In the second session of Hangry, we were reminded that cooking with just a few basic ingredients can create something extraordinary. Chef and designer Mattia Risaliti proved that by using high-quality products and a whole lot of passion, you can create a simple dish with fantastic flavours. The session kicked off with sliced prosciutto, mozzarella di bufala and a home-baked sourdough bread, followed by a menu of three different pasta dishes based on traditional Italian recipes. Making it extra special was Mattia’s extra fine olive oil produced by his family in the Tuscan region of Prato, where he grew up.
The remarkable combination of purism and novelty in Mattia’s cooking resonates wholly with our approach to design; reinterpreting what’s existing to create something new.
Simplicity with a twist.
- Pasta Al Burro -
- Pasta Cotta Nel Brodo di Pesce -
- Pasta Aglio, Olio e Peperoncino -
Duration: 20-30 min each dish
PASTA AL BURRO
Sage & butter
120g Cold butter
40g Sage leaves
350g Quality maccheroni
> Cook the maccheroni in a pot with boiling salted water according to the packet instructions.
> In a stove, put two splashes of the boiling water, butter and sage leaves into a saucepan and bring it to the boil.
> Once the pasta is ready, drain with a slotted spoon and add to the saucepan with the butter sauce. Let the sauce reduce on a high flame/heat-level.
> Serve in a bowl.
PASTA COTTA NEL BRODO di PESCE
Pre-boiled in a fish stock
320g Paccheri pasta
500ml Extra virgin olive oil
1,5l Fish stock
16pcs Fresh raw prawns
50g Salsa verde
350g Ditali Rigati (premium pasta)
1/2 Fresh unwaxed lemon zest
1kg Fish bones and skin
1 Carrot, peeled and roughly chopped
1 Onion, peeled and quartered
1 Stalk celery, roughly chopped
1/2 Bulb fennel, roughly chopped
3 Fresh parsley stems
> Put all the ingredients into a large pan and cover with water.
> Bring to the boil and skim off any scum that has formed.
> Cover and simmer very gently for 20-30 minutes.
> Strain into a large bowl and allow to cool
*Alternatively, you can buy ready-made fish stock in the shops.
50ml Olive oil
>Blend all the ingredients in a deep cup with a hand mixer until it makes a soft paste
> Put the fish stock and oil into a pan and bring to the boil.
> Put the pasta into the boiling fish stock. Remember that the oil will reduce cooking time by half.
> Remove the pan from the heat and spoon out the pasta with a slotted spoon into a clean bowl.
> Let the boiled fish stock rest few seconds until the oil floats to the surface.
> Place the pasta on each plate, add salsa verde and place the chopped prawns on top. Garnish with fish stock and lemon zest.
AGLIO, OLIO E PEPERONCINO
Fresh and spicy
Ingredients (serves 4):
2g Fresh chilli peppers (depending on spice tolerance)
6 Cloves fresh garlic
80ml Olive oil
> Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions.
> Heat the garlic cloves in water until it boils. Boil three times, changing the water each time.
> Put the boiled garlic in a deep container with water and oil and blend with a hand mixer until it makes a paste.
> Chop the parsley and fresh chilli and put them in a large pan with the garlic paste.
> Let the spaghetti cook until it’s al dente, drain and add it to the pan with a splash of the cooking water.
> Mix the spaghetti with the chopped chilli and parsley in the pan, place in a deep plate and serve topped with a drizzle of fresh olive oil.
- About our guest -
Mattia and his family moved from Italy to the Austrian countryside when he was 3 years old. In his childhood memory, the kitchen was almost constantly busy. The daily baked white wheat bread, the pasta pots and the daily picked ingredients from the local farmers 'nowadays seem to me as a luxury to have' Mattia says. His family used to spend much time in the kitchen, especially his mother. 'She is a very creative person' he recalls. 'Her painting and hand skills influenced the way she used to cook'. The distance from the homeland initiated a need to cook traditional food but also allowed to be more experimental. As he got older the family moved back to Italy where he later found his attraction to design.
After graduating from I.S.I.A industrial design university in Florence, Mattia moved to Berlin, where he re-discovered his passion for cooking. Similarly to his parents, the distance from home brought him closer to his childhood kitchen. 'the engine that brought me to cook is the fact that I was missing the tastes from home' he says. 'I was trying to reproduce my memories by creating the same flavour' - for Mattia, this was and still is a way to reconnect to his culture.
In 2016 Mattia co-founded Marea, an agency that connects between designers and Italian producers. His experience and knowledge about materials and production methods have a direct connection to his cooking passion. Mattia realised that he 'needs to connect the dots between design and cooking' in his work. His design-cooking romance kicked off as he started to produce popup dinners and experimenting with friends. His style of cooking manifests itself by the way he cooks and curates his work; from a meaningful concept based on his Italian roots to the meticulous aesthetics of the dish itself.
Among various projects, his recent work experience at Tim Melzer's Bullerei in Hamburg led him to collaborate with 'Essen & Trinken' magazine on food styling photo production where he conceptualised and developed recipes. He currently works in different directions which revolves food and design especially in the context of editorial production.
Discover Mattia's work:
HANGRY is a unique cooking session that takes place in our studio kitchen once a month. All the recipes are published and available in our Journal. We love to give our followers relevant content that speaks to our shared passion for design and food culture.
We hope you enjoy it as much as we do!