The name is perfect (it means choke the priest), its simple and just plain great ! One can also call this dish.... Home made pasta with Swiss Chard and pancetta (Italian bacon).
YOU'LL NEED:
(serves four)
For the Pasta
- 1 lb of all purpose flour
- 1 egg
- 1/2 cup water
For the Dressing
- 7 oz pancetta
- 3 1/2 oz Swiss Chard
- 2 Tablespoons dry red wine
- 1 minced garlic clove
- 5 oz grated parmesan or romano cheese
- 2 oz butter
- salt to taste (QB recall this means quanto basta)
PREPARATION:
- Put the flour on a pastry board and form a well. Add the egg, water and salt and knead into a uniform dough, let rest for 15-20 minutes covered by a towel or plastic wrap.
- Using a rolling pin or your pasta machine, roll out a large 1/10 inch thick sheet. Cut the sheet thin and roll the slices between the palms of your hands to get 4 to 5 inch long noodles. Put the noodles on a lightly floured baking sheet.
- Place a large skillet over medium heat. Add half of the butter and when melted, add the diced pancetta and saute 5 minutes.
- Then wash, dry and roughly chop the Chard, cook it with the pancetta for 2-3 minutes, then add the wine. When the wine evaporates, adjust the salt and remove the pasta sauce from the heat.
- Cook the pasta in a large pot of boiling, salted and Oiled (drizzle about a tablespoon) for 5-7 minutes.
- Drain and toss carefully with the remaining butter, grated parmigiano or romano cheese and the pasta sauce.
ENJOY with a nice red wine!!!!
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