3 chef recipes that you can make at home

“Pasta is life.” Type this phrase into a search engine and you will understand that it has become a talisman. And this Tuesday, October 25, World Noodle Day, is more important than ever. Italian, Asian, Alsatian or Savoyard pasta is a staple food in many civilizations and cultures..

To celebrate this almost universal food, which almost every country has adapted to its culture, RTL.fr chose to ask three chefs for their favorite pasta recipe. Not the one who served in their institution, but the one who brings them back to their childhood memories. Madeleine’s pasta style broasted The Three Madmen were kind enough to reveal to us.

And if Sicily is in the spotlight here, the touch of kokurico reminds us that France, too, has its own pasta, whether in Alsace via Spaetzel or in Savoy through Crozets. But for the first recipe, head to Italy.

1 – Sicilian Spaghetti by Chef Santo

Chef Santo, from the cocktail bar restaurant Al Pincio in Montreux, greeted us with twinkling eyes to present the pasta recipe he loves that comes from Native to Syracuse. “In a frying pan, you put a little olive oil with garlic, and let it heat up a bit,” Chef Santo begins. Then you have to incorporate the anchovies and let thaw, before adding the cherry tomatoes and simmer for a few minutes over medium heat.

In a large amount of water, add coarse salt and bring to a boil. Now it’s time to throw in the spaghetti. Once cooked (look on the box), We’re drying it up because “we already have the sauce.”says the chef. Add spaghetti to the sauce for a minute or two over the fire, add chopped parsley at the end. Once served on the plate, we Sprinkle spaghetti with breadcrumbs because “we don’t put parmesan cheese on the fish”Chef Santo says. All that remains is to have fun.

Chef Santo and part of his team from Al Pincio

Credit: https://www.alpincio.fr/

2 – Swordfish by Chef Otis Massa Linguini

Let’s leave southeast Sicily and head north, to Palermo, where the second chef, Otis Massa, who runs the Casa Penne restaurant, was born in the 6th arrondissement of Paris. And again, put the fish with swordfish. “You have to cut the swordfish into small cubes, as well as the eggplant,” explains in the tone of one of the most authentic chef Otis. “Depending on whether you like the taste of garlic, you take one or two cloves. But just one is enough,” he adds before opening the recipe (be careful, it also makes you very hungry).

In a frying pan, heat the extra-virgin olive oil and saute the garlic. Add chopped swordfish and fry for 5 to 10 minutes over high heat. Then comes the defrosting stage: Add the white wine and burn for 2 to 3 minutes, which is the time for the alcohol to evaporate.

Then reduce the heat (medium) and add the tomatoes. If it tastes good (in high season), you can put it fresh. If not, a can of pulp will be fine (the chef uses an Italian brand that is easy to find). Let it simmer for 20 minutes while you prepare the rest.

In another frying pan, heat the peanut or sunflower oil and fry the eggplant. Expect our dice to be golden and crunchy. We put the eggplant away on a plate, with absorbent paper, add salt. At the same time, we boil a large amount of water with coarse salt in a saucepan until boiling. When it boils slowly, put the linguine in it. Linguine usually takes 10 to 12 minutes to cook, but We take it out without drying it after 8 or 9 minutes”, defines Chef Otis Massa.

The linguine coming out of the bath is incorporated directly into the swordfish to finish its cooking, Add a ladle of pasta cooking waterAnd it’s time to serve up the eggplant halves in this colorful and delicious big bath. Mix everything and it’s ready.

When serving on a plate, add eggplant cubes on top, with finely chopped mint “so that it does not turn black”. On your stove, success seems guaranteed.

3 – Cruisettes in broth from Chef Guy Martin

Since the pasta is not only Italy, but also France, we chose the Alpine version and more specifically the Savoyard version with croisette. Chef Guy Martin, of the gourmet restaurant Le Grand Véfour in Paris, agreed to commission the local and family recipe for his home region. And here, no gratin even if he specifies that “Savoyards are the specialists in gratin”. “It’s a nod to our friends at Dauphinois,” he smiles. “Traditionally, at home, they would cook in broth”, Explains the chef who publishes Guy Martin’s Kitchen at the Grand Véfour (Grund Editions).

First, the croisette is cooked in boiling water, like Italian pasta. As for cooking time, “let’s taste it two minutes earlier than stated on the package, if we want it full,” recommends chef Jay Martin. In parallel, we “cook onions in fat” (oil with a little butter). Add the croissants, optionally with the bacon bits and broth. You can add roasted poultry juice if it’s the dish of the day—”it’s great with meat juice,” he says. The chef insists that the croissants are the perfect accompaniment to many dishes. As for cooking in broth: “Honestly, it’s great.” “This buckwheat flour is something else,” he slips between gluttony and nostalgia for dishes from his region.

Once the onions are cooked with broth and/or meat juice, you can eat the croisette as well or “as tradition there, at home, we accompany them with pork sausage cooked in white wine”. And before we left, Chef Guy Martin, who published a book on pasta recipes in 2019, said one last time: “Be sure to mention that cruzets can be eaten on their own.” We will understand that croisettes are a cultural heritage and an ideal accompaniment, just as they are sufficient in themselves.

4 – Bonus: Cyril Lignac’s Pesto Pasta Salad

Our Chef, Cyril Lignac, will certainly not be outdone, and offers an original and hearty recipe: pasta salad with pesto rosso. We take 125 grams of sun-dried tomatoes that we mix with 20 grams of ground almonds, a small clove of garlic, 50 grams of Parmesan cheese and a pinch of basil. We mix it all up with olive oil.

We cook pasta in advance, but do not put it in the refrigerator. next one, We wrap pasta in this pesto. Add a few balls of mozzarella or a ball of burrata in the middle, a drizzle of olive oil, and summer vegetables like zucchini and voila.

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