This 7-piece set — complete with a stock pot, sauté pan, fry pan, and saucepan — is well-suited for any home cook looking to level up from the basics.
Generously grease a 6- to 8-cup Kugelhopf or Bundt pan with butter, and dust lightly with all-purpose flour.. Whisk together almond flour, all-purpose flour, and salt in a medium bowl.Set aside.. Place butter in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until pale and creamy, about 3 minutes.Gradually add 1 cup granulated sugar, beating until light and fluffy, about 4 minutes.Scrape down sides of bowl, and add eggs, 1 at a time, beating until well combined after each addition.
(Batter may look slightly broken; do not overmix.).Reduce speed to medium-low, and add flour mixture to butter mixture, one-third at a time, beating for 15 seconds after each addition, stopping as necessary to scrape down sides of bowl to ensure all flour is incorporated.. Scoop 1/2 cup batter into a small bowl, and whisk in 2 tablespoons rum.
Add rum batter back to remaining batter, and stir to combine.
(Dough may not be completely smooth; do not overmix.).Never Trust A Skinny Italian Chef.
, this modernist dish includes a Parmigiano and ricotta demi-soufflé, Parmigiano sauce, Parmigiano foam, a Parmigiano wafer, and Parmigiano air, which, in case you're wondering, is quite literally a cloud made from the hard, Italian cheese.. Bottura clearly knows what he’s talking about when it comes to Parmesan.Which is why we weren’t the least bit surprised when he “scolded” Marc Vetri for treating the cheese in what was apparently the wrong way..
of a massive wedge of the cheese with a knife stuck in the top, Vetri wrote, “Massimo scolded me when I started to cut the Parmigiano Reggiano.He said to keep a wet cloth over Parmigiano Reggiano otherwise it will dry out...unless you’re in Modena.