Giorgio Celmo
Spaghetti All'Ubriaco translates as "drunken spaghetti;" the drunk part comes from
cooking the pasta in a bath of red wine. The pasta takes on a purple-brown hue
and sucks up the entire wine flavour, and is then finished in a pan with a bit
of butter, pancetta, ricotta cheese, walnuts and splash of raw wine.
Man, this is good
stuff. I'm talking "off the charts, eat-it-right-outta-the-pan" good,
standing up, hunched over your counter—a dish you want to keep on eating until
a button flies away from your midsection.
All you need to reach
a similar height of ecstasy is a decent bottle or two of red wine—nothing
special, just good, drinkable red wine. You’re someone special and Amore is in
the air.
Ingredients:
1 box
dry spaghetti pasta
1 large
pot 50% water 50% red wine ( Italian I hope)
8 oz.
diced pancetta
2 Tbsp.
butter
4 oz.
ricotta cheese
½ cup
walnuts, chopped
shaved
pecorino cheese to top
Method:
Cook
pasta until al dente in mixture of boiling water and wine.
In a
separate sauté pan sauté pancetta in butter to render.
Add al
dente spaghetti with some of the raw red wine (about a tablespoon or more) to
the sauté pan with the Pancetta.
Once the
liquid has reduced, remove pasta from the heat.
Add
ricotta and walnuts and mix with tongs.
Top with
pecorino and serve.
Serves
Two
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