Recipe by Stelios Sakalis: Winter Summer Pasta
Ingredients for 4
- 300 g Eliche pasta from Gragnano
- 500 ml Chianti Classico
- 100 g Parmigiano Reggiano
- 100 g brown butter
- 100 g mizithra
- Micro herbs to taste (e.g. wild fennel, dill, parsley)
- 1 organic egg yolk
- 5 g of Sangiovannesi spices
- Soy lecithin to taste
Method
For the pasta
Boil the pasta in salted water for 7 minutes. Toss the pasta in a pan with Chianti wine, butter, and Parmigiano Reggiano. Set aside to cool.
For the mizithra ice
Grate the mizithra cheese and place in the freezer.
For the egg yolk emulsion
Add the egg yolk to a food processor and slowly pour in the brown butter and a pinch of salt.
For the micro herb salad
Wash and dry the herbs, choosing wild fennel, dill, and parsley, for example.
For the spiced air
Bring the water to a boil, add the Sangiovannesi spices and leave to cool. Add the soy lecithin until you obtain a stable air.
Dish composition
Plate as shown in the cover photo.
Photos by Lido Vannucchi
