In Rome, the great actress can't resist Strascinati with a double round of Don Mario sauce cooked by chef Niko Sinisgalli. Here is the easy recipe to make them at home!
A sauce or a magic potion?
Both. Whereas he made a legend of the caliber of sophie loren.
«Mario”It's a whole world, and it was invented by the chef from Basilicata Niko Sinisgalli.
"To tell the truth, it was my grandmother," he begins, and already betrays a great hint of emotion. In hers her eyes, the memory of her.
The charm of the past, the pride of tradition. Pachino tomatoes "tiny, small and with a deep and amazing flavor", straight from Sicily.
«St. John's, as she called them in dialect », he smiles, but a tear almost escaped his eyes.
And again, “The art of fresh pasta, which he made with fusilli, with orecchiette, with cavatelli. I chose the strascinati, never forgetting the precious touch of the olive leaves ”.
A balance that is a celebration: colors for the plate, taste for the palate, the triumph of Italian cuisine.
A revolution also signed by maria rosito, enterprising and “passionate” about the short and reliable supply chain, which combines taste, ethics, ecology and sustainability.
A first with the tomato that becomes a true masterpiece. East sophie lorenin fact, he fakes punctually (with a double dip of sauce!) every time he comes here, everything tazio restaurant. That is to say that every time he passes through Rome, where he finds himself living within the walls of theAnantara Hotel, of this Palazzo Naiadi that envelops and embraces you in its crescent shape.
Spoiled, and spoiled to all, by the talent of Niko and a good plate of pasta: give him «Drag Don Mario», From an old recipe for life and happiness.
Chef Niko Sinisgalli greets Sophia Loren.
Recipe Fresh pasta "Don Mario" with frames
Ingredients:
For the fresh pasta
300 g of molded semolina flour;
150 ml of warm water;
white wine to taste
For the "Don Mario" sauce
100 ml of extra virgin olive oil;
400 g of Pachino tomatoes;
2 cloves of red garlic;
wholesaleso qb;
ribs with basil to taste
To beat
80 g of pecorino di Moliterno;
20 large basil leaves;
Extra virgin olive oil;
chili cream to taste
Preparation:
For fresh pasta, mix the semolina flour with warm water and wine, so that everything is homogeneous. Let the dough rest for at least 1 hour. Form very fine cords 12-15 cm long and compose the fusilli with a square wire or a wooden toothpick, then make a spiral in the cord and fusilli. Arrange on a floured baking sheet.
For the sauce, put the oil and unpeeled garlic in a saucepan with a little water and cook for 5 minutes. Cut the cherry tomatoes with a knife and blanch them in boiling salted water. Cool them in ice water, peel them and cut them. Dip them in the pot, add the salt, the basil ribs and cook for about 15 minutes.
Finally, boil the marco paste in salted water (10 g of salt per 1 l of water) for 2 minutes. Drain and dip the pasta in the pot with the sauce.
For the cream, add a little basil, the chili cream and mix with the pecorino cheese and crude oil. Serve with a few more basil leaves.
Helpful Tip: Cut the cherry tomatoes into 2 or 4 pieces, no smaller, otherwise they will lose their consistency and the sauce will be too runny. The flame of the sauce must be very strong. Add the basil at the end, the pan away from the heat, so that it does not rust and its fragrance is persistent.
The “Don Mario” kit is available in Italy, Saudi Arabia, Japan and America, here: www.NikoSinisgalli.com
