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Cooking Miniseries

Chef For A Day – Episode 1: Linguine with dried tomatoes, anchovies and crispy breadcrumbs.

12 October 2020by buononaturale

Chef For A Day – Episode 1: Linguine with dried tomatoes, anchovies and crispy breadcrumbs.

We partnered with Chef Vincenzo Squarciafico to explore the comforting power of integrating the high-quality ingredients of haute cuisine with century-old hearty recipes. Today we are launching a mini-series that will entertain us all over the next few months all the while training us to become #chefforaday. Our journey starts with a recipe that combines several flavors of the Mediterranean. Spoiler alert: Crispy bread crumbs rarely join the tanginess of capers and anchovies or the tenderness of dried tomatoes, but when they do that combination ends up causing intense drooling. Taste our first episode in one breath.

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INGREDIENTS for 2 people:

  • 250g buononaturale Linguine;
  • 10 buononaturale Capers in oil;
  • 4 buononaturale Dried tomatoes in oil;
  • 150g breadcrumbs;
  • 50g anchovies;
  • Oil, salt, black pepper, and parsley to taste.

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PROCEDURE:

  1. Boil lots of salted water;
  2. Pour the buononaturale Linguine;
  3. Toss crumbled bread into a frying pan;
  4. Add oil;
  5. Brown the bread until crisp;
  6. Chop the buononaturale Dried tomatoes in oil into small pieces and fry with oil;
  7. Add the buononaturale Capers;
  8. Add the anchovies cut into small pieces;
  9. Add a ladle of pasta water;
  10. Drain the buononaturale Linguine “al dente” and pour into the pan;
  11. Continue cooking the pasta with dried tomatoes, capers and anchovies;
  12. Add a handful of parsley, black pepper, and anchovy oil;
  13. Sauté everything in the pan;
  14. Garnish the plate;
  15. Add the crunchy breadcrumbs and a drizzle of oil to the pasta.

Enjoy your meal, Chef For A Day!

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Cooking Miniseries

Eat Like Italians – 1X00: Linguine with turnip tops, smoked herrings, and “crusco” peppers

21 December 2018by buononaturale

Linguine with turnip greens, smoked herring, and “crusco” peppers.

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let our journey through the most authentic culinary traditions of Italy begin. And so, we shall find out more about the secrets of the Dolce Vita.

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A few fun facts:

  1. Our pasta is desiccated for about 30 hours at low temperatures reaching a maximum of 50 degrees Celsius. The long desiccation process allows for the uniform evaporation of the water from the bronze wire-drawn pasta dough, which in turn translates into a pasta that retains the typical aromas of durum wheat and is more digestible.
  2. The crusco (i.e., “crunchy” in the local dialect) pepper is a particular type of non-spicy pepper, namely the Peperone di Senise IGP. It is grown around February-March and is harvested in August. After harvesting, these local peppers are laid over sheets for a couple of days in a well-ventilated environment; following this step, necklaces, up to 150cm in length, are made from them and hung on balconies or in warm places with low humidity levels.
  3. The smoked herring originates somewhere in Northern Europe. It became integral part of Southern Italian gastronomies thanks to the Norman invasion dating back to the 11th century. This fish represented a great resource for peasant cuisine, as it reached landlocked villages lacking fresh produce due to their distance from the sea or coastal towns whenever bad weather prevented fishermen from going out to sea.

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