How to cook proper Pasta and Sauces




Cooking fresh and dry pasta

Pasta should be cooked al dente, or "to the tooth." This means cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy.
Much of the pleasure of eating pasta is its texture (that's why there are so many shapes), and this is lost if it is overcooked.


TESTING DONENESS: Cooking times differ for every shape and size of pasta. T Timing also depends on the kind of flour used and the moisture content.
Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. As soon as the pasta is al dente, the cooking must be stopped at on once. Half a minute extra is enough to overcook it

YIELDS
1 Ib (450 g) of uncooked dried pasta yields (makes) abo 3 lb (1.4 kg) of cooked pasta. This is enough for 4-6 main-course portions or 8-10 side-dish or first-course portions.
1 lb (450 g) of uncooked fresh pasta yields 2-2%s lbj900g -1. 1 kg) of cooked pasta.

Fresh pasta preparation procedure:
1.Heat up salted water until boiling.
2.Cook the amount t of 5 /10 Kg at the time accordingly to service.
3.The fresh pasta is ready just before comes up on top of water.

Dry pasta preparation procedure
1.Heat up salted water in the boiler to a 10

2.Place the pasta and pre-cook for 5 minutes.

3. Remove from the boiler.

4. Transfer to the metal 2-inch-deep tray.

5. Add vegetable oil and mix

6. Place it in the blast chiller to stop the cooking process. Remove from blast chiller when cooled down.

7.When pasta needed for service, blanch small quantities as needed in the boiling salted water.


 Cooking different sauces
 

Bolognese sauce
 
Bolognese sauce, known in Italian as ragú (alla) Bolognese, or simply ragú. Is a meat-based s originating from Bologna, Italy.
In Italian cuisine, it is customarily used to dress 'tagliatelle al ragú" and to prepare “lasagna alla bolognese”. It can also be used with other flat pasta shapes such as pappardelle or fettucine.

Ingredients:
1.Spice salt cooking fine
2.Beef topside
3.Pepper white ground
4.Onion yellow, medium
5.Celery root / celeriac
6.Carrots, medium
7.Wine red
8.Herb, thyme, bulk, fresh
9.Herb, rosemary, bulk, fresh
10.Tomato paste puree
11.Tomato pulp
12.Herb, bay leaves, bulk, fresh

The Bolognese preparation steps:
1.Peel and mince onion carrots and celery. Sauté in olive oil.

2.Add meat and continue sauté until water is dissolved and meat generates colour.

3.Deglaze with red wine and cook until evaporated.

4.Add tomato paste and bouquet of herbs.

5.Roast for 10 minutes then add tomato pulp and simmer at temperature around 90°C for 4 hours. Make sure not to boil it.

6.Whisk the meat and season with salt and pepper.


Walnut and marjoram sauce

On board Costa ships, we serve a Herbs filled ravioli with walnut and marjoram. The thick, creamy walnut sauce is often associated with the Genoa, Italy's Liguria region's most famous city.
This recipe has become an exclusive classic for its rich simplicity and limited presence on menus, but never underappreciated by our Guests when served.

Ingredients:
1.Garlic,whole, jumbo
2.Herb, marjoram, bulk, fresh
3.Milk whole UHT 1 liter
4.Nuts walnuts shelled halves
5.Oil olive extra virgin 500 ml
6.Spice salt cooking fine
7.bread toast

Preparation instructions:
1.Soak the bread in the milk

2.Blend all the ingredients together.

3.Serve as per recipe required.


Breadcrumbs cherry tomatoes anchovies sauce
 
Ingredients:
1.Bread toast Pancarre
2.Chili whole strong
3.Tomato cherry red
4.Carlic whole
5.Spice salt cooking fine
6.Parsley
7.Olive oil extra virgin pet
8.Pici pasta frozen
9.Anchovy fillet in oil can

Preparation procedure:
1.Ground the Pan Carre.

2.Scatter with oil, chop garlic and salt

3.Cook in the oven at 180°C until golden crispy.

4.In one pot cook the chop garlic with oil until golden.

5.Add anchovies and the chili flakes and cherry tomatoes cut in 4.

6.Cook at high heat for about I minute.

7.Adjust with salt.


8.Cook the pasta in salted boiling water.
9.Sauté the pasta with sauce, chop parsley and part of toasted bread.

Plating instructions:
1.Arrange the pasta in the serving plate.

2. Pour the rest of toasted bread.

Stewed musky Octopus with Tomato sauce

Ingredients
1.Octopus whole eviscerated
2.Tomato whole peeled can 3 kg
3.Pasta Bavette / Trenette / Linguine
4.Spice salt cooking fine
5.Vine white
6.Onion yellow, medium
7.Garlic, whole, jumbo
8.Peppercorns black
9.Herb, parsley, flat leaf, bulk, fresh
 10.Olive oil extra virgin

Preparation process:
1.Clean and cut the baby octopus in 4 pieces in longitudinal way.

2.Chop the onions and garlic.

3.In the pot with base of oil, onions and garlic, add the baby octopus.
 
4.Add the blended white wine and the canned tomatoes.

5.Start cooking at medium heat for about 45 minutes.

6.Adjust with salt and pepper and sprinkle with parsley.

7.Cook the pasta in salted boiling water and sauté with sauce.
 
Terminology

EVISCERATED - It means the removal of organs, specifically the entrails, from game birds, poultry, fish and other animals as they are cleaned and prepared to be frozen or cooked.

 

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