Tag Archives: pancetta

Umami Explosion

I love pasta. I can typically put together a pasta dish in under 30 minutes. This dish came together with ingredients I routinely have in my refrigerator and pantry, which makes it super convenient. But the real deal is how incredibly delicious it was with only 5 ingredients. All those taste sensations are covered, salty pancetta, acidic lemon, and the richness of pecorino. This can easily be doubled to feed a crowd. Add a salad and a crunchy baguette and you have yourself a deeply satisfying meal. You won’t believe how rich it is without using cream.

Don’t use marinated artichokes for this recipe, as their flavor is too sharp and tangy. After draining the artichokes, make sure to pat them dry so they caramelize when added to the pot. Don’t forget to reserve about 2 cups of the cooked pasta water before draining the noodles. You will need it for pureeing the artichokes and building the sauce.

LINGUINE WITH ARTICHOKES, LEMON & PANCETTA

INGREDIENTS:

  • 1 pound linguine or fettuccini
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil, plus more t serve
  • 4 ounces pancetta, chopped
  • 2 14-ounce cans artichoke hearts, drained, patted dry and quartered if whole
  • Zest from one lemon, plus 3 tablespoons lemon juice
  • 1 cup finely grated pecorino or Parmesan, plus more to serve
  • 1/2 cup finely chopped fresh flat-leaf parsley, OR chives, OR basil

INSTRUCTIONS:

  1. In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente, about 10 minutes. Reserve about 2 cups of cooking water, then drain.
  2. In the same pot over medium, heat the oil until shimmering. Add the pancetta and cook, stirring, until crisp, about 3-4 minutes. Using a slotted spoon, transfer to a small plate; set aside. Add the artichokes to the pot and cook, stirring, until beginning to brown at the edges, 3-4 minutes. Remove the pot from the heat. Transfer half the artichokes to a small bowl; add the remainder to a blender. Reserve the pot.
  3. To the artichokes in the blender, add 1/2 cup cooking water, the lemon juice and 1/4 teaspoon each salt and pepper; puree until smooth. In the same pot over medium, bring 1 cup of the remaining cooking water to a simmer, scraping up any browned bits. Add the artichoke puree, the pasta, lemon zest, pancetta, cheese and parsley. Cook, tossing to combine, just until the noodles are heated through, 1-2 minutes; add more reserved water as needed to make a silky sauce. Taste and season with salt and pepper. Transfer to a serving bowl and top with the reserved artichokes, along with additional oil and pecorino or Parmesan.

Serves: 4-6

“Silence more musical than any song.” –Christina Rossetti

Occasional Decadence

My father had many sayings that he would repeat when the mood suited him; but my favorite was, “All things in moderation, including moderation.”  I pretty much live by this code.  I don’t apologize for the occasional desert or rich dish; their just soooo yummy!  This one is no exception.  Cream, pancetta, and garlic take Swiss chard to another level entirely.  You could make it with bacon, but why not hit a home run rather than a base hit?  The first time I made this for my green’s hating brother-in-law, he took seconds (twice).  Another time my nephew pulled the casserole to his place setting and wondered what everyone else was going to eat.  It’s tradition at Thanksgiving, but I can’t help making it at least once a month during the winter season.

SWISS CHARD CASSEROLE

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs (I use ciabatta)
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon Kosher salt, and freshly ground black pepper to taste
  • 2 cups heavy cream
  • 3 slices pancetta, diced
  • 2-3 bunches Swiss chard, wash and spun, stems removed and chopped into 1/4 inch slices (approximately 2 1/2 cups); leaves cut into ribbons (approximately 8-12 cups
  • 2/3 cup freshly grated pecorino cheese

img_5582

img_5583

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F.  Melt 1 tablespoon of the butter and toss it with the breadcrumbs; set aside.
  2. In a medium saucepan, bring the cream and garlic to a boil.  Lower heat and simmer for 8 minutes, reducing the volume slightly.  Season with salt and pepper.
  3. Meanwhile, in a 12 inch non-stick skillet, cook the pancetta over medium heat until crisp and browned.  Drain on paper towels, reserving 1 tablespoon of the fat in skillet.  Add remaining 1 tablespoon of butter to skillet and melt.  Add the chard stems and saute over medium-high heat until they are soft and slightly browned, about 8-10 minutes.  Reduce heat to medium and add chard leaves.  Saute chard for about 3-5 minutes or until wilted.
  4. With tongs, transfer the chard to a gratin or ceramic dish, leaving any excess liquid in skillet.  Spread evenly.
  5. Sprinkle pancetta over chard.  Pour the seasoned cream over chard.  Sprinkle pancetta over cream and chard; top with buttered bread crumbs.  Bake until golden and bubbly, about 25-35 minutes.  Let rest for 10 minutes before serving.

Serves 4-6

img_5585

”Comfort food—food that reassures—is different things to different people.”  –David Tanis

Crazy Love

Certain foods simply go together; peas and mint, tomatoes and basil, apples and pork, mac and cheese, fries and ketchup.  Ooops, I digress.  For me the first spring asparagus inspire endless combinations for salads, soups, omelettes and tarts.  Asparagus have always been my favorite veggie; one of the few that I will only use fresh.  In asparagus, texture is everything!  I have found the combination of asparagus, leeks and pancetta to be down right decadent; I mean who needs chocolate?  Ok…maybe for dessert!

I was taught at a young age, that you “eat with your eyes”, meaning all the visual elements in a recipe matter.  The tender-crisp asparagus, smokey pancetta, the buttery leeks;  the dish is greater than the sum of its parts.  The citrus adds a counter-balance to the richness.  Bingo…seasonal, local and delicious.

Perfect asparagus from our neighbors at Fulton Street Farmer's Market

Perfect asparagus from our neighbors at Fulton Street Farmer’s Market

Crazy Love Asparagus:

  • 4 oz pancetta, cut in 1/4 inch dice
  • 1 Tablespoon unsalted butter
  • 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
  • 1 1/4 cup leeks, thinly sliced crosswise (white and pale green parts only)
  • 4 cloves garlic, minced
  • Zest of one lemon
  • 2 teaspoons orange zest
  • 3 Tablespoons toasted pine nuts
  • 2 Tablespoons fresh Italian parsley, chopped
  • Salt and freshly ground black pepper to taste
  1. In a large non-stick skillet, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden.  Drain on paper towels.
  2. Add 1 tablespoon of butter to pan.  Add asparagus and leeks to pan and saute until asparagus is crisp tender, about 4 minutes.
  3. Add in the drained pancetta, garlic, lemon and orange zest, toasted pine nuts and parsley and saute for about 1 minute, until fragrant.  Season to taste with freshly ground black pepper and salt.  Serve immediately.  Swoon.

I just can't stop making this!

I just can’t stop making this!

“It is spring again.  The earth is like a child that knows poems by heart.”

—-Rainer Maria Rilke

Blog at WordPress.com.