Spaghetti alla gricia

Translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31

SPAGHETTI ALLA GRICIA

Number of People: 4-6

Ingredients:

50 gr. pecorino
150 gr. Guanciale (or bacon, speck or pancetta)
40 gr. olive oil
1 whole clove of garlic
1 whole red chilli

400 gr spaghetti

Preparation:

Place the pecorino into the TM bowl and grate for 20 seconds on speed 8. Set aside.
Cut the guanciale into cubes and put in the TM bowl with oil, garlic and chilli. Brown the guanciale well for 10 minutes at 100°C on reverse and speed 1.

While cooking the sauce prepare the spaghetti as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.

Place drained spaghetti on a large hot dish & dress with the soffritto from which you removed the garlic and chilli. Sprinkle generously with pecorino and enjoy the strong flavours.

Suggestion: spaghetti can be replaced perfectly with bucatini. The guanciale can be replaced with sausage.


Originally posted here on the Thermomix Forum

Rigatoni all'amatriciana

Translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31


RIGATONI ALL'AMATRICIANA

Number of People: 6

Ingredients:

30 gr pecorino
200 gr. Guanciale (or pancetta, speck or bacon) diced
90 gr. olive oil
1 small onion, quartered
600 gr. tomatoes canned (drained) or fresh
1 chilli
salt
400g rigatoni


Preparation:

Place the pecorino into the TM bowl and grate for 20 seconds on speed 8. Set aside.
Put onion in the TM bowl and chop for 10 seconds on speed 7. Add oil and sauté for 3 minutes at 100°C on speed 4. Add in the guanciale and let cook for 5 minutes at 100°C on speed 1. Now add in tomatoes well drained, chilli, salt and cook for 18 minutes at 100°C on speed 1. If you want a very thick sauce, then during cooking set the temperature at Varoma, and place the Measuring Cup partly open.

While cooking the sauce prepare the rigatoni as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.

Dress the rigatoni and serve. Serve with grated pecorino.


Originally posted here in the Thermomix Forum

Sugo alla papalina

This is a recipe that I have translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31

SUGO ALLA PAPALINA

Number of People: 4-6

Ingredients:
80 gr. parmesan
1 small onion, cut in quarters
80 gr. butter
200 gr. peas fresh (or frozen)
1 MC (100 ml) water
200 gr. of ham (prosciutto crudo) cut in strips
2 whole eggs
salt and pepper q.b.

400g pasta - fettucine

Preparation:

Place parmesan in TM bowl and grate for 15 seconds on speed 8. Remove and set aside.

Place onion in TM bowl and chop for 10 seconds on speed 7. Add butter and sauté the onion for 3 minutes at 100°C speed 2. Place the butterfly over the blades, add peas, a little salt, an MC of water and let cook for 10 minutes at 100°C on reverse and speed soft. Now add ham and mix for 2 minutes at 100°C on reverse and speed 1 to develop flavour.

Pour the mixture into a bowl, add the pasta cooked al dente & drained, and mix well. Insert immediately into the TM bowl the eggs with 2 tablespoons parmesan cheese and mix for 15 seconds at speed 5.

While cooking the sauce prepare your pasta as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.

Pour sauce over pasta and sprinkle with the remaining parmesan and a dash of ground pepper. Stir well and serve immediately.

Suggestion: For this dish of ancient tradition egg fettuccine are recommended as the pasta. If you do not have fresh peas, you can use those frozen, partially thaw them first.


Originally posted here in the Thermomix Forum

Thermomix Pasta with Truffles

Sorry, only the pictures tonight, recipe tomorrow.

Basically wanted to show you how we were served truffles and pasta at Il Ristorante La Fornace di Mastro Giorgio . Plates were brought to the table ultrahot and placed before the diner. Swirls of butter were placed on the plates and truffle sliced over the top. The aroma was superb. The pasta dressed with butter or oil was then placed on top and more truffle shaved over this, some parmagiano and crakced black pepper finished the dish.

Simple, but absolutely superb.

.

Thermomix Macaroni Steam

This was inspired by brazen during her visit to her Mum & Dad's. Although there was no method included it seemed like a dish for the Thermomix with the good old Varoma steamer.

Although it is basic it had a wonderful soft custardy texture and was a success.

Please do not take the times as gospel. Better to underdo the chopping, mixing and cooking and do some more if needed.

Thermomix Macaroni Steam

Ingredients:

200g tasty cheese, cut into 2cm cubes
800ml water
1/2 tsp salt
250g macaroni (uncooked)
1 onion, peeled & quartered
3oz butter
1/4 cup celery, sliced
1/4 cup capsicum, cut into dice
1/2 cup creamed corn (or fresh corn kernels creamed in TMX)
3 eggs
2 cups milk
S&P

Method:

Grate cheese for 10 seconds on speed 8. Remove & set aside.

You can boil the water in the Thermomix as per instruction to cook the pasta, but I usually cheat and place boiling water into the bowl then heat for 4 minutes at 100°C on speed 1. Add the macaroni and set to 5 to 8 minutes (depending on size of tubes) at 100°C on reverse speed soft. Drain and set aside.

Without cleaning the bowl, add onion and chop for 5 seconds on speed 7. Add butter and cook for 4 minutes at 100°C on speed 1. Add celery and capsicum and cook for 5 minutes at 100°C on reverse speed 1. Remove and set aside.

Place the corn, eggs and milk in TMX bowl. Mix for 5 seconds on speed 5. Add cheese, onions, celery, capsicum and macaroni to the bowl and mix for 5 seconds on reverse speed 5 or longer until mixed through. Check seasoning and adjust with salt & pepper and mix through for 3 seconds on reverse speed 5.

Pour mixture into a greased baking dish that fits into your Varoma without blocking the steam holes below. ( I will do a post on dishes etc that I use). Cover the dish with some paper towel & then tin foil and secure. Place 1000ml water into the TMX bowl (no need to clean out bowl) and place lid on top then position Varoma and place baking dish inside. Set for 20 minutes at Varoma temperature on speed 3. After 20 minutes carefully remove foil & paper & check to see if the custard is setting in the middle. You may need to cook for another 5 to 20 minutes depending on shape of the dish used. The custard will continue to firm after you remove it from the Varoma so don't overdo the steaming.

Once firm, remove the Varoma from the lid and allow to sit for 5 minutes before lifting the dish out to serve.