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Open Ravioli with Lamb Bolognaise...
Assalamualaikum and Salam Sejahtera to all...
As I post yesterday, was anyone thrilled or tricked? I think yea... and this is my recipe sharing post... Open Ravioli with Lamb Bolognaise and Parmesan Cheese  I feel like eating this already... 'nyum' 'nyum' 'nyum'...First you gotta make pasta but if you can find ready made pasta, save your energy but again, home made taste better, right? 250gm flour 15 egg yolk 1tea spoon olive oil salt and pepperMixed all to make a dough. Roll thin with roller and make a round shape. Boiled to cook per serving. Tips: If you have pasta machine, it'll make it easier for you. I m using round mould to shape it, as size of espresso cup saucer. Make sure you cook the sauce first before you boil the pasta. Close up...  Dish with 'love' and surely for the one you love... but make sure they eat lamb or else change it to traditional 'Beef Bolognaise'...Second, you gotta make Tomato Sauce, as I always said home made taste better... 300gm whole peel tomato (canned) 20gm onion (diced) 20gm garlic (thinly sliced) 20gm shallots (thinly sliced) 20gm Basil (juliene) 2tbsp corn oil (diced - really? cut the oil if you can... haha) Salt and pepper Heat up a pot and put in corn oil and then saute onion, garlic and shallot to fragrance or slightly brown color, and then add in tomato. Brings to boiled and simmer for about 30 minute. Whisk the sauce using hard wired whisk. Add in Basil and check on seasoning, continue simmering for about 10 minute. Keep in a bowl or container. Tips 1: Using fresh tomato is better but you have to skinned them first by blanching in boiled water in 10 to 15 second, make it easier for you to peel them. Tips 2: I blend this sauce through food processor but some people would preferred not to and you may do so.  Wanna and Zatty at back ground... hahaha, dorang posing wah sekalinya ku bagi blur... hahaha, baik jua tu nda jua nampak lubang idung dorang... 'katawa2'Third, you'll have to caramelize the minced lamb... 500gm minced lamb 3tbsp corn oil 30gm mixed herbs Salt and pepper Heat up a medium size pot on a high fire and pour corn oil. Put minced lamb and herbs in and stir until caramelized, seasoning to taste. Again, keep it in a bowl or container. You may let it cool down, its alright. Tips: Caramelized is a cooking process where the water from the meat drained by the heat and the meat would get slightly colored, in this stage it would get light brown but you got to remember not to burn the meat as it would get easily burned, you might as well get the fire low and stir frequently. The original in picture...  This is how the dish look like when i first made it...Forth, you gotta caramelized the veggies... 50gm carrots 50gm celery 50gm onion 50 gm fennel 20gm fresh parsley 3tbsp corn oil Minced all veggies... (if you don't have mincer use manually with knife that is finely chopped) Heat up a pot again, add in corn oil, add the veggies. Cook veggies to caramelized and yes, put in a bowl or in plastic bag... ;) kidding... Tips: hmmmm... no tips, sorry... Changed to this...  Can you spot the different from the above pic? 'love' is the answer...Additional Ingredients: (you may skip this but, are you following me or not?) 2tbsp extra virgin olive oil 30gm garlic (thinly sliced) 30gm shallots (thinly sliced) 50gm cherry tomato (cut half) 10gm basil (juliene) 50gm parmesan cheese (grated) 150ml tomato sauce 30gm thai's chilies (chopped) Salt and pepper. Heat up a pot (for the 1000 times... ;), add in EVOO. Saute garlic and shallots to light brown color. Add in caramelized lamb, stir. Add in tomato sauce and stir. Cook until boiled add in chilies, cherry tomatoes and basil. Add in more tomato sauce when its dry and lastly parmesan, leave some parmesan for garnish. Check taste, add salt and pepper to taste. Tips: I love chilies to he max, so, if you dont eat 'hot' don't put chilies then. The final touch...  I cant believed what i saw... I went out for a while n found out orange, water melon and 'umbrella' as garnish... but it looks cools tho n funny.... so, would I sell this?The Last stage is... plating... Put 3tbsp of bolognaise on a deep/pasta plate, layered with pasta at least 3 times. Garnish with Basil sprig, I used crispy parmesan and grilled olive tepenade (love shape). Tips: You can actually follow the above for garnishing... ;) Bonus features... Farewell to the 'blow fish'...  Zatty posing as a 'BlowFish' in a hand made flower made from EVOO... hahaha, yo ada sulnya macam ikan buntal kelamasan kah? Zatty jan marah yoo... n have a great time at U, ingat... mun belajar atu jan main2... n hope one day u jadi guru senaman earobic yang pandai 'split'. Next time jumpa battle tah ko sama si mahdy lagi... haha...Free gift....  To my readers out there, I thanks for reading this recipe and good luck trying... this is a gift to you, you can right click the picture above and save it in your hard disk... ;)And once you tried it... you can 'lick my spoon'... Regards, Chef Nash and the three dots  related searches : Open
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