“Tagliatelle Bolognese: Need I say more?” REPLAY Cook-Along with Chef Joe Sasto
Livestream San Francisco, CA
The people have spoken, and Chef is listening. One of the most iconic dishes to come out of Emilia-Romagna is Ragù Bolognese. A slowly braised stew of beef and sometimes pork, rounded out by sweetly caramelized vegetables and balanced with just a hint of tomato. There is a process and technique to making ribbon noodles. Chef Joe will show you the steps and fundamentals for making hand-cut egg noodles, from start to finish. ***PLEASE NOTE - THIS EVENT IS A REPLAY DEMONSTRATION OF A PREVIOUS LIVESTREAM*** (There is no date or time associated with this event) The class will include a recipe slide, along with a shopping and equipment list for reference. *Vegetarian options / recipe available upon request This lesson is for all skill-levels, and will not be using any special equipment. However, do not worry, Joe will go over good substitutions for all of the tools and equipment throughout the demonstration, if you just so happen to not have something available. -- Please don't hesitate to reach out to Chef Joe with any questions you may have throughout your pasta journey! Upon reserving your space, you will receive a private link to the recipe cards and a private link to the livestream 24-hours prior to the lesson. Be sure to check your spam folder and be on the lookout! -- ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Chef Joe donates a portion of his profits to charitable non-profit organizations he chooses to support, however, he does not want to profit by associating a class or offering with a particular cause.
Its about the "Whys" not the "Hows"
Understanding the why's and how's of a recipe are far more important than a list of amounts and ingredients. A recipe is merely a road map, passed from one cook to the next. What makes a recipe special is the personal touch that each cook imprints on it to make it their own. Having the knowledge of "why" you do something, instead of just reading a recipe card will give you the confidence and skills to carve your own path in the kitchen. At the end of the lesson, you will feel confident enough to take this recipe and put your own touches on it, truly making it your own.
As with most iconic dishes, you will be hard pressed to find an “original” version - or the “classic”. The same goes with bolognese. There are almost as many versions of bolognese as there are families in Italy. In this lesson, Chef Joe will share the secrets and his interpretation of this signature and soul-warming dish.
It can be argued that it is the dough that makes or breaks the pasta. One of the secrets to luxurious noodles is having the perfect dough. Going into his bag of tricks, Chef Joe shares his favorite dough recipes for egg-yolk tagliatelle. Not everyone has the time (or energy) to knead dough the old-fashioned way, by hand. Instead learn a few modern shortcuts and adjustments for how-to let your stand-mixer do most of the work for you. This lesson is for all skill-levels, and will be using a KitchenAid stand mixer, as well as the pasta sheeter attachment. However, do not worry, Joe will go over good substitutions for all of the tools and equipment throughout the demonstration including how to use a rolling pin to roll the dough by hand.