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Pastas y Salsas Básicas: Pesto, Pomodoro y Boloñesa

Froggy Jumps

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Rincones de sabor en 3 recetas

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Dominican Republic
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Pastas y Salsas Básicas: Pesto, Pomodoro y Boloñesa
 

Froggy Jumps

Pastas y Salsas Básicas: Pesto, Pomodoro y BoloñesaOnline version

Rincones de sabor en 3 recetas

by Victor vargas
1

Pastas: Al Pesto / Al Pomodoro / A la Bolognesa. ¿Qué opciones de pasta se mencionan?

2

¿Qué ingrediente puede sustituirse por almendras?

3

¿Qué es el Pesto según el texto?

4

¿Qué significa Al dente en la pasta?

5

¿Qué cantidad de pasta se usa según la receta?

6

¿Qué se debe reservar antes de escurrir la pasta?

7

¿Qué término indica el tomate pelado, sin semillas y cortados en trozos?

8

¿Qué se recomienda hacer si los tomates no están maduros para la pomodoro?

9

¿Qué indica la nota cultural sobre la Pomodoro?

10

¿Qué paso se menciona al preparar la boloñesa respecto a la albahaca?

11

¿Qué se debe hacer al hervir la pasta al pomodoro?

12

¿Qué se recomienda al servir con la salsa boloñesa respecto al queso?

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