Category Archives: Pâtes

Sauce “Sunday pasta” pour pâtes

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Source :https://www.allrecipes.com/recipe/236605/chef-johns-sunday-pasta-sauce/

Notes : Je ne mets pas de beef shank.

Je mets 1 rack de côtes levées de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates (au lieu de 3) et 1 tasse d’eau (au lieu de 2).

Ingredients :

  • 2 tablespoons olive oil, divided
  • 1 (1 inch thick) slice beef shank
  • 2 pounds pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion, diced
  • 1 pinch salt
  • 6 cloves garlic
  • 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
  • 2 cups water, divided
  • ¼ cup tomato paste
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes

Directions :

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  3. Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  4. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
  5. Add garlic; cook and stir until fragrant, about 1 minute.
  6. Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture.
  7. Add roasted beef, pork, and chicken to tomato sauce mixture.
  8. Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture.
  9. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Lasagne

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Source : https://www.foodnetwork.ca/recipe/speedy-lasagna/7940/

Note : Mettre seulement 1 tasse de bouillon de boeuf au lieu de 2, sinon sauce trop liquide.

L’idéal est de faire la lasagne avec la sauce refroidie.

Ingredients :

Tomato Sauce

  • 3 Tbsp of olive oil
  • 2 medium onions, peeled and chopped
  • 10 cloves garlic, peeled and chopped
  • 1 lb(s) ground beef
  • 4 Italian sausages, casings removed
  • 1 28 oz can tomatoes, crushed or pureed
  • 1 small can tomato paste
  • 2 cup beef stock
  • 3 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 3 bay leaves
  • Salt and pepper

Cheese Sauce

  • 2 eggs, beaten
  • ½ cup 35% cream
  • 475 g (1 pound) ricotta cheese
  • 1 cup grated Parmesan cheese
  • 4 cup grated mozzarella cheese
  • Salt and pepper

Assembly

  • 1 box of ready-to-bake lasagna noodles
  • 1 cup grated Parmesan cheese

Directions :

Tomato Sauce

  1. Heat the oil in a large saucepot and add the onions.
  2. Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
  3. Sauté a few moments more then add the ground beef and sausage meat.
  4. Chop the meats thoroughly with a spoon to break them up into small pieces.
  5. Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
  6. Stir well and heat until the entire mixture is simmering and heated through.
  7. Taste and add salt and pepper to taste.

Cheese Sauce

  1. Whisk eggs and cream together, then stir in the cheeses.
  2. Season with salt and pepper.

Assembly

  1. Preheat oven to 375°F.
  2. Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.
  3. Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
  4. Cover tightly with foil and bake for 1 hour.
  5. Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

Gnocchi alla Romana

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Source : https://foodwishes.blogspot.ca/2016/10/roman-style-gnocchi-no-potatoes-were.html

Ingredients:

  • 3 cups milk
  • 1 teaspoon kosher salt, or to taste
  • 1 1/4 cup semolina
  • 1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)
  • 2 large egg yolks
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons melted butter for the top
  • more grated Parmigiano-Reggiano for the top

Direction:

  1. Line a rimmed sheet pan with plastic wrap.
  2. Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
  3. Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
  5. Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
  6. With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
  7. Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
  8. Bake in preheated oven until golden brown, about 25 minutes.

Pierogis

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Source : http://www.kingarthurflour.com/recipes/homemade-pierogi-recipe

Note :

Yield: 1 to 2 dozen pierogi, depending on size

Ingrédients :

Dough

Filling

  • 1 cup warm mashed potatoes
  • 1 cup sharp cheddar cheese, shredded

To finish

  • 1/4 cup butter
  • 2 large shallots, diced; OR one medium onion, thinly sliced

Préparation :

  1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
  2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
  3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
  4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
  5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
  6. To fill the pierogi: Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
  7. Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
  8. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they’re done.
  9. Sauté the shallots or onion in the butter i a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

 

Nouilles au boeuf

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Source : http://www.ricardocuisine.com/recettes/4704-nouilles-au-boeuf

Notes : J’utilise un paquet de nouilles aux oeufs de 500g et j’augmente la quantité de bouillon de poulet à 1 1/4 tasses.  Je n’ajoute pas de sel.  Je prépare d’abord la sauce et je fais cuire les pâtes pendant ce temps.

Ingrédients :

 

  • 15 ml (1 c. à soupe) de sauce soya

Préparation :

  1. Coupe et prépare tes ingrédients.
  2. Dans une grande casserole, fais bouillir beaucoup d’eau salée (environ 2 litres / 8 tasses). Ajoute les nouilles et remue jusqu’à ce que l’eau recommence à bouillir. Cuis les nouilles environ 10 minutes ou jusqu’à ce que la texture soit légèrement al dente. Égoutte les nouilles dans une passoire et mélange-les avec un peu d’huile d’olive pour éviter qu’elles collent ensemble. Mets-les de côté.
  3. Dans une grande poêle antiadhésive, cuis l’oignon dans le beurre huile d’olive à feu moyen en remuant avec une cuillère de bois jusqu’à ce qu’il soit doré.
  4. Ajoute la viande et l’ail. Poursuis la cuisson à feu élevé en défaisant la viande en petits morceaux avec la cuillère jusqu’à ce qu’elle soit légèrement dorée.
  5. Ajoute du sel et du poivre. Saupoudre la farine et la poudre de chili sur la viande et mélange bien.
  6. Ajoute le bouillon, la sauce soya, la sauce Worcestershire puis le fromage. Remue jusqu’à ce que le fromage soit fondu.
  7. Ajoute les nouilles et mélange pour bien les enrober de sauce. Retire la casserole du feu et laisse reposer de 5 à 10 minutes. La sauce épaissira légèrement. Goûte. Sale et poivre si nécessaire.

 

Pâte à tarte brisée de base

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Source: http://www.ricardocuisine.com/recettes/4817-pate-brisee-de-base

Donne : 2 abaisses de 23 à 25 cm (9 à 10 po). (1 gros pâté dans l’assiette Arthur Quentin)

Ingrédients :

Préparation :

Technique à la main

  1. Dans un grand bol, mélanger la farine et le sel.
  2. Incorporer le beurre dans la farine à l’aide d’un coupe-pâte ou de deux couteaux afin d’obtenir une texture granuleuse où l’on distingue de petits morceaux de beurre de la grosseur de petits pois.
  3. Ajouter l’eau graduellement en soulevant et en tournant le mélange à l’aide d’une spatule pour éviter qu’une partie ne devienne plus mouillée qu’une autre. Ajouter de l’eau au besoin, une cuillérée à la fois, juste assez pour que le mélange se tienne lorsqu’on le presse entre les doigts.
  4. Former deux disques.
  5. Envelopper de pellicule de plastique et réfrigérer la pâte au moins 30 minutes.
  6. Abaisser la pâte sur un plan de travail fariné ou entre deux feuilles de papier parchemin jusqu’à une épaisseur de 3 à 4 mm (1/8 po). Utiliser la pâte pour faire une tarte à deux croûtes ou pour foncer 2 plats à tarte de 23 à 25 cm (9 à 10 po).

 

 

Gnocchi à la courge butternut

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Source: Livre “L’atelier de Daniel Vézina”

Note: J’utilise un sac Ziploc dont je coupe un coin à la grosseur voulue au lieu d’une poche à pâtisserie.

Ingrédients :

  • 1 courge butternut (petite, d’environ 675g (1 1/2 lb)
  • huile d’olive
  • 2 têtes d’ail
  • sel et poivre au goût
  • 250g (1/2 lb) pommes de terre Yukon Gold (moyennes)
  • 2 jaunes d’oeuf
  • 2 oeufs entiers
  • beurre cliarifié
  • parmesan râpé au goût
  • 250g (1 3/4 tasses)farine

Préparation :

  1. Préchauffer le four à 190 C (350 F)
  2. Éplucher la courge et la couper en cubes.  Les mettre au four avec un peu d’huile d’olive.
  3. Cuire à demi et ajouter les gousses d’ail en chemise, du sel et du poivre.  Cuire au four pendant au moins 1 heure.
  4. Réduire en purée au robot avec la pulpe des gousses d’ail.  Il en faudra 550g (1 1/4 lb).
  5. Envelopper les pommes de terre de papier d’aluminium et les cuire au four, les peler, puis les réduire en purée avec le presse-purée.  Il en faudra 200g (7 oz).  Réserver au froid.
  6. Ajouter la purée de pommes de terre à la purée de courges, incorporer les oeufs, les jaunes d’oeufs et la farine, et bien mélanger.  Rectifier l’assaisonnement et mettre l’appareil dans un sac à décorer avec une douille lisse no 6.
  7. Porter un sautoir d’eau légèrement salée à ébullition.
  8. Au-dessus du sautoir, presser sur le sac pour en faire sortir la purée et couper avec un couteau pour faire des petits gnocchi.  Pour éviter que la pâte colle au couteau, mouiller la lame régulièrement.
  9. Cuire jusqu’à ce que les gnocchi remontent à la surface.
  10. Bien les éponger.  Les aissaisonner et les faire rôtir dans une poêle avec du beurre clarifié pour les colorer.  Servir sans attendre et saupoudrer de parmesan.

 

Pâtes aux moules

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Source : http://chefmichaelsmith.com/food-country/episode-18-mediterranean-mussel-pasta/

Notes: Commencer par préparer la sauce et attendre que les moules soient cuites avant de faire cuire les pâtes.

Ne pas ajouter de sel à la sauce, les moules et les olives sont déjà salées…

Ingredients :

  • 1 box of your favourite pasta (penne)
  • 2 tablespoons of olive oil
  • 2 chopped onions
  • 4 to 6 cloves of thinly sliced garlic
  • 1 28-ounce can of whole tomatoes
  • 1 teaspoon of dried oregano
  • 1 cup or so of pitted calamata black olives
  • 2 to 3 pounds of mussels
  • salt and pepper to taste

 

Directions :

  1. Bring a large pot of salted water to the boil then cook the pasta until tender but still chewy.
  2. Meanwhile make the sauce in a separate pot.
  3. Splash the olive oil into a large saucepot over medium high heat.
  4. Toss in the onions and sauté until golden brown.
  5. Add the garlic and stir for a few minutes until aromatic.
  6. Add the juice from the can of tomatoes then mash the tomatoes in the can with a fork. Add the tomatoes to the sauce.
  7. Stir in the oregano and olives and bring the works to a full boil. Lower the heat to a simmer.
  8. Rinse the mussels in lots of cold clear water.
  9. Drain for a moment then add to the simmering sauce.
  10. Cover with a tight fitting lid and continue cooking until the mussels open, cook through and release their flavourful broth.
  11. Discard the shells and any unopened mussels.
  12. Taste then season to your taste with salt and pepper.
  13. Stir in the cooked pasta and enjoy!

Sauce à la saucisses pour les gnocchis

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Source: http://www.foodnetwork.com/recipes/mario-batali/gnocchi-alla-ciociaria-ciociaria-style-gnocchi-recipe/index.html

Notes: Sauce pour accompagner les gnocchis aux patates.

Je ne rajoute pas de sel étant donné que la saucisse et le parmesan sont déjà salés.

Si j’utilise les gnocchis cuits à l”avance, je les ajoute à la sauce 10 minutes avant la fin de la cuisson pour les réchauffer dans la sauce.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 ounces pancetta, diced (ou 4 tranches de bacon)
  • 2 ounces dried porcini mushrooms, soaked until tender (ou 1/2 barquette de champignons blancs)
  • 1 clove garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 (5) sweet Italian sausage links, removed from casing
  • 1 cup red wine
  • 1 (16-ounce) can San Marzano tomatoes (1 pot de 500 ml de tomates en conserve)
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
  • Freshly grated pecorino romano (ou parmesan)

Directions

  1. In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta (bacon), porcini (champignons), garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned.
  2. Add the red wine, let it evaporate, then add the tomatoes (écrasées) and the pepper flakes.
  3. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.
  4. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
  5. Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively (4 minutes).
  6. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.

Gnocchi aux patates

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Source: http://www.foodnetwork.com/recipes/mario-batali/gnocchi-alla-ciociaria-ciociaria-style-gnocchi-recipe/index.html

Notes: Je fais cuire 4 patates et je fais 2 recettes séparées.  La deuxième recette de gnocchis, je les dépose sur un papier parchemin sur une plaque à biscuits et je les fais congeler non cuits.

Je fais la sauce à la saucisse pour accompagner les gnocchis.

Ingredients

  • 1 pound russet potatoes (2 grosses patates)
  • 2/3 cup all-purpose flour (1 1/3 tasses semoule de blé dur)
  • 1 egg
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil (huile d’olive)

Directions

  1. Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes.
  2. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
  3. Bring about 6 quarts to a boil. Set up an ice bath with 6 cups ice water and 6 cups water nearby.
  4. Make a well in the center of the potatoes and sprinkle all over with the flour (semoule de blé dur).  Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour (semoule de blé dur) and potatoes as if you were making pasta.
  5. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.
  6. Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.
  7. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute (4 minutes).
  8. Use a slotted spoon to transfer the gnocchi to the ice bath.
  9. Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pieces, and flicking them off a fork. Continue until all the gnocchi have been cooked and allow them to sit several minutes in the ice bath.
  10. Drain the gnocchi and transfer to a mixing bowl. Toss with the canola oil (huile d’olive) and store covered in the refrigerator for up to 48 hours or until ready to serve.