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Rustic Summer Cake

Erez Komarovsky

Lesson time 11 min

Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.

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Preview

Here it is. I introduce to you all my family. This is my mother. She started the restaurant in 19 November 1959. In next under 19 November– Four years after I was born. (laughs) She’s in the kitchen with my sister Stefania. We love so much our restaurant. (laughs) And I love to eat at your restaurant. [Andrea] Okay. And I love your pasta at your restaurant. [Andrea] Now we make the pasta (murmurs) [Nancy] Okay, good. Stefania, what kind of pasta are we making? Today we’ll make tagliatelle pasta. Oh, tagliatelle, my favorite. Perfect! Perfect. So, let’s start by weighing the ingredients. That’s a beautiful scale. Beautiful. It’s Stefania’s scale. I don’t know your recipe so you’re gonna have to make. But I’m taking careful watch so when I get back to Los Angeles, I can make your pasta ’cause now I’m gonna know how to make it. So, let’s make a five-egg tagliatelle, Okay. with 500 grams of flour. I know it’s a five egg pasta? So… Let’s put one-third semolina (durum wheat) flour, [Nancy] This scale is fantastic. This is half scale, half cash register it looks like. It’s pretty funny. and then two-thirds pasta (soft wheat) flour. How do you say this in Italian, scale? How do you say that in Italian?  “Bilancia.” Bilancia. Oh, Bilancia. Now I have 10 words of Italian I know. Make a mound with the flour we weighed. Add a bit of salt. Now the eggs. You can tell this is not the first time. Look at that. So a five egg, right? Yes, five eggs. I just love how perfect the well is that it exactly fits the five eggs. Beautiful. A little bit of olive oil. Always and exclusively extra virgin olive oil. Nancy is impressed with the well you made. [Nancy] Yeah. Here it is. (Stefania laughs) Fontana, is this a fontana? Well, well in English. Yes, a fontana. A little bit of salt. A little bit of salt, that I could tell. We begin… to mix all our ingredients. If we need a little more flour, we add by hand. Add some on. Okay, Bruna is making sure she’s doing it right. [Nancy] See, listen to mama. Yes, mama always teaches. (Nancy laughs) We need to pay a little attention. Anyway, you separate. (laughs) Once a mother, always a mother, right? We use this scraper to gather the ingredients. This is a special pasta board. Yes. You can still buy these, right? Solo for pasta. Not for carne. No, no, no. Not for meat. Absolutely not. Nancy, let’s flour our hands. and keep kneading.  [Nancy] Using semolina ’cause it’s courser. To clean off the dough. How many kilos of pasta every day? On average, 30 to 40 eggs per day.  Wow, 30 to 40 egg pasta per day. Yes, on average.  Aha. Lots of pasta.  Yep. There you go. Nice boule. Look, try it. C’mon Nancy. Nice. (Stefania laughs) I love the color. Yeah, beautiful. The color is beautiful, yes. May I begin? Let’s make the pasta. You can remove that. You can remove all of them. You want me to move those? There you go, Bruna. Let’s put it here. Maybe back here. Thank you. We don’t need any of this. Bruna, you, I mean… Stefania, you don’t need this anymore? Finished, yes. I’ll just remove these crumbs. This is beautiful, and the length. See you need a huge rolling pin. Really long and a big board to do it on, otherwise. Put a little flour on it. Got it, Nancy? (Nancy laughs) Mama Bruna, the supervisor.  (Nancy laughs) Here we go. We start our beautiful pasta. Nancy, we must always turn it so it becomes round. I mean look at… I mean it’s not easy when it’s so elastic. it would have been easier if the dough was made, she put it overnight in the refrigerator, it would sort of relax. And then when she rolled it wouldn’t be as elastic. But wow, look at that. That is remarkable. And I know ’cause I’ve fought with dough like that. And a good pasta maker only adds flour once in the beginning. So what Stefania is doing is that she’s rolling it out ’cause she’s making the long noodle. Tagliatelle, it’s very thin. Maybe we’re there, yes. Stefania, will you give me a little bit of flour or it will stick? And so she is… She is rolling it out. She knows how thin she wants it for the pasta. There’s that flip and that sound. I love that slapping sound. There you are. Now, I’ll get the knife. And so when she cuts it, it doesn’t stick. A little? Yes, a little. A bit of flour. Just a little bit. A little bit. Now we’ll begin folding. We put a little bit of it here, [Nancy] So you’re going to flour in between the… Oh no, not in between everyone. So it doesn’t stick together. Ha! or it’ll stick to the pan. Well I’ve folded it, but in one direction. Not two directions, like that. Where they meet in the middle. Okay. Our pasta is ready. [Nancy] Okay. Let’s cut. Let’s make tagliatelle. Now, I’ll do it for a bit, then you’ll do it. [Nancy] No. Yes! Okay, she’s making me work. Just do what I do. [Nancy] Do? Aah! Some of the tagliatelle, make some of them like pappardelle. Yeah, makes some pappardelle. [Stefania] Okay. [Nancy] Nice. Beautiful, beautiful, beautiful. Go, Nancy. Oh no. Look at I’m going to be slow. Is that okay? Is that too thick for… I gotta look at the size of your noodle. No, it’s okay, c’mon! He can see that I don’t do this. She made them well. Then you open it up here? Yeah? Beautiful! Well done Nancy. (Stefania claps) Thank you! Fantastic, Nancy.  Great! Well done. Thank you! I’ll hire you at the restaurant. Oh, thank you. I’d rather eat here though, I think. The irregular cut is proof that it’s homemade. See, I don’t need to know one word to know that– No machine. No machine.

About the Instructor

Renowned chef, baker, and cookbook author celebrated as the “Godfather” of modern Israeli cuisine, Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cuisine. Starting from the bustling markets of Tel Aviv, Israel to his blissful home in the North Galilee, Erez teaches viewers how to bake his “flowering” Challah and Pita breads, plus his signature dishes including Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Fish Crudo and more.