Pasta Rolls

1 pound Ricotta Cheese (skim milk is good)
4 ounces Mozzarella grated
4 ounces Romano grated
1 1/2 cups Parmesan grated
3 Eggs whole or whites only
2 pounds Pasta homemade & fresh is
In Strips!!!!!!!
1 quart Chicken broth Very strong!
Salt & Pepper to taste.
Parmesan Cheese for topping
Tomatoe sauce spaghetti
in a pinch. Should be smooth.
Yards of string
Yards of Cheesecloth !!!!

Make the cheese filling. Simply mix all the cheeses and then add the Beaten eggs or egg whites. Make sure the harder cheeses are grated. They mix better that way. This is a relatively bland mixture as is but don't worry.

Make the pasta. Use your favorite recipe. Green pasta is really neat for the effect. Cut the pasta into About 6" wide strips. The length is according to what it's for. If your serving this for dinner make the strips about 18" long. For appetizers or side dishes then only make them 6" to 10" long.

Now simply lay out a piece of pasta. Smear filling on it. Like frosting a cake. Except leave about 1" free of filling on the Edges. The beginning End can be covered. The last few inches of the strip should be left bare too. Now simply roll it up! Try to keep it as straight as possible, but don't stroke out if it's a little off. Keep repeating until you have one or two rolls per person. Set aside until all of them are made. Cut a piece of cheesecloth long enough to fully wrap around a roll with several inches of overlap. Repeat until you have all the cloth pieces cut. Simply wrap each pasta roll in one piece of cheesecloth. Tie the cloth closed. Make Sure It'S Loose.

The pasta will swell quite a bit. Make your sauce and heat. Smooth sauce I think works for a nicer visual effect. Keep it hot, but on the side.

Now Poach the pasta rolls in your chicken broth. Until they're done, about 15 minutes should take care of it. But make sure it's really only a simmer. If the broth is boiling it can cause the cheese to push out of the pasta and/or the pasta to simply break-up (it's not pretty!) Here's the fun part. Take the pasta rolls out of the broth. Cut the string and unwrap each one. Slice them like sausages, into rounds, except about 2" thick.
Place several slices onto each plate, cut side up, according to appetite.

Pour sauce onto plate. Swirl on plate. I do not like covering the swirling of the green pasta and the white of the cheese with the sauce. I think it shows up better with the sauce as a background color. Also having to "dip" the pieces of the roll in the sauce makes for a nice taste.

Sprinkle a little parmesan cheese and/or chopped parsley. This is a really good recipe.
Pate Maison

2 qt water
2 tsp peppercorns
2 tsp whole cloves
3 bay leaves
few sprigs of parsley
2 1/2 pounds very fresh chicken livers
2 C (4 sticks) butter softened
1 small onion finely chopped
1 large garlic clove minced
1 Tblsp salt
2 tsp dry mustard
1/2 tsp nutmeg(freshly ground if possible)
1 Dash hot pepper sauce
1/4 C brandy

Combine first 5 ingredients in a 4-quart saucepan. Bring to a boil and simmer 10 minutes, strain (I just make a little bag out of cheesecloth and tie it with string so I don't have to strain it).

Add chicken livers to liquid. Cook just below simmering point until liquid is clear and rosy and livers are done, about 10 minutes. Drain livers and pass once through meat grinder. Set aside.

In large mixing bowl, blend together remaining ingredients except brandy.
Add liver and mix until smooth.
Stir in brandy. Line a 9x5 inch loaf pan with aluminum foil. (I use a mold and line it with cheese cloth).

Pack pate into pan(or mold). Chill thoroughly before serving. Note: Flavors will develop more fully if pate is allowed to chill overnight.