Capetonian crowned World Pasta Champion
If you’ve never eaten at 95 Keerom, you must. But try not to snigger when restaurateur Giorgio Nava arrives at your table in his head chef’s outfit. His accent and mannerisms are SO Italian that the first time I went there I really thought he must be an impersonator and could barely control myself. But the superb seared tuna carpaccio and melt-in-the mouth trio of game meats soon had me convinced that this was no John-Cleese-type character taking the mickey. Nava is tireless, working 18 hours a day, 7 days a week in the pursuit of excellence at his four Cape Town restaurants, 95 Keerom, Caffee Milano, Mozzarella Bar and Carne SA so it was no surprise that he recently scooped yet another prestigious foodie award – this time the World Pasta Championship, held in Parma. So he really is the genuine article!
I guess we won’t be seeing his chosen dish, a light plate of cavatelli, broccoli and oregano flowers, at Carne – perhaps, in these austere European times, the simple dish resonated with the belt-tightening Italian judges!
– Fiona McIntosh
Recipe - Cavatelli pasta with a broccoli velvet sauce and oregano flowers
320g of cavatelli barilla or short pasta
1 head of Broccoli with leaves
2clove of garlic
4 slices of old bread
100 ml extra virgin olive oil
4/5 dry tomatoes
Fresh oregano flowers
Salt and pepper
Boil the broccoli and leaves in salted water, when soft place them in salted ice water to stop it from cooking and to maintain a beautiful green colour.
Heat oil in a frying pan with one, sliced, garlic clove and 4 anchovies - stir until melted.
Remove the garlic and add the bread cut into cubes - fry until crispy.
Blend the broccoli with 2 anchovies, olive oil, salt and pepper until soft and creamy – add broccoli cooking water if necessary. Place this cream in the frying pan with the bread.
Cook the pasta in the broccoli cooking water until al DENTE - drain the pasta and mix gently with the broccoli cream for one minute.
Place the broccoli leaves in a pasta bowl first and then add the pasta – top this with thinly sliced dry tomatoes, bread cubes and oregano flowers before serving.