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ཐི༏ཋྀ The Aesense Guide to Cooking
⋆.˚⟡ ࣪ ˖ Upgrade Your Nourishment ⋆.˚˖࿔ ࣪
by 𝓪𝓮𝓼𝓮𝓷𝓼𝓮
Hello and welcome back to the Upgrade series! In this series of guides, I will cover the six most important skills to upgrade your life. Here is our schedule for the month!
- The Aesense Guide to Public Speaking: Upgrade Your Voice
- The Aesense Guide to Sex: Upgrade Your Prowess
- The Aesense Guide to Sleep: Upgrade Your Energy
- The Aesense Guide to Fitness: Upgrade Your Strength
- The Aesense Guide to Cooking: Upgrade Your Nourishment
- The Aesense Guide to Self Purpose: Upgrade Your Direction
𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢
᯽ Intro: The Simple Italian Cookbook
I am excited to share this guide because of how familiar I am with the topic! Being an Italian myself, I have learned, enjoyed, and cooked plenty of Italian recipes throughout my life. One of the most recognizable and beloved cuisines in the world, and fairly simple as well.In this guide, I will teach you how to make appetizers, first meals, second meals, and desserts worthy of a classic Italian restaurant. This guide is beginner friendly, as everyone should have the privilege of making a delicious meal for them and their loved ones to enjoy.
For precautionary reasons, the tiramisu and Bolognese recipes contain tiny bits of alcohol. Without further ado, let’s get started!
𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢
᯽ ANTIPASTI
First we have appetizers! It’s common to start off with one hot dish or one cold dish. Here is how to make two classic starters: garlic knots and caesar salad.GARLIC KNOTS
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║ Olive oil ║
║ All-purpose flour ║
║ 10 oz pizza dough ║
║ 1 stick melted butter ║
║ 1/4 cup parmesan ║
║ 5 minced garlic cloves ║
║ 1 teaspoon dried oregano ║
║ 1 teaspoon garlic powder ║
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Preheat the oven to 400°F. Position a rack in the center of the oven. Lightly grease a baking sheet with olive oil.
REST THE DOUGH: Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and press gently on the dough. Roll the dough into a 12 x 14 inch rectangle. Cover with a clean kitchen towel and allow the dough to rest for 15 minutes.
FORM THE KNOTS: Using a knife or pizza wheel, cut the dough lengthwise into eight 1½ inch strips. Cut each strip crosswise into two equal pieces. Gently tie each piece into a loose knot. Arrange a single layer on the greased baking sheet, about 2 inches apart.
BAKE THE KNOTS: Place the baking sheet in the center of the oven and bake until the knots are brown, 18 to 20 minutes.
FINISH: In a medium bowl, combine the melted butter, parmesan, garlic, oregano, and garlic powder. When the knots come out, toss them directly into the bowl with the garlic mix. Serve either hot or at room temperature.
CAESAR SALAD
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║ 1 tablespoon Dijon mustard ║
║ 2 large grated garlic cloves ║
║ Sea salt and ground black pepper ║
║ Juice from 1 large lemon ║
║ Parmesan ║
║ Olive oil ║
║ 2 teaspoons anchovy oil ║
║ 3 cubed slices of sourdough bread ║
║ 3 medium heads of romaine lettuce║
╚══════════════════════════════════╝
MAKE THE DRESSING: In the bowl of a food processor, combine the mustard, garlic, a pinch of salt, and about 1 teaspoon pepper. Pulse to blend. With the machine running, pour the lemon juice into the mix and then add 6 tablespoons of olive oil. Finally, transfer the dressing to the bowl, stir in the anchovy oil, and then refrigerate.
MAKE THE CROUTONS: Line a plate with a clean kitchen towel. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil, followed by the bread cubes. Cook for 3 to 5 minutes until they become brown and feel crispy to the touch. Use a large spoon or spatula to transfer the croutons from the pan onto the kitchen towel. Sprinkle them with parmesan.
ASSEMBLE THE SALAD: In a large bowl, add the lettuce and grate a generous amount of parmesan over all of it. Then add about three quarters of the dressing and gently toss the bowl for the best distribution on the lettuce. Feel free to add a bit more parmesan on top, then serve.
𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢
᯽ PRIMO
Next up we have first courses. Pasta is the typical first course in Italian cuisine. Here is how to make two essential kinds: spaghetti carbonara and rigatoni bolognese.SPAGETTI CARBONARA
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║ 6 oz diced pancetta║
║ Sea salt and ground black pepper║
║ 3 lightly beaten large egg yolks║
║ 1 pound spagetti║
║ 2 teaspoons red wine vinegar ║
║ 1 cup grated pecorino cheese║
╚══════════════════════════════════╝
COOK THE PANCETTA: In a large skillet set over medium heat, cook the pancetta for 3 to 5 minutes, stirring occasionally until crispy and browned. Use a slotted spoon to transfer the pancetta to a large serving bowl, leaving the fat behind.
COOK THE PASTA: Bring a large pot of water to a rolling boil. Add a generous handful of salt. Then add the spaghetti and stir with a slotted spoon to make sure it doesn’t clump or stick to the bottom. Cook until al dente, which usually takes around 8 to 10 minutes. Reserve some of the cooking water for later steps, then drain the pasta into a large colander.
FINISH: Add the egg yolks and a generous sprinkle of cheese into the bowl with the pancetta. Add the pasta with a splash of the cooking water and use a whisk to mix vigorously. The goal is to have both the egg and cheese link up to coat the pasta, with the cooking water being the connector. If the mix is too thick, loosen with more cooking water. Season with pepper and stir in the vinegar. Finally, spoon the pasta onto a bowl or plate, sprinkle with cheese, and serve.
RIGATONI BOLOGNESE
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║ Olive oil ║
║ Sea salt ║
║ 2 ounces minced pacatta ║
║ 1 thinly sliced medium carrot║
║ 2 thinly sliced inner celery stalks║
║ 2 thinly sliced medium shallots║
║ 5 minced garlic cloves║
║ 1 teaspoon sugar║
║ 1 can peeled tomatoes║
║ 1½ pounds ground beef ║
║ ½ teaspoon red pepper flakes ║
║ 1 cup dry white wine ║
║ ¼ cup whole milk ║
║ 1 pound rigatoni pasta║
║ 2 cups grated parmesan║
╚══════════════════════════════════╝
MAKE THE SAUCE: In a large skillet set over high heat, heat 3 tablespoons of olive oil. Add the pancetta and cook for 2 to 3 minutes, stirring until it browns and crisps. Add the carrot, celery, shallots, and garlic. Season with the sugar and a generous pinch of salt. Reduce the heat to medium and cook until the shallots become translucent, usually 5 to 8 minutes. Add the tomatoes with 2 cups of water, and simmer over low heat for 20 to 25 minutes.
COOK THE BEEF: During the 20 minutes wait, heat another large skillet over medium heat and add two tablespoons of olive oil. When the oil begins to smoke, lightly add the ground beef in a single layer and season generously with salt. Brown the meat for 5 to 7 minutes, then stir in the red pepper flakes. Then stir in the white wine and simmer for 5 to 8 minutes until the wine cooks out and melds with the beef. Pour the tomato sauce you made over the ground beef, stir to blend, then simmer over medium heat for about 5 minutes. Finally, shut off the heat, stir in the milk, and allow the sauce to rest.
COOK THE PASTA: Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Add the rigatoni and stir with a slotted spoon to make sure it doesn't clump or stick to the bottom. Cook for 8 to 10 minutes until al dente. Reserve some of the cooking water to adjust sauce thickness later, then drain the pasta into a large colander.
COMBINE IT ALL: Toss the pasta in the skillet with the Bolognese and add half of the parmesan. Stir gently, coating the pasta with the sauce and adding a splash of cooking water if needed. Serve in either bowls or plates with the remaining parmesan on the side for sprinkling.
𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢
᯽ SECONDO
The second dish is the real main course. This usually consists of some kind of fish or meat. Here is how to make two staple entrées: lamb chops and Florentine steak.LAMB CHOPS
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║ Olive oil ║
║ Sea salt and ground black pepper║
║ 2 sprigs fresh rosemary║
║ 2 lemon halves║
║ 5 chopped garlic gloves ║
║ 8 frenched lamb chops║
║ 1 tablespoon honey║
╚══════════════════════════════════╝
MAKE THE MARINADE: In a large bowl, whisk together a ⅓ cup of olive oil and the garlic.
MARINATE THE MEAT: Pour half of the marinade on the bottom of a baking sheet and arrange the lamb chops in a single layer on top. Coat the chops with the remaining marinade. Then cover with plastic wrap and refrigerate for at least 4 hours but no more than 12 hours.
COOK THE LAMB: When ready, remove the lamb from the marinade and season with salt and pepper on both sides. Heat a large cast iron skillet over high heat and add 3 tablespoons of olive oil. When the oil begins to smoke lightly, add the lamb chops in a single layer. Cook for 2 to 3 minutes until browned, then flip them and cook for 3 to 5 more minutes until brown on the other side. Then turn the chops on their edges and brown the fat there for 2 to 3 minutes. Add and fry the rosemary with the lamb for 2 to 3 minutes until crisped and dark greek. Finally, transfer the lamb chops to a serving platter or wooden board and rest them for 10 minutes.
FINISH: Pour any juices from the skillet over the lamb chops. Heat the skillet again to medium and add the lemon halves face down. Cook for around 3 to 5 minutes until they brown and char lightly. Drizzle the lemons with honey and arrange them next to the meat. Finally, stem the fried rosemary over the meat and serve.
FLORENTINE STEAK
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║ 1 porterhouse steak║
║ Sea salt and ground black pepper║
║ 1 tablespoon garlic powder ║
║ 2 sprigs fresh rosemary║
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Remove the steak from the fridge and place it on a plate. Let it sit at room temperature for around 30 minutes before starting.
MAKE THE RUB: In a small bowl, combine one tablespoon of salt with the garlic powder and two teaspoons of pepper. Then rub it all over the steak.
COOK THE STEAK: Heat a large cast iron skillet over high heat until it begins to visibly smoke. Remove the skillet from the heat and use a pair of tongs to place the steak squarely in the pan. Return to high heat and brown the steak for 3 to 5 minutes on the first full side. Do not move the steak around while it cooks. Then reduce the heat to medium and cook for an additional 8 to 10 minutes. Raise the heat back to high, flip the steak over, and repeat the same process for the other side. Then turn the steak on its sides, searing both for around 3 to 5 minutes.
TEST FOR DONENESS: The simplest way to check your steak is to make a small cut by the center bone in the thickest part of the steak and look at the meat itself. Ideally, the steak at this point should be a little less cooked than you like to account for carry-over cooking. For a rare steak, a 2½ inch porterhouse will take around 40 minutes to cook. Add a few extra minutes for medium rare. If using a meat thermometer, rare is around 125°F and medium is around 135°F.
FINISH: Remove the steak from the pan and set it aside on a baking sheet to rest for 10 minutes. In the meantime, set the pan to medium heat and fry the rosemary until crispy for around 2 to 3 minutes. Remove the fried rosemary from the pan and stem it over the steak, topping it nicely for flavor and decoration. Feel free to cut the steak before serving.
𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢
᯽ DOLCE
We’ve reached the end of our meal. And what better way to finish than dessert? Here is how to make two iconic treats: tiramisu and tartufo.TIRAMISU
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║ 36 ladyfinger cookies║
║ 6 large egg yolks║
║ 1 cup sugar║
║ 1 ½ cups heavy cream║
║ 4 tablespoons dry Marsala wine║
║ 1 ½ cups mascarpone cheese║
║ 1 teaspoon vanilla extract║
║ 2½ cups warm brewed coffee║
║ 3 tablespoons cocoa powder║
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Preheat the oven to 275°F. Arrange the ladyfingers in a single layer on a baking sheet. Then place the baking sheet in the oven for 10 minutes to dry them out. Remove and cool.
MAKE THE BASE: Place a roasting pan on a burner on top of the stove and fill it about one third full with warm water. Bring the water to a gentle simmer over medium to low heat. In the bowl of an electric mixer, whisk the egg yolks with ½ cup of the sugar. Place the bowl in the water bath and hold it steady with one oven mitt protected hand. Then turn off the heat and whisk the eggs and sugar together for 5 minutes until they become fluffy and warm. Place the bowl on a stand mixer with a whisk attachment and beat on medium speed for 2 to 3 minutes until the mix is cooled. Mix in two tablespoons of Marsala, then transfer the mix to another bowl and wash the mixer bowl.
MAKE THE CREAM: In the clean mixer bowl, beat the cream, ¼ cup of the sugar, and the vanilla on medium speed with the whisk attachment for around 3 to 4 minutes. Add the mascarpone in spoonfuls and whisk it into the egg mixture until smooth.
MAKE THE COFFEE MIX: In a medium bowl, combine the coffee with the remaining two tablespoons of Marsala and the remaining ¼ cup of sugar. Stir until the sugar dissolves.
ASSEMBLE: Using a fine mesh strainer, dust the bottom of a rectangular 9 x 13 inch baking dish with 1 tablespoon of cocoa powder. Gently drop the ladyfinger cookies one by one in the coffee mix, quickly removing them so they don’t fall apart. Line the bottom of the dish with about half of the cookies, filling in any gaps with half-cookies if needed. Spoon any remaining coffee mix over the ladyfingers, followed by spooning half of the cream over the cookies evenly. Dust another tablespoon of cocoa powder. Repeat another layer of ladyfingers and cream, followed by another tablespoon of cocoa powder over that. Cover the dish and refrigerate it for at least 24 hours but no more than three days. When you’re ready to serve, take the tiramisu out and cut it into squares before serving it on plates.
TARTUFO
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║ 1 pint chocolate ice cream║
║ 1 pint vanilla ice cream║
║ 4 oz melted dark chocolate║
║ ½ cup chopped pecans║
║ 3 maraschino cherries ║
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FORM THE INTERIOR: Line the inside of a single 2-cup bowl with a layer of plastic wrap, leaving some overhang on the edges. Scoop a quarter of the chocolate ice cream into the bottom of the bowl. Use the back of a spoon to press the ice cream down into the middle until it pushes up against the sides. Sprinkle in some chopped pecans to add a bit of crunch. Then place the bowl in the freezer for at least 1 hour to let the ice cream firm up.
BUILD THE MIDDLE: Remove the bowl from the freezer and scoop a quarter of the vanilla ice cream into the center of it. Poke a hole in the center and spoon three cherries inside as well, followed by covering it up with a little more vanilla ice cream. Then place the now full bowl back in the freezer for at least 2 hours or up to 12 hours.
FINISH: When you’re ready, remove the bowl from the freezer and use the overhanging plastic wrap to take your now solid ice cream dome out of the bowl and onto a parchment lined baking sheet. Quickly pour the melted chocolate over the solid dome until it covers it fully, then put the baking sheet with the now coated dome back in the freezer for 1 more hour so the chocolate shell can set in place. Once it’s done, serve on a plate and enjoy!
𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢𓎠𓎟𓎠𓎡𓎢
᯽ TL | DR
᯽ antipasti: garlic knots, caesar salad᯽ primo: spaghetti carbonara, Rigatoni Bolognese
᯽ secondo: lamb chops, Florentine steak
᯽ dolce: tiramisu, tartufo
