1 Spaghetti Marinara For Spaghetti Spaghetti (dry) for boiling For Marinara Sauce Onion (chopped) Tomato puree Chili fla...
Spaghetti Marinara Ingredients
Quantity
For Spaghetti
Method of Cooking 1. The shrimp is shelled, deveined and the other seafood
Spaghetti (dry)
600 gm
is cleaned and cut as required.
Water for boiling
6 liters
2. Fill the stock pot with 6 liters of water and bring to a boil.
Olive oil
1 tbsp
3. Add olive oil, salt and gently add the spaghetti.
Salt
1 tbsp
4. Do not break the spaghetti to fit in the pot.
For Marinara Sauce
As it softens, it will slide in by itself. Boil until “Al Dente”
Olive oil
2 tbsp
(if a strand of spaghetti is cut through the centre, there
Onion (chopped)
25 gm
should be a tiny white and uncooked dot in the centre).
Garlic (minced)
1 clove
5. Place half the olive oil in a sauce pan and sauté the
Tomato puree
300 ml
seafood, sprinkling a little salt. Once partially cooked
Chili flakes
1/2 tsp
remove from pan and set aside.
Basil
1 sprig
6. In the same pan, add the remaining oil, add onion,
Oregano
1 sprig
garlic and sweat on low heat.
Salt
as required
7. Add the chili flakes and heat for a minute, then add
Crushed black pepper
as required
the tomato puree and bring to a boil.
Seafood (Squid, Shrimp, Mussels, Clams)
320 gm
8. Add the herbs and allow to simmer for 15 minutes.
For Garnish Basil fresh
Lastly, add the partially cooked seafood and cook few leaves
for a minute. 9. Add spaghetti into the sauce and toss together until well coated. Adjust seasoning as required and serve garnished with basil.
Fussilli with Chicken In Pesto Sauce Ingredients
Quantity
For Fusilli
Method of Cooking 1. In a stock pot bring water to a boil; add olive oil, salt,
Fusilli pasta
600 gm
Water
6 liters
Olive oil
3 tbsp
Salt
as required
For Pesto Sauce
and then the pasta. Make sure not to overcook the pasta. 2. While the pasta is cooking, make the Pesto sauce: In a blender combine the basil leaves, garlic clove, pine nuts and blend using olive oil a little at a time. 3. Blend until completely smooth, remove into a bowl,
Basil (fresh)
3 cup
Garlic
3 clove
Pine nuts
3 tbsp
Extra virgin olive oil
1/2 cup
Parmesan cheese (grated)
6 tbsp
For the Chicken
stir in parmesan cheese, cover and set aside. 4. In a medium sauté pan, heat oil and add diced chicken, sauté until done. Add oregano & Pesto sauce and sweat. 5. Add the cooked and drained ‘al dente’ pasta into the Pesto and toss while on heat. Season with salt
Chicken breast (diced)
500 gm
Salt & black pepper
as required
Oregano (dried)
1 tsp
Parmesan cheese (grated)
8 tsp
Olive oil
6 tbsp
For Garnish Parmesan cheese (grated)
6 tbsp
Basil fresh
few leaves
Cherry tomatoes
6 pc
& black pepper. Once tossed well take off heat. 6. Garnish with parmesan and basil before serving.
Mushroom Ravioli with Sugo de Crema Ingredients
Quantity
Fresh Pasta Dough All purpose flour
300 gm
Egg (for dough)
3 pc
Egg (for egg wash)
1 pc
Extra flour for sheeting pasta
as required
Mushroom Filling Butter 3 tbsp Onion (brunoise)
3 tbsp
Garlic (minced)
3 tbsp
Button mushroom (chopped)
6 tbsp
Blue Cheese
3 tbsp
Cooking cream
120 ml
Marjoram (chopped)
3 sprig
Parmesan (grated)
5 tsp
Salt & black pepper powder
as required
Sugo di Crema Butter 3 tbsp Onion (brunoise)
4 tbsp
Cream (cooking)
250 ml
Sage (fresh)
3 sprig
Salt & black pepper powder
as required
Parmesan
3 tsp
For Boiling the Ravioli Water
3 liters
Olive oil
2 tbsp
Salt
2 tbsp
Method of Cooking 1. Make the fresh pasta dough by kneading the flour with whole egg, to form strong dough. Rest for 15-20 minutes. Sheet and use as desired. 2. To make the mushroom Duxelle filling, melt butter in a sauté pan and add chopped onion and garlic. Sweat until translucent. 3. Add chopped mushroom and cook on a low heat till all the moisture evaporates. 4. Add cream, marjoram and reduce till the mixture is thick. 5. Add blue cheese and Parmesan; take off the heat, season as required and set aside. 6. In a sauce pan, melt butter and sweat onions. 7. Add cream and reduce till thick. Add sage and reduce to coating consistency. 8. Adjust seasoning as required, finish with grated Parmesan and take off the heat. Making the Ravioli 1. Using a pasta machine, flatten the dough out a little and pass it through the thickest attachment in the pasta machine. After it rolls out, fold it over itself and pass through the machine again. After doing this three times change the attachment to a thinner one and pass through a couple of times before you change the attachment. At each stage use as much flour as required to ensure that the pasta sheet does not stick. 2. Brush off the excess flour from the sheet of pasta, give the sheet an egg wash and spoon the cooled mixture placing them in heaps 2-3 inches apart. 3. Fold the other half over the spooned mixture and seal by pressing down in between the heaps. 4. Make sure the edges are sealed completely or else the mixture will break out of the ravioli when cooking. 5. Cut them into squares. 6. Half fill water in a stock pot and bring to boil, add salt. 7. Drop the in ravioli in to the salted boiling water. 8. Cook until al dente, drain and immediately toss in sauce.
Gnocchi Bolognese Ingredients
Quantity
For Gnocchi
Method of Cooking 1. Boil the potatoes with skin on, until cooked well.
Potato
300 gm
2. While the potatoes are boiling start the Bolognese
Flour
100 gm
sauce mixture; in a medium sauce pan, heat the olive
Nutmeg
1 pinch
oil and sauté onion, celery, carrot and garlic.
Egg yolk
2 piece
3. Add beef and sauté until dry and the beef is browning.
Water
3 liters
Then add tomato paste, tomato puree and cook for
Salt
as required
another minute.
Olive oil
1 tbsp
4. Add the stock. Bring to a boil and simmer for 45 minutes
For Bolognese sauce
or until the right consistency is achieved.
Beef mince
180 g
Onion (chopped)
1 tbsp
Carrot (chopped)
1 tbsp
Celery (chopped)
1 tsp
Garlic (chopped)
1 tsp
6. Peel the potato skin and push through a sieve to get a
Rosemary (fresh)
1/2 tsp
soft mash without any lumps. Into this potato mash mix
Tomato paste
2 tsp
the flour, salt, egg yolk and nutmeg, to form a soft mass.
Tomato puree
100 gm
Form smooth dough, but do not knead, as the Gnocchi
Brown beef stock
250 ml
will become tough.
Parmesan cheese (grated)
1 tbsp
7. Divide into small dumplings and shape.
Salt
as required
8. Add the gnocchi into the boiling salted water. Poach
Crushed black pepper
as required
until it floats to the surface. Toss the gnocchi dumplings
Olive oil
2 tbsp
into the sauce. Serve hot garnished with Parmesan.
5. Check the seasoning of the sauce and finish with rosemary. To make the Gnocchi Dumplings
Canneloni with Spinach and Ricotta Ingredients
Quantity
Cannelloni shells (dried)
8 no
For the Béchamel Sauce Milk
200 ml
Flour
20 gm
Butter
20 gm
Nutmeg
a pinch
Onion
1 small
Cloves
4 pieces
Bay leaf
2 leaves
Parmesan cheese (grated)
30 gm
Cream
90 ml
Salt
as required
Method of Cooking To make the Béchamel Sauce 1. In a sauce pan, boil milk with cloves, bay leaf & onion. 2. In another sauce pan, cook butter & flour together to make a roux. Do not color. 3. Strain the clove, bay leaf & onion from the milk, cool and add the milk to the roux slowly. 4. Whisk together till smooth, cook on a gentle heat until thick, and then add cheese and nutmeg. 5. Add cream to adjust the consistency. Season if required and set aside. To make the Pomodoro Sauce
Tomato (whole or crushed, peeled in juice)
250 gm
Basil (fresh)
2 leaves
6. Heat a sauce pan; add olive oil, garlic and sauté. 7. Add the tomatoes and simmer the sauce on a very low heat, stirring from time to time until it thickens. 8. Add basil and season then drizzle a little olive oil and mix into the sauce.
Garlic (minced)
1 clove
To make the Filling
Olive oil
20 ml
Salt & black pepper
as required
Pomodoro Sauce
Onions (chopped)
60 gm
Spinach (chopped)
400 gm
Ricotta cheese
200 gm
Olive oil
30 ml
Parmesan cheese (grated)
20 gm
Oregano
as required
9. Blanch the spinach, by immersing it in boiling water for 5 – 10 seconds, remove from the hot water, plunge in cold water, drain and squeeze to remove excess moisture and chop. 10. Heat pan with olive oil. Sauté the onions and spinach. Add oregano, salt & black pepper to taste. 11. Remove pan from heat, cool the mixture down and mix in the ricotta. 12. Mix well until smooth. Fill the mixture into the pasta tubes using a piping bag or teaspoon.
Salt & black pepper
as required
Assembling the Cannelloni
Spinach and Ricotta Filling
1. Preheat oven to 180˚C. 2. Spread 2 tablespoons of Pomodoro sauce on the base of the ceramic dish and arrange the filled Cannelloni tubes on it. 3. Spread the remaining Pomodoro on top of the tubes and drizzle the Béchamel on top of the Pomodoro. 4. Sprinkle with grated Parmesan. 5. Bake in a preheated oven for 15 minutes. 6. Serve hot garnished with Basil leaf.