“Much ado about FOOD”Cooking Demo Recipe

Alfredo SauceIngredients

1 stick (1/2 cup) plus 1 tablespoon unsalted butter1/2 cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling

2/3 cup heavy cream1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking InstructionsMelt 3/4 stick (6 tablespoons) butter in the cooking pot. Add cooked pasta and toss to

coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.

Sprinkle with additional cheese and serve immediately.

“Much ado about FOOD”Cooking Demo Recipe

Basic Pasta Dough 1 pound all-purpose flour 4 whole eggs, plus 1 yolk

1/4 cup extra-virgin olive oil Kosher salt

1 to 2 tablespoons water or more if needed Cooking Instructions

Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive

oil, salt and water. Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorpo-rate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to

really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it

is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, tooth-some texture of your pasta is formed. When the pasta has been kneaded to the perfect consistency, wrap it in plastic

and let rest for at least 1 hour. If using immediately do not refrigerate. Roll and cut the pasta into desired shape.

Ingredients

“Much ado about FOOD”Cooking Demo Recipe

Basic Pasta Dough (Pasta all' Uovo) Food Processor

1 pound all-purpose flour 2 large eggs

8 large egg yolks 1 teaspoon salt

1 tablespoon extra-virgin olive oil

Cooking InstructionsIn the bowl of a food processor, combine the flour and salt. Process to mix well. With

the machine running, add the eggs, egg yolks, salt, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.

Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to

the manufacturer's instructions.Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2

minutes. Drain in a colander and serve with desired sauce.

Ingredients

“Much ado about FOOD”Cooking Demo Recipe

Chocolate FondueIngredients

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken 14 ounces bittersweet or semi sweet Chocolate

2 tablespoons Frangelico (hazelnut Flavor) or Amaretto (Almond Flavor) liqueur, optional 1/4 cup finely chopped hazelnuts or almonds, optional

Cooking InstructionsHeat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate.

Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue

to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired

consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Ideas for Dipping choose 3 or 4 selections of the following: Hazelnut or almond biscotti Salted pretzel sticks Cubed pound cake Sliced bananas Stem strawberries Sectioned navel oranges Ripe fresh diced pineapple

“Much ado about FOOD”Cooking Demo Recipe

Fresh Tomato Sauce 2 pounds ripe tomatoes 3 tablespoons extra-virgin olive oil 1 red onion, finely chopped 3 garlic cloves, thinly sliced 1 tablespoon fresh thyme leaves 1 oregano sprig Pinch chili flakes 1 teaspoon sugar 1/4 cup grated Parmesan, plus more for garnish 1/4 cup chi�onade basil, plus whole sprigs for garnish

Cooking InstructionsBring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1

minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop

the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed,

and roughly chop).Heat a large sauté pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and sauté for 2 minutes. Add the thyme leaves, oregano sprig, and chili

flakes and sauté until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.

Ingredients

“Much ado about FOOD”Cooking Demo Recipe

Traditional Pesto SauceIngredients

1 cup of fresh basil 1/4 cup of freshly grated Pecorino cheese

1/3 cup of freshly grated Parmesan 2/3 cup of extra-virgin olive oil

1/2 cup of pine nuts 2 cloves of crushed garlic

Salt

Cooking InstructionsChop the basil, garlic, pine nuts and salt in a food processor until a purée has

formed. Slowly add the olive oil, whilst the processor is still running and continue to blend for a few seconds. Switch the machine o� and stir in the grated

cheese. The sauce is now ready to serve, store in the refrigerator or freeze.