Red noodles are one of the most common dishes in Peruvian homes and represent a derivative of the popular Emtagliale Alla Bolognese. /Emelaborate Peruvian noodles at home is very simple, you just need to gather the following ingredients and take note of the steps. Do not miss this recipe recipe.net and learn to make red noodles to the Peruvian.
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make red noodles to the Peruvian: |
| 1 kilogram of noodles 6 skin units without skin 1 medium carrot unit 2 tablespoons of tomato paste 1 on medium 2 onion units 1 Small glass of red wine semi -spat 1 cup vegetable oil 1 cheese wedge parmesan 2 laurel leaves 1 pinch of oregano 4 teeth of garlic 1 pinch of salt 1 pinch of pepper 1 pinch of cumin 1 package of monosodium or ajinomoto glutamate (it is achieved in any supermarket around the world) 1 jar of dry fungi (soak them 30 minutes) 2½ liters of water 1 cup of cold water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make red noodles to the Peruvian:
1. If you don have noodles, don worry, you can replace them with spaghetti. The result will be equally good since they are two very similar types of paste and, even, in some countries they confuse them, although the authentic are Peruvian red noodles.
2. To start with the preparation of Peruvian noodles, put in a pot the 2 and a half liters of water, add the two bay leaves, a pinch of salt, the ajinomoto (monosodium glutaman) and put everything to boil.
3. When it boils, add the noodles and tell them until they are at the dente. The cooking time is very important that the pasta is not too hard or spend soft.
4. Once the noodles have cooked, stick them in a strainer and drain them. At the time of draining them, cold water drops to wash them a little and prevent them from sticking.
5. You can place the strainer on the pot to drain the paste well. Meanwhile, prepare the dressing. To do this, take another separate pot and add the oil, the onion cut into very small squares, garlic, pepper and cumin to taste. Cook everything over low heat until the ingredients of the red noodles are brown.
6. When they are slightly golden, add the pieces of skin cut without skin and the dry fungi previously soaked to eliminate any rest of dirt.
7. Then, when the chicken is practically cooked, it incorporates the peeled carrot and liquefied with enough water to make a thick sauce. Another totally valid option is to add the grated carrot instead of liquefied. What is important is not to happen to the amount of carrot because it could reduce the characteristic red color of the noodles to the Peruvian.
8. Remove from time to time the dressing of the red noodles to avoid sticking and burning. Pour the two tablespoons of tomato paste and the Ketchup envelope and move everything. Then, add a little semi -red red wine to give a touch of flavor to the sauce.
9. Try it to find out if it lacks salt and adds if necessary. Incorpo a little previously roasted oregano by placing it in your hands and rubbing them to crumble it, or you can sprinkle some chopped chives or any other fresh herb that you like. The dressing should not go out, it must have some consistency. Finally, add a pinomoto pinomoto to Peruvian red noodles.
10. When you have the Red Salsa ready, serve the noodles cooked on the plate, pour a little sauce on top and sprinkle the Parmesan cheese. And you can enjoy your Red Talks to the easy Peruvian.
11. As you see, these red noodles to the Peruvian constitute a very simple and delicious dish. To finish off this rich food, what do you think of preparing a homemade dessert? In recipesgratis.net we recommend the following:- roasted milk
– Papaya sweet
РArequipe̱o ice cream
