BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR PRIMIERE BODHGAYA
| Portion Size: 200-grams of pasta with garlic toast | ||
| INGREDIENTS | U O M | Quantity |
| Extra Virgin Olive Oil | Ltr | 0.02 |
| Salt | Kg | 0.002 |
| Crushed Pepper | Kg | 0.002 |
| Black olive | Kg | 0.01 |
| Jalepeno | Kg | 0.005 |
| Carrot | Kg | 0.025 |
| Beans | Kg | 0.025 |
| French Parsley | Kg | 0.015 |
| Dried Red Chilies | Kg | 0.01 |
| Garlic | Kg | 0.015 |
| Grated Parmesan | Kg | 0.04 |
METHOD:
Heat oil and sauté chopped garlic in EVOO with dried red chilies.Do not colour the chilies or garlic. Deglaze with the cooking liquid. Season with salt, chopped parsley and crushed pepper. Add black olive , slice jalepeno, blunched carrots and beans and mixed well . Add the boiled pasta and toss well. Finish with a drizzle of EVOO.
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