Cacio E Pepe / Taste Of Italy - Bruno Albouze

Cacio E Pepe / Yield 4.
Spaghetti Dough
150g Durum wheat semolina
150g All-purpose flour
150g Farm eggs (duck or chicken)
2g Salt
10g Olive oil.

In a medium size bowl, mix all ingredients together. Transfer onto work surface, and begin to knead the dough by pressing firmly into it with the heel of your hand. Do not overwork; it’s useless. The pasta machine will do the job once dough has rested. Wrap up and chill for 30 min at least prior folding. Best overnight. Set up your pasta machine, clamping it to your work surface. Turn the dial to the widest setting. Divide the pasta dough into 2 pieces or 4 if doubling the recipe (depends on the size of th...

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Canned Marinara Sauce🇺🇸🇫🇷Bruno Albouze - THE REAl DEAL

Marinara Sauce🇺🇸🇫🇷
Yield 6.5x32oz/900g wide mouth jars.

5.8kg organic tomatoes, crushed or diced in cans or best boxed, or fresh tomatoes* / Les meilleurs tomate en boîte ou fraiche*
150g olive oil / Huile d’olive
1300g onion, chopped / Oignons
300g carrots, chopped (optional) / Carrote (facultatif)
200g garlic, germs removed & chopped / Ail émincé
40g sugar / Sucre
20g grey salt / Sel gris
3g black pepper / Poivre du moulin
6g dry oregano / Origan
4 ea. bay leaves / Laurier
10g fresh basil, chopped / Basilic ciselé
10g paprika.

Before you start canning stuff out, always proceed according to specific instruction...

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Potato Cauliflower Gratin🇺🇸🇫🇷Bruno Albouze -THE REAL DEAL

Potato Cauliflower Gratin 🇺🇸🇫🇷

Yields 8. / Pour 8 Personnes

1000g Cauliflower / Choux fleur
800g Potatoes (yukon gold), cooked / Pomme de terre cuite (bintje)
400g + 50g Mozzarella, sliced / Tranchée
400g Onion, sliced / Oignons fine lamelles
10g Butter / Butter
10g Olive oil / Huile d’olive.
Salt and pepper / Sel et poivre.

Saute onion with fat, season and cover. Cook for 8 min on low heat; stir up and repeat. Uncover and cook for an addional and 5 min; set aside.
Cook and peel off potatoes. Meanwhile, cook cauliflower florets in salted water for about 5 min or until fork tender (not too soft); drain and save some of the co...

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Bruno's Beef Bourguignon - Bruno Albouze - THE REAL DEAL

Beef Bourguignon Recipe

Serves 10/12.

6lb. (3kg) beef chuck or short ribs, cut into 3 ounces (90g) portions
4 ea. shallots, chopped
2 ea. onions, chopped
4 ea. garlic cloves, crushed
2 bay leave and a couple thyme sprigs
1.5 bottles pinot noir, cooked off*
2 Tbsp (30g) olive oil
1 tsp (1.5g) ground black pepper.

Cook off wine. Throw in veggies and herbs and black pepper; let cool completely. Combine meat with marinade and oil – Refrigerate for 12 to 24 hours. Drain and pat dry meat. Save wine and discard onions, shallots, garlic and herbs.

*When using wine in marinade, if alcohol is cooked off first, the meat will absorb the full fla...

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Stuffed Cabbage / Chou Farci - Bruno Albouze - THE REAL DEAL

Stuffed Cabbage / Chou Farci Recipe
Serves 8.
1 large savoy cabbage, remove core, blanch in boiling salted water for 4 min. Cool in ice water – drain and pat dry
4 ounces (120g) grated parmesan or a mix of 3 aged cheeses such as gouda, manchego, parmesan…
2 ea. (100g) eggs
1 Tbsp (15ml) olive oil
8 ounces (250g) carrot, diced
1 ea. (250g) onion, chopped
1/4 cup (60g) water, white wine or stock
2 ea. garlic cloves, chopped
1 bunch Italian parsley leaves, washed and pat dry
7 ounces (210g) proscuitto
1 lb. (450g) ground pork or veal or both (50/50)
Ground black pepper and salt.
2 qt (2L) stock: vegetable, chicken or beef + a couple fre...

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Tournedos, Pepper Sauce, Chanterelle Recipe

Serves 4.
4 x ≈7 ounces/200g 1.5”(4cm) thick tournedo steaks (choice grade)
Grape seed oil / Salt.

Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up frying pan or cast iron skillet (red hot). Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side.
Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the sauce.
(Steaks can be reheated in a 450ºF (230ºC) oven for a couple of minutes right before serving.

Pepper Sauc...

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Bonifacio-Style Aubergines - Bruno Albouze - THE REAL DEAL

Bonifacio-Style Aubergines / Stuffed Eggplant Boats Recipe
Recipe inspired from ‘Les Carnets De Julie’ Tv show. Aubergines à la Bonifacienne (Stuffed eggplant boats) is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses. Traditionally made with 3 kinds of aged Corsican cheeses, other kinds can be used as well especially when specific cheeses are not available in the US.

Serves ≈12
6 ea. Italian eggplant (Aubergine), cooked and meat scooped out. Save skin
0.9 lb. (400g) aged mixed cheeses such as G...

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Endive Reblochon Tatin - Bruno Albouze - THE REAL DEAL

Endive Reblochon Tatin Recipe

Serves 8. Excellent into small portions as appetizers or wine tasting or served as an entree.

Pie Dough / Pâte Brisée
1.9 cups (250g) all-purpose flour
1.1 sticks (125g) butter, cubed and cool
1 tsp (4g) salt
1 (50g) whole egg
2 Tbsp (30ml) water or milk.

Using a food processor, mixer or by hand, sand flour, salt and butter. Add the egg and water and mix to combine. Wrap up and chill. Use two-third of the dough and roll out into a 1/4 inch (5/6mm) thick disk and about 0.5 inch (1.25cm) larger than the mold. Prick and freeze for 20 min or more.
Preheat oven to 350ºF (180ºC). Top crust with parchm...

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Farro Risotto, Egg A La Polignac - Bruno Albouze - THE REAL DEAL

Farro Risotto, Egg a La Polignac & Green Emulsion Recipe

Farro is a grain with a nutty flavor, high-protein, high-fiber ancient whole-grain wheat. It resembles to barley, both retain a notable amount of chew when it gets cooked.

Serves 4.Chicken Stock*/Make ≈3qt/3L

3 lb. (1.5kg) chicken parts; backs, necks, wings, feet…
≈3 carrots, 1 leek, 1 onion, 1 celery stalk, chopped
1/2 garlic head, split in half or cloves crushed
A couple of bay leave, thyme sprigs, cloves, black peppercorns
1 cup (250ml) white wine chardonnay
Water ≈ 4qt/4L
*If vegetarian, use a rich veggie stock.

Bring to a boil and let simmer chicken sto...

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Hunter’s Chicken / Poulet Chasseur Recipe

A French classic that never seems to go out of style, Italy has its own version too called chicken cacciatore. This dish fuses mushrooms and chicken in a rich brown stock (a parent of espagnol-based sauce) The name, literally "hunter's chicken”, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Definitely a family dish to enjoy next to the fire place along with mashed potatoes or rice…
Serves 8.

Brown Stock
Chicken parts: 2x backs, 2x wings, 2x necks and knobs from the legs
1/2 Tbsp (7.5ml) grape seed oil and a couple of pinches of salt.
2 carrots, peeled and chopped
1 leek, clean...

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