Archive for the ‘Pasta & Noodles’ Category

Baked pasta shells filled with cheese

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
16 conchiglioni rigati (large pasta shells)
1 quantity of Salsa di Pomodoro (see below)
3 tbsp freshly grated parmesan cheese
1 ball of mozzarella cheese, sliced
For the filling:
150g/5oz ricotta cheese
1 ball of mozzarella cheese, very finely diced
2 tbsp freshly grated parmesan cheese
16 large fresh basil leaves
salt and freshly ground black pepper
For the Salsa di Pomodoro:
Makes enough for 4 servings of pasta
4 tbsp olive oil
2 garlic cloves, finely chopped
2 x 400g tins of plum tomatoes, chopped
handful fresh basil, finely chopped
salt and freshly ground black pepper
Method
1. Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.
2. To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.
3. Make the sauce. Heat the olive oil in a large frying pan, add the garlic and sweat until softened. Then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.
4. Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for 5 minutes. Serve immediately.

Lokshen pudding

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
100ml/4fl oz double cream
4 free-range egg yolks
2 tbsp caster sugar
½ vanilla pod, split, seeds scraped out
110g/4oz egg noodles, cooked according to packet instructions
½ mango, peeled and chopped
ground cinnamon, to dust
 

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Pour the cream into a saucepan and place over a medium heat. Bring to the boil and remove from the heat.
3. Place the egg yolks, sugar and vanilla seeds into a bowl and whisk until pale.
4. Gradually add the cream to the egg yolk mixture, whisking all the time to avoid the eggs cooking.
5. Return the custard mixture to the saucepan and stir over a gentle heat until thickened.
6. Addthe noodles into the custard mix, then pour into a small gratin dish.
7. Place the mango on top and dust lightly with ground cinnamon.
8. Place the gratin dish into the oven and bake for ten minutes, then let it rest for ten minutes before serving.

Lasagne with spinach cheese and tomato

Monday, November 5th, 2007

Makes 6 portions

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
225g/8oz frozen or 450g/1lb fresh spinach
15g/½oz butter
175g/6oz cottage cheese
1 egg, beaten lightly
2 tbsp double cream
25g/1oz parmesan or gruyère cheese, grated, plus 1 tbsp for the
topping
125g/4½oz mozzarella cheese

For the tomato sauce:
1 onion, chopped
1 clove garlic, crushed
1 tbsp olive oil
2 tbsp tomato purée
2 X 400g/14oz can of chopped tomatoes
1 tbsp fresh basil leaves
½ tsp sugar
a little salt and freshly ground black pepper
Method
1. To make the tomato sauce, sauté the onion and garlic in the olive oil until softened.
2. Add the tomato purée and sauté for a couple of minutes. Stir in the chopped tomatoes, sugar and basil and simmer uncovered until the sauce thickens (15 to 20 minutes). Season to taste.
3. Cook the spinach, drain thoroughly, then sauté in the butter. Blend the spinach together with the cottage cheese, egg, double cream and 25g/1oz of the parmesan cheese.
4. To assemble the lasagne, spread one quarter of the tomato sauce over the base of a suitable ovenproof dish and lay two sheets of lasagne on top.
5. Cover with half the spinach mixture, a third of the mozzarella and one quarter of the tomato sauce. Again lay two sheets of lasagne on top and repeat the layers, using another third of the mozzarella.
6. Lay two more sheets of lasagne on top and cover with the remaining tomato sauce and sprinkle over the rest of the mozzarella and parmesan cheese. Bake in an oven preheated to 180C/350F/Gas 4 for 25 to 30 minutes.

Vegetable lasagne with cream sauce

Monday, November 5th, 2007

Serves 4-6

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
10-12 strips lasagne
2 onions, peeled and finely chopped
2 tbsp oil
1 clove garlic, crushed
350g/¾lb mushrooms, wiped and sliced
350g/¾lb courgettes, washed and sliced
15g/3 tsp dried oregano
450g/1lb tomatoes, skinned and chopped
1 tbsp tomato purée
salt and freshly ground black pepper

For the sauce:
25g/1oz butter
2 tsp flour
275ml/½pt milk or single cream
30-60ml/2-4tbsp double cream (optional)
40 – 50g/1½ – 2oz parmesan cheese, grated
Method
1. preheat the oven to 180C/350F/Gas 4.
2. First cook the lasagne. Then drain and rinse in cold water.
3. Gently fry the finely chopped onion in the oil for a few minutes to seal in the flavour. Add the mushrooms and courgette and fry for a few minutes until softened. Add the oregano, tomatoes and tomato purée. Cover the pan and cook for 10 – 15 minutes so that the flavours have a chance to blend. Then season to taste.
4. Meanwhile prepare the sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2 – 3 minutes, then pour over the milk.
5. Bring it to the boil, stirring constantly and cook for 5 minutes over a gentle heat.
6. Then add the cream and cook gently for another minute.
7. Lightly grease a 2.3L/4pt ovenproof dish and put in a layer of vegetable sauce. Cover with lasagne and then a layer of cream sauce.
8. Repeat these layers ending with a layer of cream sauce.
9. Cover with grated cheese and bake for 35 – 40 minutes when the cheese should be bubbling and golden.
10. Serve immediately.

Little Italy pasta bake

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

A delightful recipe ideal for a week night supper.Ingredients
340g/12oz macaroni pasta
1 large can red salmon
handful of basil
250ml/9fl oz passata (sieved tomatoes)
3 tbsp mascarpone
85g/3oz breadcrumbs
140g/5oz fresh mozzarella
30g/1oz pine nuts
30g/1oz butter
To serve:
200g/7oz bag mixed salad leaves
virgin olive oil
balsamic vinegar
salt and freshly ground black pepper
Method
1. Preheat the oven 190C/375F/Gas 5.
2. Cook the pasta in plenty of boiling salted water as per instruction.
3. Place the salmon into a bowl, removing any large bones.
4. Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
5. Drain the pasta and combine with the salmon mixture.
6. Season well and place in an ovenproof dish.
7. Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
8. Place in the oven to colour the top and heat through.
9. Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.

Macaroni cheese and garlic bread

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
350g/12oz macaroni
salt
freshly ground black pepper
100g/3½oz Red Leicester, grated
2 tbsp fresh breadcrumbs
a little butter
For the white sauce
25g/1oz butter
25g/1oz plain flour
300ml/½ pint double cream or milk
a little nutmeg, freshly grated
For the garlic bread
2 crusty cobs, baguette or focaccia
2 bulbs garlic, skin on
knob of butter
olive oil
salt
freshly ground black pepper
Method
1.Preheat the oven to 180C/350F/Gas 4.
2.Cook the macaroni in a large pan of boiling salted water for about 15 minutes. Drain well.
3. Meanwhile, to make the white wine sauce, melt the butter and then stir in the flour. Add the cream or milk gradually, stirring all the time, until you have a thick sauce. Season with salt, pepper and freshly grated nutmeg.
4. Add most of the cheese into the sauce, saving some for the top.
5. Put the cooked macaroni into a 1 litre/1¾ pint serving dish. Pour over the sauce. Top with the remaining cheese and the breadcrumbs. Dot with butter and bake for 20 minutes, until golden brown.
6. To make the garlic bread, smash the two bulbs of garlic (leaving the skin on), place in tin foil with the halved cobs, a generous knob of butter and plenty of olive oil, seal and bake in a hot oven for 10-15 minutes.
7. Remove from the tin foil and serve with the hot macaroni.

Lochshen (Tagliatelle pudding bake)

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
125g/4½oz tagliatelle
150ml/5¼fl oz double cream
3 egg yolks
2 tbsp brown sugar, plus extra for sprinkling
1 tsp ground cinnamon
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cook tagliatelle according to packet instructions.
3. Whisk together the cream, egg yolks and brown sugar.
4. Mix into the cooked pasta and transfer to a baking dish.
5. Sprinkle over the cinnamon and a little extra brown sugar.
6. Bake in the oven for 5-6 minutes. Serve.

Simple pasta

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
15ml (½ fl oz) olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
100g (3½ oz) cured bacon, chopped
250g (8¾ oz) tagliatelle
100g (3½ oz)button mushrooms, chopped
150ml (5¼ oz) créme fraîche
Salt and pepper
Method
1. Sauté the onion, garlic and bacon in the olive oil over a low heat until soft for around 15 minutes, stirring occasionally.
2. Meanwhile, cook the tagliatelle in a large pan of slightly salted water according to the instructions on the packet.
3. Drain the pasta in a colander and pour over some boiling water to wash away the starch and prevent the pasta from sticking together.
4. Stir the mushrooms into the onion and bacon mixture and Sautée for five minutes. Stir in the créme fraîche, season to taste and heat through. Remove from the heat and stir in the cooked tagliatelle. Serve immediately.

Penne alla torrese

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
250g/9oz penne pasta, previously cooked al dente
150g/5oz pancetta, cubed
1 medium red onion, sliced
70g/3oz defrosted peas
3 tbsp sun-dried tomato flavoured olive oil
1tbsp chilli flavoured olive oil
salt, to taste
Method
1. In a large pan fry the onions, pancetta and peas in the sun-dried tomato flavoured olive oil.
2. Allow to cook for apprimately 2 minutes until crispy.
3. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well.
4. Drizzle chilli flavoured olive oil over the pasta and serve hot.

Small penne pasta with courgette flowers

Monday, November 5th, 2007

Serves 4 as a starter

Preparation time less than 30 mins

Cooking time 10 to 30 mins

this is also known as Pennette con Fiori di Zucca in Italy.Ingredients
8 tbsp olive oil
2 garlic cloves, bashed, but left whole
2 anchovy fillets
2 small onions, sliced finely
2 small courgettes, sliced lengthways finely
240ml/8fl oz approx vegetable stock
16 courgette flowers, torn in half
20 fresh basil leaves
salt and feashly ground black pepper to taste
255g/9oz dried pennette pasta (or another type of short dried pasta)
30g/1oz parmesan cheese, freshly grated
extra virgin olive oil, for drizzling
Method
1. Heat the olive oil in a large pan and sweat the garlic until golden. Remove the garlic and add the anchovy fillets. Dissolve the anchovy fillets with the help of a wooden spoon.
2. Add the onions and sweat. Then add the courgettes.
3. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes. Taste for salt and pepper – be careful with the salt if your vegetable stock was salty!
4. Meanwhile, cook the pasta until “al dente” and drain. Add the pasta to the sauce, mix well and stir in the parmesan cheese. Serve immediately on individual serving plates drizzled with some extra virgin olive oil.