Recipe

Orecchiette Pasta With Kale Pancetta And Oregano Recipe

	Baron_grayson / All my dishes 1 year, 7 months ago I love culinary history...and one vegetable that interests me is Kale...Kale is one of the few modern veggies not far removed from it's primitive ancestors. It goes back to the 4th century mediterranean and has a very earthy, rich, slightly bitter ta... More Prep:5m Cook:15m Servings:4	Baron_grays
	italian pancetta pasta garden fresh simple easy texturally interesting rustic peasant

Does this look good? Yeah! / Nope

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Ingredients

1 bunch of kale

350 grams/12 ounces orecchiette pasta

120 grams/4 ounces diced pancetta

15 ml/1 T. olive oil

2 cloves garlic, mashed and finely chopped OR pushed through a garlic press

a pinch of red pepper flakes or to taste

30ml/2 T chopped Oregano

Coarse salt to taste, taking into consideration the saltiness of the pancetta

100 grams/1/2 Cup grated Parmigiano-Reggiano

Directions

To make your own pancetta give this recipe a try. I've not yet tried it myself but it seems rather fool proof and I can be a bit of a fool in the kitchen and the garden at times. : ) http://www.leitesculinaria.com/recipes/cookbook/homemade_pancetta.html

Bring a large pot of salted water to a boil.

Whilst that boils, wash your kale and chop it into bite sized-sections. Discard the tough bottom portion of the stems.

Stir in the pasta into the boiling water.

While this cooks, render the pancetta in olive oil over medium heat. Brown it evenly.

Stir in the garlic and red pepper flakes. Stir until evenly distributed.

Add as much chopped kale as will fit and toss until it wilts. Then add the rest of the kale.

Ladle 60ml/1/4 cup of the pasta cooking water over the kale.

Toss in the oregano and cook 3-4 minutes or until kale is no longer tough.

Taste and add salt.

When the pasta is al dente, drain and add to the pan of kale and pancetta.

Sprinkle with the parmigiano-reggiano, toss, and serve.

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Comments

suestonebender 1 year, 7 months ago said:
I had no idea about the history behind kale, but this explains my attraction to it. You'll know what I mean.

And it never occurred to me that you could make your own pancetta! One of my favourite indulgences. I can't wait to try this. My mouth is watering right now. Feed me ~grins~

baron_grayson 1 year, 7 months ago said:
I've never made pancetta but I was curious and googled it one night. It doesn't seem complicated because there is no smoking involved. It's a cured and dried meat and the prep I have listed says it is not meant to be eaten raw.

I -have- eaten pancetta raw from delis that make it here locally but now I wonder. Ah well....I have never been sick. Strong like ox. ~laugh~

baron_grayson 1 year, 7 months ago said:
I also think I should like to make the pancetta unrolled and use it for my almond stuffed date recipe with the balsamic...though I think that would be best with a smoked bacon.

suestonebender 1 year, 7 months ago said:
God, baby ~laughs~

(runs to get you that tshirt ... )

No, bull ...

suestonebender 1 year, 7 months ago said:
Ooo ... shut your mouth. That's just foreplay ...

FORK!

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