Fabrizio Facchini is a chef from the Marche region of Italy who lives and works in the United States, where’ he’s part of the Slow Food Cooks’ Alliance. Today he shows us a delicious recipe of pasta and potatoes with seafood and saffron, with numerous Slow Food Presidium and Ark of Taste products both from the US and Italy.
The scallops are Peconic Bay scallops, an important food for the local population with a delicate flavor that adapts well to diverse methods of cooking. The potatoes are Bodega Red potatoes, one of only a few potato varieties introduced to the US directly from their place of origin: South America. The Navelli saffron comes from Italy, as do the San Marzano tomatoes and the pasta itself. Regarding the latter, Fabrizio Facchini has chosen the eliche giganti form, produced in Gragnano by Pastificio Di Martino, a shape that traps the sauce inside its spiral. There’s olive oil and wine too, in the case a Verdicchio from the Marche region of Italy, the chef’s homage to his roots.
It’s a simple, fast recipe, with a few tricks to make it creamy without the use of butter or cream. For example: drain the pasta while it’s still very al dente and finish cooking it directly in the sauce. And don’t throw away the shrimp heads! You can them to prepare a broth that will make the dish even more flavorful.
Event languages: IT, EN