Hi today I am going to discuss a recipe which I made last night after the rounds of booze with my mates. Here I would like to tell you that these recipes which u will see in my blog are not the bookish one, quite innovative, well tried and tasted.
Last night I made Pasta (Penne) with lots of seasonal veggies(for the Vegan people) and same penne with strips of grilled chicken (teriyaki merination/ or make it simple Chinese marination).Hey don’t worry this recipe is not too complicated or technical its looking too lengthy as I have tried to put every step in detailed way.
for 6 people
1 pkt of Penne is sufficient.
1kg tomatoes—cut 750 gms in Quarters with the seeds part on
250gms in 4 pcs lengthwise,remove seeds and skin(u have to b a bit carefull- a bit technical) then marinate both tomatoes separately in little amount of oil u prepare, salt &pepper
Some fresh Basil(25-50 gms) put in standing position in jar with little’ water at room temperature
Oil / Olive oil
! cloves of garlic peeled and thin flakes lengthwise.
Heat the regular oil and put off flame add sliced flakes of garlic and let it cool down(u can see garlic turned slight pale and oil has a sweet flavour of garlic---Hey u have made garlic flavoured oil U can keep this for a week at air-tight at room temperature)
Green of spring onions diagonal cut and strips / slices of white bulb of spring onion
4 Carrot cut it in 4 pieces lengthwise, take out the white part(pith) and cut diagonal/diamond cut(Chinese cut)
Some Dry red chillies flakes(Remove the seeds as they spoil the actual flavours of other ingredients by their overpowering effect)
Mushrooms(simple button mushrooms, wash for sure under running water and cut in 4 pcs don’t scrap off the stem cut them too I wont suggest u to put slices of mushroom as the flavour retains in chunks and u will get the bite feel and judge the difference yourself).
Beans- remove the strings at the side of beans and cut 1inches Chinese cut.
Capsicum- again cut in 1 inches diagonal/diamond or Chinese cut.
(Here the vegetables mentioned are not fixed u can alter it according to the availability,, but make sure use fresh veggies and the herb-Basil )
Chicken(boneless)- marinate in light soy ,garlic,salt and pepper for 15 min and grill it on little oil till its 80% cooked take out mince some garlic and add some more soysauce robb on hot chicken and deepfreeze..when cool down cut it in strips with knife or just with the help of fingers.
Last night I made Pasta (Penne) with lots of seasonal veggies(for the Vegan people) and same penne with strips of grilled chicken (teriyaki merination/ or make it simple Chinese marination).Hey don’t worry this recipe is not too complicated or technical its looking too lengthy as I have tried to put every step in detailed way.
for 6 people
1 pkt of Penne is sufficient.
1kg tomatoes—cut 750 gms in Quarters with the seeds part on
250gms in 4 pcs lengthwise,remove seeds and skin(u have to b a bit carefull- a bit technical) then marinate both tomatoes separately in little amount of oil u prepare, salt &pepper
Some fresh Basil(25-50 gms) put in standing position in jar with little’ water at room temperature
Oil / Olive oil
! cloves of garlic peeled and thin flakes lengthwise.
Heat the regular oil and put off flame add sliced flakes of garlic and let it cool down(u can see garlic turned slight pale and oil has a sweet flavour of garlic---Hey u have made garlic flavoured oil U can keep this for a week at air-tight at room temperature)
Green of spring onions diagonal cut and strips / slices of white bulb of spring onion
4 Carrot cut it in 4 pieces lengthwise, take out the white part(pith) and cut diagonal/diamond cut(Chinese cut)
Some Dry red chillies flakes(Remove the seeds as they spoil the actual flavours of other ingredients by their overpowering effect)
Mushrooms(simple button mushrooms, wash for sure under running water and cut in 4 pcs don’t scrap off the stem cut them too I wont suggest u to put slices of mushroom as the flavour retains in chunks and u will get the bite feel and judge the difference yourself).
Beans- remove the strings at the side of beans and cut 1inches Chinese cut.
Capsicum- again cut in 1 inches diagonal/diamond or Chinese cut.
(Here the vegetables mentioned are not fixed u can alter it according to the availability,, but make sure use fresh veggies and the herb-Basil )
Chicken(boneless)- marinate in light soy ,garlic,salt and pepper for 15 min and grill it on little oil till its 80% cooked take out mince some garlic and add some more soysauce robb on hot chicken and deepfreeze..when cool down cut it in strips with knife or just with the help of fingers.
Heat the water quantity should be enough for the pasta. With some salt in it(don’t put any oil as lots of people do that and yes don’t forget to cocer the water as it saves time and gas- precious) when steam starts coming out ,Remove cover carefully(very hot- my friend touched it bare hand as was drunk and got nice hit after).
Now here we have to blanch the vegetables (ok here we need to blanch only hard vegetables-carrot -4 minutes and the beans -3 minutes..and use tea strainer to take them out,,,,so u can use same boiling water for the pasta too—cost effective isn’t it…. don’t put cover while blanching as this discolor the vegetables ) refresh them under cold water,,,,keep aside.
Put pasta once the water reboils…wait till u see there is a thin strained line of uncooked part after having the bite(this is Al Dante stage- u get the feel of bite when pasta is finished,,otherwise generally its always overcooked/mashy/biteless).Keep the strainer ready in the kitchen sink and strain the pasta.
Put the pasta in parat /tray-(should be big enough to hold single layer of pasta).
Don’t refresh it ( generally chefs and people do refresh the pasta… even I was doing in my early days as a chef, but thanks to the Molecular Gastronomy and Maria- One of my Italian Chefs Mom as I visited her in Bari-Italy while working in Luxury Cruise Liner) Refreshing of pasta takes of the starch out as when the pasta is hot maximum starch is on outer periphery ) Drizzle some garlic oil and stir till the pasta cools down.
Preperation- always prepare pasta when every body is ready to have the meal..
Heat the garlic oil/olive oil put some extra garlic,Chilli flakes if u want, add mushrooms sauté on high heat to avoid the juices of mushroom to come out and then add other vegetables lightly sauté (keep in mind the vegetables should be crunchy but not Raw) Keep aside.
Same pan- heat it again put Garlic oil and thon add quarter tomatoes cook till it is soft and add chicken/vagatables and pasta…add the salt and fresh crushed toasted peppercorn. Toss the pasta..put off heat and pour 1teaspoon of garlic oil and hand plucked Basil leaves or simply quarter spoon of dry basil herb on pasta mix nicely…take it out place it on pasta plate …garnish with basil and Parmesan cheese if possible..
