Cook & Joy

Cooking

Cook & Joy

Cooking

ریزوتو (برنج ایتالیایی)

برنج پخته (کته) 500 گرم

نخود فرنگی کنسرو شده  100 گرم

قارچ تازه 100 گرم

سینه مرغ 100 گرم

سبزی معطر 4 قاشق غذاخوری

سیر ریز شده 1 قاشق مربا خوری 

  پیاز ریز شده 1 عدد

سبزی ترخان خشک یا تازه  1 قاشق غذا خوری

پنیر پارمزان 2 قاشق غذا خوری

طرز تهیه:

سینه مرغ را به شکل قیمه ای (کشمشی)خرد میکنیم و کنار میگذازیم.بعد کمی آبلیموی تازه _روغن_سیر به مرغهای خرد شده اضافه میکنیم.

قارچ ها را به شکل ورقه ای ضخیم خرد کرده و کنار می گذاریم.پیاز و سیر را در روغن تفت میدهیم تا سبک شوند,بعد مرغ را به آن می افزاییم و همراه پیاز تفت میدهیم تا رنگ مرغ برگردد,نخود فرنگی را نیز به مواد اضافه میکنیم و تفت میدهیم تا کمی براق شوند,در این مرحله قارچ های خرد شده را اضافه کرده ومیگذاریم خوب سرخ شود,سپس نمک,فلفل قرمز,و در صورت تمایل کمی فلفل دلمه ای نگینی به مواد می افزاییم.تفت کوتاهی میدهیم و از روی اجاق برمیداریم.

کف ظرف دیگری را  از برنج پخته ریخته و روی آن از مواد آماده شده یک لایه میریزیم و به همین ترتیب تکرار میکنیم تا مواد تمام شود,در انتها کمی روغن زیتون روی مواد می ریزیم.

برای مدت 10 دقیقه ظرف را روی اجاق گذاشته تا کاملا غذا اماده گردد.

برای سرو:برنج را با سبزیجات معطرو ترخان مخلوط میکنیم و در ظرف میکشیم و روی ظرف را با پنیر پارمزان تزئین میکنیم. 

                                                   

             نوش جان

pasta type

Pasta Types

Pasta Type

Description

 bucatini


These long, hollow spaghetti-like tubes are unusual and fun! Try them in casseroles or Asian stir-fries, or tossed with a fresh tomato sauce.

 cannelloni   


"Large reeds" in Italian, this is a large, tubular pasta with a smooth texture. It is usually boiled, stuffed with a cheese or meat filling, and baked in a sauce. Cannelloni are larger than manicotti.

 capellini


Also known as "angel hair" pasta, the long, delicate strands are an appropriate match for almost any sauce. Try serving capellini with a walnut, garlic, and mushroom cream sauce, for an exceptional side.

 conchiglie


This pasta takes its name from the Italian "conch shell." It comes in several sizes, and can be used in a striking variety of presentations. Stuff large shells (try a ricotta, pine nut, and spinach mixture, smothered with marinara sauce), toss mid-sized shells with chunky sauces, and use the tiniest ones in soups or casseroles.

 couscous


Many people assume couscous is a grain, but it is actually granular little pearls of semolina pasta. It is a staple in North African cuisine, where it is often used to scoop up stew-like dishes. You can purchase couscous in Middle Eastern and health food stores and most supermarkets.

 ditali


Italian for "thimbles," ditali are medium-sized, short tubes with smooth sides. Like most short pasta shapes, ditali are excellent used in soups, pasta salads, and to stand up to chunky sauces.

 elbow macaroni 


This short, curved, tubular pasta is a favorite for macaroni and cheese and cold salads.

 farfalle


"Butterfly" in Italian, farfalle is also known as bow-tie pasta. It can be used in any dish that calls for small pasta shapes, such as penne or shells.

 fettuccia


Wider than fettuccine, with one ruffled edge, fettuccia looks like half a lasagna noodle. Substitute fettucia in your favorite lasagna recipes for an elegant touch, or pair this substantial noodle with any sauce that has a lot of body.

 fettuccine


Fettuccine is an egg pasta cut into long, narrow ribbons. It is wider than linguine, but is a fine as a substitute for linguine in most recipes. It is often served with cream sauces, as in the classic
Fettuccine Alfredo.

 fusille


Also known as
rotelle, which means "small wheels" in Italian, this pasta has more of a spiral shape. It comes in several varieties: short and thick, short and thin, and long and thin.

 gnocchi 


These "little dumplings" are typically made from a potato or semolina dough. They are boiled and served with rich sauces; tomato-based or herb and butter sauces also work well.

 lasagna 


This term refers to both a long, wide noodle and to the baked dish made with these noodles. The pasta is flat with either straight or curly edges. It is usually boiled, then layered with cheese, meat, and either a tomato-based or cream-based sauce. The casserole is then baked.

 linguine


These long, flat noodles are somewhat thicker than spaghetti. The name means "little tongues" in Italian.

 manicotti


These noodles are large and tubular; they can have either a ridged or smooth texture. Manicotti are filled with cheese or meat fillings, and then baked. The term also refers to a dish of stuffed manicotti, usually with a tomato sauce.

 orzo


Orzo means "barley," which is what this distinctive, tiny rice-like pasta resembles. Orzo is wonderful in soups and salads. Season the cooked orzo with salt and pepper, lemon, olive oil, and dill, and serve chilled for a tangy Mediterranean side salad.

 penne


These two-inch long tubular macaroni are sometimes referred to as
mostaccioli. The noodles are diagonally cut at the ends, and very much resemble the "quill pen" for which they are named. This pasta is good with chunky meat or vegetable sauces.

 radiatore


Radiatore is Italian for "radiator," which is what these thick, ruffled pasta segments resemble. Like most sturdy pasta shapes, radiatore stand out when served with hearty, chunky sauces, or tossed with veggies in a fresh pasta salad.

 ravioli


Ravioli are little square pillows of dough filled with finely ground or chopped fillings. The Italian name translates as "little turnip." The ever-popular ravioli can be served with a sauce or in soups.

 rigatoni


These short, grooved tubes can be used in casseroles and pasta salads, and are suitable for almost any sauce.

 rotine


This kid favorite resembles short corkscrews. Bits of cheese, meat, or vegetables will cling to the grooves in rotini, so this is a great pasta to serve with chunky sauces.

 ruote


This wagon-wheel-shaped pasta is a fun way to liven up goulash or mac and cheese. Since the "spokes" can hold lots of sauce or vegetables, try pairing ruote with thick, chunky sauces.

 stelline


These dainty little star shapes perk up any broth. Use them in your favorite chicken noodle soup recipe to transform a tasty standard into an eye-catching treat.

 tortellini


These versatile rings of pasta can be stuffed with many types of savory fillings. The pasta is then folded in half, and the two ends are brought together to make a ring shape. Multi-colored pasta indicates the addition of beets, tomatoes, spinach, or squid ink for color and flavor. Tortellini can be drizzled with good olive oil, garlic, herbs, and parmesan cheese, paired with hearty sauces, or served in soups.

 vermicelli


"Little worms" in Italian, vermicelli are fine strands of spaghetti. Use as a bed for sauced meat dishes, or toss with either a creamy or tomato-based sauce.

 ziti


A slender, tubular pasta, ziti stands up to hearty sauces and is well-suited for use in baked pasta dishes.