Recipe

Ingredients

Fazzoletti Ingredients:
60 Egg Yolks
1,000 grams “00” Flour
400 grams Course Semolina

Katsu Bolognese Ingredients:
225 grams Onions
225 grams Carrots
225 grams Celery
5 pounds Pork Shoulder
350 grams Tomato Paste
2 tablespoons Fennel Seed
1 tablespoon Black Peppercorns
1 teaspoon Chili Flake
500 grams White Wine
500 grams Dark Chicken Jus
Red Wine Vinegar to taste
1 tablespoon Yuzu Kosho
750 grams Peeled Tomatoes, crushed
100 grams Kikkoman Katsu Sauce
8 grams Thyme
1 Sachet Parmesan Rinds

Instructions

Fazzoletti Instructions:

1. Add flours to mixer and pour in yolks.
2. With dough hook, allow mixture to knead for 20 minutes.
3. Remove from mixer and wrap tightly in plastic wrap.
4. Allow to rest for a minimum of 1 hour.
5. Run the dough through a pasta sheeter in intervals until desired thickness is achieved.
6. Cut with a pasta wheel into triangular shapes.

Katsu Bolognese Instructions:

1. Toast fennel seed.
2. Grind fennel seed, black peppercorns and chili flake in spice grinder.
3. In a very hot rondeau, add a touch of canola oil. Brown sausage, seasoning with salt.
4. After browning, use a large whisk to break apart the cooked sausage to ensure there are no large clumps of sausage.
5. Take out sausage, and using the fat left behind in the rondeau, sweat onions, carrots and celery.
6. When vegetables are translucent, add in fennel seed, black pepper and chili flake and lightly toast.
7. After toasting immediately add in tomato paste and caramelize.
8. After tomato paste starts to stick on pan and has darkened in color, deglaze with white wine and reduce to sec.
9. Next, add dark chicken jus, Kikkoman Katsu Sauce, yuzu kosho, peeled tomatoes, sachet of parm rinds and thyme.
10. Cook down the ragu for about half an hour, or until it is no longer watery.
11. Season with red wine vinegar and salt to taste and cool down.

Recipe by Chef Chris Jaeckle

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