Tag Archives: pancetta

Red Wine Pasta

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Red Wine Pasta

This one is adapted from David Tanis, New York Times – City Kitchen. Don’t use a very expensive wine for this but one at least good enough to drink. You can use Chianti, Merlot or Pinot Noir.
Put on a pot of salted water to boil. Add a cup of the wine and lower the heat.

Sauté the pancetta in the oil. Remove it when it browns. Then add the onion, salt and pepper. Fry the onion until its softened. Add the garlic and tomato paste – stir and coat the onion. Then the bay leaf and the rest of the bottle of wine. Raise the heat and let it reduce – about 10 minutes.
Bring the pasta water back to a boil and cook the pasta until almost done. Reserve a cup of pasta water and drain the pasta. Add the pasta to the sauce and stir as it absorbs it. Add some pasta water if the sauce is too thick.
Stir in the browned pancetta, the butter, parsley and Parmigiana. Check for seasoning. Serve with more grated Parmigiana.

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Pasta All ‘Amatriciana with Veal

Pasta All ‘Amatriciana with Veal
Some people say Amatriciana can only be made with guanciale and served over bucatini pasta. Sometimes I make it with guanciale, sometimes with pancetta and this time I used porcetta. And I never serve it with bucatini. I find bucatini unmanageable. It has a mind of its own when you twirl it on your fork and it inevitably spots your shirt with sauce. So, I’m using short fusilli.

 

Pasta All ‘Amatriciana with Veal

Drain a can of plum tomatoes and cut them length-wise into ½ in. strips. Save the liquid from the can. In a frying pan, sauté porcetta until brown and crisp and remove. Brown the veal in the porcetta fat and remove it.


Lightly sauté the sliced onions in oil and add the chopped garlic in a pot. Don’t brown. Add salt, black pepper and red pepper to taste.  Add the tomatoes to the onions in the pot.


Don’t add the tomato liquid until the tomatoes fry for a bit. Then add the liquid, porcetta and veal to the pot. Deglaze (the Le Fond post tells you all about deglazing ) the pan that you browned the porcetta and veal in with ½ cup each of water and red wine and add to the sauce in the pot. Stir it and bring it to a boil. Taste for seasoning. Lower the heat and let it simmer for 20 minutes.

Now’s the time to make the pasta. Cook it until almost done. Remove the veal from the sauce and stir in the pasta to finish cooking it in the sauce. Serve with grated cheese, maybe Pecorino Romano if you have it. Amatriciana should have a little heat to it so add lots of black or red pepper.


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Robert Iulo at Yelp

Pasta with Cauliflower and Pancetta

Pasta with Cauliflower and Pancetta

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A simple cucina povera recipe – pasta and cauliflower – dressed up with pancetta, breadcrumbs, walnuts and currents. A friend got me this recipe from his grandmother. She was born in Trapani so I’m assuming that’s where this recipe originated. Her instructions were ‘some’ of this, ‘enough’ of that and ‘cook it until it’s done.’ I tried it a few times and this is what I came up with. (Bacon is not a substitute for pancetta. It’s too smokey. If you don’t have pancetta, use some diced pork or no meat at all.)

Pasta with Cauliflower and Pancetta

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Soak the currents in warm water for 15 minutes. Sauté pancetta until it starts to brown then add breadcrumbs. Mix and brown crumbs, then add walnuts and drained currents. Mix and simmer for a few minutes, then remove and wipe out pan.20160813_182117

Add oil to pan and put in cauliflower, salt and pepper, on medium heat. Cook until lightly browned on all sides and softened.20160813_183254

In a pot, sauté onion in oil, salt and pepper. When the onion is softened and transparent, add the stock. When it comes to a boil add the pasta and when it’s almost done add the cauliflower. Deglaze the cauliflower pan with the wine (or water) and add that to the pot. Stir and simmer for a few minutes. Turn off the heat, stir in the parsley and pancetta-bread crumb mix and stir. It’s ready to serve.20160813_185429

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Made with orange cauliflower – tastes the same but has an new look.

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