Tag Archives: pasta

Pastadeg

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You do:

  • 6 gr salt
  • 300 Article 00 flour
  • 2 Each egg
  • 3 egg yolks

Do this:

  1. Weigh eggs and egg yolks and then add water to make it together 185 gr.
  2. Run flour and salt in food processor in 10 seconds so that it mixes
  3. Add the wet ingredients and then run the food processor until it becomes a dough.
  4. Then knead by hand in 10-12 minutes, if it is for a break, add a little oil or water, if it is too loose, add some flour.
  5. Then flour the dough a little and put plastic wrap around the dough and let it rest at least 30 minutes (so gluten is formed) at room temperature.
  6. Divide the dough into 3 parts
  7. Roll out and start running the pasta in the pasta machine, start on lev 0 and drive to lev 6
  8. Cut the pasta into the desired width or make lasagne plates
  9. Boil in salted water for approx 1-2 minutes until the pasta flows = ready

Sausage Pasta

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According to Per Morberg…

Ingredients

4 portions

  • olive oil, for frying
  • 3 garlic clove
  • butter, for frying
  • 4 fresh salsiccia sausage
  • 2 cup heavy cream
  • 3 dl passed tomatoes
  • 2 msk tomatpuré
  • 1-2 dl white wine
  • oregano (some twigs)
  • thyme twig (some twigs)
  • 4 port pasta (of favorite variety)
  • salt
  • Black Pepper, nymalen
  • parsley (some twigs)

Do this

  1. Cook any pasta according to the instructions on the package.
  2. Heat a small pan with olive oil and squeeze in the garlic. Saute it for a while without letting it take on color and pour into a small bowl.
  3. Set the pan back and heat it up again with a dollop of butter and a little oil. Break up the sausages and squeeze the filling into the saucepan. Let it simmer for a while so it gets a little color.
  4. Pour the garlic back into the pan and pour over the cream and the passed tomatoes. Add the tomato puree and white wine. Taste with herbs and let simmer for a while.
  5. Pour off the pasta water and pour the pasta directly into the sauce and mix again. Serve with a few turns from the pepper mill and a green sprig of parsley.
  6. Sort your onion shells and skin from the sausages for recycling and enjoy your pasta dish!

Pasta with Saffron and Pancetta

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Ingredients:

  • 400 gram pennepasta
  • 1 package saffron (0,5 gram)
  • 200 gram bacon
  • A bunch of asparagus
  • 1-2 cloves of garlic
  • 2 schalottenlökar
  • Fresh parsley
  • Lemon
  • Olive oil
  • Butter
  • 1,5 dl white wine (preferably the same as tips for food)
  • 2,5 cup cream
  • Pecorino

Do this:

  • Cut the pancetta into small pieces and place in a cold frying pan on the stove – put on the plate.
  • Finely chop the shallots and garlic.
  • Cut the asparagus in 1 cm long pieces
  • Grate the pecorino on the side of the grater as “pops out
  • Add the shallots and a little olive oil to the pan when the pancetta has a nice color .
  • Add a dollop of butter together with the garlic when the onion has started to become transparent, stir.
  • Add the wine and then the asparagus.
  • Dilute the saffron in a little water in a mug and pour the mixture into the frying pan.
  • Add cream and bring to the boil. Then lower the heat, squeeze in a little lemon juice and let the sauce simmer.
  • Boil plenty of salted pasta water and add the pasta. Cook for a few minutes shorter than what is stated on the package.
  • Save a mug of pasta water before pouring off the water.
  • Add a little pasta to the frying pan at a time – make sure you do not use too much pasta for too little sauce.
  • Rather wait and dilute gradually with the pasta water.
  • Serve in a half-deep plate and top with pecorino.

Bon Apetit!

Pizza a la Ernst

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Did the dough and a twist on the tomato sauce the other day. Did not run “markups” as below, but they were really good, The pizzas. The dough is enough for three large plates. Crunchy rather flimsy.


Number of servings: 12
Completed on: 1 h

Ingredients
Pizzadeg
25 g yeast
2 tsp runny honey
2 tbsp salt flakes
0.5 l lukewarm water
12-14 dl flour
4 tablespoons olive oil

Tomato sauce
1 Each onion, finely chopped
1 Each clove of garlic, finely chopped
6 tablespoons olive oil
2 Each sardellfiléer, added
4.5 msk tomatpuré
2 cans crushed tomatoes
2 tbsp runny honey
Black Pepper (broken) and salt flakes to your taste and liking

Spenattopping
1 kg spinach, fresh
2 Each large garlic cloves, chopped and mashed with a broadside
2 tbsp sunflower seeds, peeled
1.5 teaspoon salt flakes
1 teaspoon of black pepper, paint
7 tablespoons olive oil
Oliver (black / green to your taste and liking)
200 g mozzarella, diced

Potatistopping
5 Each medium sized potatoes, crude, chip thinly sliced
Flake Salt and pepper to your taste.
3 sprigs of rosemary
1-2 dl cheese, riven
4 tablespoons olive oil

Pears and chevretopping
3 Each large pear, sliced
100-200 g goat, sliced
1.5 cup whole hazelnuts, (old. your own favoritnöt)
Liquid honey to your taste
3 sprigs of fresh oregano

Do this:

Pizzadeg:
Tips! Use the food processor so it is easy to see when the dough is ready. Merge yeast, honey and salt with wooden spoon until smooth. Add lukewarm water and then mix.
Now pour in the flour and olive oil. Mix and add flour until a smooth dough. If you use the heater, the dough is ready when it is released from the edges of the bowl.
Work the dough well for a while after it has become still. Then cover the bowl with a kitchen towel and let rise for about 30 mine.
Flour is now the surface / cutting board where you have to roll out the dough.
Divide dough into 3 parts and roll out 3 pizzas (ugnplåtsstora), add all the time flour so the dough does not stick to either the cutting board or rolling pin. Tip is to roll it into the pre-stretched dough on rolling pin and roll out onto ugnsplåten.
Cut off the excess dough from edges.
Pour about 3 tablespoons olive oil over the dough and pat it out evenly with your hands over the dough. Set the tray in the oven and let bake until golden brown and crisp.

Tomato sauce:
Add the olive oil, onions, garlic in a pan sardellerna. Heat under stirring.
Stir until sardellerna completely melted away, and then allow to stand, and simmer for a while, stirring. Pour the now
tomato paste and allow to roast along with the other ingredients.
Add chopped tomatoes and simmer a few minutes, stirring occasionally.
Finally, add in honey, black pepper and salt.
Simmer, stirring the sauce has become stabbig.(the sauce should not was loose!)
The tomato sauce is spread over the pre-baked pizzas, on pear and chevre pizza is the tomato sauce is added in a thin layer. In the other two pizza places you out with plenty of tomato sauce.

Spinach Pizza:
Spread plenty of tomato sauce over the pre-baked pizza.
Use olive oil to fry spinach, garlic and salt in a saucepan. When the spinach has fallen to the way
sunflower seeds, salt and pepper and simmer for a while.
Pour and spread spinach evenly over pizza.
Chop the mozzarella and spread it on the spinach mixture and then pour in the olive. Finally, sprinkle your olive oil over the pizza. Bake in the oven on high heat until the pizza had a nice golden brown color.

Potato- och rosmarinpizza:
Spread plenty of tomato sauce over the pre-baked pizza.
Place a continuous layer potatoes over the pre-baked pizza. Add salt and pepper and tear of
rosemary and add the potatoes.
Sprinkle with Västerbotten cheese and drizzle olive oil over the pizza. Bake the pizza on high heat until cheese is melted and got a nice color.

Chevre och päronpizza:
Spread a thin layer of tomato sauce over the pre-baked pizza.
Add the pears to cover the entire pizza. Add in chevre, sprinkle with hazelnuts and fresh
oregano, drizzle finally honey all over the pizza.
Bake in the oven on high heat until chevren melted and browned. Then remove the pizza from the oven and drizzle with additional honey over the pizza before serving.

Enjoy