Pasta Rella Highlander Style Food

PASTA-RELLA HIGHLANDER STYLE

Steps:

• In a small bowl, mix egg yolks with 1 cup water. In a separate bowl, mix the bread crumbs and Italian seasoning. Set out the pasta sheets and brush both sides with the egg wash.
• Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll in the bread crumbs.
• In a deep fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry until golden brown, about 3 minutes,. Do not overcook or the cheese will spill out. Heat up the marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan over the sauce and sticks.

GREEN PASTA, MEDITERRANEAN STYLE

Steps:

• To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
• To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
• In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
• To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

PASTA-RELLA HIGHLANDER STYLE

Steps:

• Slice cheese into 1/2 by 1/2 by 6-inch long cubes and set aside.
• In a small bowl, mix egg yolk and water.
• In a separate bowl, mix bread crumbs and seasonings.
• Set out the pasta sheets and brush both sides with egg wash.
• Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll into the bread crumbs.
• In a fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry for approximately 3 minutes until golden brown. Do not over cook and have the cheese spill out. Heat up preferred marinara or pizza sauce and on the side for dipping. Sprinkle Parmesan cheese over sauce and sticks.