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Mix 200g flour with 2 eggs, salt and olive oil. After the 2 eggs have been well incorporated, add the 3rd egg, mix and add the flour in the rain until the dough no longer sticks to your hands and becomes like a harder bread dough. Knead for a fixed 15 minutes, during which time it becomes very fine. If it is soft, add flour during kneading. Put it in a plastic bag or food foil and let it rest for 30 minutes. It can stay even longer, but if it becomes very soft, it will be worked with a lot of flour.
Wash the chicken legs well, clean the skins, fat and stingrays and mix in a bowl with all the ingredients: oregano, basil, paprika, salt and rosemary. In a frying pan or pot with a lid that does not catch, heat the 10 tablespoons of oil, put the thighs and cover them in such a way that no steam comes out. Everything is left on low heat, during which time they will boil a little and in the water they will leave. When they run out of water or when they have boiled enough, let the steam come out and brown it nicely.
While the thighs are boiling, prepare the sauce. Heat the 2 tablespoons of oil in a pan, then add the chopped garlic, tomato pulp, mix and add the rest of the ingredients. Cover and keep for a maximum of 10 minutes on low heat. Towards the end, add the sugar, mix and taste. If you still need salt or sugar, you can now add them. If the tomato paste is too thick, add 100ml of water at the beginning.
While the sauce is boiling, prepare the pasta. Divide the dough into 3-4 pieces and on the table powdered with flour, spread each piece of dough with a rolling pin. The sheet should be thin, but not transparent. I formed the pasta with a pizza knife. After I finished cutting the first sheet, I mixed the pasta with the flour a little to unravel them and not to peel them. I did the same with the rest of the dough.
In a pot with boiled water and a pinch of salt, add the pasta and simmer over medium heat for 5 minutes. After boiling, strain the water and mix with 1-2 tablespoons of olive oil. They can be tasted and salt can be added if necessary. Add 3/4 of the sauce, mix and place in an ovenproof dish. Put the chicken legs over which add the rest of the sauce and sprinkle with Parmesan and grated mozzarella. Put only 2 tablespoons of Parmesan cheese and add more during serving if needed.
Place in the oven, preheated to 180 degrees for about 5-6 minutes or until all the mozzarella melts. If you like it browner, it can last longer.
Enjoy your meal! More details can be found here: http://bucatariastefaniei.blogspot.ro/2014/05/paste-de-casa-cu-pui-si-mozzarella.html