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Filleto Di Pompadro Recipe

Ingredients

How to make it

  • Heat a wide skillet on medium high with 2 Tbsp of oil and render the fat from the panchetta until crisp. Remove the crispy pieces leaving as much oil in the skillet as possible reserve the panchetta for garnish at the end.
  • Add about 2 Tbs of olive oil to the rendered oil in the skillet. Add the onion and saute with salt and pepper + red pepper flakes until the onion begins to clarify. Then you add the garlic simmer about 1 to 2 minutes do not allow the garlic to burn.
  • Then add the tomatoes. Flavor it with salt and pepper. Raise the flame to high and stir occasionally. You are looking to reduce the juice from the tomatoes after it is boiling about 10 minutes add the basil and 2 tbsp of butter. Stir and simmer 1 minute and pour over pasta. Sprinkle with a dusting of grated cheese. Top with panchetta cheese and chopped parsley and serve.

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The Cook

BuonAppetito Queens, New York

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