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Andiamo Cooking School

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Tuscan Kale Salad with Raspberry Vinaigrette

Serves 4

2 bunches  Tuscan kale, raw
1/2c.           Toasted almond slices
1c.             Crumbled Feta cheese
1                Carrot, shredded
½c.            Dried cranberries, raisins, apricots or cherries
¼c.             red onion, small dice

Vinaigrette from below

Arrange attractively at the last moment.

Fresh Raspberry Vinaigrette

3c.  Canola Salad Oil
1c.  Raspberry-Champagne Vinegar
1T  Minced Garlic
1/4c. Chopped Fines Herbes
1t    Stone Ground Mustard
1T   Pesto
Salt and White Pepper
1 pint Fresh Raspberries, rinsed and stemmed

1. Combine all ingredients together except for the oil.
2. Emulsify.
3. Adjust seasoning as needed.
4. Lightly pulse in the raspberries.

Pasta Formula

1lb Flour (70% Semolina Flour, 30% All Purpose Flour)
1c. Eggs
2T Olive Oil

1. Place flour in a bowl and make a well in the center.  Pour the eggs and other ingredients into the well and mix smooth.
2. Knead the dough for five minutes until it takes on a satiny texture.
3. Run through a pasta machine to achieve desired thickness.
4. Place through the cutter to produce the correct noodle.
5. Allow fresh pasta to air dry for 30 minutes or overnight.
6. Boil in large pot with salted water until al dente.
7. Serve with your favorite Andiamo sauce.

Note:  You may flavor the pasta with vegetable purees and herbs if desired.
Remember you may have to adjust the flour ratio to absorb excess liquid.

Amatriciana Sauce

4fl oz  Olive oil
6oz      Pancetta or prosciutto
1.25lb Onion, diced
6fl oz  White wine
1large can of Tomatoes, diced in juice (6# can)
¼cup  Parsley, chopped
¼cup  Basil, chiffonade
2tsp    Marjoram, dried
2tsp    Basil, dried
Salt and pepper to taste

1. Heat the olive oil and render the pancetta completely before cooking it crisp
2. Add the onions and caramelize to develop flavor
3. Deglaze with the white wine, then add the ground tomatoes
4. Add all of the herbs and spices and allow to simmer for 20 minutes to develop the flavors
5. Season as needed with salt and pepper
6. Serve with freshly made pasta and shaved Pecorino Romano cheese

Risotto alla Milanese

4oz      Butter, unsalted
2fl oz  Oil, extra virgin
4oz      Onion, diced
2oz      Celery, diced
2oz       Leek, diced
1pinch Saffron
1lb        Arborio rice
4fl oz    Wine, Chablis
40fl oz  Vegetable broth or chicken stock
Salt and pepper to taste
½cup Parmesan cheese, grated

1. Melt the butter in a large tall pot and sweat the vegetables and saffron together over medium heat.
2. Add the rice and coat with the fats to ensure each grain is lubricated and not clumping together.
3. Increase the heat and begin to cook the rice until just lightly golden brown.
4. Deglaze with the white wine and reduce until almost dry.
5. Add the stock in small increments, stirring constantly over medium heat until most of the stock is absorbed.
6. Continue to add the stock until it all has been absorbed and the rice is creamy and tender.
7. Season with salt, pepper and parmesan cheese.
8. The amount of stock will vary so you may need to use slightly more or less depending on the rice and the heat it is being cooked at.
9. Garnish with rice with any type of protein and or vegetables that you desire.  Examples are: Lobster and Butternut Squash, Chicken and Asparagus, Wild Mushroom and Spinach.

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