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Grana Padano

Mark Ladner

Mark20Ladner

Executive Chef of Del Posto, an exclusive Italian restaurant of New York City, one of Mario Batali and Joe Bastianich’s establishments, Mark is a discerning connoisseur of Italian cuisine, who has also distinguished himself at the stoves of the Lupa, Otto e Babbo.





VEGAN BROTH
By Mark Ladner (serves 4)

INGREDIENTS
200 g whole wheat Tuscan spaghetti
4 l water
Rosemary honey
Extra virgin olive oil
3 tablespoons salt

PROCEDURE
Bring a large pot of water to a boil.
Season lightly with salt
Drop pasta
Cook for 30 minutes or 3 times longer than package instructions suggest
Drain and discard pasta, reserving the cooking liquid
Melt rosemary honey and then use to season
Add raw, light, extra virgin olive oil and emulsify
Serve warm


ELICOIDALI WITH LEMON
by Mark Ladner (Serves 4)

INGREDIENTS
400 grams pasta elicoidali
8 litres water
4 lemons (Meyer, Sorrento)
Salt
Extra virgin olive oil
Butter

PROCEDURE
Boil water. Add salt.
Cook pasta according to instructions on the side of the bag.
Drain the pasta.
Add to the pan with oil, lemon and fresh water.
Toss and cook.
Finish with very cold, small cube of butter.


CHOCOLATE WITH SMOKED OLIVE OIL
By Mark Ladner (serves 4)

INGREDIENTS
100 grams chocolate (66% - Amedei)
66 grams cream
33 grams smoked medium bodies olive oil
Salt
Warm water
Blossom garnishes

PROCEDURE
Melt chocolate with cream and smoked oil over a double boiler.
Blend fully and emulsify with splashes of warm water.
Cool.
Season with salt.