Fettuccini Nero
~Fettuccini~
- “Little ribbons” in Italian
- One of the oldest and most common pastas
- Made with egg dough, which gives the pasta a softer texture
Cocoa Powder
- Cocoa powder starts as pulpy seeds contained in pod-shaped fruits growing on cocoa trees.
- The seeds are fermented (gives the beans their brown color and flavor), dried, roasted, and then ground into a paste.
- The fat (cocoa butter) is removed from the paste and dry, unsweetened cocoa powder is the result. (If you remix cocoa butter with some portion of the cocoa powder you can make chocolate!! YUM)
-Benefits of Cocoa Powder
Minerals
1 Tbs = 12 Cal, 1g Protein, 0.1g Sugar, 1.8g Fiber (daily intake: 5% men, 7% women)
3-9% recommended daily intake of:
- Iron - carries oxygen, helps produce red blood cells, essential for your immune system
- Manganese - component of enzymes that form cartilage and bones, metabolize nutrients, function as antioxidants inside every cell in the body
- Magnesium - helps produce energy and maintain a normal heart rhythm
- Zinc - important for production and development of new cells, including cells of the immune system
Flavonoids
Plant-based substances
In cocoa, functions as antioxidants that help systemic inflammation
Cocoa is a good source of two flavonoids:
- Epicatechin
- Catechin
By helping to relax the muscles in blood vessels, these flavonoids can lower blood pressure and improve blood flow!
Wild Boar - Broken Arrow Ranch
- An artisanal producer of high quality free-range venison, antelope, and wild boar meat
- Family-owned and operated business
- In its 2nd generation
- Operating since 1983
- Located in the heart of Texas Hill Country
- Field harvest only truly wild animals
- Not farm or pen-raised
- Partner with ranchers in Central and South Texas
- Part of their population management programs
- Over 100 different ranches
- About 1 million combined acres
-Harvesting
- Mobile processing facility
- The harvest crew consists of a shooter, a skinner, and a government meat inspector
- It is set up at a prearranged location on the range to minimize time lapse between harvesting and processing
- Humane field-harvesting
- Harvested long-range (50-200 yards) using a sound-suppressed rifle and a high-power leupold scope
- The main goal is to reduce stress, which is a large factor in controlling meat quality
- A threatened animal will produce an increased amount of adrenaline which will lead to a rapid increase of lactic acid in the muscles
- The acidic condition of the muscles can cause the meat to become tough, strongly flavored, and reduce its shelf life
- The purpose of this technique is to cause zero stress to the animal for highest quality meat possible
- Once harvested, the animal is brought back to the mobile processing facility where it's skinned, eviscerated (disemboweled), and inspected
- Electro-stimulation
- An additional step, which is performed within minutes of harvesting
- It causes a contraction of muscles ensuring a thorough bleed out, which guarantees a mild tasting meat and longer shelf life
- The event also tenderizes the meat, usually ends up 40%-60% more tender than non-stimulated meat
Ragù!
- In Italian cuisine, ragù is a meat-based sauce commonly served with pasta
- In Tuscany, ragù can be called ‘sugo’, and wild boar ragù is called ‘sugo di cinghaile’, which lines up with our ragù!
- Created (or first documented) by Alberto Alvisi in the 18th century
- Alberto was the cook to the Cardinal of Imola
- The recipe was replicated and published as The Cardinal’s Ragù
- One of the most popular ragùs is ‘Ragù alla Bolognese’ (Bolognia)
- By the late 19th century, the use of heavy meat sauces on pasta was common on both feast days and Sunday's only with the wealthier classes of newly unified Italy due to meat and pasta expenses
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