Novi recepti

Njoki sa šefom kuhinje Fabiom u Bettolinovoj kuhinji

Njoki sa šefom kuhinje Fabiom u Bettolinovoj kuhinji


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Kimlai Yingling

Nisam imala pojma da njoki mogu biti tako jednostavni za napraviti, mogu biti tako ukusni i tako zdravi. Jasno je da nikad nisam imala recept chefa Fabija.

Savršenstvo je bilo imati priliku provesti poslijepodne sa šefom kuhinje Fabiom u Bettolino's Kitchen -u kuhajući jedan od njegovih klasičnih recepata za tjesteninu. Dokaz da pravljenje ukusnog i lijepog obroka ne mora biti teško.

Bilješke

Ovaj recept čini dva dijela lijepe veličine. Svaka porcija mora biti prekrivena dodatnim parmezanom i malo lista bosiljka.

Sastojci

Sastojci za umak

  • 1 Rajčica iz nasljedstva
  • 1 Žličica češnjaka
  • 1 unca ekstra djevičanskog maslinovog ulja
  • 5 listova bosiljka
  • 1 prstohvat soli

Sastojci za tjesteninu

  • 8 unci russet krumpira
  • 1 unca parmezana
  • 1 žumanjak
  • 2,7 unci Brašno za sve namjene
  • 1 Komadić soli

U kuhinju

Nekako sam propustio prve dvije sezone vrhunskog kuhara, ali onda sam postao obraćenik. Obožavam Richarda Blaisa, braću Voltaggio, Carlu Hall i neke druge, ali jako me zabavio Fabio Viviani.

Sada se događa da sam prvi put čuo za Fabija i njegov restoran u Moorparku kad je William Shatner pjevao Fabiove pohvale na jednoj od svojih dobrotvornih izložbi konja, a Cafe Firenze osigurao je catering za taj događaj (nismo imali karte za večeru, nažalost.) Tada je moj frizer, koji živi vani u Moorparku, također dao mjestu oduševljenje. To je bilo vrijeme kad se Fabio pojavio na Top Chefu.

Nakon što je bio na Top Chefu, čuo sam da više nije u restoranu Moorpark (to se promijenilo i vratio se tamo), a onda sam čuo da je otvorio mjesto u sjevernom Hollywoodu. U posljednje vrijeme ugošćuje zabave vrhunskog kuhara u oba restorana (hrani hranu na istočnoj obali u Moorparku, a hranu na zapadnoj obali u sjevernom Hollywoodu.) Također predaje kuhanje na oba mjesta, iako, nažalost, ne na satovima praktične nastave. Barem ne još, ali obećava da će uskoro doći.

Fabio je također strastveni visokotonac, a ja ga slučajno pratim (i puno drugih kuhara) na Twitteru i Facebooku. Tako sam uhvatio najavu da će on predavati tjesteninu i njoke 13. veljače u Firenze Osteria u Sjevernom Hollywoodu. Čas je bio 40 USD/osobi ili 70 USD po paru, pa sam se prijavio za dvoje, zaključujući da ako Len ne može ' ne ide sa mnom, moj sin Michael ili netko drugi bi. Michael je imao sreće jer je Len u nedjelju krenuo na nastavu.

Došli smo u restoran otprilike pola sata prije početka, što je bilo dobro, jer su ispred nas bile samo dvije osobe u redu i pokazalo se da su mjesta prva došla, prva poslužila, a radilo se o prilično velikoj grupi . Žene su nadmašile muškarce za faktor 10 do 1, a postojala je i ogromna grupa žena koje su se okupile, što me dovelo do očitog zaključka da ovaj slavni kuhar ima grupe.

Fabio je želio da svi shvate da je izrada tjestenine LAKA. Jaje, malo soli, malo ulja i malo brašna u kuhaču-to je tjestenina. Malo pečenog krumpira, jaje, malo soli, malo muškatnog oraščića, malo papra, malo brašna u mikseru-to su njoki. Također je bio veliki naglasak na zdravom razumu-uštipnem ili stisnem ruku, nije dječja ili ruka Andreja Diva, upotrijebite presavijeni ručnik da izvadite vrući krumpir iz pećnice i dopustite mu da ohladiti. I tako dalje.

Kao i većina talijanskih i talijansko-američkih kuhara koje poznajem, u njegovim metodama ima manje mjerenja, a mnogo više okusa i osjećaja. Za izradu tjestenine Fabio koristi jedno jaje po osobi i savjetuje rad u serijama od najviše četiri jaja. ("Ne večerajte više od 4 osobe!") Dakle, za četiri jaja dodajte prstohvat soli, malo maslinovog ulja i oko 2/3-3/4 šalice univerzalnog brašna u kuhaču do nastaje kugla. Zatim tijesto malo zamijesite i prerežite na nekoliko dijelova kako bi prošlo kroz valjke stroja za tjesteninu. Zamiješeno tijesto pomalo liči na vašu ušnu resicu kad je spremno za odmor. Ovisno o vrsti tjestenine, režite je ručno (nakon što ste smotali listove tijesta) ili rezanjem rezanci upotrijebite stroj za tjesteninu.

Zalaže se za korištenje kuhače za kuhanje u odnosu na metodu ručnog miješanja jer je to brzo i jednostavno. On ipak preporučuje da tijestu date priliku da se odmori između miješanja i valjanja.

Sjećam se kako sam gledala svoju baku kako ručno razvlači tijesto za tjesteninu. Učinila je da izgleda tako jednostavno, ali je mnogo brže i lakše koristiti stroj za tjesteninu. Ja volim svoje.

Nakon što je Fabio završio s pripremom tjestenine, svi smo bili posluženi nekim s umakom od mesa. Zatim se krenulo s njokima.

Grubi recept za njoke, koji je osvojio sjajne kritike svaki put kad ih je pravio na Top Chefu, uključuje pečenje krumpira, puštanje da se ohlade te njihovo pročišćavanje kroz mlin za meso ili bogatiji proizvod nakon ljuštenja. Nemojte ih gnječiti-to daje pogrešnu konzistenciju. Izgledalo je kao da je potrošio oko 4 šalice mljevenog, kuhanog krumpira na 1 jaje, dva prstohvata soli, jedan prstohvat papra, oko pola žličice muškatnog oraščića i šaku i pol naribanog parmezana. To je pomiješano lopaticom u kuhinjskoj miješalici.

(Bilo je puno oooh i aaahs preko miksera i brojni ljudi su šaputali o tome koliko su skupi. Reći ću da je moja pomoć u kuhinji jedno od najboljih ulaganja u kuhinju koju sam ikada napravio, a i onu koju sam imao prije toga moja majka je bila vlasnica 30 godina. K5A imam već dvadeset godina i očekujem da to ostavim sinu. Moja sestra možda još uvijek posjeduje onu koju je imala naša baka.)

Nakon što je te sastojke pomiješao, Fabio je dodao brašno kako bi postigao željenu konzistenciju. Mekše je konzistencije od tijesta za tjesteninu. Pretpostavljam da je dodao oko 1-1/2 do 2 šalice univerzalnog brašna kako bi dobio željenu konzistenciju. Nakon toga je uzeo komadiće tijesta od limuna ili teniske loptice, oblikovao ga u cilindre debljine oko 3/4 "i dugačke 10" i izrezao ih na komade približno 3/4 ". Upotrijebio je vrlo malo brašna na pultu i na rukama da se stvari ne lijepe jer dodavanjem previše brašna njokima postaje teško.

Prilikom kuhanja njoka (i tjestenine) savjetuje dodavanje maslinovog ulja u lonac. S njokima ih ne miješajte u loncu i, koliko god ih bilo u loncu, izvadite ih i ocijedite sve kad su se dva ili tri podigla u vodi da isplivaju. U protivnom ćete njoke zapisati vodom i raspasti.

Moramo probati njoke u umaku od marinare. Nebeski.

Fabio je proveo dosta vremena odgovarajući na pitanja iz prostorije. A onda smo dobili dodatno iznenađenje-nagrade za četiri sudionika. Rečeno nam je da provjerimo ispod sjedala, a ovu bilješku sam pronašao ispod svojih:


U kuhinju

Nekako sam propustio prve dvije sezone vrhunskog kuhara, ali onda sam postao obraćenik. Obožavam Richarda Blaisa, braću Voltaggio, Carlu Hall i neke druge, ali jako me zabavio Fabio Viviani.

Dogodilo se da sam prvi put čuo za Fabija i njegov restoran u Moorparku kad je William Shatner pjevao Fabiove pohvale na jednoj od svojih dobrotvornih izložbi konja, a Cafe Firenze osigurao je catering za taj događaj (nismo imali karte za večeru, nažalost.) Tada je moj frizer, koji živi vani u Moorparku, također dao mjestu oduševljenje. To je bilo vrijeme kad se Fabio pojavio na Top Chefu.

Nakon što je bio na Top Chefu, čuo sam da više nije u restoranu Moorpark (to se promijenilo i vratio se tamo), a onda sam čuo da je otvorio mjesto u sjevernom Hollywoodu. U posljednje vrijeme ugošćuje zabave vrhunskog kuhara u oba restorana (hrani hranu na istočnoj obali u Moorparku, a hranu na zapadnoj obali u sjevernom Hollywoodu.) Također predaje kuhanje na oba mjesta, iako, nažalost, ne na satovima praktične nastave. Barem ne još, ali obećava da će uskoro doći.

Fabio je također strastveni visokotonac, a ja ga slučajno pratim (i puno drugih kuhara) na Twitteru i Facebooku. Tako sam uhvatio najavu da će on predavati tjesteninu i njoke 13. veljače u Firenze Osteria u Sjevernom Hollywoodu. Čas je bio 40 USD/osobi ili 70 USD po paru, pa sam se prijavio za dvoje, zaključujući da ako Len ne može ' ne ide sa mnom, moj sin Michael ili netko drugi bi. Michael je imao sreće jer je Len u nedjelju krenuo na nastavu.

Došli smo u restoran otprilike pola sata prije početka, što je bilo dobro, jer su ispred nas bile samo dvije osobe u redu i pokazalo se da su mjesta prva došla, prva poslužila, a radilo se o prilično velikoj grupi . Žene su nadmašile muškarce za faktor 10 do 1, a postojala je ogromna grupa žena koje su se okupile, što me dovelo do očitog zaključka da ovaj slavni kuhar ima grupe.

Fabio je želio da svi shvate da je izrada tjestenine LAKA. Jaje, malo soli, malo ulja i malo brašna u kuhaču-to je tjestenina. Malo pečenog krumpira, jaje, malo soli, malo muškatnog oraščića, malo papra, malo brašna u mikseru-to su njoki. Također je bio veliki naglasak na zdravom razumu-uštipnem ili stisnem ruku, nije dječja ili ruka Andreja Diva, upotrijebite presavijeni ručnik da izvadite vrući krumpir iz pećnice i dopustite mu da ohladiti. I tako dalje.

Kao i većina talijanskih i talijansko-američkih kuhara koje poznajem, u njegovim metodama ima manje mjerenja, a mnogo više okusa i osjećaja. Za izradu tjestenine Fabio koristi jedno jaje po osobi i savjetuje rad u serijama od najviše četiri jaja. ("Ne večerajte više od 4 osobe!") Dakle, za četiri jaja dodajte prstohvat soli, malo maslinovog ulja i oko 2/3-3/4 šalice univerzalnog brašna u kuhaču do nastaje kugla. Zatim tijesto malo zamijesite i prerežite na nekoliko dijelova kako bi prošlo kroz valjke stroja za tjesteninu. Zamiješeno tijesto pomalo liči na vašu ušnu resicu kad je spremno za odmor. Ovisno o vrsti tjestenine, režite je ručno (nakon što ste smotali listove tijesta) ili rezanjem rezanci upotrijebite stroj za tjesteninu.

Zalaže se za uporabu kuhače za kuhanje umjesto metode ručnog miješanja jer je to brzo i jednostavno. On ipak preporučuje da tijestu date priliku da se odmori između miješanja i valjanja.

Sjećam se kako sam gledala svoju baku kako ručno razvlači tijesto za tjesteninu. Učinila je da izgleda tako jednostavno, ali je mnogo brže i lakše koristiti stroj za tjesteninu. Ja volim svoje.

Nakon što je Fabio završio s pripremom tjestenine, svi smo bili posluženi nekim s umakom od mesa. Zatim se krenulo s njokima.

Grubi recept za njoke, koji je osvojio sjajne kritike svaki put kad ih je pravio na Top Chefu, uključuje pečenje krumpira, puštanje da se ohlade i njihovo pročišćavanje kroz mlin za meso ili bogatiju hranu nakon što ih ogulite. Nemojte ih gnječiti-to daje pogrešnu konzistenciju. Izgledalo je kao da je potrošio oko 4 šalice mljevenog, kuhanog krumpira na 1 jaje, dva prstohvata soli, jedan prstohvat papra, oko pola žličice muškatnog oraščića i šaku i pol naribanog parmezana. To je pomiješano lopaticom u kuhinjskoj miješalici.

(Bilo je puno oooh i aaahs preko miksera, a brojni ljudi su šaputali o tome koliko su skupi. Reći ću da je moja pomoć u kuhinji jedno od najboljih ulaganja u kuhinju koju sam ikada napravio, a i onu koju sam imao prije toga moja majka je bila vlasnica 30 godina. K5A imam već dvadeset godina i očekujem da to ostavim sinu. Moja sestra možda još uvijek posjeduje onu koju je imala naša baka.)

Nakon što je te sastojke pomiješao, Fabio je dodao brašno kako bi postigao željenu konzistenciju. Mekše je konzistencije od tijesta za tjesteninu. Pretpostavljam da je dodao oko 1-1/2 do 2 šalice univerzalnog brašna kako bi dobio željenu konzistenciju. Nakon toga je uzeo komade tijesta od limuna ili teniske loptice, oblikovao ga u cilindre debljine oko 3/4 "i dugačke 10" i izrezao ih na komade približno 3/4 ". Upotrijebio je vrlo malo brašna na pultu i na rukama da se stvari ne lijepe jer dodavanjem previše brašna njokima postaje teško.

Prilikom kuhanja njoka (i tjestenine) savjetuje dodavanje maslinovog ulja u lonac. S njokima ih ne miješajte u loncu i, bez obzira koliko ih bilo u loncu, izvadite ih i ocijedite sve kad su se dva ili tri podigla u vodi da isplivaju. U protivnom ćete njoke zapisati vodom i raspasti.

Moramo probati njoke u umaku od marinare. Nebeski.

Fabio je proveo dosta vremena odgovarajući na pitanja iz prostorije. A onda smo dobili dodatno iznenađenje-nagrade za četiri sudionika. Rečeno nam je da provjerimo ispod sjedala, a ovu bilješku sam pronašao ispod svojih:


U kuhinju

Nekako sam propustio prve dvije sezone vrhunskog kuhara, ali onda sam postao obraćenik. Obožavam Richarda Blaisa, braću Voltaggio, Carlu Hall i neke druge, ali jako me zabavio Fabio Viviani.

Sada se događa da sam prvi put čuo za Fabija i njegov restoran u Moorparku kad je William Shatner pjevao Fabiove pohvale na jednoj od svojih dobrotvornih izložbi konja, a Cafe Firenze osigurao je catering za taj događaj (nismo imali karte za večeru, nažalost.) Tada je moj frizer, koji živi vani u Moorparku, također dao mjestu oduševljenje. To je bilo vrijeme kad se Fabio pojavio na Top Chefu.

Nakon što je bio na Top Chefu, čuo sam da više nije u restoranu Moorpark (to se promijenilo i vratio se tamo), a onda sam čuo da je otvorio mjesto u sjevernom Hollywoodu. U posljednje vrijeme ugošćuje zabave vrhunskog kuhara u oba restorana (radi hranu za istočnu obalu u Moorparku, a hranu za zapadnu obalu u sjevernom Hollywoodu.) Također predaje kuhanje na oba mjesta, iako, nažalost, ne praktične sate. Barem ne još, ali obećava da će uskoro doći.

Fabio je također strastveni visokotonac, a ja ga slučajno pratim (i puno drugih kuhara) na Twitteru i Facebooku. Tako sam uhvatio najavu da će on predavati tjesteninu i njoke 13. veljače u Firenze Osteria u Sjevernom Hollywoodu. Čas je bio 40 USD/osobi ili 70 USD po paru, pa sam se prijavio za dvoje, zaključujući da ako Len ne može ' ne ide sa mnom, moj sin Michael ili netko drugi bi. Michael je imao sreće jer je Len u nedjelju krenuo na nastavu.

Došli smo u restoran otprilike pola sata prije početka, što je bilo dobro, jer su ispred nas bile samo dvije osobe u redu i pokazalo se da su mjesta prva došla, prva poslužila, a radilo se o prilično velikoj grupi . Žene su nadmašile muškarce za faktor 10 do 1, a postojala je i ogromna grupa žena koje su se okupile, što me dovelo do očitog zaključka da ovaj slavni kuhar ima grupe.

Fabio je želio da svi shvate da je izrada tjestenine LAKA. Jaje, malo soli, malo ulja i malo brašna u kuhaču-to je tjestenina. Malo pečenog krumpira, jaje, malo soli, malo muškatnog oraščića, malo papra, malo brašna u mikseru-to su njoki. Također je bio veliki naglasak na zdravom razumu-uštipnem ili stisnem ruku, nije dječja ili ruka Andreja Diva, upotrijebite presavijeni ručnik da izvadite vrući krumpir iz pećnice i dopustite mu da ohladiti. I tako dalje.

Kao i većina talijanskih i talijansko-američkih kuhara koje poznajem, u njegovim metodama ima manje mjerenja, a mnogo više okusa i osjećaja. Za izradu tjestenine Fabio koristi jedno jaje po osobi i savjetuje rad u serijama od najviše četiri jaja. ("Ne večerajte više od 4 osobe!") Dakle, za četiri jaja dodajte prstohvat soli, malo maslinovog ulja i oko 2/3-3/4 šalice univerzalnog brašna u kuhaču do nastaje kugla. Zatim tijesto malo zamijesite i prerežite na nekoliko dijelova kako bi prošlo kroz valjke stroja za tjesteninu. Zamiješeno tijesto pomalo liči na vašu ušnu resicu kad je spremno za odmor. Ovisno o vrsti tjestenine, režite je ručno (nakon što ste smotali listove tijesta) ili rezanjem rezanci upotrijebite stroj za tjesteninu.

Zalaže se za korištenje kuhače za kuhanje u odnosu na metodu ručnog miješanja jer je to brzo i jednostavno. On ipak preporučuje da tijestu date priliku da se odmori između miješanja i valjanja.

Sjećam se kako sam gledala svoju baku kako ručno razvlači tijesto za tjesteninu. Učinila je da izgleda tako jednostavno, ali je mnogo brže i lakše koristiti stroj za tjesteninu. Ja volim svoje.

Nakon što je Fabio završio s pripremom tjestenine, svi smo bili posluženi nekim s umakom od mesa. Zatim se krenulo s njokima.

Grubi recept za njoke, koji je osvojio sjajne kritike svaki put kad ih je pravio na Top Chefu, uključuje pečenje krumpira, puštanje da se ohlade i njihovo pročišćavanje kroz mlin za meso ili bogatiju hranu nakon što ih ogulite. Nemojte ih gnječiti-to daje pogrešnu konzistenciju. Izgledalo je kao da je potrošio oko 4 šalice mljevenog, kuhanog krumpira na 1 jaje, dva prstohvata soli, jedan prstohvat papra, oko pola žličice muškatnog oraščića i šaku i pol naribanog parmezana. To je pomiješano lopaticom u kuhinjskoj miješalici.

(Bilo je puno oooh i aaahs preko miksera, a brojni ljudi su šaputali o tome koliko su skupi. Reći ću da je moja pomoć u kuhinji jedno od najboljih ulaganja u kuhinju koju sam ikada napravio, a i onu koju sam imao prije toga je moja majka bila u vlasništvu 30 godina. Sada imam svoj K5A već dvadeset godina i očekujem da to prepustim sinu. Moja sestra možda još uvijek posjeduje onu koju je imala naša baka.)

Nakon što je te sastojke pomiješao, Fabio je dodao brašno kako bi postigao željenu konzistenciju. Mekše je konzistencije od tijesta za tjesteninu. Pretpostavljam da je dodao oko 1-1/2 do 2 šalice univerzalnog brašna kako bi dobio željenu konzistenciju. Nakon toga je uzeo komadiće tijesta od limuna ili teniske loptice, oblikovao ga u cilindre debljine oko 3/4 "i dugačke 10" i izrezao ih na komade približno 3/4 ". Upotrijebio je vrlo malo brašna na pultu i na rukama da se stvari ne lijepe jer dodavanjem previše brašna njokima postaje teško.

Prilikom kuhanja njoka (i tjestenine) savjetuje dodavanje maslinovog ulja u lonac. S njokima ih ne miješajte u loncu i, koliko god ih bilo u loncu, izvadite ih i ocijedite sve kad su se dva ili tri podigla u vodi da isplivaju. U protivnom ćete njoke zapisati vodom i raspasti.

Moramo probati njoke u umaku od marinare. Nebeski.

Fabio je proveo dosta vremena odgovarajući na pitanja iz prostorije. A onda smo dobili dodatno iznenađenje-nagrade za četiri sudionika. Rečeno nam je da provjerimo ispod sjedala, a ovu bilješku sam pronašao ispod svojih:


U kuhinju

Nekako sam propustio prve dvije sezone vrhunskog kuhara, ali onda sam postao obraćenik. Obožavam Richarda Blaisa, braću Voltaggio, Carlu Hall i neke druge, ali jako me zabavio Fabio Viviani.

Dogodilo se da sam prvi put čuo za Fabija i njegov restoran u Moorparku kad je William Shatner pjevao Fabiove pohvale na jednoj od svojih dobrotvornih izložbi konja, a Cafe Firenze osigurao je catering za taj događaj (nismo imali karte za večeru, nažalost.) Tada je moj frizer, koji živi vani u Moorparku, također dao mjestu oduševljenje. To je bilo vrijeme kad se Fabio pojavio na Top Chefu.

Nakon što je bio na Top Chefu, čuo sam da više nije u restoranu Moorpark (to se promijenilo i vratio se tamo), a onda sam čuo da je otvorio mjesto u sjevernom Hollywoodu. U posljednje vrijeme ugošćuje zabave vrhunskog kuhara u oba restorana (hrani hranu na istočnoj obali u Moorparku, a hranu na zapadnoj obali u sjevernom Hollywoodu.) Također predaje kuhanje na oba mjesta, iako, nažalost, ne na satovima praktične nastave. Barem ne još, ali obećava da će uskoro doći.

Fabio je također strastveni visokotonac, a ja ga slučajno pratim (i puno drugih kuhara) na Twitteru i Facebooku. Tako sam uhvatio najavu da će on predavati tjesteninu i njoke 13. veljače u Firenze Osteria u Sjevernom Hollywoodu. Čas je bio 40 USD/osobi ili 70 USD po paru, pa sam se prijavio za dvoje, zaključujući da ako Len ne može ' ne ide sa mnom, moj sin Michael ili netko drugi bi. Michael je imao sreće jer je Len u nedjelju krenuo na nastavu.

Došli smo u restoran otprilike pola sata prije početka, što je bilo dobro, jer su ispred nas bile samo dvije osobe u redu i pokazalo se da su mjesta prva došla, prva poslužila, a radilo se o prilično velikoj grupi . Žene su nadmašile muškarce za faktor 10 do 1, a postojala je ogromna grupa žena koje su se okupile, što me dovelo do očitog zaključka da ovaj slavni kuhar ima grupe.

Fabio je želio da svi shvate da je izrada tjestenine LAKA. Jaje, malo soli, malo ulja i malo brašna u kuhaču-to je tjestenina. Malo pečenog krumpira, jaje, malo soli, malo muškatnog oraščića, malo papra, malo brašna u mikseru-to su njoki. Također je bio veliki naglasak na zdravom razumu-uštipnem ili stisnem neku ruku, nije dječja ili ruka Andreja Diva, upotrijebite presavijeni ručnik da izvadite vrući krumpir iz pećnice i dopustite mu da ohladiti. I tako dalje.

Kao i većina talijanskih i talijansko-američkih kuhara koje poznajem, u njegovim metodama ima manje mjerenja, a mnogo više okusa i osjećaja. Za izradu tjestenine Fabio koristi jedno jaje po osobi i savjetuje rad u serijama od najviše četiri jaja. ("Ne večerajte više od 4 osobe!") Dakle, za četiri jaja dodajte prstohvat soli, malo maslinovog ulja i oko 2/3-3/4 šalice univerzalnog brašna u kuhaču do nastaje kugla. Zatim tijesto malo zamijesite i prerežite na nekoliko dijelova kako bi prošlo kroz valjke stroja za tjesteninu. Zamiješeno tijesto pomalo liči na vašu ušnu resicu kad je spremno za odmor. Ovisno o vrsti tjestenine, režite je ručno (nakon što ste smotali listove tijesta) ili rezanjem rezanci upotrijebite stroj za tjesteninu.

Zalaže se za uporabu kuhače za kuhanje umjesto metode ručnog miješanja jer je to brzo i jednostavno. On ipak preporučuje da tijestu date priliku da se odmori između miješanja i valjanja.

Sjećam se kako sam gledala svoju baku kako ručno razvlači tijesto za tjesteninu. Učinila je da izgleda tako jednostavno, ali je mnogo brže i lakše koristiti stroj za tjesteninu. Ja volim svoje.

Nakon što je Fabio završio s pripremom tjestenine, svi smo bili posluženi nekim s umakom od mesa. Zatim se krenulo s njokima.

Grubi recept za njoke, koji je osvojio sjajne kritike svaki put kad ih je pravio na Top Chefu, uključuje pečenje krumpira, puštanje da se ohlade i njihovo pročišćavanje kroz mlin za meso ili bogatiju hranu nakon što ih ogulite. Nemojte ih gnječiti-to daje pogrešnu konzistenciju. Izgledalo je kao da je potrošio oko 4 šalice mljevenog, kuhanog krumpira na 1 jaje, dva prstohvata soli, jedan prstohvat papra, oko pola žličice muškatnog oraščića i šaku i pol naribanog parmezana. To je pomiješano lopaticom u kuhinjskoj miješalici.

(Bilo je puno oooh i aaahs preko miksera i brojni ljudi su šaputali o tome koliko su skupi. Reći ću da je moja pomoć u kuhinji jedno od najboljih ulaganja u kuhinju koju sam ikada napravio, a i onu koju sam imao prije toga moja majka je bila vlasnica 30 godina. K5A imam već dvadeset godina i očekujem da to ostavim sinu. Moja sestra možda još uvijek posjeduje onu koju je imala naša baka.)

Nakon što je te sastojke pomiješao, Fabio je dodao brašno kako bi postigao željenu konzistenciju. Mekše je konzistencije od tijesta za tjesteninu. Pretpostavljam da je dodao oko 1-1/2 do 2 šalice univerzalnog brašna kako bi dobio željenu konzistenciju. Nakon toga je uzeo komadiće tijesta od limuna ili teniske loptice, oblikovao ga u cilindre debljine oko 3/4 "i dugačke 10" i izrezao ih na komade približno 3/4 ". Upotrijebio je vrlo malo brašna na pultu i na rukama da se stvari ne lijepe jer dodavanjem previše brašna njokima postaje teško.

Prilikom kuhanja njoka (i tjestenine) savjetuje dodavanje maslinovog ulja u lonac. S njokima ih ne miješajte u loncu i, koliko god ih bilo u loncu, izvadite ih i ocijedite sve kad su se dva ili tri podigla u vodi da isplivaju. U protivnom ćete njoke zapisati vodom i raspasti.

Moramo probati njoke u umaku od marinare. Nebeski.

Fabio je proveo dosta vremena odgovarajući na pitanja iz prostorije. A onda smo dobili dodatno iznenađenje-nagrade za četiri sudionika. Rečeno nam je da provjerimo ispod sjedala, a ovu bilješku sam pronašao ispod svojih:


U kuhinju

Nekako sam propustio prve dvije sezone vrhunskog kuhara, ali onda sam postao obraćenik. Obožavam Richarda Blaisa, braću Voltaggio, Carlu Hall i neke druge, ali jako me zabavio Fabio Viviani.

Sada se događa da sam prvi put čuo za Fabija i njegov restoran u Moorparku kad je William Shatner pjevao Fabiove pohvale na jednoj od svojih dobrotvornih izložbi konja, a Cafe Firenze osigurao je catering za taj događaj (nismo imali karte za večeru, nažalost.) Tada je moj frizer, koji živi vani u Moorparku, također dao mjestu oduševljenje. To je bilo vrijeme kad se Fabio pojavio na Top Chefu.

Nakon što je bio na Top Chefu, čuo sam da više nije u restoranu Moorpark (to se promijenilo i vratio se tamo), a onda sam čuo da je otvorio mjesto u sjevernom Hollywoodu. U posljednje vrijeme ugošćuje zabave vrhunskog kuhara u oba restorana (radi hranu za istočnu obalu u Moorparku, a hranu za zapadnu obalu u sjevernom Hollywoodu.) Također predaje kuhanje na oba mjesta, iako, nažalost, ne praktične sate. Barem ne još, ali obećava da će uskoro doći.

Fabio je također strastveni visokotonac, a ja ga slučajno pratim (i puno drugih kuhara) na Twitteru i Facebooku. Tako sam uhvatio najavu da će on predavati tjesteninu i njoke 13. veljače u Firenze Osteria u Sjevernom Hollywoodu. Čas je bio 40 USD/osobi ili 70 USD po paru, pa sam se prijavio za dvoje, zaključujući da ako Len ne može ' ne ide sa mnom, moj sin Michael ili netko drugi bi. Michael je imao sreće jer je Len u nedjelju krenuo na nastavu.

Došli smo u restoran otprilike pola sata prije početka, što je bilo dobro, jer su ispred nas bile samo dvije osobe u redu i pokazalo se da su mjesta prva došla, prva poslužila, a radilo se o prilično velikoj grupi . Žene su nadmašile muškarce za faktor 10 do 1, a postojala je i ogromna grupa žena koje su se okupile, što me dovelo do očitog zaključka da ovaj slavni kuhar ima grupe.

Fabio je želio da svi shvate da je izrada tjestenine LAKA. Jaje, malo soli, malo ulja i malo brašna u kuhaču-to je tjestenina. Malo pečenog krumpira, jaje, malo soli, malo muškatnog oraščića, malo papra, malo brašna u mikseru-to su njoki. Također je bio veliki naglasak na zdravom razumu-uštipnem ili stisnem ruku, nije dječja ili ruka Andreja Diva, upotrijebite presavijeni ručnik da izvadite vrući krumpir iz pećnice i dopustite mu da ohladiti. I tako dalje.

Kao i većina talijanskih i talijansko-američkih kuhara koje poznajem, u njegovim metodama ima manje mjerenja, a mnogo više okusa i osjećaja. Za izradu tjestenine Fabio koristi jedno jaje po osobi i savjetuje rad u serijama od najviše četiri jaja. ("Ne večerajte više od 4 osobe!") Dakle, za četiri jaja dodajte prstohvat soli, malo maslinovog ulja i oko 2/3-3/4 šalice univerzalnog brašna u kuhaču do nastaje kugla. Zatim tijesto malo zamijesite i prerežite na nekoliko dijelova kako bi prošlo kroz valjke stroja za tjesteninu. Zamiješeno tijesto pomalo liči na vašu ušnu resicu kad je spremno za odmor. Ovisno o vrsti tjestenine, režite je ručno (nakon što ste smotali listove tijesta) ili rezanjem rezanci upotrijebite stroj za tjesteninu.

Zalaže se za korištenje kuhače za kuhanje u odnosu na metodu ručnog miješanja jer je to brzo i jednostavno. On ipak preporučuje da tijestu date priliku da se odmori između miješanja i valjanja.

Sjećam se kako sam gledao svoju baku kako ručno razvlači tijesto za tjesteninu. Učinila je da izgleda tako jednostavno, ali je mnogo brže i lakše koristiti stroj za tjesteninu. Ja volim svoje.

Nakon što je Fabio završio s pripremom tjestenine, svi smo bili posluženi nekim s umakom od mesa. Zatim se krenulo s njokima.

Grubi recept za njoke, koji je osvojio sjajne kritike svaki put kad ih je pravio na Top Chefu, uključuje pečenje krumpira, puštanje da se ohlade i njihovo pročišćavanje kroz mlin za meso ili bogatiju hranu nakon što ih ogulite. Nemojte ih gnječiti-to daje pogrešnu konzistenciju. Izgledalo je kao da je potrošio oko 4 šalice mljevenog, kuhanog krumpira na 1 jaje, dva prstohvata soli, jedan prstohvat papra, oko pola žličice muškatnog oraščića i šaku i pol naribanog parmezana. To je pomiješano lopaticom u kuhinjskoj miješalici.

(Bilo je puno oooh i aaahs preko miksera, a brojni ljudi su šaputali o tome koliko su skupi. Reći ću da je moja pomoć u kuhinji jedno od najboljih ulaganja u kuhinju koju sam ikada napravio, a i onu koju sam imao prije toga je moja majka bila vlasnica 30 godina. Sada imam svoj K5A već dvadeset godina i očekujem da ga ostavim sinu. Moja sestra možda još uvijek posjeduje onu koju je imala naša baka.)

Nakon što je te sastojke pomiješao, Fabio je dodao brašno kako bi postigao željenu konzistenciju. Mekše je konzistencije od tijesta za tjesteninu. Pretpostavljam da je dodao oko 1-1/2 do 2 šalice univerzalnog brašna kako bi dobio željenu konzistenciju. Nakon toga je uzeo komadiće tijesta od limuna ili teniske loptice, oblikovao ga u cilindre debljine oko 3/4 "i dugačke 10" i izrezao ih na komade približno 3/4 ". Upotrijebio je vrlo malo brašna na pultu i na rukama da se stvari ne lijepe jer dodavanjem previše brašna njokima postaje teško.

Prilikom kuhanja njoka (i tjestenine) savjetuje dodavanje maslinovog ulja u lonac. S njokima ih ne miješajte u loncu i, koliko god ih bilo u loncu, izvadite ih i ocijedite sve kad su se dva ili tri podigla u vodi da isplivaju. U protivnom ćete njoke zapisati vodom i raspasti.

Moramo probati njoke u umaku od marinare. Nebeski.

Fabio je proveo dosta vremena odgovarajući na pitanja iz prostorije. A onda smo dobili dodatno iznenađenje-nagrade za četiri sudionika. Rečeno nam je da provjerimo ispod sjedala, a ovu bilješku sam pronašao ispod svojih:


U kuhinju

Nekako sam propustio prve dvije sezone vrhunskog kuhara, ali onda sam postao obraćenik. Obožavam Richarda Blaisa, braću Voltaggio, Carlu Hall i neke druge, ali jako me zabavio Fabio Viviani.

Dogodilo se da sam prvi put čuo za Fabija i njegov restoran u Moorparku kad je William Shatner pjevao Fabiove pohvale na jednoj od svojih dobrotvornih izložbi konja, a Cafe Firenze osigurao je catering za taj događaj (nismo imali karte za večeru, nažalost.) Tada je moj frizer, koji živi u Moorparku, također dao mjestu oduševljenje. To je bilo vrijeme kad se Fabio pojavio na Top Chefu.

Nakon što je bio na Top Chefu, čuo sam da više nije u restoranu Moorpark (to se promijenilo i vratio se tamo), a onda sam čuo da je otvorio mjesto u sjevernom Hollywoodu. Lately, he's been hosting Top Chef viewing parties at both restaurants (doing the east coast feed in Moorpark and the west coast feed in North Hollywood.) He's also teaching cooking classes at both places, though, sadly, not hands-on classes. At least, not yet, but he promises they are forthcoming.

Fabio is also an avid tweeter, and I happen to follow him (and a lot of other chefs) on Twitter and Facebook. So I caught the announcement that he would be teaching a pasta and gnocchi class at Firenze Osteria in North Hollywood on February 13. The class was $40/per person or $70 per couple, so I signed up for two, figuring that if Len couldn't go with me, my son Michael or someone else would. Michael lucked out because Len started a class on Sunday.

We got to the restaurant about half an hour ahead of start time, which was good, because there were only two people ahead of us in line and it turned out that seating was first-come, first served, and it was a fairly large group. Women outnumbered men by a factor of about 10 to 1, and there was a huge group of women who all came together, leading me to the obvious conclusion that this celebrity chef has groupies.

Fabio wanted everyone to understand that making pasta is EASY. A egg, some salt, some oil, and some flour in a food processor--that's pasta. Some baked potatoes, an egg, some salt, some nutmeg, some pepper, some flour in a mixer--that's gnocchi. There was also a big emphasis on common sense--I pinch or a hand of some measurement isn't a child's hand or that of Andre the Giant, use a folded towel to take a hot potato out of the oven and the n let it cool off. I tako dalje.

Like most of the Italian and Italian-American cooks I have known, there's less about measuring and much more about taste and feel in his methods. To make pasta, Fabio uses one egg per person and he advises working in batches of no more than four eggs. ("Don't have more than 4 people to dinner!") So for four eggs, add a pinch of salt, a little olive oil, and about 2/3-3/4 cups of all purpose flour in the food processor until a ball is formed. Then knead the dough a little and cut it into several pieces to run through the rollers of a pasta machine. The kneaded dough feels a bit like your earlobe when it is ready to rest. Depending on the type of pasta, either cut it by hand (after rolling up the sheets of dough) or use a pasta machine to cut the noodles.

He advocates the use of the food processor over the hand-mixing method because it is quick and easy. He does recommend giving the dough an opportunity to rest between mixing and rolling.

I remember watching my grandmother rolling out her pasta dough by hand. She made it look so easy, but it is so much faster and easier to use a pasta machine. I love mine.

After Fabio finished making the pasta, we were all served some with a meat sauce. Then it was on to gnocchi.

The rough recipe for gnocchi, which won rave reviews every time he made them on Top Chef, involves baking potatoes, letting them cool, and running them through a meat grinder or a ricer after peeling them. Do not mash them--it give the wrong consistency. It looked like he used about 4 cups of ground, cooked potatoes to 1 egg, two pinches of salt, one pinch of pepper, about a half-teaspoon of nutmeg, and a handful and a half of grated Parmesan. This was mixed with a paddle in a Kitchen-aid mixer.

(There were lots of ooohs and aaahs over the mixer and a number of people were whispering about how expensive they are. I will say that my Kitchen-aid is one of the best investments in the kitchen I ever made, and the one I had before that was one my mother owned for 30 years. I've had my K5A for twenty years now and I expect to leave it to my son. My sister may still own the one our grandmother had.)

After mixing those ingredients together, Fabio added flour to reach the consistency he wanted. It is a softer consistency than the pasta dough. I would guess that he added around 1-1/2 to 2 cups of all purpose flour to get the consistency he wanted. After that, he took lemon or tennis ball lumps of the dough, shaped it into cylinders of about 3/4" thick and 10" long and cut them into approximately 3/4" pieces. He used very little flour on the counter and on his hands to keep things from sticking because adding too much flour to the gnocchi makes them heavy.

When cooking the gnocchi (and the pasta) he advises adding olive oil to the pot. With the gnocchi, don't stir them in the pot and, no matter how many are in the pot, scoop them out and drain them all when two or three of them have risen in the water to float. To do otherwise will water-log the gnocchi and make them fall apart.

We got to sample the gnocchi in a marinara sauce. Heavenly.

Fabio spent quite a bit of time answering questions from the room. And then we got an added surprise--door prizes for four of the attendees. We were told to check under our seats and this note is what I found under mine:


Into the Kitchen

Somehow, I missed out on the first two seasons of Top Chef, but then I became a convert. I'm a fan of the Richard Blais, the Voltaggio brothers, Carla Hall, and some of the others, but I was greatly entertained by Fabio Viviani.

Now it happens, that the first time I heard of Fabio and his restaurant out in Moorpark was when William Shatner sang Fabio's praises at one of his charity horse shows and Cafe Firenze provided catering for the event (we didn't have tickets to dinner, sadly.) Then my hairdresser, who lives out in Moorpark, also gave the place a rave. That was about the time Fabio showed up on Top Chef.

After he was on Top Chef, I heard he wasn't at the Moorpark restaurant any longer (that's changed and he is back there) and then I heard he had opened a place in North Hollywood. Lately, he's been hosting Top Chef viewing parties at both restaurants (doing the east coast feed in Moorpark and the west coast feed in North Hollywood.) He's also teaching cooking classes at both places, though, sadly, not hands-on classes. At least, not yet, but he promises they are forthcoming.

Fabio is also an avid tweeter, and I happen to follow him (and a lot of other chefs) on Twitter and Facebook. So I caught the announcement that he would be teaching a pasta and gnocchi class at Firenze Osteria in North Hollywood on February 13. The class was $40/per person or $70 per couple, so I signed up for two, figuring that if Len couldn't go with me, my son Michael or someone else would. Michael lucked out because Len started a class on Sunday.

We got to the restaurant about half an hour ahead of start time, which was good, because there were only two people ahead of us in line and it turned out that seating was first-come, first served, and it was a fairly large group. Women outnumbered men by a factor of about 10 to 1, and there was a huge group of women who all came together, leading me to the obvious conclusion that this celebrity chef has groupies.

Fabio wanted everyone to understand that making pasta is EASY. A egg, some salt, some oil, and some flour in a food processor--that's pasta. Some baked potatoes, an egg, some salt, some nutmeg, some pepper, some flour in a mixer--that's gnocchi. There was also a big emphasis on common sense--I pinch or a hand of some measurement isn't a child's hand or that of Andre the Giant, use a folded towel to take a hot potato out of the oven and the n let it cool off. I tako dalje.

Like most of the Italian and Italian-American cooks I have known, there's less about measuring and much more about taste and feel in his methods. To make pasta, Fabio uses one egg per person and he advises working in batches of no more than four eggs. ("Don't have more than 4 people to dinner!") So for four eggs, add a pinch of salt, a little olive oil, and about 2/3-3/4 cups of all purpose flour in the food processor until a ball is formed. Then knead the dough a little and cut it into several pieces to run through the rollers of a pasta machine. The kneaded dough feels a bit like your earlobe when it is ready to rest. Depending on the type of pasta, either cut it by hand (after rolling up the sheets of dough) or use a pasta machine to cut the noodles.

He advocates the use of the food processor over the hand-mixing method because it is quick and easy. He does recommend giving the dough an opportunity to rest between mixing and rolling.

I remember watching my grandmother rolling out her pasta dough by hand. She made it look so easy, but it is so much faster and easier to use a pasta machine. I love mine.

After Fabio finished making the pasta, we were all served some with a meat sauce. Then it was on to gnocchi.

The rough recipe for gnocchi, which won rave reviews every time he made them on Top Chef, involves baking potatoes, letting them cool, and running them through a meat grinder or a ricer after peeling them. Do not mash them--it give the wrong consistency. It looked like he used about 4 cups of ground, cooked potatoes to 1 egg, two pinches of salt, one pinch of pepper, about a half-teaspoon of nutmeg, and a handful and a half of grated Parmesan. This was mixed with a paddle in a Kitchen-aid mixer.

(There were lots of ooohs and aaahs over the mixer and a number of people were whispering about how expensive they are. I will say that my Kitchen-aid is one of the best investments in the kitchen I ever made, and the one I had before that was one my mother owned for 30 years. I've had my K5A for twenty years now and I expect to leave it to my son. My sister may still own the one our grandmother had.)

After mixing those ingredients together, Fabio added flour to reach the consistency he wanted. It is a softer consistency than the pasta dough. I would guess that he added around 1-1/2 to 2 cups of all purpose flour to get the consistency he wanted. After that, he took lemon or tennis ball lumps of the dough, shaped it into cylinders of about 3/4" thick and 10" long and cut them into approximately 3/4" pieces. He used very little flour on the counter and on his hands to keep things from sticking because adding too much flour to the gnocchi makes them heavy.

When cooking the gnocchi (and the pasta) he advises adding olive oil to the pot. With the gnocchi, don't stir them in the pot and, no matter how many are in the pot, scoop them out and drain them all when two or three of them have risen in the water to float. To do otherwise will water-log the gnocchi and make them fall apart.

We got to sample the gnocchi in a marinara sauce. Heavenly.

Fabio spent quite a bit of time answering questions from the room. And then we got an added surprise--door prizes for four of the attendees. We were told to check under our seats and this note is what I found under mine:


Into the Kitchen

Somehow, I missed out on the first two seasons of Top Chef, but then I became a convert. I'm a fan of the Richard Blais, the Voltaggio brothers, Carla Hall, and some of the others, but I was greatly entertained by Fabio Viviani.

Now it happens, that the first time I heard of Fabio and his restaurant out in Moorpark was when William Shatner sang Fabio's praises at one of his charity horse shows and Cafe Firenze provided catering for the event (we didn't have tickets to dinner, sadly.) Then my hairdresser, who lives out in Moorpark, also gave the place a rave. That was about the time Fabio showed up on Top Chef.

After he was on Top Chef, I heard he wasn't at the Moorpark restaurant any longer (that's changed and he is back there) and then I heard he had opened a place in North Hollywood. Lately, he's been hosting Top Chef viewing parties at both restaurants (doing the east coast feed in Moorpark and the west coast feed in North Hollywood.) He's also teaching cooking classes at both places, though, sadly, not hands-on classes. At least, not yet, but he promises they are forthcoming.

Fabio is also an avid tweeter, and I happen to follow him (and a lot of other chefs) on Twitter and Facebook. So I caught the announcement that he would be teaching a pasta and gnocchi class at Firenze Osteria in North Hollywood on February 13. The class was $40/per person or $70 per couple, so I signed up for two, figuring that if Len couldn't go with me, my son Michael or someone else would. Michael lucked out because Len started a class on Sunday.

We got to the restaurant about half an hour ahead of start time, which was good, because there were only two people ahead of us in line and it turned out that seating was first-come, first served, and it was a fairly large group. Women outnumbered men by a factor of about 10 to 1, and there was a huge group of women who all came together, leading me to the obvious conclusion that this celebrity chef has groupies.

Fabio wanted everyone to understand that making pasta is EASY. A egg, some salt, some oil, and some flour in a food processor--that's pasta. Some baked potatoes, an egg, some salt, some nutmeg, some pepper, some flour in a mixer--that's gnocchi. There was also a big emphasis on common sense--I pinch or a hand of some measurement isn't a child's hand or that of Andre the Giant, use a folded towel to take a hot potato out of the oven and the n let it cool off. I tako dalje.

Like most of the Italian and Italian-American cooks I have known, there's less about measuring and much more about taste and feel in his methods. To make pasta, Fabio uses one egg per person and he advises working in batches of no more than four eggs. ("Don't have more than 4 people to dinner!") So for four eggs, add a pinch of salt, a little olive oil, and about 2/3-3/4 cups of all purpose flour in the food processor until a ball is formed. Then knead the dough a little and cut it into several pieces to run through the rollers of a pasta machine. The kneaded dough feels a bit like your earlobe when it is ready to rest. Depending on the type of pasta, either cut it by hand (after rolling up the sheets of dough) or use a pasta machine to cut the noodles.

He advocates the use of the food processor over the hand-mixing method because it is quick and easy. He does recommend giving the dough an opportunity to rest between mixing and rolling.

I remember watching my grandmother rolling out her pasta dough by hand. She made it look so easy, but it is so much faster and easier to use a pasta machine. I love mine.

After Fabio finished making the pasta, we were all served some with a meat sauce. Then it was on to gnocchi.

The rough recipe for gnocchi, which won rave reviews every time he made them on Top Chef, involves baking potatoes, letting them cool, and running them through a meat grinder or a ricer after peeling them. Do not mash them--it give the wrong consistency. It looked like he used about 4 cups of ground, cooked potatoes to 1 egg, two pinches of salt, one pinch of pepper, about a half-teaspoon of nutmeg, and a handful and a half of grated Parmesan. This was mixed with a paddle in a Kitchen-aid mixer.

(There were lots of ooohs and aaahs over the mixer and a number of people were whispering about how expensive they are. I will say that my Kitchen-aid is one of the best investments in the kitchen I ever made, and the one I had before that was one my mother owned for 30 years. I've had my K5A for twenty years now and I expect to leave it to my son. My sister may still own the one our grandmother had.)

After mixing those ingredients together, Fabio added flour to reach the consistency he wanted. It is a softer consistency than the pasta dough. I would guess that he added around 1-1/2 to 2 cups of all purpose flour to get the consistency he wanted. After that, he took lemon or tennis ball lumps of the dough, shaped it into cylinders of about 3/4" thick and 10" long and cut them into approximately 3/4" pieces. He used very little flour on the counter and on his hands to keep things from sticking because adding too much flour to the gnocchi makes them heavy.

When cooking the gnocchi (and the pasta) he advises adding olive oil to the pot. With the gnocchi, don't stir them in the pot and, no matter how many are in the pot, scoop them out and drain them all when two or three of them have risen in the water to float. To do otherwise will water-log the gnocchi and make them fall apart.

We got to sample the gnocchi in a marinara sauce. Heavenly.

Fabio spent quite a bit of time answering questions from the room. And then we got an added surprise--door prizes for four of the attendees. We were told to check under our seats and this note is what I found under mine:


Into the Kitchen

Somehow, I missed out on the first two seasons of Top Chef, but then I became a convert. I'm a fan of the Richard Blais, the Voltaggio brothers, Carla Hall, and some of the others, but I was greatly entertained by Fabio Viviani.

Now it happens, that the first time I heard of Fabio and his restaurant out in Moorpark was when William Shatner sang Fabio's praises at one of his charity horse shows and Cafe Firenze provided catering for the event (we didn't have tickets to dinner, sadly.) Then my hairdresser, who lives out in Moorpark, also gave the place a rave. That was about the time Fabio showed up on Top Chef.

After he was on Top Chef, I heard he wasn't at the Moorpark restaurant any longer (that's changed and he is back there) and then I heard he had opened a place in North Hollywood. Lately, he's been hosting Top Chef viewing parties at both restaurants (doing the east coast feed in Moorpark and the west coast feed in North Hollywood.) He's also teaching cooking classes at both places, though, sadly, not hands-on classes. At least, not yet, but he promises they are forthcoming.

Fabio is also an avid tweeter, and I happen to follow him (and a lot of other chefs) on Twitter and Facebook. So I caught the announcement that he would be teaching a pasta and gnocchi class at Firenze Osteria in North Hollywood on February 13. The class was $40/per person or $70 per couple, so I signed up for two, figuring that if Len couldn't go with me, my son Michael or someone else would. Michael lucked out because Len started a class on Sunday.

We got to the restaurant about half an hour ahead of start time, which was good, because there were only two people ahead of us in line and it turned out that seating was first-come, first served, and it was a fairly large group. Women outnumbered men by a factor of about 10 to 1, and there was a huge group of women who all came together, leading me to the obvious conclusion that this celebrity chef has groupies.

Fabio wanted everyone to understand that making pasta is EASY. A egg, some salt, some oil, and some flour in a food processor--that's pasta. Some baked potatoes, an egg, some salt, some nutmeg, some pepper, some flour in a mixer--that's gnocchi. There was also a big emphasis on common sense--I pinch or a hand of some measurement isn't a child's hand or that of Andre the Giant, use a folded towel to take a hot potato out of the oven and the n let it cool off. I tako dalje.

Like most of the Italian and Italian-American cooks I have known, there's less about measuring and much more about taste and feel in his methods. To make pasta, Fabio uses one egg per person and he advises working in batches of no more than four eggs. ("Don't have more than 4 people to dinner!") So for four eggs, add a pinch of salt, a little olive oil, and about 2/3-3/4 cups of all purpose flour in the food processor until a ball is formed. Then knead the dough a little and cut it into several pieces to run through the rollers of a pasta machine. The kneaded dough feels a bit like your earlobe when it is ready to rest. Depending on the type of pasta, either cut it by hand (after rolling up the sheets of dough) or use a pasta machine to cut the noodles.

He advocates the use of the food processor over the hand-mixing method because it is quick and easy. He does recommend giving the dough an opportunity to rest between mixing and rolling.

I remember watching my grandmother rolling out her pasta dough by hand. She made it look so easy, but it is so much faster and easier to use a pasta machine. I love mine.

After Fabio finished making the pasta, we were all served some with a meat sauce. Then it was on to gnocchi.

The rough recipe for gnocchi, which won rave reviews every time he made them on Top Chef, involves baking potatoes, letting them cool, and running them through a meat grinder or a ricer after peeling them. Do not mash them--it give the wrong consistency. It looked like he used about 4 cups of ground, cooked potatoes to 1 egg, two pinches of salt, one pinch of pepper, about a half-teaspoon of nutmeg, and a handful and a half of grated Parmesan. This was mixed with a paddle in a Kitchen-aid mixer.

(There were lots of ooohs and aaahs over the mixer and a number of people were whispering about how expensive they are. I will say that my Kitchen-aid is one of the best investments in the kitchen I ever made, and the one I had before that was one my mother owned for 30 years. I've had my K5A for twenty years now and I expect to leave it to my son. My sister may still own the one our grandmother had.)

After mixing those ingredients together, Fabio added flour to reach the consistency he wanted. It is a softer consistency than the pasta dough. I would guess that he added around 1-1/2 to 2 cups of all purpose flour to get the consistency he wanted. After that, he took lemon or tennis ball lumps of the dough, shaped it into cylinders of about 3/4" thick and 10" long and cut them into approximately 3/4" pieces. He used very little flour on the counter and on his hands to keep things from sticking because adding too much flour to the gnocchi makes them heavy.

When cooking the gnocchi (and the pasta) he advises adding olive oil to the pot. With the gnocchi, don't stir them in the pot and, no matter how many are in the pot, scoop them out and drain them all when two or three of them have risen in the water to float. To do otherwise will water-log the gnocchi and make them fall apart.

We got to sample the gnocchi in a marinara sauce. Heavenly.

Fabio spent quite a bit of time answering questions from the room. And then we got an added surprise--door prizes for four of the attendees. We were told to check under our seats and this note is what I found under mine:


Into the Kitchen

Somehow, I missed out on the first two seasons of Top Chef, but then I became a convert. I'm a fan of the Richard Blais, the Voltaggio brothers, Carla Hall, and some of the others, but I was greatly entertained by Fabio Viviani.

Now it happens, that the first time I heard of Fabio and his restaurant out in Moorpark was when William Shatner sang Fabio's praises at one of his charity horse shows and Cafe Firenze provided catering for the event (we didn't have tickets to dinner, sadly.) Then my hairdresser, who lives out in Moorpark, also gave the place a rave. That was about the time Fabio showed up on Top Chef.

After he was on Top Chef, I heard he wasn't at the Moorpark restaurant any longer (that's changed and he is back there) and then I heard he had opened a place in North Hollywood. Lately, he's been hosting Top Chef viewing parties at both restaurants (doing the east coast feed in Moorpark and the west coast feed in North Hollywood.) He's also teaching cooking classes at both places, though, sadly, not hands-on classes. At least, not yet, but he promises they are forthcoming.

Fabio is also an avid tweeter, and I happen to follow him (and a lot of other chefs) on Twitter and Facebook. So I caught the announcement that he would be teaching a pasta and gnocchi class at Firenze Osteria in North Hollywood on February 13. The class was $40/per person or $70 per couple, so I signed up for two, figuring that if Len couldn't go with me, my son Michael or someone else would. Michael lucked out because Len started a class on Sunday.

We got to the restaurant about half an hour ahead of start time, which was good, because there were only two people ahead of us in line and it turned out that seating was first-come, first served, and it was a fairly large group. Women outnumbered men by a factor of about 10 to 1, and there was a huge group of women who all came together, leading me to the obvious conclusion that this celebrity chef has groupies.

Fabio wanted everyone to understand that making pasta is EASY. A egg, some salt, some oil, and some flour in a food processor--that's pasta. Some baked potatoes, an egg, some salt, some nutmeg, some pepper, some flour in a mixer--that's gnocchi. There was also a big emphasis on common sense--I pinch or a hand of some measurement isn't a child's hand or that of Andre the Giant, use a folded towel to take a hot potato out of the oven and the n let it cool off. I tako dalje.

Like most of the Italian and Italian-American cooks I have known, there's less about measuring and much more about taste and feel in his methods. To make pasta, Fabio uses one egg per person and he advises working in batches of no more than four eggs. ("Don't have more than 4 people to dinner!") So for four eggs, add a pinch of salt, a little olive oil, and about 2/3-3/4 cups of all purpose flour in the food processor until a ball is formed. Then knead the dough a little and cut it into several pieces to run through the rollers of a pasta machine. The kneaded dough feels a bit like your earlobe when it is ready to rest. Depending on the type of pasta, either cut it by hand (after rolling up the sheets of dough) or use a pasta machine to cut the noodles.

He advocates the use of the food processor over the hand-mixing method because it is quick and easy. He does recommend giving the dough an opportunity to rest between mixing and rolling.

I remember watching my grandmother rolling out her pasta dough by hand. She made it look so easy, but it is so much faster and easier to use a pasta machine. I love mine.

After Fabio finished making the pasta, we were all served some with a meat sauce. Then it was on to gnocchi.

The rough recipe for gnocchi, which won rave reviews every time he made them on Top Chef, involves baking potatoes, letting them cool, and running them through a meat grinder or a ricer after peeling them. Do not mash them--it give the wrong consistency. It looked like he used about 4 cups of ground, cooked potatoes to 1 egg, two pinches of salt, one pinch of pepper, about a half-teaspoon of nutmeg, and a handful and a half of grated Parmesan. This was mixed with a paddle in a Kitchen-aid mixer.

(There were lots of ooohs and aaahs over the mixer and a number of people were whispering about how expensive they are. I will say that my Kitchen-aid is one of the best investments in the kitchen I ever made, and the one I had before that was one my mother owned for 30 years. I've had my K5A for twenty years now and I expect to leave it to my son. My sister may still own the one our grandmother had.)

After mixing those ingredients together, Fabio added flour to reach the consistency he wanted. It is a softer consistency than the pasta dough. I would guess that he added around 1-1/2 to 2 cups of all purpose flour to get the consistency he wanted. After that, he took lemon or tennis ball lumps of the dough, shaped it into cylinders of about 3/4" thick and 10" long and cut them into approximately 3/4" pieces. He used very little flour on the counter and on his hands to keep things from sticking because adding too much flour to the gnocchi makes them heavy.

When cooking the gnocchi (and the pasta) he advises adding olive oil to the pot. With the gnocchi, don't stir them in the pot and, no matter how many are in the pot, scoop them out and drain them all when two or three of them have risen in the water to float. To do otherwise will water-log the gnocchi and make them fall apart.

We got to sample the gnocchi in a marinara sauce. Heavenly.

Fabio spent quite a bit of time answering questions from the room. And then we got an added surprise--door prizes for four of the attendees. We were told to check under our seats and this note is what I found under mine:


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