Variations

Procedure eggs, oil, and salt.

Working from the center outward, gradually mix the flour into the eggs to make a dough.

When it is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour has been incorporated, add more flour, a little at a time. Knead well for at least 15 minutes. Cover the dough and let it rest for at least 30 minutes.

Cut the dough into 3 to 5 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. See Figure 19.4. Working with one piece of dough at a time, 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. See below for cutting instructions.

Cutting Instructions

Fettuccine or Tagliatelle: Roll dough thin and cut with wide cutting rollers.

Taglierini: Roll dough thin and cut with narrow cutting rollers. Papardelle: Cut by hand, using a fluted cutting wheel, into long noodles about 3/4 inch (18 mm) wide.

Tonnarelli: Roll dough to the same thickness as the width of the narrow cutting roller. Cut with the narrow cutting rollers. The result is like square spaghetti.

Bow ties: Cut into rectangles about 1V2 x 3 in. (4 x 8 cm). Pinch in the middle to make a bow.

Lasagne: Cut by hand into broad strips about 8-12 in. (20-30 cm) long.

Spinach Pasta

Clean 1 lb (450 g) AP spinach, discarding stems. Simmer 5 minutes in salted water. Drain, rinse in cold water, and squeeze dry. Chop as fine as possible. Incorporate in basic pasta recipe, adding it to the flour at the same time as the eggs. Reduce the quantity of eggs to 4.

Other Colored Pastas

Other colored vegetables, in small quantities, cooked until tender and pureed or chopped fine, can be substituted for spinach to color pasta. For example, try experimenting with beets, red bell peppers, and carrots.

Whole Wheat Pasta

Substitute whole wheat flour for half of the white flour.

Buckwheat Pasta

In place of the 1 lb (450 g) white flour, use 10 oz (280 g) buckwheat flour and 6 oz (180 g) white flour. Omit the olive oil.

Figure 19.4 Working with fresh egg pasta.

Figure 19.4 Working with fresh egg pasta.

Figure Working With Fresh Egg Pasta

(a) Set the rollers of the machine at their widest setting. Pass the piece of dough through the rollers, fold in thirds, and repeat until the dough is smooth.

(b) Decrease the opening between the rollers one notch at a time and pass the dough through them to roll to desired thickness.

(c) Pass the rolled-out dough through the appropriate cutters to make pasta of desired size and shape.

(a) Set the rollers of the machine at their widest setting. Pass the piece of dough through the rollers, fold in thirds, and repeat until the dough is smooth.

(b) Decrease the opening between the rollers one notch at a time and pass the dough through them to roll to desired thickness.

(c) Pass the rolled-out dough through the appropriate cutters to make pasta of desired size and shape.

(d) To make ravioli, lay a thin sheet of pasta on the workbench. Deposit portions of filling on the dough using a spoon, small scoop, or pastry bag.

(e) Cover with another sheet of pasta.

(d) To make ravioli, lay a thin sheet of pasta on the workbench. Deposit portions of filling on the dough using a spoon, small scoop, or pastry bag.

(e) Cover with another sheet of pasta.

(f) Press down between the mounds of filling to seal the layers of pasta together. Try to remove air bubbles from between the layers.

(g) Cut out the ravioli with cutters, or cut them apart with a pastry wheel.

(f) Press down between the mounds of filling to seal the layers of pasta together. Try to remove air bubbles from between the layers.

(g) Cut out the ravioli with cutters, or cut them apart with a pastry wheel.

Ravioli with Cheese Filling

Portions: 25 Portion: 5 oz (150 g) uncooked or approximately 7 oz (200g) cooked

U.S. Metric Ingredients

3 lb 1.4 kg Ricotta cheese ■ P r o c e d

8 oz 250 g Parmesan cheese, grated

5 5 Egg yolks

3/4 cup 50 g Chopped parsley

12 tsp 2 mL Nutmeg to taste to taste Salt to taste to taste White pepper

412 lb 2 kg

Fresh pasta

Per serving:

Calories, 410; Protein, 21 g; Fat, 17g (38% cal.); Cholesterol, 205 mg; Carbohydrates, 42 Fiber, 1 i Sodium, 270 mg.

2. Roll the pasta into thin sheets.

3. Over half the pasta, make small mounds of the cheese filling about 1 tsp (5 mL) each, arranging them in a checkerboard pattern about 1V2-2 in. (4-5 cm) apart.

4. Lay the remaining pasta over the top and press down between the mounds of cheese to seal well (see Figure 19.4). While doing this, try to avoid sealing large air bubbles inside the ravioli. Note: If the pasta is fresh and moist, the layers will seal together if pressed firmly. If it is dry, moisten the bottom layer lightly between the mounds of cheese, using a brush dipped in water. Do not get the pasta too wet.

5. Cut the ravioli apart with a pastry wheel. Check each piece to be sure it is completely sealed.

6. The cheese filling does not keep well, so the ravioli should be cooked the same day they are made. They can be held briefly on sheet pans covered with dry, clean towels; turn them over from time to time so they do not stick. Alternatively, cook them immediately in boiling salted water, keeping them slightly underdone. Drain and rinse under cold water, drain, and toss with oil or melted butter. Spread in a single layer on a sheet pan and refrigerate. They can then be reheated to order by sauteing them briefly in butter or oil or by dipping them in boiling water.

7. Serve with your choice of sauce, such as tomato sauce, meat sauce, tomato cream sauce, or just melted butter and parmesan cheese.

Fettuccine Alfredo

Portions: 10 Portion size: 6-7 oz (175-200g)

1 cup

I5G mL

1. Combine the cream and butter in a sauté pan. Bring to a sim

I oz

6G g

Butter

mer, reduce by one-fourth, and remove from heat.

l'/2 lb

7GG g

Fresh fettuccine

2. Drop the noodles into boiling salted water, return to a full boil,

and drain. The noodles must be slightly undercooked because

they will cook further in the cream.

l cup

6 oz to taste to taste

I5G mL l75 g to taste to taste

Heavy cream Freshly grated parmesan cheese Salt Pepper

Per serving:

Calories, 500; Protein, 17 g; Fat, 32 g (56% cal.); Cholesterol, 195 mg; Carbohydrates, 35 g; Fiber, 1 g; Sodium, 430 mg.

Put the drained noodles in the pan with hot cream and butter. Over low heat, toss the noodles with two forks until they are well coated with the cream.

Add the remainder of the cream and the cheese and toss to mix well. (If the noodles seem dry at this point, add a little more cream.)

Add salt and pepper to taste.

Plate and serve immediately. Offer additional grated cheese at the table.

Variations

Fettuccine with Vegetables I (Fettuccine Primavera)

Fresh, lightly cooked vegetables can be added to fettuccine to make a great variety of dishes. In the basic recipe, use about half the quantity of cream. Select 4-6 fresh vegetables, cook them al dente, cut into appropriately small sizes and shapes, and add them to the pasta when it is being tossed in the cream. The following are examples of appropriate vegetables:

Mushrooms Tiny green beans

Peas Asparagus

Broccoli Artichoke hearts

Red or green bell pepper Zucchini

Small quantities of finely diced ham, prosciutto, or bacon can also be added as a flavor accent.

Fettuccine with Vegetables II

Prepare like Fettuccine with Vegetables I, but omit all butter and cream. Instead, toss the freshly cooked fettuccine and cooked vegetables with olive oil. Add parmesan cheese as desired.

Fettuccine with Seafood

Use half the quantity of cream and cheese in the basic recipe. Prepare like Fettuccine with Vegetables I, adding only 1 to 3 types of vegetables. At the same time, add desired quantity of cooked seafood, such as shrimp, scallops, crab, or lobster. For a fuller flavor, reduce a small amount of fish stock and white wine with the cream in the first step.

Fettuccine with Gorgonzola

Prepare as in basic recipe, except use light cream instead of heavy cream in the first step. Omit the second quantity of heavy cream, and instead add 6 oz (175 g) gorgonzola cheese (Italian blue cheese). Reduce the quantity of parmesan cheese to 2 oz (60 g).

Fettuccini with Vegetables II

Spaghettini Puttanesca

Portions: 10 Portion size: approximately 12 oz (350g) U.S. Metric Ingredients

Tomatoes, preferably fresh

2 fl oz

60 mL

Olive oil

2. Heat the olive oil in a sauté pan over moderate heat. Add

5

5

Garlic cloves, chopped

the garlic and sauté for a minute.

l5

l5

Anchovy fillets, chopped

3. Add the anchovy fillets and sauté for a few seconds.

S tbsp

S0 g

Capers, drained

4. Add the tomatoes, capers, and olives. Bring to a boil.

5 oz

l50 g

Black olives, pitted and sliced

Cook 2-3 minutes.

tsp

2 mL

Dried oregano

5. Remove from heat. Add the oregano, the parsley, and the

S tbsp

45 mL

Chopped parsley

second quantity of olive oil. Season to taste with salt and

1 fl oz

S0 mL

Olive oil

pepper.

to taste

to taste

Salt

to taste

to taste

Pepper

2 lb 900 g Spaghettini 6. Boil the spaghettini, drain, toss with the sauce, and serve immediately. Grated cheese is usually not served with this dish.

Per serving:

Calories, 500; Protein, 16 g; Fat 13 g (23% cal.); Cholesterol, 5 mg; Carbohydrates, 80 g; Fiber, 9 g; Sodium, 460 mg.

Linguine with White Clam Sauce

Portions: 10 Portion size: approximately 12 oz (350g)

U.S.

Metric

Ingredients

■ Procedure

4 dozen

4 dozen

Cherrystone clams

1. Open the clams. Strain and reserve 1 pt (500 mL) of their juice.

Chop the clams coarsely.

1 cup

250 mL

Olive oil

2. Heat the olive oil in a large sauté pan. Add the garlic and brown it

4-6

4-6

Garlic cloves,

very lightly. Do not let it get too brown, or it will be bitter.

sliced thin

3. Add the red pepper and then, very carefully, add the wine. (If the pan

tsp

2 mL

Red pepper flakes

is very hot, you may want to cool it a little first to prevent dangerous

'/2 cup

125 mL

Dry white wine

spattering when the liquid is added.) Reduce the wine by half.

(optional)

4. Add the reserved clam juice and reduce by half.

2 tsp

10 mL

Dried oregano

5. Add the oregano.

2 lb 4 tbsp to taste

900 g 60 mL to taste

Per serving:

Calories, 600; Protein, 21 g; Fat, 24 g (36% cal.); Cholesterol, 25 mg; Carbohydrates, 74 g; Fiber, 7 g; Sodium, 40 mg.

Linguine 6. Drop the linguine into boiling, salted water and boil al dente. Drain

Chopped parsley and plate.

Black pepper 7. While the linguine is boiling, add the chopped clams and the parsley to the olive oil mixture. Heat gently, just until the clams are hot. Do not overcook them, or they will be tough.

8. Add pepper to taste. (Because clams are salty, the sauce will probably not need any salt, but taste to make sure.)

9. Spoon the sauce over the hot linguine and serve at once.

_ 10. Many people prefer this dish without parmesan cheese, but provide it on the side for those who want it.

'{¡Jj Baked Lasagne

Portions: 24 Portion size: 8 oz (225g)

U.S. Metric Ingredients

■ Procedure

112 lb 700 g Ricotta cheese 2 oz 60 g Parmesan cheese, grated 2 2 Eggs to taste to taste Salt to taste to taste Pepper

1. Mix together the ricotta, parmesan, and eggs. Season to taste with salt and pepper.

2 lb 900 g Fresh pasta or spinach pasta

2. Cut the fresh pasta into lasagne noodles. Cook them in boiling salted water, drain, and rinse in cold water. Lay them out in a single layer on oiled sheet pans.

3 qt 3 L Meat Sauce (p. 639) 112 lb 700 g Mozzarella cheese, shredded

4 oz 125 g Parmesan cheese, grated

Per serving:

Calories, 450; Protein, 26 g; Fat, 25 g (50% cal.); Cholesterol, 150 mg; Carbohydrates, 29 g; Fiber, 2 g; Sodium, 590 mg.

3. Ladle a little meat sauce into a standard hotel pan, 12 x 20 inches (20 x 50 cm). Spread it across the bottom.

4. Arrange a layer of noodles in the pan. Then add a layer of the ricotta mixture, a layer of noodles, a layer of sauce, and a layer of mozzarella.

5. Continue making layers of noodles, ricotta, sauce, and mozzarella until all ingredients are used. Top with parmesan cheese.

6. Bake at 375°F (190°C) for about 45 minutes. Cover lightly with foil at first to keep it from drying out, but remove the foil for the last 15 minutes of baking time.

Variations

Other ingredients can be added to lasagne, such as sliced cooked meatballs, sausages, zucchini, eggplant, and so forth. It is best to add only one or two ingredients so the lasagne doesn't seem like a catchall for leftovers.

If meat items are added to the lasagne, you may use plain tomato sauce instead of meat sauce. The ricotta mixture may also be omitted, especially if other protein items are added or if the quantity of mozzarella is increased.

Pesto (Fresh Basil Sauce)

Yield: about 3 cups (750 mL) Portions: 12 Portion size: 2 oz (60 mL)

2 qt

US cups 2 oz

112 tsp 5 oz 112 oz

Metric

375 mL 60 g

Ingredients

Fresh basil leaves Olive oil

Walnuts or pine nuts

(pignoli) Garlic cloves Salt

Parmesan cheese, grated Romano cheese, grated

Procedure

1. Wash the basil leaves and drain well.

2. Put the basil, oil, nuts, garlic, and salt in a blender or food processor. Blend to a paste, but not so long that it is smooth. It should have a slightly coarse texture.

3. Transfer the mixture to a bowl and stir in the cheese.

4. To serve, cook pasta to order according to the basic procedure. Just before the pasta is done, stir a little of the hot cooking water into the pesto to thin it, if desired. Toss the drained pasta with the pesto and serve immediately. Pass additional grated cheese.

Vegetable Ravioli in Lemon Grass Broth

Portions: 12 Portion size: 4 oz (125g) (uncooked weight) 2 floz (60mL) broth

U.S.

Metric

Ingredients

l lb

500 g

Chinese cabbage

6

6

Scallions

6 oz

175 g

Snow peas

4 oz

125 g

Carrots

4 oz

125 g

Mushrooms, trimmed

2 floz

60 mL

Vegetable oil

l floz

30 mL

Soy sauce

l tsp

5 mL

Sesame oil

2 tbsp

30 mL

Chopped cilantro

to taste

to taste

Salt

l lb 8 oz

750 g

Fresh pasta dough

as needed

as needed

Water or egg wash

Procedure

1. Cut the Chinese cabbage into fine shreds.

2. Trim and slice the scallions.

3. Trim the snow peas and cut diagonally into thin julienne.

4. Trim, peel, and grate the carrots.

5. Chop the mushrooms coarsely.

6. Heat the oil in a large sauté pan. Add the vegetables and sauté until wilted.

7. Add the soy souce. Lower the heat to moderate and continue to cook until the vegetables are tender and there is no liquid in the pan.

8. Remove from the heat and cool. Add the sesame oil and the cilantro. Adjust the seasoning with salt.

9. Roll the pasta dough into thin sheets. Lay half the sheets on the worktable.

10. Place mounds of the vegetable mixture about 3-4 in. (8-10cm) apart on the pasta, using about oz (15 g) for each mound. This quantity makes about 60 ravioli, or 5 per portion.

11. Brush the exposed pasta with water or egg wash. Top with the remaining sheets of pasta. Press the layers of pasta together to seal them, at the same time pressing around the vegetable mounds to eliminate air bubbles. Cut into round or square ravioli

4 stalks

4 stalks

Lemon grass

1 oz

30 g

Ginger root, sliced

4

4

Scallions, sliced

1 qt

1 L

Water

to taste

to taste

Salt

as needed

as needed

Cilantro leaves for garnish

Per serving:

Calories, 250; Protein, 9 g; Fat, 9 g (33% cal.); Cholesterol, 90 mg; Carbohydrates, 32 g; Fiber, 3 g; Sodium, 190 mg.

Per serving:

Calories, 250; Protein, 9 g; Fat, 9 g (33% cal.); Cholesterol, 90 mg; Carbohydrates, 32 g; Fiber, 3 g; Sodium, 190 mg.

12. Trim off and discard the tops of the lemon grass stalks. Crush the bases, then chop coarsely.

13. Combine the lemongrass, ginger, scallions, and water in a saucepan. Simmer 10-15 minutes, until the water is lightly flavored. Strain and season to taste with salt.

14. Drop the ravioli into boiling salted water. Reduce the heat and simmer about 3 minutes, until the pasta is cooked.

15. Remove the ravioli with a skimmer and drain well.

16. Arrange the ravioli in broad soup plates and pour the lemon grass broth over them. Garnish with a few leaves of cilantro.

Rigatoni or Penne with Sausage and Clams

Portions: 8 U.S.

Portion size: approximately 10 oz (300g) pasta and sauce, plus 3 clams Metric Ingredients

1 fl oz

30 mL

Olive oil

Procedure

8 fl oz

250 g

Italian sausage, cut into

1.

Heat the oil in a sauté pan. Add the sausage and sauté until just

V2-in.(1- cm) slices

cooked. Remove with a slotted spoon.

4 oz

125 g

Onion, chopped

2.

Add the onion and diced peppers to the fat in the pan.

4 oz

125 g

Green bell pepper, diced

Sauté briefly until just starting to get tender.

4 oz

125 g

Red bell pepper, diced

3.

Add the tomatoes, saffron, and hot pepper. Simmer about

6 oz

180 g

Tomatoes, peeled,

5 minutes.

seeded, chopped

4.

Meanwhile, add the penne or rigatoni to boiling salted water

pinch

pinch

Saffron

and boil al dente.

to taste

to taste

Hot red pepper flakes

5.

Shortly before the pasta is cooked, return the sausage to the

1 lb

500 g

Rigatoni or penne

pan with the vegetable mixture. Set over moderately high heat.

24

24

Littleneck clams,

Add the clams and cover. Cook just until the clams open. Do not

well scrubbed

overcook, or they will be tough. Season with salt and pepper.

to taste

to taste

Salt

6.

Drain the pasta and immediately transfer to pasta bowls for

to taste

to taste

Pepper

serving.

8 tsp

40 mL

Chopped parsley

7.

Top with the contents of the pan, dividing the clams, sausage,

and vegetables evenly among the servings.

8.

Sprinkle with chopped parsley. Serve immediately.

Per serving:

V

A R I A T I O N S

Calories, 340; Protein, 18 g; Fat, 9 g (24% cal); Cholesterol, 30 mg; Carbohydrates. 47 g; Fiber. 6 g; Sodium. 170 mg.

Mussels may be substituted for clams. Adjust the quantity as desired. If

neither clams nor mussels are available, the dish can be made with

shrimp, although its flavor and character will be quite different.

Rigatoni or Penne with Sausage, Peppers, and Tomatoes

Omit the seafood from the recipe and double the quantity of sausage.

Portions: 15 U.S.

1 lb

Portion size: 6 oz (175 g) Metric

450 g

Ingredients

Elbow macaroni

Procedure

Cook macaroni according to basic method for boiling pasta. Drain and rinse in cold water.

1 qt

1 tsp dash 1 lb as needed as needed

5 mL dash 450 g as needed as needed

Medium Béchamel, hot (p. 171) Dry mustard Tabasco

Cheddar cheese, grated Garnish: Bread crumbs Paprika

Per serving:

Calories, 330; Protein, 14 g; Fat, 17 g (46% cal.); Cholesterol, 50 mg; Carbohydrates, 31 g; Fiber, 1 g; Sodium, 290 mg.

2. Flavor the white sauce with the dry mustard and Tabasco.

3. Mix the macaroni with the cheese. Combine with the béchamel.

4. Pour into a buttered half-size hotel pan. Sprinkle with bread crumbs and paprika.

5. Bake at 350°F (175°C) until hot and bubbling, about 30 minutes.

Note: Cheese sauce may be used instead of béchamel. If you do so, reduce grated cheese to 4 oz (100 g) or omit.

Fettuccine with Chiles and Grilled Chicken

Portions: 8 Portion size: approximately 12 oz (360g)

U.S.

Metric

Ingredients

Procedure

1 lb to taste

450 g to taste

Chicken breasts, boneless and skinless Chili powder

1.

Season the chicken breasts lightly with chili powder and salt. Coat with oil. Marinate in the refrigerator until ready to cook.

to taste

to taste

Salt

as needed

as needed

Olive oil or corn oil

4 fl oz 1 fl oz

120 mL 30 mL

Sour cream Lime juice

2.

Mix together the sour cream and lime juice. Refrigerate until needed.

12 oz

360 g

Tomatoes, peeled, seeded, and chopped

3.

Warm the tomatoes and garlic gently in the oil. Add the chile pepper strips. Season to taste with salt.

1 tsp

5 mL

Garlic, minced

4.

Grill the chicken.

2 fl oz

60 mL

Olive oil or corn oil

4 oz

120 mL

Mild green chiles (see note),

roasted, peeled (p. 529), and cut into small strips to taste to taste Salt roasted, peeled (p. 529), and cut into small strips to taste to taste Salt

10-12 oz 300-360 g Fresh fettuccine (see note)

8 oz 240 g Monterey jack cheese, grated

6 oz 180 g Avocado, sliced

Per serving:

Calories, 440; Protein, 24 g; Fat, 27 g (55% cal.); Cholesterol, 65 mg; Carbohydrates, 25 g; Fiber, 3 g; Sodium, 260 mg.

Note: Green bell peppers may be substituted for the chiles if desired.

To add to the character of the dish, prepare fresh egg pasta according to the recipe on page 640, adding 5 tbsp (75 mL) chili powder for each pound (450 g) of flour.

5. Cook the pasta in boiling water. Drain and immediately toss together with the tomato mixture.

6. Add the cheese and toss lightly. Check for seasonings and add more salt if necessary. Put into pasta bowls or serving plates.

7. Slice the grilled chicken. Arrange the sliced chicken and sliced avocado on top of the pasta.

8. Drizzle with the sour cream mixture. Serve at once.

Variation_

To serve as a main course, increase the quantity of chicken as desired.

Pizzoccheri

Portions: 12 U.S.

Portion size: S oz (240 g) Metric

Ingredients

Procedure l!2 lb

7GG g

Buckwheat pasta dough (p. 640)

1. Prepare the pasta: Roll the buckwheat pasta dough into sheets slightly thicker than for fettuccine. Cut the sheets into strips 1 in. (2.5 cm) wide, then cut the strips diagonally into pieces about 3 in. (8 cm) long.

1IG g 6G g

Butter

Garlic, crushed

2. Prepare the garlic butter: Heat the butter in a small saucepan and add the garlic. Cook until the garlic is golden brown, then strain the butter and discard the garlic.

1 lb

I lb

S oz

4 oz

45G g

9GG g

I4G g 1IG g

Small, waxy potatoes, cut into 54-in. (6-mm) slices Swiss chard, stalks only, cut into 2-in. (5-cm) pieces Taleggio cheese, sliced into small pieces Parmesan cheese, grated

Per serving:

Calories, 380; Protein, 18 g; Fat, 18 g (42% cal.); Cholesterol, 135 mg; Carbohydrates, 38 g; Fiber, 4 g; Sodium, 610 mg.

3. Drop the potatoes and chard into a large pot of boiling salted water. Cook at a slow boil just until the potatoes are tender.

4. When the potatoes are cooked, drop the buckwheat noodles into the water with the potatoes. Boil until the pasta is just cooked but al dente. Drain immediately in a colander.

5. Transfer the mixture to a large, buttered gratin dish or to several small gratin dishes.

6. Pour the garlic butter over the mixture and toss gently to coat the noodles, potatoes, and chard with the butter.

7. Add the Taleggio and parmesan cheeses and mix in gently.

8. Bake at 400°F (200°C) until the mixture is hot and bubbling and the top is lightly browned, about 10 minutes.

Per serving:

Calories, 380; Protein, 18 g; Fat, 18 g (42% cal.); Cholesterol, 135 mg; Carbohydrates, 38 g; Fiber, 4 g; Sodium, 610 mg.

Pizzoccheri

Whole Wheat Maltagliate with Porcini and Peas

U.S. Metric Ingredients

■ Procedure

112 lb 700 g Whole wheat pasta dough (p. 640)

1. Prepare the pasta: Roll out the dough into sheets as for making fettuccine. By hand, cut the pasta into triangles about 3 in. (8 cm) across.

2 oz 60 g Dried porcini mushrooms

2. Put the dried mushrooms in a bowl and cover them with hot water. Let stand 30 minutes.

3. Lift the mushrooms out of the water, squeezing them dry and letting the water run back into the bowl.

4. Cut the mushrooms into 12-in. (1-cm) pieces.

5. Strain the soaking liquid through a paper filter to remove sand or soil.

6 fl oz 180 mL Olive oil 1 tbsp 15 mL Finely chopped garlic 4 tbsp 60 mL Chopped fresh parsley 1 lb 450 g Peas, fresh or frozen

6. Heat the olive oil in a sauté pan. Add the garlic. Cook until the garlic is soft.

7. Add the mushrooms. Stir to coat with oil.

8. Add the soaking liquid, parsley, and peas. Simmer until almost all the liquid has evaporated.

2 oz 60 g Butter to taste to taste Black pepper

4 oz 120 g Parmesan cheese, grated

Per serving:

Calories, 600; Protein, 23 g; Fat, 36 g (53% cal.); Cholesterol, 160 mg; Carbohydrates, 50 g; Fiber, 7 g; Sodium, 360 mg.

9. In a separate pot, boil the pasta in salted water until al dente.

10. Drain and immediately add to the peas.

11. Add the butter and pepper. Toss to coat the noodles with oil and butter.

12. Add the grated cheese and toss to mix.

13. Serve immediately.

Rice Sticks, Singapore Style

Portions: 10 Portion size: 8 oz (225g) U.S. Metric Ingredients

Procedure l oz

30 g Dried Chinese black mushrooms

1. Soak the dried mushrooms in warm water until soft.

2. Remove the mushrooms from the water and squeeze them dry. Cut off and discard the stems.

3. Cut the mushroom caps into julienne.

l tbsp 4 fl oz 3 tbsp

15 mL Soy sauce

120 mL Water or chicken stock

75 mL Madras curry powder

4. Mix together the soy sauce, water or stock, and curry powder.

l lb

430 g

Thin rice noodles (rice sticks)

5. Soak the noodles in warm, not hot, water until softened, about 20 minutes. Drain.

l tbsp

l3 mL

Vegetable oil Eggs, beaten

6. Heat the oil in a wok or large sauté pan. Add the egg and swirl it to cover the bottom of the pan in a thin layer.

7. As soon as the egg is set, remove it to a cutting board. Cut into thin shreds.

fl oz

60 mL

Vegetable oil

8.

4

Scallions, cut diagonally

9.

into thin shreds

lC.

tbsp

l3 mL

Finely chopped garlic

ll.

tbsp

l3 mL

Finely chopped fresh ginger root

tsp

3 mL

Salt

oz

223 g

Small shrimp, peeled

l2.

and deveined

oz

223 g

Mung bean sprouts

l3.

oz

llC g

Red bell peppers, cut julienne

oz

llC g

Cooked pork or chicken,

l4.

cut julienne

Calories, 320; Protein, 13 g; Fat, 10 g (28% cal.); Cholesterol, 115 mg; Carbohydrates, 45 g; Fiber, 3 g; Sodium, 500 mg.

Heat the rest of the oil in the same wok or pan until very hot. Add the scallions, garlic, ginger, and salt. Stir-fry for 1 minute. Add the shrimp and stir-fry until the shrimp is about half cooked. Add the bean sprouts, peppers, mushrooms, and meat. Continue to stir-fry until the sprouts and peppers are cooked but still somewhat crisp.

Add the noodles and continue to stir-fry until the items are well mixed and hot.

Add the curry mixture. Quickly stir and toss the mixture to distribute it evenly. Continue to stir-fry until the liquid is absorbed.

Return the shredded omelet to the pan and toss to mix in.

Serve immediately.

Per serving:

Calories, 320; Protein, 13 g; Fat, 10 g (28% cal.); Cholesterol, 115 mg; Carbohydrates, 45 g; Fiber, 3 g; Sodium, 500 mg.

SINGAPORE NOODLES

The city-nation of Singapore sits at the tip of the Malay Peninsula, which juts into the Indian Ocean. Situated as it is between India and China, Singapore has been an important stop on trade routes between East and West. Thus, it is not surprising that its cooking should show the influences of many regions, such as curry from India and rice noodles from south China.

That's a good story, but there isn't much evidence that the dish called Rice Stick Singapore Style, or Singapore Noodles, was invented in Singapore. Rather, it was probably invented in Chinese restaurants in Europe in the 1970s and quickly became popular around the world. Today, it is one of the most popular dishes in Chinese restaurants from Hong Kong to London.

Use a good brand of Madras curry powder to create the true flavor of this dish.

Rice Sticks, Singapore Style

DUMPLINGS

Dumplings are starch products made from soft doughs or batters and cooked by simmering or steaming.They are served as side dishes and in soups and stews. Many national cuisines have their own kinds of dumplings. (For Chinese filled dumplings or wontons, see p. 328.)

Potato Dumplings

Portions: 10 U.S.

Metric

Ingredients

Boiled potatoes, peeled, cold Flour

Procédure

1. Grate the potatoes into a mixing bowl.

2. Add the flour and salt and mix lightly until just combined.

3. Add the eggs and mix well to form a stiff dough. Work in more flour if necessary.

4. Divide the dough into 20 equal portions. Roll each piece into a ball. Refrigerate 1 hour. Dumplings may be made ahead up to this point.

125 g 125 g

Butter

Dry bread crumbs

Per serving:

Calories, 360; Protein, 8 g; Fat, 11 g (28% cal); Cholesterol, 65 mg; Carbohydrates, 57 g; Fiber, 3 g; Sodium, 680 mg.

5. Heat the butter in a sauté pan and add the bread crumbs. Sauté for a few minutes, until the crumbs are toasted and brown. Set aside.

6. Place the dumplings into a pot of boiling salted water. Stir so that they rise to the top and don't stick to the bottom of the pan. Simmer 10 minutes.

7. Remove with a slotted spoon and place in a single layer in a hotel pan (or onto serving plates).

8. Top with the toasted buttered bread crumbs. Serve 2 pieces per order. (Dumplings may also be served with melted butter or with pan gravy.)

Variations_

One or more of the following may be added to the dough: V4 cup (60 mL)

chopped parsley; 4 oz (125 g) diced bacon, cooked crisp; 2 oz (60 g) onion, chopped fine and sautéed in butter or bacon fat.

Spaetzle

Portions: 15 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

6

6

Eggs

cups

375 mL

Milk or water

1 tsp

5 mL

Salt

Vu tsp

0.5 mL

Nutmeg

Vu tsp

0.5 mL

White pepper

1 lb

450 g

Flour

or more

or more

as needed

as needed

Butter, for service

Per serving:

Calories, 260; Protein, 7 g; Fat, 15 g (52% cal.); Cholesterol, 120 mg; Carbohydrates, 24 g; Fiber, 1 g; Sodium, 310 mg.

Procedure

1. Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.

2. Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.

3. Let the batter stand 1 hour before cooking to relax the gluten.

4. Set a colander (or a spaetzle machine, if available) over a large pot of boiling salted water. The colander should be high enough so that the steam doesn't cook the batter in the colander.

5. Place the batter in the colander and force it through the holes with a spoon.

6. After the spaetzle float to the top of the water, let them simmer 1-2 minutes, then remove them with a skimmer. Cool quickly in cold water and drain well.

7. Cover and refrigrate until service.

8. Sauté portions to order in butter until hot. Serve immediately.

Potato Gnocchi with Tomato Sauce

Portions: 16 U.S.

Ingredients

Procedure

2 kg 500 g

All-purpose potatoes Flour

1. Wash the potatoes but do not peel. Boil until tender.

2. Peel the potatoes while they are still hot, and force them though a food mill.

3. Add about three-fourths of the flour to the potatoes and knead to make a soft, sticky mixture. Continue to work in more flour to form a soft, smooth dough. It should still be somewhat sticky. You may not need all the flour.

4. Divide the dough into smaller pieces. Roll each piece into a sausage shape about V2 in. (1.56 cm) thick. Cut into pieces about 3/4 in. (2 cm) long.

5. To shape the gnocchi, pick up one piece of the dough and press it with the fingertip against the times of a fork. Then flip the piece with the finger and allow it to drop on the worktable. This will give the piece grooves on one side and an indentation on the other side.

3 pt 1.5 L Tomato Sauce for Pasta (p. 639) 15-2 cup 350 mL Grated parmesan cheese

Per serving:

Calories, 380; Protein, 10 g; Fat, 17 g (40% cal.); Cholesterol, 5 mg; Carbohydrates, 47 g; Fiber, 4 g; Sodium, 680 mg.

6. Drop the gnocchi into a large quantity of boiling salted water. When they float to the surface, let them boil 10-15 seconds, then remove with a skimmer or slotted spoon.

7. Plate the gnocchi. Top each portion with 2 fl oz (60 mL) tomato sauce and 1 tbsp (15 mL) grated parmesan cheese.

Variations_

Gnocchi may be served with other pasta sauces, such as pesto, or simply with melted butter and grated cheese.

Continue reading here: Terms For Review

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