Tuesday, May 11, 2010
Orecchiette con due formaggi, pancetta, spinaci, e fungi
1/2 lb orecchiette (or other shaped pasta)
1/4 lb pancetta, diced
1 cup crimini (or other) mushrooms sliced
1 spring onion (or scallion) chopped
1 cup fresh spinach, stemmed and torn
Extra virgin olive oil
Salt and pepper
1 clove garlic, peeled and halved
1/2 cup heavy cream
1 tsp beef bouillon concentrate
1/2 cup reggiano and compté, grated
2 -3 tbsp chicken stock
Boil water for pasta. Dice the meat. Chop the onions. Grate the cheese. Slice the mushrooms. Wash and tear the spinach.
Add cream, garlic, and beef stock concentrate to a sauce pan and simmer, gently.
Add pasta to the boiling water and cook for the recommended time on the package -- 12 - 13 minutes.
Heat oil in a small sauteuse over medium flame; add the onion and sweat until softened. Add the pancetta, and cook until it renders most of its fat. Add the mushrooms and more oil. Cook until the mushrooms are tender.
Toward the end of the pasta's cooking time, add cheese to the cream sauce and stir to blend. Remove and discard garlic.
Top the pancetta and mushroom mixture with the spinach, add the chicken stock, and cover. Reduce heat to very low.
Drain the pasta and add to a serving bowl. Add the cream sauce and toss to coat. Add the spinach, pancetta, and mushrooms, and toss. Season with black pepper and serve.
An Italian or Californian Arneis is a perfect match with this. Use any combo of cheeses you happen to have around, as long as one of them is parmesan.