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Ragu all Bolognese
Fresh Egg Pasta:
- 21 oz Italian 00 Flour (or AP flour)
- 14 oz Whole Egg
Ragu alla Bolognese:
- 2 oz Unsalted Butter
- 3 oz Pancetta (1/4″ dice)
- 16 oz Ground Beef
- 16 oz Ground Pork
- 6 oz Carrots (1/4″ dice)
- 6 oz Celery (1/4″ dice)
- 8 oz Onion (1/4 ” dice)
- 3 Cloves Garlic (minced) (optional , not traditional)
- 2 oz Tomato Paste
- 16 oz Dry Red Wine (or White)
- 12 oz Stock (Chicken, Beef or Vegetable or just water)
- 2 Bay Leaves (Optional)
- 12 oz Tomato Puree
- 6 oz Whole Milk
- Salt and Pepper (To Taste)
Grated Parmigiano Reggiano Cheese to finish
Spaghetti and Meatballs
Watch Video First. Gather all of your equipment and ingredients . Watch video again and cook along. Pause and rewind as needed.
Tomato Sauce
|
5 |
lbs |
Roma/Plum Tomatoes (Fresh) |
|
|
|
2 |
oz |
EV Olive Oil |
|
|
0.5 |
oz |
Garlic Cloves |
|
|
0.2 |
oz |
Dry Oregano |
|
|
12 |
oz |
Dry White Wine |
|
|
TT |
– |
Salt |
|
TT |
– |
Black Pepper |
Pasta Dough
|
|
6 |
oz |
Semolina Flour |
|
|
6 |
oz |
“00” Flour (or All Purpose) |
|
|
0.2 |
oz |
Fine Sea Salt |
|
|
6 |
oz |
Eggs |
|
|
0.3 |
oz |
Olive Oil |
|
|
0.75 |
oz |
Water |
Meatballs
|
8 |
oz |
Ground Beef (80/20) |
|
|
|
8 |
oz |
Ground Pork |
|
|
3 |
oz |
Carrots |
|
|
3 |
oz |
Celery |
|
|
4 |
oz |
Onion |
|
|
0.25 |
oz |
Garlic |
|
|
0.25 |
oz |
Parsley |
|
|
3 |
oz |
Pecorino Romano Cheese |
|
|
4 |
oz |
Panko Bread Crumb |
|
|
0.4 |
oz |
Salt |
|
|
0.1 |
oz |
Black Pepper |
|
2 |
oz |
Egg |
Hand-made Pasta Shapes:
Recipe:
16 oz Semolina Flour
8 oz Warm Water
That’s it!
Grilled Summer Vegetable Risotto.
|
Vegetables: 12 oz Zucchini 8 oz Yellow Squash 8 oz Red Bell Pepper 8 oz Red Onion 12 oz Corn 4 oz Asparagus 5 oz Portobello Mushroom 0.25 oz Garlic Cloves 1 oz Olive Oil Risotto: 1 oz Unsalted Butter 1 oz Olive Oil 8 oz Arborio Rice 4 oz White Wine 32 oz Chicken Stock or Vegetable Stock 1 oz Unsalted Butter 3 oz Parmigaino Reggiano Cheese
Vegetables: Prepare grilled vegetables as instructed in video |
Sicilian Cannoli
|
Cannoli Shell 12 oz Italian 00 Flour Egg Wash Filling 32 oz Ricotta Impastata Oil for Frying Garnishes as desired |
Zeppole di San Giuseppe
Zeppole Dough (Pate Choux)
12 oz Whole Milk (See Note)
6 oz Unsalted Butter
0.4 oz Sugar
0.2 oz Salt
0.3 oz Vanilla
9 oz AP Flour
14 oz Eggs (about 7 extra large)
Note: Whole Milk, 2% or even Skim will work. You may also use water or 1/2 water 1/2 milk. Water makes a lighter colored crisper pastry. Milk makes a darker colored slightly softer pastry (this is my preference).
Pastry Cream
16 oz Heavy Cream
16 oz Whole Milk
8 oz Granulated Sugar
Orange Zest (of a large orange)
—————————————————–
6 oz Whole Eggs (about 3 extra Large)
0.5 oz Egg Yolk (1 egg yolk)
2.5 oz Corn Starch
0.2 Salt
0.5 Vanilla
_______________________________
1 oz Unsalted Butter
Garnish:
Candied Cherries
Powdered Sugar
Sfogliatelle Ricce
Watch the video FIRST. Take Notes. Then watch it again while baking along.
Tiramisu
Savoiardi (Ladyfingers)
|
|
3 |
oz |
Egg yolks |
|
|
1.5 |
oz |
Sugar |
|
|
0.1 |
oz |
Salt |
|
|
0.1 |
oz |
Vanilla extract |
|
|
4.5 |
oz |
Egg whites |
|
|
2.5 |
oz |
Sugar |
|
|
0.1 |
oz |
Lemon juice |
|
|
4 |
oz |
All purpose flour |
|
|
1 |
oz |
Potato starch or Corn Starch |
Mascarpone Cream
|
|
16 |
oz |
Mascarpone |
|
8 |
oz |
Heavy cream |
|
|
|
0.2 |
oz |
Vanilla extract |
|
|
2 |
oz |
Marsala wine |
|
|
3 |
oz |
Egg yolks |
|
|
3 |
oz |
Sugar |
|
|
0.2 |
oz |
Salt |
|
|
4.5 |
oz |
Egg white |
|
|
6 |
oz |
Sugar |
Espresso Syrup
|
8 |
oz |
226.8 |
Espresso coffee |
|
|
|
8 |
oz |
226.8 |
Water* |
|
|
8 |
oz |
226.8 |
Sugar |
|
|
2 |
oz |
56.7 |
Rum |
2 oz Cocoa Powder for Garnish