Ne poznam nikogar, ki se vsakič, ko želi jesti testenine, odloči in sam pripravi testenine. Najbolj zagreti znanci-kuharji prisegajo na doma narejeno omako torej “iz nule”. Ostali, ne tako kuharsko zainteresirani, pa raje uberejo drugo pot pri pripravi obroka s testeninami. Za večino, asociacijo za “makarone” ali “pašto” predstavljajo katere koli kupljene testenine in že pripravljena omaka. Te nešteto različnih vrst ponujajo na policah v bližnji trgovini. Ni kaj, testenine so res poceni in hiter obrok, še posebno za tiste, ki nimajo veliko časa.

I don’t know anyone who, when they want to cook pasta, decide to do them from scratch. Even the most cooking-loving people I know usually go for the homemade pasta sauce, but they still buy pasta in the grocery store. The rest of my »not so into cooking« friends buy the pasta and the sauce, that is conveniently packed in a can or a jar, and you can choose from variety of them. No one can deny that pasta is really a cheap and quick meal, especially for those who are in a hurry.

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No, meni se ni mudilo in odločila sem se, da bom za kosilo pripravila domače ozke rezance. Zraven pa postregla bolonjsko omako (recept katerega sem obljubila dva zapisa nazaj). Ozki rezanci so pripravljeni dokaj tradicionalno. Nisem jih valjala z napravo za valjanje testenin, da pokažem, kako se tega lahko loti tudi nekdo, ki ima doma osnovno kuhinjsko opremo. V tem primeru potrebujemo samo valjar. Res je hitreje, če skuhamo sušene kupljene testenine, vendar sta tekstura in okus domačih testenin tako dobra, da je vredno vsaj poskusiti. Ni čudno, da Italijani prisegajo na dobro osnovo, torej testenine in jim dodajo le malo omake. Bolonjska omaka je pripravljena po preverjenem receptu, ki je mešanica slovenske verzije raguja, ki sem se ga naučila v kuharski šoli in raguja, katerega priprave me je naučila mama moje bivše cimre iz Italije.

OZKI REZANCI Z BOLONJSKO OMAKO

Za 2 osebi

Galerija slik

POTREBUJEMO:

Rezanci:

200 g moke (lahko uporabimo navadno gladko belo moko, odlično pa je, če imamo doma moko durum zmleto semolino 1 )

) 2 jajci

ščep soli

mlačna voda po potrebi

rastlinsko olje (za prekrit testo, ko počiva)

Bolonjska omaka:

oljčno olje

1 manjša rjava čebula

200 g mletega mesa (jaz rada vzamem pusto goveje meso, lahko pa je tudi mešano)

1 korenje

listi zelene

250 g paradižnikove passate ali omake ali pelatov

2 stroka česna

sol, poper, paprika, timijan, bazilika

1 dl vina – merlot (jaz raje dodam rdečega, ampak lahko je katerikoli) 2

parmezan v kosu (ob postrežbi)

POTREBŠČINE:

rezanci: skleda, vilica, valjar, nož, deska, velik lonec, cedilo;

omaka: nož, deska, ekonom lonec (lahko tudi navaden lonec, s tem bo čas kuhanja daljši), kuhalnica.

NAVODILA:

Rezanci:

Moko presejemo v skledo. Vanjo naredimo jamico v katero dodamo 2 stepeni jajci in sol. Z vilico vmešamo v gladko testo. Če je preveč suho, dodamo malo vode.



To damo na pult ali desko, kjer lahko naprej gnetemo testo. Pomembno je, da imate pri roku moko s katero pomokate površino na kateri gnetete. Kot za vlečeno testo je tudi pri rezančevem testu dobro, da ga gnetete vsaj 5 minut. Tako postane bolj prožno.



Oblikujemo ga v kepico in ga damo počivati v skledico. Nujno ga polijemo z oljem (navadim), da se ne suši. Počiva naj 30 min.

(Vmes lahko začnete pripravljati bolonjsko omako)

Pripravimo si delovno površino, ki jo dobro pomokamo. Na njej razvaljamo testo za rezance. Prvo malo in ob tem pazimo, da se nam testo ne prilepi na pult. Razvaljamo do čisto tanke debeline (dokler ni premer približno 55 cm).



Prepognemo na pol in potem še na pol, da dobimo četrtino.





Četrtino prepognemo na tretine in zrežemo ozke rezance (po želji).





Ko so rezanci zrezani jih razporedimo po pomokani deski ali pultu, da se še malo posušijo. (Med tem lahko končamo bolonjsko omako).



Testenine kuhamo v vreli osoljeni vodi približno 5 minut. Bolje, da so kuhane še malo “al dente” 3 . Odcedimo s cedilom.

. Odcedimo s cedilom. Testenine dodamo v omako in premešamo in postrežemo na krožniku.

Bolonjska omaka:

Zrežemo čebulo in jo prepražimo v ekonom loncu na žlici oljčnega olja (posodo imamo odprto). Ko je dobro prepražena (prbl. 5 min), dodamo meso in ga pražimo dokler ne razpade. Ta čas naribamo korenje in nasekljamo liste zelene. Ko je meso dobro prepraženo, mu dodamo naribano korenje in sesekljane liste zelene. Zalijemo z približno 3 dl vode.



Meso zalijemo s paradižnikovo mezgo in dodamo začimbe. Popopramo, solimo, dodamo baziliko in timijan.



Zapremo ekonom lonec in kuhamo 30 min. Če kuhamo v navadnem loncu je dobro, da se omaka kuha vsaj 2 h. Seveda pa lahko za kuhanje omake tudi goljufate, vendar ne bo tako dobra 4 , kot dalj časa kuhana omaka. Po 30 minutah ekonom lonec ohladimo in ga odpremo.

, kot dalj časa kuhana omaka. Po 30 minutah ekonom lonec ohladimo in ga odpremo. (Damo kuhati vodo za testenine)

Ekonom lonec damo nazaj na rahel ogenj in kuhamo brez pokrova. Pomembno je, da omaka ne vre ampak se samo kuha malo pod vreliščem, počasi. Nato dodamo vino in kuhamo še 10 minut. (Skuhamo testenine).

Preverimo okuse, če še kaj manjka in postrežemo. Ne pozabite na sveže nariban parmezan.

Ozki rezanci z bolonjsko omako so italijanska klasika, ki jo dobro poznamo tudi Slovenci. Zgoraj predstavljen recept je dokaj enostaven in zelo okusen. Za kosilo sva pojedla kar vse, čeprav je recept zasnovan tako, da bi lahko kosilo jedli trije. Upam, da se bo še kdo od vas bralcev opogumil in poskusil doma pripraviti testenine ali pa le bolonjsko omako po tem receptu.

1. Durum moka je moka pridelana iz pšenice vrste durum. Durum v latinščini pomeni trda in ta vrsta pšenice je ena izmed najtrših. Ima visoko vsebnost beljakovin, vseeno pa je njena vsebnost beljakovine glutena, ki je pomemben pri testih, še posebej pri kvašenem testu, nizka. Italijani za testenine uporabljajo izključno moko durum. Zelo dobro je za testenine uporabljati semolino. Semolina je grobo mlet, očiščen zdrob iz durum pšenice, ki se ga uporablja predvsem za testenine, kuskus in proizvajanje kosmičev. Pri nas je težko najti durum moko, semolino durum moko in moko 00. V Italiji jo imajo v trgovinah z živili.

2. Za kuhanje, po mojem mnenju, ni pomembno kakšno kvaliteto vina vzamete. Jaz imam doma zmeraj kakšno cenejše vino, da ga potem uporabim za kuhanje. Seveda se tu pa tam najde tudi buteljka bolj kakovostne kapljice, ki je že nekaj časa prej odprta samevala v hladilniku in potem to porabim. Mislim, pa, da se razlike med boljšo in slabšo buteljko, ko se to pokuha, ne zazna.

3. Testenine vedno kuhamo v veliki količini vode. To pa zato, ker testenine vsebujejo škrob, ki v vodi nabreka in se bodo le tako dobro skuhale. “Al dente” kuhane testenine pomeni kuhane, a trde na ugriz. Če jih skuhate premalo, jih pokuhajte še malo v omaki.

4. Mesne omake je priporočljivo kuhati dalj časa, vendar pod vreliščem. S tem dosežemo to, da se kolagen, ki je v mesu, sprosti in ustvari boljšo omako. Če boste, na primer, dali tako pripravljeno bolonjsko omako v hladilnik, boste opazili, da želira in se strdi. To pa zato, ker, ko kuhamo kolagen, se ta spremeni v želatin. To daje omaki strukturo in body (angl.) in je zato toliko boljša.

Tagliatelle with Bolognese sauce

I don’t know anyone who, when they want to cook pasta, decide to do them from scratch. Even the most cooking-loving people I know usually go for the homemade pasta sauce, but they still buy pasta in the grocery store. The rest of my »not so into cooking« friends buy the pasta and the sauce, that is conveniently packed in a can or a jar, and you can choose from variety of them. No one can deny that pasta is really a cheap and quick meal, especially for those who are in a hurry.

Well I wasn’t in a hurry so I decided that I will prepare homemade tagliatelle for lunch. I made bolognese sauce to go with, the recipe I promised a few blog posts back. Tagliatelle are made quite traditionally. I didn’t use the pasta machine to roll them so you could see for yourself how easy it is and that anyone who has a rolling pin at home can try and make them. Off course it is easier if we buy the dried pasta and just cook them at home, but the structure and the taste of homemade pasta are so delicious that they are worth making at home. No wonder Italians swear on a good base, in this case the tagliatelle, and just add a little bit of sauce to that. This recipe for the Bolognese sauce is really delicious. It is a mixture of Slovenian type of meat ragu, the one I learned in cooking school and the Italian ragu, which my Italian friend’s mom taught me to cook.

TAGLIATELLE WITH BOLOGNESE SAUCE

Recipe for 2 people

Photo gallery

INGREDIENTS:

Tagliatelle:

200 grams / 1,6 cups of all pourpose flour (you can use plain white flour, the best option is the durum semolina flour) 1

2 eggs

A pinch of salt

Lukewarm water (if needed)

Sunflower oil (just to cover the pasta dough when we leave it to rest)

Bolognese sauce:

Olive oil

1 small brown onion

200 grams / 7 ounces of rinse meat (I usually buy lean beef meat, but mixed rinse meat is ok too)

1 carrot

Celery leaves

250 grams / around 1,6 cups of tomato sauce

2 cloves of garlic

Salt, black pepper, thyme, basil

1 dl / ½ cup of wine merlot (I like to use red wine but it can be any dry wine) 2

Fresh parmesan (to serve)

TOOLS:

Tagliatelle: a bowl, a fork, rolling pin, knife and a cutting board, a big cooking pot.

Bolognese sauce: a knife, a board, pressure cooker (it can also be a regular pot, in wich case the cooking time is longer), a cooking spoon, pasta strainer.

INSTRUCTIONS:

Tagliatelle:

Sift the flour into a bowl. Create a small dent (so it looks like a crater). Into that add 2 beaten eggs. With the ingredients into a dough with a fork. If it’s too dry add some lukewarm water.



Transform the dough onto a cutting board or onto the counter and start kneading the dough. It is important to flour the working surface when kneading the dough. Knead it for around 5 minutes. That’s how you make it more flexible.



Shape it into a ball and leave it to rest in the bowl. It is important that you cover the dough with some oil so it doesn’t get dry when it is resting. Leave it to rest for 30 minutes.

(When you’re waiting for the dough, you can start preparing the Bolognese sauce).

Prepare the working surface (counter or a cutting board). Flour the working space. Start rolling out the dough for the tagliatelle. First you got to be careful so the dough doesn’t stick to the working surface. Roll it out thinly (about 55 cm in diameter).





Fold it in half, and that again so you get a quarter.





Fold the quarter into thirds and cut that into slim tagliatelle pasta.





When you have cut all of the dough, spread the pasta on the cutting board so they dry a little bit. (Meanwhile you can finish the Bolognese sauce).



Cook the pasta in the salted boiling water for about 5 minutes. It is better to cook them a little less or “al dente” 3 . Strain the pasta.

. Strain the pasta. Add the cooked, strained pasta to the sauce and mix them together.

Bolognese sauce:

Cut the onion and roast it on a high to medium heat on a tablespoon of olive oil in an opened preshure cooker. When it is roasted enough (about 5 minutes) add the meat and roast it so it falls apart. Meanwhile grate the carrot and chop the celery leaves. When the meat is roasted, add the carrot and the celery. Pour in around 3 dl (1,5 cup) of water.



Add the tomato sauce to the meat. Add salt, pepper, basil and thyme.



Close the presure cooker and cook for about 30 minutes. If you cook the sauce in a regular pot that should take at least 2 hours. You can also cheat and do cook it less but the sauce won’t be that good 4 . After 30 minutes of cooking, cool the cooker (under some cold water) and open it.

. After 30 minutes of cooking, cool the cooker (under some cold water) and open it. (Boil the water for the pasta)

Put the cooker to cook (opened) on a low heat. It is important that the souce is not boiling but simmering. Than add the wine and cook for another 10 minutes. (cook the pasta).



Taste for flavour and serve with tagliatelle. Don’t forget about the fresh grated parmesan cheese.

Tagliatelle with bolognese sauce are an Italian classic, which is well known around the world. The recipe that is written here is quite simple and tasty. The two of us ate all of it for lunch although the recipe is designed to feed three. I hope that some of you will decide and try this recipe at home.

Durum flour is made from a sort of wheat called durum. In Latin it means strong and this type of wheat is the strongest. It is high in protein, but not that high in gluten – also protein. When making pasta Italians exclusively use durum flour. When making pasta it is also good to use the semolina type. That is the coarse, purified wheat middling of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. It is sometimes hard to find but check out in a specialized stores. The quality of the wine we use for cooking, in my opinion, is not important. I always have a cheaper bottle of wine at home that I use for cooking. When cooking pasta always use a big cooking pot and add a lot of water. The pasta cooks better when the starch in them has enough space. »Al dente« cooked pasta means firm to the taste. It is recommended that you cook meat sauces for a longer period of time under the boiling point (simmering), so the collagen in the meat creates the body for the sauce. If you put the sauce made like this into the fridge, you will notice that it gets more compact and gelatins. That’s what happens to the collagen when we cook it, it becomes gelatin.