Recipes & Cooking Guidelines

Lasagna – Some Helpful Tips

Ideal to pre cut the lasagna into required serves before placing the pasta in to the oven to cook. This will make it easier to cut & handle once lasagna is ready to serve.

It is recommended that the cooked lasagna is allowed to “rest” for approximately 10-15 minutes AFTER switching off oven before serving.

Our egg lasagna sheets have also been used by many caterers to create traditional Italian cannelloni. Just boil sheets as per egg lasagna guidelines (around 7-10 minutes) then individually fill the centre with your favourite meat (e.g. pork and veal mince) or cheese (e.g. ricotta & spinach) filling, then roll sheet into a large tube and place onto a baking dish and into the oven. Yummy!

General Cooking instructions & times are guidelines to assist you with food preparation. The times indicated on each label are given as approximations as all cook tops differ in the strength of heat output (gas/electric). What is important for you, as the chef of your kitchen, is that you keep an eye on your pasta as it boils and test it at the lowest range of a cooking time specified. When the centre of your pasta shape is “firm to the bite” this is considered “aldente” and ideally & traditionally, ready to serve. Some palates prefer a softer texture therefore will require longer cooking time.

Cannelloni made with our egg lasagna sheets (L'Abruzzese 300g Egg + Durum Wheat Lasagna)		Range of traditional lasagna in tasty organic grains (Wholemeal, Durum Wheat & Spelt)

When it comes to sampling our tasty lasagna, you have a choice between the time saving “Instant” lasagna sheets (200g / 8 sheets available in Plain Egg, Organic Durum Wheat or Organic Spelt) or the traditionally thicker variety (300g/ 8 sheets available in Plain Egg, Spinach Egg, Organic Wholemeal, Organic Durum Wheat or Organic Spelt).

The instant lasagna sheets are thinner and do not require any pre-boiling. Just layer them into a baking dish with your favourite filling & cheese, ensuring you have a nice amount of moisture/ sauce or stock to assist with the baking process.

The traditional thicker lasagna sheets usually require pre-boiling (follow cooking instructions on packet), ensuring that you bring a large saucepan of water to the boil, add a little salt and when the water has returned to a rapid boil, you may add a drop of oil before throwing in 3-4 sheets.. While the sheets are boiling, have ready your baking dish/ lasagna tray which already has a scoop-full of your pre-made sauce on the base. Remove the sheets and place onto dish/tray, enough to cover the base; then add your filling, some cheese and extra sauce. You may have some cooked sheets left over from the previous boiling process – these can begin your next layer. Repeat the process by throwing in remaining uncooked lasagna sheets into saucepan for the specified time. Then layer as per above. Always finish the final layer with sauce and a nice amount of mozzarella cheese & an optional extra of sprinkled, grated parmesan cheese. A useful tip is to always retain EXTRA sauce for serving with your lasagna as this offers added moisture to your portions.

SEAFOOD / MARINARA

Serves 4.

Ingredients

• 1 pkt L'Abruzzese egg noodles (e.g. linguine #4) or squid ink fettuccine
• 2 tbsp olive oil
• 1 medium onion, finely sliced
• 2 garlic cloves, chopped
• 2 x 425g cans peeled plum tomatoes, chopped + juice
• 400-500g mixed fresh seafood of your choice (recommend a seafood “marinara” of raw prawns, calamari, mussels, "vongole" [cockles] & sliced snapper fillets)
• Salt & black pepper
• ½ cup dry white wine
• Some grated parmesan cheese
• Sprigs of (Italian - flat leaf) parsley, chopped

Method

Gently fry the onion and garlic in the olive oil until soft. Add tomatoes + juice, salt and pepper and bring to boil. Simmer for 15 minutes, stirring occasionally. Add white wine & stir. Continue to simmer for another 5-10mins adding the chopped parsley towards the end, until sauce is reduced. Add seafood approx 1 min before completing simmering process.

Cook the pasta in approx 4 litres of boiled, salted water until almost al dente (firm to the bite) and drain, retaining some of the pasta liquid, approx ½ cup – stir this into the pasta to maintain some moisture. Stir in about 1 cup of the tomato sauce with the pasta. Retain the rest for serving as a topping with each pasta bowl.

Sprinkle the grated parmesan on top of pasta.

OYSTER SHELLS/ LUMACONI/ RIGATONI/ AL FORNO MARINARA

(Baked seafood oyster shells / lumaconi/ rigatoni)

Serves 6.

Ingredients

• 500g L'Abruzzese Rustica Oyster Shells/ Lumaconi or Rigatoni (= 1 box)
• 2 tbsp olive oil
• 1 medium onion, finely sliced
• 2 garlic cloves, chopped
• 2 x 425g cans peeled plum tomatoes, chopped + juice
• mixed fresh seafood of your choice (recommend a seafood “marinara” of raw prawns, calamari, mussels & sliced snapper fillets)
• Salt & black pepper
• 1 cup grated parmesan cheese
• 300g mozzarella cheese, sliced

Method

Gently fry the onion and garlic in the olive oil until soft. Add tomatoes + juice, salt and pepper and bring to boil. Simmer for 10 minutes, stirring occasionally, until sauce is reduced. Add seafood approx 1 min before completing simmering process.

Cook the pasta in 5 litres of boiled, salted water until almost al dente (firm to the bite) and drain. Stir in about 1 cup of the tomato sauce with the pasta. Retain the rest. Add ½ of the grated parmesan to the pasta. Preheat the oven to 210°C.

Oil the base of an oven dish and pour in half the pasta. Cover with ½ of the sliced mozzarella, some of the reserved tomato sauce and half of the remaining parmesan cheese. Add the rest of the pasta and cover with the rest of the seafood sauce, mozzarella slices and parmesan cheese. Bake in hot oven (top shelf) for 20 minutes or until cheese forms into a golden crust. Allow to cool for 10 minutes before serving.

SANDRA'S QUICK & SIMPLE BAKED ORECCHIETTE / MAMMA'S FUSILLI

Serves 3-4.

Traditionally made, the orecchiette or “little ears” pasta was made by pressing your thumb into pasta pieces to create impressions that look like an ear. Fusilli paesani or mamma's fusilli were made by rolling pasta onto knitting needles

Ingredients

• 1 PKT / 375g L'Abruzzese Gourmet flavoured organic pasta (orecchiette, olive leaves, mamma's fusilli)
• 1-2 Tbsp basil/ pesto sauce (e.g. gourmet garden or jar varieties)
• 10 Kalamata olives – pips removed then slices
• 1 small zucchini, sliced & lighly fried in oil
• A handful of semi-dried or sun-dried tomatoes
• Mozzarella cheese – 2 handfulls
• Some fetta cheese – a handful, crumbed
• Some parmesan Cheese
• 1/4 cup oil
• Salt & freshly ground black pepper
• 1/4 glass white wine or chicken stock (optional)
• Chilli flakes – a sprinkle

Method

Boil pasta in a large saucepan of salted boiling water (approx 4L) to cooking times specified on packet e.g. 12 minutes for organic orecchiette, or until aldente.

While pasta is cooking, place oil in oven-proof dish. Add the basil/ pesto sauce, olives, salt & pepper. Turn on oven to 180°C. Drain pasta & add to the oven-proof dish. Mix then add the cheeses plus more salt/ pepper. Stir again. At this point the stock or wine can be added. Sprinkle chilli flakes. Bake in hot oven for approx 15mins or until cheese has turned golden.

L'ABRUZZESE SPAGHETTI WITH TUNA, ROCKET & LEMON

A quick dish to prepare together with a traditional tasting pasta like L'Abruzzese Egg Spaghetti #2 or #3 or L'Abruzzese Organic spaghetti/ fettuccine/ linguine

Serves 3-4.

Ingredients:

• 1 pkt - 375g L'Abruzzese egg spaghetti or any of our Organic Spaghetti range (a good size is 125g per person)
• ½ cup rocket leaves, roughly chopped
• 1 large lemon – grated rind & juice
• 3 tbsp olive oil
• 2 garlic cloves, chopped
• 1 small red chilli, chopped (optional)
• 1tbsp capers (optional)
• 185g canned tuna in oil
• freshly ground salt & pepper

Add spaghetti to 4L boiling, salted water & cook according to instructions on packet, until pasta is al dente – firm to the bite (for egg spaghetti – approx 10 mins; for Organic spaghetti – refer to label). While pasta is cooking, put the rocket leaves, grated lemon rind & juice, olive oil, garlic and red chilli into a bowl. Open the canned tuna and add contents to the bowl and lightly mash it. Season with salt & pepper. Drain the pasta, retaining some of the water. Return the pasta to the pan and stir in the tuna mixture, (capers) and 3 tbsp of the retained water for extra moisture. Drizzle with a little extra olive oil and serve immediately.

VIVIENNE'S SPELT PENNE WITH CHICKEN, MUSHROOM & BROCCOLI

Serves 3-4.

Ingredients:

• 1 PKT / 375g L'Abruzzese Spelt Penne
• 150g mushrooms, sliced
• 200g broccoli (blanched & cut into florets)
• 1 chicken breast fillet (cut into small strips)
• ½ cup oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Salt & freshly ground black pepper
• 1 glass white wine
• 300ml thickened cream (stretched with ½ glass milk)
• shaved parmesan cheese

Method

Cook pasta in a large saucepan of salted boiling water (approx 4L) for 7-9 min or until aldente and drain. Heat oil in heavy based pan. Add chopped onion & garlic and cook until tender. Add chicken strips and sliced mushrooms and cook for 3-4 mins or until tender. Add glass of wine and simmer for another 3-4 mins. Add salt & pepper to taste. Add cream & broccoli. Bring to a quick simmer, adding some milk if too thick. Toss cooked pasta into sauce while on stove – do not over cook or broccoli will mash.

Serve immediately with shaved parmesan cheese. Our tasty Spelt Fettuccine can be used as an alternative to penne.

SPAGHETTI CARBONARA

Serves 3-4

(This sauce is very versatile – you can substitute any of the L'Abruzzese long Egg Noodles such as Linguine, Fettuccine, Pappardelle or Tagliatelle)

Ingredients:

• 1 PKT / 375g L'Abruzzese Egg Spaghetti #1, #2 or #3
• ¾ cup ham, sliced finely
• 1 Tbspn Olive Oil
• 4 eggs
• 4 Tbspn thickened cream
• Salt & freshly ground black pepper
• ¾ cup grated pecorino cheese

Method

Cook pasta in a large saucepan of salted boiling water (approx 4L) according to the time specified on the packet, until aldente and drain (ideal to reserve some of the pasta water)

Heat oil in heavy based pan. Add ham & cook gently. In a large mixing bowl beat the eggs with cream & the cheese.

Drain the cooked pasta, reserving some of the pasta water (e.g. 1/3 cup) and add to pasta - mix well.

Toss cooked pasta with the cheese & egg mixture so the heat of the pasta “cooks” the sauce.

Add the ham and toss again. Serve immediately.

BABY'S CHICKEN NOODLE “PASTINA”

A quick, & easy dish made for young children who love their pasta, with the flavour of chicken

You can use any type of small pasta or “pastina” from our Casalinga Pastina range or our Heim's “Extra fine” or “Fine” Egg noodles, crushed to finer/ smaller pieces if you so desire

Ingredients:

• A couple of handfuls of L'Abruzzese Casalinga Pastina e.g. “Stelline” or Heims “Extra fine” Egg noodles
• A chicken stock cube, crumbed or 1 Tbspn of Continental Chicken Noodle Soup packet mix
• Some fresh parsley leaves, finely chopped
• Some grated parmesan cheese (optional)

Method:

Bring some water to the boil in a small saucepan. Add your pastina, stir. Cook to ½ - ¾ time frame specified on the packet. Add the 1 Tbspn soup mix / chicken stock cube & parsley. Further cook until pastina is “al dente” or to your liking. Remove from heat & let rest for a couple of minutes. You may need to add a little more warm water if mixture is a little dry. Serve Pastina at a warm temperature.

**Some mothers like to break an egg & mix this into the pastina towards the end of cooking time for more substance to the soup.

Try something a little different:
TRUDY's PASTA BAKE

Trudy has recommended this recipe with wholemeal pasta twists or spirals. You may even substitute our ‘bronze-style' Casalinga durum wheat “Casareccia” (twists) if you prefer.

Serves approx 2-3 people.

• 3 eggs separated
• 1/4 cup melted butter
• 2 Tablespoons honey
• 500 g cottage cheese
• 1 cup yoghurt
• 250 g wholemeal pasta spirals or spelt twists or dark rye twists
• 1/2 c wholemeal bread crumbs
• 1/2 to 1 cup raisins or sultanas

Cook you pasta according to instructions on the pack. Use approx 3L boiling water for 250g pasta.

Beat egg yolks. Add melted butter, honey, cottage cheese, yoghurt, raisins and cooked pasta. Beat the egg whites stiff and fold into the pasta mixture. Pour into a 2 litre greased casserole dish. Top with bread crumbs. Dot with butter. Bake at 190 degrees C for 45 min. Enjoy!

Pasta Exotica
Recipe by Steve Davis

Tip: I always choose a “bronze-style” pasta because it has a rougher, thicker surface than the mass-produced pastas. The bronze extrusion methods create numerous folds and cavities in the pasta for capturing and holding generous amounts of pasta sauce [I use the bronze pastas made by L'Abruzzese Pty Ltd of Adelaide , South Australia ]

Ingredients:

• 500g L'Abruzzese Rustica Orecchiette (or other favourite short pasta)
• 5 tbs oil from sun-dried tomatoes
• 2 tbs butter
• 5 spring onions, chopped into 1cm lengths
• 1 fresh long chilli, chopped finely
• 2 cloves of garlic, crushed or chopped finely
• 2 cups of mushrooms, chopped
• 2 medium zucchini, chopped
• 50 ml of favourite whisky or brandy
• 500 ml light cream
• 1 200g jar of sun-dried tomatoes, chopped roughly (reserve oil as above)
• 4 slices of prosciutto, cut into small pieces
• Parmesan cheese, freshly shaved
• Parsley for garnish (optional)
• Pepper and salt (optional)

Method:

Prepare ingredients as per listing above.

Bring enough water to the boil to cook pasta and commence cooking as per instructions on the packet.

While pasta cooks, add oil and butter to a heavy-based pan, over medium to high heat. Stir until butter melts and mixes with the oil. Add spring onion, chilli and garlic and fry until onion softens.

Increase heat to high, add mushrooms and zucchinis and continue stirring and frying until zucchinis start to brown.

Stand back from pan and quickly add whisky or brandy. This should release a small burst of flame. Add sun-dried tomatoes and prosciutto and stir briefly.

Add the cream and continue stirring until sauce is bubbling generously. Reduce heat and stir occasionally until sauce reduces by half and becomes a rich, golden colour. This should take about five minutes.

Drain pasta, combine with sauce. Garnish with parmesan, parsley, salt and pepper to taste, and serve.

Preparation and cooking time approximately 20 minutes. Serves 6.

All of our L'Abruzzese Rustica “Al Bronzo” traditional pasta varieties feature some great recipes on each 500g carton & paper bag.

PENNE WITH BROCCOLINI - serves 4-5

500g L'Abruzzese Casalinga "penne rigate" (or penne or pennette) 

1/3 cup currants soaked in 1/3 cup verjuice overnight

1/3 cup toasted flaked almonds 

4 bunches broccolini cut into 5cm lengths

3 onions roughly chopped

6 cloves garlic

Parmigiano Reggiano cheese - shaved or grated.

Method: saute onions + garlic in extra virgin olive oil until translucent

Add broccolini; toss & heat through but still crunchy

Fold in currents & toasted almonds.

Pile these ingredients on top of cooked penne (as per cooking time on pasta packet). Drizzle more olive oil and serve with shaved or grated Parmigiano Reggiano cheese.

 
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