When it comes to Pasta dishes, the possibilities are endless. A few simple ingredients makes for one great, wholesome dish. I had some fresh Arugula that I needed to use and a small piece of Pancetta. You can make this dish without the Pancetta, for those of you who are strictly vegetarian or if you just want something light and wonderful and still have a great result. I was craving something salty. The combination is heavenly. In less time that it takes to boil pasta, you can have this ready and really impress your guests. Buon Appetito!
Ingredients: Serves 4
3 tablespoons olive oil
One clove of garlic diced
One large skillet to accommodate your ingredients
3-4 ounces of pancetta sliced fine into tiny pieces
About one 10 ounce package of Arugula, cleaned, washed and dried
12 ounces of your favorite, good quality, imported, Italian pasta
Large pasta Pot filled with ample water to boil (about 4-5 quarts)
Be sure and use ample water as your pasta will expand and needs room to cook. Don't forget the salt, about 2 tablespoons to be added to the water, before it comes to a rolling boil.
A lid for your pasta Pot (To help bring your pasta, quickly up to a boil again once added to the water).
Method:
Place your oil in the skillet and heat to medium. Cook your pancetta until Brown and crisp. Add your garlic and give it a mix until your garlic is fragrant (within seconds, since your pan is still hot). Turn your heat off and add your Arugula. Place a tight fitting lid over your Arugula and turn your heat off. Move the pan to cooled burner and let rest. After about 2 minutes or so, your Arugula will be wilted and ready to toss with your pasta.
Once mixed, your Arugula will be nicely coated and will not require any additional oil. Cook your pasta to al dente, drain well and toss with some Fresh, Parmigiano Reggiano.
Buon Appetito!
Please excuse the absence of a photograph on this Blog, as Google and Blogspot are both having uploading issues. Since many of you are requesting this Potato side dish recipe, here it is. I will add the photograph later. You can also view it on my Facebook page. www.facebook.com/sundayatthegiacomettis
This potato dish, is very much like a Potato Gratin. Please keep that in mind when using a cheese that does not have a creamy melting point. Almost any creamy, cheese will do. I chose a soft Gorgonzola. I do not suggest it if you are sensitive to the smell of Gorgonzola, as it can be extremely fragrant when it melts. I can assure you, it's quite delicious. Buona Giornata! Barbara
Serves 4 generously
Ingredients:
3 medium/large red potatoes, cleaned, dried and sliced as thin as possible into rounds (like chips).
2 tablespoons of butter for your potatoes
1 tablespoon of butter to coat your baking dish
One medium Onion Sliced thin in strips
one cup of dry, white wine
1 teaspoons of kosher salt
1 teaspoon of black pepper
4oz of pancetta sliced in 1/4 inch pieces (tiny square pieces)
4-6 ounces of your favorite, semi soft cheese. I used some fresh Gorgonzola, crumbled.
One large skillet (oven capable) or One baking dish. I used the baking dish option.
Method: Clean and slice your potatoes and submerge them with water with a little pinch of salt. Let stand about 5 minutes, drain and dry. Set the potatoes aside.
Heat some butter in a large enough skillet that can accommodate your ingredients. (Do not let your pan get to hot. You don't want to burn the butter. Medium heat is best, as it helps to provide a nice coating on your potatoes and onions).
Add your pancetta or bacon. Cook until crispy and fragrant. Set them aside in a bowl to cool. In the same pan, Add your onion and cook until they are wilted and fragrant. Add your potatoes and coat. Cook your potatoes for about 7-10 minutes, adding your wine, midway. Cook until your liquid had just about evaporated and turn your heat off.
In the meantime, preheat your oven to 375F degrees. Coat your baking dish with remaining tablespoon of butter. Carefully transfer your potatoes and onion into your baking dish, lining your potatoes so they slightly overlap. Be sure to pour out all of your contents into the baking dish including any onion and liquid that have remained in the pan. Sprinkle with pepper, your pancetta and your crumbled cheese. Place into the oven for 25-30 minutes until everything is golden brown and slightly crispy looking on top. Serve as a side dish alongside a thick Steak, that has been seared on the grill with Rosemary. Buon Appetito.
Special Note: If you are using an oven proof skillet, you can use it to follow through into the oven. It might not look as pretty in the end but it will still be delicious. Be sure and sprinkle the additional butter over the potatoes. With moderation, anything is possible. Enjoy!
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