Bon Appetit or may I say Buon Appetito...!!!
"Temptation" defined as the desire to do something, especially something wrong or unwise. I wonder how such a emotion or feeling can be show negation.
Ingredients:
Refined or whole wheat
flour 200 gm
Egg 1 no.
Water 10-15 ml
Method:
Take the flour and mount it. Make a well in the middle, break egg in it. Gently mix the egg and then the flour. Gradually add some water and keep mix to form a dough. Knead well so as to obtain a soft dough. Sprinkle some flour on the base and knead the dough, then shape it. Keep it on the side to rest for 5 mins.
Make small rounds of the dough (2 no.) . Knock back the dough and flatten it by patting. Roll out the dough into a thin sheet. Make sure the dough does not stick to the platform. Use a knife or a cuter (apply oil or water to the tip) to cut the sheet into a square. Cut thick strips out of the sheet. Pull out fettuccine and hang them to a suspension. Boil water with little salt in it. Put the pasta and let it cook till al dente (firm to bite). Usually a pasta takes 15 minutes to cook.
Your fettuccine is ready.
For the sauce
Ripe Tomato 3 no.
Garlic 1 pod
Olive oil 10 ml
Butter 5 gm (if you like)
Herbs 5 gm
Parmesan cheese 10 gm
Method:
Chop garlic and cut tomatoes. Make a coarse paste of tomatoes. Place a pan over flame with olive oil in it. Put the garlic when in the oil when the pan is not hot. In this way, it helps garlic to release its flavours in the oil and avoids burning of garlic. Add the coarse paste of tomatoes and let it cook. If you like to use finely chopped tomatoes instead of the paste you can do that as well.
You can add shrimps if you have some, The aromas of cooked tomatoes act as an indication. Add some herbs and cheese in it. Mix well. At this stage you can add the pasta and toss it well.
You a tong for plating of pasta. The dish looks presentable when you give it a height. So always mount a pasta into layers and grate parmesan on it. Our last touch is the sprig of basil as a garnish.
So enjoy!!!
Bon Appetit..!!!!
"Temptation is the devil looking through the keyhole.Yielding is opening the door and inviting him in," quoted Billy Sunday. Well the same I encountered. This morning the Italian in me evoked. As they say the whole world eats to live and the Italians live to eat. I find that peculiar to me.
So I decided to make a pasta, a salad and a simple drink. The vital part of cooking are the ingredients. I went out to the market to get some. To make you familiar, I come from North part of Mumbai. In my locality there ain't marts, we still shop from the street hawkers. I roamed around the place in search of the ingredients. I couldn't find pasta, oh no!!!!
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Lets get into the scratch...!! I bought the ingredients from the market and began with the pasta making. My usual favourites are spaghetti, linguine and fettuccine.I am an amateur when it comes to handmade pasta so fettuccine was a right choice for the occasion.
Home made fettuccine
Ingredients:
Refined or whole wheat
flour 200 gm
Egg 1 no.
Water 10-15 ml
Method:
Take the flour and mount it. Make a well in the middle, break egg in it. Gently mix the egg and then the flour. Gradually add some water and keep mix to form a dough. Knead well so as to obtain a soft dough. Sprinkle some flour on the base and knead the dough, then shape it. Keep it on the side to rest for 5 mins.
Make small rounds of the dough (2 no.) . Knock back the dough and flatten it by patting. Roll out the dough into a thin sheet. Make sure the dough does not stick to the platform. Use a knife or a cuter (apply oil or water to the tip) to cut the sheet into a square. Cut thick strips out of the sheet. Pull out fettuccine and hang them to a suspension. Boil water with little salt in it. Put the pasta and let it cook till al dente (firm to bite). Usually a pasta takes 15 minutes to cook.
Your fettuccine is ready.
For the sauce
Ripe Tomato 3 no.
Garlic 1 pod
Olive oil 10 ml
Butter 5 gm (if you like)
Herbs 5 gm
Parmesan cheese 10 gm
Method:
Chop garlic and cut tomatoes. Make a coarse paste of tomatoes. Place a pan over flame with olive oil in it. Put the garlic when in the oil when the pan is not hot. In this way, it helps garlic to release its flavours in the oil and avoids burning of garlic. Add the coarse paste of tomatoes and let it cook. If you like to use finely chopped tomatoes instead of the paste you can do that as well.
You can add shrimps if you have some, The aromas of cooked tomatoes act as an indication. Add some herbs and cheese in it. Mix well. At this stage you can add the pasta and toss it well.
You a tong for plating of pasta. The dish looks presentable when you give it a height. So always mount a pasta into layers and grate parmesan on it. Our last touch is the sprig of basil as a garnish.
So enjoy!!!
Bon Appetit..!!!!
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