BASICS

IL PANE

you bread my mind!

Ingredients

​5 c. bread flour​

2 cups of warm to hot water

1 tbsp yeast

2 tbsp salt

2 tsp sugar

2 tbsp olive oil 

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Instructions

Add water, yeast and sugar into a mixing bowl, and let sit until yeast starts to activate (about 5 min). Then add salt and olive oil and mix, then slowly add flour, a cup at a time. Incorporate all of the ingredients by hand mixing. Knead until dough no longer sticks to your hands. Let rise for 1 hour and re-knead. Let rise again for another hour. Bake at 400 F for 50 min, or until golden. 

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TEHUACÁN PREPARADA

feeling bubbly

Ingredients

Ice

1 bottle of Tehuácan mineral water

2 limes

1/2 tbsp kosher salt 

1/2 tbsp of Miguelito or Tajin

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Instructions

Fill a glass with ice. Squeeze 1 and 1/2 lime into glass and add salt. Add tequila and Tehuacán. Mix. Add tajin or migueltio. Taste and add lime or salt to your liking. 

Enjoy! 

LA BRUSCHETTA

a toast to a good appetizer

Ingredients

(serves 6)

6 slices of wheat bread (recipe below) 

25 cherry tomatoes (cut into four) 

3/4 cup of olive oil 

1 tbsp of salt 

1/2 tbsp of black pepper 

1/2 tbsp of dried oregano 

1/2 tsp of crushed red pepper 

4 fresh basil leaves (chopped)

Manchego cheese 

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Instructions

Set oven to 400F. Cut tomatoes and place into a bowl, add olive oil, salt, pepper, oregano, and crushed red pepper. Mix and add basil leaves. Let sit in fridge for 5-10 min to cool. 

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Cut bread in half and place in oven for 10 min (5 min on each side). Take out and place on a serving plate, place tomatoes onto bread (excess olive oil onto bread). Add slices of manchego cheese to each bruschetta. Serve and enjoy.  

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IL PANINO IN MEZZO

gotta love a good pun-ino

Ingredients

6 Slices of bread 

1.5 tbsp of Ricotta per panino (so 9 tbsp total) 

Prosciutto (about 2-3 slices per panino)

6 Figs (cut in quarters) 

Arugula 

Olive Oil 

Balsamic Vinegar 

Salt and Pepper

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Instructions

Toast bread on skillet with a drizzle of olive oil to toast golden. Place arugula and figs in a mixing bowl and add balsamic, olive oil, salt, and pepper and toss. Spread ricotta onto toasted bread. Add prosciutto and top with the arugula salad. Grab a sparking water and dig in! 

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LA BASE DELLA SALSA

the sauce pasta-bilities are endless

Ingredients 

2 tbsp olive oil 

1 tsp of salt 

1 tsp of olive oil 

0.5 tsp of crushed red pepper

0.5 tsp of dried oregano 

3 garlic cloves peeled and halved 

4 sun-dried tomatoes 

1 tsp of capers

4 basil leaves 

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Instructions

Heat pan with olive oil on medium heat. Once thee oil is hot, add garlic and let the oil and garlic simmer for about a minute. Watch the garlic and be careful that it doesn't burn in the oil. If needed turn down the heat. Add basil, capers, and sun-dried tomatoes. Mix, allowing all of the flavors to marry. Add spices. 

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Now this sauce is ready to be made how ever you like: pomodoro, creamy artichokes, or simply add pasta to the base and enjoy a light alio e oilio pasta! 

IL CAFFÈ

Only the Best

Ingredients

Serves 4

1 box of paccheri pasta (or any tube shaped passed will do) 

Cheese sauce: 

1/4 c. shredded gouda

1/4 c. shredded sharp cheddar

1/2 c. of shredded mozzarella 

1/4 c. of heavy whipping cream 

1 tsp of flour to thicken sauce 

salt and pepper to your liking

Shrimp: 

1/2 lbs of fresh peeled shrimp 

1/4 golden onion, diced 

Chayanne pepper 

1 serrano pepper sliced

1/2 stick of butter 

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Instructions

Boil pasta 2 min before indicated time (leaving it al dente). Set aside while you make shrimp.

Shrimp

On medium heat, simmer onions and the serrano in butter until tender (3-4 min). Then season raw shrimp with chayanne, salt, and pepper and add to the pan with onions and serranos. Once the shrimp is fully cooked, transfer into a bowl adding the juices that remain in the pan. Allow them to rest while you make the cheese sauce. 

Cheese Sauce

In a deep pan, add 1/4 stick of butter and whipping cream on low to medium heat. Add flour, and stir. Once the flour has been incorporated into the mix, add milk and slowly start to add all of the cheeses, constantly mixing. Don't let the cheese mix stick to the bottom of the pan, and be careful not to over heat the cheese. Finally add the shrimp and its juices and stir. Then as soon as you are ready to serve, add the pasta and enjoy!