Cooler weather and the harvest of ripe crops inspired the head chef at Gatto Matto Panská to create a new menu. It’s full of exciting dishes and wonderful homemade pasta. However, last year’s bestseller, Cacio e Pepe, didn’t make the cut this time – so we asked for the recipe!
Ingredients
Before the start of a new season, all members of the kitchen team familiarize themselves with the ingredients that the season has to offer. As our head chef at Gatto Matto Panská, Radoslav Ferencey, explains: “Our tastes change with the weather, as does the availability of ingredients. Our menu reflects what we find in nature. We cook with fresh, seasonal produce – whether it’s vegetables, fruits, or meat. Right now, we’re entering the season of beetroot, pumpkin, nuts, mushrooms, duck, and dark meats. We’ve incorporated pumpkin into the menu in several variations. I highly recommend the amazing Hokkaido pumpkin risotto, available in both vegetarian and meat versions, or the pappardelle pasta with duck ragù, cranberries, homemade demi-glace, and fresh dill. Those turned out really well!”
Flavors
“While summer calls for fresh and light combinations, in winter we happily reach for bold, rich flavors. That’s why we’ve paired the creamy pumpkin risotto I mentioned with strong gorgonzola cheese and marinated pear, which adds a sweet contrast. This combination works perfectly,” says the chef, continuing, “we strive to prepare flavors we remember from childhood, because they evoke pleasant associations for everyone. Of course, there’s always something new coming to market, but our goal is to get to know each ingredient so well that we can blend it into the combinations we’re known for.”
Plating
Every head chef is also a bit of a designer, since food needs to look appetizing too. “This season, we’re focusing on clean and simple visuals so that individual ingredients can shine. When looking at the plate, a guest should immediately sense confident, harmonious flavors,” the chef explains.
What Didn’t Make the Cut
The menu consists of both seasonal offerings and time-tested classics. However, some dishes didn’t make it onto the menu this time. For example, our bestseller from last year – Spaghetti Cacio e Pepe. Simple to prepare, yet easy to mess up. That’s why we asked for the recipe. Try it – it’s brilliant! If you’re feeling adventurous, make it with homemade pasta. If not, try quality Barilla spaghetti. Now let’s get to it!
Ingredients for spaghetti (2 servings):
240 g semolina flour
80 ml water
1 tablespoon sunflower oil
Ingredients for the sauce (2 servings):
40 g pecorino cheese
40 g grated Parmigiano Reggiano (grana padano)
75 ml boiled hot water
Other ingredients (2 servings):
100 ml pasta water
100 ml vegetable stock
2 g black pepper
30 g butter
Instructions for homemade pasta:
1. Place all ingredients in a bowl and knead for 10 minutes.
2: Press the dough through a pasta machine.
3. Weigh out approximately 160 g portions and dust them lightly with flour.
4. Let dry in the refrigerator for about 3 hours
Instructions for the sauce:
1. Mix the pecorino and Parmigiano together.
2. Pour the boiled hot water over it and blend.
Note: Whisk the sauce as it thickens. Make sure the water is really hot, otherwise the
sauce may curdle.
Instructions for final preparation:
1. In a dry pan over medium heat, toast the coarsely ground pepper.
2. Add a little olive oil and sauté for about 30 seconds.
3. Add the stock and water.
4. Add the butter and pasta.
5. When 3/4 of the liquid has reduced, remove the pan from heat.
6. Stir in the prepared pecorino/Parmigiano mixture.
Note: Serve the sauce immediately while still warm, as it tends to thicken quickly.
CHEF’S TIP
“If you want to surprise the person you’re cooking for, enhance the entire experience with a well-paired wine. Italian white Soave Classico goes beautifully with our recipe. Don’t forget nice tableware and dimmed lighting for a better atmosphere. Buon appetito!”