Good food requires patience
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In December, UNESCO declared Italian cuisine an intangible world cultural heritage. A short meeting with the star chef Cornelia Poletto in the rooms of her cooking school in Hamburg-Eppendorf. Since she started cooking, her cooking has been synonymous with modern Italian cuisine. Now, during the Christmas season, her cell phone beeps constantly.That’s how it was when the award was announced. Many people thought of her, she says. But what was going through the chef’s head when she found out about it,and what does it actually mean for Italian food culture?
The award comes late,says Cornelia Poletto,but as we all know,it is never too late. Italian cuisine is now a world heritage site. The appointment is primarily aimed at the people who work behind high-quality products such as Parmesan, Pecorino and Gorgonzola and whose work often remains invisible, says top chef Poletto. “Every region in Italy is characterized by this freshness and love for the vegetables, the meat, the cheese.”
There are simple reasons behind many types of preparation, such as difficult conditions, for example due to the climate. there used to be no refrigeration facilities, and since it was colder in the north of Italy, you could dry ham and use dairy products such as butter, cheese and cream. In Sicily,however,life has always been characterized by very high temperatures and so one had to work above all with products that do not spoil and go bad. “That’s why the cuisine there is much more olive oil-heavy and lighter ” she explains.
In Italy there is more appreciation for the products. Whether a mozzarella is made from cow or buffalo milk would make a big difference in taste. Along with the variety, freshness is crucial. “After ten days in its brine, the mozzarella is no longer what it could be.” the same applies to a risotto. This has to be enjoyed fresh from the pot. “Pre-cooked, cooled and reheated later, it loses its soul and becomes fat, mushy and flat.” Italians learn from an early age in their families that good food requires patience. And Italian restaurants also cook with peace and fresh ingredients. “A risotto is only prepared when the guest is there. You accept that it will take three quarters of an hour,” says Poletto.
Walnut & Garlic Pasta Sauce: A Recipe from Cornelia Poletto
This recipe, originating from Cornelia Poletto’s “Polettos Pasta Passione,” offers a unique and flavorful pasta sauce featuring walnuts and garlic. Perfect for a festive occasion like New Year’s Eve, this sauce can be served warm with fresh pasta or chilled as a refreshing dip.
Ingredients & Preparation
The recipe involves a few key steps to unlock the best flavor from the ingredients:
* Walnut Preparation: Begin by covering walnut kernels with water and simmering for approximately fifteen minutes. This softens the nuts and loosens the skins, making them easier to peel.
* Bread & Milk Soak: Crustless bread cubes are soaked in milk, contributing to the sauce’s creamy texture.
* Flavor Base: Garlic is crushed, oregano leaves are washed and dried, and Parmesan cheese is finely grated.
* Blending & Finishing: All ingredients are pureed untill smooth. Olive oil and walnut oil are then incorporated, and the sauce is adjusted to the desired consistency with a little water. it’s seasoned with salt and pepper.
Recipe Instructions
- Place the walnut kernels in a small pot and cover with water.
- Bring to a boil and simmer for about fifteen minutes.
- Drain the walnuts and peel off the skins.
- Cut the crust off the bread and cut it into cubes. Soak the bread cubes in milk.
- peel and crush the garlic.
- Wash the oregano and pluck the leaves from the twigs, shaking them dry.
- Finely grate the Parmesan cheese.
- Puree all ingredients together until smooth.
- Add olive oil and walnut oil. Dilute with a little water if needed to reach the desired consistency.
- Season with salt and pepper to taste.
- Fold the sauce into fresh pasta,or chill in glasses for serving as a dip.
This recipe is featured in “Polettos Pasta Passione” by Cornelia Poletto, published by GU Verlag. cornelia Poletto is a renowned German chef known for her Italian-inspired cuisine and accessible cooking style. She has authored numerous cookbooks and hosted popular cooking shows.
Serving Suggestions
This versatile sauce can be enjoyed in several ways:
* Warm Pasta Dish: Toss the sauce with your favorite fresh pasta for a comforting and flavorful meal.
* Chilled Dip: serve the sauce chilled in glasses with crudités or breadsticks as an appetizer.
* party food: As the recipe suggests, it’s a perfect addition to a New Year’s Eve party spread.
Key Takeaways
* Walnut Preparation is Key: Simmering the walnuts softens them and makes peeling easier.
* Texture Control: Adjust the consistency of the sauce with water to your preference.
* Versatile Serving Options: Enjoy warm or cold, with pasta or as a dip.