Source(google.com.pk)
1. In a pan over a low heat, add a splash of water and two-thirds of the basil leaves and heat until wilted. Take it off the hob, leave to cool, then carefully squeeze out the excess water.
2. Pop the leaves in a blender with 75g of the ricotta and blitz to a purée. Transfer it to a large bowl along with the remaining ricotta, the parmesan and eggs, and whisk vigorously, until light and airy.
3. Using a large metal spoon, fold the flour into the ricotta mixture, adding a little more if it's too sticky – it needs to be soft and moist.
4. Sprinkle a 5mm layer of semolina flour over a baking tray, and fill a piping bag with the ricotta mixture, cutting a 1.5cm opening. Pipe long strips of the gnudi mixture down the tray, about 1.5cm apart.
5. Sprinkle the strips with another thick layer of semolina flour, then cut them into 2–3cm pieces, making sure the gnudi are well coated in the flour. Cover the tray with cling film and pop it in the fridge overnight.
6. To cook your gnudi, remove the tray from the fridge and let it to come up to room temperature.
7. Meanwhile, melt the butter in a pan over a low heat and add most of the reserved basil leaves. Cook for 1–2 minutes, until the butter starts to bubble and the leaves have crisped up. Finely grate in the zest of the lemon and season well. Transfer to a bowl and set aside.
8. Bring a large pan of salted water to the boil over a medium heat and gently lower the gnudi into the pan with a slotted spoon. Once they float to the surface, they're cooked – this should take about 1 minute.
9. Remove them with a slotted spoon and gently toss them in the lemon butter. Divide between bowls and serve with grated pecorino and the rest of the basil leaves on top. Halve the zested lemon and serve on the side for squeezing over.
preheat the oven to 180ºC/350ºF/gas 4. Cook the
macaroni according to the packet instructions in a large pan of salted
boiling water.
Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.
Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Salad Recipe Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
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