Good morning, we're in the kitchens of
Vun Andrea Aprea in Park Hyatt. Today I'm introducing two variations on spaghetti with tomato sauce. The classic spaghetti with tomato sauce
in my interpretation and the contemporary version of my
spaghetti with tomato sauce. In the classic variation, my own interpretation, we have some preserved tomatoes, date tomatoes from
San Marzano, Piccadilly tomatoes tomato juice, garlic, basil and extra virgin olive oil. And obviously, spaghettoni. Let's start with the interpretation
of the classic spaghetti. Let's pour the oil, an unpeeled garlic in a warm pan, heating the oil up. Let's place the garlic so that it doesn't brown too much and burn. I don't like to get that aftertaste of burnt garlic. Then we're adding
the date and Piccadilly tomatoes and let it cook for 3-4 minutes. I chose these cherry tomatoes as date tomatoes have this sweet aftertaste and Piccadilly has this plump consistency. We're adding preserved
San Marzano and Piennolo for their sourness and sapidity. The trick in this thing is that
the tomato sauce for a spaghetti dish that is serious should be made at least 2-3 hours before. The umami needs to come out, the ingredients need to stay together and incorporate. The external ingredient, absent
in recipes, is time. Time can't be bypassed. You can't cook in 5 minutes, in 4 or 3 minutes.
You need time to make things. This is of key importance.
Meanwhile, here's our San Marzano that we're going to lightly cut. We're adding
our preserved Piennolo tomatoes with our San Marzano and tomato juice. Let's add 3 basil leaves, cover and let it cook for 10-12
minutes on a low flame. You'll notice I didn't add any salt yet. We waited for 4-5 minutes as
there was too much liquid. Now that it reduced a bit, we can salt. Let's now remove the garlic that already released its taste. It did its job already
in my opinion, so it doesn't get too overpowering. Let's throw the pasta in. This spaghettoni cooks in 13 minutes. We're giving it 3 minutes in the water and the remaining time in the tomato sauce. After 3 minutes we're straining the pasta,
taking it out. As you can notice,
pasta has been moved to the pan and is now cooking for the next 7-8 minutes, resting and releasing all of the starch it didn't release in the water. Our pasta
is now cooking. As you can see in the liquid, the preserving
liquid of the tomatoes, when 6-7 minutes have passed, we'll see if we need to add some cooking water. You need to make love to the food. It needs
to stand together, incorporate, create umami, otherwise... Things done
in a hurry are not OK. You need the right dedication. Usually in kitchens this tong
is used for pasta, as well. I like to use a small spatula, as the gesture is much more delicate and
doesn't break the pasta itself, meaning it's not a violent gesture. Let's add a bit of cooking water. We're almost there. This is the perfect cooking, in my opinion. The border is properly cooked and it is adorned with this slightly
raw starch. Some extra virgin olive oil to cream it. Some basil, shred by hand,
and we're ready to plate it. We plated our spaghetti with the help of a food ring mold, some tomato sauce on top and basil sprouts. We're finishing it with extra virgin olive oil. Here's our classic spaghetti
with tomato sauce. We've just seen the traditional version of
spaghetti with tomato sauce, let's now see the contemporary version. For my contemporary version of spaghetti
with tomato sauce, we need yellow preserved tomatoes, yellow cherry tomatoes in water and salt, a tomato sauce made with these kinds of tomatoes, some yellow confit tomatoes, some fresh basil in sprouts and water from salted water of yellow tomatoes.
Here you can see a gold leaf, I'll explain you later why. Let's start with the tomato paste that
we'll be making. Some extra virgin olive oil, an unpeeled garlic, browned.
Let's add our yellow tomatoes in water and salt,
our peeled yellow tomatoes. Let's salt and add two basil leaves.
Let's remove our garlic from the preserve, it already gave its contribution. Let's cover and let it cook for one hour on a low flame. After an hour,
we'll get this result. We just let the two kind of tomatoes cook in
their preserving water, without adding water, just oil, some garlic and basil and let the reduction cook. We're now throwing the pasta in. This is the preserving water from the tomatoes in water and salt.
We're using it to cook our contemporary spaghetti
with tomato sauce, made with yellow tomatoes. Here, on the other hand,
we have the peeled confit tomato. We lightly sweated it and, as you can see below, we filled it with a basil emulsion. This will be our golden tomato, that we'll be covering
with a golden leaf. We strained the pasta and poured it
into our preserving water for cooking. It's gonna be cooking here for 6 7 minutes. We're almost there, one minute. Let's place our tomato compote in the center of our plate. Let's finish with a drizzle of extra
virgin olive oil and some basil sprouts. This, our tomato, is a yellow tomato,
sweated and filled with basil cream, covered with golden leaf as a reminder of the gold
of our tomatoes. We're eating it together with our spaghetti cooked in water and salt from yellow tomatoes, scooping some of
the compote underneath, as well. Apparently, it looks like a neutral
plain spaghetti, so it's not appealing, but in the mouth it has this long
acidity, given by the cooking with water and salt from the preserved tomato, combined with the filled tomato and the compote we find underneath the spaghetti, the basil, a sweetness and intensity, a marked depth, so
it's very pleasant to the palate. I also liked the metal part given
by the gold, as eating it with the tomato and the filling only conveys
this metal sensation more intensely. It's a play. We've seen the two versions of spaghetti: the contemporary and
the traditional one. I hope you'll have fun making them at home! Bye everyone from Milan,
Vun Andrea Aprea in Park Hyatt. Ciao!
