“Learn to Tortellini ” - Livestream Class with Chef Joe Sasto
San Francisco, CA
THERE IS NO DATE OR TIME ASSOCIATED WITH THIS REPLAY - AS SOON AS YOU CHECKOUT AND SIGN UP YOU WILL RECEIVE ALL THE RECIPE AND VIDEO LINKS. Simplicity is the ultimate sophistication. I’m not sure if it was actually Mark Twain who said that quote, but does it really matter? We can assume whoever it was, they were referring to tortellini. This class will go over everything you need to know about making a perfect egg pasta dough for tortellini, learning how to create the classic tortellini filling al Bologna, the secrets to shaping and creating the tortellini fold, and in an traditional brodo or as Chef Joe sometimes prefers - in a “fancy butter”. Chef Joe has a different dough recipe for every occasion, here he will share his favorite recipe for tortellini dough, and what makes it special. KEEP IN MIND THE LIVESTREAM WILL BE RECORDED AND CAN BE VIEWED AT ANYTIME AFTER THE LESSON (Perfect, for if you are unable to make it at the scheduled time) (Class will include recipe slide & shopping and equipment list for reference) -- 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. Be sure to check your spam folder and be on the lookout! --
Classic Tortellini Filling al Bologna
Have you ever wondered what separates an everyday tortellini from an out-of-body tortellini experience? It’s what goes into it, of course! But really, we are talking about the filling. Learn Chef Joe’s personal tortellini filling recipe, passed on to him from generations old technique,shared byItalian nonnas in Bologna, Italy. (Vegetarian filling recipe available upon request) *Note the filling is best made with a meat grinder attachment, or food processor. Alternatively, a substitute recipe will be available for those who prefer to use pre-ground meat.
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.
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 all the work for you. This lesson is for all skill-levels, and will be using a KitchenAid stand mixer, the pasta sheeter attachment, and some basic cutting tools. (However, do not worry, Joe will go over good substitutions for all of the tools and equipment throughout the demonstration). Chef Joe shares his favorite dough recipes for tortellini and what makes it so special.
Tortellini en “Fancy Butter”
They say nothing quite beats a bowl of “tortellini en brodo” - that is, pasta cooked and served in an ethereal chicken broth. However, Chef Joe feels you haven’t yet lived until you enjoy the same tortellini in a rich and creamy fancy butter sauce. Learn the steps and technique to one of Joe’s favorite sauces.