Italian Restaurant Prep: Crème Caramels, Roasted Potatoes, Meat Sauce, and Sausage Patties
ID: 96921174...
Go behind the scenes with Chef Steve as he prepares several classic recipes for his Italian restaurant, Vivaldi. This prep guide covers making crème caramels, roasting seasoned potatoes, cooking a massive batch of veal meat sauce, and mixing pork sausage sub patties.
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🍳 Cooking Flow
Prepare the caramel, pour into ramekins, and let it cool before adding the custard mixture. → Toss potato wedges in mustard dressing, cover with foil, and bake. → Simmer the ground veal, mirepoix, basil, and blended tomatoes in a large pot for the meat sauce. → Mix the ground pork with spices, portion into balls, shape into sub-sized patties, and layer on parchment paper.
Cooking Steps
Brief Cooking Order
Prepare the caramel, pour into ramekins, and let it cool before adding the custard mixture. → Toss potato wedges in mustard dressing, cover with foil, and bake. → Simmer the ground veal, mirepoix, basil, and blended tomatoes in a large pot for the meat sauce. → Mix the ground pork with spices, portion into balls, shape into sub-sized patties, and layer on parchment paper.
Introduction
Go behind the scenes with Chef Steve as he prepares several classic recipes for his Italian restaurant, Vivaldi. This prep guide covers making crème caramels, roasting seasoned potatoes, cooking a massive batch of veal meat sauce, and mixing pork sausage sub patties.
Step 1
【Crème Caramels】Boil sugar and water to create a golden caramel syrup. Pour the hot syrup evenly into ramekins and let it cool and harden completely.
Step 2
【Roasted Potatoes】Wash and slice white potatoes into thick wedges.
Step 3
【Roasted Potatoes】Toss the potato wedges generously in the mustard-based dressing, transfer them to a baking tray, cover with aluminum foil, and place in the oven.
Step 4
【Meat Sauce】Add the ground veal and mirepoix (onions, carrots, celery) to a giant stockpot. Season with dried basil and salt.
Step 5
【Meat Sauce】Open several large cans of whole peeled tomatoes. Blend them using an immersion blender until smooth, then add them to the meat sauce pot on the stove.
Ingredients List
Important Notes
Always let the caramel syrup harden completely in the ramekins for at least 20-30 minutes before pouring the custard mixture to prevent the caramel from boiling over.
Strain cracked eggs carefully to ensure a silky smooth custard texture and to catch any stray eggshell pieces.
When prepping large batches of meat sauce, use a commercial immersion blender to quickly process canned whole tomatoes directly in their containers.
Warming the milk mixture slightly before adding the eggs helps dissolve the sugar and ensures even cooking, but be careful not to make it hot enough to scramble the eggs.
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