Gnocchi with burnt butter and sage

Transcription

1 Gnocchi with burnt butter and sage 3 large (900g) desiree potatoes 1 clove garlic, crushed 2 tablespoons milk salt 2 egg yolks 1/3 cup (25g) grated parmesan cheese 1 cup (150g) plain flour, approximately 125g butter, chopped 12 fresh sage leaves ¼ cup (20g) parmesan cheese flakes, extra NOTE: The gnocchi can be prepared several hours ahead and kept refrigerated. Cook the gnocchi and make the sauce just before serving.

2 Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly then peel. Mash the potatoes with a ricer, mouli (see Cook s note) or masher until smooth; stir in the garlic, milk and salt to taste. Stir in the egg yolks, cheese and enough of the sifted flour to form a firm dough. On a lightly floured surface, roll a quarter of the dough into a 2cm-thick sausage. Cut this into 2cm lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi. (This helps the sauce adhere later.) Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour. Cook the gnocchi, in batches, in a large pan of gently boiling salted water for about three minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well. Meanwhile, melt the butter in a small shallow pan and cook until it is browned. Add the sage and immediately remove from the heat. Divide gnocchi among serving plates and drizzle with the butter and sage. Serve topped with extra parmesan flakes and ground black pepper, if desired. Not suitable to freeze. Not suitable to microwave. Cook s note Pinkeye potatoes are also suitable for this recipe. A ricer or mouli will give the best result for a smooth potato. They are available from kitchenware stores.

3 Homemade Ravioli Pasta Dough: 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs, plus 1 for egg wash 2 tablespoons extra-virgin olive oil Cornmeal, for dusting (I didn t use any this time) Filling: 500 g ground chicken, browned and excess fat drained 1 package frozen chopped spinach, thawed and drained 1.5 cups mozzarella cheese, shredded (packaged) or chopped (if using fresh) 2 teaspoons garlic powder 1 teaspoon black pepper heavy pinch salt To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. During the resting period, mix together ingredients for the filling as well as the egg wash. If cooking immediately, prepare your pot with lightly salted water. To make the ravioli, tear off a piece of dough about the size of a golf ball, and recover the remaining dough with plastic wrap so it does not dry out. Flatten the small ball with your hands, then roll out until it s very thin but not quite translucent. The shape does not really matter, since the next

4 thing you ll need to do is use a biscuit cutter to cut out circles from the dough sheet. Once you have and even number of circles cut out from the first ball of dough, drop 1-2 tablespoons onto the center of half of the circles. You want about 1/4 inch free space at the edge of the circles all the way around. Dip your (clean) finger into the egg wash and trace the rim of the circle with the filling. Gently lay an unfilled circle on top, pressing gently from the center out to get rid of any air bubbles. End with pressing around the edges gently to seal the ravioli. Store on a lightly greased cookie sheet, using plastic wrap sprayed with Pam between layers so the pasta doesn t stick to each other. Continue this process until you run out of pasta or filling, whichever comes first. As you near the end of the filling stage, turn on the heat to your water so hopefully it s boiling by the time you re finished filling the pasta. Any ravioli you want to freeze, just pop the cookie sheet into the freezer until frozen. The Pam spray should help the ravioli release from the plastic wrap pretty easily. Once they re frozen solid, you can transfer them to a ziplock bag, where they ll keep for up to 2 months in the freezer. To cook the ravioli: Bring plenty of salted water to a rolling boil, cook pasta for 4-6 minutes; they ll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favourite sauce to lightly coat and serve.

5 Lentil ragù Ingredients 3 tbsp olive oil 2 onions, finely chopped 3 carrots, finely chopped 3 celery sticks, finely chopped 3 garlic cloves, crushed 500g bag dried red lentils 2 x 400g cans chopped tomatoes 2 tbsp tomato purée 2 tsp each dried oregano and thyme 3 bay leaves 1l vegetable stock 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve Method 1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring

6 to a simmer, then cook for mins until the lentils are tender and saucy splash in water if you need. Season. 2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve. Hoender-en-sampioen-penne in mosterd-en-brandewynsous Genoeg vir: 4-6 Bereidingstyd: 15 minute Gaarmaaktyd: 25 minute 40 ml olyfolie 40 ml botter 15 ml geel mosterdsaad 2 rooi-uie, middeldeur en opgesny 2 selderystokkies, opgesny 2 knoffelhuisies, fyngedruk 250 g gemengde sampioene, middeldeur of in kwarte gesny,

7 indien nodig meel om oor te strooi 8-10 hoenderdyfilette, in blokkies gesny ml brandewyn 250 ml room 125 ml hoenderaftreksel 15 ml Dijon-mosterd n hand vol swart olywe, ontpit en middeldeur gesny gekapte Italiaanse pietersielie na smaak, plus ekstra vir garnering gerasperde pecorino of parmesaan g penne-pasta 1 Verhit die helfte van die olie en botter in n kastrol. Voeg die mosterdsaad by. Voeg die uie en seldery by sodra die sade begin skiet. Soteer tot sag. Voeg die knoffel by en soteer vir n minuut. Voeg die sampioene by en kook tot byna sag roer so nou en dan. strooi n bietjie meel oor die sampioene en roer goed. Kook vir 30 sekondes terwyl jy roer. Haal van die plaat af en sit eenkant. 2 Verhit nog n bietjie olie en botter en braai die hoenderblokkies oor n hoë hitte bruin. Hou n vuurhoutjie of aansteker byderhand. Gooi die brandewyn in die pan en steek dit aan. Skud die pan oor die plaat tot die vlamme uitbrand. Gooi die room en aftreksel in die pan. Verlaag die hitte en voeg die mosterd by. Laat prut vir n paar minute tot die hoender sag is. 3 Roer die sampioenmengsel by. Voeg die olywe by. Laat prut vir n paar minute tot effens verdik. Voeg die pietersielie by. 4 Kook die penne tot al dente in n groot kastrol met gesoute kookwater. Dreineer en roer die sous by die pasta. Strooi die kaas en pietersielie oor en sit voor.

8 Baked Pizza Spaghetti Ingredients 12 oz uncooked whole-wheat spaghetti 2 large egg whites 1 large egg 2/3 cup skim milk 3/4 tsp garlic powder 1/2 tsp table salt 1 1/2 tsp dried oregano 9 oz shredded reduced fat mozzarella cheese, divided 32 oz jarred spaghetti sauce 2 oz turkey pepperoni, finely julienned Preheat oven to 400. Coat a 9 13 baking dish with cooking spray and set aside. Break spaghetti into 2-inch pieces and cook according to package directions. When finished, drain and cool. Meanwhile, in a large bowl, beat egg whites and egg until

9 frothy. Stir in milk, garlic powder, salt, oregano and 1/3 of mozzarella. Add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes and remove from oven. Reduce oven temperature to 350ºF. Spread spaghetti sauce over pasta and sprinkle with the remaining cheese. Sprinkle pepperoni evenly over cheese layer. Return to oven and bake until cheese is bubbly, about 30 minutes. Beefy Sour Cream Noodle Bake Author: Alyssa Prep time: 20 mins Cook time: 20 mins Total time: 40 mins

10 Serves: 8 Delicious and cheesy casserole with a sour cream mixture that the entire family will love! Ingredients 1¼ lb ground beef 1 (15oz) can tomato sauce ½ tsp salt ¼ tsp pepper ¼ tsp onion powder 8 oz egg noodles ¾ c sour cream 1¼ c small curd cottage cheese 2 c sharp cheddar cheese, grated Instructions In a medium sized skillet, brown the ground beef. Season with salt, pepper, and onion powder. Drain the excess fat. Add the tomato sauce and simmer on low for 10 minutes. Cook the noodles until al dente, drain and set aside. In a medium sized mixing bowl, combine sour cream and cottage cheese. Add the noodles and stir to coat. Grease a 9 13 inch pan and layer with half of the noodles, half of the ground beef mixture, and top with half of the cheese. Repeat the layers and end with cheese. Bake at 350 degrees for 20 minutes or until heated through and cheese is melted. Recipe The Pioneer Woman

11 Browned Butter and Mazithra Cheese Spaghetti Author: Alyssa Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 4 A simple 15 minute must try meal that combines browned butter and mazithra cheese! Tastes exactly like the Old Spaghetti Factory! Ingredients 8 ounce spaghetti noodles ½ cup butter ½ cup mazithra cheese, grated chopped parsley for garnish, optional

12 Instructions Cook the spaghetti according to package directions until al dente. While the noodles are cooking, brown the butter in a saucepan over medium heat. The butter will turn a yellow, start to froth and then become brown. Drain the pasta but do not rinse. Pour the brown butter over the pasta. Sprinkle with mazithra cheese and toss to coat. Serve with a salad and garlic bread and garnish with parsley if desired Thai coconut soup with turkey meatballs Ingredients ½ small pack coriander, stems chopped, leaves reserved 1 garlic clove 250g turkey mince 1 tbsp fish sauce

13 2 tbsp Thai tom yum or Thai red curry paste 400ml can low-fat coconut milk 500ml chicken or vegetable stock zest and juice 2 limes 300g pack stir-fry vegetables 200g pack cooked egg or rice noodles Method Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter. In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through. Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves. Slut s pasta (pasta alla puttanesca)

14 3 tablespoons olive oil 8 anchovies (drained and finely chopped 2 cloves garlic (peeled and finely sliced, crushed or grated ½ teaspoon dried chilli flakes (or 30ml pickled red jalapeno chilli peppers, drained, sliced and diced) 500 grams spaghetti 1 x 400 grams can chopped tomatoes 150 grams (drained weight) pitted black olives (chopped a bit) 2 tablespoons small capers (rinsed and drained) 3 tablespoons chopped fresh parsley (to serve optional) salt (to taste) pepper (to taste) Method 1. Put water for pasta on to boil, though you don t need to get started on the sauce until itis pretty well boiling. 2. Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat. 3. Add the finely chopped anchovies and cook for about 3

15 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost melted, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute. 4. This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions. 5. Going back to the sauce, add the tomatoes, olives and capers and cook for about 10 minutes, stirring every now and again, by which time it will have thicken slightly. Taste for seasoning. 6. Just before the pasta is ready, remove about an espresso cupful of cooking water, and reserve it. When the pasta is cooked as desired, drain and add the spaghetti to the sauce in your wok or pan, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there s some to hand, and serve in slatternly style, preferably with an untipped cigarette clamped between crimson-painted lips. Recipe posted by Nigella Autumn Lasagne

16 Autumn Lasagne with Creamy, Butternut Squash and Roasted Garlic Sauce, Seasoned Ground Turkey, Sage, Spinach and Mozzarella Cheese (Serves about 10-12) Ingredients: Olive oil for drizzling 1 ¼ lb. ground turkey ½ teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon black pepper 1 clove garlic, finely minced 2 teaspoons chopped, fresh sage leaves 12 lasagne noodles, cooked Creamy Butternut Squash and Roasted Garlic Sauce (recipe below) 4 cups fresh, baby spinach leaves 4 cups shredded mozzarella cheese Preparation: -Preheat the oven to 350/180, and have a 30x25cm baking dish on hand. -Place a large, non-stick sauté pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool. -To assemble the lasagne, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagne noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagne noodles, 2 cups of sauce, the remainder of

17 the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; finish the lasagne by adding the remaining 4 lasagne noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagne into the 350/180 degree oven to bake for roughly minutes, or until the cheese is melted and lightly golden; serve while hot. Creamy, Butternut Squash and Roasted Garlic Sauce ingredients: 3 heads garlic, tops cut off Olive oil for drizzling 3 teaspoons salt, plus a pinch, divided use 1,6kg butternut squash, peeled and cubed 1 teaspoon Italian seasoning ½ teaspoon black pepper 1 cup chicken stock, warm 2 cups half and half, warm 120g mascarpone cheese ¼ cup grated Parmesan cheese (*This sauce can be made ahead if desired, and kept refrigerated.) Preparation: -Preheat the oven to 400/200 degrees, and line a baking sheet with parchment paper or foil. -Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with about 3 tablespoons of olive oil, 1 teaspoon of the salt, and the black pepper; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about minutes, or until the squash is very tender

18 (the total roasting time for the garlic will end up being about minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well. -Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagne. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagne, at which time you can gently re-heat it stove-top.)