100 Techniques by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Penguin Random House LLC (Publisher Services)
Published: 2020-04-07T00:00:00+00:00

1 Process pancetta in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed. Add carrot, celery, and garlic and pulse until finely chopped, 8 to 10 pulses. Add onion and pulse until onion is cut into ⅛- to ¼-inch pieces, 8 to 10 pulses. Transfer pancetta mixture to Dutch oven. Pulse tomatoes in now-empty processor until coarsely chopped, 8 to 10 pulses. Set aside.

2 Add oil to pancetta mixture in pot and cook over medium heat, stirring frequently, until fond begins to form on bottom of pot, about 5 minutes. Add rosemary, anchovy, and pepper flakes and cook until fragrant, about 1 minute. Stir in tomatoes, chickpeas and their liquid, water, and salt and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Stir in lemon juice and parsley and season with salt and pepper to taste. Serve, passing Parmesan and extra oil separately.

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