Olan Giech
6th Sep 2004, 16:57
Quick recipe:
Pasta
Garlic
Bit of cheddar
2 mozzarelle
Bit of milk
2 cans of tomatoes
salt an pepper
mince (option)
red wine
Basil leaf
Chuck a bit of Extra Virg olive oil in a wide pan, low heat, chuck the garlic in whole and still in its skin, the basil, and the canned toms (get em without their skins) perhaps a bit of puree' too.
Add the salt an pepper.
Semi cook the mince in a seperate pan, and once done drain off the excess fat before dumping into the toms.
Chuck in a small amount of wine, half a glass is enough.
Let it simmer under a nearly closed lid, making sure it doesn't burn, stirring, nurturing, adding a little water if it gets too dry.
Note, when tasting the sauce for salt remember that it's going with the pasta and therefore will need more salt than you might think.
Another pan, a little oil, a little milk over a low flame, stirring in gently and slowly a bit of cheese at a time to make the cheese sauce. Don't burn it, easy to do.
I dip the pasta in boiling water before laying it in dish, so it don't take too much water out of the sauce.
Tear the mozzarella into strips for layering, and go tom sauce-cheese-cheese sauce-pasta-cheese sauce-tom sauce, to the top and layer cheese sauce-tom-cheese.
Bung in a pre-heated oven at 180'C or Gas mark5 for 40 minutes, checking with a sharp knife if the pasta is done.
If IF! you can get hold of Beciamella, italian white sauce in a box you won't need to make a seprate sauce. Tastes better too.
Pasta
Garlic
Bit of cheddar
2 mozzarelle
Bit of milk
2 cans of tomatoes
salt an pepper
mince (option)
red wine
Basil leaf
Chuck a bit of Extra Virg olive oil in a wide pan, low heat, chuck the garlic in whole and still in its skin, the basil, and the canned toms (get em without their skins) perhaps a bit of puree' too.
Add the salt an pepper.
Semi cook the mince in a seperate pan, and once done drain off the excess fat before dumping into the toms.
Chuck in a small amount of wine, half a glass is enough.
Let it simmer under a nearly closed lid, making sure it doesn't burn, stirring, nurturing, adding a little water if it gets too dry.
Note, when tasting the sauce for salt remember that it's going with the pasta and therefore will need more salt than you might think.
Another pan, a little oil, a little milk over a low flame, stirring in gently and slowly a bit of cheese at a time to make the cheese sauce. Don't burn it, easy to do.
I dip the pasta in boiling water before laying it in dish, so it don't take too much water out of the sauce.
Tear the mozzarella into strips for layering, and go tom sauce-cheese-cheese sauce-pasta-cheese sauce-tom sauce, to the top and layer cheese sauce-tom-cheese.
Bung in a pre-heated oven at 180'C or Gas mark5 for 40 minutes, checking with a sharp knife if the pasta is done.
If IF! you can get hold of Beciamella, italian white sauce in a box you won't need to make a seprate sauce. Tastes better too.