When we put together a family of chefs, we're sending a message to people who aren't even chefs yet that there's promise for them, that there's room for them, that there's potential for them at the top of the business.".
Deglaze pot with red wine and boil until wine is reduced by half.Add tomatoes, browned meat, oregano, and chicken stock.
Bring sauce to a simmer and cook 1 hour, stirring occasionally.Stir in butter and red wine vinegar.. Bring a large pot of salted water to a boil.Add pasta and cook to almost al dente.
Drain pasta and gently toss with sauce and little pasta cooking water, as needed, to loosen sauce.Simmer over moderate heat until combined.
Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil.
At Monteverde restaurant in Chicago, chef and owner Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese sauce using chopped cured meats in the base, along with ground beef, onion, tomatoes, chicken stock, oregano, and red wine.Makes about 10 rounds.
Then, create your own design as you top each round with the roasted nuts and candied fruits.Work quickly, or the chocolate will set before you've accomplished this.
If the nuts and fruit do not stick to the chocolate, lightly dip them in the bowl of tempered chocolate and "glue" them to the top of the disk.When you finish these, repeat the process until you have used all of the tempered chocolate, nuts, and candied fruits.. Set the mendiants aside to harden until ready to serve.