Bravetti KPS110H Fettuccine Butter and Sage, Fettuccine Madeira, Lasagna Bolognese, Recipes

RECIPES

Fettuccine Butter and Sage

Ingredients:

1¼ lb	fresh fettuccine pasta
3½ oz	butter
7 oz	parmesan
3 Tbsp	fresh sage
	pepper to taste

Directions:

Boil fettuccine pasta in boiling, salted water, until slightly underdone. Drain and place in a warmed large pasta bowl.

Add grated parmesan and pieces of butter. Mix well. Top with fresh pepper and some whole sage fresh sage leaves. Serve very hot after. Serves 4-6

Fettuccine Madeira

Ingredients:

RECIPES

Lasagna Bolognese

Ingredients:

¼ cup olive oil

½large chopped onion

1¼ oz	minced beef
1¼ oz	chicken livers
4 oz	dried mushrooms, soaked and drained
2	fresh ripe tomatoes
2¼ oz	parmesan cheese
2¼ oz	butter

Directions:

Brown the onion in half of the butter and in the oil. When golden brown remove from pan and add minced beef and chicken livers with mashed fresh tomatoes and chopped mushrooms. Cook slowly on med heat for 1 hour.

Cut strips of pasta about 4” wide and boil in plenty of salted water, then drain when slightly underdone. Spread thin layer of sauce on bottom of lasagna pan

9oz.

2Tbsp 1½ cups

8oz

11/3cupcup

1Tbsp ½ tsp

18/8oztsp

fresh fettuccine pasta butter

finely chopped green onions. fresh mushrooms, sliced Madeira wine

heavy cream

finely chopped fresh parsley salt (or to taste)

pepper

can sweet peas (optional)

followed by a layer of pasta. Pour a layer of sauce over pasta. Repeat if ingredients allow. (This will depend on how large your lasagna pan is.) Sprinkle with parmesan and place pieces of remaining butter on top. Bake at 350°F for approximately 15 minutes. Serves 5

Meatless Lasagna

Ingredients:

2 Tbsp	olive oil
1 lb	carrots, finely chopped.
1	clove garlic, chopped finely

Directions:

Allow pasta to rest on a clean cloth. In a saucepan melt butter over low heat.

Add onions and mushrooms. Cook 4-5 minutes stirring frequently. Add Madeira and increase heat to high. Bring to a boil for 4 minutes until only 1 tbsp liquid remains. Add heavy cream, stirring frequently until sauce thickens. Add drained peas, salt and pepper.

Boil fettuccine in salted water, drain when slightly underdone. Serve onto individual plates and top with sauce Add chopped parsley and serve.

Serves 4-6

9

1 Tbsp	basil leaves
1 can	(28oz) tomatoes
1 can	(6oz) tomato paste
½ cup	red wine (optional)
2	bay leaves
10 oz	lasagna pasta slightly underdone

1½ cups ricotta cheese

1½ cups cream style cottage cheese

2	hard boiled eggs
½ cup	grated parmesan cheese
¼ cup	chopped fresh parsley
1 lb	mozzarella cheese, sliced or grated
	salt and pepper to taste

Directions:

In a heavy pot, heat oil. Add carrots, garlic basil and sauté until soft. Add tomatoes, tomato paste, wine and bay leaves. Simmer on a low boil for 30 minutes, stirring frequently. Salt to taste. Combine chesses, except mozzarella and seasonings.

Lightly grease a lasagna pan. Layer pasta in pan, spread half of sauce over pasta then cheese mixture. Repeat layers. Top with mozzarella. Bake in oven at 375°F for 40 -45 minutes. Remove at let stand for 10 minutes. Serves 6-8.

10