MEGHAN MARKLE’S FAVOURITE RECIPES
We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!
Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook“
Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!
NOW THE RECIPE OF TODAY
For the Dough:
- 2 cups of caputo flour (it’s also called “00″ flour)
- 3 eggs
- pinch of salt
- drizzle of extra virgin olive oil
- + a little water to adjust consistency if it’s too dry and crumbly
- 1/2 onion chopped
- A few cloves of chopped garlic
- Chopped basil & rosemary
- Olive oil
- Salt & Pepper
- Can of San Marzano tomatoes with their juices
- Some diced carrot (for the sweetness)
- + Pancetta (if you have it, otherwise make it vegetarian)
- Clear your counter and make a mound out of the flour.
- Hollow the middle of the flour to make a little well.
- Break in the eggs, salt, olive oil, and gradually start pulling the flour in from the sides.
- Knead and pull the dough until it becomes smooth and elastic. This will take a good ten minutes.
- Make a little ball, cover with plastic and let it rest for about a half hour.
- With a rolling pin, begin to flatten the ball of dough out from the center to the outer edge so that it’s in an even circle.
- Flip the dough over a couple of times, dusting it with flour to prevent sticking.
- Keep on rolling until the dough is about 1/16 inch thick (desired thickness depends on the type of pasta you are making.)
- Run the dough through the rollers of a pasta machine on desired setting, lighting dusting with flour as needed.
- Place the finished dough on a lightly floured surface or pasta drying rack while making the delicious sauce below.
Remember: Cooked pasta can’t wait for sauce, but sauce can wait for pasta! Pour yourself a glass of wine, and let’s start the sauce.
- Add olive oil to a pan on medium heat and add all the ingredients, simmering until soft
- Cook down with a splash of good red wine for about 25 minutes
- Finish with extra basil, a splash of the pasta cooking water to help bind the sauce
The pasta water is what gives sauces that silken quality
- Add grated parmesan cheese to your liking
- Place your fresh pasta in boiling water for 5 minutes. Watch it closely. You’ll know it’s al dente when it expands a wee bit in size.
Never let fresh pasta cook for longer than 7 minutes
- Pull the pasta from the water and stir into the sauce, twisting the noodles gently in the sauce, and twirling it onto a plate.