Fall flavour all’Italiana: Eataly Los Angeles’s taste of autumn
The mercury may be hovering around the century mark at press time, yet at Eataly Los Angeles at Westfield Century City it’s never too early to see what delicious things are on the horizon. A media–influencer preview event at Eataly’s La Scuola this year was not only devoted to previewing the annual Holiday Lookbook of care packages and cooking necessities for the Italiophile but also practical ways to put some of the featured products to good use.
The look forward to fall included sneak peeks at this year’s themed gift boxes, curated wine selections, and panettoni poised to go on sale later this November. In the meantime, new wines, balsamic vinegars, olive oils, cheeses, imported pasta, and a new hazelnut spread were presented in a three-course dinner preceded by a cooking demonstration helmed by Chef Fabio and a hands-on pasta-shaping session with another kitchen team member.
The takeaways (in a special ‘Walking Around LA’ tote) were a box of Eataly’s Mezze Pacer, balsamic vinegar, a bag of coffee, and useful tips from Chef Fabio on individual ingredients for the perfect ragù fiorentino pasta (Chef Fabio suggests a touch of cocoa powder for extra richness) and learning that less is more when creating beef tagliata. Some recipes were shared to kick fall inspiration into full gear.
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Chef Fabio demonstrates his take on Eataly’s ragù fiorentino
Ragù fiorentino
¼ lb beef chuck flat tail
1¼ lb beef chuck roll, ⅛ in sliced
5 sprigs of rosemary, tied up with twine
½ cup extra virgin olive oil
1 cup dry red wine, preferably Chianti
2½ cups water
7 cups tomato passata (puree)
1 large onion, peeled, ¼ in dice
3 carrots, peeled, ¼ in dice
2 celery stalks, ¼ in dice
¼ cup chicken or beef stock
Pepper and salt, to taste
1. Start by seasoning the meats with some salt and 2 tablespoons of extra virgin olive oil.
2. In a large casserole dish, add 2 tablespoons of extra virgin olive oil, and increase the heat to medium-high.
3. Sear the chuck flaps and the chuck roll on all sides until browned then remove from the casserole and set aside.
4. Add the remaining extra virgin olive oil and diced vegetables to the casserole.
5. Cook them until they are soft, and then add back the previously browned meats as well as any drippings formed while resting.
6. Add the rosemary and de-glaze with red wine.
7. Once the red wine is reduced to about a quarter of its initial volume, add the tomato passata.
8. Add the water, and season with salt and black pepper to taste.
9. Cook on low heat for about 45 minutes or until the meats are soft. Remove and discard the bundled rosemary.
10. Allow the meat to cool enough to be handled, then cut into ¼ in cubes and set aside.
11. Continue cooking the sauce on low heat, and once thickened, mix the diced meat back in. Adjust seasoning if you wish.
12. Serve over cooked pasta (Chef Fabio recommends the Mezzi Paccheri, which holds the sauce well), and top with parmesan if desired.
Beef tagliata
Serves 2
12 oz New York strip, Bohemian, hanger, or flank steak, divided into two cuts
Kosher salt, q.b. (as needed)
3 cups baby arugula
1½ Tbsp Ligurian extra virgin olive oil (Eataly chefs prefers ROI)
½ fresh lemon
6 Tbsp parmigiano reggiano DOP, thinly shaved
½ Tbsp balsamic vinegar (our chef prefers Villa Manodori)
A pinch of Maldon salt
1. Season steak with kosher salt.
2. Heat the grill and cook on high heat. Cook until medium rare, or desired cooking temperature.
3. Set aside on a cutting board and let it rest for about five minutes. (You can also sear in a pan if you prefer.)
4. Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Top arugula with shaved parmigiano reggiano cheese.
5. Slice steak and finish with a pinch of Maldon salt, about 1 or 2 flakes per slice.
6. Divide arugula and steak between two plates.
7. Garnish with a final drizzle of extra virgin olive oil and balsamic vine.
