Week 7 - Tomato Sauce, Bechamel, & Pasta

Recipe - Italian Tomato Sauce

Ingredient Amount Unit
Mirepoix, small dice 8 oz
Garlic Cloves, minced 4 ea
Canned, Chopped
Tomatoes 3 lbs
Bouquet Garni/w Basil 1 ea
Sugar to taste  
Salt and Pepper to taste  
Yield 1.5 qts
Procedure -
1 Sweat the mirepoix and garlic in oil in a large pot
2 Add canned chopped tomatoes with juice and bouquet garni
3 Simmer for 45 - 1 hour until desired consistency is reached
4 Season to taste with salt, pepper, and sugar (if necessary)

Recipe - Bechamel
Ingredient Amount Unit
Butter 2 oz
AP Flour 2 oz
Milk 1 qt
Half an Onion 1 ea
Bay Leaf 1 ea
Salt and Pepper to taste  
Whole Clove 2 ea
Yield 1 qt
Procedure -
1 Heat milk and make a light roux with the butter and AP flour
2 Make a onion pique with the onion, bay leaf, and clove
3 Slowly add milk to the roux, stirring continuously
Add onion pique and simmer bechamel for 20 - 30 minutes until sauce is
4 thickened
Season to taste and strain
5

Recipe - Pesto
Ingredient Amount Unit
Basil Leaves 1 qt
Roasted Garlic 4 ea
Oil 6 oz
 Walnuts or Pine Nuts 1 oz
Parmesan, grated 4 oz
Salt and Pepper to taste  
Yield
Procedure -
1 Puree garlic, walnuts, parmesan, and oil in a Robocop
2 Consistency should be loose
3 Add basil leaves and puree until combined
4 Season to taste and adjust consistency with additional oil
Note Puree basil for too much time will dullen the pesto color

Recipe - Pasta
Ingredient Amount Unit
AP Flour 8 oz
Eggs 3 ea
Oil 0.25 oz
Salt pinch  
Yield
Procedure -
1 Mound flour on a table and add salt
2 Form a well in the middle of the flour and add eggs and oil
Gently beat the eggs and incorporate the flour working in eggs in circles until
3 flour is incorporated
4 If the dough is too wet add additional flour
5 Knead dough for an additional 15 minutes
6 Wrap in plastic and let rest for at least 30 minutes

Recipe - Spinach and Cheese Ravioli Filling

Ingredient Amount Unit
Spinach 1 lb
Ricotta 8 oz
Parmesan, Grated 2 oz
Egg Yolks 2 ea
Nutmeg to taste  
Salt and Pepper to taste  
Yield
Procedure -
1 De-stem and sauté spinach. Strain well and rough chop cooked spinach
2 Mix together the ricotta, parmesan, and egg yolks
3 Season to taste with salt, pepper, and nutmeg
4 Incorporate spinach and set filling in a strainer overnight
Recipe - Pasta Alfredo with Kale
Ingredient Amount Unit
Fresh Pasta    
Bechamel 8 oz
Parmesan, grated 6 oz
Kale 4 oz
Onion, Small Dice 1 oz
Butter 2 oz
Pesto    
Yield
Procedure -
1 Tear kale into small pieces
2 Sweat onion in the butter in a sauté pan
Heat bechamel sauce and incorporate parmesan cheese - Adjust consistency
3 with milk or cream
4 Blanche the pasta in boiling salted water, strain, and add to the alfredo sauce
5 Add kale and sauté until cooked and add to the pasta
6 Garnish with pesto

Recipe - Pasta Carbonara

Ingredient Amount Unit
Fresh Pasta    
Pancetta or Bacon 2 oz
Garlic Clove, Minced 1 ea
Parmesan, grated 1 oz
White Wine 2 oz
Salt and Black Pepper to taste  
Parsley, Minced to taste  
Yield
Procedure -
1 Sauté the pancetta or bacon on medium heat, until crisp and fat is rendered out
2 Cook pasta in boiling water when pancetta or bacon is close to finished
3 Add the minced garlic and white wine to pancetta or bacon and reduce by half
4 Whisk egg yolk into wine and heat briefly - do not scramble egg
5 Add pasta to sauce on low heat and coat noodles
6 Remove from heat and finish with parmesan, salt, black pepper, and parsley
Garnish with parmesan crisp

Recipe - Ravioli with Tomato Sauce

Ingredient Amount Unit
 Fresh Pasta    
Ravioli Filling    
Tomato Sauce 4 oz
Pesto 1 ea
Yield
Procedure -
1 Roll fresh pasta into sheets and make raviolis
2 Heat tomato sauce in a sauté pan
3 Blanche raviolis in boiling water remove and toss into tomato sauce
4 Garnish with pesto