:: itchefs-GVCI ::

Grana Padano
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An internal shot at the life of an Italian chef abroad:

In my restaurant yesterday evening, a distinguished South African, alter dining alone, called me to his table, because he was very unhappy about not having found, on the menu of an Italian restaurant, pasta alla MONTANARA! A little tired at that time and astonished by this new Italian sauce, I asked him for a description, and the gentleman, who naturally had travelled extensively and knew Italian cuisine well, told me, very annoyed because he had to give the recipe to me, a chef, that it consisted of mushrooms, porcini, obviously, because Portobellos are out of season, raw ham, cream, corn, Gorgonzola, vodka, lots of pepper, mint and lemons! Surprised by this grab-bag, I responded politely that the next time he came to eat, I would have fresh porcini mushrooms, which after the rains here are about to appear, and I would attempt to prepare him a more traditional pasta ai funghi (mushroom pasta). I should never have said that, because he stood up and said that if I didn’t know what Montonara was, I couldn’t possibly be a true Italian and so he would never come back! So, colleagues, if you don’t want to loose guests, the recipe is above!

 

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