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Recipe of the Week

Ingredients

  • · 1 quantity pasta dough prepared with 4 tbsp pesto instead of 1 egg and rolled out to setting 7 thickness
  • · 2 small courgettes
  • · 1 red pepper
  • · 1 yellow pepper

  • 1 fennel bulb
  • 250 g cherry tomatoes
  • 4 tbsp olive oil
  • 25 g parmesan cheese
  • 1 bunch of marjoram or basil
  • 2 tbsp extra virgin olive oil
  • 250 g ricotta
  • extra virgin olive oil, for drizzling
  • salt and freshly ground black pepper

Step 1

Preheat the oven to 220°C/gas mark 7. Lay the pasta sheets on a floured surface and cut into rectangles of 12 cm x 10 cm. Cook the pasta sheets in batches for 30 seconds at a time in plenty of salted boiling water. Afterwards, refresh the pasta in cold water with a little olive oil.

Step 2

Slice the courgettes, peppers and fennel with the slicing drum on the rotor vegetable slicer/shredder on speed 4. Place the vegetables in a roasting tray and pour over the olive oil. Roast the vegetables for 15 minutes until they begin to soften. Add the cherry tomatoes and roast for another 5 minutes. Remove from the oven.

Step 3

Grate the Parmesan cheese with the fine shredding drum on the rotor vegetable slicer/shredder on speed 4. Roughly chop the marjoram or basil. Mix the Parmesan, marjoram or basil and extra virgin olive oil into the ricotta cheese. Season to taste

Step 4

Place a sheet of pasta on each plate and top with roasted vegetables. Dot with some of the ricotta mixture and cover with another pasta sheet. Repeat these layers and drizzle some extra virgin olive oil over the top. Serve at once. Drain on clean tea towels. Cover to prevent the pasta drying out and keep warm.