About Davide Giovanni Papa Expertise For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not.
Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of years..it`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:
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Question I was wanting to know if you can soak pasta overnight like in water to make it soft for like a pasta salad so I want have to cook. In the summer I can't cook much on the stove because of my asthma. Heat triggers it. So if I soak it can I then make the pasta salad. I just thought of that tonight and wanted to ask about that. Thanks
Debbie
Answer
Dear Debbie
Are you asking if the pasta would be edible- Sure why not? Are you asking is this the way to treat "Pasta' absolutely not- You either prepare and cook food with a passion because you love to do so- or you prepare and produce "Food ' for the sake on eating something..anything.
Some people will tell you it's all about personal taste. I say that "Personal taste" covers a far too wide of bridge to argue a point on such merit.Preparing food it in highest level of application will also produce "Personal taste" and a whole lot of other appeasing qualities, preparing food for the sake of just eating as matter of need appeases nothing except an empty stomach.
To some soaking pasta overnight may satisfy a need- and has very little to do with the fact you have asthma- Even when a disability is in effect, there are ways around in ensuring goals are met.
A worthy note: Asthma in an allergic reaction to foreign matter that the body is unable to accommodate-It's even more imperative for such a sufferer to remain loyal to long standing well tested food cooking and handling practices- I've always argued that changing a classical recipes from one form to another may seem harmless practices when in fact over the long terms consequences could prevail.
You get a friend to boil pasta for you"Al Dente"- The pasta itself in very important - Spend a dollar more and get the best no egg dried pasta you can find-exceeding 12.5 percent protein per 100 gram serve-(Read back of pasta label)-
You need a high protein pasta (hence- higher quality) to make a great salad - A tubed straw type of "shell" type pasta is the best- i.e: De Cecco, Martelli...etc..("Al Dente" means "hard to the bite or tooth and just cooked through)- The pasta is cooked as per its instructions - 7 minutes or longer defines a superior pasta-(Guiseppe Coco Brand- 16 minutes cooking time- Wow!) Pasta is rinsed until it's cold - It's fully drained, placed in a tray- Cover it. Place tray into the refrigerator. It should be good for 2 days perhaps 3 days and thats it.
Get the base right and everything else will be fine- get the base wrong and...We'll you know what i mean?
