Shellfish stuffed with minced meat: in Russian and in Italian

Minced meat - a unique semi-finished product that will make a large number of dishes. The article will describe the recipes and ways of making it with shells in Italian, as well as the Russian recipe - dried, stuffed with minced meat.

You need to start with the fact that now on the shelves of supermarkets there is a huge selection of pasta, ranging from ordinary and ending with horns for minced meat. When buying, priority should be given only to products from hard wheat varieties, otherwise the delicious dish will not work.

Seashells stuffed with minced meat, with cream sauce. You need to boil large pasta for the filling, but cook them all dente (slightly undercooked). Fry the minced chicken with a very finely chopped onion, add finely chopped mushrooms. Salt and a little pepper. Fill seashells directly with hot minced meat, put in saucepan to infuse. At this time, in a frying pan, boil the sour cream and cream, add finely chopped fennel and a little nutmeg. Pour hot pasta over the pasta, bring to a boil, turn off the fire and close the lid. The dish should be stuck for about five minutes, then immediately served on the table, decorating with branches of fresh dill.

Shells stuffed with minced meat, with Parmesan. In this case, it will be necessary to prepare forcemeat from pork and beef (in equal parts), onions and eggs. Very well knead to make it tender. Next, the shells for the filling are boiled all the dente, and the stuffing is fried until ready. Pasta should be stuffed, sprinkle with grated Parmesan and send it to the oven to heat the cheese a little. Serve a dish with a salad of fresh vegetables.

Shells stuffed with minced meat with mushrooms, are very delicious. It is necessary to separately roast chopped minced meat from pork with garlic, in another pan - cubes of champignons with onions. Stir the ingredients, salt them well and add more pepper. You can season with dried rosemary and thyme. Stuff boiled shells and send them for a few minutes in the oven, you can lubricate with mayonnaise.

Shells stuffed with minced meat "in Italian", are prepared as follows. It is necessary to make minced meat from chicken breast, garlic, salt and one protein. Tightly stuff raw pasta and boil in boiling water, but not more than ten minutes. Then pull them neatly noisy. While horns are cooked, be sure to do the preparation of Italian sauce. To do this, fry the finely chopped onion and garlic in olive oil, reduce the heat, pour half a cup of cream and as much white wine. Most importantly, do not boil the sauce. Separate the four yolks, whip them with a half-glass of cream, pour into the sauce in a thin trickle. The sauce will need to be constantly mixed, but not brought to a boiling state. Add now pepper, ground nutmeg, salt and finely chopped Parmesan. Stir the sauce until the cheese is completely dissolved, and turn off the fire. Serve warm stuffed seashells. The recipe can be slightly varied by adding seasoning and Italian herbs to the sauce in taste.

In the Russian culinary horns replaced for drying and steering wheel. To prepare a small drying with minced meat, you must first soak them in milk for about fifteen minutes. Mince the cook, as for ordinary cutlets. Now stuff each "mold" and send it to the baking sheet. In the oven, the temperature should not be more than 200 degrees. It will take forty minutes. Serve the dish hot with sour cream.

You can make a big bagel with minced meat and egg "Men's". Stuffing is mandatory with the addition of milk, and large bagels soak for about five minutes. It is not necessary to start them up to the top, making a small cavity in minced meat, which is carefully poured raw egg. Bake for about fifty minutes.

Bon Appetit!