S t i c k s News
Denis adored the theatre! sticks loves these two special pieces- Alice in Wonderland and Beauty and the Beast.
New Rick Stein collection now available in our Swanage showroom! Please phone for more information- 01929 421411.
Recipe of the Week
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.
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.
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
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.