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| Revord | Apr 27 2007, 11:23 AM |
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[size=5]Fettuccine with Escarole and Brie[/size] (serves: 4) ¾ lb. fettuccine 2 T. olive oil 2 oz. pancetta or bacon 1 clove garlic 1 shallot minced 1 lb. escarole, cut into 1 inch ribbons ½ lb. brie (preferably a wedge), rind removed __________________________________________________ 1. In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water. 2. Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted. 3. Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately. Escarole is a variety of endive. According to Wikipedia: Escarole has broad, pale green leaves and is less bitter than the other varieties. |
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| Fettuccine With Escarole And Brie · Pasta | |
8:20 PM Nov 27
