Thread: Wally's Pasta Recipe

Wally’s Pasta Recipe

Ingredients: (for two/three people) – skinless chicken breast x 2 , one packet of bacon, one packet of white mushrooms, onions x 2, one head of garlic, one bunch of long onions, one bunch of fresh parsley, one packet of parmesan cheese, fresh tomatoes x 4 , can tomatoes x 2, one can of tomato puree, one jar of Paul Newman’s pasta sauce(no-meat), ketchup, Tabasco sauce, two cans of tomato juice, one bunch of fresh Italian basil, and one table spoon pesco.

(You can also add vegetables such as egg-plant, carrots, pineapple, or seafood instead of chicken. – be sure to cook seafood in different fry-pan.)

How to cook!
*Slice chicken into bite size pieces, and shallow-fry in olive oil. – once cooked lightly, remove from pan and put in bowl.

• Slice bacon and garlic and shallow fry.

*Put pot on hot stove, and add plenty of olive oil (don’t be afraid to add too much!!) – then add pasta sauce, tomato puree, tomato juice, cooked chicken, bacon, garlic, etc. – Turn heat down once boiled and simmer.

• Add sliced vegetables

• Add ketchup, olive oil, Tabasco, Parmesan cheese,tomato juice until you get the correct texture! (add red wine last)

*Simmer for 30 minutes whilst stirring and checking texture.

*Add plenty of olive oil to the pasta and salt when you are boiling it – and after you have cooked it!

* Remember to decorate your plate with purple lettuce, baby tomatoes, and chopped shallots(long onion)!!

Sorry folks, no pics coz Wally is a lazy git.

Originally Posted by Wally Dorian Raffles

Pizzete

This is an Italian recipe for little tomato and basil pizzas.
They are great fun to make, and taste delicious!

Ingredients:


The Dough:
11 oz (300 g) plain bread flour
1 teaspoon salt
½ packet rapid action
yeast
2 tablespoons olive oil
6 fl oz (240 ml) water

The Topping

1 lb (450 g) fresh tomatoes
Handful of fresh basil leaves
Tomato passata or purée
Olive oil
Salt and freshly-ground black pepper




Method:
1.Sieve the flour, salt and yeast into a medium-sized mixing bowl, and add the olive oil. Heat the water till lukewarm, and then add it to the flour. Mix well.

2.Turn out the dough onto a floured board and knead for 8-10 minutes, by which time it should be smooth and elastic. Return the dough to the mixing bowl, cover with a tea towel, and leave to rise in a warm place for 1 hour.

3.Knead the dough once or twice, to punch out the air, then divide it into eight pieces. Roll each piece into a ball, and flatten to a circle. Place on two greased baking trays and leave for 15 minutes.

4.Now prepare the topping: slice the tomatoes thinly and chop the basil into fine shreds. Spoon a little tomato passata onto each pizzette and spread to the edges. Top with slices of tomato and drizzle with olive oil. Season with salt and pepper.

5.Bake the pizzette in the oven at 220°C (425°F) Gas Mark 7, for 15 minutes, or until the underneaths of the bases are golden brown.