|Chef Michele De Martino|
Pasta e Patate - he announced. Pasta with potatoes.
My heart sank just a bit ish. Sure, I have learned to love this pasta dish, but I always thought of it as a recipe for late fall or even winter. When the temperature was a tad bit cooler. Definitely not during the summer. But I remained silent.
I remained silent and watched as he prepared one of the most delicious first courses that I have tasted in a long time.
De Martino diced up previously boiled potatoes and added them to a pan which he had sauteed a little garlic and Italian parsley in extra virgin olive oil.
In the meantime, a serving or two of pasta mista (delicata) was boiling away.
A splash of anchovy sauce to the potatoes instead of salt for that Evu touch. The chef doesn't leave home without it...
When the pasta was about 2/3 cooked, he added it to the potato mixture. He stirred and tossed and stirred.
A couple of minutes later, a fistful of shredded potatoes were added then he was ready to plate.
Sprinkle a little bottarga..
and here we are.