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.

Cannoli Siciliani

 

 

Cannoli

Servings: 12-15 pieces

 

 

 

 

CANNOLI DOUGH:

Ingredients:

• 200 grams (approximately 1 2/3 cup) all-purpose flour, plus more for dusting

• 20 grams (1/8 cup) softened butter

• 2 tsp cocoa powder

• 2 tsp icing/powdered sugar

• 85 grams (2 7/8 oz.) Marsala or dry white wine

• Pinch of salt

Tools: A bowl, a wooden board or another smooth surface to knead the dough.

Instructions:

1. Mix together the dry ingredients in a large bowl (flour, cocoa powder, sugar, and salt).

2. Add the butter, and, using your hands, mix well until the consistency is even and slightly crumbly.

3. Mix and fold the dough with your fingers.

4. Add the Marsala or wine a little at a time while mixing the dough with your hands.

5. When all the wine has been added, knead the dough. Roll forward with the palm of your hand and fold the dough back with your fingers. The dough is ready when it is smooth.

6. Cover the dough with plastic wrap and allow it to rest for 30 minutes to 1 hour in the refrigerator.

While the dough is resting, prepare the ricotta filling.

RICOTTA CREAM

Ingredients:

• 500 grams (approximately 2 cups) compact sheep milk ricotta

• 100 grams (approximately 3/4 cup) icing/powdered sugar

• 4 tbsp chocolate chips

Tools: A mixing bowl, a spatula, a fine mesh strainer, a large spoon.

Instructions:

*Make sure your ricotta is compact. It must be thick and not watery. If you are unsure, you can leave it in a fine mesh strainer so the excess liquid can drain.

1. Using the back of a large spoon, press your ricotta through a fine mesh strainer so that the texture is creamy. This ensures there are no lumps before adding the remaining ingredients.

2. Add the chocolate chips and icing/powdered sugar and mix to combine.

FORMING AND PREPARING THE SHELLS

Ingredients:

• Prepared cannoli dough, refrigerated

• Flour for dusting

• 1 egg white, beaten

• Peanut oil for frying

Tools: A board, a rolling pin, a biscuit cutter or any round shape about 10 cm (4 inches) in diameter, cannoli molds approximately 2.5 cm (1 inch) in diameter and 12 cm (5 inches) long, a small shallow bowl, a pastry brush, a pan/pot to fry, absorbent paper towels, kitchen tongs. If you wish to bake instead of fry, you will need a baking sheet, parchment paper, and a working oven.

Instructions:

1. Remove the dough from the refrigerator and begin to stretch and roll the dough with a rolling pin, flipping it over occasionally, until the dough is approximately 1 mm in thickness (it should be the thickness of a piece of paper). You may need to dust your dough with flour to prevent it from sticking to your work surface.

2. Using a biscuit cutter or round shape, cut the dough into rounds. Be sure to cut shapes close together to minimize waste.

3. Take each shape and stretch just slightly so it becomes more oblong rather than round. Wrap around the cannoli mold and use a brush of egg white to seal the ends together. Push gently with your fingers to make sure it has sealed. Repeat with the remaining dough and molds. This step will be repeated in batches, after the first batch of shells have been crisped.

Frying:

1. Add the peanut oil to a frying pan or saucepan, making sure your oil is deep enough to cover the cannoli molds.

2. Heat the oil until it reaches approximately 350°. If you don’t have a thermometer, toss a small cube of bread in the oil to check if it starts to bubble. If it bubbles, the oil is hot enough to fry your shells.

3. Add a small number of cannoli molds to the fry oil. Keep the temperature constant by not adding too many at a time. If the oil temperature drops too low, the shells will not be crunchy.

4. Keep a constant eye on the shells. They fry quickly! All they need is 30 seconds or so. Be ready to turn them and remove them from the oil in just a short time.

5. Lay shells on a paper tower to drain excess oil and cool to room temperature. Then remove from the molds and begin your next batch of frying.

Baking:

*Baking the shells will not form the signature bubbles on the shells that cannolis are known for, but the shells will be crunchy for a longer time.

1. Preheat oven to 400°.

2. Lay your prepared molds on a lined baking sheet and bake for about 15 minutes. Make sure to check as baking time will vary depending on the oven.

FINAL ASSEMBLY

Ingredients:

• Fried/baked cannoli shells, cooled to room temperature

• Prepared ricotta filling

• 4 tbsp chocolate chips and/or chopped pistachios for serving

Tools: A piping bag.

Instructions:

1. Place filling ingredients into piping bag.

2. Squeeze contents of piping bag into each cannoli shell.

3. Garnish the sides of the filling with chocolate chips, chopped pistachios, or candied orange strips, or whatever else you may like.

Fill your shells right before serving. This will keep the shells crisp and fresh.

 

Final preparation: 

In a pipping bag pour the cream and squeeze it in the shell. Sprinkle the cream with chocolate or pistacchio crumbles, candied orange strips or what your fantasy suggests.

Fill your shells when you want to eat them. This will keep the cannolo crunchy. 

 

 

 

 

 

Gnudi (Naked Ravioli Florentine style) - From the Recipe n.97 of Pellegrino Artusi

 

Gnudi (Naked ravioli Florentine style) - From Recipe n.97 of Pellegrino Artusi
Servings: 3

 

 

 

 

 

Ingredients
. 200 gr (1 cup) of already steamed and finely chopped swisschard or spinach
. 300 gr (1 1/4 cup) ricotta cheese
. 2 eggs
. 50 gr (1/2 cup) of finely grated Parmigiano
. Nutmeg, salt and pepper
. All purpose flour for the dust

For the seasoning

About 30 gr (2-3 tablespoons) butter and a generous dust of finely grated Parmigiano

Tools
A bowl where to mix the ingredients, a colander where to sift the ricotta, a pot and a skimmer to cook the Gnudi.

 

 

Instructions:

Steam, squeeze well the swiss chard or spinach tender leaves, chop it finely with a knife and put it in a large bowl.

Make sure that the ricotta is compact. If necessary put it to drain in a colander to remove the excess liquid, then pass the ricotta through a sieve and add it to the bowl.

Add all the other ingredients with a hint of grated nutmeg, a dust of salt and a grind of black pepper and mix well. 

In the meantime put a large pot filled half way of water on the stove to boil. 

 

Pour about 1/2 cup of flour on a board.

Using a teaspoon as a measuring bring a portion of mix and roll it on the flour, coating the surface and giving a round and oblung shape. You will get about 20 to 24 pieces.

Keep them on a tray and cook them in the boiling water. They will cook very quick, one minute or so. 

 

Seasoning

While they are cooking you can prepare a simple seasoning with the butter and the grated parmigiamo. Put the two ingredients in a bowl and mix them well with a tablespoon of the boiling water. When the Gnudi have cooked, using a skimmer, drain and through them in the seasoning and gently mix. 

Gnudi are delicate to cook. But: If you drain well the swiss chard and the ricotta and coat well each piece with the flour you will have no one disintegrated in the water. If you want to be sure of the result, cook one first and then the rest. 

Serve hot as a pasta course or a side dish to a stewed meat.

 

 

 

 

Pici all' Aglione

Pici all'Aglione

Servings: 3

 

 

 

Ingredients:

 

 

The dough

.200 gr (1 1/2 cups) all purpose flour

.100 to 120 gr (1/2 cup) of water at room temperature

.Flour to dusting

.Salt 

 

 

Servings: 1-2 pax

 Pici 100 gr and Gluten Free
.100 gr (about 3/4 of a cup) all purpose flour or gluten free mix for pasta or bread (in Italy we have gluten free brands such as Nutrifree, Bi-Aglut, Scharr)
.50 to 60 gr (3 to 4 tablespoons ) of water. The measuring is approximate. It depends on how much water can be absorbed in the flour.
.Flour to dusting
.Salt

 

 

 

Sauce "Aglione"

Servings: 3

.4-5 cloves of garlic

.300 g (1 1/3 cup) of tomato sauce or 1 1/2 cups chopped ripe tomatoes

.3-4 tablespoons of extra virgin olive oil

.Salt and pepper

.Few leaves of basil

 

 

 

Tools

A smooth surface, a rolling pin, a pasta cutter or a knife, parchment paper and a tray, a pot to cook the pasta, a pan for the sauce and a spoon to stir.

 Instructions

Prepare the dough:
Pour the flour on a board and make a hole in the centre. 

Pour the water in the hole stirring with a fork and then mix by hand.

 

 

 

When the dough has compacted, continue to knead it on the work surface until it is smooth and homogeneous. 

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

 

 

 

In the meawhile prepare the Aglione sauce:

Pour the oil in a saucepan, take the skin off and add the crushed garlic. 

 

Let the garlic release its aroma over a low heat and add the tomato sauce. 

 

Season with salt and pepper and let it simmer with a lid on for about 20  minutes. 

 

Make sure the sauce stays juicy. If necessary, add a little hot water or vegetable broth. 

 

 

 

 

 

Get your Pici ready:

Roll out the dough with a rolling pin (or flatten it by hand) to about 1 cm (0.39 inch) thick. 

  

 

 

Cut it into strips of about 5 mm (1/4 of an inch) and roll each one with your hands getting them longer (25 cm / 10 inches) and thinner ( about 3 mm / 0.10 inch).

 

 

Lay each of your ready strips on a wodden surface or covered with a cotton cloth while you wait for the water to come to a boil.

Cook them in abundant salted water for 3 to 4 minutes and as soon as they are ready mix them well with the sauce and top with chopped, fresh basil.

 

Pappardelle with Mushrooms

Pappardelle with Mushrooms

Servings: 3

 

 

 

 

 

Ingredients:

The dough

200 gr (1 and 1/8 cup of semolino (durum wheat) flour
2 medium eggs
Half a glass of water as needed

 

Tools

A wooden board or a smooth surface to knead the dough, a rolling pin,
a pastry cutter or a dull knife, a pot 1/2 full of water to cook the pappardelle.

 

Instructions:

Pour the flour on a board and make a hole in the center, 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. 

Mix and fold the mixture with your fingers.

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

Cover it with plastic wrap and leave it to rest for about half an hour to 1 hour.
 

In the meantime prepare the sauce. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients  

Mushroom Sauce

350 to 400 gr. (approx. 12 to 14 oz) fresh, or 500 to 600 gr. (1 to 1.3 lb ) frozen chopped Porcini mushrooms or any mushrooms you like.
1 clove of garlic 
125 ml (1/2 cup) of white wine
A sprig of parsley or thyme
3 to 4 tablespoons of Extra virgin olive oil, salt and pepper


Tools
A board and a knife, a sauce pan, a spoon to stir.

 

 

Instructions 

Over low heat, pour 3 to 4 tablespoons of oil into a saucepan and add the crushed garlic clove. Chop or slice the mushrooms into strips.

As soon as the garlic releases its aroma, remove it and add the mushrooms, letting them cook for few minutes. Season with salt.

Add the wine and continue cooking for another 20 minutes with a lid on, until
the wine has completely evaporated.

Season with salt if needed, and a grind of black pepper.
 

For a creamy sauce you can blend part of your cooked mushrooms with a little vegetable stock if needed.

As the sauce simmers prepare the pappardelle:

Using a rolling pin or a pasta machine, roll out the dough dusting occasionally with a pinch of flour, turning it upside down during the rolling. This will prevent it from sticking to the board. It should be the thickness of the page of a book (about 1 mm).

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

 

To serve 

Fill a large pot 3/4 full with water.
Place it on the stove and as soon as the water boils add a pinch of salt
and throw the pappardelle in.
 

Cook the pappardelle until al dente, then add them to the mushrooms and sauté for a few minutes.
 

Garnish with chopped fresh parsley or thyme and serve.