COOKING CLASS RECIPES
ENJOY PASTA
Our cooking school born in the house of my grandma, I use to host
students from all over the world in her house.
Since then we never stop to share our passion for pasta, here the
recipies of the cooking class.
CHEF MARCO BENEVENTO
My love for food
comes from when I
was very young. I
grew up in a small
town not far from
Florence. As a kid, I
enjoyed being
surrounded by my
family farm. I
learned the massive
amount of work
there is to bring an
ingredient to tour
table. Being in
direct contact with
nature is how I
developed the
passion and respect
for food. But my
lovely grandmother
is who taught me
how to make fresh
pasta. After culinary
school in Florence, I
started my career in
traditional Tuscan
restaurants. The very first one was called: "Toscani da Sempre".
Afterward, I made my way to London and discovered new styles and
tastes. Then went to Spain and fell in love with the Nikkei cuisine. I
came back home and worked for some of the most renowned
restaurants in Florence, such as the "Cestello Ristoclub" and "The
Fusion Bar" by Ferragamo. After a while, I decided to go back. Back to
my origins, to what my grandmother and I loved to do together. An
unreasonable amount of pasta!
PASTA DOUGH
Classic Italian Pasta dough:
200g Flour
2 Eggs
Semolina for dusting
Squid ink Black Pasta:
200g “00” Flour
2 Eggs
Squid Ink 6gr
Semolina for dusting
Green Pasta:
200g “00” Flour
1 Egg
2 Table Spoon Spinach purè
Semolina for dusting
FILLINGS
Ricotta cheese and lemon zest:
Ricotta (sheep or cow) 150gr
Parmesan 15g
Olive oil
1 Table Spoon
Salt
Pepper
Lemon Zest to taste
Burrata, Lime and capers:
1 small size burrata
Parmesan 1og
Olive oil 1 Table Spoon
Salt
Pepper
Lime Zest to taste
10gr capers finally chop
This are examples of fillings, play
and match your own one.
Sauces:
TUSCAN RAGU’
Meat 500gr
(you can use many different kind of meat as: Ossobuco - Rabbit - Duck - Lamb -
Venison) we suggest to use a tough mussels as a shoulder or legs
Onion 1
Celery 1
Carot 1
Pepper
Salt
Herbs (rosemary, sage and bay leaf) you can use many herbs as you like.
Tomato Paste 30gr
Red Wine 300ml
In a Casserole add three spoon of EV Olive Oil, then meat, some salt and pepper.
Keep cooking the meet on medium/high heat until the meat is nice and gold
(caramelize).
In the mid time start to chop finally your Soffritto base (carrot, celery, onion).
When the meat is caramelize turn the heat on slow, add your vegetable and then add
and the herbs as Sage, thyme or whatever you like.
Sweat the vegetable for a couple of minutes and then add your tomato paste. Add
your wine.
Now you can turn the heat on minimum and place the leads on the casserole. You
have to cook this sauce at least 2 hours on low heat.
Check time by time if there is enough moist in to the casserole, add water otherwise.
Pull the meat out of the bone with a fork, it should fell off really easily. If the meat
still tough it means you have to cook the sauce longer.
Cook your pasta in the sauce and add some parmesan out of the heat.
RAVIOLI DEL PLIN
GORGONZOLA SAUCE
Garlic cloves 2 (crack but not peeled)
Thyme
Butter 50g
Parmesan
Gorgonzola 2 Table Spoon
Salt and Pepper
Truffle oil or fresh truffle
Honey
In a Pan, infuse the butter with the thyme and the
garlic cloves, until the butter is melting and
bubbling, wait until the butter is turning brown.
Add a full ladle of pasta water to the pan, add your
gorgonzola and then switch off the heat.
Drain your pasta from the boiling water and add it
into the sauce, turn on the pad on high heat and
start mixing. Keep moving the pan to help the sauce
to get creamier.
When you will reach the right consistency you can
switch off the pan and then add your truffle oil or
fresh truffle.
Add parmesan out of the heat and then mix until
melted.
To garnish you can grate some fresh truffle on top or
you can add some drops of olive oil, we love to
match we some honey (just a touch).
BROWN BUTTER SAUCE
Garlic cloves 2 (crack but not peeled)
Sage
Butter 70g
Parmesan 20gr
Salt and Pepper
In a Pan, infuse the butter
with the sage and the
garlic cloves, until the
butter is melting and
bubbling, wait until the
butter is turning brown.
Add a full ladle of pasta
water to the pan and then
switch off the heat.
Drain your pasta from the
boiling water and add it
into the sauce, turn on the
pad on hight heat and start
mixing. Keep moving the
pan to help the sauce get
creamer.
Add a lot of parmesan out
of the heat and then mix
until melted.
AGLIO, OLIO E PEPERONCINO
Garlic cloves 2
Pepper
Salt
Rosmary
Olive Oil 20g
Chille pepper
Lime zest
Parmesan 30gr
Finally chop the garlic and chillies. Place the ingredient in a pan with the olive oil
and pepper.
Turn the heat on medium until the garlic is turning gold.
Add the pasta water to the sauce and then switch off.
Drain the pasta and cook the pasta in the sauce for about 3 minutes, you can add
herbs as you like (dill, parsley or basil) and grate some lime zest.
Switch off and add the parmesan.
