Maccheroncelli with Guanciale al Brandy Sugo

 

Fancy some quick pasta lunch? Try this recipe, it’s very tasty and prepared in less than 30 minutes, unless you want to let simmer the sugo for some longer for even more taste!
Ingredients for 2 persons:
300gr Pancetta (not our cat Pancy of course!), I used Guanciale aged in brandy. Basically any type of greasy bacon works.
300-400ml canned tomatoes
3 garlic cloves
2 spring onions
Small tin of peas
Oregano, Thym, Salt, Pepper, spicy olive oil, chilli flakes, bay leaves
500gr Pasta, me: Rummo Maccheroncelli
In a deep pan, fry the Pancetta without adding oil. When slightly brown, add garlic and onion, stir fry for 2-3 minutes, add 1-2 teaspoons of the spiced oil, thym and oregano.
Now add the Tomatoes and the salt, pepper, bay leaves and chilli flakes. Stir well. Add the peas and let simmer on low heat.
Meanwhile, boil water in a pan, add salt and the pasta, cook as per instructions. Me, usually 2 minutes less to really have them al dente.
Add the pasta to the sugo, stir well and serve. For those who like it, add grated Parmesan cheese. Buon appetito!
43C9E3ED-7B04-425D-AE05-2658673F2E1A
Advertisements

Polenta con Pancetta

When it’s foggy outside it’s time for a heartwarming lunch. Today, I tried Polenta con Pancetta. It is very simple to cook and tastes yummy, well, we are in Foodie’s heaven here in the Piedmont and getting excellent ingredients is easy, so even the simplest meal becomes a feast!

Ingredients for about 8 servings:

440 g Semolina (me farina di Mais Fine Mulino Marino)
2liters of water
100 g Parmesan grated
80 g Pancetta (if not available use bacon)
Salt, pepper, aniseed, thym, rosemary

Bring the water to boil, add salt and the semolina. Stir very well to ensure all lumps are dissolved. Turn down the heat to the lowest flame and let the polenta simmer for 60 minutes, stirring well every now and then. Towards the end, add the spices and the cheese.
Prepare a baking dish by layering half of the pancetta on the bottom of the pan. Top with the polenta and add the other half of the pancetta on top of the polenta.
Bake in the oven at 180c for about 15 minutes until the pancetta gets crispy.

Enjoy alone or with grilled sausages, or any kind of stew.

Ps: and while I was cooking, the sun came out 👍☀️