In a dish, spread some marinara sauce, cover
it with white sauce, then lasagna. Repeat till finished. Pour white
sauce on the top and grate cheese and sprinkle the bread crumbs. Bake
at 200’ C for 10 minutes or till the bread crumbs are light brown.
MARINARA SAUCE :
800 gms.
Tomatoes deseeded and chopped
2 tbsp.
Fat
1 tsp.
Basil or Sage chopped
½ tbsp.
Mustard
1 ( each )
Cardamom, Clove, Bayleaf, Cinnamon
125 gms.
Onions chopped
150 gms.
Vegetable – Carrot, Beans, Cauliflower
5 flakes
Garlic crushed and chopped
1 tbsp.
Red chili powder
2 tbsp.
Wine
To taste
Salt, Sugar
Method :
Heat fat, add onions and garlic and sauté.
Add wine and reduce it. Add the tomatoes, spices and cook.
Add the vegetables and cook. Add salt, sugar
to taste.
WHITE SAUCE :
700 mls.
Milk
35 gms.
Butter
35 gms.
Flour
100 gms.
Cream ( Optional )
To taste
Salt, Pepper
Method :
Take a heavy bottom vessel add butter and flour
and cook on slow flame, stirring it till pale.
Add milk to it stirring continously. Add cream
and season it.
Fettuccini Roma :
450 gms.
Fettuccini
150 gms.
Cream
100 gms.
Melting Cheese
½ tsp.
Nutmeg powder
60 gms.
Butter
To taste
Salt, Pepper
Method :
Bring a well filled saucepan of water to boil.
Add a few drops of oil and ½ tsp. salt.
Add the fettuccini and cook until al dante.
Fresh pasta will take about 2 minutes and dry pasta about 15 minutes.
Drain in a colander.
Melt the butter in a sauce pan, add nutmeg
powder and add half quantity of cream and stir till shinny bubbles
appear.
Add the fettuccini and stir well.
Add the remaining cream and cheese alternately,
forking the pasta as it is mixed.
Serve immediately.
Fresh Fruit Cream Horn :
For Pastry :
225 gms.
Flour
180 gms.
Margarine
To mix
Water
1 tsp.each
Salt, Lemon juice, butter
For Filling :
200 gms.
Fresh Cream
100 gms.
Icing sugar
For Decoration
Pineapple, Cherries, Honey
Method :
Sieve flour, add salt, water and lemon juice
and knead a soft dough. Knead in the butter. Cover the dough for 30
minutes.
Roll the dough into rectangle. Apply 1/3 portion
of the margarine to the 2/3 portion of the rectangle and fold into
three foldings with the empty portion of the rectangle first. Rest
the dough for 10 minutes.
Repeat the process of folding twice more using
1/3 margarine and resting dough for 10 minutes in between the folding
in a chiller.
Roll the pastry dough into thin rectangle and
cut long strips. Wrap each strip using milk around conical tins to
completely cover it. Join extra strip if required.
Bake at 205 C for 15 minutes. Remove tins and
cool.
Whisk fresh cream with icing sugar till stiff
peaks form. Fill a piping bag and fill the pastry.
Place pineapple and cherries decoratively and
glaze it generously with honey.
