta,of course, so it has to be, It’s the bomb! A little pepper or chili, to taste, optional. Mixing. See why I told you before to use a large pot? See how comfortable I am? See how it jumps, I’m the king of the mess Nice, creamy, plentifull. Don’t make it at home. Pour it into the pan, you don’t need to butter it,you don’t need anything, you need to stay low at the beginning and then make this movement, so it goes all over the place. If it’s too much, we make another, no, it’s not too much. Since it’s really a little too much, I make a small one that I put in the freezer ready to use on any occasion. Here’s a rebel. Do you remember the sauce I had been saving earlier? Well, spread it all over the pasta. Cut the eggs into rounds,if you like them sliced. If you want to give them four stabs instead,give them four stabs,or in wedges as they come. If you want the eggs you can put them right inside the sauce before you throw them in the pan, only put them on top so they take on more flavor later in the oven. Mozzarella or other cheeses I suggest mozzarella, but not shredded or sliced, but made into chunks, so I don’t know, write in the comments what this gastronomic cut from your country is called. Set in. I also put the mozzarella cheese from the top in big chunks so it melts afterwards without drying out. And last, a little parmesan cheese, a sprinkling that will protect the pasta and mozzarella from drying out, and it will give a beautiful color and a good note of interesting flavor as well. Guys, I tell the truth, I would have eaten it even as it was. Its delicious! delicious, I don’t know if it will get there in the oven. So, this one goes in the freezer, I cover it. In the freezer, so this one here too, if you want, you can put it in the freezer and take it out the day before you bake it. Don’t put it away already cooked,or it will get too dry. Anyway this one here now goes in the oven which is already hot, one hundred and eighty/two hundred degrees for about twenty-five to thirty minutes. Olé! Ring the bells because it’s a holiday. Look at that, what a wonder, it looks like a painting, not even Picasso did it like that! Look at the softness in it, the texture, but don’t you feel like throwing your hand into it? Look at this! Look at the egg, it didn’t dry out at all. Fantastic crust. And what about this penna that says get me out of here? Crunchy as hell. Look at this, It is amazing! If it’s called messed up that means it has to be messed up It’s stringy! Mamma Mia. You can exaggerated With the portions I gave it for five, however from this pan here comes out even six or seven, in my opinion. I teach you how taste like the bomb. Spoon must be XXL, extra large. Pasta must be plentifull, a generous spoonful. The pasta must be hot mouth wide open because otherwise the spoon won’t go in. The mozzarella, the egg, the tomato, all this creaminess that cuddles you. If you liked the recipe, subscribe to the channel, leave the like and subscribe with the little bell, so when I maybe I do live broadcast, when I post off airs, special things, you get the notification and you don’t miss them. It’s all free and will be forever. A dear greeting, a hug. Bye to everyone from Gabriele and Beatrice. I’m going to finish it. cool guy, you want to do that…. I’m lost. Why did you do that?