Notes on pasta rustica:
So, this is a dish I think I remember Alberto making at LaVecchia, but I never got the recipe, so I was left with just the flavor. I've tried to reverse engineer the dish from my memory, and after about 50 iterations I think I'm pretty close, or maybe not. At least I think it tastes okay.

Bacon or pancetta, about 2 slices per person
shallot, chopped fine
garlic, chopped coarse
portabella mushroom, about 1 per person, sliced 1/4 inch strips
balsamic vinegar
roasted red bell pep
kalmata olives
rosemary sprig
heavy cream
grated parmesan.

Slice or chop bacon or pancetta and brown, then remove and wipe down pan, pouring out excess grease

Put a little olive oil in the pan and saute the shallot for a minute, then add garlic for a couple seconds.

Add mushrooms and cook to sweat, then crank up heat and add vinegar to deglaze pan. Add a bunch of vinegar, more than you think you'd want. Unless you're Erin, then add somewhat less than you'd want. Cook to reduce vinegar until it thickens a bit and gets a tiny bit sweet.

Add other stuff except cream and cook for a minute or so. Add cream and reduce. Remove from heat and add parmesan. Serve over heavy pasta like spag no 8 or penne.

You can also make the dish with chicken, which you'd add before the mushrooms. Don't cook too long before adding mushrooms.

Labels: food