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Italian Cooking Master Class
Publish on: 03 September, 2020 | In:m | Author by: Otao kitchen
Italian Cooking Master Class
Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce
Pappardelle - Fresh Egg Pasta
Ragu Al Genovese -Stewed Beef Chuck
Pork Tonnato
🍆 Polpette di Melanzane - Eggplant and Cheese Cooked in Tomato Sauce
This is a slightly different variation than the original, but it has a wonderful and soft texture.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
For the Polpettes:
55g panko bread crumbs
180g roasted eggplant flesh (1pc) eggplant
1 whole egg
50g ricotta, crumbled
60ml olive oil
½ tsp salt
¼ tsp black pepper
35g parmigiano, grated
1 clove of garlic, minced
For the tomato sauce:
½ clove of garlic, minced
300ml tomato passata
½ tsp sugar
¼ tsp salt
2 sprigs basil, picked
METHOD
Preheat an oven to 190C. Pierce a few holes in the skin of the eggplant using the tip of a knife or a fork, so it doesn’t explode during cooking. Bake the eggplant for 30-45 minutes or until the flesh is completely soft.
Immediately afterwards, place the eggplant in a covered pot, and let them steam for 2 hours until soft.
Remove the skin from the eggplant and place the flesh inside of a mixing bowl along with the ricotta, the whole egg, grated parmigiano, parsley, flour, half of the chopped garlic, olive oil and bread crumbs.
With lightly oiled hands, shape the mixture into 8 round patties and press them until they hold together.
Heat a heavy-bottomed skillet over medium heat. Place a tbsp of olive oil in the pan and gently fry the dumplings for 3-4 minutes, turning them way through until they are an even golden brown on both sides. Lower the heat. Add in the other half of the chopped garlic to the pan and gently saute until it is lightly cooked.
Add in the tomato passata and simmer for about 1 minute or until the sauce has slightly reduced. If the sauce has thickened too much before the 2 minutes is up, add in a splash or so of water, as necessary. Season the sauce with a little salt and sugar. Grate a little bit of parmigiano into the cheese. And place half of the basil into the sauce.
Serve with and garnish with the remaining freshly grated parmigiano and basil on top.
🍲Pasta All'uovo Pappardelle- Egg Pasta
This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month.
This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. Try to look for good-quality eggs with a rich yellow yolk.
INGREDIENTS
185g Tipo 00 pasta flour
2 tsp extra virgin olive oil
2 large eggs
1/2 -1 tsp water (optional)
METHOD
Place the flour in a mixing bowl, making a well in the centre of the flour.
Place the eggs and extra virgin olive oil into the centre.
Using a fork or chopstick, slowly incorporate the egg mixture into the flour until it begins to clump up forming lumps.
Transfer the dough to the surface of your work station and knead the dough for 5-10 minutes or until the dough is smooth and tacky.
Cover the dough in cling film and let it rest for 30-40 minutes, or overnight in the fridge.
Roll the pasta dough through a pasta roller until the 2nd thinnest setting.
Or roll with a rolling pin until it is thin enough to see light clearly poking through it.
Cook the pasta in boiling water that has been salted with 1 tbsp of salt per 2L. Cook the pasta for 6-7 minutes.
🥩Ragu Al Genovese - Genoa Stewed Beef
This style of ragu doesn’t have much tomato in it. It’s sweetness and flavour come mostly from carrot, onion and a generous splash of white wine.
Serves: 2
Preparation Time: 20 minutes
Execution Time: 1 hour 20 minutes
INGREDIENTS
For the simmered the beef:
280g beef chuck or brisket, cubed (yields about 250g)
300ml water
For the ragu:
1 large brown onion diced
2 cloves garlic, minced
100ml dry white wine
½ (100g) carrot, diced
25g pancetta, diced
1 bay leaf
300g tomato passata
1 tbsp extra virgin olive oil
40ml stock if necessary.
½ tsp salt
¼ tsp black pepper
To garnish:
40g grated Parmigiano Reggiano
1 sprig of parsley, chopped or 2 torn basil leaves
1 tsp extra virgin olive oil
METHOD
To simmer the beef, preheat an oven to 160C. Place the beef in an oven-proof dish with enough water to cover it by about 60%. Cover the dish with aluminium foil and bake it for 3-4 hours or until tender when pierced with a fork.
To prepare the ragu, preheat the olive oil to the pot until it is warm and add the pancetta and cook for 1-2 minutes until the pancetta begins to brown on the sides. Be careful not to burn the bottom of the pot.
Add the onions, carrots and the bay leaves. Cook, stirring occasionally until the onions and carrots soften- for about 5 minutes. Add in the garlic and cook for another minute. Add the tomato passata and cook for 1 minute, stirring constantly.
Deglaze the pot with white wine, scraping the bottom with a wooden spoon to release all of the caramelised bits stuck to the surface of the pot.
Add the simmered beef chuck to the pot. Simmer for 5-7 minutes or until the liquid thickens to the consistency of thickened cream.
To prepare the pasta:
Mix the ragu with cooked pasta and heat it in a pot over low heat for 2-3 minutes so that pasta warms up, and the sauce is absorbed into the noodles. Add a splash of pasta water if the sauce looks too dry and mix quite well to release the starch into the sauce. Grate a generous amount of parmigiano reggiano into the pan but make sure the mixture still looks creamy. Garnish with a little drizzle of olive oil and more grated cheese, and chopped parsley or fresh basil leaves.
Italian Cooking Master Class
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Italian Cooking Master Class
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