Italian Cuisine

Macroni with Baked Beans

Boil the required quantity of Macroni. Please note that it has to be boiled with a little bit of salt and oil. Oil is very important to avoid the sticking of the pasta. After its been cooked, strain it under cold water and keep aside.

For the sauce

• Cut capsicum (2) in the form of rings and likewise onions too. • Crushed ginger and garlic (2-3 tsp)

• Red chilly powder –2 tsp • Tomato Ketchup – depending on the consistency.

Take oil in a pan or a kadai and put ginger and garlic & fry till light brown. Then add Capsicum & fry till it becomes little transparent and then add onions and likewise, fry it till it becomes transparent. Add red chilly powder and then the baked beans. (Baked beans cans are freely available in the market ). Add tomato ketchup and add salt if required. Mix well and remove in a glass bowl and add grated cheese ( preferably Mozzerella Cheese ). Keep it in the oven for about 15-20 mins at 140C-160C

Note
One can use any kind of pasta.
 

Spinach Canneloni

For this reciepe we have to make 2 type of sauces, one which is Pomorado Sauce and the other, White Sauce. Though time consuming this dish is absolutely delicious!

Pomorado Sauce: For this we need

• 1 onion • 1 cup carrot • Blanched tomatoes – 2 to 3 • Papirika

• Garlic 4-5 cloves • Chopped basil • Tomato Ketchup • Salt, Pepper and Sugar as per taste

For the white sauce please look into our sauce section where we have included all the sauces most frequently used for Italian dishes
For the Pasta, 2 bundles of spinach, which need to be boiled and then made into a puree. Maida and Butter.

For the Stuffing we need

•  Paneer, 250- 300 gms, depending on the quantity required •  Shredded Cabbage, around 1 cup •  2 Capsicum

•Also 1 bundle of spinach which needs to be cooked separately • 2-3 tbsp of bread crumbs • Salt and Pepper

For the Canneloni
Mix all the ingredients required for the pasta into a semi thick dough. Boil sufficient quantity of water and add 1 tbsp butter and 1tsp Vinegar. Roll the pastas thinly and then cut into rectangles. Put them one by one in boiling water and cook till it becomes soft but keep in mind it has to be in a position in which filling can be done without it breaking. Now take it out in a strainer & wash with cold water in order to avoid it sticking to one another.

Now place the stuffing and make it into rolls. Take a greased baking dish and 1st add the pomorado sauce . Place the stuffed Canneloni and then spread white sauce and add grated cheese in generous quantity. Bake it for about 15-20 mins at around 160C-180C.
 

Pastas with Chicken in Mushroom Sauce

Mushroom Sauce

• 2 Tbsp. Canola Oil • 2 Tbs. flour • 2 cups vegetable broth

• 2 cups sliced mushrooms • 1/2 Tbs. tomato paste • Salt and pepper to taste

Heat oil in a small saucepan over low heat.  Add flour; cook 2 minutes, stirring constantly. Remove roux from heat and cool slightly. In a medium saucepan, bring broth to boil. Whisk in roux; stir in mushroom and tomato paste. Season with salt and pepper. Cook over low heat 20 minutes.

Ingredients for the chicken sautι

• 4 chicken breasts halves, skinned and boned • Salt & pepper to taste

• ½ cup mushrooms, cut into halves • Chicken broth

Method
Take water & add salt & then boil it. Add flour, salt & pepper. Dredge the chicken in the flour. Remove the excess water, salt & pepper.Heat oil in a pan . Add the chicken breasts and then fry until brown only on one side. Add garlic to this and then turn the chicken. Scatter mushrooms over the chicken. Mix Well. Add vinegar, chicken broth, bay leaves & thyme. Cover the pan lightly. Cook for about 10 mins. Turn the chicken in quick intervals. Uncover. Transfer the chicken in a warm plate and then cover with foil. Add the plate and then add the chicken. Add mushroom sauce to the chicken and pasta.

Note
For the pasta, boil spaghetti with salt and oil. Drain it under cold water.