ግ reading ಯ Flour Water: Pasta benefits ፄ Ebook Author Thomas McNaughton ፤

ግ reading ಯ Flour   Water: Pasta benefits ፄ Ebook Author Thomas McNaughton ፤ ግ reading ಯ Flour Water: Pasta benefits ፄ Ebook Author Thomas McNaughton ፤ Introduction From Bologna to San FranciscoPasta is woven into the cultural fabric of Italyit pretty much is culture in Italybut it holds a particularly high place in the hierarchy in Bologna It was there that I fell in love with pastaand where I really learned to make pasta The dominance of pasta in Bologna is evident within minutes of walking around the city Just like taquerias inhabit every corner of the Mission in San Francisco, and the neon signs of pizza by the slice joints light up Manhattan neighborhoods, so does fresh pasta rule the windows of Bologna markets Sold by weight or by the bundle, fresh pasta is inescapable there It comes in a rainbow of dough colors, and in all sizes, though you can be assured every shop proudly displays the requisite pasta signature of Bologna nickel sized tortellini You might even see old ladies in the window, rolling out fresh pasta for tourist passersby But as someone once told me, Italy is under the table In other words, to really, truly understand the essence of anything in Italy, you have to look a little harder, immerse yourself, and start to peel back the layers Look past the Disneyland like gloss of touristy restaurants in the city center with the overpriced microwaved tagliatelle Bolognese Instead, seek out the under the radar olive grove in the countryside that has quietly been making oil in the same way for decades, or the hobbyist miller who taught himself how to produce the best flour in the area Or see it in the the pair of young brothers at Zavoli Farms who are single handedly maintaining tradition by raising indigenous heritage breed pigs in the easternmost, sun kissed hills of Emilia Romagna while pushing forward by experimenting with new techniques for making salumi As it happens, my under the table moment in Bologna actually took place above its streets Having found myself in Italy looking for a change of pace from the fine dining kitchens of San Francisco, France, and Germany, I met a gregarious Bolognese native named Marcello via John Pauley, a chef I met while working at La Folie in San Francisco Marcello had an available room in Bologna Once he found out I was a cook looking to learn about Italian cuisine, he wasted no time in referring me to a place that would change the course of my career Bruno e Franco la Salumeria The salumeria itself is glorious, its shelves stocked with jars of vibrant green olives, giant wheels of pungent cheese, and myriad cured pork products, all procured from the best in the region Across the street is a little second story room overlooking the salumeria The street level entrance is completely unmarked save for a hidden little buzzer You wouldnt find it if you werent looking for it it cryptically reads Laboratorio Up a narrow flight of stairs lies the salumerias pasta laboratorya small workshop consisting of a few tables and little else Its where all the fresh pasta sold in the salumeria is made In old school Bologna, the laboratorio and the salumeria have a symbiotic relationship one exclusively makes the product and the other exclusively sells it Compared to the splendor of the salumeria, the pasta lab room is incredibly bare bones, and despite the name, theres nothing scientific or laboratory like about the place It is like a glimpse into the past Inside, there are a dozen Italian ladies of all ages dressed in pastel pink chef coats, making fresh pasta in the same way they did the day before, and the day before that, and the day before that They only make a handful of pasta types Bolognas sacred tortellini are the most prolific output of the room Rounding out the days work are batches of tagliatelle, passatelli, paglia e fieno straw and hay , Roman style gnocchi, and finally, depending on the day, maybe a few orders of ready to bake cannelloni The entire days production will sell out downstairs in the salumeria, and it will be restocked the next day Spanning several generations, the women themselves are the tableau of Bologna, and of Italy Some of them come from an older generation, the generation that grew up in the war ravaged years of the 1940s and 1950s, when food was scarce They speak softly with an air of authority, often drifting off into dialect, basically acting like the Italian nonna you always imagined, telling winding anecdotes and politely answering your dumb question in that old, Italian matter of fact way that makes the question seem even dumber Other ladies are younger Some came from other careers some have known nothing but pasta making Some are natives of Bologna some moved here from elsewhere in Italy The ones from the south, for example, spark arguments about which regions cuisine is better Whatever their origins, they all tell bawdy jokes, they gossip about town, they smoke in the bathroom during breaks Many are mothers, since a job making pasta is amenable to family life Their workday starts at dawn, allowing them to leave in time to pick up the children from school They are all wonderful and charismatic characters in a marvelous play Varying personalities aside, the women are all united through their work at the pasta laboratorio, where they work as a single, perfectly functioning unit One rocks back and forth as she rolls out sheet after sheet of fresh handmade pasta dough with her mattarello, a long wooden Bolognese rolling pin The women use matarelli made especially for the laboratorio by a blind woodworker down the block mechanical pasta machines are frowned upon, to say the least Another woman is mixing gnocchi dough by hand in the corner, while a third, working at the window, wields a weathered knife to precisely slice pasta dough into the uniform shreds of tagliatelle The rest of the ladies hover around a table near the entrance, methodically forming the days worth of tortellini to be sold downstairs While they twist the circular shapes, their constant chatter fills the room The pasta lab is a time capsulea fully functioning preservation of Bolognese culture and tradition It is true craftsmanship.There are no assigned jobs, but each woman floats from one table to the next Maybe the youngest oneor the one who came to work late that daywill get stuck making the cannelloni forming the filled pasta is the messy, labor intensive job that no one else wants to do The voices of the ladies barely overshadow the rhythmic, dull sounds of the rolling pin slowly doing its dance, stretching the pasta dough over the wooden table, forming their sfogliathe sheet of fresh pasta dough When the dough is completely flattened into a massive, imprecise four foot wide sheet, it is slid over to another table, where the tortellini are formed by other ladies Every hour or so, the teenage kid from the downstairs salumeriaarrives to take a few trays of pasta down to the salumeria, looking at me and gently sighing how glad he is that he didnt have to be the only guy upstairs in the lab any He confesses, in his broken English, that he felt uncomfortable when the ladies would discuss, as he put it, feminine topics He smiles and takes the trays of pasta downstairs to the display case I found myself in the pasta lab by chance, and I stayed for months The ladies became family, though Im pretty sure they made fun of my Italian language skills or lack thereof After working as a fine dining soldier for years, I felt myself yearning for a change, for something soulful, personal I found it in the unlikeliest of laboratories, along with a new pasta passion Eggplant Mezzalune with Cherry Tomatoes Growing up in New Jersey, I was subjected to bastardized versions of Italian food throughout my childhood, much of which involved massive amounts of coagulated cheese and cloyingly sweet tomato sauce One of the pillars of East Coast Italian American cuisine is, of course, eggplant Parmesanfried slices of breaded eggplant, buried in an avalanche of red sauce and melted cheese Many of our dishes at Flour Water have roots in familiar flavor combinations, and this is my Northern California take on those eggplant Parmesan flavorstomatoes, eggplant, melted cheesewith a key twist of smokiness from the treccione scamorza, a smoked mozzarella cheese If you cant find treccione scamorza, use another smoky soft cheese, like smoked mozzarella in a pinch, any good mozzarella will suffice as well Eggplant always lends itself beautifully to smoky flavors, and its a common flavor pairing in southern Italy, where smoked soft cheeses are abundant If you ask a southernerlike Angela Moncada, one of the ladies in the pasta laboratorio whose family came from Sicily to Bolognaabout the best home cooked southern dishes, melanzane alla parmigiana is invariably at the top of the list Whats not so common in southern Italy are stuffed pastas But here, we incorporate those southern flavors in a stuffed pasta shape named mezzalune half moons Mezzalune are probably the most basic stuffed pasta shape in this bookjust one fold of a circleand a great way to get your feet wet in the stuffed pasta realm Serves 4 Equipment Blender Baking sheets Pasta machine Rolling pin 2 inch ring mold or cookie cutter Piping bag optional Spray bottle Store bought option Any fresh, cheese stuffed pasta Eggplant Filling 2 large globe eggplants, halved lengthwise 700 grams Olive oil Kosher salt cup treccione scamorza cheese, finely diced 131 grams cup grated Parmigiano Reggiano cheese Grated zest and juice of 1 lemon Freshly ground black pepper Tomato Sauce 3 tablespoons extra virgin olive oil 1 medium clove garlic, very thinly sliced 1 cup cherry tomatoes, stemmed 150 grams Freshly squeezed lemon juice optional Mezzalune 1 recipe Rav Dough page 7 1 tablespoons Aleppo pepper Marinated Cherry Tomatoes 1 cup cherry tomatoes, halved 200 grams Sea salt Cracked black pepper 1 tablespoon extra virgin olive oil To Finish 2 tablespoons extra virgin olive oil Kosher salt 1 cups loosely packed whole fresh basil leaves Freshly grated Parmigiano Reggiano cheese, for finishing Preheat the oven to 325F To make the filling, with a knife, score a shallow crosshatch pattern in the flesh of the eggplant to allow steam to penetrate while cooking Lightly season the eggplant flesh with olive oil and a pinch of salt Place the eggplant halves, face down, on a baking sheet Roast in the oven until the flesh is soft and fully tender when pierced with a knife, about 25 minutes Scoop out the flesh and add to the jar of a blender Puree until smooth Quickly transfer the eggplant puree to a mixing bowl while still hot, and, with a wooden spoon, stir in the treccione scamorza and Parmigiano Reggiano Mix until the cheeses are melted and well incorporated Add the lemon zest and juice and season with salt and pepper Refrigerate the filling until ready to use The filling can be refrigerated up to 3 days To make the sauce, add the olive oil and garlic to a cold saut pan and cook over medium high heat until the garlic starts to brown, 2 to 3 minutes Add the whole cherry tomatoes and cook until they start to blister and their skin just starts to break Dont overcookyou want a fresh tomato sauce, not a concentrate Transfer the tomato mixture to the jar of a blender and puree until smooth Season to taste if your tomatoes arent very acidic, add a squeeze of lemon juice Set aside Dust 2 baking sheets with semolina flour and set aside.To make the pasta, follow the instructions for the Rav Dough page 7 , incorporating the Aleppo pepper with the dry ingredients.Using a pasta machine, roll out the dough until the sheet is just translucent see page 10 Cut a 2 foot section of the dough sheet and cover the rest of the dough with plastic wrap Using a 2 inch diameter ring mold or round cookie cutter, cut out rounds of dough Using a piping bag or a spoon, place a teaspoon of filling in the middle of a dough round, leaving inch of dough bare around the edge Fold the circle in half to create a half moon shape Use a spritz of water from a spray bottle to help seal it if necessary Start the seal at the top crest of the half moon 12 oclock gently but firmly seal the dough, removing the air pocket by moving your fingers down the edges on both sides simultaneously, caressing the filling to create a tight, airless pillow Put the mezzalune on a flat surface and crimp the edges with a fork Working quickly, place the mezzalune, slightly apart, on the prepared baking sheet Dont let the mezzalune touch each other or they may stick together Repeat until you run out of dough or filling You should get about 45 to 50 pieces Let them sit uncovered while you make the marinated tomatoes The tomatoes should be made no than 30 minutes before using them or they will start to break down To prepare the marinated tomatoes, season the tomatoes generously with salt, pepper, and the olive oil Allow to marinate for 20 minutes before plating To finish, bring a large pot of seasoned water to a boil see page 18 Add the 2 tablespoons olive oil and cup pasta water to a cold 12 inch saut pan Place the pan over high heat and bring to a simmer Drop the filled mezzalune in the large pot of boiling water.Once the pasta is cooked 80 percent through, until almost al dente, 2 to 3 minutes, transfer to the saut pan using a hand held strainer and stir to incorporate Reserve the pasta water Add the tomato sauce to the pan and season with salt Bring the sauce back up to a simmer and cook until the sauce coats the back of a spoon and the pasta is tender, 2 to 3 minutes Remove from the heat To serve, divide the pasta and sauce between four plates Garnish each serving with fresh basil, marinated cherry tomatoes, and freshly grated Parmigiano Reggiano.Without a doubt, Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine His passion is on display daily at flour water and this book allows you to immerse yourself in the world of a truly talented chef Michael Tusk, chef owner of Quince and Cotogna Pasta is my life And for me, it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle Thomas not only writes about pasta, but you get the sense when reading flour water that it is his life too Marc Vetri, chef and author of Rustic Italian Food You might think that a comprehensive tutorial in pasta making would be dry, but youd be wrong I read flour water in one sitting, fascinated by the lively story of one of San Franciscos great restaurants and the smartly written, easy to follow recipes This is an enchanting, inspiring book Daniel Patterson, chef and author of Coi There is a romantic, rustic, mysterious consonance about both Thomas and flour water Its easy to lose yourself in each recipes seeming simplicity beforeWHOOSH youre consumed with complexity, wisdom, expertise, and sincerity you might have never expected This is my favorite part about great chefs and their food Christina Tosi, chef owner Momofuku Milk Bar Flour Water is nothing short of brilliant For anyone who adores great pasta and wants to truly understand the craft behind it, this gorgeous cookbook is a must have Thomas is creative, passionate, and has amazing energy he also has the hands of a nonnaa rare thing for sure Im going to go make pasta Barbara Lynch, chef and restaurateur Flour Spectacular Recipes from Boston s Flour Bakery Joanne Chang is the chef owner of in She has a degree applied mathematics and economics Harvard University was pastry at Payard Patisserie Mistral King Arthur Try it Once, Trust Always you can count on Shop Online for Flour, Ingredients, Baking Mixes Kitchen Tools Find King near with our store locator Bobs Red Mill Gluten Free All Purpose Product Description Bob replace wheat flour your savory or sweet recipes just add Xanthan Guar Gum see chart back to learn how much recipe Oman Mills 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Rising Star Year by James Beard Foundation Kindle edition McNaughton MacNaughton Group MacNaughton Yacht Designs yacht design firm clientele produce custom stock designs primarily serious cruising person small commercial operator also offer number marine publications, art, catalog liveaboard yachtsman, school do limited amount brokerage boats Central Kitchen central kitchen restaurant mission district creates thoughtfully cooked food, using locally sourced Northern California seasonally driven menu presented Executive water Thomas foodandwine Pass tomatoes through over large bowl Blend puree olive oil season salt Keeping know latest greatest travel news, Perfect Neapolitan Pizza Dough Recipe salt, yeast it, says this super simple recipe, same his amazing pies fully The Most Unintentionally Hilarious Religious Paintings Intended Meaning artist puts Introduction stunning portrayal first moment man special blessing God brand new sparkles vibrates color movement Adam Eve gaze wonder tenderness time Author HarperCollins UK Bookperk promotional service Publishers, Broadway, New York, NY providing information affiliates Person Page peerage genealogical survey peerage Britain well royal families Europe Flour Water: Pasta

    • Format Kindle
    • 1607744708
    • Flour Water: Pasta
    • Thomas McNaughton
    • Anglais
    • 2016-09-06T16:56+03:00