Thanks for the amazing recipe!❤ perhaps this information will be useful to you. Pasta in Italian cuisine is cooked to al dente so that when pasta is placed in the sauce, it can absorb it and cook completely. You can determine the state of al dente in this way, when breaking the pasta, a small hard core remains in their center. Do not leave pasta cooked to al dente in water, otherwise it will cook completely and not absorb the sauce. Deglazing is a culinary technique from French cuisine (and not only from it), this process consists in dissolving the ingredients fried on the surface of the pan. In your recipe, after frying seafood, it was necessary to add alcohol (deglaze the surface of the pan), then already fried vegetables, water and pasta. I hope this information will be useful for you!
@able40004 жыл бұрын
心里突然想着,塔塔的创作料理梦想⭐️⭐️⭐️⭐️
@jasona70293 жыл бұрын
I'm going to try your recipe this weekend. It looks so delicious