Archive for the ‘Mozzarella’ Category

Roasted Pepper Parcels

October 2, 2013

Roasted Pepper Parcels

Mini Meatball Penne

September 25, 2013

Mini Meatball Penne

World’s Best Lasagna (John Chandler)

September 20, 2013

Original recipe makes 12 servings

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Cod and Pesto Bake

September 6, 2013

Cod and Pesto Bake

Mini Meatball Penne

August 15, 2013

Mini Meatball Penne

Ziti Neapolitan-Style (Antonio Carluccio)

January 23, 2013

for the meatballs
1 garlic clove
1 tbsp parsley
40g (1½oz) fresh breadcrumbs
milk, for soaking
300g (11oz) minced beef
25g (1oz) freshly grated Parmesan
2 eggs
salt and freshly ground black pepper
oil, for frying
for the sauce
1 onion
5 basil leaves
4 tbsp olive oil
100g (4oz) chicken livers, chopped
2 x 400g (14oz) tins chopped tomatoes
for the layers
450g (1lb) dried ziti or penne
100g (4oz) spicy Neapolitan salami
350g (12oz) fontina or mozzarella cheese
4 eggs, lightly beaten
75g (3oz) freshly grated Parmesan

Step One

Preheat the oven to 200°C/400°F/gas 6. To make the meatballs, first peel and chop the garlic, chop the parsely and soak the breadcrumbs in a little milk for 5 minutes, then squeeze them dry. Mix together the minced beef, the garlic, parsley, Parmesan, and breadcrumbs in a bowl. Lightly beat the eggs and add them to the bowl along with a little salt and pepper, and mix thoroughly. Use your hands to shape the mixture into walnut-sized meatballs. Heat a little oil in a frying pan and fry the meatballs in batches for about 3 minutes until browned on all sides. Remove and drain on kitchen paper.

Step Two

To make the sauce, peel and chop the onion and shred the basil leaves, then heat the oil in a clean pan and fry the onion until nearly transparent. Add the chicken livers and cook for another 3 minutes. Stir in the tomatoes, cover and simmer for 20 minutes over a low heat. Add the basil and a little salt and pepper, if you like, and simmer for another 10 minutes.

Step Three

Cook the pasta for 5–7 minutes or until al dente, and drain. Toss with some of the sauce, so that the pasta is coated.

Step Four

Lightly butter a 20 x 25cm (8 x 10in) baking dish with sides 7.5cm (3in) deep. Spread a layer of sauce over the bottom, then add a layer of pasta. Slice and arrange some salami, some of the meatballs and slices of fontina or mozzarella cheese on top. Repeat this sequence until you reach the final layer of cheese, then pour on the beaten eggs which will bind the pasta together. Finish with a layer of sauce and the Parmesan. Bake for 25 minutes.When it is cooked let the dish stand for 5 minutes before dividing it into portions with a knife and serving.

Provencal Tarts

November 9, 2012


Green Gnocchi with Tomato and Mozzarella (Antonio Carluccio)

November 9, 2012


Creamy Mushroom and Thyme Lasagne

October 24, 2012


Spiced Turkey Burger

October 11, 2012