Ravioli: the Original Recipe of Tuscan Tordelli from Locanda da Sesto 

Nah, it only takes 9 hours start to finish!

In effetti ha una bella faccia, da Actor's Studio ma della sublime bellezza della lingua italiana e della sua musicalità ne vogliamo parlare?! Arricchita in questo caso dalla leggera e dolce calata toscana.

Io aggiungo la bietola anche nel sugo di condimento....

Ciao. Non c'entra una mazza con la cucina, ma vorrei che mi togliessi una curiosità...potresti elencarmi, per ogni provincia, lo stereotipo ad essa collegato. Di Pistoia, ad esempio, so che sono considerati molto volgari (Renzo Montagnani in Rimini Rimini docet). Grazie 😊

@@bruttosporcoecattivo Ti provo a rispondere io: a Carrara sono liguri, a Massa sono sempre liguri (ma un po'meno), a Lucca sono tirchi, burrasche e puttane le vengon da Pistoia, a Prato sono tutti stranieri o del sud (e i pratesi "veri" si sentono tutti fenomeni), a Firenze la gente è super-polemica e, come a Prato, pensano tutti di essere i migliori del mondo, a Arezzo sono contadini e mezzi umbri, a Siena si bombano i cavalli, Grosseto è tipo il Texas, a Livorno non c'hanno voglia di lavorare e si chiamano tutti con dei nomi strani, a Pisa sono pisani. Spero di essere stato sufficientemente esaustivo!

@@lorenzobalestri5596 a Pisa son pisani...t' hai detto tutto...👍😁

i lucchesi mi danno l'idea di essere tutti figli di parenti stretti, non brillantissimi ecco

You could make a mushroom duxelles of a sort with the carrot, onion, and so forth, keeping most of the rest of the recipe the same - just make sure that the mushrooms are sautéed properly to avoid making the interior of the ravioli soggy - and wind up with a very similar experience (provided you're good with ovo - the pasta itself will be very different if you're slanted vegan). The sauce, on the other hand - well, that's a crapload of mushrooms if you want to duplicate it (there's a lot more meat in the sauce if you're going for a big batch), but you could probably stretch it out pretty good with a combination of soy stuff and eggplant. I'd still stick with all shrooms for the tordelli themselves, though, as it gives you a lot more options with different sauces, toasted, fried, and so on.

È bello vivere in italia perché si mangia bene?!

@@paolopiccoli5199 perché si mangia bene e perché è uno dei paesi più belli del mondo (arte storia e paesaggi) con tutti i suoi problemi

I think the point is to avoid browning the meat too much, cause it would cover all the other flavors (parmisan, thyme, chard, etc)

@@mangelo3246 I guess after mixing the browned meat, it would still absorb great flavors since it's finely minced. But I get your point as well.

I see this in pretty much every single recipe that doesn't directly come from italy It's a thing that is, usually, not traditional in lots of recipes and it's only been little time since chefs have actually started doing it in their own recipes I see them as two different schools of thought Browining will get you the meatier flavor, not browning will get you the more vegetable flavor If you have VERY high quality meat, I think the best option is to go with browning anyway, because you'll get the vegetable flavor from the meat anyways (if it's cow meat, I don't know about pork meat) --> but I'm not a chef I just love meat so I'd brown anything anyways almost always

Die Tordelli sollten gefüllt sein mit Ragù bianco und die Soße sollte eine normale Ragù sein. Bei ragù gehört das Fleisch zart und zu sein. Wenn du es zu lange bratest könnte es tu trocken werden. Deswegen sollte man für ein traditionelle ragù das Fleisch köcheln lassen, bis es zart und gar ist. Trotzdem ist kochen halt etwas persönliches, also musst du tun was du selber möchtest. Vielleicht wird es zu trocken oder vielleicht wird es nóch leckerer und wissen wir nicht was wir vermissen. Jedenfalls in bocca al lupo e buon appetito!

if it was heavy browned, those surfaces when blended would not break down and cause an off texture in the dish as they were more hard

Semola Is durum wheat, while farina (flour) is regular wheat. Usually to make ravioli half of the total flour is semola while the other half is farina. Semola makes pasta more porous and it can help to make it less sticky. To make pasta with no eggs all the flour needs to be semola. To solve better your problem I suggest to let the pasta dry a bit after the rolling process, u can use a table cloth covered a bit with semola. Then u can cut it and use to make whatever u want

​@@giacomomatera7934 Traditionally, in Northern Italy, only farina (white wheat flour, aka ap flour) was used. Durum wheat is a Southern produce. I personally find that durum wheat never allows you to roll your dough thin enough. A "true" egg dough, Northern-style, never contains semolina (durum wheat) flour, and should be rolled out super super thin. In recent times I am seeing chefs mix in durum wheat in their doughs, possibly because it gives more of a bite to the final result. However that bite will make fresh pasta more similar to dry pasta (e.g. spaghetti), and that is not the traditional texture you want from a Northern-style dough. That said, Italians are more and more mixed, and the national taste is 'Southernizing' more and more. So you'll hear different opinions on this one. These days I have to tell trattorie to cook my ravioli one or two minutes longer (and that wasn't the case even just a decade ago). The dough sure must not be soft, but not exactly 'al dente' as durum wheat pasta, either. Too often these days you're given uncooked fresh pasta, and I'm quite sure it's because cooks are mimicking the final texture of dried pasta (or possibly customers are asking for that texture). Either way, it must be someone who didn't grow up eating Northern-style doughs.

Grazie per lo schiarimento, capisco un po meglio..abito a Roma e in fatti, non ordino quasi piu i ravioli quando vado al ristorante perche la pasta è dura e secca o non abbastanza cotta... niente di piu buono che il ravioli morbido, che si tiene bene certo pero delicato morbido@@Ardoxsho .invece i spaghetti freschi con solo semola grano duro, non è male. (secondo me)...

If you tried this recipe and did that, you would burn the meat, you can't make it in that way

@@tiziochehaigiavisto3976 or you can just colour it right... I guess boiling it is by far the worst option

@@desktopuser2912 Not really in a very long cooking process. Searing the meat has the aim to avoid that the meat losing its liquids, which is exactly what happens in the long cooking process

@@stanvanillo9831 Sources for what you said?

@@stanvanillo9831 indeed. This myth about searing is pretty annoying, just like: do not poke the meat or it will lose all its liquids as if it was like a water balloon. Maillard reaction is purely for flavor. By the way, cooking it for a long time is not for nor it loses all its liquid - a pretty preposterous idea - but to break long protein fibers and collagen

direi di no, anzi per le modeste quantità di casa è molto meglio tagliare a punta di coltello

@@pieroguadagni1670 Grazie. Lo farò.

cook it as presented first and experiment yourself with different ingredients and methods after. best way to learn the whys

@@rithessa Interesting that because I expressed a need to have a share of the chef's knowledge, you would rush ahead and assume I don't know how to gather my own, but thanks that you took the opportunity to explain such a mundane and everyday fact to me, it must've been exhilarating for you when you found about it.

@@ashnur as exhilarating as your predictably boring belittlement, yes. enjoy the last word though

Your question is a bit vague. As to the “how”, the procedure was clearly demonstrated. As for “why” certain methods and ingredients are used, the simple answer, as in much of traditional regional cooking in Italy, is that it’s the way it’s always been done. What specific technique or ingredient are you wondering about? I myself would question, for example, why the meats for the sauce are browned in larger pieces first, and then processed, rather than using ground or minced meat to begin with as in a Ragù Bolognese, which it closely resembles.

@@man0sticks Sorry my man, but you either didn't try or you tried and failed to understand what I wrote. As for your own thoughts, I personally don't have the hubris to pretend to be able to help.

Noodles are just long shaped pasta in English language

Also noodles don't have to be pasta. They can be made from different kinds of doughs. Many Asian countries have their own noodles.

Uguale ma ci si mette più tempo. Semmai non capisco perché non la macinano a crudo.

@@federicoclaps5099 credo che lo faccia perché dopo averla tritata non la soffrigge più e aggiunge i liquidi per farla sobbollire. Nella sua logica lui brunisce l’esterno della carne in modo da donarle sapore senza far buttare via tutta la sua acqua interna (che impedirebbe questo processo), e poi la trita. Se avesse tritato la carne da cruda e poi l’avesse soffritta avrebbe dovuto asciugarla completamente dell’acqua che avrebbe cacciato per ottenere un po’ di brunimento, ottenendo un ragù dalla consistenza meno morbida immagino.

Io faccio tre minuti di auto e ci sono. Ti consiglio anche la carne ottima.