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Ingredientes
- 1 c. flour *
- 2 Tbsp. oil, olive
- 1 lrg egg
- 1 bn basil, washed, stemmed
- 1 tsp salt
- 1/2 c. oil, olive
- 1 tsp pepper, white
- 2 Tbsp. butter
- 2 Tbsp. basil, fresh, minced
- 1/2 c. mirepoix **
- 3 med tomatoes, ripe, minced
- 3 Tbsp. puree, shallot ***
- 4 Tbsp. puree, tomato
- 2 x bay leaves
- 1 tsp puree, garlic ***
- 1 tsp thyme
- 2 c. stock, chicken ***
- 1/2 tsp oregano
- 2 c. stock, veal ***
- 1 tsp peppercorns, crushed salt, (to taste)
- 1 c. wine, white pepper, (to taste)
Direcciones
- * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or possibly buckwheat flours.
- ** Mirepoix is a mix of diced onions, carrots, celery and leeks.
- *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you do not have one of your own.
- For the Pasta: Place the flour on a work space or possibly in the bowl of a mixer. Add in egg, salt and pepper. Mix well, then add in extra virgin olive oil and basil puree. Continue mixing.
- Roll the dough into a ball and work it by hand till it's smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and don't dry before cooking.
- For the Sauce: Heat the butter in a saucepan. Add in the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 min (to allow the flavors to come out).
- Add in white wine and cook briefly. Add in the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 min (till the vegetables are soft).
- Strain into another saucepan and adjust the seasonings. Reduce the mix over high heat for 10 min. Reserve.
- To Assemble: Cook the pasta in plain boiling water, then drain.
- In a sauteepan, heat 2 Tbsp. of extra virgin olive oil, 1 Tbsp. of basil puree, salt and pepper. Add in the pasta to the sauteepan.
- Add in a little tomato sauce to the pasta and heat.
- To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and minced chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 653 | |
| Calories from Fat 373 | 57% |
| Total Fat 42.17g | 53% |
| Saturated Fat 6.93g | 28% |
| Trans Fat 0.88g | |
| Cholesterol 67mg | 22% |
| Sodium 1438mg | 60% |
| Potassium 740mg | 21% |
| Total Carbs 51.37g | 14% |
| Dietary Fiber 3.4g | 11% |
| Sugars 15.75g | 11% |
| Protein 9.23g | 15% |
