I like pasta for breakfast. It's comforting. Like oatmeal but with much more flavor. Maybe I just prefer savory to sweet in the morning, anyways, it's nice to not have to worry about making breakfast in the morning before I leave.
We rolled out our pasta and turned it into fettuccine and raviolis. This was all quite labor intensive. We used a large hand cranked past machine, carefully feeding our dough through it and bringing the rollers closer together after each feed, until we reached the desired thickness.
We then attached the fettuccine cutter and fed the flattened pasta sheets through this cutter to create our ribbons . We formed the raviolis by hand with sheets of very thin pasta. A true labor of love.
Our filling for the ravioli was a mixture of goat cheese, Parmesan cheese and fresh basil.
Chef, using a very quick and simple technique, created fettuccine Alfredo right in the pan. He tossed the cooked pasta, which
only took a very short time to cook, with a little pasta water, Parmesan cheese and butter.It was delicious.
The raviolis were carefully boiled (more like a simmer) and then served with a variation of the classic Alfredo. (Adding cream and omitting the pasta water
We took a break to preview the Garde-Manger Banquet that another class was putting on. It was incredible. Chef told us to take a good look because he expected us to take what we saw to a new level.
Nothing like a little pressure. It's hard to believe that we will be putting on a banquet like this in just a month! I get to invite 10 people. Who wants to come??
Tomorrow is the written final, a few last pasta recipes, and setting up for for our practical on Monday. My days are starting to blur together.
Goodnight.
No comments:
Post a Comment