23-06-2013

The Cavatelli triumph

Giorgio Nava’s recipe conquered the first place in the Pasta World Champion 2013

Cavatelli with broccoli cream and oregano flowers

Cavatelli with broccoli cream and oregano flowers by Giorgio Nava, winner of the second edition of the pasta championship organised in Parma. The chef-breeder originally from Milan and owner of 4 restaurants in Cape Town, reached the second place with his Pasta, beans and mussels on the first edition of the competition (photo by academiabarilla.it)

Two days ago we spoke of Giorgio Nava’s different activities in Cape Town – a chef-breeder-entrepreneur originally from Milan who moved to South Africa thirteen years ago. So we did of his first place in the Pasta World Champion, a pasta-focused competition which took place ten days ago at Academia Barilla when 24 chefs competed and Nava won thanks to his Cavatelli with broccoli cream and oregano flours.

“I created this dish because it is simple but at the same time rich and tasty: in South Africa my clients love pasta but always look for rich and scenic condiments, a too simple offer is seen as poor and thus it is not understood. You need to surprise with simplicity, and these Cavatelli aim at intriguing” says Nava. “Besides, the number of vegetarians in Cape Town is increasing, and, overall, the public is more careful of what they eat, even due to the economic crisis which has affected almost everyone”. Another choice was made too, that of using short pasta instead of the classic spaghetti, which is almost the only kind used and recognised abroad.

This is the recipe that got him to the top:

Cavatelli with broccoli cream and oregano flowers

Ingredients for 4 people
1 broccoli plant
280 g cavatelli or orecchiette pasta
100 g extra virgin olive oil
6 anchovies
1 garlic clove
4 slices of stale bread
4 slices of tomato
10 fresh oregano flowers

Method
Blanch the broccoli together with the leaves until it is soft, then drain it and cool it in water and ice so the colour remains lively. Keep some leaves and heads of the broccoli aside for the final garnish. Blend the remaining broccoli with the olive oil, half a garlic clove and 4 anchovies (if necessary, add some cooking water from the broccoli) until you obtain a smooth and soft cream. Meanwhile, melt the remaining two anchovies in a little oil with half a garlic clove cut into slices, add the bread cut into dices and toast it, remove it from the pan and dry it on some kitchen paper.

Cook the pasta in the cooking water of the broccoli (adding salt), drain it and toss it in the broccoli cream. Using a soup dish, lay a broccoli leaf on the bottom, place the pasta using a pastry-cutter and garnish with the tomato cut into strips and the fresh oregano flowers.

2. the end


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Giulia Corradetti

Classe 1985, laurea in Scienze Gastronomiche, passione e lavoro nel mondo gastronomico: cura gli eventi di Identità Golose, la relativa Guida e il sito web
 

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