PASTA SHELLS FILLED WITH CHEESE MORTADELLE AND HAM
Ingredients
400 grams pasta shells, 2 onions, 2 cloves of garlic, 4 tomatoes, 1/2 chilli pepper, 70 grams tomato puree, 200 ml passata, rosemary, oregano, thyme, pepper, salt, sugar, 150 grams Parmesan cheese grated, 200 grams ham, 200 grams mortadelle, 150 grams goat cheese soft, 150 grams ricotta, 1 ball of mozzarella, basil, olive oil
Preparation
Cook the pasta shells as mentioned on the package, drain them and pour cold water over them to stop the cooking and cool them down. Peel and finely chop the onions, take the pepper and finely chop it, take the tomatoes and dice them, take the garlic cloves and finely chop them. Put the olive oil in the pan and fry the onions until they are glazy. Add the garlic to the onions and stew them, add the chili pepper and stew them for a while. Add the tomato paste to the onion, garlic and pepper mixture and let it stew for a while. Add the passata and spices, a good dash of dried thyme, dried oregano and dried rosemary, pepper, salt and sugar. Let the sauce simmer under a lid. Take the mortadelle and cut it into very small pieces, as well as the ham. Preheat the oven to 200°C. Now take a mixing bowl large enough and put the ricotta in the bowl, clock a little loose, add the Parmesan cheese again mix well, put the goat cheese and slightly loosened with the rest and mix well again add the mortadelle and ham and mix all the ingredients well together. Now take an oven dish and empty at the bottom a layer of sauce, fill the shells with the cheese mixture and so fill the bottom of your oven dish. Pour the rest of the sauce over the shells and pull the mozzarella loose and spread it over the baking dish. Then put in the oven for a 20 min and the last 5 min under the grill. Tasty serve with a piece of bread, you still like to eat the sauce with and piece of bread.
TAGLIATELLE WITH SMOKED SALMON ASPARAGUS SHRIMP AND CREAMY SAUCE
Ingredients
fresh tagliatelle, 400 grams of smoked salmon cut into strips, 200 grams of shrimp, 400 ml vegetable stock, 250 ml cream, 1 onion finely chopped, 1 clove of garlic finely chopped, white wine and a good dash, asparagus peeled 1 pack, 1 handful of parsley finely chopped.
Preparation
First make the sauce, stew the onions and the garlic in a little butter or olive oil, until they are glazy. Add a good splash of wine and allow the alcohol to evaporate, then deglaze with the vegetable stock and bring to the boil. Add pepper to the sauce. Let simmer. Boil or steam the asparagus until tender. Drain them and braise them on a grill pan so you get stripes on the asparagus. Cook the tagliatelle al dente in salted water the time as directed on the package. Let the sauce cook well, drain the tagliatelle, examine the sauce and thicken if necessary. Remove the asparagus from the grill pan and cut into pieces. Add the pasta to the boiling sauce, turn off the heat, add the finely chopped parsley, the salmon strips and the pieces of asparagus to the pasta and the sauce mix well, season if necessary and serve as shown in the pictures.
PESTO PASTA WITH PARSNIPS AND BEEF STRIPS
Ingredients :
600 grams minute steak, 600 grams parsnip, 250 grams soup tomatoes, 100 grams ruccola, 500 grams fresh tagliatelle with eggs, pesto siciliano with ricotta, pepper, salt, cream, harisa, a clove of garlic and onion.
Preparation
Peel the parsnips and cut into small cubes. Cut the cherry tomatoes into 2. Roughly chop the rocket salad. Cut the steaks into strips. Heat the olive oil in a saucepan and stew the parsnips for 12 minutes, seasoning with salt and pepper and stirring regularly. After a while, also fry the onion and garlic until cooked. Then add the cherry tomatoes. Fry the strips of steak separately and add them to the rest. Let everything stew together and add 2 tablespoons of pesto and a little cream. Cook the pasta according to the package, drain it and mix in 2 tablespoons of pesto. Present on a plate and pour over the steak strips and parsnip. Finish with some rocket salad. Bon appetit.
ITALIAN MEAT ROLL WITH PASTA
Ingredients for the meat roll
1 kilogram of mixed pork-beef mince, 3 slices of dry and crusted white bread, 1 shallot, 1 onion, 1 clove of garlic, 1 egg, 50 grams of sun-dried tomatoes in olive oil, 50 grams of pitted black olives, 1 tablespoon of smoked paprika, 1 tablespoon of chopped fresh thyme, 1 teaspoon of dried rosemary, salt and pepper, 1 teaspoon of oregano.
Ingredients for the pasta and tomato sauce.
Pasta, 400 grams of diced tomatoes with garlic and onion, 1 onion, 2 cloves of garlic, ricotta.
Preparation
Preheat the oven to 180 ° C. Shred the onion and shallot for the meatloaf. Peel the clove of garlic and rub it finely. Heat the butter in a frying pan and sauté the onion, garlic and shallot for 2 minutes. Remove the pan from the heat. Remove the crust from the white bread and crumble the white part into a large bowl. Mix the minced meat with the bread crumbs. Add the shallot, onion, garlic and egg. Kneet well with your hands. Kneet until all ingredients are well mixed. Chop the olives and sun-dried tomatoes and add them to the minced meat as well. Chop the rosemary and thyme very finely and add to the mince. Season with a tablespoon of smoked paprika, the teaspoon of oregano, pepper and salt. Mix everything together again. Form an oblong meatloaf. Heat butter in a pan and fry the minced meat on each side. Grease a baking pan take the minced meat out of the pan and place it in the buttered pan. Place some more butter on the meatloaf and bake in the oven for about 40 minutes. During the baking time, occasionally spoon butter over the meatloaf. Cook the pasta as directed on the package. For the sauce take a pan, shred the onion and garlic and fry until translucent, add the diced tomatoes to the onions and garlic. Let simmer season with salt and pepper and add oregano to the sauce. Add ricotta cheese at the end. You can season with pili pili. Serve together. Bon appetit !
RAVIOLI LASAGNA WITH BROCCOLI & CAULIFLOWER.
Ingredients
800 grams canned tomatoes (with garlic and onion), 250 grams broccoli and 250 grams cauliflower, , 400 grams chilled fresh ravioli, 125 grams mature cheese, 2 onions, 1 clove garlic, 1 tablespoon tomato paste, 1 teaspoon dried oregano, pepper, salt and 1/2 teaspoon sugar.
Preparation
Peel and chop the onions and garlic. Heat the oil in a large pan. Fry the onions and garlic until translucent. Stir in the tomato paste and fry briefly. Stir in the diced tomatoes. Season with the oregano, salt, pepper and sugar. Bring to the boil without a lid for about 10 minutes on low heat. Preheat the oven to 200 degrees Celsius. Wash the broccoli and cauliflower and cut into small florets. Cook the broccoli and cauliflower in boiling water with a pinch of salt for about 4 minutes and drain, they should be done. Grate the mature cheese. Pour some tomato cubes on the bottom of the oven dish, divide the broccoli and cauliflower in the oven dish, then divide the ravioli on the cauliflower and broccoli. Pour the diced tomatoes over the ravioli and build another layer if possible. Sprinkle with the grated cheese and bake in the oven for another 15 minutes. Serve appetizingly !
RIGATONI WITH CUTLET & RICOTTA
Ingredients
400 grams of boneless pork chops, 3 carrots, 2 onions, 2 cloves of garlic, 400 grams of rigatoni pasta but penne is also good, butter, 250 grams of cherry tomatoes, 1/2 bunch of chives, 100 grams of ricotta cheese, 50 grams of grated Parmesan cheese 1-2 teaspoons of lemon juice, 1 bouillon cube of pasta and rice, pasata, oregano, 200 ml cooking liquid, pepper and salt.
Preparation
Bring water to the boil with a pinch of salt and cook the pasta as directed on the package. Cut the meat into small cubes or strips. Scrape the carrots and scrape ribbons from them. Peel and shred the onions and garlic. Heat butter in a pan and fry the meat for about 4 minutes all around, then take them out of the pan immediately. Fry the carrot, onion and garlic for about 5 minutes in the cooking fat. Season with a pinch of salt. Wash the cherry tomatoes and cut them into 2. Add the tomatoes to the vegetables and fry for an additional 2 minutes. Wash and finely chop the chives. Take about a 200 ml cooking liquid from the pan before draining the pasta. Drain the pasta and immediately return it to the bowl. Mix together the meat, vegetables, ricotta, Parmesan cheese, cooking liquid a little pasata and oregano. Spatula the chives through the pasta and season with salt and pepper and at the last the lemon juice.
MACARONI WITH EGGPLANT, ZUCCHINI, MOZZARELLA & BACON
Ingredients
1 zucchini, 200 g short macaroni, 1 eggplant, 250 g fresh tomatoes or 1 tin of unpeeled tomatoes, 100 g mozzarella, 30 g parmesan cheese, 1 sprig of fresh basil, 2 cloves of garlic, olive oil, salt and pepper, 100 g smoked bacon.
Preparation
Cut the washed unpeeled zucchini and eggplant lengthwise in half. Cut both parts into slices. Heat oil in a pan and add the zucchini slices and eggplant slices. Make sure you always have enough oil in the pan because eggplant and zucchini absorb a lot of fat. Let the slices fry until golden brown. Cut the tomato into pieces and mix them into the eggplant and zucchini. Press the garlic cloves into the tomatoes, eggplant and zucchini. Season further with salt and pepper, stir well and leave to simmer. Meanwhile, cook the pasta in plenty of salted water. When the pasta is cooked drain the macaroni, spoon it with the eggplant, zucchini and tomato. Stir briskly. Fry the bacon cubes separately and add at the last minute. Add to the pasta, stir briskly once more. Take the basil cut finely and add let it simmer for a while. Cut the mozzarella into small pieces . Remove from heat and stir the mozzarella into the pasta. Serve immediately with ground parmesan cheese.
PENNE WITH STUFFED ZUCCHINI FLOWERS
Ingredients
500 grams penne, 2 augberignes peeled and diced, a dash of olive oil, 4 zucchini flowers attached to zucchini or loose and 1 zucchini finely diced, 25 small cherry tomatoes cut into pieces, 10 tablespoons ricotta, 6 tablespoons ground Parmesan cheese, mortadella sliced, 1 ball of mozzarella diced, 4 tablespoons finely chopped basil, freshly ground black pepper and salt, tomato coulis (not really necessary but tasty).
Preparation
Cook the penne al dente in water with a dash of olive oil. Remove the flour from the zucchini and cut the zucchini into small cubes; fry the eggplant in a dash of olive oil and season with salt and pepper. Add the zucchini and cherry tomatoes and fry for a few minutes while stirring. Add a few tablespoons of cooking liquid from the pasta and let it simmer for another 5 minutes. Mix the ricotta with the Parmesan cheese and basil and season well with salt and pepper. Fill the zucchini flowers with the mixture and fry until crispy in a dash of olive oil. Finish the sauce with the rest of the basil. Drain the pasta and stir into the sauce. Spoon in the mortadella and mozzarella and divide among the plates. Finish with a little tomato couli.
SPICY BEEF, SLUMBERING PEAS, CAPERS, PARMESAN CHEESE & TAGLIATELLE.
Ingredients
400 grams tagliatelle, 2 cloves garlic, 1 piece red pepper, 2 tomatoes, 3 tablespoons liquid margarine with olive oil, 300 grams beef mince, 1 stockpot meat, 4 tablespoons capers, 300 grams snow peas, 50 grams Parmesan cheese.
Preparation
First cook the tagliatelle according to the instructions on the package and drain. Peel and finely slice the garlic. Finely chop the red pepper. Cut the tomatoes into fine pieces. Heat the margarine in a wok or frying pan and stir fry the red pepper and garlic for 1 minute. Add the minced meat and stir-fry until browned and loose. Add the tomatoes and fry for another 2 minutes. Add the broth kettle, let it melt and stir. Add the capers and let the meat sauce cook for about 10 minutes. Cut the snow peas into wedges and cook them in a large bowl for 3 minutes. Drain them and spoon them through the meat sauce together with the tagliatelle. Add salt and pepper to taste. Divide the pasta with meat sauce among the four plates and sprinkle with Parmesan cheese.
PASTA WITH BOURSIN
Ingredients
Chopped spinach as required, mushrooms of your choice, 400 grams of boiled fussili, 250 grams of Boursin Cuisine light, 200 grams of raw ham, 4 eggs, 400 millilitres of skimmed milk, pepper, salt and1 teaspoon of olive oil.
Preparation
Cook the pasta al dente. Heat the spinach and mix it with the Boursin. Fry the mushrooms with the raw ham cut into small pieces in a teaspoon of olive oil. Mix the skimmed milk with the eggs and chalk with pepper and salt to taste. Cover a casserole with the pasta and mix in the spinach-Boursin mixture. Then add the baked ham with the mushrooms and finally the mixture with the egg and milk. Put in a preheated oven for about 20 minutes, so that the egg can solidify. Bon appetit, I finished it off with some more grated cheese. This is a vegetable pasta but you can easily add a chicken breast.
MACARONI CHEESE & BACON
Ingredients
400 gr macaroni, salt, pepper, 4 eggs, 100 gr cream cheese with herbs, 250 ml milk, 2 tablespoons herb butter, 7-8 thin slices of bacon, 150 gr peas (frozen), 100 gr mature cheese, Italian herbs, 1 large onion.
Preparation
Cook the macaroni according to the instructions on the package in salted water. Drain in a colander. Cut the onion into fine rings and stew until golden brown set aside. Stir the eggs, cream cheese and milk together and beat until smooth season with salt and pepper. Grease the oven dish with the herb butter, now place the slices of bacon against the wall of the oven dish (take the longest sides). Leave 5 cm over the dish to the outside. Put the macaroni in a bowl and mix with the peas and onion. Stir gently but well so that all the ingredients are well mixed. Put the stirred pasta in the baking dish on top of the bacon strips. Now pour the egg milk over the pasta, dividing well. Now fold in the overhanging strips of bacon. Grate the old cheese and sprinkle over the pasta. Spread some flakes of herb butter over the pasta (not too much). Bake the casserole in the oven for 30-40 minutes in a hot air oven at 175°c and other oven at 200°c. And Gratin at the end of it. Serve with a salad … enjoy !
STOEMP IN ITALIAN WITH A FRIED EGG.
Ingredients
1 red bell bell pepper, 125 gr corn salad, 1 kg potatoes, 2 red onions, 2 cloves of garlic, 3 tablespoons semi-dried tomatoes, 4 eggs (1 or 2 per person), 5 tablespoons red pesto , pepper and salt
Preparation
Peel the potatoes and cut them into pieces. Chop the red onion and the garlic. Remove the seeds from the bell bell pepper and cut finely. Finely chop the half-dried tomatoes. Remove the lamb’s lettuce from the stems.
Boil the potatoes for about 20 minutes. Cook in lightly salted water. Drain and mash into a fine puree. Season well with salt and pepper. In the meantime, heat some butter in a pan and stew the onion and garlic. Once they are glazed, add the diced peppers and cook until tender. Mix the stewed vegetables, the pesto, the chopped half-dried tomatoes for the puree and season with pepper. Fry the eggs as a mirror egg and present on a mound of mashed potatoes. This way the egg yolk can run blissfully on the puree. A true delicacy ! Bon appetit !
TOMATO RISOTTO WITH CHORIZO, SPINACH & WHITE CHEESE
Ingredients
2 onions, 2 cloves of garlic, 300 gr risotto rice, 1 can of diced tomatoes 400 gr, 1 liter of hot chicken stock (drawn from 1 tablet or vat) 150 gr chorizo, 600 gr spinach, 160 gr white cheese feta, cream
Preparation
Chop the onions and garlic. Heat butter in a pan. Add the onion and fry for about 3 minutes. Add the garlic and fry for 1 minute. Add the risotto rice and fry for 3 minutes while stirring. Make sure they are glazy. Add the diced tomatoes and stir until the liquid is almost absorbed. Now add a dash of stock and keep stirring until it is absorbed and repeat this until the rice is cooked, this can take up to 25 minutes. Note that the risotto must be cooked, if necessary add some water and cream. Meanwhile, remove the skin from the chorizo and cut into pieces, not too big. Heat a little butter in a pan and fry the chorizo until crispy. Remove the chorizo from the pan and drain on kitchen paper so that the chorizo becomes crispy. Leave the cooking fat in the pan and fry the spinach in it. Risotto is ready remove from heat and add the crumbled cheese. And remaining now is to dress the plates. Make half a scoop of risotto, put a hop of crispy chorizo on top and some spinach. Enjoy your meal !
MACARONI WITH CHEESE & MEAT
Ingredients
2 tablespoons olive oil, 1 chopped onion, 1 clove of garlic finely chopped, 500 grams of minced beef, 200 grams of sweet corn from a can and drained, 400 grams of diced tomatoes from a can, 1 teaspoon of provincial herbs, 225 grams macaroni, 40 grams butter, 40 grams flour, 300 ml milk, 2 teaspoons Dijon mustard, 200 grams cheddar grated, salt and pepper.
Preparation
Heat the oil in a pan. Fry the onion and garlic on low heat. Stir occasionally fry for 5 minutes. Add the minced meat and put it on a lower heat and fry while stirring with a wooden spoon in 8- 10 minutes until loose and evenly browned.Stir in the corn, tomato and spices and season with salt and pepper to taste. Temper the heat, cover the pan. Simmer for 25- 30 minutes. Bring a large pan of salted water to a boil, add the macaroni and cook the pasta as directed on the package. In the meantime, heat the grill> Melt the butter in another pan, sprinkle in the flour and leave the mixture on the heat for 2 minutes while stirring. Remove the butter-flour mixture from the heat and gradually add the milk to the mixture. Reduce the heat and let the sauce bind for 5 minutes. Remove the pan from the heat and stir the cheese into the sauce until the cheese has melted. Add the spoonfuls of mustard to the sauce. Drain the macaroni and stir into the cheese sauce. Spoon the minced meat mixture into an oven dish and divide the macaroni mixture or the minced meat sprinkle some more cheese over and put under the grill for about 4 minutes.
LASAGNE SOUP
Ingredients
2 onions, 4 cloves of garlic, 6 sprigs oregano, 6 sprigs thyme, 2 sprigs rosemary, oil, 1kg mixed minced meat, 3 teaspoons tomato paste, salt, pepper, paprika, sugar, 1.5kg tomatoes (canned) 1 vegetable stock cube, 8 lasagna sheets, 50g parmesan, 4 tablespoons cream cheese with herbs. 250ml water.
Preparation
Peel and chop the onions. Do the same with the garlic cloves. Wash the oregano, thyme and rosemary. Unzip the thyme and oregano leaves from the sprigs and chop finely. Remove the stems from the rosemary and chop finely.
Heat the oil in the pan and fry the minced meat over a high heat. Add the onion, garlic, rosemary, thyme and oregano and fry briefly. Add the tomato paste and fry. Season to taste with salt and pepper. And immediately add the paprika and sugar. Now add the canned tomatoes. Add the stock cube and 250 ml of water. Stir well and bring to a boil. Heat the oven to 180 ° C, break the lasagna leaves into large pieces and spatulate them through the soup. Bake in the oven for 30 minutes. Finely grate the parmesan. Serve the lasagna soup with a spoonful of herb cheese.
GNOCCHI WITH FOREST MUSHROOMS & STRIPS OF VEAL.
Ingredients
2 shallots, 1 clove of garlic, 2 spring onions, 500 grams of wild mushrooms or sliced onion, 600 grams of veal fillets, 4cl olive oil, mill pepper, salt, 2cl or 1 tablespoon soy sauce, 2cl or 1 tablespoon balsamic vinegar, 2 dl cream, 500 grams of gnocchi, 200 grams of Parmesan cheese.
Preparation
Chop the shallots and the garlic finely. Also finely chop the pipe onions or spring onions. Clean the mushrooms and cut them into pieces or slices. Cut the veal fillets into strips about 1 cm wide and then cut the strips into 2 lengthwise. Fry the strips in hot olive oil and season with salt and pepper. Fry the strips until brown and then add the shallots, the spring onion and the garlic and fry briefly. Once you see the shallots turn glassy, add the soy sauce, balsamic vinegar and cream and let it cook again. Meanwhile, cook the gnocchi in lightly salted water. The gnocchi are done when they come to the surface> Scoop them out with a slotted spoon and add them to the meat. Stir everything well and serve. Finish with a little parsley and shaved Parmesan cheese. PS : you can also pimp the sauce with Noily Pratt, Madeira or Ricard, each a distinct flavor. And of course you should like to have alcohol in the sauce. A taste for everyone. With or without all equally tasty !
LASAGNA WITH SPINACH & DIFFERENT TYPES OF HAM
Ingredients
100 grams of ground cheese (for the finishing touch), 3 slices of smoked ham, 400 grams of boiled ham, 24 sheets of lasagna, 100 grams of ground cheese ( for the roux), 5 dl of milk, 30 grams of flour, 30 grams of butter, 1 clove of garlic, 400 grams of spinach, a pinch of granulated sugar, 2 leaves of bay leaf, a few sprigs of thyme and rosemary, 800 ml of diced canned tomatoes, 2 dl. white wine, 70 g tomato concentrate, half a chili pepper, 2 cloves of garlic, 1 onion, olive oil, nutmeg, pepper and salt.
Spinach preparation
Wash the 400 grams of spinach and remove the hard stalks. Drain well in a colander. Melt a knob of butter in a pan. Take the garlic, peel the clove and cut into 2 parts, one part shredded, the other part pricked on a fork. Once the butter is melted fry the shredded garlic. Stew the spinach with the shredded garlic and stir regularly with the clove of garlic pricked on the fork. Once cooked, place the spinach in a sieve and remove excess moisture.
Preparation of cheese sauce
Take the 30 grams of butter and melt it in the pan. Add the flour. Let it dry while frying. Fry until you get the smell of cookies, stir regularly. Remove the pan from the heat and add 5 dl. milk to the flour mixture. Keep stirring until the sauce thickens. Once thick you may add the 100 grams of cheese next to the heat stir well and let it melt. Season with salt and pepper and nutmeg.
Preparation of tomato sauce
Put a dash of olive oil in a pan. Peel and chop the onion and sauté it in the olive oil. Take the two garlic cloves and finely chop them. Add these to the onion in the olive oil. Do the same with half the chili pepper and stew it in the olive oil as well. Put the 70 grams of tomato paste in the pan and let it fry. And deglaze with the 2 dl white wine and let it boil dry. Pour in the 800 ml diced tomatoes. Rinse the cans with some water and pour into the tomatoes. Put the thyme, rosemary and bay leaves in the sauce. Add the sugar and let everything simmer at an appropriate temperature, not too high ! Remove the thyme, rosemary and bay leaf from the sauce and blend the sauce with a hand blender.
Finishing and serving
Spoon some tomato sauce on the bottom of the dish. Cover it well. Spread a layer of lasagna sheets over the sauce. Continue with a layer of cooked ham and a layer of spinach, should not cover completely just distribute should not be a full layer. Now put a layer of lasagna sheets on top then a layer of cheese sauce, a layer of ham and then a layer of spinach. Keep making layers until everything is finished. You should end with a layer of tomato sauce that may be generously spread over the sheets. On top of the tomato sauce, place the smoked ham and sprinkle with a good layer of ground cheese. Bake in a preheated oven at 200°c for about 30 minutes. Bon appetit !
FRESH RAVIOLI WITH HAM & GOAT CHEESE
Ingredients pasta dough
300 g flour for pasta, 3 eggs, little salt
Ingredients ravioli filling
8 slices dried Italian ham, 250 gr. goat cheese, 50 gr. Parmesan cheese block, pepper, Italian herbs.
Ingredients sauce
1 shallot, 1 garlic clove, 1 box of cherry tomatoes, olive oil, fresh basil, a little Parmesan cheese, salt and pepper
Extra equipment
serrated pasta cutter, blender, plastic piping bag
Preparation pasta dough
Pour the flour around the countertop, make a dimple in the flour so you form a sort of volcano. Break the eggs and pour them into the well. Using your fork, carefully mix the eggs with the flour so that you get a solid shape. Continue to knead with your hands until you have a uniform mass. Keep working until you get a solid ball of dough. Wrap it in plastic wrap and put it in a cool place.
Preparation ravioli filling
Cut the ham into smaller strips and put them in the blender, grind the meat (do not blend for too long). Add the goat cheese pieces and blend until smooth. Grate the Parmesan cheese and add some pepper and Italian seasoning, mix everything together one last time and taste the result. Spoon the ravioli filling into the plastic piping bag and place in the refrigerator.
Preparation ravioli
Take the dough out of the cold storage, and divide it into two equal parts. Sprinkle some flour on the counter. Take a rolling pin and roll out the pieces of dough into a fine sheet, making two identical sheets. I formed them with my pasta machine but narrower patches. Pipe tufts of filling on the dough (first piece), do so in rows of 3 cm space between each tuft of filling. Put the second piece of dough on the first and press it gently, especially around the tufts of filling. No air bubbles should be left in them. Using a pasta cutter with a serrated edge, cut the dough into identical squares of about 5 cm by 5 cm. Press the edges one more time but be careful.
Finishing and sauce
Fill a pot with water and bring to the boil with a little salt. Finely chop the shallot and crush the garlic to a pulp. Rinse the cherry tomatoes and remove the green stalks and cut into half or four pieces. Put a casserole dish on a brisk fire, pour in some olive oil and sauté the shallot and garlic until they turn glassy. Place the ravioli in the pot of boiling water. They will sink to the bottom, as soon as they float to the top, they are done. Count on about 3 minutes. Place the ravioli in the pan with the tomatoes and add some cooking liquid. Serve on a plate, crumble basil leaves over it and some Parmesan cheese. One last turn of the pepper mill and serve hot. Bon appetit
PASTA AMATRICIANA
Ingredients
400 g pasta, 2 shallots, 2 garlic cloves, 2 red peppers, 4 tomatoes, 2 dl tomato coulis from a can or fresh, 1 dl white wine, olive oil, bacon, chili flakes.
Preparation
Chop the garlic, the red peppers and the shallots finely, stew them in the olive oil, once glazed deglaze with the white wine. Finely chop the ripe tomatoes (I replaced them with cherry tomatoes on a sprig), add to the mixture and simmer together with the tomato coulis or passata for 5 minutes. Cook the pasta al dente. Take another pan and fry the bacon and add it to the sauce. Once the pasta is cooked, mix it into the sauce and you’re done. I have a little secret: since the tomatoes can make it a little sour, I have a little trick up my sleeve: I add two big squeezes of De Vos de Lemmens Argentina sauce to make it a little spicier. (But this stays between us).
MACARONI WITH GOAT CHEESE AND PARMA HAM
Ingredients
500gr macaroni, 1 tablespoon butter, 1 onion chopped finely, 100 gr Parma ham cut into strips, 500 ml soy cream (I used light cream mixed with soy cream) 200gr goat cheese Chavroux, 3 tablespoons grated Parmesan cheese, Gryere ground, plenty of salt and pepper and Italian herbs.
Preparation
Preheat the oven to 180 ° C. Cook the macaroni al dente in salted water. Drain and keep warm. Meanwhile, heat the butter in a deep pan and gently fry the onions until they are transparent. Add the ham and fry for another 2 minutes, then add the cream and goat cheese. Stir well until the cheese has melted. Season to taste with salt, pepper and Italian seasoning. Now mix in the pasta. Mix well. Spoon everything into an oven dish, sprinkle with the Parmesan cheese and Gryere and bake in the oven for another 20 minutes until the top is crispy brown.
POLPETTE DI SALSA DI POMODORO CON RICOTTA
Ingredients
Salt pepper, 1 onion, 1-2 cloves garlic (I used two), 500 gr minced meat mixed, 1 to 2 tablespoons olive oil solo is also allowed, 1.5 tablespoons tomato paste, 1 teaspoon flour, 400 ml tin of diced tomatoes, pizza herbs, pasta ( linguine or thick spaghetti or ribbons) 100 gr ricotta more is also allowed… Milk 150 ml water.
Preparation
Bring plenty of water to a boil. Peel and chop the onion and garlic. Mix half of the onion with the minced meat. Heat the oil in the pan and gently fry the meatballs until cooked. When the meatballs are cooked, remove them from the pan and set aside. Be careful not to clean the pan, fry the onion and garlic in the pan of meatballs until translucent with some oil. Briefly fry the tomato concentrate and flour. Add the diced tomatoes and 150 ml of water. Season the sauce with a few turns of the mill and add the pizza herbs to taste. Cook for ten minutes, adding water if necessary. Cook the pasta according to the package, or if you have homemade pasta even better of course. Stir the ricotta into the sauce…. Add the meatballs and let simmer for a few more minutes to warm up the meatballs, add some cooking liquid from the pasta, and if you see that the sauce is getting a little too thick add some milk… Add the pasta to the sauce stir well to taste….Dish up in a deep plate….
LEMON – RICOTTA PESTO WITH PASTA AND CRAYFISH
Ingredients :
400 gr penne, 2OO ml passata, 1 packet mini vine tomatoes,1 clove of garlic, 2 tablespoons oregano, 300 gr crayfish, 1 chili pepper, 250 gr ricotta, 60 gr gr grated parmesan, 1 untreated lemon, 1 bunch of basil, pizza herbs, Knorr Italian kettle, 1 bouillon cube for pasta and rice Knorr
Preparation :
Cook the pasta according to the package along with the Knorr pasta and rice stock cube. Scrub the lemon clean and grate the peel. Cut the pepper into rings. Finely chop the basil (keep a few leaves aside for finishing. Take a mixer and a mixing bowl. In the mixing bowl, put the ricotta 1 tablespoon of lemon zest and the basil, mix well until you obtain a smooth pesto. Add some salt and pepper to season, as desired. Cut the mini vine tomatoes fine and a clove of garlic. Put butter in a bowl, fry the garlic and fry the vine tomatoes, add the passata and simmer. Add a pinch of pizza seasoning. Now you can also add the Knorr Italian kettle to the tomatoes. Once the mini vine tomatoes are cooked you can mix the sauce. Add 2 spoons of pasta cooking liquid. Heat olive oil in a separate pan and fry the crayfish and chili peppers, very briefly. Drain the pasta and mix it with the tomato sauce. Mix in the crayfish. Serve on a plate and place a spoonful of lemon-basil ricotta pesto on the pasta, finish with a basil leaf. Bon appetit.
Tip:
Be careful with the chili peppers, they can overpower the dish. Never rub your hands in your eyes.
Do you have ricotta pesto left over? Don’t worry it’s also super delicious on a bruschetta or on a sandwich together with a slice of raw ham.
Do you have leftover crayfish that have been fried? Then you can give them in a bowl as a snack.
Bon appetit !
MAC AND CHEESE
Ingredients :
1 teaspoon dried basil, cumin and dried oregano, pepper, salt, 720 ml diced canned tomatoes, 1 kg minced beef, 1 tablespoon chopped garlic, 250 gr chopped onion, 250 gr chopped green bell pepper, 2 tablespoons oil, 500 gr macaroni, 300 gr ground cheddar cheese
Preparation :
Cook the macaroni as directed on the package, once cooked drain in colander and set aside.Put the oil in a pan and let it warm. Add the bell bell pepper, onion and garlic to the oil and fry until cooked. Now add the minced meat and fry until the minced meat is cooked. Add the tomatoes to the meat, season with salt and pepper to taste. Now add the oregano and basil, then the cumin (be careful with cumin; it can be very spicy so add gradually and taste). Take a large bowl and add the macaroni and meat mixture together. Stir well so everything is well mixed. Take a large baking dish and divide the macaroni and meat mixture in the dish. Spread the ground cheddar over the macaroni and bake in the oven at 170° C for about 25 to 30 minutes. Remove the dish from the oven as soon as you see that the cheese has browned and is bubbling. Bon appetit! Tip: you can replace the beef with mixed minced meat or chicken mince!
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