"Reimagining A Classic - Chicken Parmigiana Tortelloni” - REPLAY Lesson with Chef Joe Sasto
San Francisco, California
THIS IS A REPLAY - THERE IS NOT DATE OR TIME ASSOCIATED. YOU WILL GAIN ACCESS TO ALL THE LINKS AS SOON AS YOU SIGN UP. If there is one thing that we might all be able to agree upon, it is that Chicken Parm is delicious. An Italian American dish that scream nostalgia. If you’re not familiar with what I’m referring to - let me break it down for you… Classically, a pound chicken breast, breaded and fried until crispy, smothered in rich tomato marinara, and a mountain of mozzarella cheese. Finally baked under the broiler until melted, bubbly and caramelized. There are few things that get much better than this. Spend the afternoon making pasta from scratch with Chef Joe. He is sharing his recipe and method for turning the notorious chicken parm into what is now become known as one of his signature dishes. Chicken Parm Tortelloni - Garlic Streusel, Tomato Raisins, and Parmigiana Fonduta *VEGETARIAN FILLING OPTION AVAILABLE UPON REQUEST* -- 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 immediately receive a welcome note with the private links. Be sure to check your spam folder and be on the lookout! --
Chicken Parm Filling
Chef Joe is constantly finding new inspiration in his travels and rarely will make or serve the same dish on more than one occasion. However, one of the few exceptions to that rule, is what has now become one of his signature dishes. Due to popular demand and his whimsical playfulness with food, the chicken parm tortelloni is a staple at almost every dinner party. Tortelloni referring to larger tortellini, both translating roughly to a stuffed package or present in Italian. (A food processor or meat grinder attachment will be needed - a knife and some patience will do as a substitute).
It can be argued that it is the dough that makes or breaks the pasta. One of the secrets to shaping filled pastas is having the perfect dough. Chef Joe has a different dough recipe for every occasion, here he will demonstrate and share his favorite recipe for a variety of ravioli, and what makes it special.
Egg-Yolk Pasta Dough
Egg-Yolk Pasta Dough It can be argued that it is the dough that makes or breaks the pasta. One of the secrets to shaping agnolotti is having the perfect dough. Chef Joe has a different dough recipe for every occasion, here he will demonstrate and share his favorite recipe for agnolotti dough, and what makes it special. 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).
There are simple recipe and then there are recipes that can simply be used over and over again. This garlic streusel is guaranteed to become a staple in your pantry. Crispy, crunchy, garlicky, goodness.
Fonduta is a fancy Italian way of saying cheese sauce There is more than one way to make a cheese sauce - and this quote frankly is Chef Joe’s favorite. Easily adapted to be made with any type of cheese, Chef Joe is sharing his restaurant technique and method for making the ultimate creamy and cheesy delight
Cherry tomatoes are arguably nature’s little candies. Sweet, tart, crispy, juice and acidic… can they get any better? You bet! Learn how to turn a simple cherry tomato into a umami gusher, bursting with rich a concentrated tomato flavor.