This week, a unique, light pasta dish featuring egg and pancetta. Also, a variation on Antonina’s famous house salad dressing is revealed. Join Jim & Marilyn Bero for some great recipes and ideas you can take into your own kitchen.

EGG FETTUCINI ALLA CARBONARA

Heat in a large pot
5 ounces of pancetta cut into 1/2 inch strips in 1 tablespoon of olive oil
Add t tablespoon fresh black pepper
Cook for 7 minutes and remove from the heat
Separate 6 eggs
Boil 1 pound Egg Fettucini in salted water till al dente

Drain and reserve 2/3 cup of pasta water
Return pot with pancetta to medium heat
Add reserved pasta water
Add egg whites, whisk until frothy
Add cooked pasta and 1/3 cup grated pecorino cheese
Remove from heat and add yolk, stir into pasta, garnish with parsley and cheese

ANTONIA’S HOUSE SALAD DRESSING
Found on Bridge Street Bridge with the help of Peter Koch
Interpreted by Jim Bero

In a salad bowl 2 tablespoons of Gem Oil ( if you can’t find Gem oil use 1 tablespoon if olive oil and 1 tablespoon of canola oil)
1 tablespoon apple cider vinegar
Add 1/8/teaspoon of garlic powder, season with salt and pepper and mix in a metal bowl
Add iceberg lettuce or 2 inch slices of escarole washed, drained and dried
Mix well to coat (use your hands)
Sprinkle with grated parmesan cheese and dried oregano
Serve

PASTA ALLA VONGOLE
Linguine with clams sauce

Heat in a large pot 6 tablespoons olive oil, 3 minced garlic cloves, cook for 1 minute
Add 6 tablespoons of dry white wine, 1/8 teaspoon hot red pepper flakes, 2 dozen small clams
Cook 5 minutes, shaking the pan until the clams start to open
Remove clams to a bowl

Add 1 pound cooked pasta ( al dente) and 1/2 cup pasta water to the clam broth and wine.
Heat and stir
Add clams, toss, cook 2 minutes
Stir in a 1/2 cup chopped fresh parsley and serve.

SEMOLINA AND ESCAROLE SOUP
from the provence of Pulgia

Heat in a large pot, 2 tablespoon butter, 2 cups sliced scallions including the green ends
2 cups cleaned and chopped escarole, salt and pepper to taste,
cook for 3 minutes
Add 6 cups of hot chicken stock, bring to a boil and add very slowly 1 cup of semolina stirring
cover ,simmer for 20 minutes
Add 1 can drained cannelini beans
heat for 3 minutes
Serve topped with grated parmesan and sprinkling of olive oil

Podcast: Play in new window | Download | Embed

Subscribe: RSS