Thursday, 23 April 2009

More Midweek Pasta.....

So, my 'The Eagle' cookbook, 'Big Flavours and Rough Edges' got another outing last night (Which although out of print right now, is being re-issued soon. Thanks for the info Goodshoeday).

I love pasta, especially for mid-week meals, it's cheap, quick and tasty, and there are some fantastic, and unusual pasta recipes in the book; (so I urge you to buy it when it gets re-issued). I decided to try 'Egg Fettuccine with Radicchio, Borlotti Beans and Pancetta' and, true to form it was excellent, I've yet to find a duff recipe yet.

To be honest, I was intrigued how it would taste with Radicchio - it's normally considered (In this country at least) to be a salad leaf, whereas apparently in Italy it's used in cooking much more robustly as a vegetable in it's own right. In any case, this all turned out to be academic as I couldn't get any. (Damn you supermarkets!!!) but luckily, the recipe suggested Chicory as a substitute...errrr..which I actually could get- luckily for this blogs readers, otherwise this post would be a bit pointless, anyway; Chicory is another kind of weird salad type ingredient I never know what to do with so I was still reasonably excited. (As much as one can be excited by Chicory anyway).

Here's the recipe - it was pretty good, the Girlfriend scored it an 8/10....and after my normal initial screaming fit and childish tantrum at her ungrateful score - I agreed. It was pretty damn good and I'll be cooking this again.

As the book is out of print, here's the recipe....

Egg Fettuccine with Radicchio, Borlotti Beans and Pancetta.

Serves 4.

You'll Need:-

1 small Onion Sliced.
5 Sage Leaves
Small handful of diced smoked Pancetta (Or smoked streaky bacon).
3 TBS Olive Oil.
1 head of Radicchio (or Chicory) cored and thinly sliced.
1/2 Glass White Wine.
400g Tin Borlotti Beans - drained and rinsed.
400g Egg Fettuccine (Or Tagliatelle).
4 TBS freshly grated Parmesan.

Fry the Onion, Sage leaves and Pancetta in the Olive Oil until they begin to brown. Add the Radicchio and cook for a minute or two until it begins to wilt. Add the wine and let it bubble and reduce a little before following with the beans. Keep warm.

Cook the Pasta in a large pan of boiling salted water until al dente. Drain very briefly and then mix with the sauce and Parmesan.


Lizzie said...

Looks delicious - great photo. Thanks for posting the recipe.

Foodie said...

This the sort of rustic Italian cooking I love..a great bit hug in a bowl.

(Even better when you get that pasta machine into action!!!)

Dan said...

Lizzie - Thanks.

Foodie - Imperia Pasta Machine is still on my wish list....I also suspect I'll be going all 'Moro' and cooking Morrocan inspired grub for a while after I get back from Marrakech - so this may be the last pasta I cook for a while :)

Helen said...

Yes I am quite taken myself with the idea of beans in pasta. Shame you couldn't get the radicchio as I guess it would have added some colour but it looks great anyway.

Dan said...

Helen Thanks- yep agreed - the Radicchio would have added a bit of colour...thing is, I see it all the time, typical one time I want it, couldn't get any.

The Ample Cook said...

Looks wonderful Dan - and quite a cheap eat. That book sounds good.

Dan said...

Thanks Jan, the recipe book is cracking, one of my favorites. - aren't you in France?

The Ample Cook said...

Only went for 2 days! Bit of a food/booze cruise. Exchange rate is making everything so expensive. Had to look hard for bargains.

Alex said...

Definitely into beans and pasta - this looks fab!

Patrick said...

Looks good Dan think I'll try it tonight.

Definitely recommend Imperia - I was given a kitchen craft one and it lasted three meals before it broke. I picked the Imperia up for about £35 on Amazon I think.

goodshoeday said...

Looks great - need to blow the dust off my copy of the book I think. You can quite often get red chicory in Waitrose - which would be good if no radicchio. Chicory also good braised - there's a recipe in one of the Nigel Slater books thats nice - a more wintery dish tho if I recall correctly - I'll try and track it down and let you know.

amanda said...

Thanks-I bought some red chicory today for pasta tonight-didn't have any idea what to do with it so googled chicory pasta and found your blog-thanks again,I'll be adding cashews too!

Dan said...

Amanda, glad you found my blog useful. Hope dinner turns out well.