can anyone supply me with a recipe for pasta americana?

Answer 1

Hi, i got the following by browsing but please translate them in English as i could not find the English Link. Hope you have nice meal!

The details are as follows:

Pasta Americana

Ingredientes:
90ml de água
14g de gelatina em pó sem sabor
250g de glicose
25g de glicerina
35g de gordura vegetal hidrogenada
1300g de açúcar impalpável peneirado
Modo de Preparar:
Hidrate a gelatina na água e leve ao banho-maria para dissolver. Junte aos poucos a glicerina e a gordura e misture para dissolver bem. Retire do fogo e coloque na batedeira. Vá batendo na velocidade baixa e adicionando o açúcar aos poucos até que a massa fique lisa, uniforme, mole mas não grudenta. Embale em filme plástico e mantenha assim até a hora em que for cobrir o bolo para que não resseque. Dica: Para colorir essa massa use corantes alimentícios a base de gel.

Prezado Usuário, caso não tenha algum utensílio/ingrediente usado nesta receita clique no nome para sabe onde encontrar/comparar preços:
Comparação de preços oferecida pelo:

Answer 2

Bucatini All'Amatriciana

You can substitute bacon for the pancetta if no pancetta is available.

3 Tblsp. olive oil
1/2 lb. pancetta, diced
1 small yellow onion, diced
4 cloves of garlic, minced
1 28 oz can of crushed Italian tomatoes
salt & pepper to taste
basil leaves, minced
1 pound of bucatini pasta
Italian Parsely, for garnish

Place your pasta water and cooker over medium heat.

While waiting for your pasta water to boil, heat the olive oil in a medium sauce pan over medium high heat. Add the pancetta and cook until the pork becomes a little brown around the edges. Mix in the garlic and onions and cook until the onions start to brown.

Mix in the crushed tomatoes and lower the heat to medium/medium low. Salt and pepper to taste and add the basil.

When the pasta water boils, cook the bucatini as per directions on the box. When complete, drain the pasta and plate, topping the noodles with a ladle or two of the sauce. Garnish with parsley and serve.

Serves 4-6

Answer 3

4 spoons (soup) of water
1 spoon (soup) of gelatin
1 spoon (soup) of glucose
1 spoon (soup) of margarina
1 spoon (tea) of essence (lemon, or nuts, or almonds)
½ kg of impalpável sugar or confectioner (for the mass)

Way to make:
To place a pan in bath-Maria, with the water and the gelatin. To melt.
To add glucose, the margarina and the essence and to move.
To remove of the bath-Maria and to mix the sugar, until forming a well smooth and elastic mixture
The mass can be kept in a well closed plastic bag for up to 15 days. But not to place in the refrigerator because the mass goes to dry up.
If to want to color, to separate a part of the mass and to drip some nourishing colorful aniline drops
Polvilhar a smooth surface with a little of shape sugar the biscuits and to give to the form that to want.
Pasta Americana

Ingredientes:
90ml de água
14g de gelatina em pó sem sabor
250g de glicose
25g de glicerina
35g de gordura vegetal hidrogenada
1300g de açúcar impalpável peneirado
Modo de Preparar:
Hidrate a gelatina na água e leve ao banho-maria para dissolver. Junte aos poucos a glicerina e a gordura e misture para dissolver bem. Retire do fogo e coloque na batedeira. Vá batendo na velocidade baixa e adicionando o açúcar aos poucos até que a massa fique lisa, uniforme, mole mas não grudenta. Embale em filme plástico e mantenha assim até a hora em que for cobrir o bolo para que não resseque. Dica: Para colorir essa massa use corantes alimentícios a base de gel

Answer 4

American-style Pasta Bake (Pasta al Forno all'Americana)

Ingredients

1 box (16 ounces)BARILLA Mostaccioli (may substitute Rigatoni, Rotini or Ziti)
1 jar BARILLA Italian Baking Sauce
1 full jar (3 1/3 cups)water
2 cupsmozzarella cheese, shredded


PREHEAT oven to 425 degrees.
COMBINE uncooked pasta, 1 jar of Al Forno Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
BAKE 30 minutes. Uncover and stir well.
TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.