The Dishrag Newsletter
Issue 285
 
September 28, 2012
IN THIS ISSUE
1.  The Modern Foundation of Italian Cuisine: The Italy Travel Guide
2.  The Product: Porchetta, Digging into Italian Culinary History
3.  Green Italy: Profile of Arnaldo Caprai Vintner Marco Caprai
4.  Technique: Methylcellulose Eggplant Pasta
5.  Inside Staff Meal at L'Artusi: Color and Capers
6.  The Weekly Mix: Rock n' Roll n' Italian Soul at Hotel Locarno
7.  Crush: Perfect Pair at Il Falconiere
8.  Featured Video: 3 Minutes to Panzanella
9.  Less Than a Week Until ICC 2012!
10.  Top 10 Jobs from JobFinder
11.  Featured Recipe: Spaghetti Pizza Margherita from ICC Presenter Chef Davide Scabin of Combal.Zero - Rivoli, Italy
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Italy Travel Guide  1. The Modern Foundation of Italian Cuisine: The Italy Travel Guide
When in Rome, and beyond, you never stop eating or drinking, and you relish the old school as much as its descendants.

Read More >

The Product  2. The Product: Porchetta, Digging into Italian Culinary History
“Porchetta is a beautiful story.” And here is some of it: rich, Tuscan, (mostly) porcine, and ready for your pleasure.

Read More >

Crush  3. Green Italy: Profile of Arnaldo Caprai Vintner Marco Caprai
Umbria: The Green Heart of Italy is more than just a slogan at Sagrantino champion Arnaldo Caprai Winery.

Read More >
Technique  4. Technique: Methylcellulose Eggplant Pasta
Cristina Bowerman modernizes Rome's Trastavere neighborhood with Glass Hostaria. Only one police incident required.

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Inside Staff Meal  5. Inside Staff Meal at L'Artusi: Color and Capers
Color-coordinated staff meal makes for visual interest and then some in the West Village.

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The Weekly Mix  6. The Weekly Mix: Rock n' Roll n' Italian Soul at Hotel Locarno
Translating cocktail classics in Rome with the international language: rock.

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Crush  7. Crush: Perfect Pairing at Il Falconiere
How "The Falconer" captures pigeon-with a smoky, fruity Syrah/Cabernet Sauvignon blend.

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Featured Video  8. Featured Video: 3 Minutes to Panzanella
With dried barley bread, fresh herbs, vinegar, and lots of olive oil, Chef Chef Salvatore Denaro makes quick magic of a rustic classic at Arnaldo Caprai Winery.

Watch Video >

ICC 2012  9. Only a Few More Days Until ICC 2012!
We're talking days to greatness. Don't miss your chance to take in this country's most exciting, star-studded, hands-on culinary event. And if you can't attend, but don't want to miss the action, check out our brand new online streaming pass, here

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Steelite  
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Forget Plating 101— Express Yourself with Steelite
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 10. Top 10 Jobs from StarChefs.com Jobfinder

Restaurant Manager- New York Marriott Marquis
NYC Based Marriott Marquis is seeking a Restaurant Manager.
Marriott
New York City

Apply Now >

Line Cook
Talented line cooks Sought
Sweet Basil Restaurant
Vail, CO

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Executive Sous Chef
Executive Sous Chef at Fine Dining
Philadelphia Restaurant
Daniel Stern Restaurants
Philadelphia, PA

Apply Now >

Professional Cooks
Executive Sous Chef at Fine Dining Philadelphia Restaurant
Daniel Stern Restaurants
Philadelphia, PA

Apply Now >

Pastry Sous Chef
New career with an excellent Schedule
San Francisco Based Bakery
San Francisco, CA

Apply Now >

Line Cook
Line cooks sought immediately
Sweet Basil Restaurant
Los Angeles, CA

Apply Now >

Store Manager
Goose the Market is hiring a Store Manager
Goose the Market
Indianapolis, IN

Apply Now >

Sous Chefs
Incredible Sous Chef Opportunity in Cincinnati.
21c Museum Hotel
Cincinnati, OH

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Sous Chef
Talented Sous Chefs Sought
Infusion Mgmt. Grp
Texas

Apply Now >

Full-Time Cooks at Alinea
Renowned Chef Grant Achatz is Hiring Talented Cooks at Alinea.
Alinea
Chicago, IL

Apply Now >

 11. Featured Recipe: Spaghetti Pizza Margherita from ICC Presenter Chef Davide Scabin
of Combal.Zero - Rivoli, Italy

View it Now >

Adapted by StarChefs.com

September 2012

Yield:
4 servings

INGREDIENTS

Spaghetti:
80 grams spaghetti Monograno Felicetti Matt
80 grams spaghetti Felicetti nero

Tomatoes:
12 cherry tomatoes, peeled
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar

Burrata:
100 grams burrata
100 grams heavy cream

To Assemble and Serve:
4 anchovy filets in olive oil
4 small basil leaves

Spaghetti Pizza Margherita
Fresh Origins

METHOD:
For the Spaghetti:
In a pot of boiling water, cook the spaghetti al dente and drain. Cool the pasta to room temperature by laying the noodles straight on a flat surface. Place the pasta in a vacuum bag, forming stripes by alternating black and white noodles, until rectangle is 6-centimeters wide. Continue until all pasta is bagged. Seal each bag and refrigerate for 1 hour.

For the Tomatoes:
Preheat oven to 160°C. Place tomatoes in a baking pan, season with olive oil, salt, and sugar and cook for 1 hour.

For the Burrata:
Mix the burrata and cream in a bowl.

To Assemble and Serve:
Carefully remove the Spaghetti from bags and lay three pieces in the center of each plate. Garnish pasta with Tomatoes, anchovies, and a basil leaf. Spoon the Burrata decoratively on the plate.
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