Ingredients
Pasta
- 3 eggs
- 300 grams plain flour
- 30 grams extra virgin olive oil
Tomato sauce
- 35 grams extra virgin olive oil
- 60 grams brown onion
- 1 level teaspoon sea salt
- 3 cloves garlic
- 85 grams dry white wine
- 1 pinch caster sugar
- 800 grams Diced Tinned Tomatoes
Celeriac cream
- 40 gram Butter
- 1 teaspoon sea salt
- 1600 grams celeriac, peeled and chopped
- 220 grams pure cream
- 20 grams Truffle Oil
Spinach wilt
- 40 grams Butter
- 1 leek, roughly chopped
- 1 teaspoon sea salt
- Pepper, to taste
- 2 bunches english spinach
- 300 grams goats cheese, crumbled
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add eggs, flour and oil to TM bowl.
Select Dough function. Knead 2 mins.
Rest pasta in thermomat (or cling wrap).
Roll into lasagne sheets with pasta machine.
Place onion in TM bowl. Chop 3 sec/ spd 6 Scrape down sides of bowl.
Add 35g olive oil. Saute 10 mins/ 100 degrees/ spd 1 / MC off.
With blades running on spd 5, drop garlic clove onto running blades through hole in lid. - 2 seconds. Scrape down sides of bowl.
Saute 4min30sec/ 100 degrees/spd 1 / MC off.
Add wine and sugar. Cook 10 min/Varoma/spd 1/ MC off.
Add tomatoes. Cook 20 mins/Varoma/spd 1.5 / simmering basket on lid.
Place in thermoserver to keep warm until ready to layer up.
Add butter to TM bowl. Melt 2mins/90 degrees/spd1.
Add celeriac and salt. Cook 5 mins/100 degrees/spd 2.
Add cream. Simmer 10 mins/98 degrees/spd 2/simmer basket on lid. Check that celeriac is tender. If not, cook for another few minutes.
Add truffle oil. Puree mixture for 1 minute, starting at spd 5 then increasing slowly to spd 9.
Set mixture aside ready for layering.
Cut spinach leaves from the bunch; discard stems and wash leaves thoroughly.
Add butter and leek to TM bowl. Add salt and pepper to taste. Cook 8 mins/100 degrees/ spd 1 until leek is soft.
Add spinach leaves. Cook 4 mins/100 degrees/reverse/spd 1.5 until spinach is wilted.
Remove from heat. Drain off excess liquid.
Pasta
Tomato sauce
Celeriac cream
Spinach wilt
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have never seen spinach for sale in bunches. Can anyone tell me what a bunch would weigh?
TM5 ordered 04/10, paid in full at time of purchase.