Practices I March & April 2012 (pasta & their sauce)
A. BOOLOGNAISE SAUCE
- 3 TBS olive oil
- 3 TBS butter
- 1 large onion, finely chopped
- 2 stalks celery finely chopped
- 1 carrots finely chopped
- 2 bay leaves
- 1 tsp dry oregano (more to taste) or 1 tsp fresh
- 1/4 cup red wine (optional)
- 1 can tomatoes paste
- 8 oz tomato sauce – Hunts or similar
- 1 lb good quality beef minced
- 1/2 tsp salt or to taste
- IN the heaviest, deepest pot you have, heat the oil/butter.
- Add the chopped onion and saute briefly over medium heat until just translucent.
- Add carrot and celery (put celery after onion & carrot soft). Sauté over medium heat until soft, stirring occasionaly about 8 minutes.
- ADD the tomatoes paste, tomato sauce, the oregano and the bay leaves and stir thoroughly. When the mixture has started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble.
- Put the minced beef to another sauce pot, breaking it up with a fork.
- Sauté over medium heat, stirring.
- Add salt to taste, stir, and cook until the meat has lost its raw, red color.
- After the meats has lost its raw put & mix meats with vegetables.
- Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally adding more hot water as necessary.
- Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)
- YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later.
B. CARBONARA SAUCE
- 3 tbsp olive oil
- 150g pancetta(bacon), sausages etc, cut into strips/cube
- 4 fresh egg yolks (use only very fresh eggs)
- 4 tbsp grated Parmesan cheese
- Freshly ground black pepper
- 1 tbsp chopped flat-leaf parsley
- Heat the olive oil in a large frying pan.
- Add the pancetta and saute until it is browned but not too crisp.
- Turn off the stove, Add a splash of cream & fresh milk for an extra-creamy sauce.
- Place the egg yolks, cheese, generous grinding of black pepper on pot sauce/pot pan.
- Beat Mix well with spatula.
- Turn on the stove with small fire, beaten all ingredient till creamy.
- Mix together pasta with carbonara sauce.
C. TOMATO CONCASE :
- Peeled tomato/ fresh tomato 300 grams, boil then skinned&seeded, roughly chopped
- Garlic, 2 cloves, minced
- Onions, 1 / 2 fruit, chopped
- Tomato paste, 1 tablespoon
- Basil leaves, 4 slices, chopped
- Oregano, 1 teaspoon
- Thyme, 1 / 4 teaspoon
- Bay leaves (bay leave), 3 pieces
- Olive oil, 2 tablespoons
- Granulated sugar, 1 tablespoon
- Salt, to taste
- Heat the olive oil, saute garlic, onions until fragrant.
- Enter the tomato paste, bay leaves, oregano and thyme.
- Mix well. Add tomatoes and other ingredients. Cook over medium heat until tomatoes are soft and water is shrinking. Lift.
- Tomate concase ready for use.
D. ANTIPESTO SAUCE
- 2 cups fresh basil leaves
- Pinch of salt.
- 3 tablespoons pine nuts.
- 1/2 cup freshly grated Parmesan cheese.
- 1/2 cup cheddar cheese cut cube.
- 1/2 cup button mushroom sliced.
- 1/2 cup bacon, sausages etc cut cube.
- 2 cloves garlic.
- 1/2 cups olive oil.
- Combine the basil leaves and salt in a food processor until finely chopped like purée.
- Toast the pine nuts in a hot dry skillet, stir over low heat for 2-3 minutes, until they are golden brown.
- Add the Parmesan, pine nuts, garlic, and olive oil to the food processor, gradually to get a smooth sauce.
- Add more oil if the pesto is too dry.
E. PIZZA DOUGH
- * 1 tablespoon active dry yeast, or 1 oz (25 g) brewer’s yeast
- * 1 1/2 cups (350 cc) cold water
- * 3 1/2 cups (500 g) flour
- * 1 tablespoon extra-virgin olive oil
- * pinch of salt
- In a small bowl, sprinkle the yeast on the cold water and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.
- Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a hole in the center.
- Pour the yeast mix in the center . . .
- . . . . then the olive oil and a pinch of salt.
- Using a spatula, draw the ingredients together.
- Then mix with your hands to form a dough.
- Sprinkle some flour on the work surface. Place the dough on the floured surface.
- Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands.
- With your hand, spread a little olive oil inside a bowl.
- Transfer the dough into the bowl.
- On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.
- Cover the bowl with a wet kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.
- When the dough is double its original size, punch it down to eliminate the air bubbles.
- On a lightly floured work surface, cut the dough into three equal pieces.
- On the work surface, using a rolling pin . . .
- . . . . and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.
- Make a pizza about 12 inches in diameter and transfer it to the pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of pasta. Repeat this step with the other 2 dough pieces to make 3 pizzas.
The temperature in the kitchen should be around 68–75 F (20–24 C) for the dough to properly rise.
F. Vegetables Topping:
- 1 tablespoon olive oil
- 2 -3 small zucchini (or both, sliced or diced)
- ½ medium onion (sliced or diced)
- 1 -2 garlic clove (minced or pressed)
- 1 red bell peppers (sliced or diced) or 1 green bell pepper , (sliced or diced)
- 1 -2 cup grated mozzarella cheese
- 1/2 cup mushroom sliced.
- basil or cilantro or oregano , to taste
- 2 cup tomato concase
- Heat oil in large skillet.
- Add veggies and saute lightly until just soft.
- Spread mixture on top of pizza dough leaving a 1/2 to 1 inch border.
- Top with cheese and season to taste using herbs of choice, fresh or dried.