Welcome to another email! Every couple days, I share tips and secrets from professional chefs so you can learn how to become a chef FROM HOME.

In this video I collaborated with chef Yuan Tang of Rooster & Owl (Michelin One⭐️) and Ellie Bird, and he’s showing us how he elevates an Italian classic like how a Michelin chef would.

Let’s get to it!

<Dry Aged Bolognese with Bone marrow>

Video Link: https://www.instagram.com/reel/C0-m0_1NWby/

1. Roast Roma tomatoes in the oven-to take off skin and dehydrate.

2. Cut off the stem, cut into halves and add a drizzle of olive oil.

3. Line them up in the pan and salt the skin heavily to draw out the moisture. 20 minutes at 350 F

4. Build rigatoni from scratch: semolina flour, toasted fennel seeds, kosher salt, egg yolks, olive oil in the mixer.

5. Toppings for bone marrow #1 parsley panko crumb- parsley leaves, thyme leaves, olive oil, quick blend. Then grate in fresh garlic, salt/pepper, then Japanese panko. Blend until mixed well. #2 whipped tofu- firm tofu, fresh lemon juice, miso paste, olive oil, zest of lemon, blend until smooth

6. Take out tomatoes and peel off the skin, season lightly, then back into the oven at 300 F for 30-40mins until they’re half the size and concentrated flavors. Then chop them up to use for the tomato sauce.

7. Back to the pasta. After it’s done mixing. Start making the pasta.

8. Roast bone marrow-olive oil drizzle, salt/pepper to taste. Into the oven at 450 F until it’s brown. (8-10mins)

9. Put whipped tofu into piping bag

10. Start bolognese-finely chop onions, carrot, fennel, and garlic

11. Pickled pearl onions: thinly slice onions. Add sugar and champagne vinegar to pot, bring to boil and add the onions.

12. Cook pasta: Add kosher salt and bring to boil:

13. Dry aged beef bolognese: add smoked bacon to a pot and brown. Then add onion, carrots and fennel into pot. Add chopped garlic after the veggies are sweated out. Then anchovies and tomato paste. Then toast. Add Chinese rice wine, and red wine to deglaze. In a separate pot, brown the dry aged ground beef. After the wine is evaporated, add ground beef.

14. Add chicken stock.

15. Roast the bone marrow with parsley crumb for 5 mins. Then add tofu whip, pickled shallots, and Uni to plate.

16. Boil pasta with salt and olive oil.

17. In to pan, add garlic oil, pepper flakes, bolognese, roasted tomatoes, and lemon juice along with the pasta. Mix well. and plate.

18. Enjoy!

MICHELIN CHEF TIPS:

• The secret to this dish is seasoning every layer. Instead of seasoning with salt at the end of the dish, he seasons each component lightly to maximize the flavors.

• When building the bolognese, taste after each step, to understand the flavor compositions and adjust: salty, umami, etc.

Fun Fact: Chef Yuan Tang actually graduated and worked in accounting before realizing a corporate life was not for him. During this time, he reminisced about how he used to help out his parents’ Chinese restaurant and revived his once lost passion: Cooking. He advises young people and aspiring chefs to pursue their dreams and take a risk especially if their circumstances allow it.

That is it for this email! I hope you learned as much I did from another talented and established chef. If you have any questions about this video, cooking, or my work in general, please let me know!

Sincerely, DANNY KIM.