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300 g Makfa “Lyubitelskiye” pasta quills
200 g minced mutton
2 tbsp rice wine
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp potato starch or corn starch
1/2 onion bulb
4 cloves of garlic
20 g ginger root
1 green bell pepper
2 tbsp seed-oil
2 sprigs of cilantro
For the sauce:
125 g chopped tomatoes in natural juice (passata)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sugar
1/4 tsp salt
time 45 minutes
1. Boil pasta in slightly salted water for 7 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander.
2. Mix minced meat, wine, salt, pepper and starch properly, let stand for 10-15 minutes. Mix all the ingredients for the sauce together and set aside.
3. Peel onion, garlic and ginger, remove seeds and membranes from bell pepper. Dice onion, pepper and tomato into medium-sized cubes, mince garlic and ginger.
4. Heat oil in a large skillet and saute onion, garlic and ginger for 5-7 minutes until golden brown. Add minced meat and cook for 5 minutes, stirring. Place tomato and bell pepper in the skillet; mix. Add tomato sauce and smother the mixture for 12-15 minutes until the meat is ready. Place pasta in the skillet and heat through for 2 minutes. Decorate with cilantro leaves and serve.
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