The first historical references about the boiled noodles found in the Jerusalem Talmud. According to reports, the Arabs invented this dish a few thousand years ago. According to the record in the Talmud, pasta began to be used in food for at least the 5th century!
Today we associate pasta with the Italians, who came up with the most diverse forms of pasta and made them an integral part of the culinary traditions of the country — Farfalle, shells, rotini, penne, tortellini, and, of course, spaghetti.
spaghetti are the most favorite pasta and America. In 2000, 1.3 million pounds of pasta were sold in American grocery stores. If all sold spaghetti lined up, they would have surrounded the earth nine times!
Traditionally served spaghetti with tomato sauce and parmesan cheese, but not only. Among the most popular recipes found meat, garlic, oil, pepper, herbs and many other components. There's even a sweet sauce with chocolate and vanilla.
In honor of the National Day of spaghetti in the United States, treat yourself and family a delicious spaghetti dinner at the American.
• Minced meat — 300 g;
• pasta from durum wheat — 200 g;
• Onions — 2 pcs.;
• garlic — a couple cloves
• dill, parsley and other favorite seasonings;
• Butter — 50 g;
• tomato juice — 1 cup;
• ground black pepper, salt, bay leaf;
• hard cheese — '30
minced salt, pepper, add the finely chopped onion, garlic and dill, thoroughly kneaded, pulling away and form small meatballs. In a pan pour 2 cups of water, bring to a boil, throw meatballs. Cook meatballs over low heat, removing the foam. Fry in vegetable oil, onion and garlic, pour the tomato juice and simmer for a few minutes. Add the herbs, makeready. Fill in our frying pan to the meatballs, add the bay leaf, salt and pepper to taste, simmer for 5 minutes all together.
In boiling salted water, put the spaghetti, cook them according to the instructions on the package, making sure that that they are resilient and not boiled. Drain the water, add a piece of butter and stir. Serve the spaghetti with meatballs and tomato sauce in which they were extinguished, sprinkled with grated cheese and parsley.