Italian cuisine famous all over the world are simple to prepare, but at the same time surprisingly delicious. In Italy, everyone will find the dish to your liking: a lover of fish regale risotto Risotto - rice porridge in Italian   Seafood, meat-eater enjoy pizza with salami and services vegetarians lot of vegetable dishes and flavorful Italian pasta with mushrooms.

The secrets of Italian cuisine

Style supply the inhabitants of the Mediterranean region is recognized by scientists, nutritionists, the most healthy. Eating unrefined extra virgin olive oil to satisfy the body's need for valuable substances, to preserve the health and beauty of the skin vessels Beauty skin care and healthy ; an abundance of fruits and vegetables in the diet is useful for the gastrointestinal tract; cereal products, including pasta from durum wheat, provide a feeling of satiety for a long time. Italian does not recognize artificial additives: all products must be natural. The real Italian pasta will never be artificial colors, stabilizers, baking powder and flavorings: only flour from durum wheat, water, and sometimes - eggs and natural dyes (vegetable juices or cuttlefish ink).

There are many varieties of pasta: long, short, flat and volume, in the form of butterflies, spirals, ribbons, wheels, and other figures. In addition, each type of pasta has its own name. Sometimes these names indicate the size of the pasta: so large variety of pasta at end -they (cannelloni, Spagettoni), medium - to -etti (Spaghetti, Bavette), and small - to -ini (Fettuccine, tortellini).

Pasta is always served hot, tucking butter and cheese or sauce. A variety of sauces for pasta is amazing: they are made from a variety of vegetables, ham, ground beef, chicken, fish, seafood, garlic, herbs and cheese. Many are particularly fond of pasta with mushrooms in cream, wine or tomato sauce. Due to its high fiber content and protein content in mushrooms such paste fills perfectly, but at the same time contributes entirety.

The combination of dough products with mushrooms found in many ethnic cuisines. This Lithuanian dumplings "koldunay" Belarusian dumplings Vareniki. Do the world something tasty? And a variety of Asian dishes. But Italian pasta - probably the most popular dish in the world of pastry and mushrooms. To this paste, you can use a variety of varieties of mushrooms. Italians prefer to mushrooms, but it turns out delicious pasta and if used wild mushrooms or even banal mushrooms. However, it is best to add fresh mushrooms at least a couple of dried white for flavor. Spices in this case should be used sparingly to feel better mouthwatering smell of white mushrooms.

But to the choice of pasta should be taken very carefully - too thin and smooth bad will be combined with a thick sauce, which comes a lot of pieces of mushrooms. The best choice is wide noodles with wavy edges (Lazanette) or short pasta with a corrugated surface (such as Penne Rigat). This paste is well saturated with sauce, mushrooms and pieces will not slide off from the surface.

Exquisite pasta with mushrooms

To make this fragrant dish will need four grams of pasta, twenty grams of dried porcini mushrooms, four fresh mushrooms medium-sized clove of garlic, three tablespoons of extra virgin olive oil, stalk leeks (only the white part), some fresh or dried thyme, half cup low-fat cream, seventy grams of Parmesan cheese, salt, pepper and herbs to taste. If desired, instead of leeks, you can use the usual onions, but the sauce in this case received less than gentle. The cream can be replaced with dry white wine - the consistency of the sauce in this case will be less velvety, but the taste will be spicy.

Dried mushrooms have to give the whole dish its flavor: it is necessary to soak them in a glass of hot water. While the mushrooms absorb moisture in a deep frying pan in half the olive oil should fry sliced ​​rings leeks and crushed garlic. With the infusion of drained mushrooms (it is still useful for the preparation of the sauce), and themselves mushrooms finely chop and add to the onions, to put the mushrooms and thyme. Fry the mushrooms until tender, then add the cream and mushroom infusion and season the sauce with salt and pepper and simmer over low heat. Excessive use of spices should not be, so as not to interrupt the aroma of mushrooms.

Pasta cook in boiling salted water to a state of "al dente" (ie, to the pasta was just a little undercooked), recline in a colander, add the mushrooms and mix well. Then heat the contents of the pan for a few minutes over low heat to gently absorbed pasta sauce, and serve, sprinkled with grated Parmesan and garnish with greens.

Maria Bykov

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