Modular Food™ by Joia is has been an exercise in creating imagery that illustrates just how simple, cool and fun it can be to evolve multiple dishes from a few base products. Joia™ is a new Hudson Valley-based company with a mission to bring locally-sourced and produced, hand-cut, slow cooked foods back to the table again. This 1+2=3 project was designed using loads of graphic food imagery to illustrate just how easy it is to work with Joia™ through its website and collateral materials. Whether heated and eaten as they are or used to innovate new dishes, Joia Modular Meals™ save hours of sourcing, preparing and cooking whole ingredients into healthy and delicious meals.
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Styled and shot for Chef and Restaurateur Marcello Russodivito's new cookbook due June 2011, this patriotic rigatoni dish with deliciously paired sauces was created in celebration of the year 2011 - Italy's 150th Anniversary of unity as a country.
A humble yet luscious pasta dish typical from central Italy. Composed of a few simple elements, it requires quality ingredients and skillful care to become a true delicacy.
No doubt it is packed with calories, fat an cholesterol. Get over it. Nobody is perfect. It is just fine if you enjoy it occasionally and in moderation as one very tasty and satisfying course on a multi-course meal, in which case you can plan to serve 6 or even more small portions out of one pound of pasta.
It consists of strips of Pancetta or Guanciale (cured pork jowl) rendered in a saute' pan until golden and crispy into which you toss some hot pasta al dente, immediately after draining it from its cooking water and quickly bond with a mixture of egg yolks, freshly ground peppercorns, grated Pecorino and Parmigiano cheese. Yolks should coagulate quickly but gently, without scrambling and just enough to create a rich creamy sauce that combined with the flavor and texture of the Guanciale, makes this pasta hard to resist.
Bucatini or Perciatelli are in general the pastas of choice, but Spaghetti, Penne or even other shapes can also produce interesting results.
The keys are a few:
- Like all simple preparations, using top quality ingredients makes a difference. A great fat artisanal Pancetta or Guanciale, freshly picked farm eggs, freshly ground black pepper and good and freshly ground Parmigiano and Pecorino (Romano works well but some other aged Pecorinos from Tuscany, Umbria or Lazio region can be even better) will yield outstanding results.
- It must be prepared at the last minute and pay close attention in cooking the egg yolks very carefully while continuously tossing the pasta in the pan, to ensure that they will bond and achieve creaminess without scrambling - a bit like in a Hollandaise. If the pan is hot and the pasta just drained, no additional heat should be necessary to cook the yolks. But if for some reason you have lost some of the heat, then be extremely careful to finish the dish over a gentle flame and stir it constantly.
Some like to use whole eggs and some like to add some heavy cream, although my favorite is prepared with egg yolks only.
Hopefully, the visual steps above can help you achieve a great result. Buon appetito!