La Pasta was highlighted by the chefs for Cultural 2017’s theme, simplicity ! Here are what we learned during the masterclasses…
La Pasta a été mise à l’honneur pour le thème simplicité ! Voici ce que nous avons appris pendant les masterclasses …
Denny Imbroisi | Restaurant IDA (Paris)
Facts: There is 3 min differences in the cooking time of pastas between Italian al dente and the rest of the world “overcooked way”.
Some French consider them “raw” (Oh la la ) but al dente pastas are much more healthier !!!
You can start cooking pastas and make a base of a sauce with olive oil, garlic and red onion …. and divide it in two and make variations.
Cod, garlic, olive oil, yellow tomato basilic, artichoke, capers, parsley and….
Tips: The secret ingredient: Anchovy jus Colatura di alici from Aqua Pazza Gourmet to make a real difference in your sauce !
The secret !
Vitantonio Lombardo | Locanda Severino (Caggiano)
A dish from the South, who wants to become North, but who stays South.
Vitantonio makes us discover delicious organic pastas of Pastificio Cardone by Nicola Pascazio from Puglia.
“Cavatelli” shaped pasta made with Senatore Cappelli flour.
Cooking Tip: A delicious tomato sauce can be great with strawberries !!!
1. Pour the fresh pastas in boiling water, let them immerse few seconds and take them out.
2. Cook like a risotto with tomate and strawberry sauce !!!!
3. Add blue creamy cheese (Gorgonzola, Castello…)
Antonio Biafora | Ristorante Biafora (Calabria)
Tip: From Antonio’s grand-mother “A cabbage is good when it sticks to the pot” 😋
Recipe: Pasta with whole potato and cabbage cream (foam) and cabbage powder.
Let “burn” the cabbage in the oven. The burned leaves are crushed into powder and the heart of the cabbage into the cream.