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. BUcatini You Work Hard on Your Menu . . . Leave the MAGIC to Chef Paul! Choose From 28 Magic Seasoning Blends Products Serve this salad as a canapé inside the Grana Padano curls by dicing the components. Chef Paul Prudhomme stands for quality and he proudly offers his line of all-natural, Magic Seasoning Blends (17), Magic Sauce & Marinades (4), Magic Chiles (7) and Smoked Meats (Andouille & Tasso)! 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. Order Direct 800-457-2857 or request products from your local distributor. Save $5 when you order or send for mail-in certificate and save on your first order! Ba Tomato Sweetgallon 1 Yield: sil Sauce oil ¼ cup vegetable pped 7 cups onions, cho f Paul ® 3 tablespoons Che Magic This extremely versatile sauce can be substituted for tomato sauce or marinara sauce. The sauce can be cooked longer to thicken it for use as a sauce for lasagna, parmigiana and pizza. ltry Prudhomme’s Pou ® or or Barbecue Magic ® or Herbal Seafood Magic gic™ 2 Pizza and Pasta Ma t. Cook, stirring, for skillet over high hea and the onions in a and stir well. Add the Combine the oil Blend of your choice, gic Seasoning Stir well. Bring minutes. Add the Ma k and brown sugar. tomatoes Add the tomatoes, stoc until acid taste from garlic and stir well. t to a simmer. Simmer hea the butter and to a boil, then reduce ove from heat. Add Rem r. Stir occasionally. to use. is gone, about 1 hou rigerate until ready by Paul Prudhomme il butter is melted. Ref Copyright © 2001 the basil. Stir well unt 3 14 7 7 minced tablespoons garlic, shed cups tomatoes, cru unsalted cups chicken stock, wn sugar, tablespoons light bro firmly packed ter, unsalted 6 tablespoons but pped cho ¼ cup fresh basil, Questions? Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com www.chefpaul.com 01.20.2010 15:08 CM15125_0210.pdf Winter 2010 | 21 CeleBRATeD CHefS CookBook