Klugmann, Wild Strawberries
At Le Strade della mozzarella, the chef takes on the infamous strawberry risotto. While Scabin...
I’m always pleased to attend Le Strade della Mozzarella in Capaccio, Paestum, Campania; arriving from Naples, beyond Salerno and Battipaglia too. Edition number 9 for Albert Sapere and Barbara Guerra’s idea. Buffalo milk mozzarella is like gold to this territory (yet the absence after eight years of the Consorzio della Mozzarella di Bufala Campana stands out) and those invited to get on one of the two stages, in the blue and red rooms, must interpret it avoiding what’s already been done as much as possible, or else it wouldn’t make sense.
Two ideas, two recipes, yet not everyone has two recipes so some, after making a mozzarella-based recipe, prepare something different. As with Antonia Klugmann at the end of the first day on Monday 18th. From her Argine in Vencò, on the border between Friuli and Slovenia, after Mozzarella and citrus fruits, the third ingredient being camomile, Antonia moved to what everyone really hadn’t expected: Spaghetti with strawberries.
So Klugmann: «Spaghetti with strawberries to give new value to such a vituperated dish as Risotto with strawberries, and, to be clear, by matching strawberries and tomatoes, two fruits, I was simply inspired by one of Ferran Adrià’s most famous desserts. I invented nothing».
In another pan she puts garlic and oil, and when they’re hot she pours strawberries and tomatoes, which must not be too sweet. Date tomatoes or san marzano, one fourth of the weight of the strawberries, more or less, respectively one hectogram and four. Another note: «An idea of red onion, just a quarter, cut into stripes. Pay lots of attention so that the onion doesn’t caramelise and acquire a flavour I don’t like. Then I will pass the fruit in a fine vegetable mill that Piergiorgio Parini introduced to me. It’s time to serve: in the spaghetti bowl, with the sauce on top, to which a drop of oil and a pinch of salt was added. Pasta gives the sour note and the sauce the sweet one. The final touch: wild garlic because tomato calls for garlic. I repeat: I’m not inventing anything, this dish is all about pasta».
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. twitter @oloapmarchi