Italian Favorites Martha Stewart's Cooking School
Transcript
00:00 [upbeat music]
00:01 So four and a half ounces of prosciutto
00:03 in six tablespoons of butter.
00:06 Add two and a quarter cups of white onion,
00:09 three quarters of a cup of carrot,
00:12 and three quarters of a cup of finely diced celery.
00:15 Saute until the onions are translucent
00:19 and the carrots have softened.
00:21 And to this we add two pounds of pork shoulder ground
00:25 in just a little tiny bit of olive oil.
00:29 Add three cups of dry marsala.
00:33 And we need two teaspoons of high quality tomato paste.
00:38 And now we add three cups of brown chicken stock.
00:44 This is three quarters of a cup dried porcini
00:48 and we're not gonna use the porcini quite yet.
00:51 Bring this to a boil, simmer again for two hours this time.
00:56 Now more things to add to the sauce.
00:58 10 ounces of cremini mushrooms and the porcini.
01:03 Chop these very fine and get those
01:05 into the cremini mushrooms.
01:08 And so now add your mushrooms to the rest of the ragu.
01:13 So now I am buttering the interior of the ramekins.
01:18 And now one round of pasta in the bottom of each.
01:23 One teaspoon of grated Parmesan cheese.
01:28 One and a half tablespoons of the ragu on top.
01:32 Spread it out a little bit.
01:34 Now this is a rich bechamel.
01:37 And now another layer.
01:41 And continue, bake these in a 350 degree oven
01:45 on the center rack for about 15 minutes
01:47 until the sauce is bubbly.
01:49 Increase the heat to 425 and bake until crispy on top.
01:54 That takes about 10 minutes more.
01:55 So definitely time consuming to make,
01:59 but absolutely worth it.
02:01 This lasagna is that good.
02:04 Chicken Parmesan, it was actually created
02:08 right here in the United States by immigrants
02:10 who had settled in Italian-American neighborhoods.
02:13 So add to four cups of panko one teaspoon of salt
02:17 and a quarter of a cup of olive oil.
02:21 Sprinkle all over.
02:24 I find that the chicken looks so much better
02:27 and tastes really good if the panko is toasted first.
02:32 So get those right into your 400 degree oven
02:36 for approximately 15 minutes.
02:39 So now into flour, regular flour is just fine.
02:45 Into the egg and then into your panko.
02:53 And really press the breadcrumbs into the cutlet
02:58 to get an even golden brown coating.
03:03 So these go right into a preheated 450 degree oven
03:07 and they'll take about eight to 10 minutes to cook.
03:10 So these are fresh out of the oven
03:12 and I'm just spooning some basic marinara sauce
03:16 on top of the cutlets.
03:17 So just sprinkle a little bit of cheese
03:20 on top of the cutlets.
03:22 Right into the broiler.
03:23 Oven baked chicken parmesan,
03:29 a real treat for you and your family.
03:31 It's nearly impossible to come up
03:35 with a more unforgettable pasta dish
03:37 than the raviolo I'm about to make.
03:39 We're using two cups of zero zero flour.
03:43 So half a teaspoon of salt
03:45 and we're going to use three eggs.
03:49 And we also add to this pasta dough one tablespoon
03:54 high quality extra virgin olive oil.
03:58 And when the dough comes together,
04:03 which it's doing now, that's your pasta dough.
04:06 So here we have a nice, smooth, moist, but not sticky dough.
04:12 And you must rest this dough for at least 30 minutes
04:17 at room temperature.
04:19 On with the filling.
04:20 And we have one bunch of spinach leaves.
04:24 It takes just a few seconds for the spinach to wilt.
04:29 Just saute this in about a half a tablespoon of butter.
04:33 So that's just perfect.
04:37 And in a bowl, mix a half a cup of fresh ricotta cheese,
04:42 one and a half ounces of grated parmesan,
04:46 white pepper, and nutmeg.
04:49 Mix this right into the ricotta cheese.
04:54 And you squeeze your filling.
04:57 So you do two rounds of the filling,
05:03 leaving a little indentation in the middle.
05:06 This is your well into which you can drop your egg yolk.
05:10 Look how cute that is.
05:11 And now using a brush with just plain water,
05:15 this is going to hold the top layer of pasta dough
05:19 onto the bottom layer.
05:22 Two minutes in the boiling water.
05:24 Serve right out of the hot water.
05:27 And when you cut into this, do you wanna see?
05:30 That egg yolk just oozes out.
05:34 Fantastic raviolo.
05:38 It's simply out of this world.