Contents
Pour more water into a saucepan and set on maximum heat. After 5 minutes, the water will boil, add salt, as boiled horns are difficult to add salt. Pour the horns into salted boiling water, stir so as not to stick together, but it is better to add a spoonful of vegetable oil for the same purpose. Boil for 5 minutes, after cooking, immediately pour into a colander. The horns are welded.
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 stick together (sometimes it still happens – because of 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.
Delicious facts
– 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 horns – only from durum wheat, no eggs added.
– Calorie value horns – about 500 kcal / 100 grams. Horns are considered very high in calories, but “sitting on pasta alone” is not recommended – there are not enough vitamins in them.
– Cost a horn made of premium flour – 35-80 rubles / 0,5 kilograms (average price in Moscow for June 2020).
– Best before 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 to file with tomato sauce, bolognese and carbonara. You can also sprinkle the pasta with chopped herbs (dill or parsley) or fried onions.