[PDF] Spaghetti Marinara. Method of Cooking. For Spaghetti Spaghetti (dry) - Free Download PDF (2024)

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.