Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

Serves 6
Ingredients
10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)
Directions
In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off [...]

categories: , , , , , , , , , , , , , , , , , ,

Artichoke Risotto with Peas and Pancetta

Serves 4
INGREDIENTS
1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
⅓ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon [...]

categories: , , , , , , , , , , , , , , , ,

Rigatoni Amatriciana

Serves 6
INGREDIENTS
4 ounces Pancetta, cubed
1 yellow onion, finely sliced
3 cloves garlic, chopped fine
1 teaspoon red chili flakes
Salt and pepper
1 (28 ounce) can of Italian peeled tomatoes, crushed with hands
1 pound rigatoni, cooked
¼ cup fresh parsley, chopped
¼ cup grated Pecorino cheese, for garnish
DIRECTIONS
In a large sauté pan, add cubed pancetta slices in a single layer and [...]

categories: , , , , , , , , , ,