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A passion for pasta
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Mediterranean flavours, colours, shapes and sizes find tasty expression in a plateful of pasta.
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There are 42 varieties of pasta. Right: Chef Bitta Kuruvilla
MARCO POLO, 14th century explorer, is believed to have introduced the pasta from China to Italy. Hence there are many forms of it that can be categorised as either oriental or Italian.
Italian style pasta dough is made from durum-wheat flour (semolina). According to Italian food magazines there are 42 varieties of pastas available in the market. In recent years pasta has entered our lives in a big way. Supermarket and deli shelves overflow with every shape, size, flavour, and colour of pastas. From bow ties, wagon wheels, elbows, flat lasagne, thinner fettuccine, spaghetti, penne, fussily, farfelle there is a wide variety to choose from. Fresh pasta can make in different colours like tomato red, beet pink, saffron yellow, spinach green even the purple-black of squid ink. There is mind-boggling variety of sauces to go along with the pastas that lends it a different flavour.
Plain pasta
Ingredients
Plain flour -500 gm
Eggs - 4
Method
Sift flour in to bowl, make well in centre add egg to well. Using fingers gradually mix flour in to eggs. Press mixture in to a ball.
Knead dough for about 10 minutes or until smooth and elastic. Cover dough; stand 20 minute.
Roll out dough on lightly floured surface to desired thickness.
To make fettuccine or taglitelle pasta, firmly roll up sheets of pasta dough. Cut rolls in to slices; unroll slices to form strips.
For chilli, spinach or tomato pasta add 1 tsp of chilli powder, 60 gms of spinach or 80 gms of tomato paste respectively to 500 gm flour before kneading it.
Macaroni alla Bolognaise
Ingredients (4 Portions)
Boiled macaroni pasta - 800 gm
Bolognese sauce
Minced beef without fat-500 gm
Celery -4 stick
Carrots -2
Onion -200gm
Rosemary-2sprig
Tomatoes -10
Garlic -50gm
Olive oil-50ml
Beef stock-350ml
Method
Heat olive oil in a heavy-based saucepan. Brown the meat and then the onions, celery, carrot, garlic, (fine chopped) in the olive oil. Add the blanched tomatoes (chopped without seed) and cook for 10 minutes.
Finally add 350 ml of beef stock, chopped rosemary, salt and pepper to taste. Cover and cook very gently for at least 2 hours.
Adding a little water from time to time. Adjust seasonings.
Toss macaroni pasta in the Bolognese sauce and serve immediately. (According to our taste we can add choice of cooked vegetables)
(Bolognese sauce may be prepared in large quantities and can be kept for several days in the freezer)
Penne in Provencal sauce with stuffed chicken (4 portions)
Ingredients
Boiled penne pasta-600gm
Stuffed chicken breast-4
For Stuffing
Chopped onion - 100gm
Garlic - 50gm
Spinach leaf - 200gm
Mushroom chopped - 100gm
Egg- 1
Oil and seasoning
Method
Sauté the onion, garlic, mushroom and add spinach leaf later with seasoning. Shift to a strainer and remove extra water from the mixture.
Flatten each breast, apply egg wash and fill with stuffing. Roll it in marinate (oil, chopped rosemary, Worcestershire sauce) and grill on a tawa or pan.
Provencal sauce
Ingredients
Olive oil -50ml
Onion chopped -100gm
Blanched and crushed tomato (without seed) -1kg
Garlic chopped -50gm
Rosemary herb, bay leaf-1sprig each
White wine (optional)-200ml
Meat stock -250ml (for vegetarian add veg stock)
Basil leaf /chopped parsley-1 small bunch
Salt, pepper- to taste
Method
Heat oil in a heavy based saucepan. Soften it without browning chopped onions and garlic. Then add blanched tomatoes and cook gently for about 15 minutes. Finally add herbs, wine, and meat stock. Leave to cook, covered for 15 minutes. Then adjust seasonings. Remove the lid and reduce sauce by half. Add some fresh parsley /basil just before tossing in the penne pasta. serve immediately with grilled hot stuffed chicken sliced. Garnish with black or green olives and grated Parmesan cheese.
BITTA KURUVILLA
(Speciality chef Hotel Le Meridien)
kuruvis2@rediffmail.com
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