Pasta, baby!
Paccheri - Among gourmets, Famiglia Cerea is world famous. Their main restaurant in Brusaporto is only an hour from the Swiss border and from their outpost at the Carlton Hotel St. Moritz, which was awarded a second Michelin star last year. World-class kitchen, trattoria atmosphere, heated debates and casual flirtations – its relaxed and family-friendly atmosphere goes down well. If you hope to enjoy a meal at «Da Vittorio», be sure to make reservations well in advance.
´Each shape has the right accompaniment. Moreover, when the shape changes, you get the impression that you are eating something different. Each shape has its own character. Without a doubt, dried pasta can be stored longer. Fresh pasta is stored in the refrigerator and has a much shorter shelf life, sometimes only a single day. From a taste perspective, fresh pasta is softer and tastier.´
«Dove c’è pasta c’è famiglia»
The old advertising slogan - (where there’s pasta, there’s family),
expresses the generally accepted feeling that pasta, more than any other dish, radiates warmth and brings people together.´
´It is especially important that the pasta can withstand the cooking process. For Italians it’s important that pasta is cooked al dente, so it keeps a certain consistency. And then, of course, its taste must be good, like milled wheat.
Pasta is made out of wheat semolina. The quality and origin of the types of flour make the difference. Pasta partly made by hand is given more time in the drying process, whereas conventional pasta is dried for only a few hours. Da Vittorio St. Moritz serves pasta by Vicidomini, Mancini, De Cecco and Verrigni.´
Paccheri alla Vittorio
mantecati con Parmigiano
Serves 4
Ingredients
- 200 g extra virgin olive oil
- 1 garlic clove
- 500 g San Marzano tomatoes
- 100 g Piccadilly tomatoes
- 500 g paccheri
- 1 bunch basil
- 150 g Parmigiano Reggiano (Parmesan)
- Salt and pepper
- ½ teaspoon sugar
- 100 g golden Corbarino tomatoes from the Vesuvius region
- a little peperoncino chilli
Preparation
Sauté the garlic clove in a pan with the oil. Once the garlic is golden brown, remove it from the pan, and add the San Marzano tomatoes. Cut the Piccadilly and the Corbarino tomatoes in half, season half the tomatoes with salt and pepper, add the seasoned tomatoes to the San Marzano tomatoes in the pan, and simmer for 35–40 minutes. When the tomatoes have softened sufficiently, pass them through a sieve, and add the remaining Piccadilly tomatoes to the sauce. Cook the pasta in boiling salted water until al dente and drain. Stir the pasta into the sauce, and add the basil leaves, plus a little peperoncino chilli and freshly grated Parmesan to taste. Garnish the dish with a drizzle of extra
virgin olive oil and serve immediately.
Da Vittorio St. Moritz 2 Michelin stars
Via Johannes Badrutt, St. Moritz
+41 081 836 70 00
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