In 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
1/3 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.