Denny Imbroisi (Ida, Epoca, Malro)
"
With my mamma Silvana, it was not the smell of toast that woke us up every morning, but that of simmering tomato sauce with which she seasoned her delicious Maccheroni dishes
"
Denny Imbroisi (Ida, Epoca, Malro) Denny Imbroisi
The chef's tip
For 1 liter of water, provide 10 g of salt and 100 g of pasta.
It is the rule !
I stop cooking 2 minutes before the end to finish with the sauce.
The final touch: small cubes of buffalo mozzarella that melt when it melts, and a little fresh basil.
His family recipe
That of Cacio e Peppe, a recipe based on sheep's cheese (Pecorino) and pepper.
I love to modify it by swapping the Pecorino for Grana Padano PDO *, my favorite cheese, and I add a little freshly grated black truffle.
It is divine!
*Protected designation of origin
DENNY IMBROISI'S
GAROFALO DOUGH
Rigatoni Garofalo
Rigatoni Garofalo
Garofalo
Tomas Parisini (Cugini)
“
In the 1990s, my parents served Linguine Alle Vongole in their restaurant, pasta with clams, garlic and parsley.
As a child, while I was working in the kitchen, I added white wine, cherry tomatoes and Espelette pepper.
My father served this revisited dish to a personality.
Who loved it!
This recipe has become one of our specialties
”
Tomas Parisini (Cugini) Tomas Parisini
The chef's tip
I cook my pasta in a poultry broth which gives flavor.
A tip for adding salt: wait for the water to boil so as not to slow down the temperature rise.
His family recipe
Cugini Pasta, a recipe inherited from my parents!
This is Tagliatelle with ham and mushrooms, returned to chicken broth and deglazed with Cognac.
In winter, I add cream and saffron.
TOMAS PARISINI GAROFALO PASTE
Tagliatelle Nido Garofalo
Tagliatelle Nido Garofalo
Garofalo
Anthony Bonnet (Cour des Loges)
“
My mother made us Spaghetti Bolognese with tomatoes and onions from the garden.
In order not to get dirty, in summer, I ate them shirtless!
With the leftover meat, she also cooked dumplings that she served us with incredible Coquillettes
»
Anthony Bonnet (Cour des Loges) Anthony Bonnet
The chef's tip
For cooking pasta, I prepare fragrant broths with smoked tea or the peelings of organic vegetables and poultry carcasses.
His recipe
I love working on the raw pasta taste and texture.
Halfway through cooking, I extract them from the broth and place my pasta in a casserole dish with raw vegetables, olive oil, herbs, a touch of honey or apricots and figs.
Then I bake at 180 ° C.
The juice rendered by the vegetables is absorbed by the dough which caramelizes subtly on the edges thanks to the fruit sugar or honey.
ANTHONY BONNET'S GAROFALO PASTE
Garofalo Spaghetti
Spaghetti Garofalo Garofalo