Laura Giusti The chef is really special because:
- is a chef stratospheric and yet did not pull it
- suggests that the combinations of flavors that never disappoint
- has an empathy and an ability to communicate outside the normal
- is a woman who had the courage (and ability) to turn their passion into work.
And this last point fascinates me to leave the paperwork to file and you love to jump on a new adventure as the owner and chef of the restaurant "Garden Arno ", enchanting place ideal for weddings and receptions, has not been easy. But those who leave their past to pursue a passion always makes the right choice.
If you also want to know and be transported by His enthusiasm will be at the cooking school House apple 16, 17 and 18 December for its Christmas menu ... meanwhile I'll be leaving you a mouth-watering recipe which is a guarantee of success with your guests: a sauce with a smoky taste and scent of rosemary that will charm you for sure.
LINGUINE SPELT "TO SMOKE" (Recipe Chef Laura Giusti)
Ingredients for 6:
- 200 grams of bacon
- 30/40 oz tomato paste
- 2 cloves garlic 1 sprig of rosemary
- 2 chillies
- extra virgin olive oil 150 ml cream 1 shot of vodka
- linguine 480 grams of farro ( The original recipe calls for spaghetti)
Procedure:
Pour the oil in a pan, add garlic, peeled and lightly crushed the rosemary, chilies and coarsely chopped bacon and fry for a few minutes.
Pour the vodka and then remove the rosemary. Add the tomato paste and cream and cook for 5 minutes.
Remove the garlic cloves and mix it all with a robot. If the sauce turns out too thick stretch it with water from the pasta.
Cook the pasta and finish cooking in a pan with the sauce.
Garnish with a sprig of rosemary and chilli mignon.
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