Recipe by Chef Federico Pinzi inspired by Mark Your Wall Color Palette #02
๐๐๐๐ ๐๐๐๐๐ฅ๐๐๐ข ๐ฃ๐๐ก๐ญ๐ has been delighting fans of Italian food in Saigon through his delicious & authentic restaurant Pasta Fresca. During lockdown, he even created a series of videos teaching us novice cooks how to make simple dishes which were a hit. We are ecstatic to have him give his take on ๐๐ผ๐๐ ๐๐๐๐ ๐๐ผ๐๐โs Color Palette #02.
Hello Chef! Please tell us a bit about yourself.
I am Federico, an Italian chef who has worked around the world for 15 years. Now I live in Vietnam and have a restaurant named Pasta Fresca. I really love the shop and my job and hope to spread the love of Italian food to Vietnamese people. I am also very fond of Vietnamese food!
What is/are the color/s that make you get up in the morning, embrace you when you are down?
My favorite colors are white and blue. Every morning when I wake up, open my eyes and look through the window, I can see the whole blue sky with beautiful white clouds - they are so beautiful. A normal day like this can easily make me happy and smile, embracing me when I feel down.
I think happiness is simple, everyday you have the chance to wake up and have a whole new beautiful day to try and enjoy life by yourself, or with your beloved ones.
Tell us why was this dish was inspired by the Mark Your Wall Color Palette #02
The first time I saw this palette, I thought of Ostuni - a gorgeous town in the South of Italy. The landscape there is so beautiful with white houses, the floor is made from grey stone, the sky is blue and the flowers are everywhere. A color palette with grey, white, blue and green - so beautiful.
The dish I made today is Orecchiette Burrata e pomodori. This is a simple dish and well-known from Ostuni. The ingredients are very fresh and all come from the town. I tried this dish when I was there and still remember the fresh taste of it till now.
Watch the video to learn how to make this simple yet delicious dish!
Follow him on Facebook and Instagram
ยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐ
Orecchiette Burrata e pomodori Recipe by Chef Federico inspired by Mark Your Wall Color Palette #02
Ingredients:
180 g of orecchiette
150 g of cherry tomatoes
Half burrata
Half onion
Extra virgin olive oil
Salt
Pepper
One pinch of sugar
Method:
While the pasta is cooking in abundant salted water, prepare the sauce by frying the onion in a drizzle of oil.
Wash the cherry tomatoes and cut them into four wedges.
Dip the tomatoes into the pan.
Stir and cook for 3 minutes over medium heat.
Adjust the water with salt, and if you taste the tomatoes and feel that they have a touch of acidity, which can happen, adjust with a pinch of sugar to make them sweeter and with a couple of tablespoons of pasta cooking water.
Turn off the heat when they are cooked.
Drain the pasta when itโs al dente and sautรฉ it in the pan.
Serve with fresh burrata flakes.
ยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐยฐ
๐๐ณ๐ต ๐ช๐ด ๐ฆ๐ท๐ฆ๐ณ๐บ๐ธ๐ฉ๐ฆ๐ณ๐ฆ, ๐ธ๐ฆ ๐ธ๐ข๐ฏ๐ต ๐ต๐ฐ #๐ช๐จ๐ฏ๐ช๐ต๐ฆ, #๐ค๐ฐ๐ฏ๐ฏ๐ฆ๐ค๐ต ๐ข๐ฏ๐ฅ #๐ด๐ถ๐ฑ๐ฑ๐ฐ๐ณ๐ต ๐ฑ๐ณ๐ฐ๐ซ๐ฆ๐ค๐ต๐ด ๐ธ๐ฉ๐ช๐ค๐ฉ ๐ณ๐ข๐ช๐ด๐ฆ ๐ข๐ธ๐ข๐ณ๐ฆ๐ฏ๐ฆ๐ด๐ด ๐ข๐ฏ๐ฅ ๐ช๐ฏ๐ค๐ณ๐ฆ๐ข๐ด๐ฆ ๐ถ๐ฏ๐ฅ๐ฆ๐ณ๐ด๐ต๐ข๐ฏ๐ฅ๐ช๐ฏ๐จ ๐ข๐ฃ๐ฐ๐ถ๐ต ๐ฎ๐ฆ๐ฏ๐ต๐ข๐ญ ๐ธ๐ฆ๐ญ๐ญ ๐ฃ๐ฆ๐ช๐ฏ๐จ. ๐๐ข๐ญ๐ญ ๐ช๐ฏ ๐ญ๐ฐ๐ท๐ฆ ๐ธ๐ช๐ต๐ฉ ๐ข ๐ธ๐ข๐ญ๐ญ ๐ฅ๐ฆ๐ด๐ช๐จ๐ฏ ๐ข๐ฏ๐ฅ ๐ค๐ถ๐ด๐ต๐ฐ๐ฎ๐ช๐ป๐ฆ ๐บ๐ฐ๐ถ๐ณ ๐ฐ๐ธ๐ฏ ๐ธ๐ช๐ต๐ฉ ๐ฎ๐ฆ๐ข๐ฏ๐ช๐ฏ๐จ๐ง๐ถ๐ญ ๐ฎ๐ฆ๐ด๐ด๐ข๐จ๐ฆ๐ด ๐ข๐ต ๐ธ๐ธ๐ธ.๐ฎ๐ข๐ณ๐ฌ๐บ๐ฐ๐ถ๐ณ๐ธ๐ข๐ญ๐ญ.๐ค๐ฐ๐ฎ
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