Pasta Rosettes Recipes

BAKED PASTA ROSES

Steps:

• First make the bechamel.
• Melt the butter in a non-stick saucepan over a low heat
• add the flour and stir until you have a smooth paste
• Add the milk a little at a time and continue to stir until the sauce starts to thicken
• Add salt, pepper and nutmeg to taste
• When the bechamel has reached a good thickness add 50g of parmesan and continue to stir until the cheese has melted into the bechamel.
• Remove from the heat and allow to cool covered with cling film. If your bechamel seems lumpy whisk with a hand held food blender!
• Put a pasta sheet onto a floured board.
• Cover with slices of ham.
• Cover the ham with stracchino cheese
• Check the bechamel has cooled and cover one end of the pasta sheet with a spoonful of bechamel.
• Roll the sheet into a swiss roll shape.
• Repeat this process with all the pasta sheets and the rest of the ham and cheese.
• Coat the bottom of an oven dish with bechamel.
• Cut the pasta rolls into 3 pieces ( each about 4-5 cm wide) and place side by side in the oven dish.
• Pour the remaining bechamel over the pasta roses and sprinkle with the remaining parmesan.
• Cover with aluminium foil and cook at 180° in a preheated oven for 20-25 minutes.
• Remove the aluminium foil and cook for another 10 minutes until the top becomes golden and crispy.
• Serve with extra grated parmesan if desired
• Buon Appetito!

LASAGNA ROSES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
• Add the ground beef, breaking it apart with a spoon, and stir until browned.
• Add the sausage, breaking it apart with a spoon, and stir until browned.
• Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
• Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
• Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
• Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
• Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
• Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
• Place the spiral lasagna noodle in a greased muffin tin.
• Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
• Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
• Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
• Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
• Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
• Bake for about 30 minutes, until the top of the noodles are golden and crispy.
• Let cool for about 5 minutes before removing from muffin tin.
• Serve over tomato sauce.
• Enjoy!

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

ROSETTES

Steps:

• In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
• Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
• Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
• To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

ROSETTE COOKIES/SWEDISH ROSETTES

Steps:

• Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
• Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
• Heat 3 - 4" of oil in a small, deep pan to 365°F.
• Stir batter.
• Heat rosette iron by submerging in hot oil for 10 seconds.
• Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
• Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
• As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
• When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
• Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
• Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
• After you've fried a few, dust them with powdered sugar.

ROSETTES

Steps:

• Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
• Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
• Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
• Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
• Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.

POTATO ROSETTES

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,