Pasta and potatoes with a twist by Chef Giuseppe Daddio of Ristorante Locando delle Trame .
Ingredients for 6
For the egg pasta Maltagliati: type ‘00’ flour 250 g, remilled durum wheat 100 g,
whole eggs 150 g, a pinch of salt, extra virgin olive oil as required. Procedure: mix all the ingredients in the order given to make a smooth, uniform dough.
Cover the pasta dough and leave to rest for at least 2 hours before use. Roll the pasta out very thinly, cut into diamonds (Maltagliati) and leave to dry on a wooden board dusted with remilled durum wheat.
For the potato condiment base: large fresh potatoes 300 g, spiced mountain pork lard 50 g, extra virgin olive oil 60 g, 1 garlic clove in its paper jacket, peeled celery 30 g, peeled carrots 30 g, white onion 30 g, fresh chilli pepper 1 g, vegetable broth as required, pecorino Romano in flakes 30 g, grated parmesan 40 g, freshly milled white pepper to taste, fine salt to taste, concasse of vine-ripened tomatoes 30 g,finely chopped parsley to taste.
Procedure: clean and wash the celery and onion. Peel the celery and carrot, cut into a Brunoise, and do the same with the onion. Sauté the vegetables in a pan with very little olive oil, adding a sprig of rosemary for flavour. Peel the potatoes, cut into dice, sauté briefly together with the sautéed vegetables to absorb flavour, add vegetable broth and cover with a lid. Cook for approximately 30 minutes on a moderate heat. Boil the Maltagliati in salted water for just 30 seconds. Drain the pasta and complete cooking in the saucepan together with the potato condiment base, then stir with extra virgin olive oil, grated Parmesan,freshly milled pepper, the concasse of tomato and the chopped parsley.
For the cabbage: fresh Savoy cabbage 250 g, salt to taste, pepper to taste, extra virgin olive oil 50 g. Procedure: clean and wash the cabbage and trim off any hard parts. Slice into fine julienne strips, blanche in salted water and chill in iced water. Drain the cabbage thoroughly and squeeze out any remaining water. Toss the cabbage in oil with salt and pepper until crispy.
Assembly: crispy Savoy cabbage, thinly sliced mountain pork lard, spring of fresh
rosemary, extra virgin olive oil, flakes of Pecorino Romano.
Procedure: place thepasta and potatoes in a bowl, then arrange the crispy cabbage on top using a 5 cm diameter ring. Garnish with the rosemary sprig, the lard, the flakes of Pecorino and a drizzle of oil.