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.
A recipe that is easy to make, featuring a masterly effect in terms of consistencies gradually revealed with each bite. This tasty variation is created with beans processed on three preparation levels: creamy in a pesto enveloping the tagliatelle, crispy by dehydrating them and whole by sautéing them in a pan.
Tagliatelle were chosen with the aim of using a pasta shape capable of absorbing and blending with the condiments. For the plating, both elegant and refined, the pasta is arranged in the shape of a nest and completed with thyme flowers, which convey an additional scented and personal touch.
The Chef’s Tip: to create the shape of a nest and keep it as long as possible before serving you can help yourself with the mould.
250g Barilla Tagliatelle Emiliane egg pasta
400g broad beans cleaned and without the outer skin
50g extra virgin olive oil
Salt and pepper
For the pesto (as well as the broad beans):
50g grated Parmesan cheese
30g peeled almonds
40g extra virgin olive oil
For the finish:
Thyme or other edible flowers
One part will be dehydrated in the oven at about 50°C until completely dehydrated.
A second part will be gently sautéed in a pan with the oil and shallots, adding salt and pepper before cooking the pasta.
The last part will be used to prepare the broad bean Pesto.