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Rosali Peccia - The Modern Cookbook with Steven Martelli

by Rosali Peccia January 05, 2017

Rosali Peccia - The Modern Cookbook with Steven Martelli

Rosali Peccia, Copywriter

As the holidays unfold, your knack for experimentation in the kitchen may too. A special time of year deserves something special on the table. We've teamed up with Steven Martelli, Chef, Culinary Student, and Food Stylist to show you just how it's done. 


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Steven loves experimenting with different flavours and textures. He also doesn't shy away from inspiration online: "As a chef, I never want to stop learning. I love to explore what's out there especially when it comes to seasonal dishes or ethnic cuisines" he says. Steven is always looking for new ways to revive old favourites. He also loves to post his creations online, so that he can share with family and friends. "I use my tablet a lot. It's like a digital cookbook. I snap photos of my work as I'm cooking, and that way I can always refer to them in the future", he says. The tablet is essentially the modern cookbook. With the help of apps like Pinterest, Facebook, Instagram, and YouTube, the internet offers you the ability to own curate an endless cookbook, completely customized by you.

But unlike traditional cookbooks, tech in the kitchen can be tricky. Between spices, specs, and oils, touching your device requires a little caution. So Steven uses the Phantom Glass HD (available for Ipad or Tablet), a screen protector that is perfect for kitchen fingers. It's made with oleophobic coating to repel oils and anti-shatter tempered glass to protect from overheating your device.

In between scrolls, he keeps his device propped up on the Cabrio (or Universal Folio for tablet) which features a folding grip cover that doubles as a stand. It is also made with a hard shell back that won't soak up spills and is easy to wipe clean.  

Finally, when he's all done, he uses the Microfibre Cleaning Cloth to quickly remove excess oil and fingerprints with a single swipe. 

So now that you have the tools, let's get to the cooking! Steven shares his Ricotta & Spinach Raviolone recipe with us. Check it out!

 

Christmas Recipe: Raviolone (w/ spinach & ricotta) 

This recipe has been in our family for decades and is a family favourite. We make these for any occasion; the holidays, special events or just that excuse you need to get everyone together. Enjoy!

Pasta Dough Recipe:

(Serving size = 4-6)

Ingredients:

4 eggs 

190g drum semolina flour

190g "Tipo 00" flour

1tbsp olive oil

1 tsp salt

 Directions:

(When using Mixer)

1) Sift semolina flour, tipo 00 flour and salt together

2) Add 4 beaten eggs & tbsp of olive oil

3) Mix with dough hook attachment until all sides of the bowl are clean

4) Once done, place dough in your fridge and let set for at least 30 minutes

 

Tomato sauce:

Ingredients: 

2L ground tomatoes

750ml chicken stock

156ml  tomato paste

100g small diced onions

50g small diced carrots

50g small diced celery

3 tbsp olive oil

1 tbsp sugar

1 tbsp salted butter

1 tbsp dried oregano

1 dried bayleaf

1 tbsp fresh basil

1 tbsp fresh parsley

 salt & pepper to taste

 Directions:

1) Add olive oil to pan, on high heat, begin sautéing onions, carrots and celery

2) Add tomato paste into pan

3) Add chicken stock and ground tomatoes

4) Bring sauce to boil and down to a simmer

5) Add sugar and all fresh / dried herbs 

6) Let simmer for 1 to 1.5 hrs

7) Add butter and salt & pepper to taste

 

Spinach & ricotta stuffing

(Serving size= 4-6)

Ingredients:

250g of ricotta cheese

1 bag of baby spinach

1 tbsp of breadcrumbs (Italian blend)

1 tbsp of parmesan cheese

1 tbsp olive oil

Directions:

1) Blanch spinach in boiling salted water (about 30-45 seconds)

2) Add blanched spinach to an ice bath to avoid over cooking

3) Strain any excess water from spinach

4) Add spinach and all other ingredients together 

5) Set aside in your fridge until ready to use

To make the Raviolone

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You can either use a ravioli or pierogi mold. 

Make sure you get your pasta to the right thickness before filling them up. 

Depending on the pasta machine you are using, there are different levels of thickness you can choose from. Ideally, you want your pasta to be about 1/8 inch thick. Once you achieve that thickness, you can begin stuffing your Raviolone. Make sure you dust them with flour as you go, to prevent them from sticking to each other. Lastly, you can cook these fresh, or freeze them a couple days before.

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Wishing you a Merry Christmas and a Happy New Year! Buon appetito! 

For more delicious food inspiration from Steven, follow him on martellis_kitchen.

What are you serving up this holiday? Share your recipes with us and we could feature it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 





Rosali Peccia
Rosali Peccia

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