Johanne Killeen shows how to simultaneously make pasta and pasta sauce.
Pancetta and Bitter Greens
Ingredients:
2 Tbs. extra-virgin olive oil
1 oz. pancetta (bacon or ham can be substituted)
1 large garlic clove, minced
1/8 tsp. red-pepper flakes
1-1/2 cup chicken stock
cooked pasta
2 oz. beet greens (or spinach)
3 Tbs. Parmesan cheese
Preparation:
Warm olive oil in a large skillet. Brown pancetta, garlic and red pepper for one to two minutes (until garlic is just golden). Pour in chicken stock and allow the mixture to reduce. Add cooked pasta and continue reducing. Just before serving, add greens and cook until desired doneness. Top with Parmesan.
Potatoes and Gorgonzola
Ingredients:
3 Tbs. unsalted butter
2 Tbs. gorgonzola cheese
1 scant Tbs. minced sage
cooked pasta
2 small potatoes, cubed and boiled
Preparation:
Mix butter, cheese and sage. Add cooked pasta and stir. After several minutes, the pasta will melt the cheese and butter. Toss with cooked potatoes and serve.
Resources Cucina Simpatica: Robust Trattoria Cooking
by Johanne Killeen
HarperCollins Publishers, 2000
Order this title from Amazon.com.
Guests Johanne Killeen
Author / Chef / Co-Owner, Al Forno
577 S. Main St.
Providence, RI 02903
Phone: 401-273-9760
Fax: 401-751-7803
Website:
www.alforno.com
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