Bruschetta

         

            Bruschetta is one of the simplest, yet most complex antipasto (starter dish) I have produced. There are so many different variations of bruschetta that some would argue we have lost what bruschetta truly is. Based on my research, and talking with some true Italian friends that are chefs, bruschetta in its original form is grilled bread rubbed with garlic and topped with olive oil and salt… That’s It.

            As generations have past, the true definition of this classic continues to change even in its country of origin. My earliest memories of bruschetta bring me back to the kitchen I started my journey as a chef in Sarasota, Florida. The chef who trained me, and asked that I not mention his name, was born in Naples, Italy and is a third-generation chef and first of his family to come to America. The one thing he has consistently said about bruschetta is, “The bruschetta bread is like a blank art canvas, what you place on it can never be wrong.” When asking what he meant by this as a young chef, he told me that there is no possible way to mess bruschetta up because it is what you want it to be.

            Over the years, I have made many different variations of bruschetta. Today, I share with you the one that my mentor likes the best.

INGREDIENTS

1 Fresh Baguette

8 oz Fresh Mozzarella (Diced)

½ cup Red Onion (Diced)

1 cup Roma Tomato (Diced)

½ cup Fresh Sweet Basil

½ cup Balsamic Vinegar

Olive Oil

INSTRUCTIONS

1.      Dice mozzarella, red onion, tomato into small (approximately pencil eraser size) pieces.

2.      Remove basil from stems and cut into thin strips.

3.      In a mixing bowl, combine mozzarella, red onion, tomato, and basil being careful not to damage the ingredients.

4.      Add balsamic vinegar to this mix and combine.

5.      Place mix in refrigerator for 1-2 hours to allow mixture to marry.

6.      Slice baguette into ¼ inch thick pieces using zero angle cuts.

7.      Place slices on a baking sheet and drizzle each with olive oil to cover just the top of the bread.

8.      Place baking sheet into oven at 500 degrees to toast bread being careful not to burn or brown the baguette (approximately 4-5 minutes).

9.      Remove baguette slices from baking sheet onto chosen serving surface.

10.  Using a small spoon, scoop a heaping portion of the bruschetta mix from bowl onto each baguette slice.

11.  Drizzle each finished bruschetta piece with the balsamic vinegar from the mixing bowl (this will assist in the flavoring of the final product and offer a unique infused flavor).

         This antipasto has brought back some great memories for me. It is truly a representation of the simplicity of food that we sometimes forget. I hope you enjoy.

Chef Tufaro

FRESH EGG NOODLE PASTA

           

            Traveling has brought many things in my culinary eye to the front of my thoughts. One of these thoughts is, ‘Why do restaurants use boxed pasta?’ I understand the simplicity of it and possibly the lack of time, knowledge, and equipment but while traveling through Little Italy in NYC, I realized that even as small as some of these restaurants were (and busy all the time) I did not site to a pasta dish that did not use fresh pasta.

            I have stated many times in the past that friends don’t let friends eat box pasta and I live by this still today. This is because, I believe, the little time and care it takes to make a simple pasta dough and prep for cooking is well spent on good friends. And let us be honest, if you want to impress a significant other… Fresh Pasta Does This!

            After talking with the chefs around Little Italy, and some members of or society that are of Italian descent, I can to the conclusion that most use a simple egg noodle pasta for everything they make. Truth be told, this is nothing fancy when first constructed but when it is completed it might be the reason the Earth spins.

INGREDIENTS

4 Large Eggs

3 ½ cups All-Purpose Flour

1 tbl. Water

1 tsp. Salt

INSTRUCTIONS

1.      Place flour and salt in mixing bowl and combine using a fork

2.      In a liquid measuring cup, place eggs and whisk till combined. If the eggs do not measure to 7/8 of a cup, add water till reaches measurement.

3.      Using a dough hook, slowly add egg mixture to dry mixture on slow/medium speed. (If combining by hand, create creator in flour and add egg mixture. Combine)

4.      Add water and mix for approximately 4-5 minutes or until dough combines and is smooth. (If dough is dry and crumbly, ad water 1 tbl. At a time till smooth. If dough is to wet, sprinkle with flour till smooth consistency.)

5.      If using dough hook, remove dough from bowl to a smooth floured surface and kneed till dough is smooth in texture.

6.      Cover dough ball with a clean towel and let sit for 20 minutes.

Depending on what is going to be done with this pasta dough will depend on what is done next. This is completely up to you as the creator of you dish. I have personally used this same dough recipe for everything from spaghetti to ravioli, lasagna to fettuccini, and everything in between. I have friend it, baked it, and boiled it with great success. I hope this success continues into your home and a small piece of Little Italy becomes your kitchen.

NEW YORK STYLE PIZZA DOUGH

     

     This year, I had the joy of traveling to the Big Apple in search of something that had always been missing: the secret to great pizza dough. At a point in my life, I decided to try something different and became a chef at a small Italian restaurant. Though I chose this for multiple reasons, the main reason was to figure out how to make a quality pizza like they have almost everywhere in New York City.

     After much testing, gaining about 5 lbs., and talking with some of the best pizza chefs in the state I believe I have figured out the secret… IT’S THE WATER! I know we can not all have New York City water (I did bring almost a gallon home on the plane to use at a later time), but with their input and some trial and error the creation of a great NY style pizza is possible anywhere.

INGREDIENTS

6 cups All-Purpose Flour

2 ¼ cups Water (Lukewarm)

1 tsp. Instant Dry Yeast

2 ½ tsp. Salt

2 tsp. Sugar

1 Tbl. Olive Oil

INSTRUCTIONS

1.      In a mixing bowl, place water at lukewarm temperature

2.      In a separate bowl, mix flour, salt, sugar, and yeast till combined (a fork works best for this)

3.      Using a dough hook, slowly add dry ingredients to the water allowing time to combine and form dough ball. Mix until all ingredients are incorporated.

4.      After dough has formed, add olive oil and allow to adhere to the dough ball.

5.      Take dough out of mixer and place on a smooth floured surface. Divide dough into 4 equal parts (each weighing approximately 12 oz.)

6.      Knead each ball for 3-4 minutes to finish incorporating olive oil into dough.

7.      Place individual dough balls in oiled, sealed quart sized containers OR oiled quart size zip-loc style bags.

8.      Refrigerate for 10-12 hours (the longer the better).

9.      Remove from refrigeration and allow dough to sit at room temperature till double its original size.

10.  Stretch and form as desired.

Baking pizza at 425 degrees is ideal but can vary based on toppings and environment. I have used this same dough for making pizza on a grill with great success as well.

I hope you enjoy this pizza dough recipe as much as I enjoyed creating it.