Ingredients
- 3 cups tortellini
- 4 cups heavy cream (“Crème fraiche“ if available)
- 1 1/2 cups fresh parmesan (grated)
- 1 cup unsalted butter
- 1 slice of Prosciutto
- 1 tbsp fresh basil leaves
- 1 garlic clove
- 4 tsp tomato paste
- fresh black pepper and salt to taste
Instructions
- Melt Butter in a pan with the garlic and prosciutto.
- Stir in cream, basil, cheese, salt and pepper.
- Add tomato paste and heat until thickened.
- Cook the tortellini meanwhile per the pack instruction, Pour sauce over tortellini and mix.
- Serve and bon appetit!
Quick Notes
you can replace basil with parsley.
You can add fresh mushroom or a chicken breast along your dish.
Variations
A nice chilled Rosée wine will be fantastic.
Cooking time (duration): 18
Number of servings (yield): 8
Meal type: supper, dinner or lunch
Culinary tradition: Italian
My rating:5 stars: ?????
Posted: July 20th, 2010
Categories:
italian
Tags:
basil,
black pepper,
breast,
butter,
cheese,
chicken,
creme fraiche,
fresh cream,
garlic,
parmesan,
paste,
salt,
sour cream,
tomato paste,
tortellini
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Ingredients
- 1 recipe tomato sauce
- 1 recipe cheese sauce
- 4 large red peppers
- 3 medium or aubergines
- 500 grams Lasagne sheets
- 50g parmesan freshly grated.
Tomato sauce
- 2 cans of chopped tomatoes
- 30ml Olive oil
- 3 tbsp chopped fresh basil
- 2 garlic cloves peeled and crushed
- Pinch of sugar
Cheese sauce
- 1 liter of milk
- 1 heaped tablespoon of flour
- 50g of butter
- 200g of grated cheese, a good melting cheese such as gouda, emmental or cheddar.
- 1/2 teaspoon of freshly grated nutmeg.
Instructions
- Tomato sauce: place the chopped tomatoes, half the oil, the garlic, basil and sugar into a saucepan. Bring to the boil, cover and simmer gently for about 20 minutes. Remove the lid and simmer a little longer until the sauce is slightly concentrated. Cool.
- Cheese sauce: Put the all the ingredients except for the cheese in a saucepan and bring to the boil slowly whisking all the time. Once thickened, remove from the heat and leave for a minute or two to cool. Add the grated cheese and stir until melted into the sauce.
- Cut the peppers into quarters, brush with a little oil and grill for 5-7 minutes each side until charred and tender. Transfer to a heatproof bowl and cover the bowl tightly with clingfilm (cellophane wrap). This will loosen the skin of the peppers.
- Cut the aubergines lengthways into thick slices , brush with oil and grill for 5-7 minutes each side. Leave to cool.
- Peel the cooled peppers.
- Grease a large oven proof dish with a little oil and begin layering your lasagne. Start with tomato sauce, then aubergine, red pepper, lasagne sheets and cheese sauce. Finish with lasagne and a coating of cheese sauce. Sprinkle with the grated parmesan.
- Bake in the oven at 200 C for 25-30 minutes or until bubbling and golden.
- Leave to cool for 15 minutes before cutting and serving.
Variations
Serve with garlic bread and green leafy salad.
Cooking time (duration): 60
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Greek
My rating:4 stars: ★★★★☆
Posted: March 7th, 2010
Categories:
Greek
Tags:
aubergine,
basil,
black,
butter,
cheddar,
cheese,
cloves,
emmental,
garlic,
gouda,
lasagne,
milk,
nutmegtomatoes,
oil,
olive,
oven,
parmesan,
pepper,
red,
sugar,
tomato
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Ingredients
- 1/4 cup breadcrumbs
- 1 beaten egg
- 500 grams ground meat
- 2 garlic cloves, finely chopped
- 100 grams sweet sausage stuffing
- 6 tbsp Parmesan cheese, freshly grated
- 2 tbsp chopped parsley
- 2 Tbs olive oil
- lemon zest
- fresh black pepper, red pepper
Instructions
- Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.
- Knead the ingredients together well until the mixture is smooth.
- Shape the meat into small balls to suit your taste.
- Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
- Heat olive oil in a large skillet, over medium-high heat.
- Cook the meatballs on all sides until brown.
Quick Notes
serve with tomato and basil sauce.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: November 30th, 2009
Categories:
General,
italian,
lunch
Tags:
basil,
beef,
black,
boil,
breadcrumbs,
cheese,
chill,
egg,
italian,
lay,
lemon,
meat,
meatballs,
mix,
oil,
olive,
parmesan,
parsley,
pepper,
red,
sausage,
tomato,
wax,
zest
Comments:
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