Wednesday, 23 March 2011
Tuesday, 15 March 2011
Fabiolous Cooking Day is featured in new App - Rome Insider's Guide
Thursday, 24 February 2011
Cacio and Pepe Gnochhi with Dried Jewish Prosciutto
My lovely clients today: Mark and Kathy from Connecticut and Alex and Connie from Australia!
Cacio and Pepe Gnocchi with Dried Jewish Prosciutto
3 slices of dried Jewish prosciutto
4 c red potato
1 c flour (of this cup – 1/5 c should be chestnut flour)
2 tbsp of butter
¼ c Pecorino
1 tsp pepper
Separate the fat from the dried prosciutto meat.
Clean the potatoes, scrubbing the skin well. Bake them in a pre-heated oven at 375° until they are soft – you can check with the tip of the knife. Cool them for 10 minutes. Cut the potato in half and scoop out the inside. Save the potato shells for serving dishes. Mash the potatoes, not in a food processor but with the hand tool then mix them together with the flour using your hands, working the dough for 10 minutes until it’s mixed together well and you have a nice consistency. Add more flour to the surface if needed and roll the mixture with your two hands to reach 1 inch diameter. Cut the roll into small pieces about an inch long. Roll each individual piece on the back side of a fork to make the gnocchi groove. Place them in a pan of salted boiling water until they float. Remove from the heat and drain.
Place the prosciutto fat in the frying pan and allow to melt. Add the gnocchi and butter then the pecorino cheese and pepper. Stir for 2 minutes while the cheese melts. Remove from heat and serve in the potato shell with the slice of dried prosciutto on top.
Enjoy!!
your Chef,
Fabio
Student
Tuesday, 15 February 2011
Tuesday, 1 February 2011
Big THANK YOU to Melissa McKinley
Want To Go Travel - Owner, Luxury Travel Advisor
Affiliated with Travel Experts, Inc., a Virtuoso Agency
+1.214.927.3449
Tuesday, 18 January 2011
Sausage Pici with Chestnuts and Eggplant Croquet
Chestnut Pici with Sausage
Ingredients
10.5 ozs water
17 ozs flour
4 ozs chestnut flour
2 pinches of salt
½ lb sausage
1 medium white onion
2 tbsp oil
1 c white wine
1 clove of garlic
6 chestnuts
½ c milk
Directions
Pour flour on working surface and make a fountain with a hole in the middle of the flour. Pour the water into the middle of the fountain then add a little flour at a time with the tip of the fork. Keep beating and when all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding gently with your hands. Now, work the dough with palm of your hands – holding with the left hand and pressing with the right, then fold the dough over and turn. Repeat this process for 5 minutes. Let the ball of dough sit for 30 minutes in the fridge. Roll the dough out with a rolling pin into a long rectangular shape making as thin as possible. Cut the dough with the pasta cutter into long rectangular strips of about 7 inches long and ¾ of an inch wide. If you think the strip of dough is too thick then pull it gently. Take the strip and pinch at the top and put to other palm and start rolling – don’t press too much because we want a hollow space in the middle of the pasta. This will hold the pasta sauce better. Lay the individual pieces (careful not to touch so they don’t stick together) on the table and sprinkle with flour, then let dry for 20 minutes.
Make a cut in the middle of the chestnuts and boil them until they are soft. Remove the shell and chop into very small pieces and set aside. Chop the onion and place in a frying pan with 2 tablespoons of olive oil and a clove of garlic. Next add the sausage and cook over a medium heat for 4 minutes while the onions brown and carmelize. Add the white wine to glaze and cook for a few minutes to reduce. Add the milk and chestnut pieces and stir, allowing to reduce. Add more milk if needed until you reach the proper consistency for the creamy sauce. See picture. Remove the pasta from the boiling water and add to the skillet with the sauce. Add a ladel of the hot water you boiled the pasta in and parmesan. Hover the skillet over the heat allowing the parmesan to melt. Serve with parmesan sprinkled on top.
