This is a good dish to serve at room temperature along with a selection of salads, and other delicious things from the fridge. Fresh home-made bread is a good accompaniment.
- 500g podded broad beans – Neillie’s has frozen broad beans that work well for this recipe
- 150g rindless, smoked, dry cured streaky bacon
- 50g butter
- 1 fat garlic clove, finely chopped
- 1 red onion, finely chopped
- a handful of chopped fresh herbs – try dill, mint, or parsley
- Freshly grated black pepper and salt
- Cut the bacon across the way into strips around 1cm wide.
- Heat the butter in a large frying pan and fry the onion over a low heat until softening, then add the finely chopped garlic
- As the garlic begins to cook, add the bacon and turn up the heat a little, stirring until the bacon is cooked.
- Stir in the beans, heat and stir until warmed through.
- Cover the pan and simmer for around 7 minutes until the beans are cooked.
- Remove from the heat, stir in the salt, pepper and herbs, and cover again to allow the flavours to infuse as the dish cools down to room temperature
This is one of the classic Italian sauces. I like to add tarragon but it is not essential. Here is a recipe to serve two, based on ingredients available locally.
- 1 egg
- Approx. 60g streaky bacon, not smoked
- Approx. 120g pasta (spaghetti, macaroni, rigatoni)
- 30g butter
- 1/2 tsp dried tarragon
- salt and pepper
- 30g grated parmesan or pecorino
- Put a large pan of salted water on to boil. When it boils, add the pasta and set the timer for 8 minutes (or cooking time on the manufacturer’s packaging), and set the dishes to warm.
- Melt the butter in a small pan. Cut the bacon into small match-stick strips and fry on a low heat in the butter.
- Beat the egg with the tarragon, pepper and salt.
- When the timer goes, drain the pasta and return to the pan. Add the egg to the bacon pan and stir until they begin to thicken.
- While the eggs and bacon are still semi-solid, add to the pasta and stir to mix, along with half the cheese
- Serve in warmed dishes with the rest of the cheese.
This is based on a recipe using tonnarelle, which is similar to spaghetti. I am trying to get the fridge a bit emptier, and we had some streaky bacon and some fonteluna sausage from Valvona and Crolla, as well as some pecorino cheese. This is so simple, and very filling.
- 200g spaghetti, or tagliolini or tonnarelle, if available
- 300g mushrooms, sliced thickly
- 75g streaky bacon, cut in thin strips (should be pancetta, but I didn’t have any)
- 75g fonteluna sausage cut into small pieces (if you have no sausage, use 150g bacon or pancetta)
- 30g butter
- freshly ground black pepper
- 60g Pecorino cheese
- Melt the butter in a pan, and fry the bacon and sausage very slowly, and when it is starting to cook, add the mushrooms, and continue to simmer together
- Put a large pan of salted water on to boil. When it comes to the boil, add the pasta and cook for 8 minutes or so.
- When the mushrooms are cooked, season with salt and add the grated pecorino cheese.
- When the pasta is done, drain it, and return it to the plan. Pour the sauce over the top and serve. You can stir extra butter in, and add extra cheese as well.
I had a side salad with it, it is a bit rich without.