The recipe of Chef Giuseppe Zanotti, 2014 Pasta World Championship finalist
0 min
0 Persone
0 min
INGREDIENTI: per 0 persone
  • 5 oz orecchiette , Barilla
  • 2 ½ oz pork sausage
  • 1 ½ oz matured pecorino
  • 3 ½ oz onion
  • 2 cloves of garlic
  • 1 ¾ oz leek
  • 3 ½ oz tomatoes , (Pachino)
  • 3 ½ oz tomatoes
  • ⅛ oz capers
  • ⅛ oz anchovy paste
  • 3 oz purple potatoes , (Vitellottes)
  • 3 ½ oz potatoes , (Vezzolacca)
  • ½ cup extra virgin olive oil , (Sandro Chisu)
  • 10 leaves of dill
  • 3 oz milk
  • 1 ¾ oz cooking cream
  • 1 ½ oz butter
  • salt and pepper
  • lemon
  • dill

For the smoked potato cream:
Peel and slice the Vezzolacca potatoes. Rinse under cold running water for 4-5 minutes, in order to eliminate part of the starch. In a saucepan, melt the butter, and add onion and potatoes. Cook for about 10 minutes. Add the sliced leek and continue cooking for about 5 minutes. Add some water to cover the potatoes, and cook it over low heat. Add milk, cream, salt, and pepper and process with a blender, sift the soup through a fine sieve, into a clean pot. Smoke the potatoes soup directly in the pot, using some plastic wrap, and let it rest for 15 minutes. When ready to serve, add some Extra Virgin Olive oil drops.

For the potato chips:
Wash and peel the purple potatoes. Cut them thin and rinse under running water for 10-15 minutes in order to eliminate part of the starch. Fry for 2-3 minutes, 150 C°. Drain and keep apart.

For the sauce:
Slice the garlic, chop onion and sausage (remove the skin) and sautè in a pan with some extra virgin olive oil for about 8 minutes. Blanch the tomatoes, remove skins and cut in half. Add them to the sauce, season with dill, salt and pepper. Cook for another 5-6 minutes and add some lemon essence.

Cook the pasta in salted water for 13 minutes, drain and finish to cook in the pan with the sauce. Add some extra virgin olive oil. Place orecchiette in a serving dish. Aside, put the smoked potato cream in a shot glass. Arrange the violet potato chips on the top, flavored with some dill essence. Add some Pecorino Sardo and serve.

Dry First courses Short
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more