Mamma Mia Ciasa Mia! Could this be the best pasta in Paris?

20 May

I know I know, it’s a big call, but trust me — I take these statements very seriously. After my first meal at Ciasa Mia, I got home, and in an unprecedented event, I could not sleep. And not because I ate too much either. I simply could not stop thinking about the incredible meal I had just experienced, and found myself lying awake dreaming about that amazing PASTA like some intoxicating whirlwind holiday romance.

ciasa mia best pasta in paris

The stuff dreams are made of. Ciasa Mia’s Kamut Spaghetti with Mussels, Girolles and Smoked White Pepper with Pecorino.

Ciasa Mia potato and rosemary ravioli with speck

Potato, speck and rosemary ravioli filled with cèpes and mageret de canard fumé

The discovery wasn’t all mine, so I do admit I was tipped off. When you hear your Italian friend’s voice rise two decibels excitedly describing food with dangerous hand motions and enough passion to scare the French diners at the table next to us, I knew I had to check this place out. And yes I’ve been back multiple times since, just to make sure I wasn’t kidding myself the first time, but the food at this place never ceases to amaze and delight me.

For someone with a terrible memory, I can still remember and describe in intricate detail, every course I have eaten there: Truffle-filled egg yolk amuse bouche, pine infused ice cream, cèpe and white truffle carpaccio with parmesan soufflé, scallops in hay-steamed smoke, pastas that are delicious enough to overcome the strongest of carb-nazi willpower, deconstructed tiramisu, melt in your mouth house-made focaccia, and not to forget the famous “colours d’automne”- a dessert experience you absolutely must save space for. The flavours, the products, the seasons, the passion for quality, innovation and creativity with respect for tradition and romance, the flamboyant service with flair and precision… the passion the food is made with here paired with the warm friendly ambience of a family–run Italian alps ski chalet is so cosy you could just crawl up by the fire with your limoncello, satisfied belly and just dream away.

Who would have thought this little gem on a tiny street just next to the pantheon was hiding there? If you didn’t know to look past the cutesy quasi-kitsch restaurant signage and lace curtains on the facade, you could easily miss it. And if you can’t get there in person, don’t worry. In my usual form, I shamelessly went back and asked the chef for the recipe so we can all enjoy the pleasure of THAT PASTA (scroll down for recipe).

Where was the best pasta you have ever eaten? My runners-up for Paris are Procopio Angelo and Bocca. Drop a comment below to share your favorite addresses in Paris and beyond.

Ciasa Mia Restaurant is located near the Pantheon in Paris’ Latin Quarter at
19 Rue Laplace 75005
Ph: +33(0)1 43 29 19 77
www.ciasamia.com

See a video review by Francois Simon here

La lotte en croute Ciasa Mia Paris

La lotte en croute de peau de poulet (monkfish in chicken skin crust) with balsamic lentils, rosemary potato and vanilla eschalotte

ciasa mia italian wines

Wine selection at Ciasa Mia

Lemon brulee with almond praline

Lemon brûlée with almond praline- amazing!

ciasa mia paris truffle injected egg

Six minute scallops- steamed in hay smoke with sea salt. Black truffle jus-injected egg yolk. explosions of flavor- literally.

Deconstructed Tiramisu Ciasa Mia Paris

The delightful deconstructed tiramisu

Pine infused Icecream ciasa mia paris

Pine infused ice cream – unforgettable.

Chef Samuel Mocci with Italian white truffles

Chef Samuel Mocci with Italian white truffles

Organic kamut spaghetti with mussels, girolles, pecorino, and smoked white pepper

Recipe by Samuel Mocci from Ciasa Mia Restaurant, Paris

Serves 4 people

This recipe cooks the pasta using the absorption method, like you would a risotto. It soaks up all the flavor from the stock and self-sauces once you add the cheese and remaining ingredients.

Ingredients:

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice)
1 litre of unsalted chicken stock
30 grams sea salt
2 tbsp olive oil
1 knob butter
50g pecorino finely grated
50g parmesan finely grated
Freshly ground smoked white pepper (if you can’t find smoked pepper you can use smoked sea salt to add the smoky flavour)
200 g mussels (weight without shells)
200 g girolle mushrooms (you could substitute for cepes or chanterelles also)
2 cloves garlic- finely diced
2 tbsp finely diced flat leaf parsley

Recipe Ciasa Mia Pasta

Preparing the Ciasa Mia Kamut Spaghetti Recipe

Directions:

Bring the chicken stock to boil in a large pot with olive oil, butter and sea salt.

To cook the mussels: In a separate pot, place mussels in their shells with white wine, olive oil and finely diced garlic and parsley. Once the mussels open, remove the mussels from their shells (leave a few in the shell for presentation purposes). Leave in pot and set aside. Thoroughly rinse and then pat dry the girolles with paper towel. Dice the mushrooms finely and set aside.

Once the water is boiling add the spaghetti to the pot and gently stir the pasta and water until all the water has been absorbed by the pasta, being careful not to let the pasta stick together or to the pot. Check that the pasta is cooked just to al dente. If it is still too firm, add more stock and cook further until it’s absorbed (as you would a risotto)

Once the spaghetti is cooked, remove from the flame and add the parmesan, pecorino and a generous portion of freshly ground pepper. Mix through well- you will see that the remaining moisture in the pasta mixes with the cheeses to ‘self-sauce’

Sprinkle the diced girolle mushrooms on the base of the serving plate and then season with quality virgin olive oil. Serve the pasta into portions over the mushrooms and then add the mussels, with a few still in the shell over the pasta. Serve with extra grated pecorino and diced parsley to garnish if desired.

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11 Responses to “Mamma Mia Ciasa Mia! Could this be the best pasta in Paris?”

  1. coulsoncarla June 23, 2012 at 10:16 am #

    Love pasta!! Hard to keep up to Francesco’s mother’s standards though….so will pop this recipe into the repertoire and see how I go 🙂
    Rachel linked you on my blog yesterday and added to my blog roll.
    here is post http://carlacoulson.com/week-2-taking-better-pictures-people-pics-with-emotion/#comments

    Carla x

  2. Mathilde's Cuisine June 1, 2012 at 5:17 pm #

    woo, woo, woo, … So want to go to this place now! On my looooooooong list! Thank you!

  3. parisbreakfast May 22, 2012 at 9:56 pm #

    omg that 1st pic of the moules has me salivating
    I don’t think I’ve ever had pasta in Paris!
    I’m a virgin but I would love to have this.
    Looks to be tres elegant both here & on Francois Simon!

  4. filingawaycupcakes May 22, 2012 at 4:04 am #

    This recipe is fabulous! I can’t wait to try it.

  5. Shannon (@UrbanChicGuides) May 21, 2012 at 11:04 am #

    Wow – this looks amazing! I want to eat this pasta right now! If only I was in Paris…rather than Sydney…

    • frenchforfoodies.com May 22, 2012 at 2:58 pm #

      When you come to Shannon Paris I know someone by the name of Frederic who will happily take you there! 😉

  6. Dom May 20, 2012 at 1:56 pm #

    For carbo loading, typically before a race like a marathon I would eat a lot of pasta.
    Two restaurants I used to go to:
    La Fabricca, near les Ternes in the 17th
    and Fulvio in the 3rd arrondissement.
    They are more family style kind of restaurants with honest food and reasonable prices.
    By the way Rachel, I would recommend you this blog (which is not mine, nor do I know the blogger) http://www.resto-de-paris.com, I have never been disappointed by their selection!
    Enjoy!

    • frenchforfoodies.com May 20, 2012 at 2:03 pm #

      Thanks Don- Fulvio looks great, I will check it out and I love Sardinian food. I know resto-de-paris too. Thanks!

  7. Stephen May 20, 2012 at 12:16 pm #

    Having regularly visited Paris for many years my heart sank when I noted a Starbucks had taken over a fun restaurant in Le Marais.
    Now they are everywhere and I’m so surprised that Parisians have accepted this insidious Anericanisation in a city famed for its independent specialists ???

  8. Stephen May 20, 2012 at 12:02 pm #

    Looks very good . Certainly one to try.

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