Pasta Modern by Francine Segan

Author:Francine Segan [Segan, Francine]
Language: eng
Format: epub
ISBN: 9781617690624
Amazon: 1617690627
Publisher: Stewart, Tabori and Chang
Published: 2013-10-14T16:00:00+00:00

LEEK-GLAZED SPAGHETTINI WITH PANCETTA

{ Spaghettini glassate ai porri }

* * *

SERVES 2* | REGION: Abruzzo

* * *

Flame-charred leeks are juiced and then combined with bits of smoky pancetta and a touch of wine. The pasta cooks right in these delicious liquids, creating a silky, glossy sauce. An outstanding dish!

This masterpiece is by Michelin-star chef Niko Romito, who introduced me to Verrigni pasta, made by pressing the dough through solid gold extruders. For this dish he uses their “super spaghettini,” well worth searching out, as it is exceptionally thin yet with a nice toothsome consistency. Of course, you can substitute any good-quality, long, thin pasta, like angel hair.

4 pounds (1.8 kg) leeks

2 ounces (60 g) pancetta or bacon, finely minced

½ cup (120 ml) white wine

Salt

Cayenne

8 ounces (225 g) spaghettini, vermicelli, or other thin pasta, preferably Verrigni brand

Olive oil

Parmesan cheese

*If you’d like to serve four, double the ingredients and use two pans, because the sauce becomes velvety only when cooked in small batches.

Preheat the broiler or a grill to medium-high heat.

Wash the leeks and cut off the root ends, but keep the leeks whole. Broil or grill them until the outer leaves are charred and the insides soft, turning to char all sides, 30 to 40 minutes. Once they are cool, process the leeks through a juicer or vegetable extruder. Discard the pulp; reserve the juice.

In a skillet wide enough to hold the raw pasta horizontally, cook the pancetta over medium heat until crisp, about 3 minutes. Pour in the wine, scraping up any brown bits with a wooden spoon. Add ¼ cup (60 ml) of the leek juice, season with salt and a pinch of cayenne, and bring to a boil. Add the pasta and stir, adding additional leek juice a few ladlefuls at a time as needed, until the pasta is al dente, about 6 minutes. At the end, stir in 1 or 2 tablespoons oil and toss over high heat until all the leek juice is absorbed and the pasta has a pretty glaze.

Twirl forkfuls of pasta onto a plate and serve immediately. Sprinkle on finely grated cheese, ideally grated on a Microplane.

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