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My name is Gennaro Esposito, a chef at restaurant La torre del Saracino.
The dough is definitely the thing that
that food lovers would love to do someday
In other words, it is precisely this movement this close,
personal relationship with the substance
and the things that are being transformed so
the first movement needs to be more
spontaneous even more
fun, more passionate this is dough.
Also for this clearly the movements need to be to be well organized
need to need to be well known, here is the truth.
In fact the dough is a technique that
hides many mysteries and many
wisdom traditions, that's why it is so so fascinating
It's a world.
For these mixtures we use
a great kind of flour pretty consistent
Red type of Caputo flour.
Basically, we want to prepare
Fettuccia see?
That is just prepared with water and flour.
So maybe one of the simplest mixtures.
Beppe, who works with me is giving me a hand and now let's start to
to knead. Beppe, let's say the doses:
I also add a pinch of salt and that's fine
Here we have 250 grams of flour type 00,
100 grams of water and 25 grams of egg white
And as you can see a pinch of salt.
Basically the dough should be that
elastic and firm, and consistent.
Kneading is done in a small pot. Normally when the dough is bigger we use
the machine.
But the most important thing is to let it rest
for at least 2-3 hours and then stretch it with the rolling pin,
Otherwise if you have a pasta maker, better still.
so let's prepare all the other ingredients. Here we have some cherry tomatoes.
Here, letĺs add here it is
A pinch of salt,
oregano,
We have also small leaves
of fresh oregano,
And also a bit of basil,
a little bit of extra *** olive oil
and then let's add
a sprinkling of bread crumbs
Then let's put it in the oven.
200°C, 4 minutes.
So, in a non-stick frying pan
that has been just slightly oiled,
Let's start to brown the octopus.
Here we have a fresh octopus
just I mean slightly boiled.
Letĺs add a pinch a pinch of salt right away.
Here we have:
Garlic,
and sweet pepper
that have just been browned,
Let's remove
let's add a bit of parsley,
thyme, a bit of basil
And a bit of fish broth.
Letĺs remove the herbs right away...
And let's add the drowned octopus.
Then, here we have some beans
that we have cooked
simply, boiled in water.
Letĺs put some water from the beans out here,
in order to spice up the sauce now.
Now
let's turn over the octopus and letĺs have it
brown the time for us to cook the pasta.
Boiling salted water,
And letĺs toss
our fettuccine in the water.
Let's turn up very slowly,
It's a pretty delicate kind of pasta,
The pasta should not be too thin,
but rather thicker.
So, let's drain well.
We already prepared a bean sauce,
which is basically a bean soup with a little bit of celery, carrot and onion.
Huh they're browning, beautifully wilted, well browned
Now, let's add the beans that have previously boiled.
Let's cook for 10 minutes and then
We obtain the soup that we mix
in the mixer and then in
This should be done in order to always be able to make the difference between flavors... We don't want to mix
everything together,
and create confusion, but we'd rather leave the possibility to
to find the right combination and also to enhance all the ingredients.
Let's add
a single tablespoon of beans,
in order to make to increase consistency.
Now
Letĺs just add a sprinkle of pepper,
Black pepper,
let's place them on the plates.
The tomatoes are good-looking crispy and tasty.
so is the octopus
The base has been kept compact,
but at the same time has kept this pleasant
chewiness, nice consistency.
We added
bean sauce in the center,
So we still have special flavors, here
and therefore a creamy taste that
in my opinion, makes the dish more refined, more stylish and at the same time,
and again, allows you to appreciate all the ingredients.
Letĺs put the pieces of crispy octopus
and the tomatoes to give...
a pleasant taste of freshness, a touch of acidity and anyway
a bit crispy, a bit tasty.
A little leaf of fresh oregano,
and our dish is ready.