INSPIRATION
September 2023. Andrea Petrini introduces novel forms of pasta — linguine crafted from nixtamalized heirloom maize, and a rendition sculpted with sourdough starter. The soul’s first impulse conjures bread: a crackling crust, vibrant aromas, the quintessential Mediterranean archetype of bread and tomato. The embryonic spark of an artistic vision.
Yet, a mere idea was not enough. It demanded a grander inquiry: what is the ultimate way to experience pasta? Who convinced us that pasta was destined to be a mere vessel for its sauce?
After months of rigorous experimentation, the answer crystallizes. To preserve its sacred "al dente" integrity and fashion a protective veil that prevents subsequent sauces from being prematurely absorbed, the pasta is boiled for a fleeting three minutes, then transferred whilst still radiant with heat into glass jars, immersed in extra virgin olive oil. The residual warmth completes the alchemy.
The ultimate masterpiece is dedicated to Christening the Amatriciana — a recipe too often treated with casual disregard. Pennoni Benedetto Cavalieri rest languidly in the oil for three to five days, are meticulously drained, and then glazed with a lacquered reduction of tomato sauce obtained via steam extraction, before being kissed by live embers until caramelization is achieved. To finish, whisper-thin ribbons of Nebrodi black pig guanciale and Lazzone — a smoked Sardinian pecorino — prolong the savory depth and toasted resonance. Two elements born to endure, united in a poetic new vision of pasta.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Pennoni (Benedetto Cavalieri)
Extra Virgin Olive Oil (warm-infused)
Guanciale + 3 gossamer slices
of Nebrodi black swine
Heirloom Tomatoes
Freshly cracked pepper
Sea salt
Lazzone (smoked pecorino cheese)
12 pcs
To taste
50g and 3
700g
3g and To taste
To taste
To taste
FOR THE PASTA
Pennoni (Benedetto Cavalieri)
Extra Virgin Olive Oil (infused warm)
12 pcs
To taste
FOR THE ESSENCE OF AMATRICIANA
Guanciale
Tomatoes
Pepper
Salt
50g
700g
3g
To taste
FOR THE FINAL TOUCH
Guanciale
Lazzone
Pepper
3 delicate, thin slices
To taste
To taste
CURATION
For the oil-steeped pasta:
Boil the pennoni for 3 minutes in salted, rolling water. Drain whilst still warm and transfer them into a glass jar, submerging them entirely in extra virgin olive oil. The oil will form a protective veil, preserving the pasta's al dente perfection. Allow to rest for a minimum of 3 to 5 days.For the extraction of Amatriciana:
Combine the 50g of guanciale, tomato, salt, and pepper. Cook using steam at 83°C for 12 hours. Subsequently, filter the precious liquid obtained and refine/reduce it in a small saucepan to concentrate its essence.For the regeneration and glazing:
Once the 3–5 days have elapsed, drain and pat dry the pennoni from any excess oil. Glaze them with the concentrated Amatriciana reduction.For the charcoal grilling:
Pass the glazed penne over the embers, allowing them to caramelize uniformly on all sides.For the plating:
Arrange the pennoni elegantly upon the dish. Accompany with freshly sliced guanciale (sliced paper-thin, to enrich the sapidity and prolong the luxury of the fat). Conclude with a grating of Lazzone to elevate the smokiness and the toasted notes of the embers.
INSPIRATION
September 2023. Andrea Petrini introduces novel forms of pasta — linguine crafted from nixtamalized heirloom maize, and a rendition sculpted with sourdough starter. The soul’s first impulse conjures bread: a crackling crust, vibrant aromas, the quintessential Mediterranean archetype of bread and tomato. The embryonic spark of an artistic vision.
Yet, a mere idea was not enough. It demanded a grander inquiry: what is the ultimate way to experience pasta? Who convinced us that pasta was destined to be a mere vessel for its sauce?
After months of rigorous experimentation, the answer crystallizes. To preserve its sacred "al dente" integrity and fashion a protective veil that prevents subsequent sauces from being prematurely absorbed, the pasta is boiled for a fleeting three minutes, then transferred whilst still radiant with heat into glass jars, immersed in extra virgin olive oil. The residual warmth completes the alchemy.
The ultimate masterpiece is dedicated to Christening the Amatriciana — a recipe too often treated with casual disregard. Pennoni Benedetto Cavalieri rest languidly in the oil for three to five days, are meticulously drained, and then glazed with a lacquered reduction of tomato sauce obtained via steam extraction, before being kissed by live embers until caramelization is achieved. To finish, whisper-thin ribbons of Nebrodi black pig guanciale and Lazzone — a smoked Sardinian pecorino — prolong the savory depth and toasted resonance. Two elements born to endure, united in a poetic new vision of pasta.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Pennoni (Benedetto Cavalieri)
Extra Virgin Olive Oil (warm-infused)
Guanciale + 3 gossamer slices
of Nebrodi black swine
Heirloom Tomatoes
Freshly cracked pepper
Sea salt
Lazzone (smoked pecorino cheese)
12 pcs
To taste
50g and 3
700g
3g and To taste
To taste
To taste
FOR THE PASTA
Pennoni (Benedetto Cavalieri)
Extra Virgin Olive Oil (infused warm)
12 pcs
To taste
FOR THE ESSENCE OF AMATRICIANA
Guanciale
Tomatoes
Pepper
Salt
50g
700g
3g
To taste
FOR THE FINAL TOUCH
Guanciale
Lazzone
Pepper
3 delicate, thin slices
To taste
To taste
CURATION
For the oil-steeped pasta:
Boil the pennoni for 3 minutes in salted, rolling water. Drain whilst still warm and transfer them into a glass jar, submerging them entirely in extra virgin olive oil. The oil will form a protective veil, preserving the pasta's al dente perfection. Allow to rest for a minimum of 3 to 5 days.For the extraction of Amatriciana:
Combine the 50g of guanciale, tomato, salt, and pepper. Cook using steam at 83°C for 12 hours. Subsequently, filter the precious liquid obtained and refine/reduce it in a small saucepan to concentrate its essence.For the regeneration and glazing:
Once the 3–5 days have elapsed, drain and pat dry the pennoni from any excess oil. Glaze them with the concentrated Amatriciana reduction.For the charcoal grilling:
Pass the glazed penne over the embers, allowing them to caramelize uniformly on all sides.For the plating:
Arrange the pennoni elegantly upon the dish. Accompany with freshly sliced guanciale (sliced paper-thin, to enrich the sapidity and prolong the luxury of the fat). Conclude with a grating of Lazzone to elevate the smokiness and the toasted notes of the embers.
INSPIRATION
September 2023. Andrea Petrini introduces novel forms of pasta — linguine crafted from nixtamalized heirloom maize, and a rendition sculpted with sourdough starter. The soul’s first impulse conjures bread: a crackling crust, vibrant aromas, the quintessential Mediterranean archetype of bread and tomato. The embryonic spark of an artistic vision.
Yet, a mere idea was not enough. It demanded a grander inquiry: what is the ultimate way to experience pasta? Who convinced us that pasta was destined to be a mere vessel for its sauce?
After months of rigorous experimentation, the answer crystallizes. To preserve its sacred "al dente" integrity and fashion a protective veil that prevents subsequent sauces from being prematurely absorbed, the pasta is boiled for a fleeting three minutes, then transferred whilst still radiant with heat into glass jars, immersed in extra virgin olive oil. The residual warmth completes the alchemy.
The ultimate masterpiece is dedicated to Christening the Amatriciana — a recipe too often treated with casual disregard. Pennoni Benedetto Cavalieri rest languidly in the oil for three to five days, are meticulously drained, and then glazed with a lacquered reduction of tomato sauce obtained via steam extraction, before being kissed by live embers until caramelization is achieved. To finish, whisper-thin ribbons of Nebrodi black pig guanciale and Lazzone — a smoked Sardinian pecorino — prolong the savory depth and toasted resonance. Two elements born to endure, united in a poetic new vision of pasta.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Pennoni (Benedetto Cavalieri)
Extra Virgin Olive Oil (warm-infused)
Guanciale + 3 gossamer slices
of Nebrodi black swine
Heirloom Tomatoes
Freshly cracked pepper
Sea salt
Lazzone (smoked pecorino cheese)
12 pcs
To taste
50g and 3
700g
3g and To taste
To taste
To taste
FOR THE PASTA
Pennoni (Benedetto Cavalieri)
Extra Virgin Olive Oil (infused warm)
12 pcs
To taste
FOR THE ESSENCE OF AMATRICIANA
Guanciale
Tomatoes
Pepper
Salt
50g
700g
3g
To taste
FOR THE FINAL TOUCH
Guanciale
Lazzone
Pepper
3 delicate, thin slices
To taste
To taste
CURATION
For the oil-steeped pasta:
Boil the pennoni for 3 minutes in salted, rolling water. Drain whilst still warm and transfer them into a glass jar, submerging them entirely in extra virgin olive oil. The oil will form a protective veil, preserving the pasta's al dente perfection. Allow to rest for a minimum of 3 to 5 days.For the extraction of Amatriciana:
Combine the 50g of guanciale, tomato, salt, and pepper. Cook using steam at 83°C for 12 hours. Subsequently, filter the precious liquid obtained and refine/reduce it in a small saucepan to concentrate its essence.For the regeneration and glazing:
Once the 3–5 days have elapsed, drain and pat dry the pennoni from any excess oil. Glaze them with the concentrated Amatriciana reduction.For the charcoal grilling:
Pass the glazed penne over the embers, allowing them to caramelize uniformly on all sides.For the plating:
Arrange the pennoni elegantly upon the dish. Accompany with freshly sliced guanciale (sliced paper-thin, to enrich the sapidity and prolong the luxury of the fat). Conclude with a grating of Lazzone to elevate the smokiness and the toasted notes of the embers.