Clean sea urchins and mix them with extra virgin olive oil. The turnip greens are blanched for 2 minutes in a little boiling salted water with a little oil and garlic and then drained on kitchen paper. Prepare the broth (white onion, celery, carrot, bay leaf and pepper) boil it for 2 hours and then filter it with the Chinese colander. In a saucepan pour a thin layer of oil into the pan, add the garlic and when it is golden remove it. Add 3-4 ladles of broth and stir, then raise the heat and grind the pepper, just before boiling. When it boils, add half of the pecorino and mix with a whisk. Dilute with 1 ladle of broth and stir until you get a smooth cream. Cook the pasta for only 5 minutes in boiling salted water, then drain and sauté it in a pan with the cream for 1 minute, then add a ladle of broth and finish cooking for another 5 minutes.
But how much and how is it legitimate to vary a gastronomic myth? The answer has already been given by the best interpreters of modern cuisine who have taken up the challenge by tackling even more iconic dishes. To say, pizza, today Unesco intangible heritage, Milanese risotto, lasagna with meat sauce, in a series of appetizing twists that tickle our palate from stage to stage.
TO Tokyo, between the walls of the very honorable Hattory Cooking School, the 20 and 21 November, interviews with exponents of culture, arts, science and of course gastronomy (there will also be a speech by our Director, Maddalena Fossati), broadcast in streaming, will accompany the performance of a "Cacio e Pepe my way" by the star chef Kotaro Noda of the restaurant Lighthouse in Ginza, very well-established on the subject because he has an Italian foot a Rome with the Bistrot 64, and of Nobuyuki Matsuhisa, chef of Nobu Armani in Tokyo.
At the same time as Milan the international food tour will start with Antonio D’Angelo, chef of Nobu Armani in Milan, who will present his creation "Inaniwa ramen, Pecorino water, sansho pepper and king crab" to the guests of that same opening night, or the special noodles in broth, developed for the occasion. For those who love to immerse themselves in other experiences around the same dish there will be, also in Milan, the "Cacio e Pepe al spoon" Enrico Bartolini at Anima; the «Cacio e Pepe al cartoccio by Davide Oldani at the D'O and, to mix the cards, the "Risotto with cheese, pepper, cream of rice with herbs and sumac" of Antonio Mandarin Oriental Silk Guide. Until the highlight in December from Sting, on his estate Il Palagio in Figline and Incisa Valdarno. And to silence the purists who condemn any departure from tradition, it should be remembered that Montaigne, a great gourmet as well as a great philosopher, wrote that "no dish is more tasteless than that which does not reflect the society in which he lives".
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A dish is, first of all, its scent. That of the crushed garlic of the Genoese trenette, of the Sunday ragù in Naples. Antonella Bondi she is so convinced that she has gone from an architect who raises walls and houses to an architect who builds fragrances designed to make the tasting of a dish memorable. The technique is that of distillation in alcohol of the ingredients then packaged in spray, to be sprayed on the surface of the dish, or in an oily version to be mixed with the preparation itself. For this tour he exclusively created the Cacio e Pepe perfume in the two versions. He claims that the satisfaction given by a simply aspirated Cacio e Pepe is equal to that one feels in eating it. Seeing is believing.
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1) Boil the potatoes in a saucepan, with plenty of initially cold water and a handful of coarse salt. Once ready they will go peeledfromhot and immediately pass with the potato masher. Create one fountain, add the Flour, the salt and the egg. Knead everything energetically.
2) Cut into small cubes the stringy cheese.
3) With the help of the scale, divide the dough into small portions of 10 g and with the help of the palm of your hand open it, putting in the center the cheese. Then close the ball.
4) Grind pepper with the help of a mortar and pestle.
5) Cook the gnocchi in hot water with olive oil and salt, drain them as soon as they come to the surface.
6) In a very hot pan toasted pepper, then add the gnocchi and a little cooking water. Lower the intensity of the flame e add the pecorino. Sauté the gnocchi, being careful not to curdle the cheese. Serve and sprinkle with wild pepper
Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for usclick here. In the coming days the new video recipes.
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