This week Chef Sheena takes on Italian recipes from Samin Nosrat. Shout out to Tamzen Bryant for being Daily Bread’s first gift card winner! Here are today’s recipes:
Benedetta’s Ragú
Approximately 1 cup (200 grams) extra-virgin olive oil
1 pound (450 grams) coarsely ground beef chuck
1 pound (450 grams) coarsely ground pork shoulder
2 medium yellow onions, minced
1 large carrot, minced
2 large celery stalks, minced
11⁄2 cups (340 grams) dry red wine
2 cups (450 grams) Chicken or Beef Stock or water
2 cups (450 grams) whole milk
2 bay leaves
1 1- by 3-inch (3- by- 7 centimeter) strip of lemon zest
1 1- by 3-inch (3- by- 7 centimeter) strip of orange zest
1⁄2-inch (1 1/2 centimeter) piece cinnamon stick
5 tablespoons (80 grams) tomato paste
Parmesan rind
Whole nutmeg
Salt
Freshly ground black pepper
Ligurian Focaccia
Adapted from Diego with the help of Josey Baker
For the dough:
2½ cups (600 grams) lukewarm water
½ teaspoon active dry yeast
2½ teaspoons (15 grams) honey
5 1/3 cups (800 grams) all-purpose flour
2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
Flaky salt for finishing
For the brine:
1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
⅓ cup (80 grams) lukewarm water