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How To make Ravioli with Sweetbreads I (Filling)
2 ea Sweetbreads, veal, (@ 12 oz)
membrane and connective :
tissue removed 4 oz Veal, shoulder
1/2 sm Onion, halved
2 md Shallots, coarsely chopped
2 ea Garlic, cloves
1/2 ts Thyme, fresh OR
1/4 ts Thyme, dried
1 sm Bay leaf
2 tb Cognac
Salt (to taste) Pepper (to taste) For Filling: ============ Preheat your oven to 400 F. In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper. Transfer mixture to shallow baking dish and bake until firm, about 20 minutes. Cool. Set aside until ready to use. Go on to the next recipe and prepare the Pasta. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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This video was produced in collaboration with ClubHill Media.
Ravioli alla Genovese
Learn how to make Ravioli at home with Marie!
Recipe at
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Michel Roux Jr Favourite Family Dishes in MasterChef: The Professionals | Full Episode
Michel Roux Jr returns showcasing his most renown and favourite family dishes on season 4 of MasterChef: The Professionals. Michel Roux Jr, double Michelin-starred and world renown chef shares his favourite dishes in his restaurant kitchen.
Season 4 of MasterChef The Professionals beings starring, double Michelin-starred chef Michel Roux Jr and `MasterChef' dining expert Gregg Wallace, joined by Michel's trusted sous chef Monica Galetti as they hunt for Britain's next culinary superstar.
Welcome to MasterChef UK! This channel highlights the best moments from the world's favourite cooking television show. MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef UK to find out!
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Sourdough Novias Traditional Mexican Sweet Bread
This Traditional Mexican Sweet Bread layered with butter and coated with sugar is soft, delicious and very easy to make I A Knead to Bake
Dough Shield
Get the full recipe on my website:
ww.akneadtobake.com/post/sourdough-novias-traditional-mexican-sweet-bread
Ingredients:
Stiff Sourdough Starter (Levain)
30 grams (2 Tbsps) Water
30 grams (2 Tbsps) Sourdough Starter
60 grams (½ cup) Bread Flour
Dough Baker's Percentages
600 grams (4 ¾ cups) Bread Flour 100%
120 grams (½ cup) Stiff Sourdough Starter 20%
288 grams (1 ¼ cups) Milk 48%
Add 110 grams (1 stick ) Unsalted Butter 18%
100 grams (2 large) Eggs 17%
120 grams (⅝ cup) Sugar 20%
11 grams (2 tsps) Sea Salt 1.8%
Filling
110 grams (1 stick) Unsalted Butter
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Pinterest:
pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Lodge Deep Camp Dutch Oven 8 Quart
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Bread Lame
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Potato Ricer
Music:
Love in Mexico by Carmen María and Edu Espinal Youtube Audio Library
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Chef Darren Weston places the oxtail in a brine solution (containing salt and sugar) for up to two days. Next he chops up carrots, celery, and onions fairly small in order to give body to the dish. Then he makes the soffrito, which is created by placing carrots, celery, and onions into a food processor and blended into a fine substance, almost like a paste. Next he places it in a pan mixed with olive oil and slowly cooks it at about 200/250 degrees. Then he begins building the ragu by taking a heavy bottom dutch oven, putting it over medium-high heat, and adding a little bit of olive oil. Just before the smoke point he places in the oxtail to get a sear and removes it. Then he adds the chopped up carrots, onion, and celery from before to the same dutch oven. He sautés this mixture, seasons with salt and pepper, adds some white wine and reduces it down. Then he adds the soffritto sauce, some basic tomato sauce, and whole cherry tomatoes and stirs it all together. After the ingredients are all mixed he adds the oxtail back in. He then proceeds to add a little bit of water, brings it to a boil, and then reduces it down. He lets it go uncovered, simmering for a couple of hours, and until the meet is very tender and is separating from the bone.
Then, to make the pasta use a 2:1 ratio of flour to egg yolks (just the yolks). Add a little bit of olive oil. mix, and roll the dough out as thin as possible. Using a pizza cutter or knife cut the dough into equal size squares. Then, using a little wooden board wrap the square around a straw and roll it into a tube shape.
Then, once the meat is falling off of the bones, pick off all the meat and discard the bones. Cook the pasta. Place the oxtail ragu sauce in a pan and add butter, fresh parsley, celery leaves, and a little bit of orange zest. Then, add the cooked pasta and a little bit of the cooking water to the pan. Lastly, add in a little cheese. Adding cheese should always be the last step!
This episode of Mario Batali Presents was produced by Via Alta Productions LLC in collaboration with Cowboy Bear Ninja.
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