A BEAUTY PLATING LESSON BY CHEF MARCELLO ZACCARIA
Marcello Zaccaria has been working as a Chef for Barilla Group since 2001. His career includes extensive experience in Italian and foreign restaurants, from Tuscany to Switzerland, up to an important position in Japan.
Namely, as part of Academia Barilla he takes care of organising and setting up various activities: cooking courses and product presentations at trade fairs, Gala Dinners and Pasta Parties. A member of the Italian Federation of Chefs, in 2016 he became an international Ambassador of Italian cuisine and in 2018 he joined the panel of the “Superior Taste Award” on behalf of the International Taste & Quality Institute in Brussels.
This recipe is both tasty and fun, because it involves Mezze Maniche turned into a sort of alternative stuffed pasta, thanks to the idea of filling it with creamy dried salt cod. Plus, the choice of placing the pasta vertically and horizontally is original and impressive. The salted zabaglione base is like the artist’s brush stroke that completes the dish by creating a pleasant polychrome combination and giving the right level of moisture and creaminess to the pasta. The touch of freshness is conveyed by the addition of spring watercress sprouts.
The extra tip is the choice of plate: better if flat, with solid pastel colours recalling nature and creating a chromatic contrast with the yellow of the zabaglione.
320g Barilla Mezze Maniche pasta
For the filling
200g dried salt cod
50g fresh cream
1 bunch of parsley
2 cloves of garlic
40g extra virgin olive oil
Salt and pepper
For the zabaglione
3 egg yolks
50g Parmesan cheese
For the finish
In the meantime, in a container, combine the ingredients for the zabaglione and whisk vigorously over a bain marie, keeping the temperature of the mix below 65°C, if the mix starts to thicken too quickly. Remove the container from the heat and keep whisking.
For those with a siphon: put the zabaglione inside it with about 1/3 of lukewarm water.
Finish off with watercress sprouts and freshly ground black pepper.
Tip: For those who have a cold smoker, you can give the dish a smoked touch before serving it.