Recipes
Courtesy of Loren Falsone Brassil Chef/Owner The Table
Semolina
Pasta Dough
- ½ pound semolina flour, plus more for rolling dough
- 2 tsp. Kosher Salt
- 1 Tbsp. Finely Ground Black Pepper
- 5 oz egg yolks
- 1 Tbsp. Extra Virgin Olive Oil
*Method
Combine
all dry ingredients
- Combine Yolks & oil
- Mix the dry and wet ingredients together to form dough The dough should be damp but not tacky.
- Kneed to form the gluten for about 5 minutes Wrap in plastic wrap and let rest for 30 minutes Quarter dough, Roll out each quarter of pasta using extra semolina flour and rolling pin, wrap up reserves in plastic while rolling.
- Guide pasta through Guitara or cut by hand Lay out pasta on parchment paper
Rapini
& Garlic Sauté
- Extra Virgin Olive Oil (approx 1 Tbl.)
- 1 head rapini
- 2 Tbsp. Sliced garlic
- 1 tsp crushed red pepper
- Kosher Salt
*Method
Rapini
- Bring 4 qts salted water to a boil
- Blanch Rapini for 3 minutes, pull from water & shock in ice bath Once rapini is cold pull out of water, pat dry & rough chop Peel & slice garlic Heat up oil in a medium sized sauté pan Sauté garlic until slightly colored Add in crushed red pepper Add in salt Add in rapini and cook until hot
Poached
Egg
- 1 egg, crack and place in small bowl
- White vinegar
- Parmigiano , shaved thin for garnish
*Method-Poached
Egg
- Heat up 1 qt water to 170 degrees in a small Sauce pan
- Add 2 tbsp. White vinegar
- Swirl water and drop in egg
- Cook until white is no longer raw about 3 minutes
- Pull egg and hold on paper towel
*
To Serve
- Cook pasta in boiling salted water for 1 minute after it comes back to a boil. ( you can use rapini water!)
- Add cooked pasta to sauté pan and toss with rapini & garlic
- Place in bowl Top with poached egg Garnish with sliced Parmigiano
