𝗖𝗛𝗘𝗙 𝗙𝗘𝗗𝗘𝗥𝗜𝗖𝗢 𝗣𝗜𝗡𝗭𝗜 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 𝙈𝘼𝙍𝙆 𝙔𝙊𝙐𝙍 𝙒𝘼𝙇𝙇’s 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!
Orecchiette Burrata e pomodori Recipe by Chef Federico inspired by Mark Your Wall Color Palette #02
180 g of orecchiette
150 g of cherry tomatoes
Extra virgin olive oil
One pinch of sugar
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 it’s al dente and sauté it in the pan.
Serve with fresh burrata flakes.
𝘈𝘳𝘵 𝘪𝘴 𝘦𝘷𝘦𝘳𝘺𝘸𝘩𝘦𝘳𝘦, 𝘸𝘦 𝘸𝘢𝘯𝘵 𝘵𝘰 #𝘪𝘨𝘯𝘪𝘵𝘦, #𝘤𝘰𝘯𝘯𝘦𝘤𝘵 𝘢𝘯𝘥 #𝘴𝘶𝘱𝘱𝘰𝘳𝘵 𝘱𝘳𝘰𝘫𝘦𝘤𝘵𝘴 𝘸𝘩𝘪𝘤𝘩 𝘳𝘢𝘪𝘴𝘦 𝘢𝘸𝘢𝘳𝘦𝘯𝘦𝘴𝘴 𝘢𝘯𝘥 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘦 𝘶𝘯𝘥𝘦𝘳𝘴𝘵𝘢𝘯𝘥𝘪𝘯𝘨 𝘢𝘣𝘰𝘶𝘵 𝘮𝘦𝘯𝘵𝘢𝘭 𝘸𝘦𝘭𝘭 𝘣𝘦𝘪𝘯𝘨. 𝘍𝘢𝘭𝘭 𝘪𝘯 𝘭𝘰𝘷𝘦 𝘸𝘪𝘵𝘩 𝘢 𝘸𝘢𝘭𝘭 𝘥𝘦𝘴𝘪𝘨𝘯 𝘢𝘯𝘥 𝘤𝘶𝘴𝘵𝘰𝘮𝘪𝘻𝘦 𝘺𝘰𝘶𝘳 𝘰𝘸𝘯 𝘸𝘪𝘵𝘩 𝘮𝘦𝘢𝘯𝘪𝘯𝘨𝘧𝘶𝘭 𝘮𝘦𝘴𝘴𝘢𝘨𝘦𝘴 𝘢𝘵 𝘸𝘸𝘸.𝘮𝘢𝘳𝘬𝘺𝘰𝘶𝘳𝘸𝘢𝘭𝘭.𝘤𝘰𝘮
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