How to cook horns
You will need - horns, water, salt, oil to taste- Pour water into a saucepan in a ratio of 100 grams of horns - 1 liter of water.
- Put the pan on fire.
- As soon as the water boils, add salt (for 1 liter of water - 1 teaspoon of salt).
- Pour in 1 tablespoon of vegetable oil.
- Put the horns in boiling water.
- Cook the horns for 7 (small) or 9 (large) minutes.
- Taste for a tooth, if soft - turn off the heat, if not - cook for another 2 minutes.
- Put the horns in a colander, drain the water.
- If the horns are stuck together (sometimes this still happens - due to the quality of the paste itself) - rinse and pour with any oil. Heat boiled and washed horns in a skillet or microwave, serve with sauces and herbs.
Fusofacts
- If the horns are of high quality, after the horns have been cooked, their no need to rinse - you can either drain through a colander or catch them like dumplings with a slotted spoon, and put them in a bowl with butter, stew and / or cheese. Stir the horns and serve hot to the table. - Good ones horns - only from durum wheat, no eggs added.- Calorie content horns - about 500 kcal / 100 grams. Horns are considered to be very high in calories, but "sitting on pasta alone" is not recommended - there are not enough vitamins in them.
- The cost a horn made of premium flour - 35-80 rubles / 0.5 kilograms (average price in Moscow for June 2020).
- Storage period dry cones - 1 year, boiled - 3-4 days in the refrigerator. When storing boiled horns, it is important to keep them tightly covered with a lid so that they do not dry out.
- The horns are delicious serve from tomato sauce, bolognese and Carbonary... You can also sprinkle the pasta with chopped herbs (dill or parsley) or fried onions.