Aldo Zilli, consultant chef at San Carlo Group has been creating in the kitchen working on seasonal dishes for San Carlo restaurant in Temple Street and San Carlo Fumo in Waterloo Street, Birmingham
The celebrity chef recently visited family-run San Carlo Fumo, the Italian restaurant and bar in Waterloo Street to showcase seasonal cicchetti dishes and vegetarian specials created and cooked by the Group’s Executive Chef Filippo Pagani. Guests sampled a selection of Fumo’s sharing plates prepared using the freshest ‘in season’ ingredients including asparagus, artichokes, green beans, peas, fennel, lemons and apricots – flown in from the produce markets of Milan.
[title maintitle=”Fancy the Aldo / San Carlo taste at home?” subtitle=”We have 2 exclusive recipes”]
Papperdelle with wild mushroom sauce
- 4 eggs
- 1 yolk
- 500g 00 flour
- 2 tbsp extra virgin olive oil
- Wild mushroom Sauce
- 60g salted butter
- 3 shallots chopped
- 250g wild mushrooms, such as chanterelles, trompette, porcini, girolle
- 100g flat mushrooms sliced
- 800ml vegetable or chicken stock
- 200ml dry white wine
- 170g unsalted butter
- 2 tbsp mixed herbs, such as tarragon, parsley, chervil
- 1 tbsp single cream optional
[item title=”To make the wild mushroom sauce”]
- Place the salted butter in a sauté pan, add the shallots and cook until soft, then increase the heat and cook until golden brown
- Add the mushrooms and cook for 2 mins
- Remove the mushrooms with a slotted spoon, leaving the cooking juices in the pan
- Add the stock and wine and bring to the boil until reduced by half, then lower the heat under the pan
- Slowly whisk the unsalted butter into the hot liquid, whisking vigorously until it has all melted, the sauce should start to thicken and become creamy
- Return the mushrooms to the pan, finish off with the fresh herbs and a tbsp of single cream if desired
[item title=”To make the pasta”]
- Place the flour on a table top and make a well in the middle, add the 2 whole eggs, yolks & olive oil to the well and then drag the flour over the eggs and pull together, knead the dough briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 1 hour before using
- Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thick. Fold over the dough and pass it through a pasta machine at its widest setting, refolding and rolling 7 times (not changing the setting) until you have a rectangular shape. It is important to work the dough until it is nice and shiny, as this gives it the “al dente” texture. Repeat with the second piece of dough.
- Alternatively Roll out the dough with a rolling pin to ¼ inch thick on a floured surface, cut into thick strips to make papperdelle and hang out to dry for ½ hour or till dry to the touch
- Boil the pasta in boiling salted water for a few min’s until al dente (still with a bite) drain and add the wild mushroom sauce to the pasta, season to taste.
Goats Cheese & Caramelised Red Onion Thin Crust Pizza
Makes: 5 X 20cm/8in Pizza Bases
- 250-350ml/8¾-12¾fl oz lukewarm water
- 1 tbsp active dried yeast
- 550g/1lb 3½oz strong white flour, plus extra for dusting
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tbsp extra virgin olive oil, plus extra for brushing
- Tomato Sauce Base (Makes 500ml)
- 50ml Olive oil
- 1 white onion finely diced
- 4 cloves garlic, peeled and finely sliced
- 3 x 400 g good-quality tinned plum tomatoes
- 2 tbsp. tomato puree
- 1 tbsp. caster sugar
- Splash of good quality balsamic vinegar
- 1 bunch fresh basil, leaves picked and torn
- Sea salt
- Freshly ground black pepper
- 400g Goat’s cheese 250g mozzarella Jar of caramelised red onion chutney
- 300g baby spinach washed 1 thinly sliced red onion Garlic or chilli oil (optional)
[item title=”Method For Tomato Sauce”]
- Finely dice the onion and place in a saucepan with 2 tbsp. of olive oil, cover with a lid and place over a low heat for 10 min’s until the onions have become translucent
- Add the garlic and turn the heat up for a few minutes
- Add the tomatoes, tomato puree, sugar, balsamic vinegar & a pinch of salt & pepper
- Allow to simmer on a medium heat for 20 min’s, allowing the sauce to reduce & flavours to develop
- Five minutes before the end of cooking rip up the basil leaves and add to the sauce
Tip: Tomato sauce always tastes richer and deeper if made a day in advance
[item title=”Method For Pizza Dough”]
- Pour 150ml/5¼fl oz of the water into a bowl and sprinkle in the yeast. Mix well to dissolve & leave to rest in a warm place for ten minutes.
- Sift the flour, salt and pepper into a large bowl.
- Add the olive oil to the yeast mixture, mix until well combined then make a well in the centre of the dry ingredients & slowly pour in the yeast mixture, mixing quickly and gently to form soft and slightly sticky dough.
- Add enough of the remaining water, little by little, until you have achieved the correct consistency.
- Place the dough on a lightly floured work surface. Knead the dough for 10 minutes until it is soft and pliable, flour hands if they become sticky
- Use a bowl large enough to fit the dough once doubled in size and lightly oil it, place the dough inside the bowl cover with cling film and leave in a warm place for 1-2 hours
- Preheat an oven to 200C/400F/Gas 6
- Remove the cling film once the dough has doubled in size & punch it down to knock out the air.
- Remove from the bowl and knead until smooth. Divide into five round balls and rest for 20 mins before shaping.
- Place a dough ball onto a lightly floured work surface. Flatten the dough with your fingers before picking it up and smacking it down onto your work surface. Repeat this a few times. Now shape the dough over your clenched fist and stretch it gently from the outside rim to form a circular shape.
- Place the dough on a well-floured pizza tin or baking sheet, repeat the process with all of the dough balls.
- Using a ladle, spoon over the tomato sauce working from the inside out to form a thin base of tomato sauce, sprinkle over the cheeses, sliced onion and spinach leaves, spoon on some caramelised onion chutney and bake in an oven for 20 min’s until the dough is cooked through and the crust is crispy
- If desired drizzle over some flavoured oil and serve with a side salad