a la capers

A la capers (pasta sauce)

Ingredients qty

Olive oil 3tsp
Onion 1no
Garlic 2no
Celery 1tsp
Herbed mixed few
Shrimp 5no
Squid few
Tuna 2tsp
Cream 2tsp
Béchamel 500ml
Parmesan cheese 3 tsp
Smoked salmon 2 slice
White wine few

Method

Heat the olive oil in a pan and sauté garlic and chopped mirepoix and add sea food and add white wine and cook it till the it gets dry and add béchamel sauce and herbs and stock and cook it finish it with parmesan cheese

This can be tossed with any pasta, and while serving top it with smoked salmon

a la caleberese

A la caleberese (pasta sauce)

Ingredients qty

Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few


Method

Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,

This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve

trotline st germane

Trotline st germane


Ingredients qty

Flour 100gm
Egg 02no
Olive oil 5tsp
Saffron water 2tsp
Water 2tsp
Green peas 50gm
Green peas puree 100ml
Parmesan cheese 50gm
Goat cheese 50gm
Cream 25ml
Seasoning to taste
Cloves and nutmeg powder few
Asparagus blanched 2 sticks

Method

Combine flour, egg, oil, and saffron water, make a dough consistency allow it to rest for few minute
Then make thin sheet out of it, cut it into desired shape as you like
Stuff the pasta with goat cheese
Them mash the boiled green peas, season it and keep aside
Make a sauce with peas puree and cream, and parmesan cheese, cloves and nutmeg powder
Then blanch the pasta serve it on the bed of mashed green peas and sauce Garnished with fried spinach and asparagus