Despite of knowing about all his great achievements I never enjoyed watching his shows because of so much use of foul language and his sudden outburst of anger but he proved me completely wrong with his new series Gordon Ramsay's Ultimate Cookery Course, this series got aired in India last month, the show not only covers 100 simple and best recipes of Gordon that can be cooked at home but also demonstrates technical and culinary aspects of different kind of cooking techniques, tools and ingredients. This is one series, which I have not missed out a single episode, and from each episode I have learnt something new.
In one of the episodes, Gordon shared 'Quick TV Dinners' - Mushroom and Leek Pasta, Farfalle with ricotta, pancetta & peas, Tagliatelle with quick sausage meat bolognaise, Spaghetti with chilly, sardines & oregano and Sweet corn fritters & yoghurt dip, for his Mushroom and Leek Pasta he used Lasagna sheets and I loved the way he created amazing pasta dish with three humble ingredients - leek, mushroom and lasagna sheets.
Though in his recipe he served whole lasagna sheets along with the sauce but I cut them into broad strips after boiling, that is how I like it, sometimes if my stock, stock is over then I preserve the water in which pasta is been boiled and use it instead of stock, it works as a good substitute for stock especially in pasta dishes.
Recipe: Leek and Mushroom Pasta
Yield: Serves 2
5 - 6 Dried Lasagna Sheets
2 Tbsp Olive Oil
2 Medium Leeks, trimmed and sliced
5 - 6 Button Mushrooms, washed, trimmed and sliced
2 Garlic Cloves, sliced
¼ Cup Fresh Cream
Salt and Black Pepper, as per taste
Oregano, red chilly flakes
Fistful of flat parsley
Heat oil in a pan and saute sliced mushrooms for 5 minutes. Add garlic cloves and stir nicely.
Mix in chopped leeks and pour chicken stock, season with salt and pepper. Let it simmer on low flame for 5 minutes until liquids are reduced, add cream and again let it simmer for 3 - 4 minutes.
Boil water in a pan and when it is bubbling hot drop in lasagna sheets. Make sure lasagna sheets do not stick to the bottom of the pan. Once pasta is cooked drain it in colander and rinse under cold water.
Pile lasagna sheets one on top of other and cut lengthwise into 2 inch wide strips.
Add the lasagna strips into the simmering sauce and let it sit there for 5 minutes so that pasta absorbs the sauce.
Switch of the gas and finish with oregano, chilly flakes and parsley.
Serve hot with grilled toast!!
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