26 Pure Freude an Wasser 27 GROHE Magazine GROHE FIZZ by Mattia Pastori Pure filtered GROHE Blue Home sparkling water is key to Nicola Scarnera s cocktail the ToniCO2 Get a taste of Wood ing Bar s wild mixology with the Spring Bouquet Collins courtesy of Erika Rossi The GROHE Fizz created by Mattia Pastori offers a celebration of Milan Chef Roberto Conti is all about reinventing traditional recipes with a contem porary twist like this pasta dish These recipes from three of Milan s most knowledgeable barkeepers and one of the city s Michelin starred chefs see pages 12 20 for their interviews celebrate the best of the Lombardian capital s tastes And while unique in their tongue tin gling and spirit lifting essence they have one thing in common aspiring Milano philes can create them at homewith ease with the help of GROHE Blue Home and Red systems Both provide the filtered water that is needed for any gastronomic creation GROHE Blue Home now available with a pull out hose then allows for the water to be carbonated straight from the faucet without the fuss and waste that comes with bottled water And any pasta is cooked a lot faster when the boil ing hot water comes directly from a GROHE Red faucet The following recipes are to be tried at one s own risk since moving to Milan is not an option for everyone WITH SEA URCHIN RAGÙ by Roberto Conti Serves four 320g spaghetti preferably from Gragnano 2g Sarawak peppercorns 2g Sichuan peppercorns 2g Jamaica peppercorns 2g Penja white peppercorns 75g Roman Pecorino 95g Tuscan Pecorino 10g cornstarch 350g whole milk fresh 1 garlic clove 5 basil leaves 16 sea urchins shelled 3 tbsp butter 1 tbsp tomato sauce Purified water coarse salt and olive oil to taste Dice 75g of Tuscan Pecorino and 75g of Roman Pecorino Melt the cornstarch into 50g of whole milk and put the rest of the milk into a casserole dish over high heat When the milk starts boi ling add the cornstarch milk mixture whisk it and lower the flame to medium heat cook for one minute until thick Remove the casserole from the heat and then add the diced Pecorino Cover with film and let it sit for five minutes After these five minutes use an immersion blender to blend the mixture Over a low heat add the 16 sea urchins which should already be shelled into a pan along side a slightly crushed garlic clove one basil leaf a tablespoon of extra virgin olive oil and the tomato sauce and stir for one minute Cover the pan with film and set aside Fill a large pot with boiling water from the GROHE Red faucet Place on hot stove before adding salt and spaghetti While the pasta is cooking crush the various peppercorns on a cutting board then put them into an infusion sachet Pour four glasses of boiling water from the GROHE Red into a saucepan Add the sachet containing the peppercorns Let it sit for two minutes before removing the bag Combine the pepper flavored water butter and Pecorino fondue in a skillet over a high heat Drain the pasta and add it to the skillet then toss for two minutes Arrange the spaghetti onto plates then top with the sea urchin mixture some freshly grated Tuscan Pecorino and a dash of cold pressed extra virgin olive oil Garnish with a basil leaf SPAGHETTI CACIO E PEPE 60 ml Campari Cask Tales 5 ml salty saffron syrup 10 ml juniper bitter 20 ml grapefruit juice GROHE Blue Home sparkling water Mix the Campari Cask Tales Bourbon with juniper bitter salty saffron syrup and grapefruit juice Top off with GROHE Blue Home sparkling water and a garnish of edible flower and grapefruit peel

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