Wine and pasta, what a perfect pair-Spaghetti al Vino Bianco

I made this one last Friday and I was so bummed we didn't have company.  It was super good, it makes a ton and it is slightly different than your usual pasta dish.  If you have leftovers, it is a little dry when reheated.  So, I would save some of the pasta water for reheating.  I had a partial package of bacon in the freezer (about 1/3).  So, I used that instead of the pancetta.  I also made some chicken breasts (last paragraph) to serve on the side for more protein.

I found the pasta recipe in Cook's Illustrated magazine number 115,  March and April 2012.  The article describes a method to make pasta in white wine.  The traditional method is to use red wine, but the tannins add a harsh flavor and the noodles are turn mauve.  White wine usually has a less robust flavor than red.  So, they incorporated two methods to increase the flavor.  One method, was to par cook the noodles in water and finish the cooking in wine.  Adding the wine little by little.  This allows the pasta to absorb the wine and release its starches to create a sauce.  Similar to making risotto.  The other is to make a wine "glaze" to coat the pasta.  They recommend to use a good-quality dry white wine and not a Chardonnay.  I used a "three buck Chuck" Sauvignon Blanc.  It isn't the highest quality, but  I like it for cooking.

Remember to save pasta water for the recipe and possibly leftovers.  I have a trick to help you.  I put a pyrex measuring cup either in my colander or balance the colander on top. Be careful not to burn yourself with the hot water.

Give this recipe a try for sure.  There are just a few simple ingredients and it is easy. Serve it with a nice salad and your guests will be impressed.  I'd say this recipe would feed 6 people, especially if you add chicken breast as a side.

Spaghetti al Vino Bianco

1 T extra virgin olive oil (this wasn't necessary if you used bacon)

4 ounces pancetta, cut into 1/4 inch pieces

2 cloves garlic, minced

Pinch of red pepper flakes

1 bottle (750 ml) dry white wine (NOT Chardonnay) 

salt and pepper

sugar

1 lb spaghetti

5 ounces (5 cups) baby arugula

1/3 c. heavy cream (I used half and half)

1 ounce Pecorino Romano, grated (1/2 c), plus extra for serving

1/4 c. pine nuts, toasted and coarsely chopped

1. Heat oil and pancetta in 12" skillet  over medium-high heat; (I would used larger one next time, to make it easier to mix) cook until pancetta is browned and crisp, 4-5 minutes.  Transfer pancetta to paper towel-lined plate.  Pour off and discard all but 2 T of rendered fat.

2.  Return skillet to medium-low heat and add garlic and pepper flakes.  Cook, stirring frequently, until garlic begins to turn golden, 1-2 minutes.  Carefully add 1 1/2 c. wine and increase heat to medium -high.  Cook until wine is reduced to 1/2 c. about 8-10 minutes.  Add 1/2 tsp salt.  Taste and season with up to 1 T sugar if needed.

3.  Bring 4 qts water to boil in large pot.  Add pasta and 1 T salt.  Cook, stir often until pasta is flexible, but not fully cooked, about 4 minutes.  Reserve  2 c pasta water, then drain pasta.

4.  Transfer pasta to skillet with reduced white wine.  Place skillet over medium-high heat; add 1/2 cup of wine (unreduced) and cook, tossing constantly until the wine is fully absorbed.  Continue to add remaining wine, 1/2 c. at a time, tossing constantly until pasta is al dente, about 8 min.  (If the wine is absorbed before the spaghetti is fully cooked, add 1/2 c. reserved pasta water at a time to skillet and continue to cook.)

5. Remove skillet from heat.  Place arugula on top of spaghetti; pour 1/4 c reserved pasta water over arugula, cover and let stand for 1 min.  Add cream and 1/4 c. Pecorino Romano (I added the entire 1/2 c of the grated cheese, a little at a time); toss until sauce lightly coasts pasta and arugula is evenly distributed.  Season with salt and pepper to taste.  Transfer to serving platter and sprinkle with pancetta, remaining 1/4 c. Peconrina Romano (if you didn't add it before) and pine nuts.  Serve immediately, passing extra Pecorino Romano separately.  

Here is my easy chicken recipe.  I use this for many of my recipes.  You pop it in the oven and no muss, no fuss.  I basically season a couple of chicken breasts with salt and pepper, and any other seasoning depending on how you want to use the chicken.  Put them in an oven safe dish.  I add a little bit of liquid in the dish, chicken broth, wine or Paul Newman's Lime vinaigrette dressing (good for Mexican dishes).  cover the chicken and place in the oven preheated to 450 degrees.  Depending on how big the breasts are, they should be done in 20-30 minutes.  They are not browned, but they are moist and delicious.

Think Spring-Asparagus Salad with Beans and Feta

This 70 degree weather is making me think of Spring.  This is a great salad for Easter.  It is delicious, very easy and pretty.  I found it in "Cooking Light Annual Recipes 2002".

Asparagus Salad with Beans and Feta


3 c. (1 inch) diagonally cut asparagus
1 c. canned garbanzo beans, rinsed and drained
1/2 c. thinly sliced radishes
1/2 c.  crumbled feta cheese
2 T thinly sliced green onions
Dressing
2 tsp fresh lemon juice
1 tsp chopped fresh mint
1 tsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

1. Steam asparagus, covered, 2 minutes or until crisp-tender.  Rinse with cold water and drain.  Combine asparagus and next 4 ingredients in a large bowl.
2.  Combine juice and remaining 4 ingredients in a bowl., stir well with a whisk.  Pour over asparagus mixture.  toss gently to coat.
Yield 4 servings.
I've found that it isn't quite enough dressing and I usually make and additional 1/2 serving.  Enjoy!

It is almost spring, but not yet. Snowy Winter Lentil Stew

Our Minnesota winter was extremely mild this year, but Spring is still a very welcome thought.  There might be a few more cold days ahead of us.  So, I thought I would post a delicious, filling, satisfying stew.  I'm sorry to say I can't remember where I got the recipe from originally.  Enjoy.

Snowy Winter Lentil Stew

1/2 pkg bacon or ham

1 1/2 T olive oil

1 c. chopped onion

3 garlic cloves, minced

5 c. low salt chicken broth or vegetable broth

1 c. dried lentils

1/2 c. chopped carrot (frozen works fine)

2 bay leaves

3 c. spinach

1 1/2 c. peeled and cubed baking potato

1 can (14.5 oz) diced tomatoes, drained

1 tsp dried basil

1 tsp dried sage

1/2 tsp dried thyme

1/2 tsp black pepper

3 T. fresh chopped parsley

Cook bacon in large pot.  Remove and wipe out pan.  Add olive oil.  Add onion and garlic, saute 5 min. or until onions are translucent.  Add broth lentils, carrots and bay leaves; bring to a boil.  Partially cover, reduce heat, simmer for 20 minutes.  Add spinach, potato and cooked bacon.  Bring to a boil.  Reduce heat, simmer for 15 min. or until potato is tender.  stir in tomato, basil, sage, thyme and pepper; simmer 10 min.  Discard bay leaves.  Serve with parsley on top and a thick slice of bread.