Masterclass with Marta Pulini - How to create her dish at home
Sardinian Fregola Pasta with Roman Artichoke and Saute Clams
Renowned Italian chef Marta Pulini shows us how to cook one of her favourite dishes, as seen at The Manzoni during design week in 2019.
The creative mind of Bibendum cuisine, Marta was trained at some of the most prestigious international schools of high cuisine, gaining such renown in the United States, that she received in 1999 the award of “Best Female Chef” of the Veronelli Guide.
INGREDIENTS YOU WILL NEED:
Ingredients for the Fregola Pasta:
- 250 gr. pasta Fregola
- 80 gr. mirepoix (Diced carrot, celery, onion)
- Extra virgin olive oil
- Fresh thyme, a small bunch, only the leaves
Ingredients for the clams:
- 1kg clams
- 2 cloves of garlic
- Extra virgin olive oil
- 150ml white wine
- 1 tbs chopped parsley
- 1 pinch crushed red pepper
Remove the tough outer leaves from the artichokes.
Prepare a bowl of water and lemon juice.
Soak the tender parts of the artichoke in water and lemon juice.
Mix herbs, garlic, add salt, remove the artichokes soaking in lemon and put the herb mixture in the inside of the very center of the artichokes.
Then place the artichokes, stems up, in a small casserole pot.
Add half water and half extra virgin olive oil covering them through the start of the stems.
Bring to a boil and let them cook about 20/25 minutes, until tender but still firm.
PREPARATION: FREGOLA PASTA
Bring a pot of salted water to boil and cook the fregola until al dente.
Saute the mirepoix in extra virgin olive oil.
Drain the pasta and toss it in with the mirepoix and the fresh thyme.
Soak the clams in plenty of water and a handful of course salt for 2/3 hours so the release the sand.
Then, before using, soak them under running fresh water for about 30 minutes.
Add the clams to a large pan with the extra virgin olive oil, garlic, crushed red pepper, and cover with a lid.
When the clams open, add the wine and let it evaporate and then add half of the parsley.
HOW TO FINISH
Take 4 squares of parchment paper, about 30 x 30cm. Share the pasta on each square of paper then add an artichoke on top.
Add the whole clams with the liquid then tie the bags with a string.
Place the bags on a baking tray and and put in a 180 degrees oven for 15 minutes.
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Stone Pestle and Mortar
Hours of grinding in our own London restaurant resulted in this weighty block of white Morwad marble and brass to smash pummel and grind spices and herbs. An exaggerated rounded lip allows you a firm grip as you work. The Pestle and Mortar comes in a solid mango wood box. Pair with our Stone Spice Grinder.