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Pasta warm or cold, perfect for picnics.

can also be a tasty starter, or a single dish. Ideal served with a refreshing gazpacho andaluz or a salad of tender-crisp green leaves.



noodles croquettes Ingredients for 6 persons: 300 g noodle


tablespoon flour 65 g butter 50 g

grated Parmesan 50 g of grated Gruyère
5 eggs 2 dl milk

2 tablespoons cream

breadcrumbs oil for frying salt


Melt 15 g butter in a small saucepan, add the flour and dilute with milk. Salt and cook for 10 minutes over low heat stirring constantly to avoid forming lumps. Before turning off the heat add half the Parmesan cheese, mix well, off and reserve. Melt the remaining butter in a frying pan. Cut noodles, cooked al dente previously in salt water, and throw in butter. Sauté briefly, join the bechamel, all the cheese and 3 egg yolks beaten with the cream previously. Mix and allow one hour warm the compound (not the refrigerator). After the time indicated
rest, forming oval croquettes with the preparation, wiping the remaining beaten eggs, slightly salty and the bread crumbs, giving them several times so that the batter is well adhered.
Heat plenty of oil in a pan and fry the croquettes few at a time. Remove when golden brown on all sides and place on a serving plate lined with kitchen paper.

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Fresh pasta Pasta

pasta ribbons can be eaten warm, accompanied simply ripe tomato, peeled and cut into small cubes, finely chopped onion, extra virgin olive oil, basil and parsley (or other herbs to taste). This can serve as a base seasoning, then add more other ingredients such as cooked prawns, clams, tuna, avocado and fresh cheese cubes, according to taste.
You can eat in summer pasta shaped tortilla format that also is very convenient to transport, and taste on the beach, a picnic in the countryside, or a starter at a dinner with friends al fresco with a terrace or garden. The famous gourmet Italian
Marchesi says can warm pasta flavored with yogurt or sour cream, the freshest sea urchins, and a cockle sauce prepared with water molluscs, a trickle of olive oil and lemon, or fresh tomato sauce flavored with garlic and basil.

Macaroni baked tortilla

Ingredients for 6 persons:

macaroni 300 g 150 g of tomato pulp (clean skin and seeds) in a shallot

taquitos tooth
garlic 60 g grated Parmesan 4 eggs

200 g smoked cheese
sliced \u200b\u200b3 tablespoons olive oil 15 g butter



salt and pepper Boil the pasta al dente in salted water, drain, spice with a tablespoon of oil and reserve.
Brown in 2 tablespoons of the garlic oil and chopped shallots, join the tomato pulp, salt and pepper and cook over low heat 10-15 minutes or until sauce thickens. Season the pasta with tomato sauce, the grated Parmesan and mix well. Let cool.
Beat the eggs with a pinch of salt, pour in the pasta and mix thoroughly. Butter a nonstick pan and spread half pasta. Cover with slices of smoked cheese and pour the remaining batter. Tighten the stuffing with a fork to make it uniform and put in hot oven at 190 º C temperature until the tortilla has formed a golden costritas. Cool and unmold.