Handmade Pasta & Pesto w/ Fresh Baby Greens From NYC Farmers Market | Recipe | Gabi’s Next Course
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- Опубліковано 4 лип 2024
- In this episode of Gabi’s Next Course, Gabi shops seasonally at a GrowNYC Green Market in Brooklyn, NY. There, she picks up fresh radish greens, baby kale, baby arugula and more to incorporate into her next inspired dish: a handmade pasta & pesto w/ spiced lamb. Recipe below.
And make sure to visit the GrowNYC site to find a market near you! www.grownyc.org/greenmarket/o...
00:00 Introduction
01:02 Gordon's Message
01:44 Learning About NYC Farmers Markets
02:10 Produce Shopping
04:03 In The Bite Test Kitchen
04:52 Making Pasta Dough
06:33 Making Fresh Pesto
08:33 Cooking The Protein - Lamb
10:12 Cutting Pasta Dough
11:58 Everything In The Pan
12:43 Plating & Finishing
#GabisNextCourse #GordonRamsay #NextLevelChef #FarmersMarket #NYC #Pesto #Pasta #Recipe #BiteOriginals
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Handmade Pasta with Spiced Lamb and Baby Green Pesto
Makes 4 Servings
INGREDIENTS
Pasta
2 cups (240 grams) 00 flour
1 cup (120 grams) whole wheat flour
1 teaspoon (16 grams) kosher salt
3 large eggs
Spiced Lamb
1 teaspoon (2 grams) coriander seed
1 teaspoon (2 grams) fennel seed
2 tablespoons (30 ml) olive oil
1 pound (455 grams) ground lamb
Kosher salt
Freshly ground black pepper
Pesto
16 ounces (455 grams) mixed greens, such as radish greens, baby kale and baby arugula
½ cup freshly (50 grams) grated parmesan
⅓ cup (30 grams) toasted walnuts
2 tablespoons (16 grams) chopped green garlic
⅓ cup (100 ml) olive oil
Kosher salt
Assembly
Freshly grated parmesan
Freshly ground black pepper
PROCEDURE
1. Make the pasta dough: In a large mixing bowl whisk together the flours and salt until
combined. Make a well in the center of the dough and add in the eggs. Begin whisking
the eggs into the flour until a shaggy dough forms. Pour the dough onto a clean work
surface and knead until a smooth ball forms and the dough bounces back slightly when
you press it down, about 10 minutes. Shape the dough into a disc and wrap with plastic.
Place in the refrigerator to rest for about 20 minutes.
2. Cook the lamb: In a large skillet over medium heat, toast the coriander and fennel seeds
until fragrant, about 2 minutes. Remove the seeds from the pan and use a mortar and
pestle or spice grinder to crush the seeds. Place the skillet back over medium heat and
add the olive oil. Season the lamb with salt, pepper, crushed coriander and fennel. Place
the seasoned lamb in the skillet and let the meat cook until it begins to caramelize, about
3 minutes, then begin to break up the meat in the pan. Continue cooking until the lamb
reaches an internal temperature of 165℉ (75℃).
3. Make the pesto: Bring a large pot of water to a boil over medium high heat and season
liberally with salt. Place a bowl of ice water next to the pot. Place the greens into the
boiling water and blanch until the color turns bright green and the leaves begin to wilt,
about 20 seconds, and then remove from the boiling water and place directly into the ice
water. Strain the greens and press out any additional liquid, then place in a food
processor or blender with the parmesan, walnuts and garlic. Blend on high until the
greens are finely chopped. Then, with the processor running on low, drizzle in the olive
oil until a loose paste forms. Season with salt and adjust seasonings.
4. Shape the pasta: Divide the dough into 4 equal potions. Working with 1 portion at a time,
press the dough into a flattened rectangle. On a generously floured work surface, roll the
dough to a ¼ (.75 cm) inch thickness and then cut into 1-inch (2.5 cm) thick noodles.
Repeat with the remaining pieces of dough. Drop the noodles into a large pot of boiling,
salted water and cook until the pasta begins to float to the top, about 3 minutes.
5. Remove the pasta from the water and place directly into the pan with lamb. Add the
pesto to the skillet and toss to coat completely. If the sauce seems thick, add in a
spoonful or two of the pasta water to bring the sauce together.
6. Finish the pasta with freshly grated parmesan and freshly grated black pepper.
A masher is great for breaking up mince into fine pebbles so it doesn’t clump together 👍
Oh Gabi! So proud of your NLC win (front runner in my books since the beginning) and I love this channel :) i really appreciate the little tips for using other tools and ingredients in your dishes for us folks that don't have all the gadgets (or cant do lamb! 😅) Marlene in 🇨🇦
PS is pasta dough really only eggs and flour?
Dayum she”s good.
Me too
From here to here. Love you gabi 😊
She did her thing
😊😊
She made a yummiest dish
It definitely was
Slice up the garlic before adding to the processor but just throw in the nuts - not exactly necessary. The sliced garlic just stuck to the side 😂
Here for the vegan recipes 🎉
Me too
Amazing ❤️❤️❤️
Gabi is cute
Love the ai generated Gordon voice
Why did I think this was the bud light kid?
Ohhhh my G-
Funniest thing today!
So creative
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