Тальятелле в сливочном соусе

Ингредиенты (6 порций) 

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    [PREVIEW_TEXT] => Как вариант: когда соус будет готов, выложить в форму для запекания пасту, залить соусом, посыпать пармезаном и поставить в разогретую до 200 градусов духовку на 15–20 минут.
    [~PREVIEW_TEXT] => Как вариант: когда соус будет готов, выложить в форму для запекания пасту, залить соусом, посыпать пармезаном и поставить в разогретую до 200 градусов духовку на 15–20 минут.
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Ингредиенты (6 порций) 

  


  

    

      
Сливки 20%-ные 
500 мл 
    
      
Сыр горгонзола 
150 г 
    
      
Лук репчатый 
1 головка 
    
      
Карбонад 
300 г 
    
      
Перец черный молотый 
1 чайная ложка 
    
      
Базилик 
1 столовая ложка 
    
      
Паста тальятелле 
500 г 
    
      
Мука грубого помола 
2 столовые ложки 
    
  



  



Способ приготовления (1 час)  

1. Сварить пасту, откинуть на дуршлаг и промыть под холодной водой. 

2. Сделать соус. Мелко порезать лук. Карбонад порезать мелкими кубиками. В сотейнике обжарить лук до прозрачного цвета, добавить карбонад, обжарить до золотистого цвета, поперчить. 

3. Влить сливки. Выпарить на четверть. Добавить горгонзолу и, постоянно помешивая, растворить ее. Приправить базиликом. 

4. Постоянно помешивая, ввести муку и продолжать мешать до тех пор, пока масса не станет однородной, без комочков. 

5. В сосус добавить приготовленую пасту. Посыпать тертым пармезаном и перемешать, не повреждая пасту.

    [~DETAIL_TEXT] => 


  

      

    
Ингредиенты (6 порций) 

  


  

    

      
Сливки 20%-ные 
500 мл 
    
      
Сыр горгонзола 
150 г 
    
      
Лук репчатый 
1 головка 
    
      
Карбонад 
300 г 
    
      
Перец черный молотый 
1 чайная ложка 
    
      
Базилик 
1 столовая ложка 
    
      
Паста тальятелле 
500 г 
    
      
Мука грубого помола 
2 столовые ложки 
    
  



  



Способ приготовления (1 час)  

1. Сварить пасту, откинуть на дуршлаг и промыть под холодной водой. 

2. Сделать соус. Мелко порезать лук. Карбонад порезать мелкими кубиками. В сотейнике обжарить лук до прозрачного цвета, добавить карбонад, обжарить до золотистого цвета, поперчить. 

3. Влить сливки. Выпарить на четверть. Добавить горгонзолу и, постоянно помешивая, растворить ее. Приправить базиликом. 

4. Постоянно помешивая, ввести муку и продолжать мешать до тех пор, пока масса не станет однородной, без комочков. 

5. В сосус добавить приготовленую пасту. Посыпать тертым пармезаном и перемешать, не повреждая пасту.

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