Tuesday, February 21, 2012

Vegetarian Baked Pasta (Vegetarian Pasta Al Forno)

International Vegetarian Main Course Special
Italian Cuisine
Vegetarian Baked Pasta (Vegetarian Pasta Al Forno)
Serves 2

Macaroni Pasta- 250 Grams
Yellow Zucchini- 300 Grams, Cut in Thin Slices
Green & Red Bell Pepper- 100 Grams, Blanched in Hot Oil, De Skinned & Cut in Long Strips

Olive Oil- 50 Ml.

Tomato Concasse- 300 Ml.
Grated Parmesan Cheese- 75 Grams
Grated Mozzarella Cheese- 75 Grams

Chopped Onion- 20 Grams
Chopped Garlic- 15 Grams
Tomato Puree- ¼ Tin
Salt & Pepper- To Taste
White Wine- 90 ml
Dried Oregano- 5 Grams
Green Bell Pepper- 100 Grams, Cut in Julienne

Parmesan Cheese Slices- 20 Grams
Fresh Chive Greens- 10 Grams

Boil Water with Salt, Add Pasta, Little Oil & Cook for about 5 Minutes
Drain & Keep Aside

Heat Oil, Shallow Fry Zucchini & Keep Aside
Heat Oil, Add Onion Garlic Bell Pepper Julienne White Wine & Sauté
Check to see till the Wine Reduces
Add Tomato Concasse, Oregano, Cooked Macaroni, little White Sauce & Mix Well
Add Parmesan, Mozzarella & Cook on Low Flame
Let it Cool for some time before filling into Bowl

In a Ceramic Bowl Wrapped with Klin Film (Cling Foil Wrap), layer the Fried Zucchini & Bell Pepper Slices at the Bottom to cover it completely
Fill with the Macaroni & Wrap it back on top
Keep Aside
Bake it in the Oven for Couple of Minutes

Heat Oil, Add Onions, Garlic, Tomato Puree & Cook for about 5 Minutes till Slightly Reduced into a Sauce Consistency

On a Serving Plate, layer the prepared Tomato Sauce
Scoop the Pasta in the Middle, Garnish with Parmesan Cheese Slices

Feel free to share your views & do let us know how this one turned out :) 

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