This Weeks Recipe...
Cherry tomato sauce with cheat’s fresh pasta
Equipment: garlic press, chopping boards and mats to go underneath, sharp knives, kitchen scissors, grater, large white plate, scales, metric measuring spoon, large saucepan, pasta fork, wooden spoon, colander, oven mitts, mug, four bowls to serve along with four miniature tongs, 3 clean and dry tea towels, two small mixing bowls, spreading knife, ruler, kettle, large saucepan, rectangular frying pan
400 g ripe cherry tomatoes 4 cloves garlic
A bunch of fresh basil 375 g fresh lasagne
100 g parmesan cheese sea salt and freshly ground black pepper
Olive oil 2 knobs butter
4 tablespoons balsamic vinegar
What to do:
- Weigh the tomatoes. Wash them in a colander in the sink. Dry them gently with one of the clean and dry tea towels. Cut them in half or into quarters, depending on the size of the tomatoes.
- Place the garlic cloves into the garlic press, one at a time, and crush. Scrape them into a small mixing bowl using a spreading knife.
- Wash the basil in a colander in the sink. Lay one clean and dry tea towel on the bench, place the basil on top and gently pat the basil dry with another clean and dry tea towel.
- Pick the basil leaves off the stalks and place them in a small mixing bowl. Place the stalks into the compost bucket.
- Cut the lasagne sheets into strips approximately 3 cm wide and 16 cm long.
- Weigh the parmesan and grate it over a large white bowl.
- Put the frying pan over a medium heat and add a couple of lugs of olive oil and the garlic. Add the butter and let it melt. When the garlic starts to brown, add the cherry tomatoes.
- Give everything a good stir with the wooden spoon and add half of the basil leaves. Add the vinegar and season with salt and pepper. Cook for one minute, then turn off the heat.
- The following step is very dangerous, please take extra care and listen carefully to your adult helper. Boil the water in the kettle and pour the water into the large saucepan. You may need to boil the water in the kettle two times to have sufficient water. Add salt to the water. Drop your fresh pasta strips into the saucepan of boiling water and cook for three minutes. Before you drain the water, reserve a little of the cooking water, using the mug. Use oven mitts to protect your hands from the hot handle and drain the pasta with a colander in the sink.
- Add the pasta to the frying pan with a small splash of the cooking water and half of the parmesan. Give it a good stir and cook it for a little longer if you need to reduce the liquid. Season again with salt and pepper.
- Serve and top each portion with a sprinkling of basil leaves and parmesan. If the leaves are large, tear them up.
Recipe by Jamie Oliver, Jamie’s Ministry of Food, published 2008, page 55.
If your family has a go at cooking this recipe at home, send in a photo to firstname.lastname@example.org by 12 noon Tuesday 28 April (put Cherry tomato sauce in the subject line) to be included in the newsletter next week.
잘 먹겠습니다 (jal meokkesseumnida) (Korean for 'I hope you enjoy your food')
Last Weeks Recipe...Corn Mini Quiche
Thank you Jay B
And more home cooks...
Thank you Fergus B
and Archer & Xavier B