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How To make Cheese Pasta Roll with Tomato Sauce
TOMATO SAUCE:
1 lb Tomatoes
2 tb Butter
2 ea Shallots, peeled, minced
Bouquet garni ** Salt (to taste) Pepper (to taste) PASTA ROLL:
2 tb Butter
1/2 c Ham, smoked, diced
4 ea Scallions, minced
8 oz Cheese, cream, softened
1/4 c Cheese, Parmesan, grated
1/2 c Cheese, Ricotta
2 lg Eggs
1/2 ts Pepper, black
2 ea Pasta, spinach, sheets
( 12 x 4 inches ea. ) 1/2 lb Prosciutto, sliced
:
1/4-inch thick 1 ga Stock, chicken
Chives, chopped ** Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use. Tomato Sauce: ============= To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel. Remove the seeds and chop the tomatoes. Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat. Add tomatoes and bouquet garni. Season to taste. Cook covered over medium heat for 30 minutes. Remove shallots and bouquet garni, then puree. Reserve sauce. Pasta Roll: =========== In a saute pan, melt the butter and add the diced ham and scallions. Cook over medium heat for about 2 minutes until scallions are soft. Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth. Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well. Cover and refrigerate at least 2 - 3 hours. Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges. Brush the border with a little melted butter. Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up. Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture. Wrap roll in a double thickness of cheesecloth and tie each end securely with string. Repeat for second pasta sheet. Fill a large saute pan with chicken stock. Bring the stock to a boil and add pasta rolls. Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes. Drain and cool before removing string and cheesecloth. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates. Garnish with chopped chives. Serve warm or at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA
How To make Cheese Pasta Roll with Tomato Sauce's Videos
Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly
These make-ahead Lasagna Roll Ups combine best of classic Lasagna but they much easier to serve, bake faster, freezer-friendly and can be enjoyed right away – no resting time required!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
LASAGNA ROLL UPS INGREDIENTS:
►12 lasagna noodles cooked to package instructions
►16 oz ground beef 85% lean
►24 oz marinara sauce
►1/2 cup diced onion
►3 garlic cloves minced
►1 tsp sea salt or to taste for red sauce
►1/2 tsp black pepper or to taste
►1/2 tsp dried oregano
►15 oz ricotta cheese
►1 large egg
►1/4 cup parmesan cheese shredded
►3 cups mozzarella cheese shredded, divided
►1/4 cup parsley chopped, plus more to garnish
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Parmesan Cheese Wheel Pasta
Cheese wheel pasta has constantly been featured across the internet, so I finally had to give it a try. So, we shipped an 80 pound parmesan cheese wheel straight from Italy. The first trip, it was damaged in transit. I don't know exactly what that means...did it roll off the truck? Did somebody accidentally damage it so they could eat it? I mean, who doesn't want some fresh Parmigiano Reggiano. But it really does make me think. Hmm...
But the second trip, it made it all the way to my kitchen in Boston. After learning the delicate yet demanding process of opening the cheese wheel, we dug out a bowl within the cheese, lit it on fire to get a cheesy sauce, then added our fresh, homemade egg pasta to with some garlic cream sauce and blended it together. The result? Indescribable.
Homemade Pasta
2 cups all-purpose flour
2 eggs + 4 yolks
Cream Sauce
1/2 cup butter
4-6 cloves garlic
2 tbsp all-purpose flour
2 cups heavy cream
grated parmesan until thickened sauce
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How To Make THE BEST Baked Spaghetti | Easy & Cheesy Spaghetti Recipe #MrMakeItHappen
Baked Spaghetti was one of the very first things I learned to cook when I moved out on my own. Back then I just dumped a jar of Ragu on some noodles and topped it with cheddar cheese, lol. Today though, I show you guys how to really elevate this childhood classic! Let's #MakeItHappen
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Shopping List:
1 28oz can Tomato Sauce
1 28oz can chopped tomatoes
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1 lb mild italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
italian seasoning
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
basil
Shredded cheddar cheese (enough to top the pasta before it goes into the oven - 1-2 cups)
Cheese Layer:
1 cup shredded parmesan cheese
16 oz Mozzarella cheese (save some for the top)
1/2 cup sour cream
5.2 oz boursin garlic and herb cheese
fresh chopped parsley
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
Directions:
Start by making your pasta sauce. Heat olive oil in a dutch oven or sauce pot and add onion and bell pepper over medium heat. Once the veggies are tender (after about 3-4 minutes) - add in your ground beef and italian sausage. Cook the meat until fully cooked and begin to season with all purpose seasoning (salt, pepper, garlic, onion powder) red pepper flakes, and italian seasoning. Next, add in garlic paste and tomato paste and mix to combine. Cook 1-2 minutes and then deglaze with red wine or chicken stock. Bring to a boil and then add in your tomato sauce and chopped or crushed tomatoes. Allow the sauce to come up to a simmer and cover with a lid (on low heat) and simmer for at least 30-45 minutes and up to 1-2 hours - stirring occasionally. Add fresh Basil leaves for added flavor. Add sugar as needed to balance the acidity (should only need a pinch or two)
In a separate mixing bowl, add your cheese layer ingredients and mix to combine. Season to taste and refrigerate until needed. Boil pasta to package instructions.
In a casserole dish, add a thin layer of meat sauce to the bottom and then add sauce to your spaghetti noodles to coat. Add a layer of sauced spaghetti and then your cheese layer - top with shredded cheese. Add another layer of spaghetti and top with a thin layer of meat sauce and shredded cheese. Bake on 375 for 30 minutes or until browned and bubbling.
NEVER boil your spaghetti again! ???? #shorts #pasta
This recipe will literally change your life! #shorts
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Gobble | Red Sauce Pasta | रेड सॉस पास्ता
Red Sauce Pasta
Ingredients:
For Red Sauce
1 pkt Knorr Thick Tomato soup
2 tsp olive oil
1 bay leaf / tej patta
½ cup finely chopped onion
½ medium sized onion, finely chopped
1 tsp basil leaves, finely chopped
¼ tsp chili flakes
½ tsp mixed herbs
salt to taste
¼ tsp pepper, crushed
3 tbsp parmesan cheese / any cheese, grated
For Boiling Pasta
1 cup boiled penne pasta / any pasta of your choice
5 cups water or as required to boil
salt to taste
Method:
1) In a large kadai heat olive oil and saute bay leaf and garlic till they turn aromatic. Also saute onions till they change colour.
2) Further add Knorr Thick Tomato soup & saute for 5 minutes.
also add basil leaves, chili flakes, mixed herbs, pepper, salt and mix well.
3) Cover and simmer for 10 minutes and add in boiled pasta .
4) Mix gently, making sure the sauce has coated well.
5) Finally, serve red sauce pasta hot topped with parmesan cheese or any cheese of your choice.
Get your Thick Tomato Soup here:
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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