GET TO KNOW MELBOURNE PASTA ROYALTY ‘DANNY PASTA’
There are few pleasures in life quite like eating the perfect plate of fresh pasta. Not only is it the ultimate comfort food, but it’s one that inspires thoughts of celebrations, family dinners and of course endless combinations of fillings and sauces to appease even the fussiest of foodies.
The Tucker Street Team is so excited to be collaborating this week with none other than Daniel Tonin aka ‘Danny Pasta’ of Pasta Classica and the Collingwood Italian foodie institution Mamma Vittoria, bringing you his famous Artichoke, Dill and Buffalo Cheese Tortelloni. This delectable pasta dish will be found in this week’s STEVIE and FINN boxes for those of you playing at home.
It’s not only the delicious filling of these tortelloni that makes them special. While in Italy researching all things pasta, Danny actually worked alongside a global equipment manufacturer and contributed to the design of the machine that creates these gorgeous pillows of foodie goodness.
So make sure you nab your Tucker Street Box by 10pm Wednesday 10th August to ensure you get to indulge in Pasta Classica’s delightful Tortelloni. Once you’ve got your box sorted, have a read of our Q&A with the Melbourne’s Pasta Royalty, Daniel Tonin.
WHAT IS YOUR FIRST MEMORY OF COOKING?
My first or the oldest memory of cooking was make polenta and the pork and salami red sauce with my Nonna. Pouring the polenta onto a wooden board, spooning the sauce on top and my job throwing the Parmesan and olive oil on top.
WHAT IS YOUR FAVOURITE THING TO USE IN MY KITCHEN? WHY?
I have two favourite things. The first is my SMEG mixer/pasta cutters and my second is my truffle slicer. I love my SMEG toys because I can make pasta at home really easy/quick with perfect texture and I love my truffle slicer because I love or should I say I’m obsessed about truffle.
WHAT IS YOUR FAVOURITE SOUND IN THE KITCHEN?
My favourite sound is the conversation and the laughter friends or family that I’m sharing the moment with.
DRINK OF CHOICE?
Depends on the occasion and my mood. I’m a coffee guy more than I am a tea drinker. Red wine while cooking and with dinner. A negroni is always my after work reward after a big day in the factory and kitchen.
WHAT IS THE FLAVOURS OR SMELL THAT YOU WISH YOU COULD BOTTLE AND TAKE WITH YOU?
I am a sucker for two very beautiful a smells. The first burst of orange smell from a home grow orange when you cut it. The second is the smell of fresh basil and tomatoes from the garden together.
MEAL FOR TWO OR A MEAL FOR TWENTY?
That’s easy, I’m Italian so we always cook for twenty. However, I do enjoy cooking for two especially when it’s for my wife, I love watching the facial expressions as she try’s each aspect of the dish.
IF YOU COULD GET A COOKING LESSON FROM ANYONE WHO WOULD IT BE AND WHY?
I would love one last cooking lesson from my Nonna who is no longer with us. I always want to learn how to make her famous liver and peppers in red sauce dish properly.
YOU’RE HAVING A DINNER PARTY FOR THREE WHO WOULD YOU INVITE DEAD OR ALIVE, WHY?
Frank Sinatra, my year 10 chemistry teacher and my dear friend who is also my media guru. These people would be invited because; Frank Sinatra is a legend and I would love to feed him and listen to the old stories of the life he had.
My yr. ten chemistry teacher who said I would never do anything that would change people’s lives.
My media guru friend because she is always great company and good for a laugh.
What would I cook for them? Massive antipasto spread. Chargrilled stuffed baby squid tubes with a scallop prawn and crab risotto in a bed of radicchio. Pasta would be very simply spaghetti with Napoli fresh basil garlic olive oil and a pinch of chili. 2.2-inch-thick steak Florentine with potatoes roasted in duck fat with garlic still in the skin and fresh rosemary. Pork and fennel sausages with red yellow and green capsicums in a red sauce on polenta. Finishing with my mum’s famous tiramisu and some coffee from stove top coffee percolator.
IF YOU LOOKED IN MY FRIDGE WHAT WOULD BE YOU FIND?
Lots of green veggies, potatoes, lots of steaks, duck fat, terrine from city larder, tomatoes, basil, buffalo mozzarella, eggs, bacon, milk heaps of fruit for little Natalie, black truffle and Yarra valleys Le jack cheese.
WHAT WOULD BE YOU LAST SUPPER?
Three dishes. My Nonna’s liver and peppers in red sauce with crusty bread. Fresh pappardelle with black truffle shaved Parmesan and olive oil. Hangar steak cook with spring onions potatoes and perfectly made hollandaise.
FAVOURITE MELBOURNE FOOD SPOT?
There are so many favourites for different reasons. Maha for a middle eastern spice journey. The European for their antipasto, wine and mushroom risotto with truffle. Woodland house for an experience of charm and fine dining with its warm feel. Chin Chin for that rock star feeling mixed with spice, chilli and Asian food. However, the one place I can go that never disappoints is home.
You can visit Danny Pasta online here or, pop into the Smith st. Pasta Classica store
352 Smith St, Collingwood VIC 3066