A paste made with waste materials from food production. It is not only environmentally sustainable, but a real delight. Here are two recipes for cooking it at home
"My dream is a field of wheat and a vine, which then find themselves recycled together in my pasta".
Roberto Franzin he's not a cook like the others, he's really special. He worked for years in the kitchen, then decided, for various reasons, including health, to leave everything and devote himself mainly to three activities: the teaching of issues related to sustainability; advice on recycling projects; full-time production of its products Macino, like pasta with Ribolla Gialla marc or with apple, lemon and recently even cocoa beans. In short, with everything that unfortunately we are used to discard and throw away.
How the idea of a paste with pomace is born
The idea of preparing a pasta with pomace and the consequent creation of the creative brand Macino ("grind" and "berry") was born one day by chance, as unexpected as all the most beautiful things. Roberto was visiting one of the producers of Ribolla Gialla di Oslavia, Il Carpino, when a special gesture was enough with the pomace in his hands, which he still remembers to perfection. "You know, the mind of a cook is twisted, he always makes one more one …". From this moment, in fact, Roberto, has done nothing but research and inquire about the possible reuse of the pomace, discovering that it was already recycled for the mines of pencils and for cosmetics, but that no one had ever dared in the food field. Thus, during the lessons with his students, he begins the first experiments to create a pasta with vinaccia flour from Ribolla Gialla (dried), eggs and flour. Within a short time, he began to use it in his restaurant at the time, and to sell it in the formats of tagliolini and tagliatelle, with packaging always in a sustainable spirit: only corn scraps and cellulose, as well as beautiful decorations in watercolor.
What makes it unique
After years of experimentation, we can affirm that Roberto Franzin's pasta is really perfect, so much so that today there are few cooks to choose it, from Alessandro Breda to Claudio Melis, to the Tavernetta di Udine. Over time, Ribolla's vinaccia flour has added a Sicilian durum wheat mixture to give consistency it's a good seal in cooking. Furthermore, Ribolla Gialla is the only "white" wine to produce particular oxidizing enzymes (usually present only in reds) that make this pasta healthy, light it's a lot more digestible. Finally, it has carried out numerous studies to increase the conservation period, which currently reaches two years. For all these reasons, his pasta with Ribolla Gialla pomace flour has also become the subject of a thesis by a student in Food, Giorgia Ingento.
Other pastes with waste
Unstoppable and deeply passionate, Roberto has also created other pastas with waste, such as the one with le apple peels local, which is characterized by a natural, unobtrusive sweetness, which makes it perfect with savory fish sauces. In this case the idea was born after discovering that to produce an apple juice more than 50% of the fruit is discarded, as well as the use of alarge amount of water. The same applies to the pasta with the crush of Gjulia beer, a local brewery in Cividale del Friuli, always to honor the area continuously, excellent with pork sauces. Then there are Thirty-two – I Tajerin, with 32 egg yolks for a kilo of dough and Trentadue – I Gigli for celiacs, with chickpea flour. Furthermore, there are also two limited edition: the pasta with sea fennel dried and the one with lemons from Sorrento, from which it even makes a jam, both with rosemary (an excellent antioxidant). Finally the last news: he is preparing a pasta with cocoa bean peels, for which there is a great expectation in the air. In addition to pasta, Roberto also offers only the flour (both 0 and 00 and maize), to prepare desserts, bread and pizzas. And then his product of the heart: i Bisiach, which means breadsticks in the border dialect between Friuli and Veneto which, let us not forget, as he does not forget, to be his homeland.
Pasta with Gusti di Frontiera
All these delights Roberto presented to Gusti di Frontiera, the most awaited event during the year in Gorizia, as the only one able to animate the city like never before, with food, events, tastings, music and much more until late at night. For the occasion, in fact, they usually open closed spaces, also to host chefs who come from everywhere, united in a moment where theencounter between diversity, starting from the kitchen, with a view on food as a 360 ° culture. During Gusti, chefs, bakers and producers who share this sensibility are invited and called, just like Roberto Franzin who for this edition (in the previous one he was awarded with the special Ettori Romoli award) prepared his pasta with Ribolla vinaccia flour Yellow in one of the best and simplest combinations, that is with sea fennel pesto always produced by him, also ideal for vegetarians. For lovers of meat and fish, instead, here are two of his recipes.
Macino Pasta Recipe with offal ragù
1 kg of chicken livers and giblets
1/2 mt of sausage
1 chicken breast (about 1/2 kg)
1 stalk of celery
aromatic bunch (2 bay leaves, 3 sprigs of rosemary, 3 sprigs of thyme)
salt to taste
pepper to taste
to taste broth
4/5 tablespoons of tomato sauce
100 g of butter (half in the sauce and half in the meat)
2 tablespoons extra virgin olive oil
In a heavy-bottomed pan, melt 3 walnuts of butter and 6 tablespoons of oil, dry the shallots, carrots, celery and leek. In another pan, sauté the giblets and the liver previously cut clean of excess fat and cut into small pieces, add salt and pepper and add to the bottom of the shallot, mix repeatedly, sprinkle with marsala and brandy, flame and evaporate, add the sauce. of tomato, the sausage (previously degreased with a little white wine) and a ladle of broth, cook for about 20 minutes. Cook the tagliatelle with Ribolla Gialla pomace, drained when they are al dente. Cook the last few minutes in a pan with the ragù.
Macino Pasta Recipe with small squid, rosemary and black pepper
300 g Macino tagliolini
500 g squid
extra virgin olive oil
1 clove of garlic
salt to taste
pepper to taste
Clean the baby squid thoroughly, removing the black bag and keeping aside what usually tends to be thrown away, or the entrails. Prepare a pan with garlic, oil, a few sprigs of rosemary and fry the entrails with the baby squid for a few minutes. Cook the pasta in abundant water; drain and pour the pasta into the sauce and stir. Be careful not to dry too much, if necessary add some pasta cooking water. Serve immediately with grated black pepper.