Thursday, September 15, 2011

Gwyneth Goes To Italy

Gwyneth Paltrow is wonder woman…She’s a do-it-herself mom, actress, blogger, and finds time to travel the world, eat amazing food, write cook books and exercise! What a gal! How does she do it?
Here is a repost from her blog goop.com. She recently spent the weekend in Italy for her movie premiere -- Contagion. Here are a few Italian recipes from her travels.
Thanks for sharing Gwyneth!

Hotel Cipriani
Hotel Cipriani & Palazzo Vendramin,
Giudecca 10,
30133 Venice
+39 (041) 520 7744
Pasta al Pomodoro
2 lbs mix of regular and cherry tomatoes (peeled and roughly chopped.  Make sure the tomatoes are as ripe as possible)
2 white onions (finely chopped)
1 garlic clove (peeled)
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
De Cecco Spaghetti
Parmigiano Reggiano
Salt and pepper to taste
Basil

Heat the oil in a casserole dish, add the garlic and brown slightly. When the garlic is golden remove it from the oil. Add the chopped onion and fresh butter and stir thoroughly.  Cook until the onion is no longer shiny, then add the peeled tomatoes. Season with salt and pepper to taste and cook over mild heat for about thirty minutes.              
When the tomatoes are cooked, beat with a whisk in order to refine the tomato sauce, adjust the taste and keep warm.                         
Cook the pasta “al dente” in a large pot of salted water, then drain it and add it to the tomato sauce. Add basil leaves torn by hand, a knob of fresh butter, and a generous sprinkling of grated Parmigiano Reggiano. Stir thoroughly and serve immediately, steaming hot.   




Grand Canal Restaurant
Hotel Monaco
San Marco, 1332
30124 Venice, Italy
+39 (041) 520 0211


Bigoli in Salsa (whole-wheat spaghetti in a light anchovy sauce)
300 gr. "bigoli" Whole-wheat Spaghetti
500 gr.  white onions
350 gr. salted anchovies cleaned
200 gr. extra virgin olive oil
2 bay leaves (simmered)
black pepper to taste
5/6 gr. wild fennel
Salt and pepper to taste
40 gr. Parmesan cheese (optional)
50 gr. butter



 To make the sauce, slowly braise the peeled and finely chopped onions in the oil together with the bay leaves and the black pepper for about 10 minutes. Add the cleaned and de-salted anchovies. Cook gently for another 15/20 minutes, or until the anchovies and onions have melted together into a creamy sauce.                    

Cook the Bigoli in unsalted water until “al dente”. Season the bigoli with the sauce, butter, parmesan and wild fennel



Terrazza Danieli
Castello 4196
Venice 30122
+39 (041) 522 6480

Lobster Salad (with purple potato foam and Italian caviar)


1 L water
2 stems of celery
1 carrot
1 onion
250 ml white wine
salt, pepper
1 lobster



Place the water, celery, carrots, onion, wine and salt & pepper in a large saucepan. Bring to boil. Drop in the lobster and simmer for 4 minutes. Remove the lobster from the broth, remove its shell, and cut the tail in half, then in 2 cm medallions. Set aside.
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Salad - Ingredients

Mixed loose leaf salad
Fresh mixed sprouts
Edible flowers
Place all salad ingredients in a bowl and dress with vinaigrette made of 1 part lemon to 2 parts extra virgin olive oil. Set aside.
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 Purple Potato Foam - Ingredients:
2 medium purple potatoes
Olive oil
Salt
Pepper
Peel the potatoes and cut in half. Place in a saucepan of cold water and bring to the boil. Simmer for approximately 20 minutes or until cooked. Drain. Mash the potatoes together with a little olive oil and salt, pepper to taste. Place the mashed potatoes in a canister, close the canister and charge it with a N2O catridge. Set aside.            
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 Sauce - Ingredients:
Salt
1 tsp extra virgin olive oil
Fresh thyme
Fresh majoram
Whisk all ingredients together to make a sauce.                    
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Pickled Artichokes - Ingredients:
500 ml water
500 ml white wine vinegar
2 artichokes from Sant’Erasmus
Clean and trim artichokes removing tough outer leaves and its heart. Combine water and white wine vinegar in a saucepan and bring to a boil. Add the artichokes and boil for 20 minutes or until just tender. Drain and cut into quarters.                                                         
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To decorate:
Black caviar (optional)
Maldon salt
To assemble the salad, place the lobster pieces under a salamander or warming grill for 2 minutes. Arrange lobster pieces in the middle of the serving plates and dress with the sauce. Decorate each plate on one side with a shot of purple potato foam and garnish the foam with a teaspoon of black caviar. Place a handful of dressed salad on the other side of each plate and arrange the artichoke quarters over the salad.
Complete the plates with a light sprinkling of Maldon salt.

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