INGREDIENTS
-
8 slices higher-welfare pancetta or dry-cured smoked streaky bacon
-
1 handful fresh rosemary, thyme or summer savory, leaves picked
-
1 good knob butter
-
2 cloves garlic, peeled and finely sliced
-
2 parsnips, peeled and finely sliced
-
455 g dried tagliatelle
-
1 good handful Parmesan cheese, grated
-
sea salt
-
freshly ground black pepper
-
1 tablespoon olive oil
Method
Parsnip and pancetta together are slightly unusual but make a
bloody good combo. Since discovering how well they work I've been using
them in soups, risottos, roasts and casseroles.
In a large,
non-stick frying pan, fry your pancetta and herbs in the olive oil for 2
minutes, then add the garlic and parsnips. Cook for a further 3 minutes
on a medium heat, until the pancetta is slightly golden and the
parsnips have softened nicely. Cook your tagliatelle in salted boiling
water according to packet instructions, then drain, reserving a little
of the cooking water. Mix the pasta with the parsnips and pancetta and
stir in the butter and the Parmesan, adding a little of the cooking
water to loosen the mixture and make it creamy and shiny. Season to
taste.
Ingredienti
8 fette di pancetta di maggiore benessere o crudo affumicato pancetta 1 manciata rosmarino fresco, timo o santoreggia, foglie raccolte 1 manopola buon burro 2 spicchi d'aglio, sbucciato e affettato finemente 2 pastinaca, pelate e affettate finemente 455 g essiccati tagliatelle 1 buona manciata di parmigiano, grattugiato sale olio d'oliva 1 cucchiaio di pepe nero appena macinato
Metodo
pastinaca e pancetta insieme sono un po' insoliti ma fare una combo maledettamente bene. Da scoprire come funzionano ho usato loro in zuppe, risotti, arrosti e stufati. In una padella grande e antiaderente, soffriggere la pancetta e le erbe nell'olio d'oliva per 2 minuti, quindi aggiungere l'aglio e la pastinaca. Cuocere ancora per 3 minuti su un fuoco medio, fino a che la pancetta sia leggermente dorata e la pastinaca ammorbidito piacevolmente. Cuocere le tagliatelle in acqua bollente salata secondo le istruzioni del pacchetto, poi scolateli, riservando un po' di acqua di cottura. Mescolare la pasta con la pastinaca e la pancetta e mescolare il burro e il parmigiano, aggiungendo un po' di acqua di cottura per allentare il composto e renderlo cremoso e lucido. Condire a piacere.
8 slices higher-welfare pancetta or dry-cured smoked streaky bacon
1 handful fresh rosemary, thyme or summer savory, leaves picked
1 good knob butter
2 cloves garlic, peeled and finely sliced
2 parsnips, peeled and finely sliced
455 g dried tagliatelle
1 good handful Parmesan cheese, grated
sea salt
freshly ground black pepper
1 tablespoon olive oil
Method
Parsnip and pancetta together are slightly unusual but make a
bloody good combo. Since discovering how well they work I've been using
them in soups, risottos, roasts and casseroles.
In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.
In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.
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