Ok, so this is just a quick entry for a nice, summer Friday (where I’d rather be outside than blogging!) for a quick, nice summer meal. It was one of those ‘fridge meals’ where we had to use up some veggies and is not super different from some of the other ‘fridge meals’ (often pasta) we’ve made before. But, what made this meal somewhat different from any other old pasta recipe was that we used some bresaola we bought recently that was beginning to grow zits and needed to be eaten. We cut it up and sauteed it a bit, kind of like what one may do with pancetta or bacon. Because bresaola has a very specific, salty taste, it really made this dish unique. If you can find a specialty store that carries this air-dried, salted beef from Lombardy (Italy), I would highly recommend trying it. You can make a simple bresaola, arugula and parmagiano salad or put the salad on a pizza like we did. Or you can use it in pasta like the recipe you will read below. We topped it with a poached egg because, well, we wanted to. As I’ve said before, mixing warm yolk into pasta is one of life’s greatest things!
PASTA (GEMELLI) WITH BRESAOLA, ROASTED VEGGIES AND ROASTED GARLIC SAUCE
- Roasted Veggies (whatever you have on hand – we used broccoli and broccoli stems, big chunks of zucchini and¸sweet vidalia onion, but you can get creative)
- some garlic powder
- 1 box of gemilli or any other type of pasta you’d like
- 1/2 head of roasted garlic
- olive oil
- 2 tablespoons of unsalted butter
- parmigiano reggiano
- poached egg (one per dish)
- chopped chives
- salt and pepper
- optional: pepperoncino
What to do:
- Heat your oven up to 425 degrees. Cut the top 1/4 inch off your half of head of garlic and sprinkle with a bit of olive oil. Wrap in tin foil and toss in the oven for about 25 minutes along with the veggies in step #2.
- Toss your thickly-cut veggies with olive oil and sprinkle each side with some salt and a bit of garlic powder. Roast until both sides are browned – about 20-25 minutes and make sure to turn over the veggies halfway.
- While veggies and garlic are cooking, boil water for your pasta. When veggies and garlic are finished roasting, take out of the oven and allow to cool just a bit. If some of your veggies are too big, when they cool you can cut them into more bite-size pieces. While veggies cool, cook your pasta until al dente.
- Cut up your bresaola into small pieces with a knife or scissors.
- When veggies are cooled and cut, add to a separate pan along with two tablespoons of olive oil and the bresaola bits and cook all on medium-low for a few minutes.
- Using a slotted spoon, add your pasta directly into the pan with the veggies and olive oil and add 2 tablespoons of the pasta water. Stir.
- Make a little ‘well’ in the middle of the pasta and squeeze your roasted garlic paste directly in and, using a wooden spoon, mash into the olive oil in the bottom of the pan and stir all into the pasta. Turn heat down to low.
- (This step is optional – you can also fry an egg if poaching seems daunting to you!) Meanwhile, using the same water used for your pasta, bring to a boil and poach your egg.
- Add the tablespoons of butter to the pasta – stir until melted in. Add your pepperoncino (optional), chives, salt and pepper to taste and a handful of parmigiano reggiano. Stir again!
- Time to plate – scoop out your pasta into a bowl and make sure there are plenty of veggies and bresaola in each bowl. Top with the poached egg, some extra chives and parmigiano and you’re good to go!
Check some other posts you may enjoy:
- TAGLIATELLE WITH AUTHENTIC RAGU DI FEGATO DI POLLO (Long Pasta w/ Ragu of Chicken Livers, Milk and White Wine)
- TRUFFLED BUTTER
- POLLO EN PEPITORIA “KINDA” (HAZELNUT CRUSTED CHICKEN IN A FINO SHERRY, SAFFRON AND HAZELNUT SAUCE)
- A Bloody Delicious Time in England – A Recap
- Free Lunch for Inner-City Kids – If It’s Free Does It Have To Be Crap?
- Good Eats – Man TV?