Hosting a dinner for your family and friends? If you want to impress them with some healthy and delicious dishes, Italian Chef Francesco Parravicini shares three genuine recipes: Fresh-egg Pasta with Pesto Genovese for your first course, Marinated Mediterranean Fish Fillet for the main course, and Tiramisù for your dessert. Parravicini is the Executive Chef at Palmaria Restaurant in Portovenere, sea village in the Gulf of Poets between Cinque Terre and Tuscany. Should you visit this area in your next Italian vacation, you can learn to cook these dishes directly with Chef Parravicini with an unforgettable cooking lesson at Grand Hotel Portovenere.
Fresh Egg Pasta with Pesto alla Genovese
Ingredients for the Pasta
> Wheat flour 00 type – 850 grams
> Durum wheat flour – 150 grams
> 15 egg yolks – 300 grams
> 4 egg whites – 120 grams
> Extra virgin olive oil – 100 grams
Directions for the Pasta:
In a small bowl mix the eggs with two-thirds of the flour, then add salt, olive oil, and then the remaining flour. Mix until you obtain a smooth and homogeneous mixture.
Ingredients for the Pesto sauce:
> Extra virgin olive oil – 0.5 liters
> Fresh basil – 500 grams
> Pine nuts – 100 grams
> Roman pecorino cheese – 250 grams
> 1 garlic clove
> Crushed ice – as much as needed
Directions for the Pesto sauce:
Blend the olive oil, the pine nuts, the blanched garlic and the Roman pecorino, then add the basil and ice. Do not overwork the mixture in order to avoid warming up the pesto.
Marinated Fish Fillet
> Fresh sea bass – 500 grams
> White wine vinegar – 50 grams
> Lemon juice – 100 grams
> Extra virgin olive oil – 30 grams
> Salt – 10 grams
After having gutted and scaled the fish, fillet it by carving its back while keeping the blade of the knife adherent to the spinal cord. Cut the filet into thin strips and place in a tray and marinate with salt, vinegar and lemon for 30 minutes. Season with a drop of olive oil and serve.
> 5 egg yolks – 100 grams
> Milk – 500 grams
> Flour – 30 grams
> Fresh cream – 500 grams
> Mascarpone – 50 grams
> 1 Vanilla bean
> Savoiardo biscuits – 50 grams
> Espresso Coffee – 3 cups
> Bitter cocoa – 15 grams
Bring the milk to a boil with half of the sugar and the vanilla bean. In another bowl whisk the egg yolks with the other half of the sugar. Mix everything together and cook at moderate heat for one minute. Let the mixture cool down. In a small planetary mixer mount the cream and add the mixture and mascarpone. In a small bowl put down a layer of savoiardi biscuits dipped in coffee and mascarpone. Place in the fridge and serve with a dusting of cocoa powder.