Festive trenette con guanciale, cipolle e broccoli romano

pancetta slicesIn my previous life I  may have been Italian.  Why?  Something draws me to Italian food, wine, scenery and people.  I got my first subscription to La Cucina Italiana yesterday and read it from front to back last evening.  The cover picture showed a pasta bowl festive Trenette with Guanciale, Romanesco and Ragusano cheese.  I decided if I didn’t have to work tonight I would attempt to make this dish.  It turned out amazingly delicious even though I misread one of the steps of the dish.  Pasta with fresh broccoli florets, Guanciale (Pancetta), onions, garlic, Italian tomato paste double concentrate, olive oil, capers  Parmesan and Ragusano cheese (which I could not find-but a side note said I could substitute Pecorino Romano in place.

I chopped, diced and grated all ingredients necessary for the dish~and prepared everything just before the football game began.  I served with Italian Sesame bread sticks.  I was surprised how robust the flavor was with such few ingredients.  Jake and Lani thought it was delicious as well.  This dish could be easily vegetarian, but I do believe the Pancetta added this smokey eliment that penetrated the noodles and sauce.

Recipe calls for 45 minutes cook time and 4-6 servings.

5 cups small broccoli florets

1/4 pound guanciale or pancetta diced into quarter-inch pieces.

2 tablespoons extra virgin olive oil

1 clove garlic gently smashed and peeled

1 large onion thinly sliced

1/3 cup tomato paste double concentrate if available

1 tablespoon capers

1 pound trenette or linguine (I used linguine)

3/4 cup freshly grated parmigiano-reggiano

1 tablespoon flat leaf parsley

3/4 cup ragusano cheese (pecorino romano maybe substituted)

In a large pot of boiling salted water cook broccoli florets until tender (about 7 minutes)  Using a slotted spoon or small colander transfer the brocoli out into a bowl and cover-save broccoli water.  In a large pan combine pancetta, oil and garlic; cook over medium high heat until the edges of pancetta turn brown.  Add onions and pinch of salt cook stirring occasionally for one minute; reduce heat, cover and cook 5 more minutes; add tomato paste, capers and  1 1/4 cup of broccoli water; reduce heat to low, cover, for about five minutes until onion is crisp-tender then remove from heat.  Return water you cooked broccoli in and add linguine; cook until pasta is al dente, drain and transfer to serving bowl; then add sauce, parmigiano-reggiano and flat leaf parsley-toss lightly, add broccoli and toss lightly and top with pecorino cheese.  Serve.

 

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About m

blessed in life. Nature lover, fly fishing enthusiast, school girl, mother, grandmother, wife, dog lover.
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