Thursday, February 12, 2009

Rustichella D'Abruzzo pasta abruzzese cooked in the style of Ducasse.

First, sauteed some diced carrots, onion, shallot, and pancetta while diluted veal stock was coming to a boil.

Second, added the dried pasta to the veg mixture and stirred for a minute before adding some stock.

Third, cooked it like risotto and finished it with toasted pine nuts, rosemary, pecorino, and some butter.

It was seasoned throughout and touched up at the end with some more black pepper. Really rich, very good. Not sure Ducasse would be proud, but good enough for a weekday.

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