How do they make pasta in Miami? By hand, white and black, topped with clam sauce. Italian cuisine is served at Trattoria Pane & Vino, in Miami Beach
Española Way is one of the historic streets of Miami Beach, it was the first commercial street and for some years it has returned to it after a restoration project so much that it was named the "best neighborhood in South Florida" by the newspaper "Miami Herald" . Born as a colony of artists in the 1920s, it was known for its creative Greenwich Village style atmosphere in New York or Montmartre in Paris. Inspired by the iconic Ramblas of Barcelona and the villages of the Mediterranean and France, it evokes a Spanish village with small colored houses, stucco decorations and glazed tiles, and is today one of the must-see destinations for shopping, eating, drinking and having fun. Hidden by the traffic and tourism of Ocean Drive, this historic cobbled street is in fact a succession of twinkling lights and music.
El Paseo, an iconic place
Among the many activities open along the pedestrian Española Way is the hotel El Paseo, literally a walk, a bohemian dream composed of a villa originally built in 1925 as a Mediterranean Renaissance style condominium. The hotel still features elements of Spanish, Moroccan, Italian and French architecture, including tiled roofs, round arches and lovely balconies. It is not surprising that his elegant style appealed to Cuban artists who came to live here in the 50s and 60s, so much so that for 25 years the building has been known as Española Way Art Center and has hosted famous artists such as Kenny Scharf, Miralda and Craig Coleman. Even the likes of Desi Arnaz and non-artists like Al Capone have spent many days within these walls on Española Way. On the ground floor, the Pane & Vino La Trattoria restaurant serves Sicilian cuisine and traditional Italian dishes.
The Trattoria Pane & Vino
It seems to be entering an Italian trattoria, both for the furnishings and for the warm welcome. On the menu, Bruschette with tomato, Beef Carpaccio with rocket and parmesan, Aubergine Parmigiana, Emilian Lasagna, Bolognese Tagliatelle and their signature Tagliolini Pane & Vino (a fresh homemade pasta black and white and topped with clams, white wine and parsley pesto). To try, also in Italy, with the recipe of chef Loris Navone.
Ingredients for 4 people
For the dough
6 large eggs
220g durum wheat semolina
220 g flour
2 teaspoons of cuttlefish ink
For the sauce
500 g of clams (cleaned and washed)
60 ml extra virgin olive oil
160 ml of white wine
120 ml fish broth
a pinch of pepper
a pinch of saffron
For pasta. Mix half the ingredients of the dough with the teaspoon of cuttlefish ink and the other half without cuttlefish ink. The dough must be uniform. Pass the dough in a mixer until the desired density is reached. Cut the dough to form the tagliolini and mix the normal tagliolini with those with cuttlefish ink. Leave to dry for at least 30 minutes before cooking.
For the sauce
Cook the minced garlic on a low heat until it becomes slightly golden. Turn off the heat and add the white wine. Put on the fire adding the clams and cover with a lid for a couple of minutes. Add the fish broth and the remaining ingredients. Cook for 3-4 minutes.
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