Sunday, February 2, 2014

Pasta with pork chops


(4-5 servings)

- 400 grams of pasta

- 4 pork chops

- 1 green pepper

- 1 onion

- 1 tomato

- 100 cc of white wine

- 400 grams of canned tomatoes

- Salt to taste

- Oregano


-Seal the pork chops, which you should season with salt previously, and cook until they are golden brown, in olive oil and leave them aside in a bowl.

-In the same skillet add Capsicum cut into julienne, julienned onions and tomatoes into slices.

-Degrease the chops with white wine.

-Add tomatoes canned along with oregano. Cook for 20 minutes.

-Return to incorporate chops into the sauce and finish cooking with the rest of the ingredients.

-Serve with the cooked pasta to the Dente.

4 cheese sauce recipe

It is no indifferent that sauce is the classic accompaniment to pasta, either dry or filled, so we then leave the preparation of the always well received "4 sauce cheese".

-75 cubic centimeters of cream

-50 cubic centimeters of béchamel sauce

-20 gram (s) fontina cheese

-20 gram (s) Gruyère cheese

-blue cheese 15 gram (s)

-20 gram (s) of Parmesan cheese

-Quantity to taste of salt, pepper and nutmeg


1. In a hot skillet cream and bechamel sauce.

2. Separate cut the cheese into cubes. When the skillet mixture boils, add the cheese and cook over low heat, always stirring with a wooden spoon.

3. Once they are melted cheeses and a perfect mixture is formed, season the sauce with salt, pepper and nutmeg.

4. Serve and enjoy.

Sicilian sauce recipe

As its name implies, this sauce is characterized by products of the Region of Sicily, in Spain; as well as give a unique flavor to your pasta.


- 400 grams of sardines

- fennel 1 unit

- 4 tablespoons of olive oil

- 1 cup chicken broth

- 1 teaspoon of Saffron

- 1 teaspoon of curry

- 50 grams of raisins

- 2 tablespoons pine nuts

- Quantity to taste salt and black pepper


1. Cut the sardine in small pieces.

2. Wash the fennel bulb, remove the harder layer and discard. Save a leaves and cut the rest into thin slices.

3. In a skillet with 2 tablespoons of olive oil, saute the fennel until it is transparent. Add the sardines and chicken broth, and cook for 5 minutes.

4. In the cooking broth, dilute the saffron and curry.

5. Then add the raisins, pine nuts and add salt and pepper to taste.