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Fettuccini Carbonara

Pollo a la Cacciatore

Melanzane Parmigiana

FETTUCCINI CARBONARA

INGREDIENTS                                           QTY

FOR PASTA DOUGH

Flour                                                100 Gms

Egg                                                  1 no

Olive oil                                             5ml

Salt                                                  a pinch

FOR THE SAUCE

Bacon (smoked) diced                             2 rashes

Garlic chopped                                     10 gms

Cream                                               100 ml

Egg                                                  1 no

Chopped parsley                                   10 gms

Grated parmesan cheese                         10 gms

Fresh crushed black pepper                      a pinch

METHOD :

-Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt, working from the center outward, gradually mix the flour into the eggs to make a dough. Kneading the dough. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.

- Cover the dough and let it rest at least 30 minutes.

- Cut the dough into 2-3 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.

-Decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to Cook.(Spaghetti/Tagliatelle/fettuccine)

Preparation

-Boil water with salt, to cook pasta .When the water boils put the pasta and cook till AL DENTE

FOR THE SAUCE

-In a bowl make a mixture of cream, egg and parsley. Heat a pan sauté bacon and garlic; add the cooked pasta with some of the liquid. Toss

-Add the mixture of cream, eggs and parsley to the pan of pasta off the flame and keep tossing on the flame until well emulsified and coating.

-Make sure the mixture doesn’t boil or else it will curdle.

-Serve immediately with grated parmesan cheese and sprinkle freshly grated black pepper.

POLLO A LA CACCIATORE

INGREDIENTS                                         QTY

Chicken legs                                              2nos

Flour                                                        20 gms

Olive oil                                                    20 ml

Garlic chopped                                          20 gms    

Onion diced                                               1 no

Rosemary                                                  1 sprigs

Anchovy fillet                                           1 no

Whole Tomato blanched peeled, crushed     150 ml

Red wine                                                   50 ml

Olives halves                                             3 nos

Capsicum dices                                          1 no

Mushrooms quarters                                  4-5 nos

Salt                                                          to taste

Pepper                                                      to taste

Method:

-Season the legs and Dust the chicken legs in flour and brown lightly in oil, remove.

-Heat oil sauté olives ,capsicum and mushrooms and remove.

-Sauté garlic and onion dices, rosemary and anchovies in oil.

-Add the wine reduce little, add the whole tomato blanched and crushed.

-Add the chicken and cook until done .

-Adjust the consistency and taste ,add the sauted olives ,capsicum and mushroom dices. Serve hot

MELANZANE PARMIGIANA

INGREDIENTS                                     QTY

Oil (for frying )                                                 30 ml

Eggplant                                                           2 nos       

For Tomato sauce

Olive oil                                                            20 ml

Onions                                                              ½ no 

Garlic                                                               10 gms

Tomato puree                                                    150 ml

Mozzeralla cheese                                             20 gms

Parmesan cheese                                               30 gms

Basil                                                                         few leaves

Oregano                                                            1 tsp

METHOD:

-Slice the eggplants and sprinkle little salt and keep in order to release the bitter juices.

-pat dry and fry in oil until almost done.

-For the tomato sauce: Sauté garlic and onions in olive oil,add the tomato puree,basil and oregano and simmer for 15 mins, puree.

-grate the cheese and keep aside

-To assemble in a square tin: place a ladle of tomato sauce at the base, arrange the slices of eggplant ,then the sauce ,top with cheese .repeat the process until you finish all the eggplant .you should have a well layered dish .top it up with grated parmesan (breadcrumbs with mixed herbs optional)and bake at 180-190 C until golden 20-25 mins.

-Portion and serve hot.