RUK AND COOK - ORDER BY CHEF

RECIPE-2

Handmade Fettuccine with Roasted pumpkin cream sauce with slivered almond

S.No	Ingredient’s	Quantity
1	Refined flour	100 grm
2	Egg	1 no
3	Olive oil	15 ml
4	Pumpkin	100 grm
5	Garlic	05 clove
6	Onion	10 grm
7	Tomato	20 grm
8	Cream	25 ml
9	Salt	To taste
10	Black pepper powder	To taste
11	Almond	10 grm
12	Mixed herbs	As required

Method of preparation

1.  Prepare pasta dough by taking refined flour and whole egg. Mix these two ingredients and prepare dough.
2.    Sheet the dough and cut it into ¼ inch wide and 12-13 inches long with the help of measurement scale.(ribbon style pasta, thick flat pasta)
3.  Soak almonds in water, remove skin and cut fine lengthwise for slivered almonds.
4.  Cut pumpkin in to small cubes, peeled garlic and deseeded tomatoes, marinate it with olive oil, salt and black pepper. And roast it until brown color.
5.  Blend roasted pumpkin into smooth paste and heat it in pan for further cooking.
6. Blanch the fettuccini pasta in hot boiling water with addition of oil and salt. (Al Dante stage) 
7. Add blanched pasta into sauce and add seasoning and finish it with fresh cream.
8. Garnish with slivered almonds