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Pizza Romana

 

Pizza Dough:

26 oz Italian 00 Flour     (or AP Flour)             

0.1 oz Instant Yeast                      

0.6 oz Honey                                 

0.6 oz Salt                                      

0.75 oz Extra Virgin Olive Oil    

16 oz Water   

Pizza Romana  (for each pizza)

5.5  oz of Pizza Dough

3 oz San Marzano Tomatoes (Crushed and Seasoned with Salt and Pepper)

2 oz  Mozzarella (Fresh or Low Moisture)

0.25 oz Olive Oil

     1 oz Grated Cheese (optional)

(Pecorino Romano, Parmigiano Reggiano or Grana Padano)

Fresh Basil

Olive Oil to finish

 

 

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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)
—————————————————–
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 

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Ragu alla Bolognese and Fresh Pappardelle

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)
  • 2 oz Tomato Paste
  • 16 oz Dry Red Wine (or White)
  • 12 oz Stock (Chicken, Beef or Vegetable)
  • 2 Bay Leaves (Optional)
  • 12 oz Tomato Puree
  • 6 oz Whole Milk
  • Salt and Pepper (To Taste)

Grated Parmigiano Reggiano Cheese to finish

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Just for fun, Pasta making in fast forward

In this order…

  • 4 oz Bacon
  • 6 oz Onion
  • 3 Garlic cloves
  • 16 oz Sherry
  • 32 oz Chicken Stock (hot)
  • 12 oz Dry Orecchiette,
  • 4 oz Frozen Peas (or fresh)
  • 1 oz butter

. **Use any short dry pasta to do this**.

Crisp up the bacon, saute the onion and garlic, reduce the sherry by half.., add the raw pasta, add hot stock to just cover, let it reduce about half way, then add more stock until the pasta is cooked to the texture you like (just like risotto), Stir in butter and peas off the heat. I’m going to shoot a video in the next day or two on how to make the orecchiette, just semolina flour and water.