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June 3, 2011
Friday Recipe: Pasta Fave, Aglione e Guanciale con Ricotta Secca
Viola Buitoni and the spring vegetables
Viola Buitoni was holding a cooking class in the kitchen at the Italian Consulate on top of Pacific Heights last week, overlooking the Golden Gate Bridge, and I was invited. Le delize di primavera (springtime delights) were on the menu. Viola is a wonderful cook and teacher. I learned some great recipes and kitchen tips as we celebrated spring vegetables with simple and quick preparations.
We set out some fava beans, thinly sliced pancetta and a young Tuscan pecorino cheese so we could nibble as we began our work.
As we munched, I put the sliced rustic Acme bread in the oven to toast and made a fava puree. We prepared two more spreads in about 10 minutes – sheep ricotta flavored with orange zest, nutmeg, fresh majoram and drizzled with EVOO and a lardo spread.
Our tummies satisfied for now we made pasta with fave, green garlic and guanciale. A torta with ricotta, baby chard and prosciutto was put in the oven. Peas sauteed with spring onion and prosciutto and a frittata with fava and borage leaves were cooked on top of the stove as the torta baked. For dessert I made a cooked crema topped with cherries cooked in their own liquid.
Here’s my adaptation of Viola’s pasta recipe for you to enjoy. It serves 4-6 people. The sauce can me made in less time than it takes to cook the pasta. Buon appetito!
Pasta Fave, Aglione e Guanciale con Ricotta
Ingredients
1 pound or 500 gramsfresh or dry egg pasta, fettucine or tagliatelle work well
4 headsgreen garlic, cleaned well and sliced thinly
2 poundsfave, unshelled
1/4 poundguanciale cut into matchsticks (or pancetta if you cannot get guanciale)
1lemon, rind grated
1 tablespoonfresh marjoram, chopped finely
EVOO
1 cupricotta secca (or ricotta salata if you cannot get secca)
sea salt and freshly ground black pepper to taste
Cooking Directions
In a large pot bring salted water to a boil.
Shell, blanch and peel the fave.
In a pan over medium-high heat render the guanciale in a bit of EVOO until it takes a light golden-brown color.
Pour out excess fat and turn the heat down to medium-low.
Add the garlic, fava, lemon zest and marjoram and cook gently until the garlic is softened and a bit opaque. Lower the heat to low.
Cook the pasta in the boiling salted water until very al dente.
With a spider add the pasta to the sauce. Add about a 1/4 cup of the starchy pasta cooking water and a splash of EVOO.
Transfer the pasta onto a platter and sprinkle with the recotta secca. (Grate the ricotta secca on the larger grate on a box grater.)
Serve immediately with a squeeze of lemon.
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