Bravetti KPS110H - Manual (Page 6)

RECIPES
Fettuccine Butter and Sage
Ingredients:
1¼ lb fresh fettuccine pasta
3½ oz butter
7 oz parmesan
3 Tbsp fresh sage
pepper to taste
Directions:
Boil fettuccine pasta in boiling, salted water, until slightly underdone. Drain and place
in a warmed large pasta bowl.
Add grated parmesan and pieces of butter. Mix well. Top with fresh pepper and some
whole sage fresh sage leaves. Serve very hot after. Serves 4-6
Fettuccine Madeira
Ingredients:
9 oz. fresh fettuccine pasta
2 Tbsp butter
1½ cups finely chopped green onions.
8 oz fresh mushrooms, sliced
1 /
3
cup Madeira wine
1 cup heavy cream
1 Tbsp finely chopped fresh parsley
½ tsp salt (or to taste)
1 /
8
tsp pepper
8 oz can sweet peas (optional)
Directions:
Allow pasta to rest on a clean cloth. In a saucepan melt butter over low heat.
Add onions and mushrooms. Cook 4-5 minutes stirring frequently. Add Madeira and
increase heat to high. Bring to a boil for 4 minutes until only 1 tbsp liquid remains. Add
heavy cream, stirring frequently until sauce thickens. Add drained peas, salt and
pepper.
Boil fettuccine in salted water, drain when slightly underdone. Serve onto individual
plates and top with sauce Add chopped parsley and serve.
Serves 4-6
9
RECIPES
Lasagna Bolognese
Ingredients:
¼ cup olive oil
½ large chopped onion
1¼ oz minced beef
1¼ oz chicken livers
4 oz dried mushrooms, soaked and drained
2 fresh ripe tomatoes
2¼ oz parmesan cheese
2¼ oz butter
Directions:
Brown the onion in half of the butter and in the oil. When golden brown remove
from pan and add minced beef and chicken livers with mashed fresh tomatoes
and chopped mushrooms. Cook slowly on med heat for 1 hour.
Cut strips of pasta about 4” wide and boil in plenty of salted water, then drain
when slightly underdone. Spread thin layer of sauce on bottom of lasagna pan
followed by a layer of pasta. Pour a layer of sauce over pasta. Repeat if
ingredients allow. (This will depend on how large your lasagna pan is.) Sprinkle
with parmesan and place pieces of remaining butter on top. Bake at 350
°F for
approximately 15 minutes. Serves 5
Meatless Lasagna
Ingredients:
2 Tbsp olive oil
1 lb carrots, finely chopped.
1 clove garlic, chopped finely
1 Tbsp basil leaves
1 can (28oz) tomatoes
1 can (6oz) tomato paste
½ cup red wine (optional)
2 bay leaves
10 oz lasagna pasta slightly underdone
1½ cups ricotta cheese
1½ cups cream style cottage cheese
2
hard boiled eggs
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
1 lb mozzarella cheese, sliced or grated
salt and pepper to taste
Directions:
In a heavy pot, heat oil. Add carrots, garlic basil and sauté until soft. Add
tomatoes, tomato paste, wine and bay leaves. Simmer on a low boil for 30
minutes, stirring frequently. Salt to taste. Combine chesses, except mozzarella
and seasonings.
Lightly grease a lasagna pan. Layer pasta in pan, spread half of sauce over pasta
then cheese mixture. Repeat layers. Top with mozzarella. Bake in oven at 375
°F
for 40 -45 minutes. Remove at let stand for 10 minutes. Serves 6-8.
10