Parmesan Cheese Wheel Pasta
Cheese wheel pasta has constantly been featured across the internet, so I finally had to give it a try. So, we shipped an 80 pound parmesan cheese wheel straight from Italy. The first trip, it was damaged in transit. I don't know exactly what that means...did it roll off the truck? Did somebody accidentally damage it so they could eat it? I mean, who doesn't want some fresh Parmigiano Reggiano. But it really does make me think. Hmm...
But the second trip, it made it all the way to my kitchen in Boston. After learning the delicate yet demanding process of opening the cheese wheel, we dug out a bowl within the cheese, lit it on fire to get a cheesy sauce, then added our fresh, homemade egg pasta to with some garlic cream sauce and blended it together. The result? Indescribable.
Homemade Pasta
2 cups all-purpose flour
2 eggs + 4 yolks
Cream Sauce
1/2 cup butter
4-6 cloves garlic
2 tbsp all-purpose flour
2 cups heavy cream
grated parmesan until thickened sauce
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Best Italian Tomato PASTA SAUCE RECIPE
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
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Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico
INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes
UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon
METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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Basil Pesto
Homemade pesto is magical. The moment you take the lid off that blender and smell that warm, fragrant steam, your mind is blown. It's one of the few times in the kitchen where I take a pause and just smell for a while. This recipe is really something special.
Today, we do indeed have a special guest. My hamster, Pesto, not to be confused with edible basil pesto. Too many people have come after him with recipe ideas on how to cook him, but today, he's a judge right alongside me for the very food from which he got his name.
Pasta
2 cups all-purpose flour
3 eggs + 2 yolks
2 tbsp olive oil
1/2 cup salt
Pesto
2 cups packed fresh basil
2 cloves garlic
1/4 cup pine nuts + 1/4 cup for garnish
2/3 cup olive oil
1/2 cup grated parmesan + more for garnish
1. Add flour to the cutting board and make a well (hole) in the middle with a bowl.
2. Add eggs, yolks, and olive oil to the well and whisk until well combined.
3. Slowly incorporate the flour into the middle until the mixture is uniform, then use your hands to knead the dough together until smooth.
4. Place in the fridge with plastic wrap and let the dough rest for 15-20 minutes.
5. Roll out pasta dough as usual into whatever shape you want.
6. Cook pasta in salted boiling water, then toss in a bit of olive oil and set aside.
7. Blanch (cook) basil 15 seconds in boiling water, then cold shock in ice water. Dry it off immediately after.
8. Roast garlic in a bit of olive oil over medium heat, then set aside.
9. Toast pine nuts until golden brown and aromatic, then set aside.
10. Combine all ingredients in blender and pulse until well combined.
11. Toss pesto with pasta and enjoy. Try not to heat this up too much, as the olive oil will separate and cheese will release oil. The best way may be a quick pulse in the microwave. Enjoy!
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