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.
|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...
|Russo and Mertino|
confit tomatoes and sauteed sea robin complete the dish.