Sleek and Chic Scavolini
Uber-connected blogger Paul Anater turned me on to a great showroom opening in Soho a few weeks ago and the event turned out to be a chic affair with foodie flair. It was the debut of the first U.S. flagship of Scavolini, a hip Italian brand of kitchens with clean contemporary lines and seriously cool color combinations. The space holds 15 kitchens that highlight the customization for which Scavolini is known. Daniele Busca, the showroom manager, and Francesco Farina, the CEO who worked with SpaCe Architects to create the wonderful ambiance achieved, were beaming that night.
Daniele Busca, Daniel Boulud, Michael Boodro and Francesco Farina
As he should have been! The media sponsor was Elle Décor, and the new Editor-in-Chief Michael Boodro was on hand, as was celebrity Chef Daniel Boulud. To highlight how well the showroom handles cooking demonstrations, which will take place on a recurring basis, a pasta dish inspired by Marky Ramone‘s sauce was prepared during the event. You can find it in the November edition of Elle Décor under Daniel’s Dish. Here are the dets! Marky Ramone’s Drum Punk Pasta 1 small fennel bulb, thinly sliced 1 small onion, thinly sliced 1/2 tsp. red pepper flakes 2 cloves garlic, minced 3 T capers, roughly chopped 1/3 cup black nicoise olives, pitted and halved 1/2 bunch basil, leaves torn 1 24-oz. jar Marky Ramone’s Brooklyn’s Own Pasta Sauce or other jarred sauce 2 lbs. fettuccine pasta 1 cup sheep’s-milk ricotta cheese Zest of 1 lemon 2 T fresh parsley, chopped 2 T extra-virgin olive oil Salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil. Meanwhile, heat a thin layer of olive oil in the bottom of a large saucepan over medium heat. Add fennel, onion, and red pepper flakes with a sprinkle of salt and pepper, and cook, covered, stirring occasionally, until tender. Add garlic, capers, olives, and torn basil, and cook for another 5 minutes, or until the garlic is golden. Add tomato sauce and bring to a simmer. Add the fettuccine to the boiling water and cook until tender, about 10 minutes. When it is still firm to the bite, strain the pasta and toss with the sauce; keep hot. In a mixing bowl, combine the ricotta, lemon zest, parsley, olive oil, and salt and pepper to taste. Serve pasta hot, with a spoonful of ricotta on top of each portion. For other Daniel Boulud recipes, visit the Elle Decor web site. Is it just me, or could the Ramones have used a cooler kitchen in this takeaway video of the day? Happy sauteing everyone, and if you stop in at Scavolini, be sure to tell Daniele that Sax & the City sent you!