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– CheF’S SpeCIaL – FRAncescA’s ITALIAn KITcHen Francesca’s Italian Kitchen provides excellent, affordable Italian food. Located in Wanaka and now Christchurch, Francesca’s have a woodfired pizza oven, and strive to create authentic Italian pizzas and classic dishes from across Italy. <strong>Style</strong> talks to executive chef and part-owner James Stapley about his love of food from the boot-shaped region, and he shares with us one of his favourite recipes. ToP THRee Francesca’s Italian Kitchen’s most popular dishes at the moment 1 polenta fries with truffle aioli 2 house-made potato gnocchi braised beef cheeks, gremolata and pecorino 3 Tiramisu with house-made mascarpone Q & A with James Stapley What led you down this career path? I started as an apprentice at the Park Lane Hilton in London at the age of 16, 24 years ago. I loved being a chef straight away and I have never done anything else. How would you describe your style of cooking? At Francesca’s we do rustic Italian food, we concentrate on really good ingredients and serve them simply; I have always loved the simplicity and honesty of Italian food. My background has all been high-end fine dining, but I think the same principles apply to all types of food. What is one thing every meal should be? Great ingredients, well executed, well seasoned. What is your favourite meal on the restaurant menu? I love the hand-made beetroot agnolotti with nut brown butter, sage and pecorino. What kitchen tool could you not be without? The Thermomix. Do you have a favourite ingredient? Garlic, in all forms. What would be your “last request” dish? I had a dish called cacio e pepe in Rome. It had three types of aged pecorino, fresh linguini, cracked pepper and butter. It’s so simple yet surprisingly difficult to get the balance perfect; I had an amazing version of this that has been on my mind ever since.
STYLE | chef’s special 67 Beetroot Agnolotti with nut Brown Sage Butter and Poppy Seeds by Francesca’s italian Kitchen ingredientS: PAStA dough 600g ‘00’ Flour 6 free-range eggs 1½ tsp salt 3 Tbsp olive oil – First, make your Fresh pasta dough – method On a bench, make a well with the flour. In a bowl, whisk the eggs with the salt and the olive oil and then add to the flour well. Use a fork to work the eggs into the flour until it forms a dough. Knead the dough for 15-20 minutes. Cover with cling film and refrigerate for 1 hour minimum, or overnight if you want to make it the next day. ingredientS: Filling 5 medium beets 3 cloves of garlic (peeled and crushed to a puree) 50g goat’s cheese 100g Reggiano, finely grated 5g salt, 2g cracked black pepper 8g sugar 25g breadcrumbs 20 large, fresh basil leaves, chopped – then, make the Filling – ingredientS: nut Brown SAge Butter 1 cup of freshly picked sage leaves 250g salted butter 1 Tbsp poppy seeds method Roast the beetroot in foil at 180°C for 45 minutes. Allow to cool then peel. Add the cooled beets to a blender together with all of the other ingredients and blend until very smooth, 30 seconds-1 minute. Cook the butter and sage in a saucepan, stirring all the time, over a low to medium heat, until the butter is nut brown in colour and smells nutty, and the sage is crispy. Set aside until needed. to ASSemBle Using a pasta machine, roll the pasta dough to the thinnest setting so that you have a long, thin strip of pasta. Put the beetroot mix into a piping bag. Pipe the beetroot mix all the way down the length of the pasta strip. Brush one length of the pasta with a little water so it will stick together and then roll it over onto itself so that it resembles a ‘sausage roll’ shape. Use a small piece of dowling to make indentations along the filled strip to divide it into small pieces. Run a knife to cut along the divides and make a little agnolotti shape. Cook for 3 minutes, in boiling salted water. While the pasta is cooking warm the sage butter through and finish with the poppy seeds just before you remove the pan from the heat. Place the agnolotti on a serving dish and spoon over the sage butter. Drizzle a small amount of vincotto (or balsamic vinegar) over the top and a light shaving of parmesan cheese, and serve immediately. 149 Gloucester Street Christchurch 03 374 9790 www.fransitalian.co.nz
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