ENTRY: PASTA RECIPE Category
Calara Ole Media Cook-Off
September 2005

Ingredients:

½ pouch Clara Ole Tomato Sauce 250g.
½ pouch Clara Ole Mushroom Spaghetti Sauce 250g.
250 gms San Remo Trivelle 500g.
15 gms onion, minced
15 gms garlic, minced
50 gms mushroom, sliced
50 gms carrots, diced, blanched
50 gms green bell pepper, seeded, diced
50 gms celery, diced
50 gms tomatoes, seeded, diced
50 ml La Esapnola olive oil
¼ cup cream Cheese, diced
¼ cup parmesan cheese, grated
¼ cup water
to taste salt and Pepper
1 tbsp parsley, chopped

Procedure:
1. Cook pasta al dente in salted boiling water.
2. Saute onion, garlic, mushroom, and vegetables in olive oil until cooked through.
3. Add in Clara Ole Tomato Sauce, Clara Ole Mushroom Spaghetti Sauce, cheese, water. Bring to a simmer.
4. Season with salt and pepper to taste.
5. Spoon sauce over pasta and sprinkle with chopped parsley. Serve hot.

Winner: BEST PASTA Category
Clara Ole Media Cook-Off
September 2005

Ingredients:
2 pouches Clara Ole Onion and Garlic Spaghetti Sauce 250g.
250 gms San Remo Spinach Fettuccine 500g.
30 ml La Espanola olive oil
15 gms garlic, minced
15 gms onion, minced
300 gms squash, peeled, diced
200 ml whipped Cream
100 gms shrimps, shelled, minced
100 gms squid, minced
100 gms scallops, minced
100 gms egg whites
to taste salt and pepper

Procedure:
1. Cook pasta al dente in salted boiling water. Set aside.
2. Mix together minced seafood and egg whites and season with salt and pepper. Take 15 grams of mixture, about 1 tablespoon and form into small seafood balls. Continue with the rest of the mixture. Steam until cooked through.
3. Boil squash until tender then puree with whipped cream in a blender. Set aside.
4. Meanwhile, sauté onion and garlic in olive oil and butter.
5. Pour in Clara Ole Onion and Garlic Spaghetti Sauce. Add in spinach fettuccine and bring to a simmer. Season with salt and pepper.
6. Plate spinach fettuccine and top with seafood balls and squash puree. Serve hot.

Winner: BEST APPETIZER Category
Clara Ole Media Cook Off
September 2005

Ingredients:
60 gms Clara Ole Mango Jam 320g.
500 gms shrimps, shelled, deveined
250 ml Japanese mayonnaise
2 tsp wasabi powder
1 pc cucumber, peeled and sliced into very thin strips
1 bunch asparagus, peeled, trimmed, blanched
2 pcs mango, peeled, sliced thinly
1 head Romaine lettuce
1 pc Japanese seaweed, shredded
as needed Clara Ole Maraschino Cherries

Procedure:
1. Season shrimps with salt and blanch until just cooked.
2. Mix together Japanese mayo and wasabi powder.
3. Place cooked shrimps, cucumber, asparagus, and mango on top of a lettuce leaf.
4. Top filling with a dollop of wasabi mayo and a teaspoon of Clara Ole Mango Jam and roll tight.
5. Continue rolling until filling is used up.
6. Stack nicely on a plate and garnish with seaweeds and Clara Ole Maraschino Cherries.
7. Serve wasabi mayo on the side.