Author: chefgio

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Cooking Instructions

Instructions for the Gio Culinary Studio Market Products:

The Gio Culinary Studio Market is open only to students and guests during class and event hours. No retail hours available. 

Fresh Pasta

Meatballs

Pizza Dough

Sauces

Sausage

This page is in progress, more information will be added soon…

 

 

 

 

 

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Fresh Pasta

Fresh Extruded  Pasta : Italian Semolina Flour, Eggs, Italian Mineral Water, Sea Salt

From Frozen: 

  • Bring large pot of water to boil, cook pasta stirring occasionally 2 – 3 minutes (after water comes back to boil). DO NOT OVER COOK.

Thawed: 

  • Bring large pot of water to boil, cook pasta stirring occasionally 2 -2.5 minutes (after water comes back to boil). DO NOT OVER COOK.

 

Fresh Hand-Cut Pasta: Italian Semolina Flour, Italian 00 Flour, Eggs, Italian Mineral Water, EV Olive Oil, Sea Salt

KEEP FROZEN DO NOT THAW

  • Bring large pot of water to boil, cook pasta stirring occasionally 30-60 seconds (after water comes back to boil) . DO NOT OVER COOK.

 

 

 

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Meatballs

Original Meatballs: Beef Short Rib, Pork Shoulder, Bread Crumbs, Onions, Carrots, Celery, Pecorino Romano Cheese, Eggs, Parsley, Sea Salt, Garlic, Black Pepper

Spicy Meatballs: Beef Short Rib, Pork Shoulder, Bread Crumbs, Onions, Carrots, Celery, Pecorino Romano Cheese, Eggs, Tomato Paste,  Sweet Paprika, Hot Calabrese Pepper, Parsley, Sea Salt, Garlic, Black Pepper

From Frozen (oven)

Roast in preheated 375F Oven 25 minutes

From Thawed (oven)

Roast in preheated 375F Oven 20 minutes

From Frozen (fry)

Add a small amount of olive oil to a cold sauté pan. Place on low / medium heat. Allow meatballs to brown turning occasionally. Cover pan and continue to cook until center of meatball reaches 165F.

From Thawed (fry)

Add a small amount of olive oil to a cold sauté pan. Place on low / medium heat. Allow meatballs to brown turning occasionally. Cook until center of meatball reaches 165F.

 

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Pizza Dough

Pizza Napolitana (Wood Oven >700F): Italian 00 Flour, Italian Mineral Water, Sea Salt, Dry Yeast

Pizza  Dough Regular (Gas/Electric Oven < 600F): Italian 00 Flour, Italian Mineral Water,  EV Olive Oil, Sea Salt, Sugar, Diastatic Malt, Dry Yeast

Pizza Romana (Wood/Gas/Electric< 600F): Italian 00 Flour, Italian Mineral Water, Italian Tipo 1 Flour, Honey, EV Olive Oil,  Sea Salt, Dry Yeast

Pizza Doughs are already fully proofed. Follow instructions below to thaw properly.

Room Temperature: Remove dough from package. Place on very lightly floured counter or sheet pan. Cover but do not allow the cover to touch the dough (an inverted Tupperware or bowl works well) or use a properly fitted sheet pan cover . Allow to thaw at room temperature about 3 hours .

Refrigerator/Overnight: Remove dough from package. Place on very lightly floured sheet pan. Cover but do not allow the cover to touch the dough (an inverted Tupperware or bowl works well) or use a properly fitted sheet pan cover. If no sheet pan cover, it’s best to wrap the entire setup in plastic wrap to avoid drying out the dough. Allow to thaw in the fridge 12 hours, but it may stay in fridge up to 2 days. When ready to use, remove from fridge, allow covered dough to come to room temperature 1-2 hours.

 

More instructions to come…Stand By

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Sicilian Cannoli Cooking Class

Cannoli Shell

12 oz Italian 00 Flour
1 oz Sugar 
0.1 oz Salt  
0.1 oz Cinnamon 
2 oz Lard 
2 oz Whole Egg 
4 oz Marsala 

Egg Wash 
Dusting Flour 

Filling

32 oz Ricotta Impastata
Orange Zest (1 Orange) 
0.1 oz Salt 
0.05 oz Cinnamon 
0.3 oz Vanilla
12 oz Powdered Sugar

Make the Shells
1. Stir flour, sugar, salt and cinnamon together in a mixing bowl.

2. Add the lard and work in with paddle attachment until resembles coarse wet sand.

3. Add the egg and Marsala, mix until and dough is formed. Knead on a workbench until smooth. Cover and let rest for 15 minutes at room temperature.

4. Roll out the pastry into a sheet about 1/16 in. thick. Cut into 3.5-in. circles.

5. Roll the circles around cannoli tubes. Where the edges of the circle overlap, dab some egg wash and press firmly to seal.

6. Deep-fry at 375°F (190°C) until golden brown. Cool for a few seconds, and then carefully slip out the tube. Cool completely before filling.

Make the Filling
1. Add all ingredients to a stand mixer or food processor, mix until light and smooth.
2. Fill a star or plain tipped pastry bag. Fill cooled cannoli shells on each end. Dip ends in mini chocolate chips or chopped pistachios and dust with powdered sugar if desired.

 

Whats included?:

  • All ingredients needed (pre-measured)*
  • Set of 4 Cannoli Forms (Tinned Steel, reusable)
  • 3.5″  Round Cutter (Stainless Steel, reusable)
  • Disposable Pastry Bag
  • Star Pastry Tip (Stainless Steel, reusable)
  • Full Recipe and instructions (upon pick-up)
  • Private link to video instructions (upon pick-up)
  • Unlimited follow up questions and support. 

*Not Included, but will/may be needed:

  • Rolling Pin, or Pasta Maker (manual or mixer attachment)
  • Hand Mixer, Stand Mixer or Food Processor  (optional)
  • Rubber Spatula or Heavy Spoon
  • 2 Quarts Vegetable Oil (or any flavorless oil)
  • Deep saute pan, pot or deep fryer. 
  • Metal folding steam basket (optional)
  • Metal Tongs (optional)
  • Garnishes, Pistachios Chocolate chips etc
  • Powdered sugar for decoration

  Print Recipe  

 
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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)
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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
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1 oz Unsalted Butter

Garnish:

Candied Cherries

Powdered SugarÂ