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«In the preparations we used to make, we could never achieve such results, waveco® is a revolution is a revolution»: that is what chef Valerio Centofanti said, who, in his restaurant L'Angolo d'Abruzzo in Carsoli, in the province of L'Aquila, has experienced the benefits of induced maturation© in many preparations. From sheep meat which, after an hour in waveco®, becomes so soft that it can also be served rare, to pastry, with a dessert that contains fifteen different types of fruit.

Chef Centofanti has also successfully tested waveco® on a main course that combines tradition and innovation: Saragolla wheat “Chitarrine” with wild asparagus and bacon. This season’s and Easter lunches’ protagonists, thanks to induced maturation© the asparagus acquire color, remain crunchy and maintain their nutritional properties. Let's see all the stages of preparation of the “Chitarrine” by chef Valerio Centofanti, including the use of waveco® in this main course, the perfect Easter recipe.

The recipe of chef Centofanti’s Chitarrine, created with waveco® 

Pasta*:

*all ingredients are intended for 2 people

100g “00” Flour

100g Saragolla flour
90g Eggs

Sauce*:
1 bunch of wild asparagus
4 thinly cut slices of bacon
Salt qs
Chili pepper qs
EVO Garlic Oil qs

Pecorino cheese qs

EVO Garlic Oil*:

1 Sulmona red garlic bulb

1 liter EVO Oil 

Cut the bulb in half and toast in the oven at 160 ° C for about 10 minutes, remove from the oven and place it in a vacuum bag with the oil and mature in waveco®  for 60 min.

Asparagus preparation*:
Clean and peel the asparagus, separating the tips from the stems. Put the tips in a vacuum bag, take the stems aside and centrifuge them, recovering the liquid part and incorporating it to the tips. Mature in waveco®  for 90 min.

Tagliolini preparation*:
Combine the two flours, create a fountain and incorporate the eggs. Leave the pasta wrapped in a plastic film to rest in the fridge at 4 ° C for at least 30 minutes. Spread it and cut it using the "chitarra".

Dish preparation*:

In a frying pan, brown the bacon and then remove it. In the same pan, lightly sauté the asparagus tips with salt and a little chilli. In a pan with plenty of salted water, cook the pasta for 3/4 of their cooking time. Drain the pasta and place it in the pan with the asparagus. Continue cooking with the asparagus liquid and a drizzle of garlic oil. Place and crumble the previously fried bacon on top. Finish with a nice grating of pecorino.

Enjoy your meal! Do not miss the advice and recipes of chefs who use waveco® in order to find out how many dishes can be made with induced maturation©. But if reading is not enough for you, we understand: our advice is to taste! Book a demo with waveco®.