A new way of looking at one of the most familiar and reproduced dishes of Italian cuisine. Matteo Baronetto, one Michelin star chef of the historic Del Cambio restaurant in Turin, talks about pâte à choux tagliatelle, a creative fresh pasta, made of technique and contamination, the same recipe chose for the cover of the latest issue of ItaliaSquisita. Discover the magazine, subscribe or purchase the single issue by visiting our shop: shop.vertical.it/
INGREDIENTI/INGREDIENTS
Salsa gremolada/Gremolada Sauce
Carota/Carrot 25 g
Sedano/Celery 25 g
Cipolla/Onion 25 g
Vino bianco/White wine 20 g
Burro/Butter 20 g
Fondo di vitello/Veal stock 100 g
Prezzemolo/Parsley 10 g
Scorza di limone 8 g
Per la pâte à choux
Acqua/Water 130 ml
Burro/Butter 50 g
Zucchero/Sugar 5 g
Sale/Salt 7 g
Farina 00/00 Flour 70 g
Uova/Eggs 120 g u
Watch the series dedicated to fresh pasta by ItaliaSquisita: • Pasta ripiena: i 10 fo...
0:44 la copertina di ItaliaSquisita 48/IS 48 Cover
1:24 cos'è il pâte à choux/What is pâte à choux
2:08 come fare la pâte à choux/How to make pâte à choux
4:18 fare le tagliatelle/Making tagliatelle
5:53 il fondo di vitello/Veal sauce (vedi anche, see also • Vitello Tonnato: origi... )
6:34 Impiattametno/Plating
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26 авг 2024
