ZOOM CLASS

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ZOOM CLASS

Sunday, November 1, 2020

Comfort of your own home

3:00 pm
 - 
5:00 pm
THIS EVENT HAS ALREADY TAKEN PLACE
EVENT:
ZOOM CLASS
Date:
Sunday, November 1, 2020
Time:
3:00 pm
 - 
5:00 pm
Location:
Comfort of your own home
Cost:
FREE - donations accepted on Elk website
Join Zoom PASTA Class now!

MEMBER
volunteers

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Online ZOOM Classes keep us engaged and connected to fellow Elks and friends.

Pasta Making with Tiziana Rizzo

THERE IS SOME PREP before the class: Please read and complete before Sunday!

Pasta for Lasagna (we will make during the class)
  • 330 gr of flour 00. (if you don’t have it all purpose works)  
  • 190 ml egg yolk - (between 8-10 egg yolks)
  • 12.5 grams of sea salt
  • 33 ml extra virgin olive oil
  • 15 ml of water (add water after mixing all the ingredients. The quantity of water vary based on the weather, and flour you are using. If it's too much water just add some flour and vice-versa)

Ground Parmigiano reggiano 1 cup

Ricotta 2 cups (if you like)

Besciamella
  • Whole Milk 1 lt
  • Butter 80 gr
  • Flour 80 gr  
  • Ground nutmeg
  • Salt

Bolognese Sauce  (PREPARE THE DAY BEFORE)
½ cup extra virgin olive oil
½ cup butter, cubed
1 cup onions, chopped small
½ cup celery, chopped small
¼ cup carrots, chopped small
¼ pound pancetta, ground (you can ask your butcher to do this)
1  pound ground veal
½ pound ground beef
1 pound ground pork
1 cup white wine
1 big can peeled tomato (Cento / San Marzano) - 500 gr
½ cup chicken or beef stock

Thyme and dried oregano
Salt and pepper to taste

To prepare the Bolognese Sauce (Ragù):
Finely chop the onions, celery and carrots.

In a large Dutch oven or saucepan, heat the olive oil and butter.

Add the onions, celery and carrots, salt and pepper and cook until they become very soft and begin to caramelize. (add water to avoid burning the veggie)

In a large bowl, mix together the pancetta, veal, beef and pork season with salt and pepper.

Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat.

Add the canned tomato, salt, pepper, time and stir well. Reduce the heat to low and cook for 2 hours or until the sauce is reduced.


SUNDAY - Join Zoom Class

https://us02web.zoom.us/j/4664864379

Password: Elks1108

MAKE A CLASS DONATION NOW

Online ZOOM Classes keep us engaged and connected to fellow Elks and friends.

Pasta Making with Tiziana Rizzo

THERE IS SOME PREP before the class: Please read and complete before Sunday!

Pasta for Lasagna (we will make during the class)
  • 330 gr of flour 00. (if you don’t have it all purpose works)  
  • 190 ml egg yolk - (between 8-10 egg yolks)
  • 12.5 grams of sea salt
  • 33 ml extra virgin olive oil
  • 15 ml of water (add water after mixing all the ingredients. The quantity of water vary based on the weather, and flour you are using. If it's too much water just add some flour and vice-versa)

Ground Parmigiano reggiano 1 cup

Ricotta 2 cups (if you like)

Besciamella
  • Whole Milk 1 lt
  • Butter 80 gr
  • Flour 80 gr  
  • Ground nutmeg
  • Salt

Bolognese Sauce  (PREPARE THE DAY BEFORE)
½ cup extra virgin olive oil
½ cup butter, cubed
1 cup onions, chopped small
½ cup celery, chopped small
¼ cup carrots, chopped small
¼ pound pancetta, ground (you can ask your butcher to do this)
1  pound ground veal
½ pound ground beef
1 pound ground pork
1 cup white wine
1 big can peeled tomato (Cento / San Marzano) - 500 gr
½ cup chicken or beef stock

Thyme and dried oregano
Salt and pepper to taste

To prepare the Bolognese Sauce (Ragù):
Finely chop the onions, celery and carrots.

In a large Dutch oven or saucepan, heat the olive oil and butter.

Add the onions, celery and carrots, salt and pepper and cook until they become very soft and begin to caramelize. (add water to avoid burning the veggie)

In a large bowl, mix together the pancetta, veal, beef and pork season with salt and pepper.

Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat.

Add the canned tomato, salt, pepper, time and stir well. Reduce the heat to low and cook for 2 hours or until the sauce is reduced.


SUNDAY - Join Zoom Class

https://us02web.zoom.us/j/4664864379

Password: Elks1108

MAKE A CLASS DONATION NOW

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