——————————–TOMATO SAUCE——————————– 1 lb Tomatoes 2 tb Butter 2 ea Shallots, peeled, minced Bouquet garni ** Salt (to taste) Pepper (to taste) ———————————PASTA ROLL——————————— 2 tb Butter 1/2 c Ham, smoked, diced 4 ea Scallions, minced 8 oz Cheese, cream, softened 1/4 c Cheese, Parmesan, grated 1/2 c Cheese, Ricotta 2 lg Eggs 1/2 ts Pepper, black 2 ea Pasta, spinach, sheets – ( 12 x 4 inches ea. ) 1/2 lb Prosciutto, sliced – 1/4-inch thick 1 ga Stock, chicken Chives, chopped ** Bouquet garni is a cheesecloth bag (or some other porous material) in which you’ve put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you’d use. Tomato Sauce: ============= To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel. Remove the seeds and chop the tomatoes. Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat. Add tomatoes and bouquet garni. Season to taste. Cook covered over medium heat for 30 minutes. Remove shallots and bouquet garni, then puree. Reserve sauce. Pasta Roll: =========== In a saute pan, melt the butter and add the diced ham and scallions. Cook over medium heat for about 2 minutes until scallions are soft. Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth. Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well. Cover and refrigerate at least 2 – 3 hours. Spread half of the filling on one of the pasta sheets – leaving a half-inch border around the edges. Brush the border with a little melted butter. Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up. Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture. Wrap roll in a double thickness of cheesecloth and tie each end securely with string. Repeat for second pasta sheet. Fill a large saute pan with chicken stock. Bring the stock to a boil and add pasta rolls. Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes. Drain and cool before removing string and cheesecloth. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates. Garnish with chopped chives. Serve warm or at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room – : Four Season’s Clift Hotel, San Francisco, CA |
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——————————-SAUCE BECHAMEL——————————- 2 tb Butter 2 tb Flour 1 1/4 c Cream, scalded Salt (to taste) Pepper, white (to taste) ——————————CRABMEAT FILLING—————————— 1 lb Crabmeat, lump 1 tb Butter 1/4 c Onions, green, minced 1/2 c Crumbs, cracker Salt (to taste) Pepper, white (to taste) ——————————-RAVIOLI DOUGH——————————- 1/2 c Flour (or more) 1 lg Egg, slightly beaten 1 tb Water 1 ts Oil, OR 1 ts Butter, clarified ———————————–SAUCE———————————– 1/2 c Cream, heavy 2 oz Butter, softened Salt (to taste) Pepper, white (to taste) 1/4 c Cheese, Parmesan, grated Sauce Bechamel: =============== Melt the butter and add flour, salt and pepper. Cook for 2 or 3 minutes, whisking all of the time. Add cream gradually, whisking to avoid lumps until the sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool. Crabmeat Filling: ================= Add the crabmeat to the sauce bechamel. Melt the butter in a pan and saute the onions until they are clear but not browned. Add onions and crumbs to the cream sauce, mix, then cool. Form into balls the size of large marbles. Ravioli Dough: ============== Put the flour into a bowl and add remaining ingredients. Work with your hands or a wooden spoon until a dough forms and can be made into a ball. Knead for 5 or 6 minutes and set in a bowl to rest. After an hour, put the dough on a floured board and roll paper thin. Assembly: ========= Place the crabmeat balls about 1 1/2 inches apart on a sheet of the pasta dough. Paint the area between the balls with water and top with a second sheet of dough. Form the ravioli by pressing around each ball to form a seal. Dust with flour and cut into squares. Boil for 5 minutes in rapidly boiling salted water. Serve with the following sauce. Sauce: ====== Reduce the cream by one-third and season with salt and pepper. Whisk in the butter and serve over ravioli. Top with the grated Parmesan cheese. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans |
———————————–PASTA———————————– 1 c Flour * 1 lg Egg 1 ts Salt 1 ts Pepper, white 2 tb Oil, olive 1 bn Basil, washed, stemmed 1/2 c Oil, olive ———————————–SAUCE———————————– 2 tb Butter 1/2 c Mirepoix ** 3 tb Puree, shallot *** 2 ea Bay leaves 1 ts Thyme 1/2 ts Oregano 1 ts Peppercorns, crushed 1 c Wine, white 2 tb Basil, fresh, chopped 3 md Tomatoes, ripe, chopped 4 tb Puree, tomato 1 ts Puree, garlic *** 2 c Stock, chicken *** 2 c Stock, veal *** Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours. ** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don’t have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it’s smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA |
1 lb Linguine 1 lb Prawns, medium, cleaned – deveined 1 lb Salmon, filet, fresh, – julienned coarsely Flour 3/4 c Oil, olive 1 c Leeks, julienned 6 oz Mushrooms, sliced 1/2 c Wine, white 1 tb Marjoram 1 tb Parsley, chopped 2 md Garlic, cloves, minced Salt Pepper 2 tb Butter (optional) 1 c Broth, chicken Boil linguine according to the package instructions or make it fresh. Cool under cold running water and set aside. Flour the prawns and salmon lightly. In a large saute pan, heat the olive oil over high heat, then add the prawns and salmon and saute for 1 minute. Add the leeks and mushrooms (one at a time), and saute for 1 minute after each addition. Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Saute lightly for 1 minutes. Add broth, lower heat and simmer for 2 minutes, adding more broth if the mixture becomes too dry. Add the drained linguine and mix well, then simmer for 1 minute. To serve, place linguine on a plate first, decorate with prawns, then pour the remaining sauce over both. Garnish with parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA |
7 tb Butter 2 lg Shallots, chopped 3 lb Frog legs 14 oz Wine, white, dry Salt Pepper 3 c Cream, heavy 4 oz Fish, filet of sole 1 lg Egg 1/2 ea Lemon 1 tb Oil, olive 1/2 lb Pasta, fresh 1 bn Chives Frog Leg Sauce: =============== In a saute pan, heat 2 tablespoons of butter. Saute the chopped shallots in butter until they’re golden brown. Add 1 1/2 pounds of frog legs, white wine, salt and pepper. Cover and cook slowly for 10 minutes. Strain the liquids from the mixture back into the saute pan. Reserve the legs. Replace strained stock in saute pan, add 1 cup of cream and reduce by half. Set aside but keep warm. Frog Legs: ========== Debone the frog legs. Place the meat in a meat grinder or food processor with the filet of sole and grind thoroughly. Add egg, salt and pepper, and 1 cup of cream (adjust to consistency and taste.) Process the mousseline and reserve. Pasta: ====== Boil salted water, add olive oil and pasta. When pasta is al dente, strain and cool under running water. Set aside. Mousseline: =========== Butter four ramekins or molds. Put the mousseline into a pastry bag and squeeze it into the molds, leaving a hole in the center of each mold. Fill center with frog leg meat and top with mousseline. Tamp gently to remove trapped air bubbles. Place the molds onto a pan or tray in which you’ve poured about an inch of water. On top of each mold, place a layer of buttered parchment, (butter side down), then a layer of foil. Bake for 15 minutes at 400 F. To Assemble: ============ To serve, saute pasta in 3 tablespoons of butter, adjust seasoning, then layer on serving plates. Remove mousseline from molds and place on pasta. Bring the sauce to a boil, and add heavy cream to adjust consistency if necessary. If sauce is too thick, thin with white wine. Add butter, lemon juice, salt and pepper. Pour sauce over mousseline and sprinkle with chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA |
1 x Pappardelle I (Pasta) ** 1 x Pappardelle II (Duck) ** ———————————-GARNISH———————————- 1 tb Salt 1/4 c Cheese, Parmesan, freshly -grated (or more) ** Recipes for Pappardelle I Pasta, and Pappardelle II Duck should have been completed before this recipe is started. To Assemble: ============ Have the warm duck sauce standing by. Cut the dough into 3 pieces. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. Starting from end nearest you, roll dough around and around a rolling pin until it’s all rolled up. Cut dough down length of rolling pin, then cut into pappardelle strips about 1 x 5 inches. Repeat with remaining 2 pieces of dough. Place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator. Meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt. Add pasta gradually, stirring with wooden spoon. Boil vigorously, uncovered, until just tender, 2 to 4 minutes. Drain well. Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan, tossing gently over medium heat. Serve immediately on heated plates, topping with remaining sauce. Additional Parmesan and a pepper mill should be made available at the table. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York |
———————————–PASTA———————————– 1 c Flour * 1 lg Egg 1 ts Salt 1 ts Pepper, white 2 tb Water 2 tb Oil, olive ———————————–SAUCE———————————– 2 tb Butter 2 tb Mushrooms, button, chopped 2 tb Puree, shallot ** 1 ts Peppercorns, crushed 2 ea Bay leaves 1 c Wine, white 2 c Stock, chicken 1 c Cream, heavy 1/2 c Wine, Madeira 4 tb Truffles, finely chopped Salt (to taste) Pepper (to taste) ———————————-ASSEMBLY———————————- 4 tb Mushrooms, cepes, sliced 4 tb Mushrooms, Shitake, – sliced 4 tb Mushrooms, Chanterelle, – sliced 1 tb Oil, olive * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours. ** See recipe for Shallot Puree. For the Pasta: ============== Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan. Add a little cream truffle sauce and heat. In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA |
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 |
1 sm Onion, quartered 3/4 c Shallot, chopped 1/4 ts Thyme, fresh 2 ea Bay leaves Salt (to taste) Pepper (to taste) 2 c Cream, whipping, OR 1/2 c Bordelaise Sauce ** OR 1/2 c Stock, veal ** ** See recipes for Bordelaise Sauce, and Veal Stock. For Sauce: ========== Place the reserved sweetbreads in a small saucepan; add enough cold water to cover. Add the onion, 2 tablespoons shallot, 1/4 teaspoon thyme, 2 bay leaves and salt and pepper. Bring to a boil, reduce heat and simmer for 8 minutes. Remove the pan from heat and let it cool. Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces. Go on to the next recipe to learn how to put together and cook the pasta, sauce and filling. 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 |
———————————-FILLING———————————- 2 tb Butter 1 md Onion, finely chopped 1 ea Garlic, clove, finely – chopped 4 md Tomatoes, skinned, seeded – and coarsely chopped 1/2 lb Shrimp, fresh, peeled, – deveined, chopped Pepper, cayenne Pepper, white Salt ———————————–PASTA———————————– 9 oz Flour 1 lg Egg 1 tb Butter, unsalted, melted 1/4 c Water 1 ts Salt Egg wash ** ———————————–SAUCE———————————– 1/2 c Puree, basil *** 2 c Cream, heavy 2 tb Cheese, Parmesan, grated Salt (to taste) Pepper (to taste) ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste. *** In a blender, add fresh basil to 1 tablespoon of white wine. Filling: ======== Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat. Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold. Pasta: ====== In a mixing bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt. Mix only enough to incorporate, then run through a pasta machine to form thin sheets. (Mixing too much will result in a tougher pasta.) Sauce: ====== Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.) Assembly: ========= Lay buttered sheet of parchment paper on your work surface. Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet. Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis. Place raviolis in saute pan, and cover with water. Bring to a boil and cook al dente. (Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn’t used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli. You can use this “spare” piece to judge the al dente qualities of the cooked raviolis.) Place cooked ravioli on a plate and cover with sauce. Garnish with fresh basil leaves and chopped tomato. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie’s, San Francisco, CA |