Smart Supermarket Magazine | November 2017

Discover new flavours with Pasta Sauces

NOVEMBER 2017

4

recipes inside!

Tasty recipes inside, see pages 12, 13 and 17.

Prepared by Chef Manuel

Melanzane Parmigiana *serving suggestion

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Recipe Inside!

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12

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Join the Smart Loyalty Scheme today for free and benefit from fantastic offers.

Discover new flavours with Tesco's Pasta Sauces

To apply visit customer care or call us on +356 2144 2728

Recipes by Chef Manuel PAGE

Start it right with Tesco Breakfast

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Discover new flavours with Pasta Sauces Melanzane Parmigiana Ingredients:

Method:

-- 2 Medium Aubergines, Sliced Thickly

Start this recipe by frying the Aubergine

-- 3 tbsp Olive Oil for Frying -- 1 x 500g Jar Tesco

Onion & Garlic Pasta Sauce

-- 3 Balls Fresh Mozzarella

-- 4 tbsp Grated Parmesan Cheese -- Handful Fresh Basil Leaves

-- 2 Heaped tbsp Fresh Breadcrumbs -- Rocket Leaves for Serving

slices in a hot pan with the oil for a few

minutes on each side. When ready, pop

them into the oven to continue cooking for 10-15 minutes. When ready, remove the

Aubergine slices from the oven and allow to cool. Grease a large ovenproof dish or individual dishes with a little oil and

spoon a little of the Onion & Garlic Pasta

Sauce in the bottom. Cover with a layer of the sliced Aubergine, cover with more

pasta sauce and then sprinkle with a little

Only

â‚Ź1.69

12

of the grated Parmesan. Tear up the

Mozzarella and lay a few pieces on top, followed by a few fresh Basil leaves.

Repeat this process 3 times, but do not

put any Mozzarella or Basil leaves on the top layer. Instead cover the top with a layer of grated Parmesan mixed with breadcrumbs. Bake in a hot oven at

200`c for 30-40 minutes or until golden and bubbling. Allow to sit for 3 minutes

before serving the Parmigiana dressed with the Rocket leaves on top.

Only

€1.99

By Chef

Tagliatelle Carbonara with Mushrooms Ingredients: -- 500g Egg Tagliatelle Pasta -- 1 tbsp Olive Oil

-- 125g Diced Smoked Pancetta -- 1 tbsp Chopped Fresh Thyme or Rosemary

-- 500g Sliced Mixed Mushrooms -- 1 x 430g Jar Tesco Carbonara Pasta Sauce

-- 3-4 tbsp Grated Parmesan Cheese

Manuel

Method: Start this recipe by boiling a pan of salted water and quickly cook the

Egg Tagliatelle according to the instructions on the packet. Meanwhile, heat the oil in

large pan and brown the diced Pancetta for 3-4 minutes until crispy. Add in the fresh

herbs and Mushrooms and fry for 2 minutes to cook. Add in the Carbonara Pasta Sauce and heat through. Add in the hot cooked

pasta and Parmesan and mix together well.

Serve immediately.

Fresh Egg Pasta Recipe Ingredients: -- 300g Flour ’00’ -- 4 Whole Eggs -- 1 Egg Yolk

-- Good Glug Olive Oil

Method: Place the flour in a food

minute. Tip the dough out onto a lightly floured

and the glug of olive oil. Keep whizzing

ball. It should be quite stiff and hard to knead.

breadcrumbs. This should only take a

place for an hour before using.

processor with the whole eggs, egg yolk

surface and knead for a minute and form into a

until the mixture resembles fine

Wrap in cling film and leave to rest in a cool

When the dough is ready, remove it from the fridge cut the dough into 2 pieces. For each

piece, flatten with a rolling pin to about 5mm/¼

in) thickness. Pass the dough through the pasta machine at its widest setting, then reset to the second widest setting. Pass the pasta dough

through the machine again, and then fold into four. Dust with some flour and repeat this

process four more times. It is important to work

the dough until it is nice and shiny, as this gives

it the “al dente” texture. Repeat with the second piece of dough. Your dough is now ready to roll out and use as desired.

13

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Taste Without Compromise

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By Chef

Manuel

Cassata Siciliana Ingredients:

Method:

For the filling

Start this recipe by preparing the sweet

-- 300g Fresh Ricotta

Ricotta filling. Mix all the ingredients

-- 60g Icing Sugar

together in a bowl till smooth. Cover

-- 1 tsp Vanilla Essence

and place in the fridge to firm up for 30

-- 40g Chocolate Chips

minutes. Next, slice the brown top layer

-- 40g Chopped Candied Peel

off the sponge and discard. Cut the

When ready, remove the Cassata from

You will also need

sponge into 1cm thick slices. Use the

the tin and place onto a serving plate.

-- 1 Square Vanilla Sponge

slices to line the sides and bottom of a

Heat the Apricot jar to soften then brush

20cm cake tin. Soak the sponge with

all over the sponge to seal. Put aside

-- 3 tbsp Liqueur for Soaking

half of the liqueur then spoon in the

while you roll out the green marzipan to

-- 2 tbsp Apricot Jam

Ricotta filling. Even out using a spoon

a large circle using a rolling pin. Cover

-- 200g Green Coloured Marzipan

then cover completely with another layer

the Cassata completely with the

-- Chocolate pieces &

of sponge. Press down firmly, soak with

Marzipan and cut off any excess.

the remaining liqueur and place in the

Decorate the top with Chocolate pieces

fridge for 1 hour to set.

and Candied Fruits.

(form Smart Bakery)

Candied Fruits for Decorating -- Fruits for decorating

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