Sedanini alla Elio

Some time ago a user posted in the Facebook group “Elio de Angelis: Il Pilota Gentleman“ a recipe that she said it was Elio de Angelis’ original: Sedanini alla Elio. She said she had this recipe since Elio was still alive and kindly shared with the group. Now I’m bringing the recipe here in both Italian and English, enjoy!

Italian

  • Foglie di salvia fresca tritate molto finemente;

  • Rosmarino tritato finemente;

  • Erba cipollina tritata;

  • Olio extravergine d’oliva;

  • Burro;

  • Sale e pepe;

  • Panna;

  • Pecorino Romano

(Le spezie devono essere in parti uguali)

Procedimento

  • Sciogliere il burro aggiungere l’olio extravergine lasciare intiepidire aggiungere la salvia,il rosmarino e l’erba cipollina.

  • Sale

  • Cuocere la pasta

  • Condire con il sughetto e in ultimo aggiungere pepe e pecorino romano.

  • Importante è che il burro e olio extravergine devono essere tiepidi quasi freddo altrimenti con il calore le spezie cuociono e perdono l’aroma diventando marrone.

  • Per salvia e rosmarino usa tritatutto (devono essere in polvere)

  • Per l’erba cipollina consiglio di tritarla con un coltello o mezzaluna.

English

  • Very finely chopped fresh sage leaves;

  • Finely chopped rosemary;

  • Chopped chives;

  • Extra virgin olive oil;

  • Butter;

  • Salt and pepper;

  • Cream;

  • Pecorino Romano

(Spices must be in equal parts)

How to Cook

  • Melt the butter add the extra virgin olive oil let it cool add the sage, rosemary and chives.

  • Salt

  • Cook the pasta

  • Season with the sauce and finally add pepper and pecorino romano.

  • It is important that the butter and extra virgin olive oil must be lukewarm, almost cold, otherwise the spices cook with the heat and lose their aroma, turning brown.

  • For sage and rosemary use food processor (must be powdered)

  • For the chives I recommend chopping it with a knife or ‘mezzaluna’.

What is a Sedanini?

Sedanini is a kind of short-pasta, cut straight, slightly curved in shape and with external ridges which are ideal to hold all kinds of sauces. you can find it in supermarkets or stores specialized in Italian cuisine.

See also:

Photos by Philip Kozloff

Many thanks to the photographer Philip Kozloff who kindly authorized me to publish in this website his photos of Elio de Angelis taken in 1982, 1983 and 1984.

A third to Lotus

Elio de Angelis is one of the youngest F1 drivers. Younger than him are only Andrea de Cesaris, Martin Brundle and his teammate for next season, Ayrton Senna…

Lotus says goodbye to Elio

Team Lotus published the following message in their Lotus World Magazine (December 1985 issue) when the italian driver announced he was leaving the team at the end of the 1985 season…

Picture of the Day

In a rare photo, we can see Elio and Alain Prost relaxing in Rio de Janeiro before the 1986 Brazilian Grand Prix in Jacarepagua.

Search