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An Italian rendezvous with a German master

Always dreamt of rolling out sleek pasta at home? Italian cuisine specialist chef Frank Seyfried leads you through.

india Updated: Feb 15, 2013 01:19 IST
Debasmita Ghosh

Frank Seyfried, 37, hails from Germany, but when you get to know that he heads the Italian restaurant Fidelio that has been awarded with 15 points (out of maximum 20) in the current Gault Millau edition, you will certainly have no doubts about his skills in Italian cuisine.

For the uninitiated, Gault et Millau is one of the most prestigious French resto guides, similar to the Michelin guide.

Knowing the chef’s vast experience with the regional cuisines of Sicily and Tunisia, we instantly ask him to teach us some pasta and pizza. “Italian cuisine is not only about pasta and pizza,” he replies, as he serves a lemon drizzled sea bass fillet at The Oberoi, Gurgaon, on his maiden visit to India. Well, as much as we enjoy the flavoursome bite, we insist he give us some tips on making the perfect pasta dough, at home. “It’s easy,” he assures as he gets on to mix the dough with some generous dollop of egg yolk into a well of Farina flour.

The perfect dough is made and the chef pulls out some quick rolls from his Imperia pasta machine. “This machine is easy to use, and the kitchen staff says that its available in Delhi too,” he says as we quickly note down the nitty gritties. “Don’t make the dough too soft, else the strands won’t be smooth. And when you finally cook, don’t boil it too much. You lose the flavour when you overcook it,” says Seyfried, adding, “Most importantly, when you eat it, pair it with the right wine — red wine with tomato pasta and white wine with white sauce pasta.”

1kg Farina flour, 35 egg yolk, 6 whole eggs, 8 egg yolk, 25ml extra virgin olive oil, 0.5gm saffron
Soak saffron in hot water. Mix egg yolk and whole egg together. Make a well of farina flour, put egg, saffron and olive oil into it, and make a smooth dough. Sheet on the pasta machine at a thickness setting of 1.5, and cut the dough into the required shape.

For a sweet ending:
For poach peach: Fresh peach and white wine
For raspberry mousse: 200gm egg white, 350gm castor sugar, 650gm raspberry puree, 10 sheets gelatin, 1 ltr whipping cream
For chocolate sorbet: 250gm dark chocolate, 250gm sugar, 500gm water
Gently poach the deseeded peaches in white wine. Meanwhile, cook the raspberry puree with 150gm of sugar and reduce it to half. Whip the cream to soft peak stage and keep it aside. Whip the egg white and 200gm castor sugar. Fold the raspberry puree into whipping cream.

Now, add the gelatin to set the raspberry mousse. To make the chocolate sorbet, bring water and sugar to boil, and let it cool. Mix chocolate into the syrup and churn it in the sorbet machine. To assemble, pipe raspberry mousse in the core of both the peach halves, join them and freeze. Serve along with the chocolate sorbet. If you don’t have a sorbet machine, then you can do with a scoop of chocolate ice-cream too, says chef Seyfried.