Pasta in fish stock, prawns and Salsa Verde
This month we were treated by Mattia Risaliti to an authentic and delicious Mezze maniche rigate pasta cooked in a fish stock, topped with Salsa Verde and raw fresh prawns.
Pasta in fish stock, shrimp & Salsa Verde | By Mattia Risaliti
- 320 gr pasta Mezze maniche rigate
- 1,5 l Fish stock
- 50 gr Salsa Verde
- 16 pcs Shrimps raw chopped, king prawns
- 500 ml Olive oil extra virgin
- 1/2 Lemon peel unwaxed
- 1 kg Fish Bones and skin
- 1 Carrot peeled and coarsely chopped
- 1 Onion peeled and quartered
- 1 Celery stalk coarsely chopped
- ½ Fennel bulb coarsely chopped
- 3 Parsley stems
- 80 gr Parsley
- 20 gr Thyme
- 10 gr Capers
- 50 ml Olive oil extra virgin
Preparation of the fish fund
- Place all ingredients in a large pot and cover with water.
- Bring to a boil and skim off any foam that has formed.
- Cover and simmer very gently for 20-30 minutes.
- Strain into a large bowl and let cool.
- As an alternative to homemade fish stock, you can buy a good pre-made fish stock.
- Mix all ingredients in a deep cup with a hand mixer until a soft emulsion is formed.
- Den Fischfond und das Öl in den Topf geben und aufkochen lassen.
- Add the pasta to the boiling fish pot. Note that the cooking time of the pasta is reduced by half due to the oil.
- Drain the pasta with a slotted spoon and spread on the plate as shown.
- Let the cooked fish rest for a few seconds until the oil comes to the surface.
- Garnish the pasta with the fish oil and garnish with the chopped shrimp, salsa verde and lemon zest.
Mattia 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. The distance from home brought him closer to his childhood kitchen in Italy… ‘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.
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 work experience as a chef in the restaurant a 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.