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CCT 01-05-2011 Food: Imenu Jump 3
CCT 01-05-2011 Food: Imenu Jump 3
Spinach and
Pasta achieves the required
thickness. The pasta sheet mushroom lasagna
thawed, drained and
squeezed dry
according to package di-
rections, omitting salt and
over sauce; top with half of
ricotta cheese mixture,
From Page C1 will become very long — if ¼ cup grated Parmesan fat. Drain; set aside nine half of mushroom mixture,
8-ounce package un-
you are having trouble cheese noodles. 1½ cups sauce, and 1 cup
cooked lasagna noodles (or
using the fingers of one keeping the dough from 1 teaspoon dried Italian Heat oil in a nonstick mozzarella cheese. Repeat
homemade noodles) seasoning skillet over medium heat. layers, ending with noo-
hand, bringing the ingredi- folding onto itself or are 1 teaspoon olive oil
ents together into a firm making ravioli, cut the 1 teaspoon pepper Add mushrooms; saute 3 dles. Spread ½ cup sauce
7 cups sliced mushrooms 3 large egg whites minutes. Add nutmeg and over noodles.
dough. sheet of dough in half and (about two 8-ounce pack- 25.5-ounce bottle fat- garlic; saute 5 minutes. Set Cover and bake at 375
If the dough feels too feed each half through
dry, add a few drops of ages) free marinara sauce aside. degrees for 40 minutes.
separately. Generally, the 3 cups sliced shiitake Cooking spray
water; if it’s too wet, add a second-from-last setting Combine ricotta and next Uncover; sprinkle with re-
little more flour. mushroom caps (about 3 cups 12 ounces shred- five ingredients (ricotta maining 1 cup mozzarella
is best for tagliatelle and two 3½-ounce packages) ded part-skim mozzarella through egg whites); set cheese and Parmesan
Knead the pasta until
the last setting is best for ½ teaspoon ground nut- cheese aside. Preheat oven to 375 cheese; bake 10 minutes.
smooth, 2 to 5 minutes.
ravioli and any other meg 2 tablespoons grated degrees. Let stand 10 minutes be-
Lightly massage it with a
shapes that are to be filled. 3 garlic cloves, minced Parmesan cheese Spread ½ cup marinara fore serving. Garnish with
hint of olive oil, pop the
After the pasta has 2 15-ounce containers Fresh oregano leaves sauce in bottom of a 13- oregano leaves, if desired.
dough into a plastic food
reached the requisite light ricotta cheese (optional) by-9-inch baking dish
bag, and allow it to rest at thickness, hang it over a
2 10-ounce packages coated with cooking spray. Source: www.cooking
room temperature for at broom handle or the back frozen chopped spinach, Cook lasagna noodles Arrange 3 lasagna noodles light.com
least 30 minutes. The of a chair to dry a little —
pasta will be much more this will make cutting it
elastic after resting. easier in humid weather, as
it will not be so sticky. Or,
Using the pasta machine: if you’re in a hurry, you can
Start to feed the blob of dust the pasta with a little
pasta dough through the flour and place it on clean
widest setting of a pasta kitchen towels and let it
machine. As the sheet of rest for just a short spell.
dough comes out of the Shape the pasta by hand
machine, fold it into thirds or pass the pasta through
and then feed it through the chosen cutters and
the rollers again, still on then drape the cut pasta
the widest setting. Pass over the broom handle or
the dough through this chair back again to dry just
setting a total of 4 or 5 a little, until ready to cook.
times. You can, of course, again
This effectively kneads toss the cut pasta lightly in
the dough, ensuring the re- flour, preferably semolina
sulting pasta is silky flour, and lay out in loose
smooth. bundles on a tray lined
Pass the pasta through with a clean kitchen towel.
the machine again, start- Use as soon as possible
ing at the widest setting before it sticks together.
and gradually reducing the
settings, one pass at a Source: http://leitesculi
time, until the pasta naria.com