Cheese Tortellini with Roasted Butternut Squash Sauce
2 x recipe for Roasted Butternut Squash1/2 cup low-sodium chicken stockkosher salt and freshly ground black pepper2 teaspoons white truffle oil2 x pkts store-bought cheese tortellini3/4 cup toasted walnuts1/4 bunch fresh flat parsley, for garnishpecorino romano shavings, for garnish
Puree squash and onion with chicken stock in a blender until you have a smooth sauce (add more or less chicken stock as required until you have a nice creamy-textured sauce). Pour into a sauce pan and simmer gently – season with kosher salt and freshly ground black pepper. In a separate pot, fill with water and bring to a boil. Salt generously then cook tortellini according to manufacturer directions. Strain pasta and add to sauce. Toss well to combine and coat everything. Add white truffle oil and stir. Divide amongst plates and top with toasted walnuts and garnish with parsley sprigs. Using a vegetable peeler top with pecorino romano curls.
Time: 50 minutes; Yield: serves 2-4
Roasted Zucchini Fettuccine
2 x recipe for Roasted Zucchini1 clove garlic, peeled1/4 cup low-sodium chicken stock2-3 sprigs fresh thyme1/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper1 pound fettuccine1/2 cup toasted pinenutsgrated ricotta salad, for garnishfresh basil leaves, for garnish
Make sauce by pureeing roasted zucchini with garlic, fresh thyme, olive oil and chicken stock – use more or less chicken stock until you have a creamy-textured sauce. Cook fettuccine in boiling salted water until al dente. Drain pasta and add to zucchini sauce. Season with salt and pepper. Serve in large pasta bowls and shower with grated ricotta, toasted pinenuts and fresh torn basil leaves. Drizzle with a little more good quality extra-virgin olive oil.
Time: 50 minutes; Yield: serves 4
Cauliflower Mac 'N Cheese
1 x recipe Roasted Cauliflower1 pound elbow macaroni, boiled5 cups shredded sharp white cheddar cheesefreshly ground black pepper2 cups panko bread crumbs4 cloves grated garlic1/4 cup chopped fresh flat leaf parsley1/4 extra-virgin olive oil
Puree cauliflower with 1 cup of whole milk until you have a creamy-textured sauce. Pour in a saucepan over medium heat and add grated cheddar cheese. Stir well until melted then add cooked macaroni elbows. Season with salt and pepper. Pour into a medium-sized gratin dish. In a mixing bowl combine garlic with panko bread crumbs and season with salt and pepper. Fold in parsley and wet with olive oil. Sprinkle evenly over the mac n cheese and bake in a 350 degree oven for 30-25 minutes until cheese is bubbly and top is golden brown.
Time: 30 minutes; Yield: serves 4-6
2 x recipe for Roasted Butternut Squash1/2 cup low-sodium chicken stockkosher salt and freshly ground black pepper2 teaspoons white truffle oil2 x pkts store-bought cheese tortellini3/4 cup toasted walnuts1/4 bunch fresh flat parsley, for garnishpecorino romano shavings, for garnish
Puree squash and onion with chicken stock in a blender until you have a smooth sauce (add more or less chicken stock as required until you have a nice creamy-textured sauce). Pour into a sauce pan and simmer gently – season with kosher salt and freshly ground black pepper. In a separate pot, fill with water and bring to a boil. Salt generously then cook tortellini according to manufacturer directions. Strain pasta and add to sauce. Toss well to combine and coat everything. Add white truffle oil and stir. Divide amongst plates and top with toasted walnuts and garnish with parsley sprigs. Using a vegetable peeler top with pecorino romano curls.
Time: 50 minutes; Yield: serves 2-4
Roasted Zucchini Fettuccine
2 x recipe for Roasted Zucchini1 clove garlic, peeled1/4 cup low-sodium chicken stock2-3 sprigs fresh thyme1/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper1 pound fettuccine1/2 cup toasted pinenutsgrated ricotta salad, for garnishfresh basil leaves, for garnish
Make sauce by pureeing roasted zucchini with garlic, fresh thyme, olive oil and chicken stock – use more or less chicken stock until you have a creamy-textured sauce. Cook fettuccine in boiling salted water until al dente. Drain pasta and add to zucchini sauce. Season with salt and pepper. Serve in large pasta bowls and shower with grated ricotta, toasted pinenuts and fresh torn basil leaves. Drizzle with a little more good quality extra-virgin olive oil.
Time: 50 minutes; Yield: serves 4
Cauliflower Mac 'N Cheese
1 x recipe Roasted Cauliflower1 pound elbow macaroni, boiled5 cups shredded sharp white cheddar cheesefreshly ground black pepper2 cups panko bread crumbs4 cloves grated garlic1/4 cup chopped fresh flat leaf parsley1/4 extra-virgin olive oil
Puree cauliflower with 1 cup of whole milk until you have a creamy-textured sauce. Pour in a saucepan over medium heat and add grated cheddar cheese. Stir well until melted then add cooked macaroni elbows. Season with salt and pepper. Pour into a medium-sized gratin dish. In a mixing bowl combine garlic with panko bread crumbs and season with salt and pepper. Fold in parsley and wet with olive oil. Sprinkle evenly over the mac n cheese and bake in a 350 degree oven for 30-25 minutes until cheese is bubbly and top is golden brown.
Time: 30 minutes; Yield: serves 4-6
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