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In response to Governor Pritzker’s announcement, Travelle Restaurant and Bar will temporarily be suspending indoor dining operations until further notice.

Chef Recipies

Pomodoro Sauce

Make 8 – 10 servings

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Ingredients Instructions
4600 g canned peeled tomates
(roughly 6 quarts)
4 cups basil, loosely packed
1 1/2 cup peeled garlic
220 g olive oil
salt/pepper to taste
  1. Take the olive oil and garlic in a large pot and shallow toast the garlic until golden over low heat for 30-40 minutes.
  2. Add the basil and fry it until crispy to extract all the oils.
  3. Add the canned tomatoes, stir until everything is homogenous. Bring to a simmer and then turn the heat down while stirring frequently.
  4. After one hour the sauce is nearly complete. Add salt and pepper to your liking.
  5. If you have a ricer, add the tomato mixture and you will get a lovely consistency. If you have a food processor, pulse the mixture until you are happy with the consistency.










  1. This sauce is great for all pastas, pizzas, meatballs, veal parmigiana, etc.
  2. Make it your own, spice it up with chilis or cheese.



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Make 150, 2 oz balls

Ingredients Instructions
5 lbs ground veal
20 whole eggs
10 garlic cloves, peeled
5 oz olive oil
3 large onions, small diced
10 cups bread crumbs
2.5 oz Worcestershire sauce
5 cups whole milk
2.5 cups Parmesan cheese, grated
  1. Combine wet ingredients.
  2. In a large mixing bowl disperse all ingredients and mix evenly.
  3. Let sit for 30 minutes for all the flavors to melt together and the bread crumbs and eggs to work their magic.
  4. Portion to your desired size. I prefer between a golf balls and tennis ball.
  5. Chill or freeze the balls after.
  6. If using immediately, chill for 30 minutes to firm up. Two options next.
  7. You can do my preferred method of frying them or roasting at a high heat. Negatives about both: Frying, it can be messy and a tad dangerous at home, but simply control your heat and you will have a great product. Roasting: the fat will melt out of your meatball and they may be dryer than the fried product.
  8. Roast for 15 minutes on high heat 450-500 F OR 4-5 Minutes in 350 F canola oil.
  9. The middle won’t be 100% cooked, so the best thing to do when eating immediately is heat up your pomodoro sauce, add some water or stock and let the meatballs simmer for another 20-30 minutes. They will be superb and the pomodoro sauce with some garlic rubbed ciabatta, Parmesan, basil is as good as it gets.
















Homemade Pasta Recipe

Make 4 servings

Ingredients Instructions
360 g “OO” flour
AP flour is a good substitute
1.25 tsp salt
17-18 egg yolks
1.5 tsp olive oil
  1. On your clean counter, take your flour and make a well.
  2. Add egg yolks, olive oil and salt.
  3. Mix gently from the side with a fork until the yolks appear to be a dough ball.
  4. Now it is time to knead the dough ball for 6-8 minutes and get up all that flour from the counter.
  5. Wrap the dough ball in plastic wrap. Let the dough ball rest for a minimum 30 minutes before use.









  1. With your pasta roller, try for 1/16 of an inch for most dough shapes.
  2. Roll your pasta at a consistent speed for uniformity.
  3. Make sure to cover your pasta with a moist towel when not being used.
  4. Put finished product on a tray with a little semolina flour to provide bounce and resistance in your bite.

Melted leek and Burrata Ravioli

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