Directions
Let’s start our special about Italian cuisine with a young, brilliant chef: Piergiogrio Parini, at Povero Diavolo restaurant.
He is a rising, eclectic star who loves natural flavors: you will find a lot of aromatic herbs and flowers in his dishes. His skill is sound, fluid, full of earthy and mystic suggestions.
He has been awarded one Michelin star, but it’s only the beginning!
Ingredients for the dough (4 people)
- 100 gr. of juice cypress (you get it squeezing in the centrifuge 300 gr. of leaves)
- 200 gr. of flour
- 100 gr. of durum wheat semolina
- 2 egg yolks
- salt
Mix all ingredients and let the dough rest for 2 hours after it is covered.
Ingredients for the cypress oil
- 200 gr. of grapeseed oil
- 15 green cones of cypress.
Grate all the cones, place them with the oil in a vacuum bag, soak it in infusion at 50° for 5 hours, then open the bag and filter the oil. Store in the refrigerator.
For the clams
- 400 gr. of clams
Put a pot with water on the fire, when boiling dip the clams, a few at a time, cook 5 seconds, then pick them up and lay them on a baking sheet, open them one by one with the help of a knife (be extremely careful!) recovering the water falling when they open. Store the shelled clams in their water.
To complete the dish
Roll out the dough not too thin, cut with the “chitarra”, or with a knife, get the noodles, cook them in boiling salted water, drain when al dente and mix them in a pan with the water the clams. Add a few drops of cypress oil, the clams and finally arrange them like a nest in the plate. They should be served warm, not hot.
Suggested wine pairings
Clearly a sparkling, rocky wine like Champagne, Prosecco or Trentodoc.
Recipe created by Piergiorgio Parini
