Tag: lasagna

Handkerchief pasta…

The other day on my instagram feed I got surprised by a beautiful pasta. The art of plating IG feed had this “handkerchief pasta” picture of flowers rolled between two layers of lasagna. The result was for sure beautiful. And since it’s been some time I didn’t roll pasta it was a good time to try. Though fresh flowers surely make a very colorful and elegant plate, usually I find that the flavor is very thin or inexistant, except for chrysanthemums and a few other few flowers. So I wasn’t going to try flowers. Rather leaves. Indeed, I had a bit of jute mallow and I was thinking of making lasagna or cannelloni. I opted for cannelloni as I could use different filling for mine and A.’s. The filling for A’s was jute mallow and grilled salmon, mine had an addition of cream cheese.

But let’s get back to this handkerchief pasta… it all starts like a normal pasta or lasagna, that I rolled with my mercato to the thinest level: 9. I washed the jute mallow, removed the hardest and thickest parts, then set the leaves on on a piece of lasagna, cover with another one and roll two size thicker: 7. The result is quite interesting! The leaves rolled in the pasta machine and trapped between the lasagna extend significantly! The result was really nice, but I made a few mistakes:

  1. I rolled the pasta too thin, 8 would have been better, to have a stronger pasta
  2. Rolling 3 size down rather than 2 would have avoid to stretch the leaves so much and to have the pasta cut along the hardest parts of the leaves.
  3. Put a lot more leaves, and much smaller ones.
  • Otherwise it was quite easy and straightforward to make and the result was really beautiful. I think the lasagna would have been a better choice in the end.
  • Jute mallow and salmon, dressed with olive oil was a great combo!!
  • I’ll try again for sure rolling lasagna with decorations!!
    • Close up on the leaves enclosed in the pasta, and the cut from rolling to thin…

  • Rucola lasagna and farewell TPS

    You may have realized that for quite a while Tokyo Paris sisters was a lot of Tokyo and nothing from Paris. Well indeed… it seems that after a few years it is now time to move on and for the sisters to split. So after waiting for more than 6 months I have decided that it is now time to end this joint work. Of course, I will still be cooking and posting personally on IG and I am thinking about restarting my original food diary, but it will be only me. I will keep you updated about the new link and place where you will find me, with a revamped website and new format. 

    Thank you for following us. I hope you’ll be following me and continue enjoy French-Japan-Italian fresh and healthy cooking with me!

    goob bye 

    The last recipe is really simple but very very delicious, light and fresh, perfect for a spring day, unlike today.

    Rucola and mozzarella lasagna

    Make some pasta, or use dry one that you need to boil first. Wash and chop some fresh rucola, slice a mozzarella. In an oven dish pour some olive oil, add a layer of pasta, a layer of rucola, a few slices of mozzarella, repeat 3 or 4 times, finish with olive oil, salt and pepper. Bake at 200deg for 15min. Enjoy! 

    Butternut squash lasagna

    With a tight schedule: in Nagoya yesterday, a rehearsal for the show next Tuesday where our robot appears, a few lectures and talks to prepare and the preparation for moving in less than a month, days are pretty short! But I am always happy to prepare a dinner for friends and never cancel an invitation! And with a bit of planning and organization and waking up 30min earlier to have the time to prepare the vegetables and start cooking nothing is impossible. Of course for week days dinner I usually cook simpler recipes, and to celebrate A. new job and our new life I prepared an Italian inspired dinner. In that case, lasagna are a very good option (though they are hard to plate!!!). This time, I had a beautiful butternut squash and used it as the base. I only added a bit of chicken breast and rosemary and topped with gratted mozzarella. Everybody loved it!!!

    Butternut squash lasagna 

    – 1 butternut squash  

    – 2 skinned chicken breast

    – 1 or 2 branches of fresh or dried rosemary

    – lasagna pasta ( homemade, fresh or dry) 

    – some cream

    – some olive oil

    – salt and pepper

    – mozzarella to grat

    First cut the butternut squash and steam it with the rosemary. Once it has cooled down, peel it and remove the seeds. In a pan greased with olive oil cook the chicken breast until golden. In a blender mix the chicken and the butternut squash, add a few leaves of rosemary, and a little of cream. It must not be liquid but rather a purée. If you use dry lasagna pasta poached them. In a large oven dish greased with olive oil lay a layer of pasta, cover with a layer of the chicken-butternut mix, add a bit of cream, add a layer of pasta, then of mix then a bit of cream… up to where you want. Finish with a layer of pasta, and cover with gratted mozzarella. Bake in the oven at 150 deg until the mozzarella is golden!

    Enjoy! 

    Weekend cooking

    Beautiful weekend with our normal activities… it seems like it hasn’t happened in such a long time… probably two months or even more with all the traveling in March and April and the visitors in May, plus some bad weather…  it means playing tennis, gardening, going to the seaside, and it also means some nice cooking, bread making and pasta. I made two breads: a large muesli and rye bread for breakfast, with a little addition of sugar to obtain a very savory bread, and a classic focaccia, always a success. With the temperatures rising it is so much easier to prepare bread. The risong is do much easier than in the winter. This time for the pasta, instead of making ravioli I made lasagna with my classic pasta recipe, rolled with my pasta machine, some salmon (it’s not often that there is some nice Hokkaido salmon! But recently I found some) and some fresh baby spinach, just add a bit of cream, bake and it’s ready. Really simpler than making the ravioli because you don’t have to dry the filling and wait for it to cool down and it is super delicious.

    I wish you a great week ahead! 

    Muesli bread
    Muesli bread

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