Recipes - Pasta, Fillings & Sauce

RAVIOLI FILLINGS

“AL PROSCIUTTO”

1500 g   parmesan

 500  g   smoked ham finely minced

 170  g   bread-crumbs

1 buttermilk curd (1700 g)

2 eggs

2 teaspoonfuls of salt

1 teaspoonful of pepper

1 teaspoonful of nutmeg

 “DI CARNE”

5000 g   meat (see: meat cooking)

5000 g   mortadella (Bologna sausage)

5000 g   shoulder (ham)

2500 g   bread-crumbs

1500 g   parmesan

“ALLA PIEMONTESE”

Every kilo of meat sauce (see: “di carne”) add:

 900 g   spinach

 300 g   parmesan

5 eggs

2 teaspoonfuls of salt

1 + ½ teaspoonful of pepper

“AL FORMAGGIO”

2000 g  buttermilk curd

1000 g  fontina

 250 g   parmesan

6 eggs

2 teaspoonfuls of salt

a pinch of parsley

“AL SALMONE”

2500 g  buttermilk curd

 500 g   smoked salmon (beatenup with a bit of cognac)

1 handful of bread-crumbs

1 or 2 handfuls of parmesan

3 eggs

3 teaspoonfuls of salt

1 teaspoonful of pepper

 “MAGRO”

400 g   spinach

250 g   bread-crumbs

150 g   parmesan

1 buttermilk curd (1700 g)

1 egg

2 teaspoonfuls of salt

1 teaspoonful  of pepper

1 teaspoonful  of nutmeg

“AL FUNGHI”

500 g   roughly cut Boletus mushrooms (see: “funghi trifolati”)

1 buttermilk curd (1700 g)

2 handsfuls of parmesan

2 eggs

2 teaspoonfuls of salt

1 teaspoonful  of pepper

Bread-crumbs

“AL CARCIOFI”

1700 g   buttermilk curd

1000 g   artichokes (see: “sugo ai carciofi”)

N.B.:  - Both spinach and artichokes are deep-freeze products. When the ice has melted, squeeze them just a bit in order to get rid of water.  You must mix and/or mince the ingredients when all of them are cold.

CRESPELLE & LASAGNE

“CRÊPES” DOUGH

320 g   wheat flour

½ litter milk

6 eggs

2 handfuls of parmesan

2 teaspoonfuls of salt  

“BESCIAMELLA PER LE CRÊPES”

1.50  litters milk

100 g   butter

100 g   wheat flour

1 teaspoonful of salt

½ teaspoonful of nutmeg

The besciamella must always be stirred in order to avoid lumping.

“LASAGNE BIANCHE”

500 g wheat flour

500 g butter

6 litters milk

“BESCIAMELLA PER LASAGNE”

  To the besciamella above explained add:

600 g   mozzarella

2 handfuls of fontina

After having boiled the sheets of lasagne, let them drain on a cloth for a minute.  Then, on a baking-pan, do one layer of pasta and one of sliced ham.  Cover every layer with some fontina e besciamella.  Instead of boiled ham, you can use meat sauce.

SAUCES

“SUGO AI CARCIOFI”

1000 g   roughly ground artichokes

6  finely minced cloves of garlic

2 teaspoonfuls of parsley

salt and pepper

Brown the garlic in oil for some minutes, then put the artichokes into the pot.  When the mixture is cold, add a right quantity of oil. 

COOKING TIME:  30 MIN.

“PESTO ALLA GENOVESE”

1 handful of basil

2 cloves of garlic of medium size

10 teaspoonfuls of parmesan

2 teaspoonfuls of salt

Pound the basil and at the end add the garlic with the cheese.  The wished thickness can be obtained adding oil.  It must not be cooked.

“SUGO ALLA BOSCAIOLA”

1000 g   deep-freeze Boletus mushrooms (cut in pieces)

1000 g   boiled ham (cut in small pieces)

2500 g   cream

a pinch of ground parsley

Brown the boiled ham in oil seasoned with garlic, that must be taken away before adding the mushrooms.  After 10 minutes, add the cram, some salt and pepper.  When the cream boils, let it on the fire about ten minutes more.  Add the parsley at the end.

PATE’

 “DI PROSCIUTTO”

750 g   shoulder

750 g   boiled ham

750 g   butter

190 g   kitchen-cream

3 small glasses of Marsala or cherry

1 teaspoonful of salt

1 teaspoonful of pepper

Mice both the hams finely and brown them in 50 g butter (the left butter must be kept at room-temperature so that it becomes soft).  When the ham and the shoulder have soaked all the butter up, pour the liqueur into the pan and let it evaporate.  Remove the pan from the fire and beat the mixture up adding the cream, the butter, the salt and the pepper.  Put the obtained compound into a mould that must be kept in the fridge.  If you like, you can cover with some jelly.

“DI TONNNO”

2500 g   dripped tunny

2000 g   soft butter

8 eggs

2 handfuls of canned-peas

a pinch of parsley

mayonnaise obtained with 6 yolks and 2 whole eggs

After having beaten up the tunny and the butter, add the parsley.  Mix the mayonnaise, the peas and the compound in a tureen and, after wards, pour the mixture into a mould.

“FUNGHI TRIFOLATI”

2000 g   dried mushrooms

  100 g   butter

12 finely minced cloves of garlic

1 harndful of parsley

3 teaspoonfuls of salt

½ teaspoonful of pepper

Brown the garlic for some minutes, then add the other ingredients.

COOKING TIME:  APPROX. 15 MIN.

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