Composition / ingredients
Cooking method
Bring the water with salt to a boil (at this stage, you can put herbs in the water). Add horns. After boiling, reduce the heat and boil the horns according to the instructions (6-10 minutes). It's better not to cook the horns a little.
Throw the finished horns into a colander, let the water drain. Return the horns back to the pan, put half a tablespoon of butter. Do not cover with a lid, let it stand for 10 minutes to evaporate excess moisture.
Then heat the rest of the butter in a frying pan (you can add some of your favorite spices to the oil). Put the finished cooled horns in a frying pan and fry over high heat, stirring occasionally, until browned to the desired degree.
Serve ready-made horns hot, accompanied by sauce, grated cheese, juicy vegetable salad.
For frying, it is not necessary to boil pasta specially, you can dispose of those that remain, for example, from the evening. But in any case, after boiling, add butter so that the horns do not stick together.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pasta Horns - 329 kcal/100g
