I even accepted an invitation from Chef Claudio Russo to step inside the kitchen whenever I wished. An invitation I accepted instantly since I noticed that the lighting was better for my snapshots.
I entered just was the kitchen brigade as plating up one of my primi.
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| Chef Claudio Russo |
A first course pasta dish of Paccheri pasta with Coccio aka Sea Robin, Tub gurnard, Tubfish, Yellow or Grey gurnard .
Pacchero pasta. I have a love hate relationship with that particular format. I, personally, have yet to cook it just right at home, so I decided to watch closely as Russo and close friend Danilo Mertino prepared a first to remember.
They cooked the pasta for 17, yes, 17 minutes in boiling salted water before adding it into a saucepan laced with a delicious sauce.
In the meantime, a colorful blue plating dish, reminiscent of the nearby sea, was ready and waiting with a thin layer of raw sea robin.
Then, the pasta was placed carefully, one by one, on the plate...
sauce drizzled on top...
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| Russo and Mertino |
confit tomatoes and sauteed sea robin complete the dish.
Fantastic.
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