Fabrizio Innocenti, chef at the Guelfi & Ghibellini restaurant at the Relais SantCroce in Florence, has been cooking for almost his entire life. His passion and talent is Tuscan cuisine, the recipes of many of which, as is common in Italian families, were taught by his grandmother.
But Fabrizio does not blindly follow the old Italian recipes: having traveled all over the world, he brings fusion elements to his cooking. As a result, the traditionally rather heavy Tuscan cuisine in his performance becomes lighter, and the tastes are bright and unusual. Especially for Marie Claire, he prepared an incredibly tasty, aromatic and very simple pasta and tomato dish.
Pasta with brisket, garlic and tomatoes
Ingredients:
- about 400 grams of pasta (spaghetti or fettuccine),
- 100 grams of rigatino or any other pork belly,
- 600 grams of ripe tomatoes, a couple of garlic cloves,
- 10 grams finely chopped fresh parsley
- olive oil and salt to taste.
Preparation:
Chop the garlic finely and chop the brisket in thin strips.
Fry the garlic in olive oil in a preheated skillet, add the brisket and finely chopped tomatoes (you can leave the peel on) and simmer, stirring occasionally, for 15 minutes. Salt to taste.
Boil the pasta in salted water until al dente.
Put the pasta in the prepared sauce in the pan, add the parsley, mix everything well and simmer for a couple of minutes. Arrange on plates.
Secret from the chef
“Making Italian pasta will take you a maximum of 20 minutes - it couldn't be easier. Its secret lies in high-quality ingredients: first of all, in the freshest brisket and vegetables. Therefore, if you do not have good tomatoes at hand (plum tomatoes of the San Marzano variety are ideal for this dish, we call them datterini, which means “little date” in Italian), it is better to use canned or ready-made tomato sauce. The main thing is that they are imported from Italy, not from China! And I prefer to combine pasta with ready-made sauce, which is still stewing in a pan, and not vice versa - pour the sauce into the pasta,”advises Fabrizio Innocenti.
Photo: Getty Images
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