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Top Chefs’ Iconic Recipes 2
When we dine at restaurants, we are often amazed by the finesse and beautiful presentation of the dishes which are created by passionate, innovative chefs. For our culinary issue, we have asked 4 gifted chefs from 4 respected restaurants and hotels to share their signature recipe for our readers to try at home. Don’t worry about the techniques being too complicated or the ingredients too obscure; these particular recipes – they assure us – you can make at home in your own kitchens!
Chef Matteo Meacci of De Luca
Italians are fiercely proud of their food; it is part of their culture and identity. Not only rich in flavour, Italian cooking also has countless variations, so you will never get bored trying new Italian dishes. In Jakarta, there are so many Italian restaurant scattered around the city, and one of the best is De Luca.
With its reputation as an authentic Italian restaurant, Head Chef Matteo Meacci puts maximum effort into ensuring that each dish offered represents real and distinctive Italian food. Here, the Tuscan-born chef shares one of his signatures ‘Linguine Al Pesto Con Feta’ for NOW! Jakarta’s readers. “This is a traditional Italian dish from Liguria, in the north-west of Italy, it’s very popular for its simple method and freshness. Our unique touch is the Feta Cheese which gives a ‘kick’ to the whole dish,” said Chef Matteo.
Linguine Al Pesto Con Feta
For the Basil Pesto Sauce:
120 gr Basil
40 gr Pinenuts
8 gr Garlic
45 gr Grated Parmesan Cheese
155 gr Extra Virgin Olive oil
4 gr Salt
Steps
• Wash and clean the basil leaves and dry them with a cloth
• Put all the ingredients in a blender and blend them until the sauce is smooth
Tips:
- You can make this sauce and keep it in a container in the fridge for 5 to 7 days
- If you don’t find the pine nuts you can change them with walnuts but the flavour will be a bit different
Ingredients For The Pasta
For 4 persons:
280 gr Linguine Pasta (you can also use spaghetti, fettuccine or other shape of pasta)
200 gr Boiled potato
60 gr Green beans (buncis)
50 gr Cherry tomato
160 gr Basil Pesto sauce
60 gr Feta Cheese
30 gr Grated parmesan
40 gr (optional) Fresh Cream
Steps
• Boil the potatoes then peel them and cut them into chunks
• Clean and boil the green beans and then put them together with the potatoes in a large bowl
• Cook the pasta in salted water (10 grams of salt every liter of water) for the time suggested on the package
• Meanwhile add the basil pesto sauce to the same bowl as the potatoes and the green beans. If you want a more creamy sauce you can add the fresh cream as well which is optional (we don’t do it in Italy but I suggest it)
.• When the pasta is cooked, strain it and put it in the bowl with the rest of the ingredients and add a little bit (50 g) of the boiling water
• Mix all the ingredients with the pasta until it’s all coated by the sauce
• Plate the pasta with the potatoes and the green beans and garnish with grated parmesan cheese and cherry tomatoes (cut in half), then top with the feta and a leaf of basil.
Tips:
Add a little bit of extra virgin olive oil on the top of the pasta, before you serve it for extra freshness
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