Chef’s Interpretations of Historic Dishes: Try 3 Pasta Dishes | food

Today, Lithuania’s historic cuisine is experiencing a veritable renaissance – according to T. Rimidis, searching for one’s gastronomic roots is becoming popular. Especially you can discover unexpected facts: Lithuanians have more in common with Italy, which nurtures deeper gastronomic traditions than it appears at first glance.

It is believed that the first pasta came to Lithuania through Bona Sforza, Duchess of Lithuania and Poland.

“At the turn of the 14th and 15th centuries, pasta was already known in Europe, and the abundance of its recipes stood out in the gastronomic book “On the Art of Cooking” by the famous Italian chef Meister Martin. But the most interesting thing is that Martin also worked as a cook in the estate of Bona Sforza’s relatives. So , it is believed that the first macaroni came to Lithuania precisely through Bona Sforza, Duchess of Lithuania and Poland. Most associated with that period is lasagna, which was eaten in the mansions of the Lithuanian aristocracy. Later, similar Lithuanian culinary interpretations appeared under the name of lasanjas or skrilles,” said the chef of historical cuisine of Lithuania.

Manufacturer’s photo / Tomas Rimidis

T. According to Rimidis, macaroni is perfect for Lithuanian cuisine. It is a universal food product, perfectly suited to expressive flavors, which Lithuania certainly does not lack. Baked cabbage, wild mushrooms, fresh milk, mature, fermented cheese, cracklings and smoked bacon – there are plenty of matches. However, the most important thing is to choose a pasta that absorbs the sauce of this ingredient and does not “run” through them.

“In the past, the two most important criteria for pasta for Lithuanians were that it does not boil and that it does not stick together, because these qualities were characteristic of the pasta culture of the Soviet era. However, in fact, pasta is like a “sponge” – what flavor you put, what kind of dish you get. Therefore, we gradually We find the need Paste it Property – ability to absorb sauce. This gives the bronze forms used in the production of pasta, which cools the surface of the pasta and the sauce completely “sticks” to it. In this way, all the most expressive flavors of Lithuanian cuisine are absorbed in the pasta dish and certainly not inferior to the most famous classic Italian dishes. Paste it For lunch”, Rima Gerulaitiene, technician of “Malsenas”, mentioned in the press release.

Try T. Remedis’ dishes with durum pasta inspired by historical elements and legends.

Pasta Fusilli With manure and parsnips

T Remedies says.

Ingredients (for 2 servings):

  • 200 grams of durum wheat Fusilli pasta;
  • 100 grams of sirloin fillet.

For the starch marinade:

  • 40 grams of white wine vinegar;
  • 40 grams of white dry wine;
  • 10 grams of fresh tarragon;
  • 20 grams of rapeseed oil;
  • Salt, to taste.
  • 40 grams of parsnips (for cream);
  • 40 grams of parsnips (for balls);
  • 20 grams of butter.
  • For the fennel oil:
  • 100 rapeseed oil;
  • 100 grams of dill (and a few sprigs for decoration).

Preparation:

1. First of all 2We marinate the sliced ​​sirloin fillet for 3 hours.

2. Form small balls from a portion of parsnips (40 g) and fry them briefly in butter. Chop the remaining parsnips (40 g) and mash them with cream, salt.

3. We prepare dill oil: 100 grams of rapeseed oil and 100 grams of dill are rubbed in a blender for about 10 minutes. Then strain the mass and season with salt.

4. Boil the pasta in a pot according to the instructions on the package. Heat the parsnip cream in another pan.

5. After the pasta is cooked, add it to the parsnip cream, put on plates with parsnips fried in butter. Then we add the sirloin fillet, dill sprigs and sprinkle with dill oil.

Manufacturer's photo / Pasta with hummus and parsnips

Manufacturer’s photo / Pasta with hummus and parsnips

Spaghetti with beef and beetroot

“Try the perfect combination of Lithuanian ingredients – beef cheeks and leafy beets. True, beaver meat in Lithuania can taste like beef. In Lithuanian gastronomic tradition, eating beaver meat is associated with fasting. In the 16th-18th centuries, beaver was considered a fish, so it is suitable to eat during fasting. ” says the chef.

Ingredients (for 2 servings):

  • 200 grams of durum spaghetti;
  • 160 grams of beef (cheeks are best);
  • 40 grams of oil;
  • fresh rosemary, thyme;
  • Homemade chicken broth 200 grams.

For service:

  • 80 grams of beetroot;
  • 80 grams of tomatoes;
  • Salt (to taste).

Preparation:

1. Finely chop the beef cheeks and cook them slowly with herbs until the meat is tender. Add salt and pepper to taste.

2. Prepare the sauce: Mix homemade chicken broth with cream until thick. We taste the salt.

3. Cut the stems of the beetroot leaves. Cut the tomatoes, season with herbs and fry in the oven at a temperature of 200 ° C for 2.3 minutes. We taste the salt.

4. Boil the pasta in a pot of salted water according to the instructions on the package, drain and place on plates.

5. Place the cooked meat, roasted tomatoes and beetroot leaves on top of the pasta. When serving, pour chicken broth and cream sauce.

Manufacturer's photo / Pasta with beef and leafy beets

Manufacturer’s photo / Pasta with beef and leafy beets

Pasta Penne Rigate With sheep cheese and chicken

“Chicken is popular in Lithuanian gastronomic cuisine. True, it is often replaced by birds – hens that live in trees, otherwise known as Turkish chickens. Their team and the dog completely protect the animals that remain on the ground from predators,” said T. Remedies says..

Ingredients (for 2 servings):

  • 200 grams of durum wheat Penne Rigate pasta;
  • 100 grams of chicken or parsnip breast;
  • 100 grams of butter;
  • 100 grams of homemade chicken broth;
  • 100 grams of cream;
  • Salt to taste.

For service:

  • 50 grams of sheep cheese;
  • fresh mint leaves;
  • Garnish pickled vegetables or fruits.

Preparation:

1. Wrap chicken or pork breast in cling film and boil. The prepared chicken is boiled in a water bath at a temperature of 66°C for 2 hours, then fried and salted.

2. We prepare the sauce: sheep’s cheese is heated and mixed with chicken broth, cream, salt to taste.

3. Boil the pasta in well-salted water according to package directions. After the pasta is cooked, drain it, fry it in butter and put it on plates.

4. We put fried chicken on pasta, put mint leaves on top, pour sheep cheese sauce. Garnish with pickled vegetables or berries, such as pickled gooseberries.

Manufacturer's photo / Pasta with chicken and sheep cheese

Manufacturer’s photo / Pasta with chicken and sheep cheese

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