How a Master Italian Chef Makes Ragu - Made to Order - Bon Appétit
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Date: 2025-01-11
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Comments and reviews: 20
brianjohnson1300
I tried my best to get everything into AnyList while watching and then sent it to ChatGPT to have it best estimate amounts in grams (I like to weigh everything out) for a serving of 4. He’s a start, adjust as needed.
Sausage Ragu With Cortecce Pasta Serves: 4 Ingredients
400g Sausage, loose
200g Ground Prosciutto, 24 months
75g Yellow Onions
75g Shallots
75g Green Onions
75g Celery, including leaves
150g Semolina Rimacinata, For pasta dough
150g 00 Flour, For pasta dough
250g Broccoli rabe
60g Olive Oil
10g Calabrian chili
30-50g Parmigiano Reggiano
120g Hot water, For the pasta dough, adjust as needed 10g Garlic, Thin sliced on mandolin
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I tried my best to get everything into AnyList while watching and then sent it to ChatGPT to have it best estimate amounts in grams (I like to weigh everything out) for a serving of 4. He’s a start, adjust as needed.
Sausage Ragu With Cortecce Pasta Serves: 4 Ingredients
400g Sausage, loose
200g Ground Prosciutto, 24 months
75g Yellow Onions
75g Shallots
75g Green Onions
75g Celery, including leaves
150g Semolina Rimacinata, For pasta dough
150g 00 Flour, For pasta dough
250g Broccoli rabe
60g Olive Oil
10g Calabrian chili
30-50g Parmigiano Reggiano
120g Hot water, For the pasta dough, adjust as needed 10g Garlic, Thin sliced on mandolin
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bonappetit
I watch this sort of video for the one nugget of information that will take my cooking to the next level. For this one, it was emulsifying your suffrito. Oddly, I have discovered you need about half the amount of carrot, celery, onion for a dish of a certain size. The wonderful thing is that when cooked out properly, the sauce has a wonderful texture to it that I've not seen before, a certain type of thickness and ability to hold together. I'm now learning the different ratio of vegetables and level of seasoning required, as that seems to be altered. I suspect the oil has changed the flavour profile.
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I watch this sort of video for the one nugget of information that will take my cooking to the next level. For this one, it was emulsifying your suffrito. Oddly, I have discovered you need about half the amount of carrot, celery, onion for a dish of a certain size. The wonderful thing is that when cooked out properly, the sauce has a wonderful texture to it that I've not seen before, a certain type of thickness and ability to hold together. I'm now learning the different ratio of vegetables and level of seasoning required, as that seems to be altered. I suspect the oil has changed the flavour profile.
reply
jacobpozzi8822
My wife and I went to southern Italy for our honeymoon and we did a cooking class with a Nonna in Bari where we made almost this exact dish, but we made orecchiette pasta. It was incredible, I still think of it years later. This is the only recipe I’ve ever seen in English of this dish being made properly, every step was basically exactly how we did it in Bari. Grazie Stefano, molto buono
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My wife and I went to southern Italy for our honeymoon and we did a cooking class with a Nonna in Bari where we made almost this exact dish, but we made orecchiette pasta. It was incredible, I still think of it years later. This is the only recipe I’ve ever seen in English of this dish being made properly, every step was basically exactly how we did it in Bari. Grazie Stefano, molto buono
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collinwilliams5097
$90 for a NAS, sourced BS rye (label removed) is pretty expensive especially with the reviews that this bottle has been receiving. Based on reviews, I think I’d take JDSBBPR, OFSBBSR, MBSR, MTBSR, and more over it. Secondary was >$1K when it dropped and is down to $500 now but doesn’t sound like it is worth anywhere near that. Appreciate the review!
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$90 for a NAS, sourced BS rye (label removed) is pretty expensive especially with the reviews that this bottle has been receiving. Based on reviews, I think I’d take JDSBBPR, OFSBBSR, MBSR, MTBSR, and more over it. Secondary was >$1K when it dropped and is down to $500 now but doesn’t sound like it is worth anywhere near that. Appreciate the review!
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nunyabidnez7857
It's a nice dish. Don't get me wrong. But it's cucina povera and there's little point gussying it up. I'm not sure the fresh pasta is adding anything here but an additional 15 bucks. In fact, you probably want al dente for this application. And again, any pizza joint or strip mall Italian can take this dish as far as it needs to go.
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It's a nice dish. Don't get me wrong. But it's cucina povera and there's little point gussying it up. I'm not sure the fresh pasta is adding anything here but an additional 15 bucks. In fact, you probably want al dente for this application. And again, any pizza joint or strip mall Italian can take this dish as far as it needs to go.
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cookiekirkland8689
Stefano, love, loved, ur video. You really could feel ur commitment to ur food. Next time can u remove the bracelets, u were wearing. When u were needing the dough, I was distracted by the hanging cross. Ur a great teacher.
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Stefano, love, loved, ur video. You really could feel ur commitment to ur food. Next time can u remove the bracelets, u were wearing. When u were needing the dough, I was distracted by the hanging cross. Ur a great teacher.
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eldibs
Great looking pasta and sauce, but you should not be working the food with hand/wrist jewelry on (bracelets in this case. You risk contaminating the food, and also getting the food in your jewelry.
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Great looking pasta and sauce, but you should not be working the food with hand/wrist jewelry on (bracelets in this case. You risk contaminating the food, and also getting the food in your jewelry.
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cat09tails22
We takka flour anda water, adda tomato anda meata. Thena we takka alla da money in urra wallet. Italiano at is besto, we call it parmigiana interesto ziicookit zeycango assaholas. Aka pizza
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We takka flour anda water, adda tomato anda meata. Thena we takka alla da money in urra wallet. Italiano at is besto, we call it parmigiana interesto ziicookit zeycango assaholas. Aka pizza
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brittle1
Dude got his star on being a master pasta maker, not master Italian chef. That ragout will taste like boiled meat. The sausage still had way too much water content before braising.
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Dude got his star on being a master pasta maker, not master Italian chef. That ragout will taste like boiled meat. The sausage still had way too much water content before braising.
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gernblenstein1541
Love it. We call those cuts scratch-a-telli! I like three finger grooves. Easy to make and you can't beat homemade pasta! Your sauce looks absolutely delicious!
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Love it. We call those cuts scratch-a-telli! I like three finger grooves. Easy to make and you can't beat homemade pasta! Your sauce looks absolutely delicious!
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alvarez16
Does anybody know where I can find the recipe for this with portions He talks about all the ingredients but doesn’t specify portions or how much of each one anywhere.
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Does anybody know where I can find the recipe for this with portions He talks about all the ingredients but doesn’t specify portions or how much of each one anywhere.
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miguelporras8366
Mamma mia, 10 ore di cottura. non riesco ad imaginare il sapore.
Mai visto un sofritto cosi. Approccio interesantissimo.
Complimenti
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Mamma mia, 10 ore di cottura. non riesco ad imaginare il sapore.
Mai visto un sofritto cosi. Approccio interesantissimo.
Complimenti
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Ccb88888
Dude- super unhygienic when you knead that pasta dough. You’ve got your sweaty wristband touching it! Gross! I’m never going to your restaurant!
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Dude- super unhygienic when you knead that pasta dough. You’ve got your sweaty wristband touching it! Gross! I’m never going to your restaurant!
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IKIGAI_COOKIES
too much oil, the sausage and cheese already have alot of fats in it. the broccoli was cooking in oil, the finishing oil is not necessary
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too much oil, the sausage and cheese already have alot of fats in it. the broccoli was cooking in oil, the finishing oil is not necessary
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AK_LRT
Fascinating approach to this sauce. I'm sure this makes me sound like a psycho but watching his bracelets hit the dough with every knead --- ugh.
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Fascinating approach to this sauce. I'm sure this makes me sound like a psycho but watching his bracelets hit the dough with every knead --- ugh.
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kn58
Shouldn’t he be removing all his wrist bands before kneading the dough If it was an Indian chef, people would have been complaining all over.
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Shouldn’t he be removing all his wrist bands before kneading the dough If it was an Indian chef, people would have been complaining all over.
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untitledmoon2907
Ok, but can he please take his bracelets off - because they’re constantly pressing into the pasta dough. food safety issue.
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Ok, but can he please take his bracelets off - because they’re constantly pressing into the pasta dough. food safety issue.
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karun0109
Am I the only one who thinks there is no way they are using that crazy technique to make enough pasta for at least 40 people a night
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Am I the only one who thinks there is no way they are using that crazy technique to make enough pasta for at least 40 people a night
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mokajones74
I swear Italian out of context wildly swings between a renessaince painting of words and a backwood combo of Spanish and French
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I swear Italian out of context wildly swings between a renessaince painting of words and a backwood combo of Spanish and French
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AA20009
As a high end restaurant you should use avocado oil instead of sunflower oil, it has a higher smoking point and its healthier
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As a high end restaurant you should use avocado oil instead of sunflower oil, it has a higher smoking point and its healthier
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