Saturday, September 27, 2014

PASTA FILLING


Trying to create a pasta that is inspired from lasagna, I’ve come up with this personal favourite that I found good when I finally ate it.  Called it “Pasta Filling” for the thick sauce filling in between each pasta.  Here how it goes.


1. Cook the White Sauce.

1.a  Hit the pan and sauté the minced garlic and onion.
1.b  Put half of the mushroom. You will need the other half on the next sauce.
1.c  Add 1 cup of water and bring to boil.
1.d  Add the cream cheese and let it simmer for a minute.
1.e  Add the 2 teaspoon cornstarch dissolved in ¼ cup of water and stir until thickened.
1.f  Set aside until cool down.

2. Cook the Red Sauce.
2.a  In the pan, sauté the minced garlic and onion.
2.b  Sauté the ground beef for a minute or more. Use only half (200 grams).
2.c  Add the remaining mushroom.
2.d  Add 1 cup of water and bring to boil.
2.e  Add spaghetti sauce (use quarter of 250 only) and few tomato sauce to add color.
2.f  Put salt and pepper to taste.
2.g  Add the 2 teaspoon cornstarch dissolved in ¼ cup of water and stir until thickened.

3. Cook the pasta according to instruction on the label.

4. The presentation. A four-layer alternately filled with sauce is the main presentation.
4.a  In a flat plate, put the first pasta and fill with white sauce.
4.b  Put the second pasta on top and fill with red sauce.
4.c  Sprinkle with some mozzarella.
4.d  Add another pasta on top and fill with white sauce.
4.e  Put another pasta on top and fill with red sauce.
4.f  Sprinkle with some mozzarella.
4.g  Put the last layer of pasta and toppings with some red sauce and add mozzarella to garnish.
4.h  Serve it cold.

And lastly, just eat right.

Pasta Filling
By Alex V. Villamayor

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