CHAPTER EIGHTEEN Farinaceous/Pasta
PASTE
1. Noodle
FILLING
2. Cannelloni/Ravioli
PASTA
3. Cannelloni
4. Lasagne
5. Macaroni Cheese
6. Noodles in butter
7. Ravioli
8. Spaghetti au gratin
9. Spaghetti Bolognaise
10. Spaghetti Italienne
11. Spaghetti Milanaise
12. Spaghetti Napolitaine
GNOOCHI
13. Parisienne
14. Romaine
The Art of Pasta
PASTE
1. NOODLE PASTE
500 GRAMS
Ingredients
Flour 400 g
Oil 25 ml
Eggs 4
Salt pinch
Method
1. Sieve the flour with the salt.
2. Make a bay, add the eggs and oil, mix to a stiff paste then allow to rest for 20 minutes.
3. Dust lightly with flour and use as required.
SECTION 2 - FILLINGS
2. CANNELLONI/RAVIOLI FILLING
600 GRAMS
Ingredients
Cooked veal or beef 100 g
Spinach 400 g
Garlic 1 clove
Cooked brains 100 g
Eggs 2
Butter 25 g
Demi-glace 125 ml
Salt
Pepper
Method
1. Cook the spinach in boiling salted water then refresh, press out all the water and pass it through a sieve.
2. Hard boil the eggs. Refresh and remove the shells.
3. Finely chop or mince the meat. Peel and chop the garlic.
4. Chop the brains and eggs.
5. Heat a little butter in a saucepan, add the garlic, meat, brains, egg and spinach and bind with demi-glace.
6. Season and cook over a moderate heat for 2 minutes then allow to cool and use as required.
PASTA
3. CANNELLONI
10 PORTIONS
Ingredients
Noodle paste 500 g
Cannelloni filling 300 g
Egg 1
Milk 50 ml
Tomato sauce 250 ml
Cheese 50 g
Method
1. Roll out the paste 2 mm thick and cut into 10 cm squares.
2. Blanch in boiling salted water for 5 minutes refresh, and drain in a colander and allow to dry.
3. Lay out the squares of paste on a table and with a piping bag and 15 mm plain tube pipe a roll of filling along the middle of each piece of paste.
4. Egg wash one edge, roll up similarly to a sausage roll.
5. Poach in boiling salted water for 15 minutes, drain and refresh.
6. Neatly arrange the cannelloni in a shallow fireproof dish, mask with tomato sauce, sprinkle with grated cheese and colour in a hot oven or under a grill for service.
4. LASAGNE
10 PORTIONS
Ingredients
Noodle paste 500 g
Tomatoes 800 g
Lean beef 500 g
Onions 100 g
Oil 25 ml
Garlic 2 cloves
Demi glace 250 ml
Cheese sauce 500 ml
Parmesan cheese 25 g
Salt
Pepper
Method
1. Mince the beef, crush and chop the garlic, blanch and skin the tomatoes.
2. Slice half the tomatoes. Remove the seeds from the remainder and cut the flesh into small dice.
3. Peel and finely chop the onions and cook them in a pan in the oil until tender without colouring.
4. Add the garlic and the minced beef and cook for a further 5 minutes.
5. Add the diced tomatoes and the demi-glace bring to the boil and simmer for 30 minutes.
6. Roll out the noodle paste 2 mm thick and cut it into rectangles 10 cm x 6 cm.
7. Cook the paste in boiling salted water with a little oil for 10 minutes. Drain well.
8. Butter a fireproof dish and place a layer of lasagne in the bottom. Add the meat sauce and a layer of sliced tomato, cover with another layer of lasagne. Coat with cheese sauce and continue to fill the dish in this way.
9. Finish with a layer of cheese sauce. Sprinkle with grated parmesan cheese and bake in an oven at 200°C to a golden brown.
Note: Lasagne can be purchased ready prepared. The noodle paste can be flavoured with spinach to produce Lasagne Verdi.
5. MACARONI CHEESE
10 PORTIONS
Ingredients
Macaroni 500 g
White Sauce 1.5 ltr
Cheese 100 g
Butter 100 g
Salt
Pepper
Method
1. Cook the macaroni in boiling salted water for 10 minutes then refresh and drain well.
2. Bring the white sauce to the boil, add the macaroni and half of the grated cheese and withdraw from the heat.
3. Add seasoning, pour into a fireproof dish,
sprinkle with the remaining cheese and colour in an oven at 200°C or under a
grill for service.
6. NOODLES IN BUTTER
10 PORTIONS
Ingredients
Noodle paste 500 g
Butter 100 g
Parmesan cheese 100 g
Salt
Pepper
Method
1. Roll out the noodle paste into thin sheets, 2 mm thick and 20 cm long.
2. Place on greaseproof paper and allow to dry for 30 minutes.
3. Roll up and cut into 5 mm strips.
4. Cook in boiling salted water for 10 minutes, refresh and then drain in a colander.
5. Heat the butter in a shallow saucepan until it ceases to bubble. Add the noodles, season and toss together until the noodles are thoroughly heated through. Serve sprinkled with grated parmesan cheese.
7. RAVIOLI
10 PORTIONS
Ingredients
Noodle paste 500 g
Egg 1
Milk 25 ml
Cheese 50 g
Ravioli filling 300 g
Tomato sauce 250 ml
Salt
Pepper
Method
1. Divide the paste into 2 pieces and roll out each piece 2 mm thick, keeping the pieces an even size. Egg wash one piece.
2. Put the ravioli filling in a piping bag and pipe hazel nut sized pieces 25 mm apart onto the egg washed paste.
3. Cover with the remaining paste and press down between each row of the filling.
4. With the blunt end of a 25 mm round cutter press down around each piece of filling then cut into equal sized squares ensuring the filling is in the centre of the square.
5. Poach in boiling salted water for 10 minutes then refresh and drain in a colander.
6. Arrange the ravioli in a shallow fireproof
dish, mask over with tomato sauce, sprinkle with grated cheese and colour in a
hot oven or under a grill for service.
8. SPAGHETTI AU GRATIN
10 PORTIONS
Ingredients
Spaghetti 500 g
White sauce 1.5 ltr
Cheese 100 g
Butter 100 g
Method
1. Cook the spaghetti in boiling salted water for 10 minutes then refresh and drain well.
2. Bring the white sauce to the boil, add the spaghetti and half of the grated cheese.
3. Add seasoning, pour into a fireproof dish, sprinkle with the remaining cheese and colour in a hot oven or under a grill.
9. SPAGHETTI BOLOGNAISE
10 PORTIONS
Ingredients
Lean beef 500 g
Tomatoes 400 g
Onions 100 g
Oil 25 ml
Garlic 2 cloves
Demi-glace 250 ml
Spaghetti 500 g
Butter 50 g
Parmesan cheese 50 g
Parsley
Salt
Pepper
Method
1. Mince the beef. Concasse the tomatoes, peel and chop the garlic.
2. Peel and finely chop the onions and cook in the oil until tender without colouring.
3. Add the garlic and the minced beef and cook for a further 5 minutes.
4. Add the diced tomatoes and demi-glace, bring to the boil, season and simmer for 30 minutes.
5. Boil the spaghetti in salted water for 10 minutes, refresh and drain them in a colander.
6. Heat the butter in a shallow saucepan, add the spaghetti, and seasoning and toss until thoroughly reheated.
7. Place the spaghetti in a serving dish with the bolognaise sauce in the centre.
8. Sprinkle the spaghetti with grated parmesan cheese and the bolognaise sauce with chopped parsley for service.
10. SPAGHETTI ITALIENNE
10 PORTIONS
Ingredients
Spaghetti 500 g
Cheese 100 g
Butter 100 g
Salt
Pepper
Method
1. Cook the spaghetti in boiling salted water for 10 minutes, refresh and then drain in a colander.
2. Heat the butter in a shallow pan, add the spaghetti and seasoning and toss until thoroughly reheated.
3. Pour into a heated serving dish and sprinkle with grated cheese for service.
11. SPAGHETTI MILANAISE
10 PORTIONS
Ingredients
Spaghetti 500 g
Mushrooms 500 g
Butter 100 g
Cooked tongue 50 g
Tomato sauce 500 ml
Salt
Pepper
Method
1. Cook the spaghetti in boiling salted water for 10 minutes.
2. Refresh and then drain in a colander.
3. Slice the mushrooms and cook them in a little butter.
4. Cut the ham and tongue into julienne.
5. Heat the butter in a shallow saucepan, add the spaghetti and seasoning and toss until thoroughly reheated. Bring the tomato sauce to the boil and add it to the spaghetti then lightly stir in the mushroom ham and tongue.
6. Pour into a heated serving dish and sprinkle with grated cheese for service.
12. SPAGHETTI NAPOLITAINE
10 PORTIONS
Ingredients
Spaghetti 500 g
Butter 100 g
Tomatoes 400 g
Tomato sauce 500 ml
Cheese 100 g
Salt
Pepper
Method
1. Cook the spaghetti in boiling salted water for 10 minutes.
2. Refresh and then drain in a colander.
3. Heat the butter in a shallow saucepan, concasse the tomatoes and cook them for one minute in the butter. Bring the tomato sauce to the boil, add the spaghetti and seasoning and toss until the spaghetti is thoroughly heated through.
4. Pour into a heated dish and sprinkle with grated cheese for service.
GNOCCHI
13. PARISIENNE
10 PORTIONS
Ingredients
Choux paste 250 ml
Parmesan cheese 25 g
Cheese sauce 250 ml
Cream
Salt
Cayenne pepper
Cheese 50 g
Method
1. Add the parmesan cheese, salt and cayenne pepper to the choux paste.
2. Place the mixture into a piping bag fitted with a 15 mm plain tube.
3. Squeeze out 25 mm lengths of the paste into boiling water and then simmer for 10 minutes.
4. Remove from the heat and drain in a colander.
5. Bring the cheese sauce to the boil add the cream, mix with the gnocchi and adjust the seasoning.
6. Place in a shallow fireproof dish, sprinkle with grated cheese and colour under a grill for service.
14. ROMAINE
10 PORTIONS
Ingredients
Milk 1 ltr
Butter 75 g
Semolina 200 g
Parmesan cheese 50 g
Eggs 2
Jus Lie 125 ml
Salt
Pepper
Method
1. Separate the egg yolks from the whites and put the whites to one side, boil the milk and butter together in a saucepan, rain in the semolina and cook for 10 minutes stirring frequently.
2. Withdraw the pan from the heat and stir in the egg yolks.
3. Pour the mixture into a shallow greased tray about 15 mm deep. Brush with melted butter and allow to cool.
4. Cut into crescent shapes with a fluted cutter and arrange in a shallow fireproof dish. Sprinkle with grated parmesan cheese and colour under the grill.
5. Pour a thread of jus lie around the dish
for service.