Ingredients (10 portions)PreparationAdvance preparation
Warm large pasta bowls. Make up the vegetable bouillon in advance whisking in 20 g of paste to one litre of boiling water. Pre heat oven to 180ºc ( 350ºf )gas mark 4 and lightly toast/bake/grill the streaky bacon rashers to a crispy consistency for the garnish.
Method :
1 . Place the bouillon on to boil, add the pasta, return to the boil and simmer gently until cooked to preference . Drain and mix in the olive oil . Keep hot .
2 . Decant the sauce into a heavy bottomed pan and place over a medium to high heat, bring to the boil and simmer for one minute .
3 . Serve the pasta centre of plate with the sauce mixed in or served separately . Garnish with the streaky bacon androcket leaves .
Handy Hints :
At stage 1 the pasta can be chilled rapidly, placed in a clean container and refrigerated until required for use .
The pasta can be cooked in a variety of KNORR Bouillons to suit the palate and can of course be cooked in just plain water .
The heated sauce can be placed in a bain marie and held for up to 4 hours, stirring occasionally .
For additional flavour to the pasta, you can consider using a variety from the KNORR Herb Paste Range and also by adding a little KNORR Porcini Finishing Bouillon .
The streaky bacon can be replaced with panacetta
Healthy hint
Serve with green salad and crusty breadKeep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within
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