Cook, fry, bake pasta with ham. A variety of dishes from the simplest products: pasta with ham and cheese

Cook, fry, bake pasta with ham. A variety of dishes from the simplest products: pasta with ham and cheese

Macarobs, of all shapes and sizes, a wonderful quick side dish. Well, if you approach the dish creatively, then even from a small set of additional products you can conjure a wide variety of dishes and a little similar. Would you like a casserole, or maybe you want to remember your student years?

Pasta with ham and cheese - general principles of cooking

• Most pasta dishes with ham are made from pre-cooked pasta. But there are also such dishes, for the preparation of which dry pasta is also used. This applies to stuffed minced meat products and quickly cooked dishes in the pan.

• Adding to pasta and ham cheese, vegetables allows you to vary the "pasta" menu. Salads, casseroles are prepared from pasta with ham and cheese, and stuffed pasta is baked under the cheese with the addition of smoked meat.

• Ham taken as boiled and smoked. Cheese is used only solid varieties with a neutral taste. The meat is cut into medium-sized pieces: diced, straw or cubes, and the cheese is rubbed with a grater.

• Cheese can be added to the dish itself or used as a sprinkle.

• Pasta dishes with ham and cheese are very nutritious in their own right and therefore they are served as separate dishes, served with fresh or canned vegetables: tomatoes, cucumbers.

Pasta with ham in cream sauce

Ingredients:

• ham, boiled - 100 gr .;

• small onion;

• 160 gr. short pasta;

• 120 ml of cream of 22% of fat content;

• 30 gr. “Traditional” butter, butter;

• 2 spoons of oil, refined.

Cooking Method:

1. Cut into cubes larger than the ham, and the onions are very fine.

2. On the pan in vegetable oil, slightly save the onion. Do not scorch strongly, as soon as its pieces become delicate amber hue, immediately add the sausage and fry it with the onion for about three minutes. 3. Then pour the cream into the pan and bring to a boil, but do not boil. At the minimum temperature, stir the cream sauce until thick. At the end, lightly salted, pepper, add butter and remove from heat.

4. Washed with warm water, boiled until done cooked pasta, put in a deep saucepan, and immediately add to them the creamy sauce with ham and mix.

5. While the dish is hot, serve it to the table.

Pasta with ham, “Student-style” - in a pan

Ingredients:

• a pack of pasta (bows, feathers or horns);

• one chicken egg;

• Kostromskoy cheese, hard - 200 g;

• one large tomato;

• four spoons of unsalted tomato paste;

• spoon of vegetable oil;

• to taste - favorite seasonings;

• pork ham - 200 gr.

Cooking Method:

1. Warm the vegetable oil in the pan and fry the finely chopped onion until golden brown appears on its pieces.

2. Add ham sliced ​​into small pieces and continue cooking.

3. After three minutes, pour the pasta into the pan and fry it all together for three minutes.

4. Then pour a half cup of lightly salted water into the frying pan, reduce the heat. Cover the pan with the lid and leave to simmer until all the water has evaporated.

5. Add tomato, coarsely grated cheese and raw egg to pasta. Stir and continue cooking for five minutes.

6. Then put the sliced ​​tomato into the pasta and season to your taste with spices.

7. Turn off the heat and soak the dish under the lid for 5 minutes.

Boiled ham pasta - “Italian spaghetti with eggplants”

Ingredients:

• 150 gr. long noodles or spaghetti;

• two medium eggplants;

• one small tomato;

• 150 gr. ham, boiled;

• small onion;

• fresh greens;

• sunflower oil.

Cooking Method:

1. Cut eggplants and ham into thin straws, and tomato and onions in small cubes.

2. Spaghetti dipped whole in boiling and always slightly salted water, and boil with a slight boil the liquid until done. Rinse with warm water in a colander and leave in it. 3. To prevent pasta from sticking together, add a small piece of butter to it, or a spoonful of vegetable oil, mix.

4. Save the onion in vegetable oil until transparent. Then add the meat with eggplants and fry it all together for three minutes.

5. Add slices of tomato and continue to simmer under the lid for another five minutes, salt.

6. Put boiled spaghetti into the pan, mix well and leave under the lid for 10 minutes. Turn off the stove.

7. When serving, sprinkle the dish with finely chopped fresh herbs.

Pasta with ham and cheese in the oven - “Light tomato casserole”

Ingredients:

• 400 gr. curly pasta;

• three eggs;

• 300 gr. juicy ham;

• hard cheese, “Dutch” - 100 gr .;

• low-fat liquid cream - 200 ml;

• unsalted tomato - 4 tbsp. l .;

• small onion;

• garlic.

Cooking Method:

1. Cook the pasta, but do not make it ready, they should be soft outside, but remain slightly harsh inside. Before you put the product in the water, lightly salt it. Boiled pasta move in a colander and wash with cold water. After all the water has gone, add the ham to the pasta and mix well so that the meat slices evenly spread over the pasta mass.

2. In a pan in refined oil, fry chopped onion until transparent. Then add the finely chopped garlic to it and continue frying until the roasting becomes a smooth golden tint.

3. Enter the tomato paste, add salt. Extinguish two minutes and remove from heat.

4. Slightly beat the eggs with a fork and put the cream in them. Well whip the cream mixture with a whisk and send in a slightly cooled tomato roast, stir.

5. In a small refractory form, lay out pasta mixed with ham and pour over and immediately fill them with cooked tomato sauce.

6. Place the casserole in a preheated 180 degree oven. After 20 minutes, remove and generously sprinkle its top with small chips of cheese and put it back to melt for another 10 minutes.

Pasta stuffed with minced meat with ham and cheese

Ingredients:

• half a kilo of large pasta stuffed (shells or feathers);

• “Dutch” cheese, hard - 100 g;

• 200 gr. boiled, you can smoked ham;

• a small slice of white fresh loaf - 50 g;

• one large carrot;

• 200 gr. any minced, lean;

• 100 gr. mayonnaise, medium fat;

• two medium onions.

Cooking Method:

1. Soak the bread in water or milk, after 10 minutes, remove, remove all crusts, and squeeze the crumb slightly.

2. Using a fine grate, grind minced meat with meat with onions and soaked loaf. Add a little salt, pepper to your taste and knead thoroughly.

3. Fill the pasta with cooked minced meat and place them loosely in rows in a refractory form. Be sure to pre-pour into it quite a bit, literally one spoonful of refined oil.

4. Sprinkle the stuffed products sprinkled with coarsely shredded carrots, julienne ham and finely chopped onions.

5. Dissolve mayonnaise with water and pour the mixture of pasta so that it completely covers them.

6. On a large grater, rub a thick layer of cheese over the dish, and put it in a hot oven for half an hour.

7. Serve with fresh or canned cucumbers or tomatoes.

Macaroni with ham and cheese - “Italian macaroni salad”

Ingredients:

• 300 gr. boiled ham;

• short and thin pasta (pasta);

• two pepper meats of fleshy sweet pepper;

• 300 gr. canned corn;

• four spoons of 72% mayonnaise;

• Kostromskoy cheese - 200 gr .;

• two small tomatoes.

Cooking Method:

1. Boil 2.5 liters of water and lightly salt it with fine salt. In the boiling water, dip the vermicelli and boil it with medium heat until fully cooked. Do not leave in water, but immediately shed it in a colander, rinse with warm water and pour a spoon of oil. This will prevent the noodles from sticking together. 2. Cut the ham into the thinnest straw, and peppers and tomatoes, cleared of seeds, into small-sized slices.

3. With corn, strain the marinade and dry the grains well. On large chips rub cheese.

4. Combine all the crushed ingredients in a large bowl with noodles. Add mayonnaise, salt and mix the salad well.

Pasta with ham and cheese - cooking tricks and helpful tips

• Pasta for boiling dipped in boiling water, and bring to the required readiness at low temperature, with very low boiling liquid in a saucepan. So that the dishes are not fresh, the water after boiling must be salted.

• Boiled pasta, so that they do not stick together among themselves, washed only with warm water and dried in a colander. To secure them mixed with oil, vegetable or cream, immediately after washing.

• If boiled pasta is subject to further heat treatment, they are boiled until half cooked. Otherwise, the kind of food prepared in the future will suffer undeservedly. Pasta can turn into porridge.

• Cooked uncooked pasta cooked in a pan, pre-fry. This allows not only to preserve their shape, but also contributes to faster cooking.

• Hard cheeses added to dishes can always be replaced with pickled cheeses, which will give the dish a special new flavor. If a baked dish is fallen asleep with cheese, this cannot be done. Only hard cheeses melt, and it is their use that allows to achieve the desired result - the formation of a ruddy “crusty” crust on the surface.

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