This Deli Turns Into Philadelphia’s Best New Restaurant at Night _ On The Line _ Bon Appétit

The Art of Crafting Delicious Sausages and Ravioli

The day begins with curing some pork, letting it sit overnight to allow the flavors to meld together. The pork is then compressed to eliminate any air pockets, and once it's as tight as possible, it's cooked off to achieve a lovely subtle um warmth. To add depth to the sausage, Calabrian chilies are incorporated, giving it a disjointed deli meat texture that's not homogenized. The cubed pork is then compressed using centrifugal force, making it easier to tie into a circular shape.

To secure the casing in place, the chef uses a tying motion, creating a tight and even surface. Once complete, the edges of the sausage are cut off to fit it into the oven. To prevent air pockets from forming, the casings are perforated after stuffing. With the sausage ready, it's time to move on to the stuffer – a Zugan blood worst farce is inserted into the capsule, ensuring a continuous flow and steady cranking motion.

As the stuffer is used, the chef carefully adds ingredients to create a cohesive mixture. The Zugan blood worst farce is then inserted into the casing, filling it with a rich and savory flavor profile. With the sausage complete, it's hung to dry before being placed in the oven for 3 hours of cooking time. As the sausage expands during cooking, it pushes out liquid and gelatin, eventually contracting back together into a solid sliceable form.

Meanwhile, the chef turns their attention to creating a filling for the ravioli. Rendered sheep fat from two weeks ago is broken down into a pasta filling with ricotta cheese. Beef filling from another batch is folded in, along with spices such as coriander and garlic. The dough from earlier, made with beautiful eggs, is used to create the ravioli sheets.

The chef's goal is to use up available ingredients and reduce waste, while also creating a delicious sauce to complement the ravioli filling. White wine, chilies, and dried oregano are added to the sauce for a straightforward yet effective flavor profile. The filling is designed to be rich and indulgent, making the consumer feel like they've eaten too much and need to take a break.

As the chef finishes filling the ravioli, they're joined by their partner, who's waiting patiently. Working with life partners can be challenging, but sharing experiences and emotions creates a deep understanding and connection. The chef takes pride in being able to share this creative process with someone who understands their highs and lows.

With the ravioli complete, the chef turns their attention to roasting pumpkins and steaming vegetables. As the day comes to a close, the kitchen is filled with the aromas of delicious food, and the chef can't wait to serve it all up. Despite the chaos and unpredictability of cooking, the chef finds joy in sharing meals with others and creating memories that last a lifetime.