[CH] Tonight's Dinner - Farfalle with Pancetta, Peas & Mint

RisaG (radiorlg@yahoo.com)
Mon, 19 Apr 2004 17:07:01 -0700 (PDT) 

I know by the sound of it this doesn't sound spicy but
it has some chile flakes in it, so it is on topic. 

It has been a long time since I've posted a nightly
dinner recipe. We finally got back online last week,
with a new computer, and I wasn't adding to my website
either so I stopped typing a lot into the computer.
Now that the machine is working, and I am typing stuff
into MC again, I decided to post this.

It was just incredibly great.

If you wish it spicier, add more chile flakes. I used
what the recipe called for, which was not much, and it
gave it just a touch of heat which was nice. It isn't
supposed to be overly hot.

                     *  Exported from  MasterCook  *

                   Farfalle with Pancetta, Peas & Mint

Recipe By     : adapted from Don Pintabona, Food &
Wine 2002 Annual, p. 125
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Pasta

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        Sauce:
   1 1/2  tbsp          extra-virgin olive oil
   3      oz            pancetta -- julienne strips
     1/2  lg            Spanish onion -- chopped
   3      cloves        garlic -- thinly sliced
   1      14 oz can     diced tomatoes -- drained
   1      tsp           crushed red pepper flakes
     3/4  cup           frozen green peas -- thawed
                        salt and pepper
     1/4  cup           fresh mint -- shredded
     3/4  cup           ricotta cheese
                        freshly grated parmesan -- for
serving

Put a large pot of water on the stove and bring to a
boil. Add salt, until it tastes a bit like salty sea
water, and cook the farfalle until al dente. Drain
well, reserving 1/2 cup of cooking water.

Meanwhile, in a deep skillet (or chicken fryer), heat
the oil until shimmering. Add the pancetta dn cook
over moderately high heat until brown, about 5 minutes
(took less because the skillet was so hot). Using a
slotted spoon, remove to paper towels. Set aside. Add
the onion to the skillet and cook over moderate heat,
stirring frequently, until soft, about 5 minutes. Add
the garlic and cook until it begins to brown, about
3-4 minutes. Add the tomatoes and crushed red pepper
flakes and cook for 2 minutes. Remove from heat and
puree with a hand blender (or let it cool a bit and
put it in a real blender and blend it until pureed).
After blending, put it back in the pan (if using a
blender), and add the peas, salt and pepper. Cook for
another minute to heat the peas.

Add the farfalle to the skillet along with the
reserved cooking water. Toss over moderate heat until
coated well with sauce. Stir in the pancetta and mint.
Transfer the pasta to bowls. Put a dollop of ricotta
on each serving. Pass parmesan at the table.

Serve with Garlic Bubble Loaf.

                   - - - - - - - - - - - - - - - - - -


Serving Ideas : Garlic Bubble Loaf

NOTES : Risa's notes:

This is so amazingly good. Worth making again and
again. Good without the mint too. Don't omit the
ricotta. It gives the sauce a creaminess without the
fat from heavy cream.


RisaG


	
		
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