Monday, March 11, 2013

Farfalle Pasta


dénoyauté kalamata olives
poivron rouge
gousse d'ail haché
huile d'olive


verser eau dans un chaudron et chauffer sur la cuisinière jusqu'à bouillant

hacher un poivron, une olives, un origan, et les tomates

mettre farfalle pâtes dans un chaudron et cuisiner jusqu'à doux

mettre un poivron, une olives, un origan, et les tomates dans un chaudron pour dernier peu de minutes

ajouter un sel et un poivre si nécessaire

quand finir, placer les pâtes dans un bol et déployer les fromages sur sommet


Even though I had to leave early, I enjoyed hanging out and cooking with everyone. It was a fun experience to be able to cook a dish that we don't normally cook in America. I hated that I had to leave and wasn't able to see the finished product of all the dishes. But it is what it is. I found a small amount of cultural information on pasta.... Monsieur Bertrand contributed a lot to the French pasta industry. His factories reached their highest point in the beginning of the twentieth century. Marseilles held a lot of pasta factories and the main ingredient was durum wheat. One company in Marseilles produces up to 2.2 tons of pasta every day (770 tons a year). That is about the same amount as one-tenth of Italian exports. Lyons also held a lot of factories, the oldest dating from 1809. Pasta never had the same effect on France as it did in Italy, but it was introduced early and the production rate is still high.

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