Lunchbreak: Bacino’s 4 o’clock raviolis

Bacino’s
www.bacinos.com

Chicken Meatballs

Ingredients:
3 slices of Italian bread (tear into small pieces about 1 cup)
1/3 cup of milk
3 ounces of sliced pancetta finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 Tablespoons extra virgin olive oil, divided
1 large egg
1 pound ground chicken
3 Tablespoons finely chopped flat leaf parsley
1 Tablespoon tomato paste
2 oz chipotle

Sauce:
6 Roma tomatoes
1 onion
6 garlic cloves
salt and pepper to taste

Directions:
For the meatballs, mix all ingredients in a large bowl. Use a scoop or just hand form the meatballs into whatever size like.
Place meatballs on a sheet tray or shallow pan and bake in the oven for about 10 minutes at a temp of 350-375.
For the sauce put roma tomatoes, salt, pepper, garlic in a blender with a little water and puree. Add your chipotle and depending on how spicy you want them, add more if desired.
Combine the meatballs and sauce in a baking pan and return to the oven for approx.: another 10-15 minutes.
Plate and serve as an appetizer or add to your favorite cut of pasta.

Ravioli

Dough:
8 oz semolina
8 full eggs
20 oz flour
salt and pepper to taste

Filling:
8 oz ricotta cheese
2 egg yolks
4 oz parmesan cheese

Directions:
For the dough mix all ingredients together in a mixing bowl with a hand mixer on low speed or with a kitchen aid upright mixer if available.
Do not over beat the pasta dough just thoroughly mix. (if the pasta seems a little too dry, add a little water ). Let sit for 5-10 minutes before making raviolis.

For the ravioli filling thoroughly mix all ingredients together in a mixing bowl.

Assembling the Ravioli:
Depending on the size you want your raviolis take your pasta dough and roll it out very thin using a rolling pin (approximately 4 inches wide and about 18-20 inches long. You are going to make 2 of these, 1 for the bottom of your ravioli and the other for the top. Using a small scoop place the ravioli filling on a strip of pasta dough starting from about an inch in and space each scoop about 2-3 inches apart .
Now using a spray bottle filled with water spray the edges of the pasta dough, then place your second strip of dough on top of the other covering the filling. Press all edges around the filling and dough with your hands so the 2 sheets are firmly together and will not separate. You can either cut the raviolis apart into squares or use a round or shaped cookie cutter to form your raviolis.
Now you are ready to cook your raviolis in boiling water for approx.: 5 minutes or until tender but slightly firm and then add to a sauté pan of your favorite sauce.

Marinara Sauce

Ingredients:
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 garlic clove finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32 ounce) can crushed tomatoes
1 dried bay leaf

Directions:
In a large pot heat the oil over medium-high heat. Add the onions and garlic 1/2 teaspoon of salt and pepper and sauté until the onions are clear, about 10 minutes. Add the tomatoes and bay leaf, simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove from heat and discard the bay leaves. Season with more salt and pepper to taste.

Grilled Fruit

Ingredients:
1-2 whole fresh pineapples peeled, sliced and cored
5-6 large sized fresh peaches (slightly ripe)
fresh strawberries
fresh blueberries
whipped cream
1 fresh lemon

Directions:
Peel the pineapple and slice into approximately 1/2 slices. Cut out the core. Slice the peaches in half and remove the seeds. On a hot outdoor or indoor bbq grill, grill the pineapple and peaches on both sides until the fruits natural sugars come out and form a glaze on the fruit. Cut up the fruit into desired sized pieces add some sliced strawberries, fresh blueberries, and top with whipped cream and the zest of the fresh lemon.

Spinach Pizza

Dough
2-3 lb unbleached flour
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon if fresh yeast
3 oz salad oil
16-18 ounces of luke warm water

Directions:
Mix all ingredients well in a mixer. Do not over beat the ingredients or get too hot. Put in a bowl and cover. Let stand for 3-4 hours. Ball dough in 1-1 1/4 lb balls.

Spinach

2-3 lbs part skim mozzarella cheese
1 lb chopped spinach
1/4 teaspoon of granulated garlic
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1-2 oz grated Romano cheese

Directions:
Mix all ingredients well in a large mixing bowl.

Sauce

1 can (15) ounce pear tomatoes with basil
1 can (15) ounce chopped tomatoes
1 can (15) ounce ground tomatoes
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/2 teaspoon salt
3-4 ounces of salad or veg oil
1 Tablespoon dried basil

Directions:
In a blender on chop setting mix all ingredients together so they are well blended but not puréed.

Making Pizza
Take the dough and roll out with a rolling pin approximately an 1/8 inch in thickness. Press this into a 10 or 12 inch cake pan. The cake pan should be approx. 2 inches in depth. Fill a little past 1/2 with the spinach mix. Roll out another piece of dough for the top. Press the edges together firmly and with a pie cutter or knife trim off the excess dough around the pan. Top with approximately 6-8 ounces of sauce. Sprinkle a little mixture of dried oregano and romano cheese on top. Place in a preheated oven at a temp of 375- 400 and bake for approximately 25-30 minutes until golden brown and cheese is soft and stretches in the middle.

2 comments

  • Charlie T.

    I was very surprised to see Linda Bacin, wearing a chef coat no less, talk about her 4 o'clock made daily… having knowledge that buy frozen ravioli and gnoochi from a major distributor. The recipe Linda Bacin gives instructions to mix the pasta dough with a hand mixer or in a stand mixer, as a chef it is terrible to see that being told, knowing full well that will create an extremely tough and inedible dough. The grilled fruit was so pedestrian that it was surprising to see the burnt peaches passed off as carmelized. Then hearing Linda Bacin say the extra burnt one "has more sugar" , it was obvious they were heavily grilled (probably for t.v.) but the only way peaches and pineapple can become "crispy" is if the are burnt to a crisp. I will say the segment was very entertaining, but only because of how terrible and awkward Bacino's comes off. For WGN's credibility, please check into who you feature because people like Linda Bacin should not be allowed the platform for self promotion.

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