Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

June 22, 2018

FRESH BASIL PASTA

Ingredients:
All purpose flour - 250 gms
Eggs - 2
Basil pesto - 2 tbsp
Olive oil - 1 tsp
Salt - 1 tsp

Method:

  • Combine all the ingredients in the bowl of a stand type mixer fixed with the dough hook.
  • Mix together and knead until the dough is smooth, about 10 minutes.
  • Roll out and cut using a pasta rolling machine.
  • To cook fresh pasta, bring 4 litres of salter to boil, add the pasta and cook for 3 to 5 minutes, until the pasta is floating.
  • Strain and serve.

June 20, 2018

SHELLS AND SHELLFISH SALAD

Ingredients:
Conchiglie - 450 gms
Mayonnaise - 350 ml 
Fresh tarragon -  60 ml or dried - 3 tbsp
Fresh parsley - 1 tbsp (finely chopped)
Cayenne pepper 
Fresh lemon juice
Cooked shell fish flesh: Shrimp, lobster, 
crab or a combination - 1 kg (cut into bite size pieces)
Mild red radishes - 2 (sliced)
Green pepper - 1/2 (julienned)
Salt and freshly ground black pepper

Method:


  • Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again.
  • Place in a large bowl and stir in 1 1/2 - 2 1/2 tbsp mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking.
  • If using dried tarragon, simmer it in 1/4 cup ,ilk for 3-4 minutes; drain.
  • Combine tarragon, parsley, cayenne,lemon juice and remaining mayonnaise and mix well.
  • Add shellfish to pasta with most of the radishes and green pepper and the salt and pepper.
  • Stir in the tarragon mayonnaise and toss gently to coat.
  • Cover and chill before serving, adding more mayonnaise if the mixture is a little dry.
  • Decorate with remaining radish and green pepper slices.

May 06, 2018

PENNE WITH LEEKS, SPINACH AND PIMIENTOS

Ingredients:
Large leeks - 3 (trimmed)
Fresh spinach -340 gms
Butter - 60 ml
Small onion - 1 (finely chopped)
salt and freshly ground pepper
Large pimiento - 1/2 large (cut into thin strips)
penne - 300 gms
Freshly grated Parmesan cheese

Method:

  • Slice leeks thinly, using all the whites and most of the greens. Discard spinach stalks and slice leaves thinly.
  • Heat butter in a large pan and gently saute onion for 4-5 minutes.
  • Add leeks and spinach, season well, then cook over low heat for 10-15 minutes.
  • Add the pimiento so it can cook for the last 5 minutes. Adjust the seasoning to taste.
  • Cook penne in boiling salted water until al dente. Drain and transfer to a warm bowl.
  • Top with the vegetable sauce and sprinkling of Parmesan.
  • Serve with extra Parmesan.

April 03, 2018

HOW TO COOK PERFECT PASTA

Although fresh pasta is available, it only keeps for a few days in the refrigerator whereas dried pasta keeps almost indefinitely.

To Cook Perfect Pasta:
  1. Use lots of water so that the pasta can move around. Bring to a rapid boil and keep boiling, even when adding pasta. Add a dash of olive oil and a pinch of salt.
  2. Add all the pasta at once, stir to ensure none of it is sticking together, and continue to stir regularly through out cooking.
  3. Do not overcook. Check the pasta a few minutes before you think it will be done and keep checking until it is al dente (meaning it offers only just a little resistance when bitten).
  4. Drain quickly in a colander and run a little water through.
  5. Serve immediately.
Cooking time depends on the shape and size of the pasta. If you can't serve it straight away, toss with a little olive oil to keep most. You should do this if you are storing leftover pasta too. If you need to keep the pasta warm, return it to the dry but warm pan and cover. To reheat already cooked pasta, add it to freshly boiling water for about 30 seconds.

January 01, 2018

GRILLED GARLIC POTATOES WITH PASTA SALAD

Ingredients:
For the potatoes:
Potatoes - 500 gms (cut into wedges with peel)
Oil for grilling

For the marinate:
Garlic pods - 3
Vinegar - 80 ml
Red wine vinegar - 30 ml (optional)
Onion paste - 1 tbsp
Olive oil - 2 tbsp
Honey - 2 tbsp
Thyme powder - 1/2 tsp
Rosemary powder - 1/2 tsp
Salt to taste

For pasta:
Boiled pasta- 300 gms
Beans, carrots and broccoli - 1 cup (blanched)

Method:

  • Preheat the oven. Trim the edges of garlic and wrap each individually in foil. Roast the garlic in the oven for 15 minutes. Remove and allow to cool.
  • Squeeze the garlic out of the skins into the food processor and add all other ingredients and blend well.
  • Rub salt on the potato wedges and then marinate with the marinade and leave aside for 30 minutes.
  • Grill in an oven till the potatoes are brown and tender.
  • Sprinkle olive oil from time to time while grilling.
  • Arrange pasta with blanched vegetables on plate.
  • Serve grilled potato on a bead of pasta and vegetables which have been tossed in olive oil spiced with a few pinches of freshly ground pepper.



November 29, 2017

SHRIMP WITH FETA CHEESE

Ingredients:
Medium shrimp - 600 gms (shelled and deveined)
Lemon juice - 1 tbsp
Olive oil - 2 tbsp
Onion - 1/4 cup (chopped)
garlic clove - 1 (peeled and minced)
Tomato sauce - 1 cup
Dry white wine - 1/4 cup
Butter - 1 tbsp
Brandy or ouzo - 1 tbsp
Oregano - 1/4 tsp
Parsley - 1 tbsp (chopped)
Feta cheese - 225 gms (diced)
Rigatoni - 200 gms

Method:

  • Pour lemon juice over shrimp and let stand while making sauce.
  • Heat oil in heavy skillet. Add onion and garlic; saute until translucent. Add tomato sauce and wine; simmer for 15 minutes.
  • Melt butter and saute shrimp until pin, about 3 to 4 minutes. Gently warm brandy in small saucepan, ignite and pour over shrimp.
  • When flame extinguishes, add oregano and parsley.
  • Transfer shrimp to 1 1/2 quart casserole dish.
  • Preheat oven to 375 degrees.
  • Combine juices from pan in which shrimp were cooked with tomato and wine sauce; pour over shrimp.
  • Top with feta cheese, pressing cheese into sauce.
  • Bake for 15 minutes, or until hot bubbly.
  • While shrimp are baking cook rigatoni in boiling, salted water following package directions; drain.
  • Place rigatoni in serving dish.
  • Pour shrimp mixture on top, toss lightly and serve.

October 31, 2017

ROTELLI WITH TOMATOES AND GREEN OLIVES

Ingredients:
Ripe tomatoes - 10 (peeled, seeded and cut into chunks)
Green olives - 165 ml (pitted, sliced)
Garlic cloves - 2 (crushed)
Fresh parsley/basil or both - 1/4 cup (chopped)
Salt and freshly ground pepper
Extra virgin olive oil -125 ml
Balsamic vinegar - 2-3 drops
Fresh rotelli or dried - 340 gms

Method:

  • Combine tomatoes, olives, garlic, herbs, salt and pepper in a large serving bowl.
  • Add olive oil and vinegar and toss to coat well.
  • Cover and let stand at room temperature for at least 2 hours to allow the flavors to develop.
  • Cook rotelli in boiling salted water until al dente; drain, add to sauce and toss immediately before serving.


October 20, 2017

WHOLE WHEAT PASTA WITH FENNEL

Ingredients:
fennel - 2 1/4 cups (cut into thin strips)
Whole wheat pasta shells - 300 gms
water - 2 1/2 litres
Salt -1 tsp
Eggs -4
heavy whipping cream - 1 cup
whole wheat flour - 2 tbsp
Tomato paste - 6 tbsp
Freshly ground pepper to taste
Sea salt -2 tsp
Parsley - 1/4 cup (chopped)
Gouda cheese -  1 cup (sliced)
Butter - 1/4 cup

Method:

  • Cool fennel and pasta together in boiling salted water for 8 minutes or until tender; drain.
  • Beat eggs with cream, flour, tomato paste, pepper, sea salt, and 2 tsp parsley.
  • Preheat oven to 350 degrees.
  • Place pasta and fennel in buttered casserole dish. 
  • Pour egg mixture and bake for 20 minutes. Place cheese slices on top and dot with butter.
  • Bake another 10 minutes.
  • Remove from oven and garnish with remaining parsley.

October 07, 2017

CHICKEN PEPERONATA

Ingredients:
Roasted chicken - 1 (skinned and cut into serving pieces)
Olive oil - 1 tbsp
Salt - 2 tsp
Water - 2 quarts
Pasta shells - 200 gms
Melted butter - 1/2 cup
Grated parmesan cheese - 1/3 cup
Marinara sauce - 1 - 1 1/2 cups (heated)

Method:

  • Place oil, salt, and water in large saucepan and bring to a boil.
  • Boil pasta for 12 minutes, or until tender. Drain.
  • Toss with butter and grated cheese.
  • Place chicken in center of large serving dish; arrange shells around chicken.
  • Pour hot marinara sauce over chicken, and serve.

October 03, 2017

SHRIMP AND BASIL SOUP

Ingredients:
Olive oil - 3 tbsp
Butter - 1 1/2 tbsp
garlic cloves- 2 
Small red onion - 1 (thinly sliced)
Celery stalks  -2 (cut into 1" strips)
Small carrots - 3 (thinly sliced)
Fresh parsley - 1 tbsp (finely chopped)
Fresh basil - 2 tbsp (finely chopped)
Salt and freshly ground pepper
Pinch of cayenne pepper
Medium uncooked shrimp - 450 gms (peeled and deveined)
Dry sherry - 125 ml
Chicken stock - 4 cups
Small conchiglie - 70 gms
Cream - 60 ml
Fresh basil to garnish

Method:

  • In a large saucepan heat oil and butter. Add garlic cloves and onion and saute gently for 2-3 minutes.
  • Add celery and carrots and fry until vegetables are golden; do not brown. Toss in parsley and basil and season to taste.
  • Stir briefly, add shrimp, toss, then remove garlic cloves.
  • Pour in sherry, increase heat and cook for 2-3 minutes.
  • Add chicken stock, bring to the boil then simmer for 5 minutes.
  • Add conchiglie and simmer until pasta is al dente.
  • Stir in cream, adjust seasonings to taste and serve garnished with basil leaves.

TYPES OF PASTA

TYPES OF FRESH PASTA

SL NO
PASTA TYPE
IMAGE
1
Fettuccine
 Image result for fettuccine pasta images
2
Lasagnette
Image result for lasagnette pasta fresh 
3
Spirelli
 Image result for spirali pasta
4
Herb taglierini
 Image result for  herb taglierini
5
Black pepper fettuccine
Image result for black pepper fettuccine 
6
Paglia e fieno
 Image result for paglia e fieno
7
Lasagna
 Image result for lasagna sheets
8
Spinach spaghetti
 Image result for spinach spaghetti
9
Rotelli
 Image result for rotelli pasta
10
Conchiglie
 Image result for conchiglie
11
Egg spaghetti
 Image result for egg spaghetti uncooked
12
Fettuccine – Tomato, spinach and egg
 Image result for fettuccine -tomato, spinach and egg uncooked








Types of Dried Pasta

SL NO
DRIED PASTA
IMAGE
1
Lasagnette
Image result for dried lasagnette 
2
Gnocchi
Image result for dried gnocchi 
3
Elbow macaroni
Image result for dried elbow macaroni 
4
Penne
Image result for dried penne 
5
Rigatoni tortiglioni
 Image result for dried rigatoni
6
Orecchiette
 Image result for dried orecchiette
7
Gemelli
 Image result for dried gemelli
8
Bucatini
 Image result for dried bucatini
9
Conchiglie
 Image result for dried conchiglioni
10
Whole-wheat spaghetti
 Image result for dried whole wheat spaghetti
11
Anelli
Image result for dried aneli 
12
Spinach tagliatelli
Image result for dried  spinach tagliatelli 
13
Whole-wheat spirelli
 Image result for dried  whole wheat spirelli
14
Risoni
 Image result for dried risoni rice
15
Giant conchiglie
 Image result for dried giant conchiglie
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