This is the creative dish that Tania and I have done in the third episode of the School. We had as a guest chef, Vivian Varese, owner of the restaurant Alice in Milan, as well as the second best chef Woman of the Year 'Identity Golose ! I really liked his cooking: fresh, light, colorful and elegant. If you give a bit of vanity, in my small (but really tiny, eh!), I find myself there. , P the very least, one day I wish I could cook like her. : O)) I wish this is (intra) saw, sin that day I did a bit of a fool, our pasta was hot and tasteless! : O (
In this recipe, we decided to make a creamy sauce with a potato. In addition, we chopped clams to distribute them more evenly over the spaghetti, in so that every mouthful the diner can find a few pieces of clam. That's why the clams creamy. In two
we struggled to finish this dish in 30 minutes, we were able to Serve the pasta just 20 seconds left, and you could see! , P There are many elements to be treated. If you do everything yourself, I suggest you prepare your oil with parsley and lemon zest in advance, calmly.
for 2 people
oil to a handful of parsley
parsley, leaves only
extra virgin olive oil to taste
Blanch the parsley for about a minute. Gather them with a slotted spoon as soon as the color becomes a bright green.
Immerse immediately in iced water to stop the chlorophyll.
Remove the parsley from the water, squeeze and dry thoroughly with a paper towel. Blend together with a bit 'of extra virgin olive oil.
Scorza candied lemon zest 1
Amalfi lemon, cut into julienne
25 grams of sugar
50 ml of water
Place all ingredients in a pan and then reduce heat to low until the rind is transparent and the sugar will have a syrupy consistency.
Let cool separately.
creamy spaghetti with clams and cuttlefish cooked
400 g clams , even 500 grams, come on! O) 4
cuttlefish
150 g spaghetti 1 clove Gragnano
' garlic
1 small potato, diced 1
carrot 1 celery stalk
1 / 2 onion
the peel of 1 organic lemon
extra virgin olive oil salt
Prepare the broth where they cook the pasta with the lemon peel, carrot, celery, onion and tentacles of squid. Cut into julienne the remaining squid.
In a pan fry a clove of garlic. Remove it when it is lightly browned and pour the clams.
Wait for it to open and remove them from the pan. Clean the shell, but leave intact 6 for decoration. Chop the rest.
Boil the potatoes in water until the clam is tender. If too dry, add a bit 'of water. Blend to smooth. Taste and salt if necessary.
Meanwhile, boil the pasta in the broth for a few minutes. Transfer to a hot frying pan and start cooking it in the manner of risotto, pouring the broth a ladle at a time. Salt lightly, halfway through cooking.
When cooked, remove the pasta from heat and stir in the mashed potatoes and the joke of clams. Serve.
Blanch for a few seconds the julienne of squid with a little oil in a frying pan hot. Add salt and place them over the pasta.
Finish the decoration with 3 whole clams in each bowl, sprinkle with olive oil, parsley and some candied lemon peel.
0 comments:
Post a Comment