Recipe: Trofie con Radicchio, Bacon e Ricotta

Another cold, windy night in Melbourne

“Something Italian” – Maurizio Terzini

Another great chance to experiment with something a little different. I haven’t posted a recipe since, well, my first real entry. This one comes out of Maurizio Terzini’s “Something Italian” and is fantastic on a cold winters night.

Trofie Pasta with kasher bacon, radicchio and ricotta.

Serves 6-8

500g Trofie Pasta

220ml olive oil

200g kassler bacon ( We used gourmet smoked) cut into 3cmx1cm cubes

5 eschalots, sliced

3 small red chillies, finely chopped

5 cloves garlic, finely chopped

sea salt and freshly ground black pepper

1 cup dry white wine

4 tablespoons chopped flat-leaf parsley

2 heads radicchio, washed and torn

250g fresh ricotta, broken into chunks

Thin chopped radicchio

This recipe is fantastic, even better on a June night when the cold winter air is remedied with the warmness of a rich sautéed bowl of pasta. I’m very much a bianco style of pasta fan myself; that is, with no or very minimal tomato added. It allows the rest of the ingredients to come alive and are often perfectly finished with the right cheese. Fresh ricotta in this instance gives a creaminess and a certain charm that marries perfectly with the sharpness of the radicchio.

Ingredients are prepared and given their final words before walking the green mile to the fires of some good quality olive oil..

Fresh parsley

Finely chopped bacon

The recipe calls for trofie; 5cm twisted ligurian treats that are not so common in your local chain supermarket, so find a good Mediterranean store instead. Again, good quality pasta is paramount here; so get the best you can find. Cheaper varieties are often tasteless, gluggy and fall apart when cooked – when you consider the savings of only a dollar or two across the whole packet, it doesn’t make sense to ruin a meal over.

Trofie pasta

Begin boiling the pasta, adding a good serving of salt once the water is brought to the boil. Heating half of the oil in a pan, throw in the bacon and brown it off. After, add the eschalots together with the garlic, chilli and salt and pepper. Pour in the white wine to deglaze and remove from heat.

Simmer away

Once pasta is cooked (Al-dente is critical here. I eat all my pasta this way, but it is still preferential to have trofie a little denser still), place sauce back on heat and introduce the pasta. Add in remaining ingredients but avoid cooking radiccihio for longer than a couple of minutes, just long enough to slightly wilt. Throw in the ricotta last as this needs only a few moments.

Trofie pasta boiling away

And thats pretty much all there is to it. Serve the pasta out, if you’re like me and like a little extra tang grate a small amount of parmesan over the top just for a bit of saltiness and enjoy.

The finished product.

Serve with the nearest winter warmer you have; this time an ’82 Tahbilk Cab.

’82 Tahbilk Cabernet

Voila! Enjoy.

Until next time, folks.

SD

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2 thoughts on “Recipe: Trofie con Radicchio, Bacon e Ricotta

  1. Well,Mr Stepanovich I’ve finally engaged with your site.I will read your blog when I have more time and pass on my cordial comments when time allows.You know the professor’s time is valuable …what with lighting up a smoke every minute and so forth …so be patient with me as I am with your service and wait!

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