Pasta Rolls

Nic and Rocco’s
Imitation Bird’s Nest Pasta
with a twist.

Spinach and Ricotta with Proscuitto

So after watch this season’s My Kitchen Rules, it dawns on me… 

‘Why don’t you try cooking one of their meals?’

Of course this ingenious idea came about half way through the Final episode.

maybe a bit to late?

 I was a Nic and Rocco fan from the first time they cooked, more so because of the Ferrari they had parked in the background.

The Bird’s Nest Pasta 

I loved the idea, because I knew I could make it my own.

Bechamel Pancetta and Mozzarella

So here’s the low down…

I cooked my sauce on simmer from the start, let it stew over for a good hour. Add in the regular flavours, dry white wine, garlic and oregano. Adding in water to reduce the strong tomato flavour and bring out the sweetness.

This is what I used; you don’t need all of this, as I made a few variations.
Parmigiano-Reggiano
San Daniele Prosciutto
Pancetta
Bocconcini
Mozzarella

Ricotta
Spinach

Next we made the spinach and ricotta filling adding in Parmigiano, salt and a bit of pepper.

After making the pasta and preparing it into thin rectangular sheets. While waiting for the water to boil we made Nic and Rocco’s creamy Béchamel Sauce.

Béchamel sauce

330ml milk

Pinch nutmeg

20g butter

30g plain flour

40g grated parmesan

1. To make béchamel sauce, heat milk and nutmeg in a small saucepan until hot. Remove from heat. Season with salt and pepper.

2. Melt butter in a medium saucepan over medium heat. When it begins to foam, add flour and whisk until smooth. Cook, whisking, for a further 3 minutes.

3. Gradually add half the hot milk in a steady stream, whisking constantly until mixture comes together. Slowly whisk in remaining milk. Bring to a simmer. Simmer for about 3 minutes or until thickened. Remove from heat. Whisk in cheese. Strain into a clean bowl. Cover surface with plastic wrap. Stand at room temperature until required.

I had Danz’ help today! He would drop the past for 2-3 mins, or until it was soft but still slightly firm. Like I said we made mixed it up a bit, so each pasta roll is like a little surprise.

The Loop v.2 – Spinach & Ricotta, San Daniele Proscuitto,  Bocconcic, Parmigiano-Reggiano

Cinque Formaggi – Spinach & Ricotta, Mozzarella, Parmigiano-Reggiano and Bocconcini 

Nic&Rocco - Béchamel Sauce, Pancetta and Mozzarella

Spinach and Ricotta Proscuitto Bocconcini Parmigano Mozzarella

SUPER YUMMY!!

 Today I made this specially for…
Danz, who I share all of my food experiences with.

Charlie-Chalk (Dad), who we missed over Easter because the poor guy was stuck in hospital.

And for my dear friend Maha, who I have missed for the past 11 months. Due to us both being so busy discovering the world.

WELCOME HOME MAHA!

Sanjra's Chocloate Ban

Thursday 9th February...

To be honest I didn't even think I would make it this long.

I was dared to give up chocolate for a month.

I chose February (29 days)

CHOCOLATE IS EVERYWHERE!!

my will power is getting strong.

but the temptations have never been higher.

So on the 30th January. I had my last dessert. 

I ordered a Nutella Calzone.

from Il Piatto on Walgrove Road, Horsely Park.

with a double Nutella layer.

topped with strawberries.

Veronica couldn't believe it!

(they dont have nutella pizzas in Italia).

BUT SHE LOVED IT!

Pasta All'Ubriaca with Veronica Zanoni

♪ Songs that remind me of Italy ~ A Far L'amore Comincia Tu ~ ~ Il Piu Grande Spettacolo Dopo Il Big Bang ~ ♪ 

For the next few months we have adopted a new family member, 

all the way from Quatro Castella in Italia...

Veronica Zanoni 

So recently over dinner one night… Like most Europeans, we spent the entire night discussing ‘Food’! In the middle of our massive feast.

Then Veronica says "one night I will make for you, Pasta All'Ubriaca" 

There was no need for a translation! 

As an 18 year old, when I travelled in Italy it was vital information learning the word 'Ubriaca'

 translation: Drunk Pasta

Ingredients: serving 4-5 people

• 4-6 Thick Italian Sausages - Prepare by squeezing out all of the sausage meat into a bowl and separating into smaller then bite size chunks.
• 500g of Pasta – We used penne mezzanine rigate.
• 3 x 750ml bottles of Donnari, Lambrusco Dell’Emilia. Semi-dry Italian Red Wine 
• Pancetta - You can find pancetta at any Italian deli ask them to cut it thick (5mm) - Prepare by dicing into 5mm-10mm (1cm) squares
• Thickened cream.. only need a little bit for pouring
• Salt & Oil

Preparations for the Pancetta (left) and Italian Sausage (right)

You’re still thinking… 3 bottles of wine?! 

ARE YOU NUTS?!

This is your pasta;

Firstly… pour a glass of the Lambrusco and put it to the side. You will need this later.

Secondly... pour another glass for yourself if you enjoy a tipple. :) 

Then empty those bottles of wine into a large pot and get your wine on the boil! 
boil over a medium heat. 

Pouring in the 3rd bottle of wine.

When the wine comes to boil chuck in your pasta and stir till it is cooked.

Watch the pasta turn purple during this process.

 NOTE: The smell that comes from boiling Lambrusco is 

very strong and very sweet. 

 You may want to open a window. 

This is very much like any other pasta dish, you are simply replacing the water you would usually cook the pasta in, with Lambrusco. 

This is your sauce;

Heat up a pan.

Prepare the Italian sausages and pancetta.
Then when the pan is ready, semi-cook the meats in a drizzle of oil or until lightly browned.

Grab your separate glass of Lambrusco and pour into the pan. Allowing the meats to simmer in the wine until cooked.

Add salt to flavour.

(right) Sausage and Pancetta on simmer.  (left) Pouring cream into the mixture.

When the meat is ready drain out the excess wine. Return to heat & pour in a small amount of cream. 

Stir till the cream turns purple as well.

By this time your pasta should have started to float to the top.

Which means it’s DONE!

Drain the pasta from the boiled wine & then mix it together with the sauce..

Drained Ubriaca Penne

&… then serve it!

&… then eat it!

Buon Appetito

Mamma's Lasagna

... with Dad's help of course!!

Mum rarely make's it into the kitchen but when she does she never fails.

& she was keen to try out her new pasta sauce recipe.

One Word: AAMMMMMMAZZZZZING!!!

Spinach and Ricotta Stuffed Shells

♪  Listening to: Various Remixes of Marvin Gaye's - Got to Give It Up   ♫ 

He made this about a month ago, and being in a cooking mood 

I decided to give it a go myself without the help of 

‘Danz the Connoisseur’.

And I was very impressed with my efforts and outcome. 

Here is what I did; Serving 4-6 people.

300gms Pasta Shells

500gms Ricotta
150gms Spinach, cooked squeezed and chopped

300gms Parmigiano-Reggiano Cheese - I did not use all of this; I just bought a bulk amount because we use it a lot.
1 jar of Napolitana Sauce - or your preferred sauce! Come to think of it, this would probably taste great with a nice creamy boscaiola sauce.
1 cup Shredded Mozzarella
Salt and Pepper

1 clove of Garlic - chopped, diced, sliced, whole! whatever you prefer.
5-10 Basil leaves - totally optional. I LOVE BASIL!!! I have my own little basil tree and I will use it in just about everything.
2 glasses of Dry White Wine. 1 for the sauce & 1 for me… 

My Cute Little Basil Tree

1) Preheat Oven to 180 degrees.

2) Boil the water  - Wait until you have brought the pot to boil, then add in a bit of salt (It takes longer for the water to boil if you add the salt in before). 

3) In a small saucepan add Napolitana Sauce, garlic, salt and pepper (to flavour), 5-10 basil leaves, white wine. 

Mix and let it simmer on LOW.

4) Once your pot of water has boiled cook the shells for about 5-7 minutes, then drain and leave them to cool. You are only half cooking them so they keep their shape for stuffing.

5) In a large mixing bowl; add ricotta, spinach, pinch of salt, and ½ to 1 cup of Parmesan cheese. Combine mixture till there is a nice visible blend between the ricotta and spinach.  

Taste Test It!! You can always add more cheese!

This is our Parmigiano-Reggiano Cheese container. Cool Hey!?!?

6) Keep an eye on the sauce!

After empting the jar of tomato sauce, half fill it with tap water. As the sauce thickens add the water in slowly throughout the cooking process, to reduce it slightly. 

I made 2 trays worth of pasta shells. 

With both trays prior to stuffing I spooned a small amount of sauce 

on the bottom of the dish to create a non-stick surface.

STUFFING TIME!!

After stuffing.

This is a long and messy process but it is well worth it. 

With a butter knife I scooped out small amounts of the Spinach and Ricotta Mix into each individual shell. 

Going into the oven.

After placing them side-by-side in the sauced dish, sprinkle the stuffed shells with mozzarella, then top with the Napolitana sauce and finish it off with a bit more Parmesan after that.

Cook in the over for 20-25min, or just make sure the cheese is melted and a little bit crispy on top.

Coming out of the oven.

AND voilà!!

Sanjra's SoCo. Madeira Bundt Cake

The SoCo. Madeira Bundt Cake!!!

What can I say? This is clearly one of my greater accomplishments. 

Combining 2 Ultimates!!! 

1) My love of baked goods & 2) My chosen liqueur

 Into one naughty & nice little package.

what i do: Using a simple Madeira cake recipe & after blending all of the ingredients together, I simply add in a splash of Southern Comfort. 

I then fold the batter until the Southern Comfort is mixed right through.

Remember just a ‘splash’ you don’t want to over power it with SoCo. 

(Or maybe you do) 

After the cake is cooked & cooled for about 10mins, while still warm with a nice crisp edge I like to sprinkle it with icing sugar.

I first made the SoCo. Madeira Bundt Cake for Danz.

I say; Danz is impatient!

Danz says;  “A cake should be eaten straight out of the oven 

                          while it’s still hot!” 

“& because I like warm cake better then cold cake ” 

& he likes SoCo too, so it’s a Win/Win.

So for those of you who may not like fancy icings 

or don’t like waiting for the cake to cool, 

I highly recommend trying this one for yourself.

Pasta Selecta

 Headphones are Playing: Fleetwood Mac 

Tonight Danz and I had planned to cook pasta, one of our older recipe concoctions but this time with a twist.

I went to the local butcher for Italian Cheese&Tomato sausages. 

But I couldn't help myself & bought the Italian sausages too 

(for comparison to see if they were anything like the Italian sausages back in Italy). 

they weren't, but they were nice

Pasta of choice: Pennoni Giganti

The Classic - Tomato and Basil Italian Sausage.

Pasta #1 - Tomato and Basil Italian Sausage

I picked up a jar of my favourite pomodoro & basilico (tomato & basil) pasta sauce. 

The red sauce to compliment the Italian sausages. We thought best to keep this dish simple. Less is more! 

After the sausages had cooked through I poured the sauce over the top and let the sausage stew, adding a little bit of garlic and white wine to flavour.

The Experiment

Pasta #2 

Italian Cheese&Tomato sausages cooked with cherry tomatoes, kalamata olives and basil, tossed in a creamy white wine sauce and sprinkled with Parmigiano-Reggiano Formaggio 

Mum would have corrected me if I had just called it parmesan cheese.

The amount of pasta made was enough to feed 4-5 people.

And they both tasted delicious!

Buon Appetito!