A BEAUTY PLATING LESSON BY STARRED CHEF LUCA MARCHINI

MEZZE MANICHE IN CREMA DI PARMIGIANO E LIMONE, CON SALSA AI PISELLI
Essential tools

Mixer or immersion blender
Sieve or Strainer
Kitchen tongs

Serving dishes

To serve this course, we recommend choosing a bowl with white nuances, to highlight the color of the sauce in all its intensity and to create an amusing combination of spaces among the ingredients and the surface of the plate.

Useful tips

The balanced contrast of favors, which is the prevailing characteristic of this dish, is obtained by relying on the delicate sapidity of the Parmigiano Reggiano cheese – in which the cooking of the pasta is completed – together with the sweetness of the pea cream and the acidity of the lemon zest and juice.

Preparation

ALT
Phase 1
11.5 oz Barilla Mezze Maniche 5.2 fl oz milk 5.2 fl oz cream 10 oz Parmigiano Reggiano cheese, grated 2 lemons 7 oz fresh peas FOR THE PARMIGIANO-REGGIANO CREAM To prepare the cream, mix the milk, cream, the grated Parmigiano Reggiano cheese and cook the mixture in a small pot at 100°C/ 212°F, stirring for about 30/40 minutes. The cream obtained will be smooth and thick.
Phase 2
FOR THE GREEN PEA SAUCE Blanch the peas in abundant salted water for a few minutes, drain inside water and ice, then blend with Extra virgin olive oil, salt and a little vegetable stock. For a smooth and perfect sauce, you can also strain the mixture.
Phase 3
PREPARING THE PASTA Boil the pasta for half of the cooking time in salted water and for the remaining time in a pan with a base of butter, cream of Parmigiano Reggiano and vegetable stock. Just a few seconds before completing the cooking, add lemon juice and toss.
Phase 4
PLATING Put the pea sauce at the center of the bowl, set the Mezze Maniche standing vertically and top with the lemon zest and fresh peas.

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