Hi all! Today we have a simple dish reminiscent of dumplings in a lazy execution, called stuffed pasta “Boots” (can be replaced with “Shells” or “Tubes”). The idea to cook them arose immediately when I came across boot pasta specifically for stuffing. We will cook it in two ways - the first is in the oven, not just on a baking sheet, but in pots. And the second one in tomato sauce, with a more expressive taste, cooked in a cauldron-type frying pan.
If you have not tried this dish before, be sure to take the recipe into account. Click class to save to social media. net. Of course, you can cook the boots in the oven, in a different version, for example, under a cheese crust in a frying pan, while combining tomato slices. The result will be a style a la Diplomat, which was written about in this issue... (potatoes in French). But for me, the best option is in a frying pan, and we’ll talk about it below, in more detail...
And one more thing - the dish is really tasty and easy to prepare. At the same time, there are different variations on how to prepare minced pasta... It all depends on what kind of result you need. For example, if it tastes like dumplings, then we make minced meat - onions, salt, pepper, meat. Exactly the same as on dumplings.
But! There is another underrated taste of this dish, it is to make minced meat like meatballs (with the addition of rice), and stuff our pasta in this way, and cook them in tomato sauce (or tomato-sour cream), as in the recipe below. But as a result, you will have something average in taste, reminiscent of lazy cabbage rolls. Very, very tasty! And the most important thing is simple.
Stuffing pasta in the style of dumplings, or in the style of cabbage rolls - these are two different tastes, and each of them deserves attention. A must-have!
So, here's what awaits you...
Stuffed pasta “boots”
Hello, dear visitors of the blog “Cook simply and deliciously!” Over the weekend, I decided to please my household with very lazy dumplings, which are actually called stuffed pasta “boots”... In fact, everything is prepared quite simply - it takes longer to describe and tell. And I confess to you, this dish is eaten with rumbling and purring, even our one and a half year old son happily devoured these “boots”, exchanging his favorite omelet for them...
- approximately 700-800 gr. minced meat (in my case it was pork);
- 1 egg
- at least 0.5 kg of “boot” type pasta (consumption will depend on the form in which you bake the pasta; my 41 cm form took about half a kilogram);
- bulb,
- hot boiled water;
- salt, spices;
- tomato (optional);
- dill for serving (again optional).
So let's get started. First, prepare the minced meat.
I took the meat and ground it in my miracle meat grinder (by the way, wasn’t I bragging? It will have to be corrected - everyone should know that technology has reached such a stage of development that the housewife is only required to quickly feed the meat into the meat grinder... :)) You You can easily use ready-made minced meat. Moreover, there is a lot of scope for creativity: if you want, take a pure pork one, that’s exactly what I had; if you want, take beef (only then for juiciness and softness it would be better to add a small piece of loaf or bun soaked in milk); if you want to make “homemade” minced meat - a mixture of pork and beef; Or you can even take chicken fillet and grind it... It will be delicious in any case.
