Rosatella Sauce Food

SPICY SHRIMP PASTA (CREAM SAUCE)

Steps:

• While making the sauce, cook the pasta.
• Put olive oil in sauce pan and let it heat up.
• Then add 2 cloves of garlic and shrimp.
• Saute for about 2 minutes.
• Then add cream, chili powder, cayenne pepper, pepper flakes and salt.
• Bring to a boil, and then put heat to medium high.
• Combine milk and flour and mix well until there are no lumps.
• Add into the sauce to thicken and let boil again.
• Simmer for about 3-5 minutes, or until your pasta is done.

TOMATILLO SAUCE

Steps:

• Heat a cast iron skillet over high heat.
• Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
• ingredients will blacken in places (this is a good thing).
• Remove from skillet and put into a blender, add cilantro and puree until smooth.
• Heat 1 vegetable oil in a deep saucepan over medium heat.
• Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
• Add chicken stock, season with salt and pepper, and lower heat to medium low.
• Cook, stirring occasionally, until sauce thickens, about 30 minutes.

ROSATELLA SAUCE

Steps:

• In a large pot, heat the oil/butter over a medium-high flame.
• Add the onions and garlic.
• Sauté until the onions are translucent, about 10 minutes.
• Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
• Sauté until all the vegetables are soft, about 10 minutes.
• Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
• Remove and discard the bay leaf.
• Add heavy cream and bring to temperature.
• Mix in parmesan cheese and stir until melted.
• Season the sauce with more salt, pepper, parmesan cheese, to taste.
• The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

ROSA'S SAUCE (SALSA ROSATA)

Steps:

• Mix all ingredients; chill thoroughly.
• Arrange chilled cooked seafood on lettuce, drizzle with lemon juice and spoon on your sauce. ENJOY!

CANNELONNI GENOVESE

Steps:

• Melt butter in a large saute pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add veal (breaking up) and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. Add spinach and cook until soft.
• Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. You can also blend in the pan.
• Stuff mixture into cannelloni shell. Alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. I have also found that making pasta is rather easy. Roll the pasta dough out and cut in rectangles, 3x5 is a good size. Place a row of the filling down the center, fold long sides together.
• In each of two shallow 9- by 13-inch baking dishes, spread a layer of the Rosatella Sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat well.
• Scatter fontina (and mozerella) over cannelloni.
• Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving. Alternatively, bake in individual baking dishes.
• Garnish with chopped parsley.