Good morning all! Trying to get a few hampers packed and ready for tomorrows market at San Anton School! Have jams, chutneys and cookies almost sorted and gift bags and hampers need finishing too! This will be my first experience at a market and I am hoping to see some of you there! It does require lots of work and it will be great to see how a market works! Cooking and baking went out the window the past week. I lived on sandwiches and whatever I could lay my hands on! I did bake one thing the night hubby returned and that was nidii allorto e carne! Nidi are made from freshly turned out pasta, stuffed with veg and meat (you can omit the meat if you prefer), tomato sauce and bechamel. Its tasty and does not take at all long to prepare! Here is the recipe: Nidi allorto e carne for 4 people Pasta: 3 eggs 300 grms flour Put the flour on a board or clean wooden table, make a well and drop the eggs in the middle. With a fork drawn in the flour slowly and break the eggs, mixing all the while. After a minute of this get stuck in with your hands and mix it all to a dough. Knead for a good few minutes till pasta is silky smooth and elastic. Place to the side to rest. Stuffing 300 grms minced meat (any type you like) 70 grms turkey or ham slices finely chopped 100 grms grated or chopped mozzarella 100 grms mushrooms chopped 150 grms courgettes julienned 1 small carrot grated 2 tomatoes, skinned and chopped 1 heaped tsp tomato paste 1 onion grated 1 tbsp freshly chopped thyme Pepper and salt Olive oil Take the mushrooms courgettes, onions and carrots and saute in the olive oil. Remove from pan with slotted spoon. Take the ham and brown in the olive oil (you might need to add a drop if there is not enough in pan to brown the ham), after a minute or two add the mince. Once browned add the veggie ingredients and thyme pepper and salt. Leave to the side. Tomato sauce Either skin and chop 500 grms of tomatoes or use 2 standard tins 2 cloves garlic, very finely chopped 1 tsp tomato paste Olive oil Pepper and salt Very gently fry the garlic till just barely cooked - do not let it burn or sauce will be ruined. Add the tomato paste and mix and after 20 seconds add the tomatoes. Leave to simmer on very low heat and taste after 10 minutes. Add a dash of pepper and a very little salt. Bechamel Take a saucepan and melt 1 tbsp butter and slowly mix in 2 tbsp corn flour. After mixing on heat for a few minutes you should have a very thick dry mix (looks a bit like mashed up marzipan). Slowly add a pint of milk, whisking all the time. Whisk till there are no bits in it and has become creamy. Add 100 grms of your favourite grated cheese. Take dough and cut in half and roll out each half in rectangular pieces as thinly as possible. Throw into the boiling salted water and cook for 2 minutes, one piece at a time. Drain and pat dry with paper towels or clean tea towel. To assemble, Place the tomato sauce on to a dish. Place stuffing mix and mozzarella along it and roll pasta into what looks like a stuffed pasta sausage. Cut into approx 6 cm portions and place on sauce. Cover with bechamel and top with grated cheese. Bake for 20 minutes approx in oven gas mark 4 or 180 degrees. Enjoy! I took some pics but as I was using alot of my dishes to bake other things, I made the mistake of using one which was slightly too large and so the nidi unrolled a bit. Make sure you have the right sized dish so the nidi stay in place!
Posted on: Sat, 22 Nov 2014 07:36:58 +0000
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