16 Jul Nest of Bigoli, Vicenza-Style Baccalà, Purple-Artichoke Velouté
Weekend Special: July 17-19, 2015
InspirationThis week, Chef Luisa Silvia, still exploring Italy’s culinary roots via the classic “osteria,” found a charming account from Veneto. In 1604, the city of Padova granted a pasta maker by the name of Abbondanza a patent for a machine designed to produce a thick, wrinkled spaghetti called bigoli, which came to represent the region’s most traditional pasta. The preparation Chef Silvia will be offering this weekend, to honor that sliver of history, incorporates the three most indigenous ingredients of Veneto: bigoli, baccalà, and artichokes.
RecipeNido di bigoli al torchio, baccala’alla Vicentina, crema di carciofi violetti
Homemade, semolina bigoli tossed with a traditional, Vicenza-style baccalà (dried black cod slowly stewed in extra virgin olive oil, milk, Parmigiano-Reggiano, parsley, garlic, and capers). Accompanied by a purple-artichoke velouté.