Your Prog Chef: FABIO FRIZZI
On the menu: Tomorrow’s Harvest (tagliatelle alla Bolognese)
“I was born in Bologna, a city famous for its food and in particular for its wonderful pasta dishes. My mother, my grandmothers, all aunts and even my mother-in-law have always been great pasta makers. My wife spoils me every day with extraordinary dishes. But I also inherited this passion – I often cook for the family and some of the best memories of my tours with Frizzi 2 Fulci are the pasta binges after the concerts. I remember one in Wales, and one incredible time in los angeles, always with the help of my musicians. This recipe is probably the pasta I prefer, a pleasure for the body and for the spirit. I hope you love it too!”
Ingredients
For the sauce: a stalk of celery, a carrot, an onion, ½ kg of ground beef, 2 cloves, ½ glass of white wine, 2 glasses of tomato sauce, salt, pepper, olive oil, a piece of butter
For the pasta: 3 eggs, 85g type 0 flour
Preparation
“For the sauce, finely chop the onion, carrot and celery, put the mixture in a saucepan on the fire or stove with olive oil, and brown for a few minutes. add the ground beef and cloves. When the meat has browned, add the wine. When reduced, add the tomato puree, season with salt and pepper. pour half a litre of water into the saucepan and cook for about 45 minutes.
“Meanwhile, prepare the pasta with the classic method [Brits should google this or cheat, using pre-made egg pasta – Supper’s Ready! Ed]. When the dough is dry, sprinkle flour, wrap over on itself and cut into strips about half a centimetre in width. Separate the noodles and place on a lightly floured cloth. add the tagliatelle to plenty of boiling salted water and as soon as a froth builds, remove from the heat and drain. pour the sauce over the pasta, adding a knob of butter and grated parmesan, if you like.
“This recipe is like a miracle happened! In our family this ritual has taken place for generations and even respecting today’s good eating rules, tagliatelle alla Bolognese is an absolutely healthy way to enjoy the pleasure of the dining table.”