Here is my new favorite dish, using one of my favorite ingredients, guanciale (pig jowl). I must really like you guys to share it.
3 tablespoons cubed guanciale
1 garlic clove
Handful of fresh broccoli rabe , blanched and chopped with a small amount of olive oil
Olive oil
250g Strozzapreti pasta (elongated cavatelli)
parmigiano reggiano variant made with buffalo (to mix in when removed from heat)
parmigiano reggiano (to grate on when finished)
fresh chicken stock
fresh basil leaves ¾
I sauté the guancale until nicely browned (they render nicely). I grate the garlic into it and sauté a few more moments until the garlic is nealy browned. I add the broccoli rabe and cook for a few more moments, and then I add about ½ cup of condensed homemade chicken stock. Meanwhile pastat cooks 7 minutes until a dente in nicely salted water. Remove saving some of the cooking water. Place the pasta into the sauce and add about ¾ cup of water and cover for 2 more minutes. Remove from heat and add a nice amount of the parmigiano di bufala. Plate and shave a beautiful and crumbly parmigiano reggiano atop. Break some basil, pepper, and olive oil and go.
I opened a … you guessed it, Napa Cabernet! I love Thursdays!
Nice+
I bet a better pairing would be a young SQN Syrah.
++1
Something not released yet. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers")
That has to be ONE of the most colorful pasta names. I can’t remember the other one, but there is a pasta shaped like cocks’combs with a name that can mean a sexual disease. !?
There are several legends to explain the name “priest choker”.
One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves, sometimes to death. Another explanation involves the “azdora” (“housewife” in the Romagna’s dialect), who “chokes” the dough strips to make the strozzapreti: “… in that particular moment you would presume that the azdora would express such a rage (perhaps triggered by the misery and difficulties of her life) to be able to strangle a priest!” Another legend goes that wives would customarily make the pasta for churchmen as partial payment for land rents (In Romagna, the Catholic Church had extensive land properties rented to farmers), and their husbands would be angered enough by the venal priests eating their wives’ food to wish the priests would choke as they stuffed their mouth with it. The name surely reflects the diffuse anticlericalism of the people of Romagna and Tuscany.
Jesus that looks delicious. I will make this.
Creste di Galli is the pasta.
I urge you not to do a Google Image Search on the following
Condilomi acuminati Creste di gallo
Basically it means lots of ugly warts on the hoo-hah.
Mike - that’s gorgeous. Eric Guido has a recipe for a sauce with guanciale and it is fabulous. Too tired to look it up right now but maybe i a week or so…or maybe Eric is reading?
Thanks, Merrill. Humility aside, this was one of my best tasting pasta dishes I have made.
I love guanciale.
I had it on my pizza last weekend with zucchini (it added a beautiful sweetness), I will cook with it again this weekend, and I am planning a few more dishes around it.
I enjoy interchanging it with speck and pancetta.
Yum. That looks good.
We like guanciale, too. Last weekend, my wife made a carbonara, sans cream, and upped it a notch using rendered guanciale. Mangia benne tutto.
Nope. The one and only proper pairing would be a 2007 Chateauneuf-du-Pape, from magnum.
How silly of me…you are absolutely correct.