Peposo alla Fornacina - Stew Florentine Style

 Peposo alla Fornacina - Stew Impruneta Style

 

Servings: 4 

Ingredients: 

. 1 kg (about 2.2 lb) of  beef muscle, 8 cloves of garlic, a full tablespoon of tomato paste, a handful of black peppercorns, a couple of glasses (about 2 cups) of Chianti wine, salt, water to cover the pot.

 

 

Tools: 

A pot (better if a crock pot) of a diameter of 20 cm (about 8 inch) and 10 cm (about 4 inch) high, a board and a knife to cut the meat.

Instructions: 

Cut the beef into pieces of about 3-4 cm squared (1 1/2 inch) and put all the ingredients in the pot. 

 

Add enough water to cover the meat and leave it to cook for about 2-3 hours on a low heat.

 

 

 

 

 

 

The dish is ready when the meat is tender and the sauce has almost completely withdrwan, leaving a creamy and soft mixture. 

 

Serve it hot with an extra dust of ground pepper and slices of toasted Tuscan bread (perfect to mop the sauce ! ).

 

 

 

 

Cantucci Biscuits

Cantucci Biscuits (Florentine almond biscuits)

Servings:5-6

Ingredients:

.250 g (2 cups) pastry flour (italian 00 flour) or gluten free flour

.1/2 teaspoon of baking powder

.180 gr (1 cup) granulated sugar

. A pinch of salt

.2 eggs

.20 gr (1 tablespoon and 1/3) butter

100 gr (2/3 of acup) almonds

. Flour and sugar for the dust

. A splash of Vin Santo (to the taste)

. Two tablespoons of flour plus two tablespoons of sugar on a sheet of baking paper for the coating.

.Using gluten free flour you may need to add more liquid. The quantity vary depending of the brand. You can add Vin Santo or some milk to the dough.

.Chocolate option:  Add 100 gr (about 1 cup) of chocolate chips instead of the almonds.

 

 

Tools:

A bowl to mix the ingredients, a spatula, a baking tray, baking paper, a wide-bladed knife to cut the biscuits.

 

 

 

 

 

 

Instructions:

Mix all the ingredients in a bowl. If the dough is crumbling, add few drops of milk or Vin Santo to obtain a smooth but not sticky dough.

Shape the dough into 3 sticks of about 20-25 cm (10 inch ) long and about 3-4 cm (1 1/2 inch) wide. 

Dust each stick with some extra sugar mixed to flour.

Place the sticks on a baking tray lined with baking paper and cook in a pre-heated oven on 200 C (375 f.) for about 20 min.

When the surface is crispy and gold remove the tray from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits while they are still hot. 

 

 

 

 

 

 

 

 

 

Straw and Hay tagliatelle (Double coloured homemade tagliatelle) with Green Peas and Ham

 

 Straw and Hay (double colored homemade tagliatelle) with Green Peas and Ham

Servings: 3

Ingredients: 

 

For the white dough
. 100 gr (3/4 cup) all purpose flour
. 1 medium egg

 

For the green dough
. 260 gr (2  1/8 cups) all purpose flour
. 2 medium eggs
. 60 gr (7  2/3  tbsp) spinach already cooked, squeezed and pureed (in a blender using a couple of tablespoons of the flour we are using for the dough. This way the spinach will be well incorporated and without strings. )

 

.Half glass of water for the need

 

 

 

 For the seasoning
.350 gr (0.77 lb) fresh  or frozen green peas
.1/4 of a cup of water
.150 gr (5.30 oz) sliced or cubed ham (baked or roasted ham)
.40 gr (about 3 tbsp) butter
.40 gr (7.7 tbsp) grated Parmesan cheese
.Extra Virgin Olive Oil, salt and black pepper

Tools:
A board and a rolling pin or a pasta machine for the dough, a large pan to cook the peas, a small pan to sauté the ham, a large pot filled half way with water to cook the noodles. 

 

 

Instructions:

 For the white dough

Pour the flour on a board and make a hole in the middle, big enough to fit the eggs in.

 

Break the eggs and mix gently with a fork, adding a little flour at a time until you have incorporated about half of it.

Start mixing and folding with your fingers.

Knead the dough using the palm of your hands to roll forward and your fingers to fold it back.
Turn your dough and continue to knead it until all the flour on the board has been incorporated and the dough is smooth.

Cover the dough with plastic wrap and leave it to rest for about 1/2 an hour to 1 hour.

 

 For the green dough

Pour the flour on a board and make a hole in the middle, big enough to fit the eggs and the pureed spinach in.

Break the eggs in, add the spinach and mix gently with a fork, adding a little flour at a time until you have incorporated about half of it.

Mix and knead as for the white dough and leave it to rest.

In the meantime prepare your green peas sauce.

 

 For the ham and peas seasoning

 Put a large pan over a medium heat with 3 to 4 tbsp of oil and the green peas, season with salt and pepper and add the water. Stirring sometimes, leave it to simmer for about 15 minutes or just the time the water has evaporated but the peas are still moist.  Pour the butter and mix.

In the meantime crisp the ham in a small pan and leave it on a side.

 

 For the pasta shape

Using a rolling pin or a pasta machine, roll out the white dough first and the other after dusting sometimes with a pinch of flour and turning it upside down during the rolling. This will prevent the shape from sticking to the board. You should get the dough the thickness of a page of a book.

Dust with a final pinch of flour and fold the shape in 3 or 4 layers. Cut it into strips about 1/4 of an inch each and lay them on a wood board or on a tray covered with a cotton cloth. 

 

In the meantime, fill a pot halfway with water and place it on the stove on medium heat. When all your tagliatelle are cut, let the water boil and throw them into the pot adding a teaspoon of salt.

Let the tagliatelle cook for a couple of minutes max, drain and sauté with the peas sauce and the ham.

Serve hot with a generous sprinkle of grated Parmigiano.

 

 

Tortelli Mugellani

Tortelli di patate

Servings: 3

Ingredients: 

For the dough

200 grams (1 2/3 cup) of flour 0 (all purpose flour)

2 medium eggs

Half a cup of water (if needed for the dough)

1 pinch of salt. 

 

 

 For the stuffing

About 500 gr (2  1/4 cups) mashed potatoes (already cooked and mashed)

A teaspoon of tomato paste

A glove of garlic 

A sprig of parsley 

Salt and pepper 

A hint of nutmeg

 

 Tools:

 A wooden cutting board or a smooth surface to knead and spread the dough. A rolling pin or a pasta machine, a pasta cutter or a knife, a fork, a board and a knife to chop the stuffing veggies, a small pan for the veggie stuffing mix to fry, a pot to cook the pasta, a spoon to stir, a colander to drain the pasta.

 

Instructions: 

Cook and mash the potatoes

Microwave method:

Wash and dry with a cloth, unpeeled potatoes, 600 - 650 grams (about 4 2/3 cups or 1.43 pounds) then pierce the potatoes with the tip of a fork.
Microwave: 600 gr of potatoes for 13 min, at 700 w
Check the potatoes to see if they are cooked with a fork.
Leave the cooked potatoes to rest a few minutes, then peel and mash them while they are still warm.

(This method prevents humidity from getting into the potatoes).
If you boil the potatoes:

Leave them in their skin and don't cut them. Wash and put them in a pot covered with water. Let them cook over medium heat. Medium sized potatoes will take about 40 minutes.

Peel and mash the potatoes finely while still hot using a potato ricer or a potato masher. Avoid using an electric mixer because the potatoes will become sticky.

Let the mashed potatoes cool.

 

 

 

Instructions for the dough:

Pour the flour on a board and make a hole in the middle, big enough to fit the eggs in.

 

 

Crack the eggs and gently mix with a fork, adding a little flour at a time. Leave the flour around and when you have incorporated half of the flour to the eggs start mixing and folding with your fingers.   

Knead the dough using the palm of your hands to push forward and the fingers to fold it back. Turn and keep kneading the dough until all the flour on the board has been incorporated and the dough is smooth.

Cover your dough with plastic wrap and leave it to rest for about 1/2 hour to 1 hour.

 
  

In the meantime prepare the ingredients for your filling:

Chop the garlic and the parsley very finely and fry them in  a small pan with 2 tablespoons of extra virgin olive oil, seasoning with a pinch of salt and black pepper, and a hint of grated nutmeg.

 

 

 

 

 

 

Add the mix to the mashed potatoes and mix well. Cover and leave the mix to the side.

 

 

Put the dough on your board (or on a smooth surface) and stretch it with a long rolling pin. It should be the thickness of a page of a book. (If you have a pasta machine you can roll up to the number 6 or 7).

 

 

Using a tablespoon or a cookie scoop, measure and place each portion of filling in a row along a strip of the shape. (A ravioli mould as in the pictures could be of help)

Be careful to leave 3 to 5 cm (1 1/2 to 2 inch) space between each portion of filling and leave a 1 inch edge along the entire length of the strip. This will allow you to fold the length and cover all the filling.

Use your fingers to give the covered filling a round shape and to remove air from the inside by pressing gently around it.

Cut lengthwise using a pasta cutter or a knife, and then cut widthwise thus forming the tortelli shapes.

Put a large pot half-filled with water on medium heat. As soon as the water boils, throw in a teaspoon of salt and the prepared tortelli. They will cook in a couple of minutes after the water starts boiling again. 

Drain the cooked tortelli and add them to the pan to flavor with the sauce at your choice.
Sprinkle generously with Parmesan and serve hot.

 Tortelli Mugellani are eaten as a first course with beef, duck, rabbit, wild boar ragù or mushroom sauce accompanied by robust red wines.

Lasagne

Lasagne Ragù

Serves 4

PASTA DOUGH:

Ingredients:

• 200 grams (approximately 1 1/8 cup) semolina flour (or 1 2/3 cup all-purpose flour)

• 2 medium/large eggs

• Approximately half a glass of water for kneading

Tools: A wooden board or another smooth surface to knead the dough, a rolling pin, a pasta cutter (or dull knife).

Instructions:

1. Pour the flour on your work space (either a wooden board or another smooth surface). Make a well in the center, big enough to fit the eggs without the eggs spilling out over the sides of the flour.

2. Break the eggs into the well and mix gently with a fork, adding in a little flour at a time from the outside border until you have incorporated about half of it.

3. Start mixing and folding the dough with your fingers.

4. Knead the dough. Roll forward with the palm of your hand and fold the dough back with your fingers. If the dough is too hard or starts to crumble, add a little water and continue kneading.

5. Turn your dough and continue to knead it until all the flour on the board has been incorporated and the dough is smooth.

6. Cover the dough with plastic wrap and leave it to rest on the counter for 30 minutes to 1 hour.

RAGÙ SAUCE

Ingredients:

• Mirepoix (2 sticks of celery, 3 carrots, and 1 onion) all finely chopped and mixed together before the class starts (using a food processor is also fine)

• 450 grams (approximately 15.9 ounces) ground beef

• 150 grams (5.3 ounces) ground pork

• 2 tablespoons tomato paste (or 200 grams [approximately 1 cup] tomato sauce)

• Extra virgin olive oil

• Salt and pepper

• 1/2 cup red wine

• 500 mL (approximately 2 cups) water

Tools: A saucepan with a lid and a spoon to stir.

Instructions:

*Before class begins, chop the vegetables finely (using a food processor is easy and fast).

1. Add 3-4 tablespoons oil in a saucepan over medium heat. When the oil is hot, add the mirepoix. Stir and cook the vegetables for a few minutes, until the vegetables are no longer bright in color.

2. Add the ground beef and ground pork and mix them in with the vegetables. Season with salt and pepper and continue to stir occasionally.

3. When the meat has changed in color and now has a gray hue, adjust the heat to high and pour in the wine. Continue to cook on high until the wine has evaporated.

4. Once the wine has evaporated, lower the heat and add the tomato paste (or tomato sauce) and the water. Cover with a lid and allow your sauce to simmer slowly for up to 3-4 hours.

SALSA COLLA (BÉCHAMEL SAUCE)

Ingredients:

• 8 tbsp all-purpose flour (or 10 tbsp cornstarch)

• 750 mL (3 cups) fresh whole milk

• 70 grams (5 tbsp) extra virgin olive oil

• A pinch of nutmeg

• Salt and pepper

• 1/2 cup extra milk if the béchamel is too thick

Tools: A small saucepan (4-6 inches in diameter and 4-6 inches high), a whisk, a spatula.

Instructions:

1. Warm the oil in a pot, then add the flour and whisk quickly until the mixture is creamy.

2. Add a pinch of salt and a pinch of grated nutmeg.

3. Add the milk, a little at a time, and increase temperature to high heat as you continue.

4. Stir until the mixture thickens. This will take 3-4 minutes.

5. When the mixture has thickened, cover the surface of your béchamel with plastic wrap to avoid having a skin form on the surface.

LASAGNE NOODLES:

As soon as the ragù is simmering and the béchamel is ready, it is time to roll your pasta. Using a rolling pin (or pasta machine), roll out the dough onto a floured surface, dusting occasionally with a pinch of flour. Rotate your pasta as you roll, even flipping over to keep the pasta from sticking to the board. The dough should be the thickness of a page of a book (approximately 1 mm). If easier, divide the dough in half and roll out one half at a time. Cut the dough into rectangles, approximately 4x6 inches. When completed, you should have approximately 18 dough strips. Lay them on a wooden board and cover with a cloth to keep from drying out.

FINAL ASSEMBLY

Ingredients:

• Thickened, simmered ragù

• Béchamel sauce

• Rolled and cut lasagne strips

• 50 grams (approximately 1/2 cup) finely grated Parmesan

Tools: A small/medium baking dish (approximately 8x12 inches), a working oven.

Instructions:

1. Preheat oven to 400°.

2. Calculate how many strips will be needed to do four layers of pasta in your baking dish (approximately 4-5 strips per lasagne layer).

3. Add a layer of béchamel or ragù to the bottom of the baking dish.

4. Lay 1/4 of your total pasta strips (4-5) to cover the baking dish.

5. Add a layer of ragù to cover the pasta strips.

6. Add a layer of béchamel over the ragù.

7. Add a generous dust of Parmesan over the béchamel.

8. Continue the layering process with pasta strips, ragù, béchamel, and Parmesan until there are four total layers, ending the layering with Parmesan on top.

9. Bake pasta for 15-20 minutes, then broil for an additional 5 minutes until the top is lightly browned.