Wicklewood Wenchs Pregnant Pasta Recipes

WHIPPED RICOTTA SPAGHETTI WITH GARLIC-PARMESAN BREADCRUMBS

Steps:

• Prepare the breadcrumbs: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Immediately add the breadcrumbs and salt. Cook, stirring occasionally, until toasted, about 2 minutes. Transfer to a bowl and let cool for 5 minutes. Add the lemon zest, Parmesan and parsley. Set aside.
• Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, until al dente.
• While the pasta cooks, combine the ricotta, Parmesan, cream and 1/2 teaspoon salt in a food processor. Process until super creamy, about 30 seconds. Set aside.
• Drain the spaghetti, leaving behind 1/2 cup of the cooking water in the pot. Add the butter to the pot and bring to a simmer. Add the spaghetti and the ricotta mixture. Remove from the heat and stir vigorously with a pair of tongs until the ricotta and pasta water combine to make a smooth, velvety sauce. Season with a good amount of black pepper.
• Divide the pasta among serving bowls and top each with a hearty sprinkle of the breadcrumbs.

PANCETTA AND CINNAMON WAFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool.
• Preheat and lightly grease a waffle iron.
• Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool.
• In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown.
• Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately

WICKLEWOOD WENCH'S PREGNANT PASTA

Steps:

• Cook the pasta according to manufacturer's instructions, drain and set aside.
• Cook the broccoli in boiling salted water for 15 mins, drain and set aside.
• Meanwhile, in a large pan, gently melt the butter and remove from heat.
• Add the flour and blend together until a smooth paste is formed.
• Return to the heat, gradually adding the milk and beat into a smooth consistency( ensure the flour is cooked out thoroughly or the resulting sauce will taste floury).
• Stir in the cheese and prepared mustard.
• Season to taste.
• Add the cooked pasta, broccoli and all other ingredients (except onion for garnish) to the cheese sauce,coat well.
• Adjust seasoning to taste.
• Garnish with remaining spring onion and serve with some focaccia bread or a crusty roll.

WICKLEWOOD WENCH'S CREAMY GARLIC CHICKEN

Steps:

• Over a medium heat, gently fry the chicken and garlic in the oil until just cooked.
• Add the mushrooms.
• Stir in the dressing or sauce, making sure all ingredients are well coated and cook for a further 5 mins, stirring occasionally ensuring the dressing/sauce doesn't burn.
• Add sweetcorn, cream and 2/3 of the onions .
• Continue to cook on a medium high heat until cream begins to boil. Remove from heat.
• Season to taste, serve on a bed of tagliatelle Verde, garnish with remaining 1/3 of onions.

WICKLEWOOD'S SPANISH PORK

Steps:

• Heat the oil in a large heavy based frying pan and brown the pork chops over a high heat, set aside.
• Brown the sausages in the same way, set aside (do not wipe out frying pan).
• Soften the onions and garlic in the frying pan for about 5 minutes.
• Return the sausages and chops to the pan, stir in the wine, tomatoes, paprika and bay leaf and seasoning.
• Cover and cook for 30 mins over a medium heat.
• Remove the sausages and cut into thick slices, return to the pan and stir in the parsley.
• Serve hot with a fresh green salad and crusty bread.

WICKLEWOOD WENCH'S POTATO AND SWEETCORN SOUP

Steps:

• Slice the potatoes.
• Place in a large pan with the stock and onion.
• Cook over a high heat until potatoes are almost cooked.
• Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
• Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
• Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
• Season to taste.
• In a separate pan, melt butter and soften the spring onions.
• Serve soup while hot and garnish with the melted onion butter.

WICKLEWOOD'S BOLOGNESE SAUCE WITH THREE CHEESE PENNE "GLUTE

Steps:

• In a large pot,gently heat the olive oil, add onions and garlic and saute until transparent.
• Add ground beef, and stir until browned and well seperated.
• Add tomatoes, oregeno, basil, mushrooms, parsley, and tomato puree.
• Bring to a boil then reduce heat and allow to simmer until sauce thickens.
• Season to taste and set aside.
• Meanwhile melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk and cream and gently bring to a light boil.
• keep whisking until the mixture is smooth.
• Add the cream cheese to mix, stir until cheese is melted then add the Cheddar, melt in the same way.
• Season to taste and remove from the heat.
• Cook pasta to manufactures instructions.
• Drain well and add to the cheese sauce, ensuring each piece is coated in the sauce.
• Place bolognese mixture in bottom of an oven proof dish and cover with the pasta mixture.
• Sprinkle a mixture of parmesan and paprika on top and place in a pre heated oven until cheese has melted and is golden brown.
• Serve hot.