Unconditionally Her: Pasta Night with Gino скачать в хорошем качестве

Unconditionally Her: Pasta Night with Gino

In a world that moves fast, where friendships often get squeezed between work, schedules, and endless to-do lists, dinner clubs are quietly becoming one of the most meaningful ways to reconnect. They’re not about perfection. They’re about presence. About showing up, slowing down, and sharing something real across the table. Thank you, Gino DeSalvatore, for an incredible night of teaching, sharing, and reminding us that the best meals are the ones made with heart. We’ll be talking about this Pasta Night with Gino for a long time—and we can’t wait to do it again. RECIPES: Timballo: 12 Tbl sweet butter (6oz) melted 5 Cups of Flour 2 large eggs 1 cup cold water 4 Tbl olive oil pinch salt pinch of freshly grated nutmeg Place the flour in a mixing bowl preferably a Kitchen Aid Mixer. Add the melted butter, eggs, water, olive oil, nutmeg, and salt Mix until all ingredients are incorporated. Use the dough hook of the Kitchen Aid Mixer. Remove from bowel and kneed for 3 minutes. Cover and let stand in a cool place for 2 hours. Using a spring form pan as the form, divide the dough into 3 equal parts. Roll out the first ball of dough to the shape and size of the bottom of the spring form pan. Place on a cookie sheet, brush with one egg and bake for 35 minutes at 375 degrees. The lid should be about 1-2" large than the pan. Using the second dough do the same for the bottom of the pan. The third ball of dough needs to be rolled out into a piece that is about 3.5 inches wide and the length of the sides of the spring form pan. To make the timballo, place the bottom in the spring form pan. Then place the sides around the pan, pushing the end into the bottom of the pan. The top edge should be folded of the top of the pan by using your fingers. Prick the bottom of the pan with a fork and then place cooking weights on a piece of aluminum foil and place it on the bottom of the pan. Bake for 1 hour at 375 degrees. Remove from oven, remove weights and let cool. Remove from the spring form pan. Pasta: 1 cook of Flour, regular or semolina. 1 large egg On a cutting board, place one cup of flour, add egg and starting from the edge incorporate the flour and egg until ball of dough is formed. Pasta Stuffing 8 TBL sweet butter (4 oz) 4 oz boneless sirloin 2 cloves of garlic 3 cloves of whole clove 1/2 cup beef broth 1/2 Cup bread crumbs 1/2 Cup Parmesan Cheese Melt the butter, add the meat and sauté for 4 minutes. Add the garlic, salt, pepper. Cover the pan and cook for 2-3 minutes. Add the broth and cover again. Cook for 15 minutes and remove the garlic and clove. Using a food processor, grind all ingredients. Remove from heat and transfer to a bowl. Add the cheese and bread crumbs and incorporate. Pasta Sauce 1 lb. top sirloin 1 chicken breast, boned and flattened 1 slice (4 oz) of prosciutto about 1/4 inch thick, whole piece 2 oz pancetta 1 Italian sausage, skin removed 1 carrot scraped and diced 1 celery stalk, diced 1 onion, diced 1 garlic clove diced 10 sprigs parsley Chopped 6 Tbl sweet butter 1 TBL olive oil 1 Cup dry red wine 2 Cups hot chicken broth 2 TBL tomato paste salt and pepper 1 Cup heavy cream 1/4 Cup parmesan cheese In a sauté pan, melt the butter. Grind all the meats using a meat grinder or food processor. Sauté all the meats in the butter. Add the carrot, onion, celery and incorporate. Onion should be translucent. Add the parsley, olive oil, broth and tomato paste and wine, salt and pepper to taste. Simmer from 1.5 hours on low heat, stirring occasionally. Remove from heat, let stand and cover. Add the cream and cheese and stir together. Making Pasta: Using a pasta roller, roll the pasta to about 1/8" thick and at least 24-30" long. Place at least 12-14" of pasta over a metal ravioli maker. In the middle of each square of ravioli, place a teaspoon of the filling in the middle. Then using the remaining pasta, fold over or place on top of the first layer. Using a rolling pin, roll over the ravioli until the edges of the cutter are shown. Remove from the maker and either freeze or let dry. Putting it Together Boil a pot of water. Add the ravioli and when they float to the top remove and place in a glass or metal bowl. Warm the sauce and incorporate in with the ravioli. Mix and scoop into the timballo. Place on a cookie sheet and place in the oven at 350 degrees for 15 minutes.