Discover new flavours with Pasta Sauces
NOVEMBER 2017
4
recipes inside! Tasty recipes inside, see pages 12, 13 and 17.
Prepared by Chef Manuel
Melanzane Parmigiana *serving suggestion
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Discover new flavours with Tesco's Pasta Sauces
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Recipes by Chef Manuel PAGE
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Discover new flavours with Pasta Sauces Melanzane Parmigiana Ingredients:
Method:
-- 2 Medium Aubergines, Sliced Thickly
Start this recipe by frying the Aubergine
-- 3 tbsp Olive Oil for Frying -- 1 x 500g Jar Tesco
Onion & Garlic Pasta Sauce
-- 3 Balls Fresh Mozzarella
-- 4 tbsp Grated Parmesan Cheese -- Handful Fresh Basil Leaves
-- 2 Heaped tbsp Fresh Breadcrumbs -- Rocket Leaves for Serving
slices in a hot pan with the oil for a few
minutes on each side. When ready, pop
them into the oven to continue cooking for 10-15 minutes. When ready, remove the
Aubergine slices from the oven and allow to cool. Grease a large ovenproof dish or individual dishes with a little oil and
spoon a little of the Onion & Garlic Pasta
Sauce in the bottom. Cover with a layer of the sliced Aubergine, cover with more
pasta sauce and then sprinkle with a little
Only
â‚Ź1.69
12
of the grated Parmesan. Tear up the
Mozzarella and lay a few pieces on top, followed by a few fresh Basil leaves.
Repeat this process 3 times, but do not
put any Mozzarella or Basil leaves on the top layer. Instead cover the top with a layer of grated Parmesan mixed with breadcrumbs. Bake in a hot oven at
200`c for 30-40 minutes or until golden and bubbling. Allow to sit for 3 minutes
before serving the Parmigiana dressed with the Rocket leaves on top.
Only
€1.99
By Chef
Tagliatelle Carbonara with Mushrooms Ingredients: -- 500g Egg Tagliatelle Pasta -- 1 tbsp Olive Oil
-- 125g Diced Smoked Pancetta -- 1 tbsp Chopped Fresh Thyme or Rosemary
-- 500g Sliced Mixed Mushrooms -- 1 x 430g Jar Tesco Carbonara Pasta Sauce
-- 3-4 tbsp Grated Parmesan Cheese
Manuel
Method: Start this recipe by boiling a pan of salted water and quickly cook the
Egg Tagliatelle according to the instructions on the packet. Meanwhile, heat the oil in
large pan and brown the diced Pancetta for 3-4 minutes until crispy. Add in the fresh
herbs and Mushrooms and fry for 2 minutes to cook. Add in the Carbonara Pasta Sauce and heat through. Add in the hot cooked
pasta and Parmesan and mix together well. Serve immediately.
Fresh Egg Pasta Recipe Ingredients: -- 300g Flour ’00’ -- 4 Whole Eggs -- 1 Egg Yolk
-- Good Glug Olive Oil
Method: Place the flour in a food
minute. Tip the dough out onto a lightly floured
and the glug of olive oil. Keep whizzing
ball. It should be quite stiff and hard to knead.
breadcrumbs. This should only take a
place for an hour before using.
processor with the whole eggs, egg yolk
surface and knead for a minute and form into a
until the mixture resembles fine
Wrap in cling film and leave to rest in a cool
When the dough is ready, remove it from the fridge cut the dough into 2 pieces. For each
piece, flatten with a rolling pin to about 5mm/¼
in) thickness. Pass the dough through the pasta machine at its widest setting, then reset to the second widest setting. Pass the pasta dough
through the machine again, and then fold into four. Dust with some flour and repeat this
process four more times. It is important to work
the dough until it is nice and shiny, as this gives
it the “al dente” texture. Repeat with the second piece of dough. Your dough is now ready to roll out and use as desired.
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By Chef
Manuel
Cassata Siciliana Ingredients:
Method:
For the filling
Start this recipe by preparing the sweet
-- 300g Fresh Ricotta
Ricotta filling. Mix all the ingredients
-- 60g Icing Sugar
together in a bowl till smooth. Cover
-- 1 tsp Vanilla Essence
and place in the fridge to firm up for 30
-- 40g Chocolate Chips
minutes. Next, slice the brown top layer
-- 40g Chopped Candied Peel
off the sponge and discard. Cut the
When ready, remove the Cassata from
You will also need
sponge into 1cm thick slices. Use the
the tin and place onto a serving plate.
-- 1 Square Vanilla Sponge
slices to line the sides and bottom of a
Heat the Apricot jar to soften then brush
20cm cake tin. Soak the sponge with
all over the sponge to seal. Put aside
-- 3 tbsp Liqueur for Soaking
half of the liqueur then spoon in the
while you roll out the green marzipan to
-- 2 tbsp Apricot Jam
Ricotta filling. Even out using a spoon
a large circle using a rolling pin. Cover
-- 200g Green Coloured Marzipan
then cover completely with another layer
the Cassata completely with the
-- Chocolate pieces &
of sponge. Press down firmly, soak with
Marzipan and cut off any excess.
the remaining liqueur and place in the
Decorate the top with Chocolate pieces
fridge for 1 hour to set.
and Candied Fruits.
(form Smart Bakery)
Candied Fruits for Decorating -- Fruits for decorating
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