“ National Pasta Month – October 2021” Watch Our ABC7 Cooking Segment

https://abc-7.com/news/local/2021/10/07/delicious-dishes-you-can-make-to-celebrate-national-pasta-month/amp/





500 BC

Ancient Italians serve testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes Pre-Roman Etruscan civilization began grinding wheat with rocks, mixing it with water and boiling it.

Appetizer

Serves 2

Pan Fried Ravioli

Ingredients: 16 Oz. Cheese Ravioli 1 Cup Flour (By first dipping item in flour helps the egg wash adhere better to the item) 2 Eggs 2 Cups Breadcrumbs Extra Virgin First Cold Press Olive Oil ( Enough to provide 2” in depth in your sauté pan) Fresh Grated Parmesan Bruno’s Marinara Sauce Bruno’s White Silky Smooth Honey, Goat and Cream Cheese Mousse 2 Oz. Organic Goat Cheese 2 Oz. Organic Cream Cheese 2 Oz. Honey 2 Oz. Heavy Cream Method: For White Mousse Sauce Place your Goat Cheese, Cream Cheese, Heavy Cream and Honey in a Mixing Bowl Blend Until Blended and Silky Smooth Set Aside For Fried Ravioli Place 2” of oil in a sauté pan, Heat oil on high heat Beat your eggs in a bowl Dredge ravioli into flour, then egg mixture and then breadcrumbs. Fry your breaded ravioli in oil until golden brown (1 minute per side Place paper towel to drain excess oil Grate fresh Parmigiano Reggiano cheese atop Serve with White or Red Sauce Entree Fileto Di Pomodoro, Caramelized Sweet Georgia Onions sautéed with Prosciutto Di Parma, Hand Crushed Imported San Marzano Plum Tomatoes, Fresh Basil. Tossed with Fresh Testaroli Pasta Topped with House-made Bruno’s White Silky Smooth Honey, Goat and Cream Cheese Mousse Ingredients: 1 Medium Sweet Georgia Onion, cut in half and sliced 2 Oz. Prosciutto Di Parma Sliced and Cur into Strips 4 Oz. Imported San Marzano Tomatoes, crushed by hand 2 Oz. Fresh Basil, chiffonaded 8 Oz. Fresh Pasta cut into Tesaroli (triangular shape) 2 Oz. Organic Goat Cheese 2 Oz. Organic Cream Cheese 2 Oz. Honey 2 Oz. Heavy Cream Extra Virgin First Cold Press Olive Oil Pin Himalayan Salt and Pepper to Taste 2 Oz. Italian Flat Leaf Parsley Chopped Method:

Bring 4 Quarts of water to a rapid boil

Coat the bottom of a sauté pan with Olive Oil and place on high heat

Sauté your onions for 3 minutes or until your

onions are translucent

Add your Prosciutto and continue to sauté

Add your plum tomatoe, salt and pepper and

reduce for 4 minutes

Drop your pasta in your water for 90 seconds

Add your basil, drain your pasta and combine with your sauce

Plate your dish

Place a dollop of your mousse at the center of your dish and garnish with parsley


Add your basil, drain your pasta and combine with your sauce Plate your dish Place a dollop of your mousse at the center of your dish and garnish with parsley


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