Cooking Pasta with Ingredients From Your Kitchen | Cooking with the Gucci Osteria Chef Mattia Agazzi
Mattia Agazzi the Chef de Delicacies on the new Gucci Osteria da Massimo Bottura in Beverly Hills exhibits you the way to hand make Orecchiette pasta with a Solar-dried Tomatoes and Anchovies sauce.
Elements for 3 folks:
For the pasta:
• 100 g semolina (in the event you would not have semolina you possibly can combine half and half and even use solely “00” finely milled flour or all function flour which incorporates semolina)
• 50 g lukewarm water
For the sauce:
• 1 garlic clove
• 4 anchovies
• 20 ml white wine
• 10 g capers (rinse effectively)
• 20 g semi sun-dried tomatoes
• 1 stalk of diced celery
• Breadcrumbs to style
• 1 lemon
Put the flour in a bowl and incorporate the water just a little at a time till it has a clean and homogeneous consistency.
As soon as the dough is prepared, let it relaxation for half-hour within the fridge, then roll out the orecchiette right into a 1.5cm thick sausage. Cowl the remainder of the dough while you’re employed. Slice the size of pasta into 8mm items, then utilizing a butter knife, push the dough down and in the direction of your self. The dough will curl over the knife. Together with your thumb invert the pasta to twist again over itself, creating that inside-out form. The key is to do many to realize the precise form so the right quantity of sauce can cling to them.
After the orecchiette are made (and sitting on a flour dusted board), begin making the sauce.
Crush the clove of garlic and brown it in a pan with a drizzle of oil, add the anchovies till they soften down and add the capers, chopped semi sun-dried tomatoes and go away to cook dinner for a couple of minutes after which flip off the warmth and add the white wine.
Within the meantime, cook dinner the orecchiette in salted boiling water for 4-5 minutes and in a separate pan toast the dry breads with just a few spices if you want (eg: chili pepper) a drizzle of oil and let it cool. Later, you’ll use it to complete our dish.
As soon as the Orecchiette are cooked, drain them and put them within the pot with the sauce, flip the warmth again on and go away the sauce to come back collectively for at the least one minute, add just a little cooking water if wanted, add salt and stir them with a drizzle of uncooked oil, then lastly add the contemporary diced celery.
To finish the dish the Chef recommends, as you see within the video, so as to add grated lemon zest and to complete with toasted breadcrumbs!