Preparing for Pasqua - Cooking with Chef Paolo Barrale

Preparing for Pasqua - Cooking with Chef Paolo Barrale - Marennà (Av)

Pasqua, Easter, is approaching and on Wednesday evening, Chef Paolo Barrale of Michelin star restaurant Marennà opened his kitchen to share a few recipes and tips on putting together a mouth watering pranzo.
He began with what some might think of as a simple dish, a poached egg with with turnip greens and black truffles. Simple ingredients packed with flavor, escpecially the homemade chicken broth made to accompany the dish. Paired with Feudi di San Gregorio's DUBL Aglianico, spumante metedo classico.

Chef Barrale then showed us how how to prepare his primo piatto. He prepared pasta dough for ravioli and then stuffed it with ricotta cheese. The cooked ravioli was then placed on a bed of creamy fava beans, a thinly sliced guanciale, bacon, and zabaglione. The chef paired this plate with Campanaro 2010 DOC.

Paolo Barrale

For the second course, Barrale led us step by step as he and his staff prepared lamb loins. Sautéed artichokes teamed artichoke chips accompanied the dish. Paired with Taurasi 2007 DOCG.

Chef Angelo Carannante

Dessert was his twist on a classic...the pastiera. An easter pie that is on every table in Campania. Barrale showed us how to prepare the suoffle version and set it nicely on top a vanilla sauce with orange marmelade. A passito was paired with our final dish, Privilegio 2010, Irpinia Fiano Passito DOC.