Traditional recipes

Beef in butter with pasta

Beef in butter with pasta

We cut the beef into smaller pieces (3-4 cm-2-3 cm).

We clean, wash and cut the green onion into small slices (it is mandatory to use green onions). Peel the garlic and slice the garlic cloves into larger pieces.

Saute onion and garlic in 80 g butter, until onion softens a little, 4-5 minutes.

Add the beef. Let it boil for 7-10 minutes. Yes, when cooked, because the meat will leave a rich juice. After this time, the juice will evaporate, add salt, pepper, parsley, to taste.

Let it fry for another 5 minutes on a very low heat, only until it takes on a little color.

Add the 3 tablespoons of wine (you can use another red wine, just not to be very sour, better a little sweet, with a harsh, velvety aroma). Leave for 2 minutes, just enough for the alcohol to evaporate.

Mix the beef with the cooked and drained pasta. You can use whatever pasta you want, from long pasta (spaghette, tagliatelle, etc.) or short pasta (penne, fusilli, farfalle, etc.).

It can be served with lettuce (with sugar and vinegar), garlic sauce (garlic with yogurt or sour cream) or just plain natural.

25 February of 2021

A collection of the best five pasta recipes. They are made simple, the ingredients are banal, and the result is irresistible. perfect for lunch and for whom, each of these recipes is a gastronomic experience in itself, which you must try.

Spaghetti Bolognese with a delicious spicy sauce

Ingredients (4 servings):

  • smoked ham slice
  • 2 tablespoons olive oil
  • 1 onion
  • 1 clove of garlic
  • 400 g minced beef
  • 150 g vegetables for soup
  • 400 g mashed tomatoes with greens
  • 150 ml of soup
  • 400 g spaghetti
  • salt pepper
  • parsley, possibly basil

1. Cut the ham into strips, then fry it in a larger bowl in the olive oil. Peel the onion and garlic, cut them into cubes and slices, respectively, and add them over the ham. Fry the minced meat and, at the end, add the vegetables for the soup. Stir in the mashed tomatoes and soup. Boil the sauce for approx. 15 minutes on low heat.

2. Meanwhile, boil the pasta in salted water according to the instructions on the package, then let it drain.

3. Season the sauce with salt and pepper and serve with the pasta. At the end, garnish everything with a few parsley leaves. You can also use basil.

Preparation time: 30 minutes /approx. 720 kcal / serving

Penne with corn and cabanos sausages

Ingredients (4 servings):

  • 250 g cabanos sausages
  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 500 g tomatoes (box)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • salt pepper
  • 1/2 teaspoon oregano
  • paprika
  • 200 g corn kernels (box)
  • 400 g penne

1. Cut the sausages into thin slices. Wash and peel the onion and garlic, then cut them into cubes or rounds and fry them in a little oil. Add the slices of sausage and fry. Add the tomato paste and the peeled tomatoes, then pass them with a fork. Season everything with lemon juice, sugar, salt, pepper, oregano and paprika. Boil the sauce for approx. 5 minutes. Drain the corn kernels and add them over the sauce, 0 in the last 3 minutes.

2. Boil the pasta in salted water, as indicated on the package. Pour cold water over them, then let them in a strainer to drain well. Place them on a plate and serve with the prepared sauce. Eventually, decorate them with a little greenery.

Preparation time: 25 minutes /approx. 700 kcal / serving

Mushroom pasta

Ingredients (4 servings):

  • 300 g spiral paste
  • salt
  • 4 eggs
  • 300 g mushrooms
  • 1 chives link
  • 1 tablespoon butter
  • 100 ml of soup
  • 150 g cream
  • pepper
  • 150 g grated gouda cheese

1. Boil the pasta in salted water, as indicated on the package. Boil hard-boiled eggs, pour cold water over them, then peel them. Cut the mushrooms into thin slices and the chives into rings.

2. Preheat the oven to 200ºC. Saute the drained mushrooms in butter, pour the soup and bring to a boil. Stir in the cream and season. Cut 2 eggs into round slices and chop the rest. Mix the pasta with the prepared sauce, half the cheese and the chopped eggs. Put everything in a soufflé form, sprinkle with chives and cheese, place the egg slices and bake for approx. 20 minutes.

Preparation: 40 minutes /approx. 640 kcal / serving

Butterflies with salmon

Ingredients (4 servings):

  • 400 g salmon fillet
  • 2 tablespoons lemon juice
  • 1 small onion
  • 21 chives link
  • 400 g butterflies
  • salt
  • 1 tablespoon olive oil
  • 200 ml cream
  • pepper

1. Wash the fish, dry it on a kitchen towel, then cut it into cubes. Sprinkle with lemon juice. Peel an onion and finely chop it. Wash the chives, then cut them into rings.

2. Boil the pasta in salted water, as indicated on the package. Heat the oil in a bowl and fry the onion. Add the fish pieces and fry them carefully. Add the soup and cream. Simmer everything over low heat for approx. Ten minutes.

3. Drain the pasta well. Add the chives to the sauce and season well. Serve everything with butterflies and garnish as desired, possibly with chives.

Preparation: 25 minutes /approx. 660 kcal / serving

Pasta with fine peanut sauce

Ingredients (4 servings):

  • 400 g broccoli
  • salt
  • 1 onion
  • 1 clove of garlic
  • 1 tablespoon butter
  • 100 ml wine
  • 150 ml cream
  • pepper
  • 1 tablespoon lemon juice
  • nutmeg
  • 400 g spaghetti
  • 4 tablespoons peanut flakes

1. Cut the broccoli into bunches and boil them in salted water for 2-3 minutes. Pour cold water, then let them drain. Peel the onion and garlic, chop them and fry them in butter. Extinguish with cream and wine. Add half the broccoli, then season with salt, pepper, lemon juice and nutmeg.

2. Boil the pasta in salted water according to the instructions on the package. Put the broccoli in the prepared sauce, then season it. Serve with pasta and garnish with peanut flakes.

Preparation: 35 minutes /approx. 580 kcal / serving

Butter Ghee & # 8211 benefits and properties

Ghee butter has been used in Indian medicine for thousands of years, but not all the benefits of this type of butter have been scientifically proven so far.

Ghee clarified butter

Easier to digest

Because all milk solids are removed by heating, ghee is largely lactose-free, making it easier to digest than butter, for many people with lactose intolerance.

Ghee has a higher boiling point than butter

According to studies, at high temperatures, many oils break down into unstable elements known as free radicals, which are known to cause cell damage and cancer. Ghee has a point of 485 ° F, so it maintains its structural integrity under high heat.

Soothes inflammation

According to studies, clarified butter contains butyrate, a fatty acid that has been linked to an immune system response that soothes inflammation.

Ghee butter has antiviral properties

Ghee can be used to treat burns. Clarified butter contains vitamin E, one of the most powerful antioxidants found in food. Antioxidants seek out and neutralize free radicals that can lead to disease.

Helps calm the digestive system

Ghee butter calms the digestive system by helping to heal and repair the lining of the stomach. Casein and whey proteins in butter can often cause sensitivities in humans, all of which are removed from clarified butter.

Nutritionally valuable

Ghee contains large amounts of vitamins A, D, E and K. It also helps the body absorb fat-soluble vitamins. Clarified butter is natural, nothing extra is added and it is not very processed like many seed oils.

Uncooked vegetable pasta recipes

There are a lot of vegetable pasta recipes, one tastier than the other. They can be served both for breakfast, as a snack or for dinner, but they can also be served as an entree to parties or meetings with friends.

Pasta recipes:
Butter paste with celery

Ingredient: 400 g celery, 150 g butter, 1 red onion, 1 bunch of greens, 1 donut or red bell pepper, 1/2 teaspoon powder of herbs and spices, ½ teaspoon of seaweed powder.

The celery is washed well, peeled as thin as possible (which is put in juice & # 8211 see recipe 234.), put on the grater, mix with butter rubbed foam, finely chopped onion with greens and powders. Place on slices of black bread or on a plate and garnish with greens and slices of donuts.

Butter paste with radishes

Ingredient: 400 g radish (with whole leaves), 200 g butter, 1 bunch dill and asthma, 1/2 teaspoon powder of herbs and spices, 1/2 teaspoon seaweed powder, 2 tomatoes.

Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. with powders and butter rubbed butter. Decorate with slices of tomatoes and seasonal greens.

Butter paste with onion

Ingredient: 2 large onions of water, 200 g butter, 1 bunch of greens, 10 salted black olives, 1/2 teaspoon powder of herbs and spices, 1/2 teaspoon of seaweed powder.

Finely chop the onion or grate it, chop the greens. Both are mixed with butter rubbed butter, in which the powders are added. Decorate with greens and black olives.

These pasta recipes, with onions or radishes, should be avoided by those with digestive problems.

Butter paste with garlic

Prepare as in the previous recipe, using the same ingredients, plus 3-4 cloves of crushed garlic.

Horseradish butter paste

Prepare the pasta as per recipe 16, and add a tablespoon of finely grated horseradish with the powders. This type of pasta recipes are intended for lovers of & # 8220 quickly & # 8221.

Celery paste with apples

Ingredient: 250 g celery, 250 g red apples, 150 g butter, cream, 1 teaspoon marjoram with mint, 1/2 teaspoon seaweed powder.

The well-washed, cleaned celery (peel the juice & # 8211 see recipe 234) is put on the grater. Apples are grated, along with the peel. Mix with finely chopped greens, powders and butter rubbed butter. If the composition comes out soft, you can add a little cream (see recipe 83) or wheat bran. It is decorated according to the housewife's fantasy, with the products she has at hand.

These pasta recipes are ideal for vegans and raw-vegans.

Butter paste with cheese and carrot leaves

Ingredient: 150 g butter, 150 g cottage cheese, 2 bundles of carrot leaves, ½ bundle of sage, mint and basil, 1/2 teaspoon herb powder and seasoning, 1/2 teaspoon seaweed powder, 5-6 mallow flowers garden, 1 water onion.

Rub the butter into the foam, mix with the shredded cheese. Carrot leaves (which must be chosen from the youngest, are very rich in minerals) cut as small as possible with onions and other greens and powders. Place on a small plate, set aside, and sprinkle finely chopped mallow flower petals on top. In case it comes out too soft, a little bran can be added to the composition.

Butter paste with cheese and leeks

Ingredient: 1 strand of large leeks, 100 g butter, 100 g cottage cheese, 1 dill tarragon, 1 donut in vinegar, 1/2 teaspoon herb powder, 1/2 teaspoon seaweed powder.

The leek is cut as small as possible, together with the greens, mixed with cheese and butter rubbed with foam. Garnish with donuts and greens.

Butter paste with cheese and parsnips

ingredients: 350 g parsley, 1 water onion, 125 g butter, 125 g cottage cheese, 1 tablespoon basil with rosemary, 1/2 teaspoon herb powder, 1/2 teaspoon seaweed powder, 1 teaspoon poppy seeds or cumin .

The shredded cheese is mixed with the rubbed butter, the finely chopped greens and onions and the grated parsnips. Place on a plate, compact nicely and sprinkle with poppy seeds.

Butter paste with cheese and tomatoes

Ingredient: 350 g tomatoes, 125 g butter, 150 g cottage cheese, bran, 1 bunch of dill with asthma, 1 large white onion, 2 cloves garlic, 1/2 teaspoon herb powder and seasoning, 1/2 teaspoon powder algae, a few white rose petals.

Well-ripened tomatoes (but not ripe) are crushed. Then mix with the grated cheese, butter rubbed foam, powders, onions and finely chopped greens, finely ground garlic and bran as it is, until a thicker paste is obtained. Squeeze nicely and sprinkle a little finely chopped greens and white petals or rose cream, finely chopped.

Pasta with potatoes, butter and cheese

ingredients: 4 medium potatoes, 1 large red onion, 150 g butter, 150 g cottage cheese, bran, 1 tablespoon thyme, sage, safflower, 10 salted black olives, 1/2 teaspoon herbal powder and seasoning, a few rose petals tomatoes.

Choose beautiful, smooth potatoes, wash with a brush or rough cloth, put on a grater (including the peel), mix with onions and finely chopped greens, shredded cheese, powders. Rub the butter, add as much bran as you like to get a thicker paste. Place on a plate, set. Sprinkle finely chopped rose petals and a few finely chopped sage leaves.

Butter paste with celery and nettles

Prepare as in the previous recipe, using the same ingredients, only add 200 g of butter instead of 150 g and a good handful of raw nettles, which were chosen only small tips, well washed and finely chopped. It is decorated.

Fettuccine Alfredo & # 8211 Pasta with butter and parmesan

Prepared for the first time by Alfredo di Lelio in Rome, pasta with butter and parmesan, also known as Fettuccine Alfredo was born from Alfredo's desire to give his pregnant wife something better than pasta al buro (butter pasta), so he also added Parmesan.

Pasta became extremely popular thanks to actors Douglas Fairbank and Mary Pickford who ate these pastas in Alfredo's restaurant in 1927 and popularized them in the USA.

& # 8211 400 g pasta (can also be snails)
& # 8211 600 g beef (I used canned)
& # 8211 spices
& # 8211 280 g yogurt
& # 8211 1 tablespoon margarine or butter
& # 8211 4 cloves garlic
& # 8211 sare
& # 8211 pepper
& # 8211 thyme.

Put the pasta to boil in 4 l of water, then add the spices and salt.
Heat the meat in a pan or microwave for 2 minutes, to grind more easily.
After cooking the pasta, put the meat, 1 tablespoon of margarine or butter, thyme, pepper and salt to taste, mix well and leave on the fire for about 1 minute.

Peel the garlic, crush it and add it over the yogurt, sprinkle with a pinch of salt and mix.

Ingredients baked pasta with ragout and mozzarella

  • 500 grams of finely chopped meat, mixed (pork and beef)
  • 1 large onion (120 grams), finely chopped
  • 1 clove of garlic, whole
  • 1 medium-sized carrot (80 grams), finely chopped
  • 1 celery stalk celery (80 grams), finely chopped
  • 30 ml. extra virgin olive oil
  • 300 ml. tomato paste
  • 150 ml. dry red wine
  • salt pepper
  • optional, 1 teaspoon dried basil

bechamel sauce:

  • 500 ml. warm milk
  • 50 grams of butter
  • 50 grams of flour
  • salt, white pepper
  • freshly grated nutmeg to taste

for assembly:

  • 350 grams of matured mozzarella
  • 75 grams of grated Parmesan cheese
  • 1 tablespoon oil, to grease the gratin form

How to prepare & # 8211 video recipe

I hope you liked my baked pasta recipe & # 8211 pasta al forno & # 8211 and you will try it soon! I am waiting for you with impressions! Until then, find below the links that will lead you to a few other authentic Italian pasta recipes.

Beef muscle in butter with simple sauce is a delicious recipe for which you need the best quality beef.

Heat the oil in a pan then add the butter and let it melt. Meanwhile, pass the meat through the flour. Fry the meat on both sides for 2-3 minutes.

Add the white wine to the meat pan and simmer for 3-4 minutes. Add the beef soup, garlic and lemon zest. Partially cover the pan and let it boil for 50 minutes, turning the meat from time to time.

After 50 minutes, remove the meat and wrap it again in aluminum foil. Dissolve the flour in cold water and add it to the sauce in the pan, stirring. Add the parsley, salt and pepper to taste. Allow the sauce to thicken slightly.

Serve the meat with sauce and mashed potatoes with butter.
The source of this recipe is the Laura Cuisine blog.

Veal escalope with pasta and parmesan

The meat for escalope is chosen the best, from the kidney area, corresponding to the cow muscle. In addition to the quality of the meat, the simplicity of this recipe has two key points: the superficial frying of meat in butter, the pulling of pasta in butter and Parmesan cheese. The meat remains juicy and the taste of the tricolor pasta enriches the dish. Usually, the escalope is associated with a garnish of vegetables, or black sauces: demi-glace, maitre d & # 8217hotel, but this is the milanaise variant with pasta and parmesan.
The recipe is from my grandmother's cookbook, published in 1938. From the same book I also cooked almonds (click HERE for the recipe), halva a la grecque (click HERE for the recipe), leeks with olives (click HERE for the recipe), etc. , the whole category is grouped HERE.

Preparation time 10 minutes

Cooking time 15 minutes


  • 2 pieces of veal for escalope
  • salt and pepper
  • 2 lg butter
  • Barilla tricolor paste
  • parmesan race
  • OPTIONAL demi-glace sauce

PREPARATION Veal escalope with pasta and parmesan
1. Boil 1.5 l of water with 1 teaspoon of salt. After boiling you will boil the pasta portion (3 hands per serving) while it is written on the package.
2. Ask the butcher to slice your meat and beat it a little with a hammer. If you hit it at home, put a bag (cellophane) on top so it doesn't splash everywhere. Season with salt and pepper.
3. Melt 1 tablespoon of butter in a heavy frying pan and over medium heat, fry the meat for 3 minutes on one side, then reduce the heat to moderate and fry it on the other side for two minutes. Remove the meat from the serving plate and cover for 10 minutes with an aluminum foil (it remains even more juicy).
4. Meanwhile, boil the pasta and pour it into the sieve.
5. If the butter has burned from the steak, it is better to quickly wipe the pan with the thick paper towel and put a level spoonful of melted butter over a moderate to high heat. Add the drained pasta and pan shields to this butter, stirring (or with a spatula) for 1 minute.
6. Turn them over with the pan next to the steak and serve with a lot of grated Parmesan cheese.
Liv (e) it!

Butter paste recipe from Great Britain

Ingredients you need:

Preparing butter pasta in English:

In a large bowl, mix the flour with the icing sugar. Cut the softened butter into several pieces. Then, in the center of the flour and sugar mixture make a hole and put the butter cut into pieces. Knead the mixture well until the flour sticks well.

Using a rolling pin, thin the fish dough, leaving about half a centimeter thick. Now cut the pastitas with a mold. With the remaining pieces, reinsert the dough and thin it again with the rolling pin, repeating the process until you are done with the whole dough.

Beat an egg and, using a kitchen brush, spread the pastries on top with the beaten egg.

With the tips of a fork, draw some light scratches on pastries and place them in the oven over high heat for a few minutes, until you notice that they have browned a little. Then take them out of the oven and serve them cold. If you want, you can add a little sugar on top. Cookie recipes topics