Wednesday, October 13, 2010

Fusilli and vegetables in tomato ragout

Fusilli and vegetables in tomato ragout

 

No. of Portions
4


Ingredients
QTY
Unit

Fusilli
100
Gm

American corn
50
Gm

Green capsicum
25
Gm

Yellow capsicum
25
Gm

Broccoli
50
Gm

Olive oil
20
Gm

Butter
20
Gm

Garlic
10
Gm

Onion
50
Gm

Tomato
150
Gm

Tomato puree
100
Ml

Salt
To taste


White pepper powder
To taste


Fresh basil leaves
1
Sprig

Sugar (optional)
2
Gm


                                                                                               

Pre-preparations:


1.     
Cook fusilli in boiling salted water al dente. Drain and refresh. Add a teaspoon of olive oil and toss. Keep aside.
Clean and cut broccoli into medium sized florettes. Blanch in boiling salted water, drain and refresh. Keep aside. Boil American corn separately and keep aside.
Cut green and yellow capsicum into lozenges.
Bruise and chop garlic. Chop onions.
Blanch and concasse tomatoes.


Method:

1.     
Heat olive oil and butter together in a pan. Add both the capsicums and toss for a few seconds. Remove and keep aside.
2.     
In the same pan, add garlic and sauté without browning. Add onions and sauté.
3.     
Add tomato, tomato puree, salt and pepper. Add a little water if required and cook till it thickens. Add sugar.
4.     
Add vegetables, fuseli and torn basil leaves to the ragout and toss well. Check seasoning.


To serve:
Reheat and serve immediately

Standard:
Vegetables and fuseli cooked al dente; in a thick, red coloured sauce having a mild flavour of basil. Served hot.

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