Tantalizing starchy side dishes, with California wine pairings by Marlene Rossman
Todd Stein, executive chef, formerly of Cibo Matto, Chicago, http://cibomatto.therestaurantsatthewit.com Yield: 1 serving 6 oz. bucatini pasta 1 T. extra virgin olive oil 4 oz. pancetta, sliced into 1/4” cubes 2 T. Pecorino Romano cheese, freshly grated, plus more for serving 1 t. cracked black pepper, plus more for serving Salt, as needed 2 T. parsley, coarsely chopped 1 duck egg yolk Method (1) In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 T. cooking water. (2) Meanwhile, in a large skillet, heat the oil. Add the pancetta, and cook over moderate heat until most of the fat has been rendered, 7 minutes. (3) Add the hot pasta to the skillet, and stir to coat, 1 minute. Remove from heat. Stir in the reserved pasta cooking water, Pecorino Romano and cracked black pepper. (4) Season with salt, put the pasta into a bowl, and sprinkle with parsley, and garnish with more pepper and cheese. Place duck egg yolk on top of pasta, and serve. Wine pairing: A rich prep needs a big wine, and the hearty “Cal-Ital” Guglielmo Sangiovese Private Reserve 2007 (California) can stand up to the pancetta, Pecorino and duck egg. Though this bucatini dish seems simple, the quality of ingredients and the care of preparation take this perfectly al dente side pasta over the top.
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Potato, Pancetta and PlUm tomato Salad with Grana Padano cUrlS
Grana Padano, www.granapadano.com Yield: 4 servings 1 lb. 2 oz. baby new potatoes 2 oz. Grana Padano cheese, finely grated 4 oz. pancetta cubes, chopped 4 oz. mixed salad leaves, such as baby greens and radicchio 4 oz. baby plum tomatoes, halved 1 bunch spring onions, thinly sliced 4 T. Italian olive oil Balsamic vinegar, as needed Method (1) Cook potatoes in lightly salted boiling water until tender, 15 minutes. (2) Meanwhile, make Grana Padano curls. Preheat a hot grill. Sprinkle small mounds of cheese, about 1 T. each, on to nonstick baking sheet, allowing plenty of room to spread. Grill until melted, bubwww.chefmagazine.com
bling and golden brown. Carefully peel them off one at a time while still warm; wrap loosely around rolling pin to curl. Cool completely. (3) Heat a frying pan, and add pancetta. Cook until crispy, then drain on paper towels. (4) Arrange salad leaves on 4 serving plates; top with potatoes, tomatoes and spring onions. Drizzle each salad with 1 T. olive oil and balsamic vinegar to taste. Arrange Grana Padano curls on each salad, and serve immediately. Wine pairing: Villa Mount Eden Pinot Noir Grand Reserve 2007 (California) has juicy strawberry flavors and soft tannins, which make it a great match for the pancetta, plum tomatoes and Grana Padano.
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CM15125_0210.pdf Winter 2010
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