Provence garlic tomato noodles

Provence garlic tomato noodles method:

Ingredients for making Provence garlic tomato noodles:

20 garlic, four or five ripe red tomatoes. 1 / 4 cup olive oil, 1 cup fresh cream. 1 tbsp salt, 1 bag of 500g spaghetti, ground Italian cheese powder, 9 layers of TASS, a little Provence vanilla (can be omitted).

Processing steps of garlic tomato noodles in Provence:

1.20 pieces of garlic were peeled and sliced. The tomatoes were slightly scalded in hot water to remove the skin and seeds, and then cut into small cubes.

2. Mix olive oil and garlic slices in a saucepan, bring to a low heat on the stove and boil for 30 or 40 minutes until the garlic slices are soft and golden. Then put the cream into the pot, stir, turn the heat to the minimum, keep warm, don't make it boil, sprinkle a little Provence mixed herbs. Serve as garlic cream sauce.

3. Add 4 or 5 liters of water to a large pot, boil and add 1 tbsp of salt. Put the spaghetti in the pot and cook until it is soft and hard. Then remove the water.

4. Pour the garlic cream juice on the noodles, stir it, place it on four heated plates, sprinkle the cheese powder, then spread the diced tomatoes and nine layers of TASS on the noodles evenly, and each person will stir them evenly when eating.

Provence garlic tomato noodles

It is a kind of spaghetti, one of the three most delicious food in the world.

Raw materials

20 garlic, four or five ripe red tomatoes. 1 / 4 cup olive oil, 1 cup fresh cream. 1 tbsp salt, 1 bag of 500g spaghetti, ground Italian cheese powder, 9 layers of TASS, a little Provence vanilla (can be omitted).

Production process

1. Peel and slice 20 garlic. The tomatoes were slightly scalded in hot water to remove the skin and seeds, and then cut into small cubes.

2. Mix olive oil and garlic slices in a saucepan. Bring to a low heat on the stove and boil for 30 or 40 minutes until the garlic slices are soft and golden. Then put the cream in the saucepan and stir. Turn the heat to the minimum to keep it warm. Do not let it boil. Sprinkle a little Provence mixed herbs. Serve as garlic cream sauce.

3. Add four or five liters of water to a large pot, boil and add 1 tbsp of salt. Put the spaghetti in the pot and cook until it is soft and hard. Then remove the water.

4. Pour the garlic cream juice on the noodles, stir it, place it on four heated plates, sprinkle the cheese powder, then spread the diced tomatoes and nine layers of TASS on the noodles evenly, and each person will stir them evenly when eating.

nutritive value

Spaghetti - about the origin of spaghetti, some say that it originated from the ancient Romans, and some say that it was spread from China to Europe by Marco Polo via Sicily.

Garlic - in recent years, some experts have shown that the nutritional value of garlic is higher than ginseng, and it should be listed as the first health care product. It can reduce blood lipid, prevent and reduce the accumulation of arterial fat plaque.

Tomato - also known as tomato, persimmon, wolf peach, plum, kumquat, persimmon, June persimmon, ocean pepper, maolabuo. Tomato belongs to Solanaceae and is an annual vegetable. Origin South America, our country each... Detailed all tomato menu

Cuisine

French cuisine - one of the three great cuisines in the world, French cuisine occupies a place. French cuisine is characterized by the use of fresh seasonal materials, coupled with the chef's personal unique conditioning, complete the unique... Detailed all French recipes

Origin introduction

Provence is located in the south of France. The original Provence started from the Alps in the north to the Pyrenees in the south, including the whole southern region of France. During the Roman Empire, Provence was listed as its province. At the end of the 18th century, during the great revolution, France was divided into five different administrative provinces, and Provence was one of them. In the 1960s, the administrative provinces were reorganized and divided into 22 regions, resulting in the present Provence Alps region. Before and after the elegant University City of Aix and the papal city of Avignon, there are those medieval villages and ancient mountain towns that have escaped the changes of the century.

Provence produces high-quality grape wine, of which 20 $CTS% $is a high-grade and top wine. As the Mediterranean is sunny, the grapes in Provence contain more sugar, which is converted into alcohol, making the alcohol degree of Provence wine 2 degrees higher than that of northern wine. The dry peach red wine with a slight orange color is the most distinctive. Common red wines are: Cotes De Provence, coteaux d $CTS' $Aix en Provence, Bandol.

From the Mediterranean coast to the inland hilly areas, there is a big river "Rhone" flowing through the middle. Many historical towns have amazed the world with beautiful sunshine and blue sky, charming Mediterranean and intoxicated Lavender since ancient times.

Aix en Provence is the hometown of Paul Cezanne, a painter. It has been a university town since the middle ages, and it is also a famous city

The famous "Spring City". This is the ancient capital of Provence in Rome. Today, it is still famous for ancient Roman ruins, medieval, Gothic and Renaissance architecture. The city is also known for its unique cuisine, rose wine, and a special language, the Provence dialect.

Longitude: 104.06573486

Latitude: 30.65946198