From Rome he flew to New York to cook Italian to Americans. Francesco Panella at Antica Pesa in Brooklyn cooks recipes just like this (to try at home)
The Antica Pesa in Rome is one of the historic restaurants in the capital, since 1922 in the heart of Trastevere, so called in the name of the customs of the Papal States which in the seventeenth century was right in via Garibaldi. Here there was a place of refreshment that provided bread and wine to those who passed through the duty, which had become Antica Pesa in the late nineteenth century when it became a real tavern.
In 1922 the Panella family took over the restaurant, transformed it into a neighborhood tavern, and in the post-war period into an established restaurant throughout the city. The Panellas are now in their fourth generation, that of Simone, in the kitchen, and Francesco, who brought Antica Pesa to New York. In fact, in 2012 they opened in Brooklyn before and in 2019 Feroce, a concept restaurant open from morning to night inside the Moxy NYC Chelsea hotel.
In Rome and New York, the menu follows the great Roman tradition: tripe alla romana, spaghetti cacio e pepe, saltimbocca and the whole repertoire, with some classic dishes and someone revisited in a contemporary key in the presentations and in some combinations. We proudly eat Italian and an Italian cuisine today, as with this recipe from Fusilli, turnips and taleggio. The inspiration for this recipe comes from the ingredients that are very common in Northern Italy in the winter season, such as beets. Once cooked, the beets develop a sweeter flavor and this flavor mixed with the earthy aftertaste is lightened by the intense flavor of the combination with Taleggio. This is how they do it in America, but we will like it too, guaranteed.
Fusilli, turnips and taleggi: the recipe
Ingredients for 4 people
4 beets
vegetable broth
salt and pepper
extra virgin olive oil
200 g of taleggio
500 ml of cream
400 g of fusilli
Method
For the sauce, boil the beets with the skin. Once cooked, peel the beetroot and mix with a little vegetable broth, salt, pepper and olive oil. Blend everything.
For the Taleggio fondue, boil the cream and add the Taleggio cheese cut into very small pieces. Stir until the cream becomes smooth and homogeneous.
Boil the fusilli for 8 minutes and drain them al dente, mix them with the beetroot sauce and add the cheese fondue.
