Posts Tagged ‘pasta’

Cook the Part: Handmade Pasta with Homemade Sauces

Friday, October 15th, 2010 No comments

Last night we tested the latest chapter of Cook the Part.  Ten professional women demonstrated that cooking is not a lost art.  We made cheese and Sausage/veal ravioli with two sauces, pesto and marinara fresca.  The main course was accompanied by Green Beans with Bread Crumbs and Parsley.

The evening started with an Antipasti platter of Italian cheeses and meats, along with Gorgonzola bread and Focaccia with dipping oil, followed by a Caesar salad prepared by the teams.  The recipe for the pasta dough appears in this earlier post.

 Cook the Part: Handmade Pasta with Homemade Sauces

Ten Women Revive the Art of Pasta Making

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Pasta group cooking

These recipes and how to host a Cook the Part event will be covered in great detail in the upcoming book.  Cook the Part events are great for teambuilding!

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Marinara Fresca – 15 Minutes to a Great Pasta Sauce

Monday, October 4th, 2010 No comments

When the wives of Italian fishermen saw the boats arrive at the docks, they put this quick sauce on the stove. It was finished in 15 minutes and was served with the favorite pasta for the day along with freshly baked bread. Try it!28 oz. can Italian plum tomatoes
6 cloves garlic, crushed
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup olive oil
3 tablespoons freshly chopped basil

Add tomatoes, garlic, salt and pepper to the bowl of a food processor.
Process until tomatoes are chopped and ingredients are combined.
With motor running, add the olive oil until well incorporated.
Simmer in a small saucepan for 15 to 20 minutes.

Remove from heat and stir in the chopped basil.

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Cooking with your house guests

Monday, September 20th, 2010 No comments
Bobi and Bella helped with the pasta dinner on Saturday night.  We made fresh pasta dough (recipe in an earlier post) and we used the dough for two types of ravioli:  veal and sausage and cheese.  These were served with pesto and a fresca marinara.  These recipes will be featured in the handmade pasta chapter of Cook the Part.  The recipe for the cheese filled ravioli follows:

Cheese Filling

1 pound ricotta
1/3 cup parmesan, freshly grated
3 large cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon black pepper
3 large egg yolks
2 tablespoons Italian parsley, finely chopped
¼ pound mozzarella, finely diced

 

1.  Mix
Mix all ingredients, incorporating the eggs one at a time.

2.  Chill.
Cover and chill until ready to fill raviolis.

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Bobi and Bella visiting and cooking

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Making pasta with Bella and Bobi

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Make a well out of the flour and break the eggs into the center.

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Slowly stir the egg into the flour.

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Learning technique of gradually stirring the eggs into the flour

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