Recipes

FRESH PASTA

AP Flour 4 oz

Semolina 4 oz

Salt ¼ tsp

EVOO 2 tsp

Water 1 tsp

Eggs 2 ea

*semolina bench flour

DRYING PASTA *replace egg with 6 oz water

On a tray or clean wooden bench form a well with combined flours and salt

Crack eggs into center of well

Combine eggs with flour using bench scraper or clean hands

Add oil and water as needed to form a smooth dough

Knead dough for up to 8 minutes

Cover dough with plastic wrap and let rest for a minimum of 30 minutes

Using a rolling pin roll dough to fit in pasta machine or free form pasta

Use bench semolina to create a barrier to prevent pasta from sticking to each other

Fresh pasta keeps in refrigerator up to two days or frozen up to 30 days

Dry pasta can be kept for up to 30 days in airtight container once dried out

Orecchiette Verde

*fresh or dry pasta 1 cup

Broccolini (blanched) ½ cup

Asparagus (blanched) ½ cup

Garlic (minced) 4 clove

Calabrian Chili TT

Butter 2 oz

Olive Oil 2 tbs

Lemon Juice and Zest 1 ea

White Wine 2 oz

Parmigiano Reggiano TT

salt TT

pepper TT

Blanch vegetables then cut to be similar in size to the pasta.

Have a pot of salted water ready to cook pasta before the next step

In a pre-heated sauté

pan over medium heat add olive oil

Swirl oil to coat pan, add chilies to hot oil and toast about 5 seconds, add garlic and cook an extra 5 – 10 seconds

Add vegetables and season with salt, pepper and lemon zest

Add pasta to boiling water (reserve water from pasta for sauce)

Add white wine and cook until reduced by half

Add butter until just melted then add pasta and mix well

Add lemon juice and stir in cheese off the heat, serve immediately

Carbonara

*fresh or dry pasta 1 cup

Guanciale 4 oz

Egg and Yolk 1 each

Pecorino (grated) 2 oz

Parmigiano (grated) 2 oz

Pasta Water TT

Olive Oil 1 tbs

Salt TT

Black Pepper ½ tsp

Cut guanciale in ¼ inch strips similar size to the pasta (substitutions can be bacon or pancetta)

Have a pot of salted water ready to cook pasta before the next step

In a pre-heated sauté pan over medium heat add guanciale, this take about 8 to 10 minutes of slow cooking and rendering until meat is almost entirely crisped

Separate meat from fat and reserve both

While pork renders, in a separate bowl combine egg and egg yolk along with pecorino, salt and pepper. (taste the guanciale first to gauge how much salt you will need) you can always add salt, but you can’t remove it.

Add pasta to boiling water (reserve water from pasta for sauce)

Heat original sauté pan with pan drippings (add olive oil if you don’t have enough rendered pork fat.

Add strained pasta to hot pan to just coat in pork fat, then splash with boiling pasta water

Off the heat slowly add egg mixture to pasta and stir just until pasta and sauce starts to thicken up (start by tempering some pasta water with egg to achieve an almost velvet like consistency)

Add reserved guanciale and finish with Parmigiano Reggiano

Timing is a crucial component in this recipe as you could easily over cook the sauce and end up with scrambled egg pasta.

Fennel and Apple Agnolotti

Leeks 2 each minced

Fennel Bulb 2 each small diced

Spring Onion 4 each minced

Granny Smith Apples 6 each peeled and diced

Thyme 4 sprigs tied with butchers twine

Basil chiffonade

White pepper 1 tsp

Nutmeg 1 tsp

Champagne Vinegar ¼ cup

Ricotta Cheese 2 cup

Allium Nage

Dry White Wine 2 cups

Shallot 2 each sliced

Bay Leaf 2 each

Leek / Fennel Stock 2 quarts

Whole butter ½ LB cubed and chilled

Salt 1 tbs

White Pepper 1 tsp

Nutmeg ¼ tsp

Wash and prepare vegetables

Over medium heat in a tbs of olive oil, sweat leeks, fennel and spring onion for about 15 minutes, season with salt and add bundle of thyme

deglaze pan with vinegar and cook until almost evaporated

Add diced apples and cook for another 15 minutes or until soft

season with salt, white pepper and nutmeg

cool and reserve to combine the ricotta cheese

once combined place in piping bag or container of your liking

Fill and make agnolotti per chefs demonstration

For the Nage, in a sauce pot reduce the wine by half with the bay leaf and shallot

add the vegetable stock and simmer for about 20 minutes

season with salt, white pepper and nutmeg

bring to a boil and then remove from heat, swirl in butter constantly stirring to make an emulsion

Toss the cooked pasta in sauce and garnish as you like

Tortellini en Brodo - Parmesan Broth

Filling

Pork Roast 1 lb (cooked)

Braised Beef 1 lb (cooked)

Beef Tallow ½ cup (chilled)

Prosciutto ¼ lb

Mortadella ¼ lb

Mire Poix ½ lb (cooked)

Parmesan Broth

Beef Stock 2 qt

Red Wine 1 cup

Shallot sliced 2 each

Parmesan rind ½ lb

Salt 2 tbs

You will need to use a meat grinder or food processor to pulverize and emulsify the ingredients for the filling

Grind everything separately, then combine and grind again to emulsify

once combined place in piping bag or container of your liking

Fill and make tortellini per chefs demonstration

For the Parmesan Broth you will need a flavorful stock, you can also use any cooking liquid from the beef or pork used in the filling.

In a soup pot over high heat, reduce the wine by half with the shallots

once reduced add beef stock and lower flame to medium high

add the rind of pamegiano reggiano cheese and simmer for a minimum of 30 minutes

season as needed

The pasta can be cooked in the broth to add some starch to the sauce

Wild Mushroom Ravioli - Herbed Mascarpone - Parmesan Cream

Mushrooms

King Trumpet (finely chopped) 1 lb

Cremini (finely chopped) 1 lb

Oyster (finely chopped) 1 lb

Shallot minced 2 ea

Garlic minced 6 cloves

Fresh Thyme (stripped / chopped) 2 tbs

Marsala Wine 1 cup

Salt to taste

Black Pepper to taste

Herbed Mascarpone

Fresh Thyme (stripped / chopped) 2 tbs

Chives (finely chopped) 1 tbs

Mascarpone (whipped) 1 cup

Salt to taste

White Pepper to taste

Parmesan Cream

White Wine 1 cup

Bay Leaf 2 each

Vegetable Stock 2 cup

Heavy Cream 2 cup

Roux (equal parts butter and flour cooked) 4 tbs

Parmesan Cheese (grated) ½ cup or more

Leave about a ¼ lb of each mushroom to garnish the dish

In a rondeaux or pot with tall sides over high heat cook mushrooms in a splash of olive oil. (Pro tip - do separate batches so that you can brown some of the mushrooms before they leach out all their moisture) season and cook the mushrooms until the majority of the moisture is gone, One could strain the excess juice while another batch is being cooked.

once mushrooms are cooked and drained outside of the pan

place pan over medium heat and cook the shallots, garlic and thyme until fragrant about 2 minutes

add back the mushrooms and combine well

deglaze with marsala wine and reduce until almost dry and check seasoning

once cooled place in piping bag or container of your liking

Fill and the ravioli per chefs demonstration

Whip the mascarpone before adding the chopped herbs and seasonings

The Parmesan Cream

in a soup pot reduce white wine with bay leaves

once wine is reduced by half add the vegetable stock and bring to a simmer

bring to a boil and add a little bit of the cooked roux at a time to achieve the consistency of cream

lower heat to medium

slowly add in heavy cream as to temper it in a little at a time

once cream comes to a gentle simmer and not boiling over remove from heat

In a sauté pan with a little pasta water add cream sauce and bring to a boil

turn off heat and fold in about an ounce or more of parmesan cheese to make a cheesy sauce

add in the cooked ravioli and gently fold together

garnish with cooked mushrooms, mascarpone cheese and fresh thyme

Ricotta Cheese

8 cups full fat milk

½ tsp salt

3 TBS lemon juice or white vinegar

Instructions

Line a colander with a large piece of lightly dampened cheesecloth that has been folded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials. (Alternatively, you can use a recycled ricotta basket placed on a bowl).

In a large heavy based saucepan, over medium heat, heat the milk.

Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch.

If you have a thermometer, heat to 185 F. If you do not have a thermometer, you need to reach a stage where there is a lot of steam, little bubbles close to the edge of the pot and the formation of a slight film. It should take about 20 minutes to get to this stage.

Lower the heat to low.

Add the lemon juice (or vinegar).

Slowly agitate the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).

Remove from heat.

Cover pot and let stand for about 20 minutes.

Carefully “ladle” your ricotta into the cheesecloth lined colander or your basket. The consistency of the final product will depend on the amount of time you leave the ricotta to drain. For a creamy ricotta, let it sit for 3-5 minutes; for a dryer ricotta, it can sit up to 20 minutes.

Use immediately. Cover and refrigerate any leftovers.

MOZZARELLA CHEESE

Source: The Culinary Institute of America©

MAKES 2 POUNDS

6 wt. oz. salt

1 gallon water

2lb. cheese curd, cut into ½ -inch cubes

1. Add the salt to the water and bring to a boil in a large pot. Remove the pot

from the heat.

2. Place the cheese curd in a bowl and pour enough water around the curd

To cover.

3. Wearing 2 pairs of gloves, work the curd with wooden spoons, stretching it until

It becomes a smooth, yet stringy mass. Maintain the water temperature at a

constant 160°F throughout this process.

4. Remove the cheese from the water and continue stretching until

smooth, being careful not to over work It or the cheese will become tough.

5. Shape the cheese into appropriate forms as demonstrated. Hold in the water

Until ready to serve.

PESTO

Basil leaves, picked off the stems 8 oz.

and weighed

Garlic (about 1 small clove) ¼ oz

Pine nuts ¼ cup

Extra virgin olive oil, as needed 1 cup

Kosher salt, as needed

Parmigiano-Reggiano ½ cup

Method

1. Slice the garlic and blanch it in a small amount of boiling water for 1 minute, if necessary

(see note).

2. In a blender, combine the basil, garlic, pine nuts, and ¾ cup of the oil and blend until

crushed; season with salt to taste. Add more olive oil if needed for good consistency.

3. Add cheese and blend to a smooth sauce. Do not run the blender at high speed or the

heat of the blade will change the color of the pesto. Set aside with a little oil on top to avoid

oxidation. After using the pesto, always flatten the surface and cover with a little oil.

TOMATO SAUCE

Extra virgin olive oil ¼ cup

Onions, diced 2 cup

Garlic, mashed 2 tbs.

Red pepper flakes to taste

San Marzano tomatoes, canned 2 can. (28 OZ EACH CAN)

Bay leaf ½ ea.

Basil, chopped 3 Tbsp.

Oregano, chopped 1 Tbsp.

Salt to taste

Ground black pepper to taste

To prepare the sauce, heat the oil in a medium sauce pot, over medium heat

and sauté the onions until caramelized, about 30 minutes.

Add the garlic and red pepper flakes, and continue to sauté until the garlic becomes aromatic.

Deglaze with cooking wine and cook out alcohol for about 3 minutes

Then add the crushed tomatoes and cook another 3 minutes.

Add bay leaf and oregano and simmer until the sauce

has thickened, about 30 to 40 minutes. Add the basil and season with

salt and pepper to taste.

MEATBALLS

Beef chuck ground 2#

Cured pork ground ½#

Chopped parsley ½ bunch

Thyme fresh chopped 2 tbs

Garlic ground 3-4 cloves

Onion grated or ground 1 cup

Day old bread torn and soaked in milk 2 cups dry bread 1 cup milk

Eggs 2 ea

Parmesan cheese ½ cup

Kosher salt 1 ½ tbs

Black pepper 2 tsp

Olive oil

Sauce to cook in

Soak torn bread in milk

Using a meat grinder, grind first 6 ingredients, once bread is soft also run through the grinder.

Combine all ingredients minus olive oil and sauce, cook off test piece.

Let mixture sit for 10 minutes before forming into balls.

Cook balls directly in sauce or in the oven

LASAGNA

Pasta sheets (cooked in boiling water)

Sliced meat balls cooked

Tomato sauce

Mascarpone

Ricotta

Mozzarella

Parmesan

Fresh herbs

Pre heat oven to 350*F

Combine ricotta and mascarpone and season with fresh herbs, place mix in piping bag

In a greased pan lay sheets of cooked pasta sheets to cover the bottom

Layers sauce then cheese and add sliced meatballs

Create and fill up to three layer minimum by repeating the process

Last layer just put sauce and mozzarella with parmesan cheese

Bake in the oven uncovered for 25- 35 minutes or until bubbly