From his early experiences in the kitchens of the Taj Mahal Hotel to his international exposure at the prestigious Langham Hotel in London, he’s always been innovative and delightful with his food. Whether you dig into a delicacy at one of his café’s or cook from his recipes, you’re guaranteed to have a wonderful time. So wait no longer, just enjoy what Chef Moshe Shek whips up for you this month!
SOME POPULAR SHAPES OF PASTA
Well, you may know spaghetti and vermicelli, but how about some fettuccine? Here are some popular ones
- Fusilli – Long coiled tubes
- Soba – Thin cut Japanese noodles
- Udon – Thick cut noodles
- Fettuccine – Ribbon of pasta approximately 6.5mm in width
- Penne – Short tubes with ridges, cut diagonally at both ends
- Farfalle – Bow-tie shaped
- Cannelloni – A roll of pasta with filling
I call this dish the cheat’s penne simply because you could get away with pinching and scrounging for bits and pieces of spices, cheese and vegetables and yet make something really tasty in no time.
Penne pasta (wholewheat preferable) -60g
Olive oil – 1½ tbsp
Garlic clove (borrowed from your
non-Jain neighbour) – 1 large
Chilli flakes (left over from the earlier
night’s pizza delivery) – ¼ tsp
Oregano seasoning (same as above) – ¼ tsp
Vegetables cut into small cubes
(use any two veggies: mushroom, bell
peppers, brinjal, zucchini or broccoli) – 90g
Fresh basil or parsley leaves (try and pick
some from the bhajiwalla when he’s
haggling with someone else) – 3 to 4
Parmesan cheese (or use any leftover
hard cheese such as Emmenthal or
Grana Padano) – 1 tsp
- Boil the penne for about seven minutes and drain.
- Heat the olive oil, add in the chopped garlic, chilli flakes and then the vegetables.
- Cover the pan and cook on medium heat till the vegetables are nearly cooked.
- Season with salt and pepper.
- Add in the oregano and penne. Sauté for a minute.
- Turn off the heat. Add in the torn basil and grated cheese.
- Enjoy and feel good about this type of cheating!
Volume 1 Issue 3