The pasta was a perfect Al dente and the sauce was SPLENDID. We will definitely stay there next time and I recommend it. menu of over 265 authentic recipes made entirely from scratch. The attention of the employees is surreal. What distinguishes the restaurant in the hotel is that it is open for a delicious breakfast, which provides guests with an enjoyable dining experience near their rooms, enjoying their favorite drink and relaxing in the hotel bars, in addition to many types of delicious food prepared throughout the day. Lasagne sheets or cannelloni tubes are made to be baked instead of boiled so make sure that the sauce you are layering or stuffing them with isn’t too dry as they will need to absorb some liquid as they bake.What distinguishes all rooms at the Elite Hotel is that they are air-conditioned, comfortable beds, all kinds of drinks such as tea and coffee, fresh juices, and fresh fruits, which are accompanied by free sterilization and hygiene tools, a flat-screen TV, and a hairdryer in every room in the hotel.If the sauce you want to use is too thick, reserve a little of the pasta water to thin it down with. Once the pasta is cooked you need to take it out of the water and allow it to steam dry for a minute or two before mixing it with any sauce or dressing.Shorter, thicker pasta shapes like bows or penne take 10-12mins and fresh pasta such as ravioli and tortellini will be done between 3-5mins. Most dried ribbons of pasta such as linguine, spaghetti and tagliatelle take between 8-10 mins.If it’s ready take the pasta off the heat straight away, if not give it another minute then test again. After about 8 mins of boiling carefully fish a piece or strand of pasta out of the pan, allow it to cool and taste it.If you like, or the recipe suggests, salt the water first, or if you prefer, add a splash of olive oil. Bring the pan of water to the boil then add your pasta. Sauted scallopini of veal, chicken and shrimp, fresh broccoli florets, mushrooms, red and yellow peppers and artichoke hearts in a white wine garlic butter sauce, served over choice of pasta.Make sure there’s still enough room at the top because you don’t want the water to bubble up and overflow. Use a large, high sided saucepan and add at least 500ml, or up to 1 litre of water per 100g dried pasta (depending on the capacity of your pan). The first step is to make sure you have plenty of water in your pan.Season with salt, pepper and a finely grated hard cheese like parmesan. Mix really well to coat and allow some of the sauce or dressing to be absorbed into the pasta. Then add pasta sauce, pesto or simply a good drizzle of olive oil and seasoning. Drain and leave to steam dry for a few mins, just until the surface of the pasta looks matte. ![]() Once boiling add the pasta and cook for 8-12 mins, depending on the shape – see above. Finely grated hard cheese, such as parmesan or pecorino, to finishīoil the water (with salt and/or olive oil) in a large pan.Sauce, oil or butter of your choice over the cooked, drained pasta.1 tsp salt, or more if you prefer, in the cooking water.Fresh pasta such as ravioli and tortellini will be done between 3-5mins.Shorter, thicker pasta shapes like bows or penne take 10-12mins.16 Staunton street, Hong Kong China +852 2869 5463 + Add website. Most dried ribbons of pasta such as linguine, spaghetti and tagliatelle take between 8-10 mins, as mentioned above. 131 reviews 1,658 of 12,345 Restaurants in Hong Kong - Italian International European.
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