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Chef Mark Lieberman prepares Chestnut Tortellini with Fontini Fondue and Fresh Porcini Mushrooms
Tags:Chestnut Tortellini with Fontini Fondue recipe,cheflife,chestnut tortellini with fontini fondue,fresh porcini mushrooms,mark lieberman
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Good afternoon! Today we’re making a Chestnut Tortellili which is a ravioli with Fontini Fondue and some fresh Porcini that we have.
First thing we’re going is actually make the pasta dough in front of you today. First we’re going to use an all-purpose flour, if you go to key Mont or Northern Italy they tend to use softer flours as all-purpose flour. You start more in the south as well you start seeing as a dirham wheat and a semolina flour instead of using a— making spaghetti and harder pastas. And then the flour, this is a fairly rich pasta dish so a little appetizer of it, it goes along the way plus there’s lots of egg yolks in it. As again, from being from key mont region. The food tends to be richer, a lot more dairy-driven as opposed to Southern Italy where it is more olive oil based. We do one whole egg right in the middle, you could do this in your food processor if you like but I like getting a little dirty sometimes. The rest are going to be actually egg yolks, the more egg yolks you add to a pasta the richer and richer it gets.
When you start getting it in suddenly, most of the pasta doesn’t even have eggs in it all just dirm wheat and a little bit of water and some olive oil. And in the north though—they’re like have sometimes you can see up to eight or nine egg yolks and some amount of flour. Which result in fairly rich pasta as you can imagine which specially this time of year you’ll see with a lot of white truffles and do a really eggy kind of tally with a just shave couples on the top and real simple. Again the pasta is one of those things that I think people are little scared making at home. And pasta is very simple to make there’s not really a science to it and in fact I don’t have a recipe for this. I’m just kind of make it as we go along we add more flour to it. And now add a little olive oil put a little flavor and a little Lachine in the pasta and a pinch of salt, that’s it.
There’s no water, there’s no milk, there’s no other stuff that I won’t get the recipe, everyone has their recipe. But this is a northern Italian style of pasta with the chestnuts, it’s really nice. I’m right at the restaurant we’re serving with white truffles. I could bring my truffles today but totally I couldn’t, a little too expensive. We have fresh porcinis today we’re going to sauté in the sauce; we’re also going shade over the top. Which add a little bit of a brightness to this dish always gets to much in a pallet too heavy too rich you can see this is a little too wet . So at this point, reverse it, first we need to get more flour into it, you can wear gloves if you like but I ain’t going to get the pasta done already.
You want to be too wet, but you want to have a little of softness to it. We’re going to it. I want you to need is let it rest for 45 minutes. What that does, it allows to relax a little bit the glue hasn’t still developed but it allows you to work it to the pasta machine if you don’t want it to relax just try to work it through and it’ll break. It will be too tough. And the versatility of pasta is we can’t begin with this kind of pasta or you can throw in the mixture and we’re just fine. So we’re filling our pasta dough today with these chestnuts and a little truffle oil. Again sautéed with fresh porcinis, so a porcini or any wild mushroom I want you to make sure you clean them like the stem a little bit like this. Just taking off some of the outer stem which is a little tough and whenever you wash wild mushrooms. You never wash mushrooms in general but, a bun mushroom isn’t a big ordeal. Porcinis are or centrels , lobster mushrooms those kind of things, you just wash with a damped cloth the more water you add to it they’re like. Mushrooms are like sponges they just soak up tons of liquid. So you put them into the water to soak and add with a ten pound mushroom that‘s it doesn’t taste very much. If you find a wild mushroom that are lot woody like of pine needles sometimes you get like trumpets some other time you can just dip a real quick in water and just to get the debris off and then you clean off like that. Want to keep them relatively baked for the sauce just cook a full of it and you also want some of the meatiness that mushrooms are know for. Some save it for these for shading the on top.
A classic marriage of porcinis is garlic, I make that up but garlic is known as a great component that adds a lot of. And brings out the porcini flavor, what we’re going do here is going to sauté off with some mushrooms at a time. Start with the sauce, don’t shake the pan, you don’t want to crowd the pan either. Nice distribution of mushrooms, cook it with a little bit of sage and some more chalet. Again chalet as I spoke before is a under use American pantry it adds the depth of the onion everyone here but we don’t taste any. But this gives it complexity that we need. If you like and if you can’t afford porcinis you can find good porcini oil on the market right now which is gleam of truffle oil. I put it on the end of the last minute of your dish as I supposed to sautéing the sauce. Its kind of spongy in and the more you cook it the more spongy it gets. And at some point it turns not so good.
We use sage, sage is another fabulous ball winter time herb, let’s put some few poaches over in there. What that does it just add a little bit of aroma to it. Hardly ever in sauté mushrooms where sauté fish are made add chopped herbs to it. That big pieces of herbs, what it does is it allows to perfume the meat, and we can pull it out afterwards we don’t want big pieces of sage in a piece of fish. You I know I haven’t seasoned it yet we’re not going to season the mushroom until the end and again if you add salt or anything it pulled the moisture out. If you add salt to this, it’s going to start seeping and you’re not getting color on the mushrooms.
Once they’re pretty much you’re start seeing a brown a little bit on the side we’re add our butter. Butter just two things makes taste better and it gives it color because the milk fat will start to caramelize and gives more color to the porcinis. Don’t want to make the mushrooms on a high heat as supposed to a low heat well. Fondue is pretty much cream based or a rue flower and butter base and it’s just melted cheese. Classical Swiss fondue is made from a gruyere actually a menthol cheese and is almost a raw muddy cheese. What we’re going to use today is a fontina which is an Italian cow milk cheese. Which when it melts produces a nice white flavorful sauce but doesn’t over power because if you want to taste the chestnut and porcinis we don’t want the sauce. That parmesan cheese. You know parmesan cheese? Parmesan cheese are a bit too strong and at the end of the day we’ll be eat chestnuts and parmesan of cheese. This little heavy cream, heavy cream is not the enemy when used in moderation. It’s like once we add the cheese to it, we’re not going to use this all for all in our plate. It’s going to be a little spoon in the bottom, it’s an another different component to the dish. Fontino cheese is regularly available on the store so that’s also nice if you’re going to the grocery you can fontino cheese. If you don’t want to use fontino you could use another cheese that has a relatively nice melting point like a grea cheese or you could use a montaso cheese which is casmo Italian cheese also it will give that nice double consistency if you add like a shizmo cheese. What happens to shizmo tends to curdle a little bit you won’s have a nice lustrous sauce in the bottom. We do this and this with the spoon. And you add the cheese to it you don’t want to get too hot. And what will happen is the cheese will tend to separate, you’re aswell making a sauce with the cheese, that’s what you’re doing here. Now it comes to simmer a little bit and add our fontino cheese to that and it cook slowly. Again this is a sage, I’ll just try to infuse different components that way you can emphasize the sage got the fontinis. Like if I had a fontini crafts in this and just strained it out and that way you get another layer of ingredient. We get there slowly. This is our chestnut tortellilis another frozen and I’ll explain why it is freezing. Anytime you make fresh pasta soon as you start to work it, knit it, the doughs starts to dry out there’s something wrong in freezing fresh pasta, it freezes really remarkable and you can actually take it from the freezer and straight to the hot water and it will cook with in three to four minutes. And I’ll cook them enough for you. And in fact in the restaurant this is how we do it. There’s not a space capable of holding fresh pasta, unless we do like fetuccini we’ll keep it fresh. All our stuffed pastas we have to freeze just because they’ll start to crack and dry out this is also can make a big batch of it, you don’t want to make raviolis everyday. Okay, here you are, whenever you’ll going to make on the weekends with the children or if you have a kind of ravioli party which kind of party that sounds like kind of cheesy but actually I never done one before though. But it should be fun. We’re going to watch our one of this. You don’t need to put oil on the water or that myth created. Oil is doing is kind of smidge on top you want to put on a nice pot of boiling water that it isn’t over crowded and give a little stir every two to three minutes it won’t stick. And then if you make pasta and hold which one is you don’t want to rinse off your pasta unless you make a pasta salad. You want to pull out of the water, drained it well and then dress it with olive oil. Olive oil will keep it sticking but also allow the starch to stick on there to keep wash it the starch will run off. And what happens when you make your own sauce, the sauce it isn’t going to stick to it like a spaghetti sauce in the bottom and your pasta on top.
Those are ready and you saw how fast they cook from the frozen state. So don’t be afraid to go home and make pounds of ravioli and store them in your freezer. Make sure before you freeze it all, freeze them like berries, put them on a sheet pan or cooking sheet pan and throw them into the freezer and freeze them separately and put them back across the baggies if you don’t you’re going get a big ball of raviolis which if you want to do that I guess you can.
Again the sage, you see we had sage in all three components just a little bit in here there as I supposed we’re putting a lot of sage in porccini and a lot of sage in there. you put a little bit on each component you’ll tasted. Start plating this, we’re going through the bottom. You see it’s browning up nicely and we’ll dry a little bit. Generally you don’t want to throw away this cooking liquid because it’s very valuable that’s why you could use to thin down your sauce. You have the spaghetti sauce, use the pasta liquid it has starch inside it and will thicken up your sauce. Like you try to cook it seasonally you can just feel better like you don’t want to eat tomatoes and basil. But you want to eat butternut squashed and chestnut tortellillis. So let’s toss, we’re going to add our fresh porcinis in the bottom of the plat, I’m just going to take chestnuts, and we’re going to take our fresh pocinis now. And cut them real thin, a little olive oil just to give a little flavor. And a little bit of salt.granish a little bit of sage on top. And chestnut tortellili with fontini fondue and fresh porcinis.