Black Spaghetti Il Desco

BLACK SPAGHETTINI & SEPPIOLINE • ELIA & MATTEO RIZZO

»LA MIGLIORE PASTA…« Here and now we are starting a new series with topic: »The very best Pasta«. We ourselves enjoy the Italian pasta culture whenever possible, so we have chosen to find the best recipes of great chefs and outstanding restaurants. For you and of course also for us! We will also ask the sommeliers and wine experts of the respective restaurants for their wine recommendations to suggest exciting food & wine pairings. For the first recipe, we knocked at the door of the restaurant »IL DESCO« in Verona. For the family Rizzo, which runs the restaurant since 1981, »Il Desco« is not just a name, for them it means: »to eat at home with friends.«

THE RECIPE

[BY ELIA & MATTEO RIZZO]

PASTA DOUGH

300g

3

20g

flour

whole eggs

squid ink

salt

PARSLEY SAUCE

100g

1g

fresh parsley

olive oil extra vergine

salt & pepper

Xanthan Gum

FINISHING & PLATING

10 pcs

baby squids

pumpkin [qty. depending on your taste]

celeriac [qty. depending on your taste]

purple cauliflower [qty. depending on your taste]

seasonal cabbage [qty. depending on your taste]
for example savoy cabbage or pointed cabbage

olive oil extra vergine

salt & pepper

DOUGH & SPAGHETTINI

1

Mix all ingredients to knead a smooth dough.

2

Store the dough in a fridge for 1 night.

3

Use the pasta machine to roll the dough to thin sheets [3mm thickness].

4

Then cut the dough with the pasta machine in »Chitarra«-shape.

PARSLEY SAUCE

1

Blanch parsley in salted water for 8 seconds. Cool down in iced water.

2

Mix parsley, olive oil, Xanthan, salt & pepper in a blender. Sieve the mixture to get a smooth and viscous texture.

FINISHING & PLATING

1

Cut pumpkin and celeriac to thin slices (spaghetti-shaped).

2

Cut cabbage to raw bites and blanch. Cool down in iced water.

3

Cut cauliflower to small florets and blanch. Cool down in iced water.

4

Stir-fry the squids in a pan with olive oil and add vegetables.

5

Boil Spaghettini for 30 seconds and add to vegetables and squids.

6

Sauté for a few minutes to emulsify liquids and oil. Season with salt & pepper.

7

Serve Spaghetti on plates with a few drops of parsley sauce.

SEED OIL

Seed oil is a fat vegetable oil which is made of nuts, cores and germ buds in a cold compression.

SOYA LECITHIN

Soya lecithin conduces as a emulsifier and stabilizer and conglomerates water and fat. It’s also qualified to prepare fluffy and melting foams.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And exactly these one, primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY NICO POLI – SOMMELIER]

2014

VULCAIA FUMÉ | SAUVIGNON DEL VENETO IGT
AZIENDA AGRICOLA INAMA
SOAVE CLASSICO | VENETO | ITALY

GRAPE VARIETY

100% Sauvignon blanc

LOCATION

Monteforte d’Alpone and Soave [Monte Foscarino];
South/South-west-facing;
About 150 m a.s.l.

SOILS

Basaltic lava

ENOLOGY
//quote: winery

Destalking and grape crushing are followed by skin contact for about 3 hours.
After the grapes are pressed the must is allowed to settle for 12 hours at cold temperature.
Alcoholic fermentation followed by malolactic fermentation takes place in
30% new barriques made from heavy toasted wood. Prior to racking, batonnage is carried out every 6 weeks for about 7 months.
Fining for 6 months in stainless steel vats. Filtration through a coarse filter prior to bottling.

IMPRESSIONS
//quote: winery

Intense golden colour. Nose of roasted coffee with hints of oak and tropical fruits.
On the palate: great fruit concentration with grapefruit, pineapple, passion fruit
and citrus. Strict and sustainable finish of all aromas.

LA MIGLIORE PASTA

[THE VERY BEST PASTA – TIMELESS]

In the Italian kitchen, the philosophy behind the preparation of a perfect pasta is: »The right noodle shape for every sauce« and the experience of countless generations.

The LINCHPIN.CLUB presents the recipes of outstanding chefs who create contemporary pasta dishes based on traditional methods of preparation – la migliore pasta – the very best pasta …

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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