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Chef Karime López recipes from Gucci Osteria, Florence

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Pollock

Chef López : I chose this recipe because it’s easy to make and it needs ingredients that we all have at home. Usually we prepare this dish without gluten, but all-purpose “00” flour can also be used. It is a fun recipe because you can vary the filling each time you make it using ingredients that you have in the fridge, such as vegetables or meat, and the color of each sauce can be changed according to the vegetables or herbs used. Even more colors can be added! In the initial stages of creating this dish, it looked like an artwork by Pollock, so we decided to call it exactly that.

INGREDIENTS & PROCEDURE (RECIPE FOR 2)

1. Datterino tomato sauce

  • Yellow Datterino tomato 100g
  • Evo Oil 2 Spoons
  • Brunoise cut garlic 5 g
  • Basil 2 leaves
  • Fine salt

In a saucepan, fry oil, garlic and basil, add the tomatoes and cook for 20 minutes, whisk and sift, salt lightly.

2. Red Pepper Sauce

  • Red Pepper 100g
  • Evo Oil 2 Spoons
  • Brunoise cut garlic 5 g
  • Laurel 1 leaf
  • Fine salt

Bake the seedless pepper for 40 minutes in the oven at 180 degrees, peel it and roast it in a pan with oil, garlic and bay leaf. Remove the bay leaf and whisk the pepper until it becomes a homogeneous sauce, salt lightly.

3. Chard sauce

  • Chard 100g
  • Cooking water je
  • Fine salt

Blanch the chard for 2 minutes in salted water and cool in water and ice. One half must be cut with a knife for the filling and the other half must be blended with its cooking water until it becomes a homogeneous sauce.

4. Bechamel sauce

  • Milk 250g
  • Corn flour 15g
  • Butter 25g
  • Macis 2 g

Flavor the milk with the macis and simmer it.

Separately prepare the base of butter and corn flour, then pour the milk while turning with a whisk until it becomes a homogeneous sauce, salt lightly.

5. Discs of pasta

  • Gluten Free Flour (or 00 flour) 100g
  • Whole egg 1

Mix the flour with the egg and leave to rest in cling film for 30 minutes. Spread to 1 millimeter thick and cut the dough to the desired size, cook the discs in salted water for 2 minutes.

6. Filling

  • Ricotta cheese 50 g
  • Cut chard 50g
  • Evo Oil 10g
  • Fine salt

Stir in a bowl and serve warm.

PLATING

Put a disc of pasta on a preferably deep plate, add the filling and cover with a second disk of pasta. Finally, cover the pasta disc with all the lukewarm sauces in an artistic way, Jackson Pollock style.

Friendly note – If chard is not available, the Chef suggests to change it to seasonal vegetables instead.

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