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Noodles with ham and walnuts. The recipe with the photo.

Noodles with ham and walnuts

Noodles with fried ham - fast and affordable dish, which just can not not like. But if you add there is also a walnut, then the dish will acquire a special taste and aroma. In addition, it is not necessary to use noodles, you are free to choose a variety of pasta: from bows to spaghetti; in any case it will be delicious and very appetizing.

Ingredients (for 2 portions):

  • 200 gr. wide noodles;
  • 1 / 2 - 1 stalk of the leek;
  • 100 gr. ham;
  • 50 gr. hard cheese;
  • 50 gr. walnuts;
  • 60 ml. white wine;
  • 100 gr. sour cream;
  • salt, pepper to taste;
  • oil (sunflower or olive).

Noodles with ham and walnuts

Recipe

The first thing to do is put the noodles cook, since it will come about as much as you will do the rest. Naturally, the noodles need to be thrown into boiling and salted water.

Noodles with ham and walnuts

While the water boils and the main component is boiled, slice the leeks with rings, ham in small strips, and grate the cheese on a fine grater.

Noodles with ham and walnuts

Large chop the kernels of walnuts and lightly fry in a skillet without oil.

Noodles with ham and walnuts

In another pan, heat the oil and fry the leeks on it in a small fire. Then add the ham to it and fry together 1-2 more.

Next, pour into the pan 50 ml. water and 60 ml. wine, bring to a boil. Then add sour cream and cheese fry all this for 5 minutes on a small fire.

Noodles with ham and walnuts

Season to taste with salt and pepper, and add roasted walnuts.

By this time, the noodles must already be cooked. So throw it into a colander, let the water drain and mix with the sauce.

If desired, you can add a little oil to the noodles, so that it does not stick together and become slightly greasy.

Noodles with ham and walnuts

View

In principle, I liked the result. The sauce is a bit thick, but you can always add a little more water or sour cream. The only thing that could be added to the sauce is mushrooms (such as champignons), but it's in taste and color.

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