prep time: tbd
cook time: tbd
servings: 2
breadcrumbs ingredients:
2 cups bread cubes from fresh or day-old loaf
3 tablespoons olive oil
salt
kale ingredients:
2- 3 ounces pancetta - diced into small cubes
1 pound kale - center ribs and stems removed
salt
1 sprig rosemary
1 chile de arbol
1 cup yellow onions - sliced
2 garlic cloves - mined
2 eggs
splash of vinegar
pepper
olive oil
breadcrumbs steps:
1. place bread in a food processor and pulse until crumbs are coarse. toast crumbs in olive oil in a large skillet over medium-high heat, tossing frequently, for about 5 minutes or until crumbs are crunchy and golden brown. season with a pinch of salt an let cool on a paper towel-lined plate.
kale steps:
1. bring a large pot of water to a boil over high heat. add 1 tablespoon salt. working in batches, blanch kale for 2 minutes. drain, let cool, and squeeze out excess water with your hands. coarsely chop. set aside.
2. place the pancetta in a large saute pan over low heat and cook covered for 15 minutes. remove cover and cook for about 5 minutes more or until the fat has rendered and the pancetta is crisp. remove pancetta with a slotted spoon and place on a paper towel-lined plate. set aside.
3. add 3 tablespoons olive oil to the pan with the pancetta fat and place over medium heat. add the rosemary sprig and chile and let sizzle, shaking pan every so often, for about a minute. reduce heat to medium-low and add onion. season with 1/32 teaspoon salt. cook for 2 minutes, then add the garlic. continue cooking stirring every so often until onion is soft and starting to brown, about 5 - 7 minutes. discard rosemary and chile. add remaining 2 tablespoons oil and kale, stir to coat. season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring every 5 - 10 minutes, until kale turns almost black and is slightly crisp at edges, about 30 minutes total.
4. bring a small shallow saucepan to a simmer. crack each egg into a small bowl or ramekin. sprinkle a couple of teaspoons of vinegar into the pot of water. when the kale has cooked for about 25 minutes, adjust the heat of the water so that it's barely simmering. use the handle of the wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. repeat with the other egg. adjust the heat to keep the water just below a simmer. set the timer for 3 minutes. using the slotted spoon, lift one egg up from the water and shake it. the yolk should jiggle a little bit, but shouldn't look too loose. when the eggs are cooked to your liking, remove each one with a slotted spoon and transfer to a paper towel-lined plate.
5. When the kale has finished cooking, stir in 1/4 breadcrumbs and the pancetta. taste and adjust seasoning if necessary. divide the kale mixture between two bowls. top each with an egg. season with salt and pepper.
- goop, february 2014
Showing posts with label pancetta. Show all posts
Showing posts with label pancetta. Show all posts
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
10.10.2012
polenta with peas and pancetta
prep time: 15 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 tablespoon olive oil
2 - 3 slices pancetta - cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
salt
pepper
1 cup frozen peas
parmigiano-reggiano
steps:
1. heat the oil in sauce pot over medium-high heat. ad pancetta cook until crisp, 5 minutes then remove to a plate.
2. add the liquids to the sauce pot and bring boil. whisk polenta into the liquid and continue to whisk 2 - 3 minutes to thicken. season with salt and pepper and stir in peas to heat through 1 minute more.
3. remove from heat, stir in cheese and adjust seasoning as needed. garnish with pancetta.
- food network
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 tablespoon olive oil
2 - 3 slices pancetta - cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
salt
pepper
1 cup frozen peas
parmigiano-reggiano
steps:
1. heat the oil in sauce pot over medium-high heat. ad pancetta cook until crisp, 5 minutes then remove to a plate.
2. add the liquids to the sauce pot and bring boil. whisk polenta into the liquid and continue to whisk 2 - 3 minutes to thicken. season with salt and pepper and stir in peas to heat through 1 minute more.
3. remove from heat, stir in cheese and adjust seasoning as needed. garnish with pancetta.
- food network
5.02.2012
three cheese balsamic pancetta mac n cheese
prep time: tbd
cook time: 15 - 20 minutes
servings: tbd
ingredients:
2 3-ounce packages of thinly sliced pancetta
2 tablespoons balsamic vinegar - separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary - minced
2 1/2 cups whole milk - warmed
1/2 cup half and half - warmed
6 ounces gouda cheese - shredded
4 ounces fontina cheese - shredded
2 ounces smoked gouda cheese - shredded
10 ounces cavatappi pasta
salt
pepper
steps:
1. heat oven to 400 degrees. place a large pot of water over high heat and cover. roll up the pancetta slices and slice into strips. in a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3 - 4 minutes. drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. allow the cooked pancetta to drain on a paper towel and set aside.
2. in a medium sized saucepan over medium heat, melt the butter. when the butter has melted, whisk in the 4 tablespoons of flour. continue to cook and whisk the flour for about 3 0seconds. add the rosemary and continue to cook for another 30 seconds. slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps. allow the sauce to come to a simmer, stirring constantly.
3. while waiting for the sauce to simmer, liberally salt the pot of boiling water. add the pasta to the water and cook for about a minute less than package directions.
4. when the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontine cheese until melted and the sauce is smooth. remove from heat and stir in about 1 tablespoon of balsamic vinegar. season with salt and pepper to taste. drain the cook pasta and stir into the cheese sauce until combined.
5. pour the macaroni mixture into a 13 x 9 baking dish, and sprinkle with half of the smoked gouda. top with the cooked pancetta and then the remaining smoked gouda.
6. bake for 15 - 20 minutes or until the topping is crisp and the cheese is bubbly. if the pancetta starts to get too dark, cover with a piece of aluminum foil. serve hot.
- navy wife cook
cook time: 15 - 20 minutes
servings: tbd
ingredients:
2 3-ounce packages of thinly sliced pancetta
2 tablespoons balsamic vinegar - separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary - minced
2 1/2 cups whole milk - warmed
1/2 cup half and half - warmed
6 ounces gouda cheese - shredded
4 ounces fontina cheese - shredded
2 ounces smoked gouda cheese - shredded
10 ounces cavatappi pasta
salt
pepper
steps:
1. heat oven to 400 degrees. place a large pot of water over high heat and cover. roll up the pancetta slices and slice into strips. in a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3 - 4 minutes. drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. allow the cooked pancetta to drain on a paper towel and set aside.
2. in a medium sized saucepan over medium heat, melt the butter. when the butter has melted, whisk in the 4 tablespoons of flour. continue to cook and whisk the flour for about 3 0seconds. add the rosemary and continue to cook for another 30 seconds. slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps. allow the sauce to come to a simmer, stirring constantly.
3. while waiting for the sauce to simmer, liberally salt the pot of boiling water. add the pasta to the water and cook for about a minute less than package directions.
4. when the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontine cheese until melted and the sauce is smooth. remove from heat and stir in about 1 tablespoon of balsamic vinegar. season with salt and pepper to taste. drain the cook pasta and stir into the cheese sauce until combined.
5. pour the macaroni mixture into a 13 x 9 baking dish, and sprinkle with half of the smoked gouda. top with the cooked pancetta and then the remaining smoked gouda.
6. bake for 15 - 20 minutes or until the topping is crisp and the cheese is bubbly. if the pancetta starts to get too dark, cover with a piece of aluminum foil. serve hot.
- navy wife cook
4.11.2012
creamy spring peas with pancetta
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
2 cups shelled fresh english peas or thawed frozen peas
1 pound sugar snap peas - trimmed
1/4 pound snow peas - trimmed and thinly sliced
4 ounces pancetta - chopped
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 lemon - juiced
pepper
steps:
1. bring a large pot of salted water to a boil over high heat. fill a large bowl with ice water. add english peas to the boiling water and cook until tender, about 1 minute (if using frozen pea, do not add them until step 3). add the snap peas and cook until bright green, about 2 minutes. add the snow peas and cook 30 seconds. drain the peas and plunge into the ice water to cool.
2. cook the pancetta in a large skillet over medium heat until crisp, 8 - 10 minutes. transfer to a paper towel-lined plate with a slotted spoon. add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minutes. whisk in the chicken broth and cream and cook until reduced by 1/3, about 6 minutes.
3. drain the peas, shaking of the excess water, then add to the skillet (add the frozen peas here). cook, stirring, until heated through, 3 - 5 minutes. stir in the lemon juice and season with salt and pepper. transfer to a serving bowl and top with pancetta.
- food network magazine, april 2011
cook time: tbd
servings: 6 - 8
ingredients:
2 cups shelled fresh english peas or thawed frozen peas
1 pound sugar snap peas - trimmed
1/4 pound snow peas - trimmed and thinly sliced
4 ounces pancetta - chopped
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 lemon - juiced
pepper
steps:
1. bring a large pot of salted water to a boil over high heat. fill a large bowl with ice water. add english peas to the boiling water and cook until tender, about 1 minute (if using frozen pea, do not add them until step 3). add the snap peas and cook until bright green, about 2 minutes. add the snow peas and cook 30 seconds. drain the peas and plunge into the ice water to cool.
2. cook the pancetta in a large skillet over medium heat until crisp, 8 - 10 minutes. transfer to a paper towel-lined plate with a slotted spoon. add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minutes. whisk in the chicken broth and cream and cook until reduced by 1/3, about 6 minutes.
3. drain the peas, shaking of the excess water, then add to the skillet (add the frozen peas here). cook, stirring, until heated through, 3 - 5 minutes. stir in the lemon juice and season with salt and pepper. transfer to a serving bowl and top with pancetta.
- food network magazine, april 2011
9.25.2011
spaghetti all carbonara
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti
5-ounces slices pancetta (about 8 slices
3 tablespoons extra-virgin olive oil
9 large eggs (6 whole eggs, 3 separated)
1 cup freshly grated pecorino romano + more for serving
1 cup freshly grated parmigiano reggiano + more for serving
salt
2 tablespoons pepper + more to taste
steps:
1. bring 6 quarts of water to a boil in a large pot and add 3 tablespoons salt. drop the paste into the boiling water.
2. slice pancetta into 1-inch strips. in saute pan with olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned.
3. crack 6 eggs into large serving bowl. separate 3 eggs, adding the whites to the 6 cracked whole eggs. set aside the yolks in their shells on a bed of salt.
4. whisk the eggs well. add the grated pecorino romano and whisk together.
5. stir pancetta and add small ladle of pasta water to slow down the cooking. allow pancetta to cool for a minute and add another small ladle of pasta water.
6. take a ladle of beaten eggs and stir it into the pan with the pancetta and past water. working quickly, stir the egg pancetta mixture and as soon as the eggs start to thicken and set just slightly, add them to the rest of the room temperature beaten egg mixture. whisk furiously for 30 seconds to combine the two mixtures.
7. when pasta is al dente, drain the pasta (reserving the pasta water). add the pasta to the egg mixture, stirring and tossing well to coat, approximately 30 seconds. stir in the parmigiano reggiano and mix well again. add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and further cook the egg.
8. gently drop the 3 egg yolks into pasta. add more of the grated cheeses and pepper on top. bring the dish to the table. just before serving, stir the yolks into the pasta so they will cook. serve the pasta and finish with grated parmigiano reggiano and pepper.
- goop, march 2011
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti
5-ounces slices pancetta (about 8 slices
3 tablespoons extra-virgin olive oil
9 large eggs (6 whole eggs, 3 separated)
1 cup freshly grated pecorino romano + more for serving
1 cup freshly grated parmigiano reggiano + more for serving
salt
2 tablespoons pepper + more to taste
steps:
1. bring 6 quarts of water to a boil in a large pot and add 3 tablespoons salt. drop the paste into the boiling water.
2. slice pancetta into 1-inch strips. in saute pan with olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned.
3. crack 6 eggs into large serving bowl. separate 3 eggs, adding the whites to the 6 cracked whole eggs. set aside the yolks in their shells on a bed of salt.
4. whisk the eggs well. add the grated pecorino romano and whisk together.
5. stir pancetta and add small ladle of pasta water to slow down the cooking. allow pancetta to cool for a minute and add another small ladle of pasta water.
6. take a ladle of beaten eggs and stir it into the pan with the pancetta and past water. working quickly, stir the egg pancetta mixture and as soon as the eggs start to thicken and set just slightly, add them to the rest of the room temperature beaten egg mixture. whisk furiously for 30 seconds to combine the two mixtures.
7. when pasta is al dente, drain the pasta (reserving the pasta water). add the pasta to the egg mixture, stirring and tossing well to coat, approximately 30 seconds. stir in the parmigiano reggiano and mix well again. add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and further cook the egg.
8. gently drop the 3 egg yolks into pasta. add more of the grated cheeses and pepper on top. bring the dish to the table. just before serving, stir the yolks into the pasta so they will cook. serve the pasta and finish with grated parmigiano reggiano and pepper.
- goop, march 2011
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