Fresh Pasta Dough. Ingredients. Quantity. 200 g 2 no. Durum wheat semolina/ﬂour Egg. Method of Preparation

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Claud Ferdinand Merritt
6 years ago
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1 Fresh Pasta Dough Durum wheat semolina/ﬂour Egg 200 g 2 no. 1. Mix the ingredients together and knead to strong dough. 2. Rest for minutes. 3. Sheet and cut as desired.

2 Gnocchi di Patate Potato Flour Nutmeg Egg yolk Parmesan cheese 150 g 50 g a pinch 1 no. 1. Boil the potato skin on and mash to a ﬁne paste. 2. Mix in the other ingredient to form a soft mass. 3. Divide into small dumplings and shape. 4. Drop in the boiling salted water. 5. Cook until it ﬂoats to the surface. 6. Toss with sauce of choice. 7. Sprinkle with parmesan.

Vegetable Cannelloni Béchamel Marinara Cannelloni shells For Filling Onions, diced Carrots, diced Celery, diced Leek, diced Butternut squash, diced Olive oil Flour Mozzarella cheese Mascarpone

3 Vegetable Cannelloni Béchamel Marinara Cannelloni shells For Filling Onions, diced Carrots, diced Celery, diced Leek, diced Butternut squash, diced Olive oil Flour Mozzarella cheese Mascarpone Parsley, chopped Parmesan cheese Oregano, salt & black pepper 100 ml 100 ml 4 no. 15 g 1 tbsp 15 g 15 g 15 g 1 tsp 2 tsp 1. Preheat oven at 180 C. 2. Heat pan with olive oil. Sauté the onions. Add carrots, celery, leek and butternut squash. Sauté until tender. 3. Add flour and a little stock. Cook till thickened. 4. Remove pan from heat add parsley, oregano, mascarpone, mozzarella and mix well, until smooth. 5. Fill in the cannelloni shells. Alternately, evenly place onto a parboiled lasagna sheets and roll. Place on buttered baking tray, with marinara sauce and béchamel, sprinkle with parmesan cheese. Season. 6. Bake for minutes or until golden brown.

Spinach & Ricotta Ravioli Fresh pasta sheets Onion, chopped Spinach, chopped Ricotta cheese Olive oil Parmesan cheese Oregano Salt & black pepper Egg wash 3 no. 1 tsp 200 g 100 g 1 tbsp 1 tsp 1.

4 Spinach & Ricotta Ravioli Fresh pasta sheets Onion, chopped Spinach, chopped Ricotta cheese Olive oil Parmesan cheese Oregano Salt & black pepper Egg wash 3 no. 1 tsp 200 g 100 g 1 tbsp 1 tsp 1. Blanch the spinach, squeeze dry and chop. 2. Heat pan with olive oil. Sauté the onions and spinach. Add salt & pepper. 3. Remove pan from heat cool the mixture down and add the ricotta, parmesan cheese and oregano. 4. Mix well, until smooth. Place a spoon full of the mix into a pasta sheet which has been brushed with egg and place the next sheet on to it. 5. Seal well and cut as shown. Boil in water and toss in the sauce.

5 Lasagna Bolognese Bolognese sauce Lasagna sheets Parmesan cheese Cheese sauce 150 g 3 no. 30 g 50 ml 1. Make 3 Layers of bolognese and lasagna sheet alternatively. 2. Sprinkle parmesan after every layer. 3. Add cheese sauce at the top. 4. Cook in 180 c pre-heated oven for minutes with golden color on top.

Bolognese Sauce Beef, minced Onion, chopped Carrot, chopped Celery, chopped Garlic, chopped Rosemary Tomato paste Tomato purée Brown beef stock Salt Fresh pepper, milled 180 g 5 g 5 g ½ tsp 2 tsp 100

6 Bolognese Sauce Beef, minced Onion, chopped Carrot, chopped Celery, chopped Garlic, chopped Rosemary Tomato paste Tomato purée Brown beef stock Salt Fresh pepper, milled 180 g 5 g 5 g ½ tsp 2 tsp 100 g 1 cup 1. Sauté mirepoix including garlic. 2. Add beef and cook to dry out the moisture. 3. Add tomato paste and tomato purée. 4. Add the stock. 5. Bring to a boil and simmer for 45 minutes. 6. Check and adjust seasoning. 7. Add rosemary and finish with parmesan.

Marinara Sauce Olive oil Garlic Tomato Concasse Dry White Wine Basil Oregano Salt and Pepper 01 tbsp 02 tsp 150 g 01 tbsp (optional) 01 sprig 01 sprig 1.

7 Marinara Sauce Olive oil Garlic Tomato Concasse Dry White Wine Basil Oregano Salt and Pepper 01 tbsp 02 tsp 150 g 01 tbsp (optional) 01 sprig 01 sprig 1. In a thich bottomed sauce pan, take oil and add and sweat. Add chopped garlic and cook tip soft, then add white wine and reduce. 2. Add tomato and cook till the sauce is thick (approximately 30 minutes) 3. Add herbs and use.

8 Béchamel Sauce Flour Butter Milk Onion, small Bay leaf Clove Salt & white pepper 200 ml 1 no. 1 each 3 cloves 1. Heat the milk along with the clove studded onion and bay leaf until warm, but do not allow to boil. Set aside. 2. Make a roux by melting the butter and stirring in the flour. Cook this over a very low heat being careful not to allow the roux to color. 3. After the roux has cooked for 3-4 minutes, gradually pour in the hot milk, beating continuously, until all the milk has been added. Continue to stir until the sauce comes to a boil. 4. Turn the heat to low and simmer the sauce for 10 minutes until the raw taste of starch is cooked out. 5. Pass the sauce through a fine chinois and season.

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Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice