Pasta Rosettes Food

BAKED PASTA ROSES

Steps:

• First make the bechamel.
• Melt the butter in a non-stick saucepan over a low heat
• add the flour and stir until you have a smooth paste
• Add the milk a little at a time and continue to stir until the sauce starts to thicken
• Add salt, pepper and nutmeg to taste
• When the bechamel has reached a good thickness add 50g of parmesan and continue to stir until the cheese has melted into the bechamel.
• Remove from the heat and allow to cool covered with cling film. If your bechamel seems lumpy whisk with a hand held food blender!
• Put a pasta sheet onto a floured board.
• Cover with slices of ham.
• Cover the ham with stracchino cheese
• Check the bechamel has cooled and cover one end of the pasta sheet with a spoonful of bechamel.
• Roll the sheet into a swiss roll shape.
• Repeat this process with all the pasta sheets and the rest of the ham and cheese.
• Coat the bottom of an oven dish with bechamel.
• Cut the pasta rolls into 3 pieces ( each about 4-5 cm wide) and place side by side in the oven dish.
• Pour the remaining bechamel over the pasta roses and sprinkle with the remaining parmesan.
• Cover with aluminium foil and cook at 180° in a preheated oven for 20-25 minutes.
• Remove the aluminium foil and cook for another 10 minutes until the top becomes golden and crispy.
• Serve with extra grated parmesan if desired
• Buon Appetito!

ROSETTES

Steps:

• Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
• Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
• Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
• Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
• Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.

PASTA ROSETTES

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
• Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
• Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
• Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
• Drizzle over the balsamic glaze and serve.

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.