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Tuscan Chef Aurelio Makes Martelli Pasta for LTBB

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Aurelio Barattini
, a Tuscan chef who owns the restaurant L’Antica Locanda di Sesto in the town of Lucca, agrees with LTBB about the high quality of Martelli pasta, which is made nearby. He came up with a recipe especially for us, made with Martelli’s maccheroni (my favorite shape, too!):

Pasta Martelli is made by slowly kneading the best durum wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a low traditional temperature (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta. I invite you to come to Lari, near Pisa: we will show you how we produce their pasta.

Martelli Maccheroni with Mediterranean Sauce

2 tablespoons (2 turns around the pan) extra virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 pinch crushed red pepper flakes
20 oil-cured tuscan olives, cracked away from pit
3 tablespoons small capers
1 (28-ounce) can chunky style crushed tomatoes
A  couple of handfuls Italian parsley, chopped
1 lb Martelli maccheroni, cooked al dente

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta.

Grazie, Aurelio!

May. 19 2010 |

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