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Daily Recipes

Thursday 16th December 2010

Riçetta mi©juba minn

tortellini gigantic with ricotta and pumpkin served with sage and cream sauce

IngredIents 300grms ricotta 80grms diced pumpkin Some butter 1 egg Some permaggiano reggiano Some sage 300ml fresh cream Fresh pepper and salt For the Fresh pasta 200 grms flour 2 eggs Some salt Some olive oil method 1. Prepare the fresh pasta dough in advane about 2 hours before using it. 2. Fry the diced pumpkin in butter than add to the mixture of 3. ricotta egg and parmeggiano reggiano. Open the fresh pasta dough very thin and cut squares of about 10 to 12 cm. place some of the filling in the middle, egg wash the edges and form into a triangle. Than form them into torelloni. And cook for about 3 minutes in salted water. Fry the sage in butter and add the fresh cream, and allow to reduce, finally add the tortelloni and grate some parmeggiano reggiano. Decorate in plate with some shavings of the parmeggiano reggiano.

Paul Fenech

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Daily Recipes

Thursday 16th December 2010

Riçetta mi©juba minn

pumpkin and potato soup

IngredIents 2tbs olive oil 1 onion, finely chopped 1 leek, white part only, finely sliced 1 garlic clove, crushed ½ tsp ground coriander 1 tsp ground cumin ½ tsp freshly grated nutmeg Half kg peeled pumpkin, diced 2 large potato, peeled, diced Half lt chicken or vegetable stock ¼ cup 65ml thin cream method 1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 mintues. Allow to cook lightly, then blend in batches. 2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Paul Fenech

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