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CATER FOR YOUR LOCKDOWN EMOTIONS

CATER FOR YOUR LOCKDOWN EMOTIONS

Puttanesca pasta roll-ups with Quarantine Sauce. Yum Scrum.

Get the bad feels gone with cheese layered with carbohydrates. The pillowy cheesy goodness is set to get you through these shitty times.

RECIPE:
Quarantine Sauce:

  • 4 cloves garlic, crushed
  • 2 red onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1 tbsp thyme leaves (or dried oregano, Italian herb mix or dried parsley)
  • 6 x 400g cans crushed tomatoes
  • 2 cups white wine
  • 2 cups chicken stock
  • 1 tbsp white miso (optional)
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar

Method:

  1. Place pot over medium heat. Add olive oil, onion, celery and garlic. Cook for 4 minutes or so.
  2. Add the thyme and cook for another minute or so, then add the tomatoes, wine and stock. Give it a good stir then add the brown sugar and vinegar. Cover with a lid and simmer for 4 hours, checking on it and giving it a stir every hour or so. 
  3. Taste and adjust seasoning accordingly. Stir through the miso and cook for another 30 minutes, until the mixture intensifies in colour and consistency.
  4. Depending on how broken down your vegetables are, use a stick blender and give it a quick whiz to break down any larger chunks. Store in an airtight container in the fridge or freezer.
  5. Place large pot over medium heat. Add generous amount of olive oil and add onion, celery and garlic. After 4 mins turn heat to low and let them sweat for 10 minutes or until translucent.
  6. Add thyme and cook for another minute or so, then add tomatoes, wine and stock. Give it a good stir then add the brown sugar and vinegar. Cover with a lid and simmer for 4 hours, checking on it and giving it a stir every hour or so. 
  7. Taste and adjust seasoning accordingly. Stir through miso and cook for another 30 minutes, until the mixture intensifies in colour and consistency.
  8. Store in an airtight container in the fridge or freezer.

PASTA ROLL-UPS:

Using 300g of fresh lasagne sheets, cut each sheet into thirds Preheat the oven to 180C fan-forced (200C conventional). Add 500g ricotta, 3 handfuls of baby spinach leaves, the zest of 1 lemon and 1 crushed garlic clove to a bowl. Season with salt and pepper, give it a good stir and set aside.

Add 3 cups of your Quarantine sauce, 1 cup white wine, 1 cup pitted Sicilian olives, ½ cup semi-dried tomatoes, 1 tbsp capers and 4 finely chopped anchovy fillets to a saucepan and bring to a simmer.

While the sauce is simmering, lay out your pasta pieces and fill each with 2 heaped dessert spoons of the ricotta mixture and roll it over roughly once.

Pour 1 tbsp of olive oil over the base of a baking dish and add ½ cup of your sauce. Nestle a rolled sheet into the sauce and repeat until you have filled the dish. Pour over the remaining sauce. Sprinkle over ½-¾ cup grated mozzarella and put in the oven for 30 minutes.

Open the oven door, and throw a few cherry tomatoes and a pinch each of chilli flakes and dried oregano on top. Bake for another 10 minutes, then attack with a fork.

ENJOY! 

Recipe and Imagery via Goodfood.com