Pasta can undoubtedly be called an international food because now it is not confined to a particular region but is now found in most of the restaurant menus in the world. Originally from Italy, pasta is made from unleavened dough of a durum wheat flour mixed with eggs and water, and formed into various shapes or sheets. Pasta is cooked and served usually with an accompanying sauce. It may be divided into two broad categories — dried and fresh pasta.
Pasta is prepared in large varieties because it is a versatile food item. It is the perfect for a healthy, delicious and satisfying meal, as manufacturers also make whole wheat pasta to meet the dietary fibre requirements. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat.
Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, colour and texture.
When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.
Spaghetti and sausage
with tomato
Serves 2
Ingredients
Spaghetti pasta 500g
Chicken sausage 150g
Arugula leaf few sprigs
Olive oil ¼ cup
Tomato 500g
Onion 2 no
Garlic cloves 6 no
Basil leaves 2 sprigs
Salt to taste
Black pepper crushed to taste
Sugar 1tbsp
Parmesan cheese ¼ cup
Cream 2 tbsp
Method
Pierce the chicken sausages with spaghetti strands and keep aside.
Boil the prepared spaghetti in water with 1tbsp of oil and salt.
Cook till pasta is al dente (just cooked with centre of pasta slightly raw to bite).
Drain and add 1tbsp of oil to prevent it from sticking.
Heat oil in a pan and add garlic, saute for 2 minutes.
Add chopped onion and continue cooking till onion is translucent, add chopped tomato.
Cook over slow flame till all the tomatoes are mashed and a sauce consistency is achieved.
Add the boiled pasta and chopped basil and toss gently using a tong taking care not to break the pasta.
Adjust the seasoning, finish with cream and parmesan cheese and fresh arugula leaves.
Serve hot garnished with a basil leaf and grated parmesan cheese on top and garlic bread.
Note: To make perfect pasta, always boil pasta in small batches and toss in the sauce. Do not store the boiled pasta, as the pasta will taste best if freshly boiled. Also your guests will be amazed to see the soft spaghetti strand piercing through sausages.
Amuse Gueules
It is a course comprising simple bite-sized portion of food served before appetiser course — also called ‘amuse bouche’, which means to amaze the mouth. They are different from appetiser as they are not ordered by the guests and are served complimentary to showcase the creativity of the chef and the menu offerings of the restaurant. Amuse Gueules are usually served in fine dining restaurants and are prepared beforehand. They can be hot or cold or a combination of both and can comprise any specially prepared soup, meat item or any other vegetables prepared accordingly.
One very simple Amuse Gueule recipe is presented for you which is not only easy to make but is healthy too.
Veggies in celery boat
Ingredients
Celery stalks 2-3 no
Red apple 1 no
Glazed cherry 5-6 no
Olives 10-12 no
Black mushroom 3-4 no
Olive oil 1 tbsp
Lemon juice 1 tbsp
Tabasco sauce few drops
Salt to taste
Black pepper to taste
Cheddar cheese 2 inch block
Method
Wash and cut celery stalks lengthwise to 2-inch long sticks with a natural curve.
Cut apples, mushroom, olives and cherry to very small dices and combine in a bowl.
Drizzle olive oil, lemon juice, tabasco sauce and adjust the seasoning.
Toss gently to combine the ingredients.
Place celery stalks in a platter and place the prepared filling in the celery curve.
Garnish with cheddar cheese small dices and serve cold.
Spaghetti and sausage with tomato.
