Great Day Talks To Chef Tenbergen About The ACF Pasta Festival - KMPH FOX 26 | Central San Joaquin Valley News Source

Calling all pasta lovers...there's a local festival coming up with your name on it!

The 21st Annual Pasta Festival will be held on Monday, March 15th at the Clovis Veteran's Memorial Hall.

The festival is being put on by the ACF Chef's Association of the San Joaquin Valley. Chef Klaus Tenbergen was live on Thursday's Great Day to promote the event and cook up some of his famous pasta!

Chef Tenbergen cooked Regatoni Pasta with Garlic Cream Sauce, with Kim and Kopi in Studio B.

Here's the recipe for those who wish to make it at home:

REGATONI PASTA with GARLIC CREAM SAUCE (Cape of Good Hope Regatoni):

Preparing time: 15minutes           

Yield: 3 servings                 

Ingredients:

6 oz of Parmesan cheese grated
6 oz of softened Butter
4 oz of water
2 oz of garlic peeled and finely chopped or squashed through a garlic press
½ fresh parsley, finely chopped
16 oz of Rigatoni pasta dry

Method:

1. Bring you water, oil and salt to boil and cook your pasta until it has your desired tenderness. Al dente is the best way to eat any pasta, but everybody has a different liking about the tenderness of his pasta.
2. Meanwhile melt in a sauce pan the butter, parmesan cheese, the water, garlic and parsley over very low heat, stirring constantly.
3. Drain the cooked pasta and add it to the mixture, stirring until well mixed.
4. Place on a plate and garnish as desired.

Gastrique:

Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar and, usually, fruit . It is often served over meat or seafood to add a fruit flavor to the dish. It is made in its simplest form by caramelizing sugar and then adding vinegar. It is often used in tomato sauce to help balance the acid in it.

Ingredients:

2 ounces sugar
2 ounces balsamic vinegar

Bolognese Sauce:

Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a very small amount of tomato, perhaps a couple of tablespoons of tomato paste.

The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese). Less traditionally, the sauce is served with rigatoni or used as the stuffing for lasagna or cannelloni.

Ingredients:

1T Olive oil
1T Clarified Butter
1 garlic clove
1 small onion, small dice
1 pound ground beef
1 tomato, blanched
1 can (14.5 ounces) tomato sauce
½ can (3 ounces) tomato paste
1 cup spaghetti sauce
Oregano, dried
Salt
Pepper
Italian Parsley, fresh or dried
Maggi (or kitchen bouquet, liquid seasoning)

Pasta

ingredients:

1 quart of water
¼ pound (4oz.) (100g) spaghetti
1 T coarse salt

Tickets to the Pasta Festival fun at $12 for adults and $8 for children 8 years and under. The event lasts from 5 p.m. to 8 p.m.

You can find more information at www.sanjoaquinchefs.org.