Chef Annie Feolde – The Very First Woman Chef to Received Three Michelin Stars
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Chef Annie Feolde is one of the most famous chefs in the world, especially in Italy where she is considered as the very first woman chef to have ever received three Michelin stars. Her culinary skill brought so much praise and recognition to their restaurant, Enoteca Pinchiorri that, right now, they have been included in the most prestigious list of top 100 restaurants in the world as San Pellegrino has named the restaurant as the 87th best restaurant.
Chef Feolde was born in France where she spent most of her childhood in Nice as well as in Roquefort-les Pins. Her parents were both working in the hotel business, so she was often left to her own devices. At the age of 20 years old, she went to Paris to look for a job. She ended up working at a post office in Paris, in their telecommunications department. However, her job bored her, so she left Paris to go to England to look for a new job as well as polish her English language skills at the same time. Her search for a job took her to Tuscany where she promptly fell in love with the place and, later, with the man who was going to become her husband.
In 1972, her husband decided to veer away from the typical restaurant scene and opened a wine bar in Florence. The wine bar instantly became a success because of the vast and quality collections of wines that he had. Here, his clients could get a taste of as well as purchase some of the best bottles of wine, but because Chef Feolde knows that it can be dangerous to drink wine on an empty stomach, she began cooking little dishes to go with the wine. The menu started out as simple little bites, and she would always make use of exotic ingredients to create small dishes that will go best with her husband’s wines.
Throughout the course of preparing little morsels for their guests, she studied Italian cuisine, particularly Tuscan dishes. In time, the little morsels grew to a buffet, and from the buffet, it grew to become a restaurant. Because she had a natural knack for cooking and pairing wines with her dishes, her culinary skill soon became a legend in the area. Pretty soon, gourmands from all over the country would flock to Enoteca Pinchiorri not only to get a taste of its famous wines but also to get a taste of her fast becoming famous cuisine.
She gave French influence to her Italian cuisine that she soon earned her first Michelin star for the restaurant. The second Michelin star was awarded to their restaurant, and in 1992, she finally received the third Michelin star. This instantly made her as the first woman chef to have ever received three Michelin stars in a very male-dominated industry. The popularity of the restaurant grew along with the increase in clientele, and their success allowed them to open a new restaurant in Tokyo, Japan. A few years later, they opened another restaurant in Nagoya.
Chef Annie Feolde’s Pico con le Briciole – Handmade Spaghetti with Bread Crumbs and Anchovies
Ingredients:
Pici:
- 250 g (9 oz., about 2 1/2 cups) flour + 2 tablespoons
- 100 ml (1/3 cup + 1 tablespoon) carbonated water
- a pinch of salt
Sauce:
- 50 g (2 oz.) bread crumbs
- 1 clove of garlic
- 4 salted anchovy fillets
- 20 g (2/3 oz.) chopped thyme and parsley
- 4 teaspoons extra-virgin olive oil
- salt and pepper
Optional:
- Parsley
Directions:
Pici:
1. Arrange the flour, mixed with the salt, into a well; pour the water into the center; combine everything thoroughly.
2. Knead the dough energetically until it is perfectly smooth.
3. Sprinkle the dough with flour and roll it out with a rolling pin to a thickness of 5 mm (1/4”).
4. Roll up the dough into a long cylinder.
5. Cut into 2 cm (3/4”)-wide sections using a floured knife.
6. Unroll each spiral of pasta onto your work surface to obtain ribbons.
7. Roll each ribbon between the palms of your hands, stretching it to form uneven “spaghetti.” It takes a bit of practice, but the results are spectacular.
8. Sprinkle them again with flour, lifting them up to keep them separated.
9. Let rest in a cool place, covered with a kitchen towel so the pasta doesn’t dry out.
Sauce and Finishing:
1. Sauté the flattened garlic clove in a skillet with a drizzle of oil; add 2 chopped anchovies and let them “melt”; add the herbs and combine well.
2. Quickly cook the spaghetti in boiling salted water, stirring once or twice with a fork to prevent it from sticking together. The pasta should be slightly soft but not yet al dente. The working time here is very important in order for the pasta to be properly cooked.
3. Drain the pasta, reserving a little of the cooking water; sauté it in the skillet with the sauce (1) and the bread crumbs.
4. Add the 2 remaining anchovies, cut into small cubes, and a little cooking water if necessary (3).
5. Season with a drizzle of extra-virgin olive oil; combine well and serve.
Servings: Serves 4.
Image Credit: archive.arabnews.com
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[...] will also be a Bocuse d’Or gala dinner prepared by the best women chefs in the world such as Annie Feolde and Anne-Sophie Pic as well as Carme Ruscalleda and Nadia Santini. Lea Linster as well as Luiza [...]