»LA MIGLIORE PASTA…« The third pasta recipe for our series we got from Nicola Laera from the »HOTEL LA PERLA« in the Dolomites. In the 5 restaurants of the outstanding hotel he loves to bring »the good of Italy« to his plates. If you ask him about his kitchen philosophy, he will explain: »Simple, not very flattering. If you allow me the expression: bread to bread and wine to wine. This is my way of cooking and that’s the way it is, because it’s me.« There we say: »Bún pró!«
[BY NICOLA LAERA]
»Pücia«-bread [dried and finely ground]
Brunoise of celeriac, carrots & onions
bouquet of aromatic herbs
pulp of spleen
salt & pepper
FINISHING & GARNISH
small peace of butter
fresh citrus thyme
Mix all ingredients with the hook in a food processor. Pay attention to the temperature – the dough should not become too warm. Allow to chill for a couple of hours.
Then stretch the dough and allow to dry slightly.
Prepare the Tagliatelle using a pasta machine.
Melt Agar Agar in boiling water for 1 minute.
Add chocolate, cocoa and soaked gelatin.
Pour the mixture on a kitchen sheet and allow to cool down. Before service cut the jelly into cubes.
Cut the meat into small cubes and brown it gently in a plenty of olive oil. Add the vegetables and season with salt and pepper.
Add the tomato concentrate, deglaze with wine and gin and stock up with the game broth. Add the Herbs and simmer for some hours.
Cut the spleen pulp in half and scrape out with a knife to remove the nerves. Mix together with some game broth and pour to the ragout. Simmer for another 30 minutes.
FINISHING & GARNISH
Boil the Tagliatelle in a plenty of salted water for 2 minutes.
Strain and pour to the hot deer ragout. Cook it gently until »al dente«. Use some scoops of the noodle water as necessary to keep the sauce moistly.
Add some olive oil and a small peace of butter and stir up gently. Than flavor with fresh leaves of citrus thyme.
Arrange the pasta on deep plates, add the cocoa jelly cubes and top it with some grated pecorino cheese.
This bread with rye flour, caraway, fennel and aniseed is characteristic for the Ladin Valleys of the Dolomites. Traditionally it was baked and dried just once a year to make it durable for the rest of the year.
Agar Agar is a herbal replacement to gelatin. It is obtained by the cell walls of several species of algae.
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.
CRAFT BEER RECOMMENDATION
[BY PAOLO BARALDI – MAÎTRE & HEAD SOMMELIER]
DOPPIO MALTO CASTAGNE AFFUMICATE E GINEPRO
BIRRIFICIO BELTAINE | GRANAGLIONE | EMILIA-ROMAGNA | ITALY
Double Malt Smoked Chestnut and Juniper Beer
Double malt, non-filtered, re-fermented in the bottle;
White froth, spicy scent, pronounced flavor and structure;
Natural sediments at the bottom.
Water, barley malt, smoked chestnuts [Apennines], juniper, hop, yeast, sugar;
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?