Top sauce for pasta. You'll be licking your fingers! How to prepare top sauce for pasta?

The grass that has become known to the Slovenian people by the Italian cooks is a rich grass, with the relish that befits a rich man. To prepare the pastry, you need to combine poultry meat, top cheese and the main ingredient – pasta.

How to prepare pasta s|iz|

If you are worried that your grass will turn out perfect, then know that the only grain you can use is the one that is crushed from durum varieties of cereals. It’s easy to prepare pasta with chicken, cook smut, pour more water into the saucepan, so that the pasta does not boil and preserves its shape. To keep the sauce soft, use natural oil and garnish tops.

Top sauce for pasta

Serve the pasta for short or long periods of time. Based on its size, you need to choose a sauce. So, a short pasta with top sauce and chicken cut into pieces, a dish with a different sauce, and a long loaf of Italian cooks would like to fill a long loaf with a single sauce. It is also recommended to add parmesan to the top sauce for spaghetti with chicken, and add some spices for flavor.

Recipe for pasta with chicken and top sauce

Due to the imagination of culinary specialists, there have been a lot of options for making pasta sprouts. Recipes where the sauce is combined with meat and spaghetti during the cooking process, or where the ingredients are added to the sauce at the very end, or simply poured in before serving. Choose a recipe for pasta with top sauce and chicken and hurry to appreciate its delicious taste.

Macaroni with chicken and top sauce

Cooking hour: 50 hvilin.
Serving size: 4 individuals.
Calorie content of the herb: 225 kcal.
Purpose: for lunch.
Cuisine: Italian.

This method is suitable for those gentlemen who, due to lack of information, do not yet know how to prepare this Italian herb. A classic recipe for making chicken spaghetti in top sauce, described one by one, so you won’t have any difficulties in the process. To add a pleasant spicy aroma to the hedgehog, add a mixture of Italian herbs, and add Parmesan cheese for the sauce.

Ingredients:

Olive oil – 2 tbsp. l.;
parmesan - 150 g;
spaghetti – 400 g;
salt for relish;
chicken fillet – 2 halves;
chasnik – 5 cloves;
Vershkova butter – 40 g;
tops – 200 ml;
Italian herbs - to taste.

Cooking method:

Fill the pan with water, boil it, add a spoonful of olive oil, add salt, and lower the spaghetti into the boiling water. Grind the pasta once, then once again when boiling, and 2 times during the boiling process.
Clean the fillet to remove any visible spittle or fat. Remove the offended halves and cut into pieces. Salt cubes or chicken strips and sprinkle with a mixture of herbs.
Heat the olive oil, pour it onto the roasting pan, and brush the prepared fillet. Using a 10-inch stretch, periodically turn the meat over. Place the scraps that have become brittle and put them on clean dishes.
In a frying pan, prepare the fillet, whisk the finely chopped chasnik, grease, stir, 5 times. Pour in tops, extinguish the chasnik for another 5 minutes.
Cut the parmesan cheese into thirds, bring to a boil over a saucepan, add oil, boil, prepare 2 more pieces, pour, cover the dishes.
Spaghetti, tossed onto a plate, drain and spread in portions. Drizzle top sauce over everything and pat the fillet to the beast.

Pasta with chicken breast and top sauce

Serving size: 4 individuals.
Calorie content of the herb: 187 kcal.
Purpose: for supper.
Cuisine: Italian.
Ease of preparation: easy.

If you are looking for a description of how to prepare a delicious and perfect baby shower, then choose this original herb. This pasta with chicken fillet and top sauce has its own flavor - a combination of lean chicken, bacon and wine. An hour of preparation will take literally 25 minutes, if you cook the meat ahead of time and do not add chicken broth.

Ingredients:

chicken fillet – 400 g;
chasnik – 5 cloves;
white wine (dry) – 0.5 tbsp.;
tops - 0.5 tbsp.;
red pepper - 0.5 tsp;
bacon - 2 bacon;
pasta – 250 g;
canned tomatoes – 100 g;
chicken broth – 1 tbsp.;
salt, greens - to taste.

Cooking method:

Prepare the ingredients from which to collect the herbs: cut small canned tomatoes into pieces, like large tomatoes, cut them into smaller pieces, cut the boiled fillets into strips along the fibers.
Complete the heat treatment of the preparation of products: boil the pasta until the time indicated on the package. Grease the bacon by placing it on a wide roasting pan. Place the cut-up boiled fillet there, the scraps of chasnik, and pepper everything. Coat the products until the color changes to brown, then fill them with alcohol, tops and broth.
Mix the finished paste with the gravy, letting it simmer for a bit before adding it.
Warm the ingredients for 3 more minutes, then serve by placing tomato slices on the plate.

Pasta with pecheritsy and chicken in top sauce

Cooking hour: 40 hvilin.
Serving size: 3 individuals.
Calorie content of the herb: 218 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

Find out how to prepare herbs according to the Italian recipe, vikorystvo and a slow cooker. Pasta with chicken, pecheritsy and tops is placed in a special container, which is spread over a multi-cooker bowl - this device goes together with equipment. Try it with the most delicate consistency of spaghetti with chicken minced meat, topped with top sauce.

Ingredients:

Italian pasta – 300 g;
pecheritsi – 250 g;
vershkova butter – 100 g;
spices, salt - to taste;
fatty tops – 200 ml;
minced chicken - 250 g.

Cooking method:

In the main bowl of the multicooker, place sliced cookies and minced chicken in slices, pour tops of the product. Since there are no fatty tops, you can replace them with milk, also with high fat content. Season the ingredients and add salt.
Place the additional container on a bowl designed for steam cooking. Place Italian spaghetti in it, and add olive oil to the animal.
Set the “Steaming” mode on the screen.
After 15 minutes, open the equipment, transfer the spaghetti, mixing them with a mixed mixture.
Serve with ingredients on fresh lettuce leaves.

Chicken pasta with vershkovo-syur sauce

Serving size: 4 individuals.
Calorie content of the herb: 217 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

The recipe with the photo will help those who, before the arrival of guests, have no time to figure out what can be cooked deliciously, so that it suits the skin. Pasta with chicken and cheese is a sieve, which is easy to prepare at home, like in an Italian restaurant, smut - follow a step-by-step plan, which includes the preparation of products and their heat treatment.

Ingredients:

chicken fillet - 300 g;
tsibulya – 1 pc.;
fatty tops – 250 ml;
olive oil – 3 tbsp. l.;
greens - for relish;
pepper, salt - for relish;
pecheritsi – 200 g;
Italian pasta – 400 g;
hard cheese – 200 g

Cooking method:

Prepare the additional ingredients until shredded: cut the chicken fillet into bars, pecheritsa into slices, grate the cheese on the side of a grater, shred the fillet.
Proceed with heat treatment of the herbal ingredients: boil the paste for exactly an hour, as recommended on the back of the package. Fry a couple of tablespoons of olive oil in a frying pan, brush the drumsticks on new cibul cubes, then add the fillet, and some more casserole, and bake the slices. The remaining stage of thermal processing is the addition of cheese and toppings. Sirno-vershkovy sauce slid trimati na vogni literally 5 minutes.
Prepare the dish before serving: add chicken to the pasta, pour gravy over everything and add chopped parsley leaves.

Pasta with smoked chicken and top sauce

Serving size: 2 individuals.
Calorie content of the herb: 234 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

If you have come up with a new taste of hedgehogs, then try to make this original herb, known to us as cooks in Italy. The only thing you will need is to follow the recipe for pasta with smoked chicken and try Penne pasta. The dish has a wonderful taste and aroma of the top sauce, prepared in a special saucepan and a mixture of dry herbs.

Ingredients:

Olive oil – 2 tbsp. l.;
smoked chicken – 200 g;
marjoram, coriander - to taste;
olives - 9 pcs.;
Penne pasta – 170 g;
tops – 100 ml;
chasnik – 1 clove;
salt - 0.5 tsp.

Cooking method:

When the Penne is ready, pour 60 ml of water from the pan into a flask and strain the pasta.
Heat the butter, adding more slices into the frying pan. When the halves begin to turn golden, throw out the tops, add salt, season, pour in the liquid that is left over from the pasta, stir, boil all the vegetables 3.
Blend the pasta, cut the chicken with skewers, and thin rings of olives.
Bring the dish to a boil and serve.

Pasta Carbonara with chicken and top sauce

Cooking hour: 35 hvilin.
Serving size: 3 individuals.
Calorie content of the herb: 196 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

This type of Italian spaghetti has a unique, yet intense taste, because it contains granular pieces of guanciale (pork's chop), parmesan and eggs with spices. Pasta Carbonara with chicken and top sauce is not a budget-friendly meal for dinner, but you can prepare delicious urchin for the price. A recipe with added shreds and mushrooms is one of the most common options.

Ingredients:

pecheritsi – 300 g;
topping parmesan cheese - 100 g;
cow eggs - 4 pcs.;
Carbonara – 300 g;
shank – 250 g;
tops – 250 ml;
trigger – 200 g;
salt - 1 tsp;
pepper - 0.25 tsp.

Cooking method:

Cut a piece of fresh homemade shred into strips.
Cut the meat on the selected part of the chicken into long cubes.
Remove the top fermented ball from the mushrooms, rinse them, and cut into strips.
Grease the shank with the chicken and place it in a saucepan. The heat is set to maximum, but food should not be fried for more than 5 minutes.
Having changed the gas, add a stove to the components of the plate to prepare, prepare for 7 minutes.
Cut the Parmesan into thirds, mix half of the shavings with the tops, then add the grinders. Add salt as desired and sprinkle with pepper.
Boil the Italian spaghetti until al dente, strain it, transfer it to the mushrooms and meat, then stir in the tops and syrah.
Stirring, extinguish the paste with a hammer and a grinder, after 1 minute. tax, sprinkled with a portion of the skin with sire.

Pasta with broccoli and chicken in top sauce.

Cooking hour: 60 hvilin.
Serving size: 4 individuals.
Calorie content of the herb: 176 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

Who said that pasta is unnecessary? If you know how to prepare them, for example, with added vegetables and chicken meat, such herbs can be eaten while on a diet. Find out the recipe for how to make pasta with chicken and broccoli - a cinnamon hedgehog for people of all ages, which has become loved by many gourmets for the amount of tender top sauce.

Ingredients:

broccoli – 500 g;
thick tops – 450 ml;
lemon juice - to taste;
chasnik – 3 cloves;
Oliya (pouring) - 30 g;
breast – 500 g;
top parmesan - 130 g;
green peas - 1 jar;
dried herbs - to taste;
carrots – 300 g;
Italian pasta – 500 g;
pepper - for relish;
salt – 1 tbsp. l.;
olive oil – 2 tbsp. l.

Cooking method:

Cut the chicken breast into shreds, cut the carrots into strips, cut the chasnik finely, divide the broccoli among each other, grate the parmesan.
Marinate the meat by placing the pieces in a marinade of spices, salt and lemon juice for 15 minutes.
Create the top sauce: boil the tops, add Parmesan, add a dash of olive oil, season with sumish.
Lubricate the chasnik by pouring some olives into the frying pan, add the breast, grease, mix the ingredients, 7 times.
Cook the Italian pasta at the hourly temperature indicated in the instructions.
Throw green peas, dried broccoli, carrots up to the breast, coat with 3 more hvilini.
Mix the chicken and vegetables with a mixture of gravy, heat, add the paste, which lets out the water, serve.

Pasta with chicken in vershkovo-chasnikov sauce

Cooking hour: 55 hvilin.
Serving size: 4 individuals.
Calorie content of the herb: 216 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

Fettuccine is one of the Italian pastes richest in vitamins, so it is recommended to use it at any time. Pasta with chicken and chasnik is an excellent option for currying these thin, creamy pasta. Most often, the pasta is prepared with vershkovy sauce to add tenderness, and with vershkov-garlic sprouts they become even more aromatic and juicy.

Ingredients:

clock - 1 head;
fillet – 2 breasts;
Oliya (rost.) - 2 tbsp. l.;
pecheritsi – 250 g;
Fettuccine – 400 g;
tops – 200 ml;
salt - 1 tsp.

Cooking method:

Puree the meat, mushrooms and saucepan, drain the ingredients from water.
Cut the prepared ingredients into slices to form a paste.
Place the food in a frying pan, add olive oil, brush the mushrooms, meat and chasnik hvilin 17.
Cook Italian pasta in a large pan of salted water. You can add a bay leaf when boiling - this will give the wine a special taste.
When the pasta is ready, transfer it to the ingredients to grease, pour over everything with the tops beaten with one fine clove.
Serve the dish with the greens sprinkled on top.

Pasta with top sauce, chicken and mushrooms

Cooking hour: 45 hvilin.
Serving size: 2 individuals.
Calorie content of the herb: 212 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

For those who only master the basics of cooking, it is time to make Italian herbs. Pasta with chicken in top sauce simply cannot fail, as you follow the recommendation for how to prepare it. Try making a unique, non-uniform sauce with white mushrooms - it will give you a wonderful taste and aroma. Find out how to prepare pasta with forest mushrooms in top sauce.

Ingredients:

fillet or other chicken meat – 300 g;
tops – 200 ml;
salt - 1 tsp;
white mushrooms – 300 g;
classic pasta – 400 g;
Oliya (rost.) - 2 tbsp. l.;
tsibulya – 1 pc.;
chasnik – 3 cloves.

Cooking method:

Gribi promiti. Boil the sliced white mushrooms, and after 15 minutes, transfer them to the drain so that the water comes out.
Add mushrooms to a frying pan with baked oil, setting the heat to 5 minutes on medium.
Peel the cibulin, chasnik, cut into cubes, add to the white mushrooms.
Either rinse a piece of chicken (preferably a sirloin), cut into pieces about 2x1.5 cm in size, and add to the vegetables that are being prepared.
Boil the pasta by adding salt to the water. This process will take you 7-9.
Drain the pasta, add to the pan and pour over the tops. For relish, season with herbs, if necessary, add salt.
Simmer the ingredients for 3 more minutes and divide into plates.

Pasta with chicken, vegetables and top sauce

Cooking hour: 25 hvilin.
Serving size: 2 individuals.
Calorie content of the herb: 186 kcal.
Purpose: for lunch.
Cuisine: Italian.
Ease of preparation: easy.

This version of preparing Italian herb is very simple: literally in just a few minutes, a tasty and rich herb will appear in front of you. Top pasta with chicken is suitable for those who are on a diet, and also for those who are in storage, as they actively fight against stubborn fat deposits. Vikorist the chicken stalks - so the grass will be vital and juicy.

Ingredients:

tops – 150 ml;
chicken stitches – 2 pcs.;
dry wine – 100 ml;
carrots – 0.5 pcs.;
Penne – 300 g;
olive oil – 2 tbsp. l.;
cibula – 0.5 pcs.;
celery stem – 1 pc.;
salty sea salt - to relish.

Cooking method:

Cut the carrots, celery stalk, and cibulin into cubes.
Brush the vegetable cubes until they become visible.
Add a brush to the curd and cut the pulp into medium pieces.
Throw the meat pieces over the vegetables, rub on the fire for another 3 minutes.
Pour wine into a frying pan until the ingredients are ready, simmer, leave|dock| The alcohol is evaporated, and then pour in the tops. Stew the sumish so that one third of the mass is steamed.
Cook the pasta as described on the back of the instructions - so the pasta will come out al dente.
Mix the pasta with meat and vegetables, boil, serve.

Do you know that the taste of the finished herb, prepared according to one of the described recipes, is half due to the correct choice of pasta itself? If you want to introduce Italian herbs into your life, give preference to a product with high vigor. Pasta with chicken and tops is a delicious herb, and for it to turn out attractive in appearance and tasty, you need to follow the basic rules:

For boiling, use a large container so that the walls are thick.
Boil the pasta by adding salt to the water and bringing it to the boil first. Follow your time schedule.
Cook the spaghetti al dente, so that at the end of the process they will need to be warmed with meat gravy or poured with hot top sauce.
Water the pasta thoroughly before serving, otherwise it will turn sour.

Video: Fettuccine with chicken and mushrooms in top sauce

Macaroni is a universal product that combines miraculously with a wide variety of ingredients. They are prepared with chicken, seafood, bacon and mushrooms. It’s especially tasty when the paste comes out topsides. The simplest and most original recipes for such herbs will be presented in today's article.

Pasta - finish the prime product. There is plenty in it to contain the taste of the Kintsevo herb. Then we prepare pasta with the tops of high-yield pasta sprouts.

During the thermal processing process, it is not possible to follow the recommendations indicated on the packaging. Cook the eggplant in a large saucepan filled with dill. For a liter of water, add 100 g of pasta and 12 g of rock salt.

The scraps can be combined with hot sauce; they cannot be boiled until ready. After the first thermal treatment, the stench may disappear.

It’s also important to remember that when the pasta is ready to dry, it turns sour and loses its aesthetic appearance. To avoid unpleasant surprises, many culinary experts recommend basting them with hot top sauce just before serving. For fruits and vegetables, add not only the basic ingredients, but also mushrooms, seafood, meat and bacon. As soon as these components are present, the finished paste will acquire more flavor and rich aroma.

Option with mushrooms and chicken

This recipe will be a go-to recipe for rich, busy gentlemen who don’t have enough time to prepare folded herbs. This technology results in a truly delicious lunch or evening. Before that, such pasta with tops is not worth serving to the table of an unprepared visitor. For this creation you will need:

400 g of pasta viruses.
Cibulina ripchasta.
200 grams of fresh pecherits and any hard cheese.
250 milliliters of tops.
300 g chicken fillet.
Salt, aromatic herbs and oil.

Sequence of actions

Clean and drain the salmon, cut into small cubes and place in a baked frying pan. For about five minutes you can add pieces of chicken fillet. Mix everything well and fry it over a low heat. After ten minutes, place the biscuits cut into scarves into the frying pan. All this is salted, seasoned with aromatic spices and reduced to the minimum heat.

After ten minutes, until the ingredients are coated, the tops simmer and wiggle. Heat the sauce briefly on the stove and remove it from the burner. At the serving plate, place the boiled pasta in front, and place the gravy in front of the animal. After the eggplant pasta with tops and cheese, sizzle with chopped herbs. Serve it piping hot.

Option with bacon

With this fragrant herb you can relish your entire homeland. Get ready for the simplest possible technology and low-cost ingredients. This recipe for pasta with tops conveys the availability of a great set of products, so you can stock up on everything you need in the future. In this section you will need:

Pork spaghetti.
Cibulina ripchasta.
Bacon packaging.
Part of the hour.
Zhovtki contains four chicken eggs.
200 g of soft siru.
20% tops, salt and any spices.

Preparation algorithm

Cut the bacon into small pieces and coat it in a baked frying pan. Through a number of quills, the cut chapel and the detailed cybul are added to the new one. In the middle of the fire, combine half of the pureed siur, the eggs and the tops. Salt everything, season with aromatic spices and add to the bacon.

Heat the sauce after adding it over minimal heat. Use the same frying pan to pass the cooked pasta. Mix everything well and simmer briefly on the stove. Just before serving, place the pasta with the tops and bacon on plates and sizzle with any remaining cheese.

Seafood option

It’s good to strive for the simplest technology possible. This is ideal for a family dinner. It is also important that it consists of very simple and inexpensive components, the purchase of which is practically not on your budget. Before you prepare the pasta with the tops, check first to make sure you have everything you need. In this situation you have at hand:

250 g of pasta viruses.
Plump of seafood.
30 g vershkova oil.
A dozen olives.
100 g of any solid syru.
150 ml does not need greasy tops.
The strength and fragrant herbs.

Sequence of actions

Frozen seafood is heated in boiling salted water and boiled with a length of three quills. Then brush them with hot top oil. After a couple of turns, place the tops in the same frying pan and torment them over minimal heat. Then, until the sauce is ready, add the grated cheese and mix well until the wine melts. Then they all add salt and sizzle with aromatic herbs.

At the final stage of the sauce, add olives and pre-cooked pasta. Ready pasta with tops, a recipe with a photo of which you can admire in today's article, put on plates and serve to the dinner table.

Option with hair peas

Strava, prepared using the technology described below, has a delicate taste and a subtle pleasant aroma. The process of its preparation is extremely simple and does not take much time. In order to please your relatives with a Happy Supper, stock up on everything you need ahead of time. You will need:

350 g tagliatelle pasta.
250 milliliters of 20% vershoks.
100 g of peeled hairy peas.
Cibulina ripchasta.
60 grams of parmesan.
A couple of watches for a watch.
25 g vershkova butter.
Strength, aromatic spices and fresh parsley.

Boil the pasta in salted water and place on a plate. While the liquid is draining from it, you can start preparing the ingredients. In a frying pan already containing a little butter, grease the chasnik and throw it out for a few minutes. In the place that has settled, place the detailed cybul and sauté it until clear.

Through a bunch of quills, the tops and fried rubans of peas are added there. Bring everything to a boil and stop using minimal heat. As soon as the sauce reaches the required consistency, stir in the pre-cooked pasta. Mix everything well and remove from the burner. Place the finished pasta on top of a serving plate, sprinkle with cheese and serve until noon or evening. It’s important to drink this herb in the heat of the moment, so that after cooling it will consume the bulk of its first savory fruits.

It's delicious and simple

Everyone loves pasta (or pasta) and sometimes it’s a favorite. So he wants to dilute it with some sauce and seasoning. I’ll tell you how to prepare top sauce for pasta. This option is considered to be the simplest one prepared. That's why any chef-cook is to blame, even if you don't have any problems with him, prepare him. The basis of this sauce is the tops. Fat content depends on the result you want to eliminate. The proportion is simple: the larger the top, the lower the dressing will be. Let’s try it out like you can try top sauce at home. I'll take a look at a number of options.

Option No. 1

This pasta sauce is the basis for the extremely popular Carbonara relish. The wine is distinguished by its tenderness and aroma. Well, we need the following ingredients:

olive oil - 1 tbsp. l.;
chasnik – 2 cloves;
shank – 300 g;
tops – 300 ml;
eggs – 4 pcs.;
hard cheese – 75 g.

Cooking process

Z egg mi vikoristuvatimemo deprived of the zhovtka. The shred must be cut into small cubes. We take a frying pan with large walls and heat the oil in it. Then we add a chasnik and coat it with a stretch of 1 min. Then we put the shredder there and coat it with 5 more chickens. We take a bowl and beat the tops there. Now we need to bring a tavern here and put it on a small fire. Remember that the eggs are not to be cooked. The grated cheese is sent there and spices are added. All top sauce for pasta preparations. Just remember that you need to be victorious right away.

Option No. 2

I would like to try and eat top sauce for pasta and seafood. This will become a true restaurant masterpiece with which you can please your homeland and guests. Before speaking, so as not to buy seafood in a glass, I recommend drinking a seafood cocktail, which is sold at the supermarket. For this option we need (for 4 servings):

sea cocktail – 500 g;
tops – 300 ml;
chasnik – 2 cloves;
shallots - 3 pcs.;
olive oil, salt, pepper, nutmeg and basil.

Cooking process

The first thing we do is to cut the tsibula and chasnik into small pieces and then brush them with olive oil until the aroma is not noticeable. Add the tops, salt, pepper, nutmeg and add a few quills over a small fire. Now is the time for seafood, which we add to the sauce and add for 5 minutes. That’s it, when the time has come, add the dressing to the pasta. Mix carefully. After this, leave everything to warm up for a couple of minutes. This delicious herb will certainly become one of the most beloved in your homeland.

Option No. 3

This top sauce for pasta is a very tasty and inexpensive option, since the recipe includes red caviar. To prepare this herb for 4 individuals you need:

tops (20%) – 200 ml;
tomato – 1 pc.;
salmon – 150 g;
green cibula - 1 bunch;
parsley – 1 bunch;
cognac – 20 ml;
vershkova butter - 50 g;
Red caviar – 4 tsp.

Cooking process

The top sauce with red caviar is prepared as follows: cut the tomatoes and salmon into small cubes. We chop the cibul and parsley (in the first vikoryst we chop only the white part). Take a deep frying pan and place it on medium heat. We melt the oil and lubricate the tsibul with a length of 1 min. We send the salmon there and stir it while it’s close to the hvilini. The next step is pepper and pour in cognac. There's less fire and we can extinguish the salmon in a couple of miles. After the end of the hour, send the tops there and mix thoroughly. Lost on 5th century. Don't forget to mix hour after hour. Now you need to add tomatoes to the sauce and simmer for 1 minute. Finally add parsley, pasta and mix everything. Before serving, decorate the dish with red caviar to add extra flavor to it.

Top sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, rib. To ensure that the classic top sauce from the simple top recipe is juicy and tender, it is best to stir in fresh top butter. This Fatherland is in France, where cooks have always indulged in the luscious relish.

The head of the yak sauce sauce is the size of the breast. Two completely new herbs can taste different from one another, depending on the sauce. It’s great for pasta, vegetables, fish, meat and mushrooms.

The technology for preparing top sauce is extremely simple: the top is thoroughly coated in a dry frying pan with oil, then the tops are added dry. This article will give you a number of recipes for making top sauce.

Vershkovy sauce classic recipe

Of course, start with the classics. Once you get your hands on the prepared sauce, you can use it as a basis. And adding to the new ingredients, such as syre, olives, mushrooms, capers, meat or fish broth, herbs, you can trim off the tops, but absolutely not for the taste of the sauce.

Ingredients:

Boroshno wheat - 1 tbsp;
Tops – 200 ml;
Oliya vershkove - 1 tbsp;
Strength behind the relish.

Cooking method:

Grease 1 tbsp in a dry frying pan. Boroshna;
Then we add a top of butter|butter| and mix well;
Pour in the tops with a thin spoon. Instead of a frying pan, whisk vigorously with whisk;
Having mixed everything well, add salt and pepper and cook 2 chickens until thickened;
Classic ready-made top sauce. Delicious!

It’s best to prepare the vikory sauce using wheat and grease it in a dry frying pan until golden brown, especially without delay and do not over-grease it thoroughly.

The most common problem that cooks encounter when preparing top sauce is the process of mixing the breasts. It would be much easier to submerge their creations in the sauce by pouring the cooled tops into the boiling olive oil coated with beard oil in a thin stream, while still whipping them with a whisk. If the sauce still hasn’t boiled down, strain it through a sieve and bring it to a boil again.

Top sauce for spaghetti and pasta.

Pasta or spaghetti is the most famous and popular Italian herb. It is served to the table with various seasonings. Top sauce has become the most recommended for spaghetti.

Ingredients:

Tops – 250 ml;
Oliya vershkove - 50 g;
Chasnik - 1 clove;
Parsley - 3 tbsp.
Black pepper - for relish;
Strength behind the relish.

Cooking method:

Heat a top of oil in a frying pan (on low heat);
Add tops and prepare 5 hvilins;
Let's detail the clock's clove;
Finely chop the parsley;
Add chasnik and parsley to the tops, then mix them;
Add salt to the sauce, bring to a boil and immediately remove from the stove. A simple and extremely light sauce will add original flavor to your spaghetti or pasta;
Top sauce for spaghetti (pasta) ready. Delicious!

The sauce based on the tops enhances the vital value and calorie content of the herbs that are given to the skin, depending on the ingredients included in the product, an individual savory flavor. The natural tops of the mixture have a delicate consistency and give the product a pleasant, slightly sweet, but not boring taste. Adding different products (syrum, herbs, chasnik, pepper, zucchini) makes this sauce chasnikovy, syringe, sour-sweet or girky.

Top sauce for ribbi

Sauces based on the tops of the fish can be served before the finished gravy in a saucepan or stir-fried for simmering or baking with the base product.

White sauce for rib tops can be supplemented with mushrooms, vegetables, all greens, tsibule, chasnik;
The tops can be boiled down to any fat content, regulating the thickness of the sauce by adding beard or starch, or by boiling the substance to the required texture;
Especially acidic and mixed additives in the sauce will be: lemon or lime juice, dry white wine;
For piquancy and heat, season the sauce with traditional herbs, spices, pepper, and don’t forget to salt the masa until it tastes good.

Ingredients:

Tops – 200 ml;
Oliya vershkove - 100 g;
Boroshno wheat - 2 tsp;
Fresh greens - 100 g;
Medium lemon - 1 pc.;
Chalk pepper - 1 pinch;
Strength behind the relish.

Cooking method:

Wash, dry and finely chop the greens. If you add some parsley and sprinkles, you can add a dash of rosemary;
Wash the lemon and drain half the fruit. It is very easy to remove from the new brush, as soon as the stench has been lost in the new one. Grate a little zest at a time, no more than half a teaspoon, and mix the zest with chopped herbs;
In a dry frying pan, lightly coat well;
In another frying pan or saucepan, heat the top of the butter, mix it thoroughly;
Using a thin spoon, whisking the saucepan together, pour in the tops;
After 2 minutes, sift the greens and stir. Stir, stirring, on a floor for 5 lengths;
Add lemon juice, salt, pepper. Stir and remove from heat;
Top sauce for cooking rib. Delicious!

Salmon in top sauce before the Christmas table

Calorie content of top sauce:

The calorie content of vershkova sauce is 468 kcal/100 g of product. The wine fragments are very fatty, it is not good to use this product through harm to your figure. Dietologists recommend that people who care about their diet include no more than 1 tablespoon of their favorite dressing in their daily menu.

Crustiness of vershkovo sauce:

The main biological value of the top sauce lies in the content of the tops, which contains phosphatides - compounds similar to the structure of fats, hydroxide, protein, the presence of a nitrogenous base and phosphoric acid. These fat-like elements clearly display antioxidant power, cleansing the body of waste, toxins, cholesterol, and appear as deposits on the walls of vessels.

Top sauce for pasta

How can you top up the pasta so that it turns out delicious, juicy and piquant? There is only one answer - the sauce is tender and aromatic. The most popular and simplest among Vikonian cooks is called vershkovy sauce. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve the new original herb to the table every day.

Ingredients:

Tops – 250 ml;
Oliya vershkove - 50 g;
Chasnik - 1 clove;
Boroshno wheat (for bazhannyam) - 1 tbsp;
Parsley - 3 tbsp.
Sir Parmesan - repeat the bottle;
Black pepper chalk - for relish;
Strength behind the relish.

Cooking method:

Roztopiti vershkova butter|mastilo| on the floor, add|add| tops and cook for 5 minutes|minutes| stirring hour by hour;
Then add grated cheese, additional chasnik and chopped parsley;
Quickly mix all the ingredients until the sauce is homogeneous;
To make the sauce thick, you can add 1 spoon of boroshna for the eggplants;
Bring the sauce to a boil and remove from heat;
Vershkovy sauce for pasta preparations. Delicious!
The sauce turns out to be very high in calories, and if you don’t eat enough food, you will be more satisfied with your sauce. All ingredients are tasty and brown.

How to prepare pasta with mushrooms in top sauce.

Top sauce is best served immediately after cooking. The vershkovy sauce can be served before any other ingredients. Make your vikorists hot. You will become a wonderful addition to rice, potatoes or pasta. Spaghetti or pasta go best with this sauce.

You want to add it not only to the prepared herbs, but also just like that, spreading it on fresh bread. This sauce will be aromatic and tasty. Once it has cooled down, it can be warmed up. It is best to work in a water bath, but you can also heat it in a saucepan over high heat or in a microwave oven.

Top sauce for pizza

Top sauce is rarely used to create traditional Italian pizza. Residents of Italy prefer tomato or hourly dressing, which enhances the taste of the tender crust with the filling. In America, Great Britain and Europe, white sauce from the tops often accompanies chicken with vegetables, fish, meat or cowbass.

As a substitute for sauce for pizza with tomatoes, the top dressing has a soft taste, and it can be stirred not only during the process of preparing the pizza, but also for the creation of rich other dishes - pasta, lasagna, feast Izhkov, meat.

Ingredients:

Tops – 300 ml;
Syrian egg stock - 2 pcs.;
Boroshno - 100 rubles;
Oliya vershkove - 1 tbsp;
Zukor - 1 tsp;
Sil is a pinch.

Cooking method:

Eggs need to be whisked together and set aside;
Mix the butter to the top When you do this, you need to gradually add the wine, otherwise it will stick too much to the side of the bowl;
After 10 minutes, carefully add beaten eggs into the sauce, after which the bowl is immediately removed from the water;
2-3 inches of dressing is whisked;
Ready top sauce for pizza. Delicious!
The sauce is cooled to room temperature and boiled while the pizza is cooked.

Cooks know how strong the sauce is to change the taste of the herb. The technology for preparing top sauce has been mastered by the skin. However, if you don’t know how to do it correctly, you may end up with bad luck, and the sauce won’t color the table.

The main component of the vershkovo sauce is the vershki. The best ones are those with medium fat content, which is around 20-25%. Vershkovy sauce is a universal seasoning that enhances the taste of any herb. With this preparation, the mister is incomplete.

What can you add to the same products with different flavors of relish, increase the calorie content of the herb, make it juicy, piquant, and disguise theft? So, this is the original sauce. Or better yet, you will taste extraordinary products, but your taste will be extraordinary and special. The base is made up of tops, which add meat to the sauce, a light consistency and a bottom tops of flavor.

Top sauce with mushrooms

We present to you a recipe for a tasty, aromatic and uncomplicated top sauce with mushrooms. Gently cooked tops, mushrooms and mushrooms with their unique relish will appeal to the most affluent gourmets. With such an incredibly appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will become savory. The thick sauce with a chasnik aroma is simply delicious.

Ingredients:

Mushrooms (champignons or for relish) - 200 g;
Oliya vershkove - 70 g;
Tops – 250 ml;
Cybula ripchasta - 1 pc.;
Chasnik - 5 cloves;
Meleniya pepper - for relish;
Strength behind the relish.

Cooking method:

For the top sauce, you can add any mushrooms you like;
5 cloves of chasnik can be cleaned using a knife or press;
One cibulin for mushroom sauce is peeled, then cut into slices;
Place a frying pan with topped oil on the stove;
Place the oil in a separate bowl and fry it until golden brown over medium heat;
Then add the cibul, cut into small pieces, into the frying pan until the greased hour, mix well and continue to brush until the cibul is soft;
The pecheritsa are cleaned and cut into small pieces or thin slices;
Add the mushrooms to the greased frying pan for an hour and continue to grease 15 pieces until the mushrooms are ready;
After this hour, add salt and pepper to the mushrooms in the frying pan until relished, and mix everything thoroughly;
Place the prepared tops in the frying pan to add the mushrooms, cover the frying pan with a lid, and reduce the heat to a minimum;
Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
Ready top sauce with mushrooms. Delicious!

By bringing to the warehouse these other ingredients, you can boil them with relish, flavor them with syringe, chasnikovy, sour, gostri. Season vegetables, pasta, fish, and meat with cin sauce. The wine is so tasty that the opportunity to scoop up a couple of spoons just like that, without anything, is something you hardly want to miss. It’s not good for them to be evil, after all, the sauce is high in calories.

The most delicious top sauce with mushrooms

The basic products of this product consist of only three ingredients - vershkov oil, boron and vershki. The product - according to its classical interpretation - is recommended to be included in the diet of people who suffer from diseases of the scutulo-intestinal tract: gastritis of different acidity, viral disease of the scutum and duodenum.

Omega-3 fatty acids present in the warehouse have a positive effect on human activity, playing a key role in the formation of the structure of brain tissue and the transmission of nerve impulses. A lack of Omega-3 fatty acids in the brain tissue can cause functional failure and delays in brain development.

Like most other fatty foods, topping sauce can have a negative impact on the health of people who suffer from obesity, liver disease and atherosclerosis. The lower top sauce has amazing characteristics. The aim is to infuse the original herb with piquantness, juiciness and uniqueness.

Spaghetti with top sauce

How can you top up the pasta so that it turns out delicious, juicy and piquant? There is only one truth – the sauce is tender and aromatic. The most popular and simplest among Vikonian cooks is called vershkovy sauce. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve the new original herb to the table every day.

Classic recipe

Pour thoroughly into a frying pan without oil and lightly grease until golden brown;
We add top butter|mastila| And mix well. Lubricate thoroughly with topping oil and fill the tops;
This mixture must be stirred periodically so that breasts do not appear;
For example, add salt and spices to the preparation.

Vershkovy sauce with different types of mushrooms for pasta

To prepare pasta with mushrooms, use different types of mushrooms. The peculiarity of this sauce is that the mushrooms are cut into smaller pieces. Otherwise, you won’t end up with a sauce, but simply stewed mushrooms on top.

With pecheritsy

Ingredients:

three hundred grams of pecheritsa;
one small cibulina;
two hundred grams 20% vershoks;
a bit of top butter;
two teaspoons of beard;
pivsklyanka sprinkling;
salt, spices.

The herb is prepared with a little more than thirty hulls, and its calorie content is 108 kilocalories per 100 grams.

Heat a top of oil in a heated frying pan or saucepan;
Cut the cibul and pecheritsa into pieces and place in a frying pan. There is no need to worry, as there were a lot of mushrooms. As a rule, pecheritsa are lubricated three times;
Lubricate the mushrooms until all the mushroom juice is evaporated. Now they can be salted;
Add it step by step into the mushroom mixture thoroughly, three teaspoons is the optimal quantity, when the herb reaches the required consistency of thick sour cream. Step by step mix the pecheritsa with beard;
Fill the bottle with dill one by one to completely cover the mushrooms;
The tops of the crumbs are heated and added to the mushroom sumish. There is no need to boil after adding the tops.

Z Glivi

Ingredients:

three hundred grams of gliv;
two hundred milliliters of vershoks;
vershkov oil;
half a teaspoon of nutmeg;
three cloves to the chasnik;
greenery;
salt.

The sauce takes about forty minutes to prepare, and its calorie content is 135 kilocalories per 100 grams.

Coarsely cut chasnik is coated with melted butter until it becomes soft;
Add finely chopped mushrooms and spread until mushroom juice is visible;
Pour the pre-heated tops into the saucepan and simmer for about seven to ten minutes;
Finally, salt the herbs, add a pinch of nutmeg and chopped greens, mix well;
It may stand under the roof of the fortress for five years.

With white mushrooms

Ingredients:

one hundred grams of white dried mushrooms;
two hundred milliliters of vershoks;
tablespoon boroshna;
vershkov oil;
salt.

It takes twenty quills to prepare, and the calorie content of the sauce is 140 kilocalories per 100 grams.

White mushrooms are washed, filled with water and left for the whole year;
After the mushrooms have swelled, wash them again, boil them and chop them into pieces;
In a heated saucepan or frying pan, soften the tops of oil, then add a spoonful of beard and tops;
Now you can add white mushrooms, add salt and mix well. Place three hvilini under the lid on a full fire.

Yak zrobiti tomato-top sauce

Ingredients:

two tomatoes;
two cibulini;
two hundred milliliters of vershoks;
two tablespoons of tomato paste;
Roslynna Oliya;
salt and pepper.

The filling is ready until about half an hour, and the calorie content is 124 kilocalories per 100 grams.

Peel the cibulini and cut into chopped spices. Then place it in a frying pan with previously heated oil. Lubricate the sliced cibul until it becomes clear, stirring gradually;
The tomatoes are skinned and finely chopped. Add the tomatoes to the frying pan and stir;
Instead of a frying pan, add salt and pepper, add two tablespoons of tomato paste and simmer over medium heat for five pieces of chicken, stirring vigorously;
Add to the tomatoes, heat the tops and bring to a boil. Then we extinguish two or three drinks.

How to prepare sauce with cheese and tops.

Ingredients:

two hundred milliliters of vershoks;
one hundred and fifty grams of solid siru;
a pair of clock cloves;
salt, pepper, nutmeg;

This sauce is prepared with about twenty quills of cheese, and its calorie content is 193 kilocalories per 100 grams.

Refueling for mouth with trigger

Ingredients:

one chicken breast;
one carrot;
a pair of clock cloves;
two hundred milliliters of vershoks;
hard cheese;
greenery;
Roslynna Oliya;
salt and pepper.

This herb is cooked at a cost of forty quilins, and its calorie content is 142 kilocalories per 100 grams.

Clean the chicken breasts, remove the skins and cut into thin strips;
Grate the carrots as thoroughly as possible, cut the chasnik finely;
We coat the chicken meat on the side for five lengths until the chicken is golden brown;
Add carrots and chasnik to the chicken and grease with five more khvilins, then fill the meat and vegetables with water, salt and pepper. Gashimo;
After ten minutes, grated hard cheese and tops are added. It takes about three hvilini for the smallest amount.

The main ingredient in top sauce, as the name suggests, is tops. There are no reasons why this product can be replaced with sour cream. Sour cream adds a more sour and delicate taste, just as the tops of the wine are crispy and have a little sweet taste.

To prevent the tops from burning in the heat, they need to be heated a little before adding to the sauce.

In order to prevent the breasts from shrinking, it is important to grease them beforehand.

The prepared sauce must be stored in the refrigerator and reheated before serving.

To ensure that the pasta is delicious, it is important to properly prepare not just the sauce, but the pasta itself.

The package indicates the hour for boiling the pasta sprouts, then finish cooking.

It is important to boil the pasta in a container with thick sides and add boiling water, salting it first.

The pasta for the sauce may be slightly undercooked, so be sure to cook until done by mixing with the hot sauce.

The pasta shards turn sour, pour the sauce over the pasta before serving. Delicious!