Mezze Maniche - Fried and Cacio with Antrodoco Chestnut Cream
We are happy to present the first recipe of our initiative " 7 Chefs for 7 Recipes, Mannetti in the Green Heart of Lazio ", which celebrates the gastronomic excellence of this wonderful Italian region.
Today's recipe is Sfritto e Cacio with Antrodoco chestnut cream , created by chef Marco Antonelli of the restaurant L'Osteria di Ianus in Antrodoco , owned by Cristina Costanzi.
This dish is made with Mezze Maniche Mannetti , an artisanal pasta made from 100% Italian durum wheat semolina, which expresses all the flavour and tradition of the area .
THE RESTAURANT
In the cellars of Palazzo Mannetti , in the historic centre of Antrodoco , L'Osteria di Ianus was born, a small restaurant with an attached production of artisanal jams and liqueurs.
The project was born from a passion for the territory and the culture of taste, in all its expressions, and from the desire to focus on a sustainable development model that privileges the excellence and traditions of the Lazio region and specifically of Antrodoco.
A sincere cuisine, well rooted in the territory, but which leaves room for the imagination of chef Marco and for respectful reinterpretations of traditional dishes.
THE CHEFS
The main chef of L'Osteria di Ianus is Marco Antonelli , originally from Leonessa but raised in Rome, he embodies both culinary cultures, the mountain one, with respect for the raw materials of these lands, and the classical Roman one.
There is no lack of passion for new techniques, especially low-temperature cooking. He works hand in hand with his son Gianmarco Antonelli who follows in his footsteps, after attending the Hotel Institute of Amatrice.
THE RECIPE
The recipe is based on a classic of the cuisine of the Alta Valle del Velino , the gricia or, as it is called in Antrodoco, the “Sfritto e cacio” . A typical dish of the Lazio cuisine , which stands out for its simplicity and its goodness.
To make this dish you will need typical products from the Lazio region : Amatrice pecorino, Amatrice guanciale and Antrodoco chestnuts. Savoury ingredients with a strong flavour that contrast with the sweetness of the Antrodoco chestnut in a dish with a pleasant balance, the result of the creativity and mastery of chef Marco Antonelli.
Together with theMezza Manica Mannetti , the dish tells the story of an entire territory: the tradition of sheep farming and its simple and tasty dishes and the valorization of our typical product par excellence, the Antrodocano Chestnut, a variety of the precious autumn fruit particularly appreciated for its sweet and decisive taste.
There Sfritto e Cacio with cream of Antrodoco chestnuts is only the first of seven recipes in the series " 7 Chefs for 7 Recipes - Mannetti in the Green Heart of Lazio" .
Keep following us to discover the next creations of the chefs we have carefully chosen and who best represent our passion for Italian cuisine and for the valorization of the excellence of the Lazio region.
We invite you to try Mannetti pasta in your kitchens , discovering the goodness and authenticity of a 100% Italian artisanal pasta. Discover the beauty and taste of Lazio through our recipes , made with quality ingredients and inspired by local traditions. We look forward to seeing you at the table!