PASTA

BY LINA DANI
 

SMOKED SALMON PASTA WITH SWEET TOMATOES

  • 1 yellow onion
  • Butter for frying
  • 2 fish cube stocks
  • 400g smoked salmon
  • 200ml white whine
  • 200ml crème fraiche
  • S & P
  • Cayenne powder
  • 25g butter
  • 1 pot fresh dill
  • Fresh tagliathelle pasta
  • 6 tomatoes
  • 2 cloves garlic
  • French herbs
  • Olive oil
  • Parmesan cheese

Boil the tagliathelle accordingly.  Fry the chopped yellow onion in butter in a frying pan until soft. Add the cube stocks and fresh grounded white pepper. Stir and add the white whine. Reduce until half andthen add crème fraiche. Smooth it off with some butter. Season to taste, but be careful with the salt since the cube stocks are very salty. Add the smoked salmon cut into smaller pieces just before serving and last the chopped dill.
Serve with pasta and sweet tomatoes.

Sweet tomatoes

Cut the tomatoes in preferable pieces and fry them in olive oil on low heat for a couple of minutes, add chopped garlic, herbs and a pinch of salt.

VEGGIES AND BACON ON FRESH PASTA

  • 300g bacon
  • 10cm leek
  • 8 fresh champignons
  • 1 red bell pepper
  • 1 broccoli
  • 1/2 cauliflower
  • 8 fresh asparagus
  • 200 ml whipping cream
  • 200gshredded cheese
  • butter
  • S&P
  • Taghliatellepasta

Cook the pasta accordingly. Cut the leek in slices, fry in butter in a frying pan, add sliced champignons, sliced bell pepper, broccoli and cauliflower in smaller pieces and then small bits of bacon, let it fry for 5 minutes, then add the asparagus cut in 2 cm long bits. Add the cream and let it come to a boil. Add cheese, season to taste and then mix the whole thing with the fresh warm pasta. Serve with warm bread.

ZUCCHINI TAGLIATELLE WITH BEEF

  • 4 lightly pounded slices of beef tenderloin (150g each)
  • s & p
  • olive oil

Sauce:

  • 1 large tomato
  • 6 cloves of garlic
  • olive oil
  • s & p
  • 1 veggie stock cube
  • 400ml tomato juice
  • 1 pot fresh basil
  • butter

Zucchini Tagliatelle:

  • 200g tagliatelle
  • 1 large zucchini
  • olive oil
  • 100ml fresh shredded parmesan

To do the sauce, make a cross in the shell and dip it quickly in boiling water. Peel of the shell and cut into small pieces. Peel and slice the garlics thin. Fry the garlic in olive oil and pepper on low heat. Add the tomato juice and the cube stock, let it simmer for 5 minutes. Add the tomato meat and finely chopped basil, save some leafs for garnish. Add 2 tbsp. butter.

To do the pasta, slice the zucchini thinly lengthwise with a potato peeler, then cut them again in noodle thin stripes. Boil the tagliatelle accordingly, add the zucchini stripes 1 minute at the end. Drain and sprinkle a little olive oil, add the parmesan cheese and fold together.

To do the beef, season the meet with s & p on both sides. Brush each with a little olive oil. Grill on high heat 1-2 minutes on each side.

Assemble by laying the zucchini pasta on warm, large plates, add the sauce around. Top it with the grilled beef and garnish with basil leaves and more parmesan.

ASPARAGUS PASTA WITH PINK SHRIMPS

  • 300g fresh pasta
  • 200 g fresh green asparagus
  • 200 ml creme fraiche
  • 2 tbsp. seafood fund or 1 stock cube
  • 100 ml chopped fresh thyme, parsley and dill
  • s & p
  • cayenne powder
  • 200 g peeled fresh pink shrimps

Boil the pasta accordingly. Trim and slice the asparagus. Let 200 ml creme fraiche, seafood fund and asparagus simmer in a sauce pan for 2 minutes. Add the herbs, season to taste. Mix the sauce with the pasta, top with the shrimps, lemon veggies and fresh dill.

Serve with warm bread.

SPAGHETTI BOLOGNESE, MY WAY : )

Make a double dash, and use the leftover for Sundays lasagna!!

  • Spaghettini pasta
  • 500g minced beef
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red chili
  • 4 carrots, peeled and finely shredded
  • 1 can crushed tomatoes
  • 100 ml chili sauce
  • soya sauce
  • paprika powder
  • shredded nutmeg
  • S&P
  • chili flakes
  • dried oregano
  • bbq sauce

Fry onion, chili and garlic in butter together in a large fry or sauté pan. Put aside. Then fry the minced beef in butter until golden, press the meat while frying so there are no lumps…add the onion mix and stir in all the other ingredients. Let it simmer for 10 minutes. Then add 300 ml of whipping cream. Stir and season to taste, add more of all spices until really hot and tasty.
Serve with spaghettini, garlic bread and cole slaw.

Cole slaw

  • ½ white/ red head of cabbage
  • 2 carrots
  • ½ red onion
  • 50ml mayonnaise
  • 50ml crème fraiche
  • 4tbsp. white wine vinegar
  • 4tbsp. water
  • S&P
  • chili powder

Shred the cabbage and carrots, chop the onion finely . Mix together with the rest and season to tast. Let it rest in the fridge for a while.

LASAGNA

Hopefully you made dubble dash of bolognese and still have some left…

  • fresh lasagna sheets
  • bolognese
  • cheese sauce
  • shredded cheese

Start with buttering a gratin dish and then do layers of cheese sauce, bolognese, and lasagna sheets until the dish is almost full. Sprinkle the top with shredded cheese and save some space for it to bake in the oven. Bake for 20 minutes when you are using fresh pasta sheets.

Cheese sauce:

  • 100g butter
  • 4tbsp. flour
  • 200ml water
  • S&P
  • shredded nutmeg
  • 100ml whipping cream
  • 200ml mature cheese

Melt butter in a sauce pan, add flour and whisk until smooth. Dilute with water and let it come to a boil and simmer for 5 minutes. Add the cream and the shredded cheese and season to taste.  Add more water if the sauce is to heavy.

Serve with lettuce, cucumber, tomatoes, red onion, carrot. Cut and combined into a lovely salad with a dressing of, sour cream mixed with crushed garlic, S&P

SPAGHETTI CARBONARA

  • 300g spaghetti
  • 140g bacon
  • 1 yellow onion
  • 1 clove of garlic
  • 2 eggs
  • 50ml whipping cream
  • 100g shredded parmesan
  • fresh parsley
  • S&P

Boil the spaghetti accordingly.
Cut the bacon into small pieces then fry along with chopped onion and garlic in a dash of olive oil. Whisk the eggs with cream and warm it up carefully. 
Take it off the stove, add ½ of the parmesan. Season. 
Mix it with the warm pasta. Add the bacon, onion and garlic on top. 
Sprinkle the parsley on top and serve with warm bread, the rest of the parmesan and some fried mushrooms on top.

BEEF PASTA WITH SAMBAL OELEK

For 6 servings you will need:

  • 300g fresh tagliatelle
  • 400g minute steak
  • 100g fresh champignons 
  • 3 red or yellow onions
  • butter
  • 300ml cream
  • 1tsp sambal oelek
  • 2tbsp soya sauce

Cut the meat into thin slices then peel and chop the onions. Whisk together the sambal, soy and cream in a saucepan.
Fry the meat, onions and sliced champignons respectively, quickly in a skillet with butter.
Add the sambal sauce and let cook together.

Serve with freshly boiled pasta, warm bread and a green salad