Find out how to prepare delicious dishes from the Carmy restaurant
The Bear series, available on Disney+, goes beyond showing the intensity of the culinary world; it brings to the screen captivating and tasty recipes that capture the passion for gastronomy. Following the journey of Carmy, a young and renowned chef who returns to manage the family restaurant, we are invited to experience not only the demanding routine of the kitchen, but also the creation of delicious dishes, prepared with creativity and dedication.
See below 5 recipes from the Bear series to prepare at home!
Spaghetti with tomato sauce
Ingredients
- 500 g of noodle spaghetti
- 800 g of peeled tomatoes
- 125 ml olive oil
- 1 onion cut in half
- 1 handful of fresh basil
- 5 cloves of garlic, peeled
- 60 g of butter
- 100 ml of pasta cooking water
- Grated parmesan, salt and ground black pepper to taste
Preparation method
Fill a pan with water and place it over medium heat. When it boils add a tablespoon of salt and the pasta. Cook until the pasta is al dente. Drain and reserve some of the water. In another pan, crush the garlic cloves, add the olive oil and basil and cook over low heat until the basil wilts. Turn off the heat and set aside.
In another pan, place the butter and onion halves facing down. Place over medium heat and fry for 3 minutes. Add the crushed tomato and cook for 25 minutes. When the tomato begins to wilt, add the oil and basil mixture. Stir and boil until the sauce thickens. Add the pasta and water to the sauce and season with salt and pepper. Boil and then serve. Garnish with fresh basil leaves and grated parmesan.
Donuts with strawberry jam
Ingredients
- 7 g of organic dry yeast
- 60 ml of warm water
- 180 ml of warm milk
- 50 g of sugar
- 60 g of melted butter
- 1/2 teaspoon salt
- 1 egg
- 3 cups of wheat flour
- 1/2 cup gelatin strawberry
- Powdered sugar for dusting
- Wheat flour for flouring
- Butter for greasing
- Vegetable oil for frying
Preparation method
In a small bowl, dissolve the yeast in the warm water and let sit for 5 minutes, until frothy. In a large bowl, whisk together the warm milk, sugar, melted butter, salt, and egg. Add the yeast mixture and stir until smooth.
Gradually add the wheat flour, one cup at a time, and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes, until smooth and elastic. Place the dough in a buttered bowl, cover with a cloth, and let rise for about 1 hour, or until doubled in size.
Then roll out the dough until it is about 1 cm thick. Using a round pastry cutter, cut out dough discs. Place the discs on a buttered and floured baking sheet, cover with a cloth and let rise for another 30 minutes. Heat the vegetable oil in a deep pan to 180°C. Fry the donuts until golden brown. Remove the donuts and place them on absorbent paper to remove excess oil.
Using a knife or piping tip, make a small hole in the side of each donut. Using a piping bag, pipe the gelatin into the donuts. Dust with powdered sugar. Serve.
“Italian Beef” sandwich.
Ingredients
Meat
- 1.5 kg of meat bovine
- 2 tablespoons olive oil
- 1 onion sliced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili pepper
- 2 bay leaves
- 120 ml of meat broth
- 120 ml dry red wine
- 1 green pepper sliced
- 1 red pepper sliced
- 6 loaves of baguette or French bread
Gardener
- 1 carrot cut into sticks
- 1 stalk of celery, chopped
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- 1/2 cauliflower separated into small flowers
- 1 cucumber cut into thin slices
- 1/4 cup coarse salt
- 2 teacups of water
- 1 cup white wine vinegar
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon chili pepper
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
Preparation method
Gardener
Place the chopped vegetables in a large bowl. Add coarse salt and water, mix well and cover. Let sit for at least 8 hours, or overnight, in the refrigerator. After the time in the refrigerator, rinse the vegetables well under running water to remove excess salt. Drain completely. In a large bowl, mix the vinegar, olive oil, minced garlic, oregano, chili flakes, mustard seeds and coriander.
Place the rinsed vegetables in sterilized glass jars, pressing lightly. Pour the vinegar and oil mixture over the vegetables in the jars, making sure all the vegetables are completely submerged. Close the jars with airtight lids and place them in the refrigerator. Let the giardiniera rest in the refrigerator for at least 3 days before consuming it, so that the flavors will intensify.
Meat
In a bowl, season the meat with salt, black pepper, oregano, basil, thyme, and chili pepper. Heat the olive oil in a large skillet over medium heat and sear the meat on all sides until golden brown. Remove the meat from the skillet and add the onion and garlic. Sauté for a few minutes until softened.
Add the red wine and beef stock, scraping the bottom of the pan to loosen any residue. Return the meat to the pan, add the bay leaves, and cover. Cook over low heat for 3 to 4 hours, until the meat is very tender and flakes easily with a fork. 30 minutes before the end of cooking, add the sliced peppers to the pan. Book.
Assembly
Remove the meat from the pan and shred it with two forks. Return the minced meat to the pan to absorb the juices. Cut the bread in half and fill it with the shredded meat and peppers. Add the giardiniera after it has rested in the fridge. Serve the sandwiches.
Rib eye steak with coca-cola and risotto
Ingredients
Meat background
- 2.5 kg of beef bones
- 2 onions cut into 4 parts
- 3 celery stalks, chopped
- 2 chopped carrots
- 1 head of garlic, cut in half
- 2 tablespoons tomato paste
- 1 cup of water
- 1 glass of dry red wine
- 5 sprigs of fresh thyme
- 1/2 bunch of parsley
- 2 bay leaves
- 1 tablespoon black peppercorns
- Oil to taste
- Waterfall
Rib
- 2 kg of rib of pork
- 2 chopped onions
- 2 chopped carrots
- 1 1/2 cups dry white wine
- 1 cup of cola soda
- 6 sprigs of thyme
- 1/2 bunch of parsley
- 2 bay leaves
- 4 cups of beef tea
- Salt, ground black pepper and oil to taste
Risotto
- 50 g of butter
- 1 chopped onion
- 2 cups arborio rice
- 1 glass of dry white wine
- Broth
- Zest of 1 lemon
- 2 sprigs of thyme
- 1/2 cup grated parmesan cheese
- Beef broth, salt and ground black pepper to taste
Preparation method
Meat background
Place the bones on a large baking tray, drizzle with oil and bake in a preheated oven at 200°C for 45 minutes. In a bowl add the onion, celery, carrots, garlic, 3 tablespoons of oil and tomato paste, mix well. Remove the bones from the oven, turn the bones and add the vegetable mixture and tomato paste. Spread it out evenly on the tray and return to the oven for 30 to 45 minutes, until the ends of the vegetables are lightly toasted.
Transfer the bones and vegetables to a large pot. Place the pan on the stove and add the red wine and water. Using a spatula, scrape the bottom of the pan to loosen any crust that may be stuck to it. Pour the wine into the pan with the bones and vegetables and add more water until everything is covered.
Add the thyme, parsley, bay leaves and black pepper. Let it cook on low heat, with the pan half-covered, so that the liquid does not boil. Leave it to act for about 6 hours, reducing and enhancing the flavors. During the process remove any foam that rises to the surface otherwise the fat will separate from the liquid. After cooking, filter all this liquid into a jar or several jars and store it in the refrigerator for 2 weeks, or if you freeze it it can be used for 3 months.
Rib
Cut the rib into smaller pieces and season with salt and black pepper. In a large skillet, add a drizzle of oil and, over medium heat, grill all sides of the ribs until golden brown. Add the onions and carrots and cook for about 5 minutes or until they begin to brown. Add the white wine to deglaze the bottom and let sit for another 2 minutes. Add the soda, thyme, parsley, bay leaves and enough ragù to almost completely cover the ribs.
Place on a baking sheet and place in a preheated oven at 150°C for 2 hours, turning the ribs constantly to cook evenly. Remove from the oven, remove the ribs and place them in a bowl and refrigerate for at least one night. Filter the remaining stock in the pan and store in a container, refrigerate for the same amount of time as the ribs.
The next day, the stock will have a cold layer of fat on top, remove and discard this. Transfer this liquid to a large skillet or frying pan and reduce for at least 1 hour. Return the ribs to the resulting sauce until thoroughly heated. Book.
Risotto
In a skillet, heat the butter over medium heat and sauté the onion until golden. Add the rice and sauté. Stirring constantly, add the wine and cook until it is dry. Gradually add the broth, stirring the rice until the liquid has reduced. Repeat until the rice is al dente. Add the lemon zest, thyme and finish with the parmesan and butter. Season with salt and black pepper. Serve the risotto with the ribs.
Chicken Picatta
Ingredients
- 2 breasts chicken skinless and boneless
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1/2 cup capers
- 1/4 cup vegetable broth
- 1/2 glass of white wine
- Juice of 1/2 lemon
- Parsley, salt and ground black pepper to taste
- Wheat flour for breading
- Oil for frying
Preparation method
Cut the chicken into 4 fillets and season with salt and black pepper. Dredge the fillets in the wheat flour and shake off the excess. In a large skillet, add the olive oil and place over medium heat. Add the chicken and fry until golden brown on all sides. Arrange on a serving platter and set aside.
In the same pan add the white wine to evaporate and the vegetable stock. Return to the heat to a low boil; stir the mixture for about 3 minutes. Add the lemon juice and continue stirring until reduced. Once reduced, add the butter until melted. Add the capers and continue stirring; reduce the heat. Add salt and black pepper. Pour the prepared caper sauce over the chicken and add the chopped parsley. Serve then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
