Osteria Nel Castagneto

In kitchen with Christen daughter our translator and cook mum Anna.

This kitchen is new as the owners both came from other jobs and as the GFC hit both found themselves unemployed so decided to go into a small Osteria in the hills to feed the locals. They started out doing OK but things have got tough, but I will get to that later.

So today we are going to learn a 2 sauces to go on pasta, and 2 filler pasta.

Tagliatelle Pasta is like fettuccine pasta but wider say 8mm and to be used with the 2 below sauces 

Tagliatelle Pasta needs a rough surface to hold a sauce so use semolina flour to keep separated once cut.

So with the pasta dough already done make small balls for pasta machine. Hand roll out till thin enough for pasta machine and let it dry so it is leathery say 30 mins then put through the machine from a thick setting to say 2-3 setting. 

1st Sauce for Tagliatelle Pasta

Ragu alla Bolognese [ Bolognese Sauce ]

The people of this region are very protective of this recipe and say that other region's can't cook it like them, but this is controversial as even each family has a different recipe also so here goes.

150 grams pork course mince

300 grams beef course mince lean

100 grams minced pancetta

Pepper ground pinch

Salt pinch if needed

1 Carrot 

1 onion 

1 celery stalk which all have been minced

Olive oil 1/4 cup

375 grams passata bottled tomatoes 

Milk 125 grams 

Water QB

On low heat on hot plates in large heavy pan for 2 ish hours

Add veggies & pepper to oil when onion is "clear" add passata (tomato sauce)

In with the meats and milk, the milk is to take away the strong ness of the meat

If it starts to dry add small water as needed QB add salt if needed also.

2nd Sauce for Tagliatelle Pasta

Sugo Alla Pancetta e Cipolla [ Pork Belly & Onion Sauce ]

Fresh course mince pork belly

No oil needed as the belly is oily

Sea salt

Ground Pepper

Fine  onion

Water to start

In a cold pan add all ingredance on very low heat 2ish hours depends on quantity 

Filled Pasta Tortelloni 

Tortell = means to  torture the pasta

oni  = big 70 to 80mm square traditionally filled with cheese style of filling.

ini = small 15 to 20mm square traditionally filled with a meat style of filling.

Tortelloni use fine setting on pasta machine

Fill with a teaspoon of filling, than fold in 1/2 a triangle flip front and twist back and leave hole. ( you need a hole or else to thick )

Tortellini 3 small about 1/4 size 20 x 20 press into triangle, twist and stretch  to form shape around little finger. 

Filling for ( oni ) large traditional to be of a cheese filling 

400 grams Ricotta

 100 grams Parmesan 24 months egg ( if ricotta is soft no egg )

 Nutmeg

Parsley 

Strong flavour of Parmesan  is necessary  taste and add salt as needed. 

These can be pre cooked for 2 mins then plunged in cold water, dried, then frozen. They will split in the freezer if not pre cooked 

Tortellini tiny ones...these don't need to be blanched before freezing. 

Filling for ( ini ) small  100 grams per serve in a broth de brodo

100 grams Parma ham 

100 grams Mortadella

100 grams Chicken breast mince 

200 grams Pork loin 

1/2 egg

Nutmeg

Salt 

Hint don't put extra semolina flour on small ones Tortellini as it will thicken the broth, so not so nice in the finished meal, you always want a broth to stay clear.

Stock for broth when boiling skim off the grey foam and cook for 2 hours

Broth alway  has to be clear in the finished dish

Use Chicken wings as they have less fat

Beef "Doppione Cut" very lean lower section of the rib section.

Onion Celery carrot tomato

Put all in cold water to start so the meat will release the flavours as hot water will shock the meat and veggies and will keep juices in 

Pop in fridge to bring fat to the top and remove as it surfaces the following day. 

Bring broth back to boil and. Cook 3 / 4 min in broth turn of heat and leave couple mins pre service. 

Vegetable gratin

Roast tomato in 1/2's brushed with olive oil and pop in oven 170 just to dry and soften 1/2 hour,  re brush generously with olive oil pop back for another 1/2 hr. Then top with a crumb of garlic, bread crumbs, Parmesan and  parsley cook further 1/2 hr this can done also with Melanzane, onions, zucchini and capsicums.  Serve with any cooked meats.