Sunday, June 23, 2013

When in Rome - Culinary Recap: The Eternal City & Beyond

Ciao Italia!
As I sit here on my couch in my pajamas, it's hard to fathom that just last week I stood at the foot of such magnificence, Rome's breathtaking Trevi Fountain - 

Photo: NK 

Our
tour guide, Giulio, made the Fontana di Trevi the first stop on our day tour of Rome. At that early morning hour, the crowds thin, the air ever so slightly cool, nearby rooftops splitting the sunbeams and casting the scene in a dramatic mosaic of light and shadow, this fountain knocked the wind right out of me.   One thing about being awestruck - you just don't see it coming. 

I'm not sure what I was expecting the Trevi to be like. Perhaps its heavy presence in movies and pop culture caused my suspicion that it might be disappointing. Audrey Hepburn's Roman Holiday a more distant memory, I think I may have been envisioning it as it appeared in some cheesy scene from the Kristen Bell box office turkey, When in Rome. But instead, there I was - feeling shocked as I instinctively hung my head to hide the tears welling up in my eyes. I managed to hold myself together long enough to turn my back and throw a coin over my shoulder, offering my wish up as the custom dictates. Maybe it was the energy of the place, the flood of so many people's wishes, hopes, dreams, fears. Or maybe it was the sheer beauty of the fountain - its impressive sculptural qualities, the water, crystal blue-green in the bright sunshine. I don't know. But it sure was something, and this experience was a just the beginning of so many amazing sights to come in a city that truly is ever so Eternal. 

Our voyage was brilliant from start to finish, and was undoubtedly made all the more special by the fact that we had our moms with us enjoying all the breathtaking antiquity and later, the sweeping vistas and turquoise waters of the Amalfi Coast. 

Back on my couch now, I am realizing that my socks don't match. :( 

Today's post will cover our dining and general food experiences in Rome and the Amalfi Coast area, specifically Sorrento and the town of Amalfi. I hope that you find this information helpful, and as always, I wish you happy travels and the chance to one day see the amazing sights that Italy has to offer. 

ROME
Understanding the different types of dining establishments in Italy is key to figuring out what types of dishes and ambiance to expect. To learn more, click HERE

Ristorante Matricianella
Recommended Dishes - Classic Carbonara (pictured top left), Eggplant Parmigiana (pictured bottom right), Fettucine con Funghi (mushrooms), and for dessert, they make a mean Affogato.


Delicious Affogato, Photo: NK 

Highlights - This excellent destination for typical Roman Fare was recommended to me by a real life Roman. As such, I had high hopes for it, and Matricianella did not disappoint.


What to know - Matricianella is a true trattoria, and  this festive neighborhood joint is frequented both by tourists and locals. Reservations are advised, but will not necessarily guarantee you access to the outdoor seating. The service was efficient if not a touch brusque (though at times, amusing). All in all, it was a great night. Stroll the nearby Spanish Steps afterwards to work off that pasta!





Buon appetito! 


Speaking of Dessert, there's a reason people come back from Italy raving about Gelato. It's delicious. Bonus Tip - Gelato is lower in both calories and fat as compared to typical American Ice Cream - as if you needed an excuse. If you're looking for ideas on where to go for a cup of this creamy goodness, we can vouch for: 

Highlights - 
Giolitti is a big operation in Rome's historical center that stays bustling late into the night. Not only do they offer innumerable Gelato flavors, but also cookies and other sweets, in addition to some sandwich and savory food options. 


What to Know - 
We found each flavor we tried (Pistachio, Straciatella and Coffee) to be extremely delicious, and the consistency of the Gelato was better than the two other places I had tried during our trip. First, head to the cash register to say what size cup or cone you are looking for, then head to the counter to collect your Gelato!
Photo, NK 

Sweet tooth not satisfied? We must thank our tour guide, Giulio, for introducing us to and encouraging a pit stop at 

Photo: NK 
Highlights - 
Their awning proclaims that Pompi is "The King of Tiramisu." I can't say I have tasted enough of this treat to agree or disagree (it's not really my bag), but I can say that the Tiramisu they turn out is quite delicious. In addition to the "Classico," several other creative varieties are offered. These little cakes come to you neatly wrapped up in handy little cartons. A built in spoon allows you to enjoy Pompi's exceptionally fluffy, light, and flavorful Tiramisu on the go. 

What to Know - Again, head first to the cashier and place your order and pay. Then pick up your treat from behind the counter. We enjoyed the Classic and Pistachio (pictured) flavors. 
Fun Fact - the literal translation of Tiramisu is "pick me up." 


I dolci di Nonna Vincenza, Photo: NK 


Last but not least, we happened upon a beautiful and expansive pastry and sweet shop called I dolci di Nonna Vincenza. The shop, near the Campo de' Fiori area, is a lovely place to just browse or even pick up some souvenir candies to bring home. 

They also sell typical Italian Pastries and elaborate cakes. 

Marzipan, Photo: NK




The staff was exceptionally welcoming and the beautiful Marzipan they sell was absolutely delicious. 





I was partial to the little Marzipan Artichoke!



Of course there will be lots more sweets to talk about once we get to the Amalfi area, but before we leave Rome, here are some additional







Dishes worthy of an Honorable Mention:

The Penne Arrabiata at Casa Coppelle was spicy, excellent perfection. Though the restaurant's ambiance was some of the best we experienced, some of our meals were just a bit spotty. I do, however, recommend this dish. 


Penne Arrabiata at Nino, Photo: NK

I didn't think it would be possible to top but the Penne Arrabiata at Nino Ristorante, located a few blocks from the Spanish Steps, was fantastic. 

We actually had a superb meal at Nino, a restaurant focusing on Tuscan fare that has an old fashioned ambiance similar to Peter Luger (grumpy waiters included!), for those of you who are familiar with the famous NY Based Steakhouse. The Marinated Eggplant was also a standout - check out my version HERE.  


Tonnarelli Cacio e Pepe with Zucchini
Photo: NK 




Our Roman tour guide brought us to lunch at one of his neighborhood haunts, a charming restaurant with a nice outdoor space called 
Pinsa e Buoi dei...





Here, we enjoyed several different types of pizza and my mother had a delicious dish of Tonnarelli Cacio e Pepe with Zucchini that I happily helped her finish - this was my favorite Cacio e Pepe  (Pasta with Cheese and Pepper) of the trip. 









Amatriciana at Trilussa, Photo: NK
Finally, ordering Pasta Amatriciana is an absolute must when in Rome. Taverna Trilussa in Rome's vibrant, though gritty, Trastavere area (think the East Village on Saturday night) offered a notable version of this  dish from the Lazio region. Classic Amatriciana sauce incorporates salty, smokey Guanciale (pork cheek similar to Pancetta) in a tomato based sauce. OH yes. 

Fun twist - Trilussa serves their pastas it in your very own pot and tosses them tableside. We had a pretty good meal here with a few ups and downs, but it was clear by the number of locals in attendance that the hip and in the know seem to enjoy this place. I liked the true taverna ambiance complete with Prosciutto hanging from the ceiling, and the boisterous energy of the local patrons. 

Though terribly sad to leave Rome, we headed to Termini Station and hopped a speed train to Naples where we were then driven about 45 minutes to beautiful town of Sorrento that would serve as our home base for the next few days. From there, we visited the towns of Positano, Amalfi, and Ravello (our favorite). I hope you enjoy some of the highlights!  

AMALFI COAST/SORRENTO
The Amalfi Coast is pretty stunning.  

Overlooking Positano, Photo: NK 


Beautiful Tomatoes and Amalfi Lemons, Photo: NK 
Still, there's always that pressing question: what does this region have to offer me food-wise? 


The answer - The Amalfi area abounds with the most spectacular Produce (hands down the best Tomatoes I have ever had), 

giant Amalfi Lemons so sweet you can bite them, 

and finally, 

amazingly fresh Seafood.  



Now, let's mangia. 


La Tavernetta, Marina di Puolo Location (Just outside of Sorrento Center)
Vesuvius in the distance, La Tavernetta, Marina di Puolo, Photo: NK 
What to Know - This casual seaside restaurant in the quaint Marina di Puolo is slightly off the beaten path but so worth a visit. Family owned and run, there is another main location of La Tavernetta in Sorrento Town, but this sister restaurant, just about 15 minutes away, offers sea views and a free shuttle service to and from dinner.

Comically, said "shuttle" ended up being a tiny four door coupe driven by a jovial Italian woman who spoke little English and who, shall we say, had a lead foot. I don't know if this is the case all the time, or just during the beginning of the season when we visited, but despite the less than luxurious ride, our trip was totally worth it. 

La Tavernetta serves absolutely great seafood (which is so obviously fresh off the day boat), along with extremely well executed traditional trattoria fare and Pizzas. The menu offers much variety and dishes are all unfussy, letting the freshness of the produce and fish really take center stage. As an added bonus, this place is heavily frequented by locals, and it has a secluded feel to it that is really quite calming (especially after a white-knuckle ride!). Sit back, relax, and enjoy the sun setting over Vesuvio in the distance.  


Photo: NK 

Recommended Dishes - Everything. There was not a dish we did not enjoy. My Seafood Mixed Grill (bottom right) and Paccheri with Clams, Mussels, and Squid was to die (bottom left). My husband's Gnocchi alla Sorrentina was light and fluffy, and the Pizza Margherita that we shared was delicious - it was a real Margherita, complete with fresh Basil (which was curiously missing from all of the other Margherita's we ordered on the the trip)! As my mom-in-law will tell you, and I must agree, it just isn't Margherita without the Basil. Finally, La Tavernetta's Caprese Salad (top left) was the best we had in Rome or Sorrento. Heavenly Buffalo Mozzarella and outrageously ripe Tomatoes made this dish stand out from the pack. YUM 

Ristorante Bagni Delfino, Sorrento, Marina Grande 
Photo: NK 
What to Know - This place is a gem. Beautifully nestled in the busy Marina Grande, Il Delfino serves up excellent, fresh seafood in a casual yet chicly designed nautical setting. The restaurant is within a short, picturesque, yet steep walk from the town center (about 10 minutes). Wear flat shoes to navigate the sometimes unevenly cobbled streets and stairs. Outdoor seating is available but views of the bay are gorgeous from most tables. 

Recommended Dishes - Our Zuppa di Mussels (Cozze) were some of the best we've ever had, and the lemony Mixed Seafood Salad (right) was the stuff of dreams. Our mothers ordered Whole Sea Bass which was filleted tableside, simply flavored, and super fresh. My Linguine with White Clam Sauce (Vongole) was superb, though I am still partial to my own more broth-driven version (theirs was more Olive Oil based). 


Linguine with Clams at Il Delfino, Photo: NK 

Andrea Pansa Pasticceria, Town of Amalfi
Photo: NK 
Andrea Pansa is a beautiful pastry shop in the center of the Town of Amalfi. In business since 1830 (!), we dropped in to try a famous regional type of Sfogliatelle called Sfogliatelle Santa Rosa. Said to have originated in a convent, this version is unlike traditional Sfogliatelle in that it is filled with Cream rather than Ricotta, and includes Cherries. Look at it on the bottom left - delicious and majestic! Also try Delizie al Limone (bottom right) - another stellar sweet of the region that includes light sponge cake that is filled with Lemon Custard. 





 
Ok, that about does it for now. I hope you've enjoyed our Italian Culinary Roundup and that we've provided some helpful tips, or at least some cooking inspiration. 

Special Thanks - 
To our Moms - for sharing this wonderful adventure with us.

To True Italia - Our Travel Agent/Concierge Company. I highly recommend them and we've used their services twice both in Greece and Italy. Check out True Italia for a totally gorgeous and stress free vacation (they aren't paying me to say this). 

As a note, we stayed at the following hotels - the Sofitel Villa Borghese in Rome, and the Bellevue Syrene in Sorrento - I would recommend both to anyone. 
&
To Italy - for many great memories and, as always, endless culinary inspiration. 


Breathtaking Bernini Altar at St. Peter's Basilica, Photo: NK 
Rome, The Tevere Photo: NK 

The Pantheon, Photo: NK 
Rome by Night, near the Spanish Steps. Photo: NK 

The Colosseum, Photo: NK 
Aqueduct near the Appian Way, Photo: NK  
Ceiling in the Vatican Museum,  Photo: NK
Approaching Sorrento, Photo: NK 
Sunset Over Marina Grande, Sorrento. Photo: NK 
View from the Amalfi Drive, Photo: NK
Cloister of Paradise, Cathedral of Amalfi, Amalfi Town - Photo: NK 
Lemons! Photo: NK 
The Beautiful Town of Ravello, Photo: NK

Arrivederci! 

Monday, June 17, 2013

Italy Inspired Side - Easy Marinated Eggplant

Capitoline Hill, Rome, Photo: NK 
If you're wondering why there was no post last week, it's because I've been across the pond. In fact, my husband and I just got back from an amazing family trip to Italy with our moms.  

And what a time we had. 

Though it was my second visit to the country of my ancestral origin (read some impressions from my maiden trip HERE), it was just my first time in Rome and the Amalfi Coast area. 

Before I left, a friend of mine who, unlike myself, happens to be first generation Italian, enthusiastically advised the following about my impending culinary (and cultural) adventure: 

"eat ALL sorts of vegetables and vegetable dishes, including the 'strange' ones - which really are normal but I put them in quotes anyway. Puntarelle with Acciunghe (Bitter Greens with Anchovies), Roman Style Artichokes (Carciofi alla Romana), Radicchio, Cicoria (Chicory)...AGAIN, all vegetables." 

I know from my own family that Italians really do have a way with vegetables. They just seem to know how to make them delicious, and the meat-free dishes we had in Italy did not disappoint. For as long as I can remember, many of the less universally loved veggies that Italians embrace have been those I count among my favorites --  Broccoli Rabe, Artichokes, and Dandelion Greens, to name just a few. Not so foreign but ever-popular in Italian and Italian American households is the Eggplant, and this humble, purple guy shall be today's vegetable muse. 


Easy Marinated Eggplant, Photo: NK 

Today's side dish is a recreation of the stellar Marinated Eggplant that we recently enjoyed at a restaurant called Nino nearby to Rome's Spanish Steps. 


Rome, Photo: NK 

If you like spicy, lemony, and tender Eggplant, then this recipe is for you. Better yet, you will find it incredibly easy. As a bonus, our dish doesn't require you to go through the usual step of drawing out the Eggplant's natural moisture by sprinkling it with salt and letting it sit (although that's not a big deal to do if you have 20 or 30 minutes extra to spare).

Overall, you'll spend just 20 minutes for prep and active time, followed by at least 2 hours of marinating time. Easy Marinated Eggplant makes a great, bold side dish and it even gets better with age. Store the finished product in the refrigerator up to a few days and bring to room temperature before serving. Jar it up for a great hostess gift too. Finally, you could even place any leftovers in a food processor and roughly chop them for a nice Eggplant Spread that would be perfect to top some warm, crusty Italian bread. Mmmmm mmm. Now where is my wine?! 

I'm currently putting the finishing touches on our Italian Vacation Culinary Roundup, so rest assured that there will be many more dishes to explore soon! See you then, and in the meantime, buon appetito! 

Easy Marinated Eggplant                    

Adapted from The Purple Foodie
Serves 3-4 as a side dish

Ingredients: 

2 Large Cloves of Garlic, crushed

1 Large Eggplant, 1-1.5 Lbs total

4 Tablespoons of Extra Virgin Olive Oil plus more for brushing the Eggplant

1 teaspoon Crushed Red Pepper Flakes

1 heaping teaspoon Dried Marjoram (or 1/2 a teaspoon of Oregano)

3 Tablespoons Lemon Juice 
Photo: NK
1 teaspoon Kosher Salt 

+ Extra Salt and Pepper for sprinkling.

Method:
1. Preheat oven to 425. Slice Eggplant into 1/4 - 1/3 inch thick rounds and slice again in thirds (or halves, depending on the width of the Eggplant) as pictured. 

2. Heat the 4 Tablespoons of Olive Oil and 2 Cloves of Garlic in a small pan until fragrant and the Garlic begins to turn golden, about 2-3 minutes. Turn off the heat and set aside. 

3. Next, lay the Eggplant slices in one layer over a roasting pan (you may need more than one pan).

4. Using a pastry brush, paint the top of the Eggplant with Extra Virgin Olive Oil and Sprinkle with a bit of Salt and Pepper. 

5. Roast the Eggplant for 15 minutes until tender. 
Allow to cool a bit.

6. Stir all the remaining Marinade ingredients into the Olive Oil and Garlic Mixture (Marjoram, Lemon Juice, 1 teaspoon Kosher Salt, and 1 teaspoon Crushed Red Pepper). Stir to combine. 

7. Mix together the Marinade and the Eggplant in a bowl and allow to sit at least two hours or more in the refrigerator. Bring to room temperature before serving. 
Cook's Note *** I like to drain off some of the oil and blot the Eggplant a bit with paper towel before serving this side dish. Enjoy! 

Monday, June 3, 2013

A Few of my Favorite Things - Clam Appetizer + Fluke 2 Ways

Life can be one unpredictable blankety-blank - as we can all attest. For this reason, 
I especially relish those blocks of time when everything just seems to go perfectly.
I encourage you to do the same!  
It's in this very grateful spirit that I give you 

Things that rocked this weekend:

~Beautiful warm weather 


~Getting all our chores done efficiently - just look at that mulch :) 


~Being first in line for the catch of the day -- more on that later
 ~ A few stellar finds at the neighbor's yard sale
~ A long bike ride 
~These Oysters with a Red Horseradish Granita that made for a super lunch...
 
 ~ And my personal favorite - a luscious mid-afternoon nap. 
 
Now I know you'll agree that an amazing weekend deserves to be closed out with a wonderful meal, and if you're anything like us, perfectly balmy weather whets your appetite for Seafood.  Getting our hands on a super fresh catch of Local Fluke provided an inspiring jumping off point for a Summery Menu celebrating the fruits of the sea.
 
Local Fluke Ceviche
Clams with Bacon, Tomatoes & Peppers
 
Pan Seared Fluke with Lime Butter  
  


Fluke Ceviche, Photo: NK

Fluke Ceviche
Inspired by Martha Stewart
Serves 2 as a light appetizer 

Ingredients:
6 Ounces of very fresh Fluke Fillet, cut into a medium dice or to the size you prefer
3 Tablespoons Lime Juice
1 heaping Tablespoon chopped Fresh Cilantro
1/4 small Red Onion, cut into a very fine mince
1/4 Jalapeno, seeded and very thinly sliced
2 Tablespoons Olive Oil
1/2 teaspoon Kosher Salt
 
Method:
1. Combine Fish and Lime Juice in a small bowl. Refrigerate for at least a half hour or up to 2 hours, stirring occasionally.

2. When Fish is opaque, mix in all other ingredients. Stir and serve chilled. Enjoy! 
 
Next up, we have our crowd pleasing Clam Appetizer, a twist on my Classic Zuppa di Vongole, but do check out our old favorite HERE. 
 
Clams with Bacon, Blistered Grape Tomatoes & Yellow Peppers, Photo: NK



Clams with Bacon, Grape Tomatoes, & Yellow Peppers
Adapted from Mario Batali's Italian Grill
Serves 2-3 as an Appetizer or 2 as a light Entree

Ingredients: 
18 Small Littleneck Clams, Scrubbed
2 strips of good quality Bacon (we like Coleman or Boar's Head), cut into a small dice
1/2 a Yellow Bell Pepper, de-seeded and chopped into a half-inch dice
About 18 Grape Tomatoes
2 Tablespoons Olive Oil
1 teaspoon Crushed Red Pepper
3 Garlic Cloves, thinly sliced
3/4 Cups Dry White Wine
Slices of Crusty Bread, for dipping in Broth (optional) 
Parsley or Cilantro Garnish (optional)  
 

Method: 
1. In a large, deep skillet with a lid, heat Oil over low heat for a minute. Add the Grape Tomatoes and allow them to cook for about 4-5 minutes until the skin begins to blister and brown just a bit. Pick out the Tomatoes with tongs and set aside in a bowl. 

2. In the same skillet, over low heat, add the Bacon and cook for about 4 minutes until it is beginning to brown. Now add Bell Pepper, Garlic, and Crushed Red Pepper. Cook, stirring often for another 3 minutes. 

3. Add Wine to the skillet and turn the heat to medium. Bring to a boil. Add the Clams to the skillet and cover. 

4. Allow the Clams to cook, covered, for 5 minutes over medium heat. Open the pot lid and begin to pull out Clams immediately as the open. If you leave them long after they pop open they will become rubbery. It may take another 3-4 minutes for all Clams to open. Discard any that do not. 

5. Portion Clams into each bowl. Top with Broth including bits of Pepper and Bacon. Sprinkle each plate with Grape Tomatoes. Garnish if you choose and serve immediately alongside Crusty Bread and enjoy! 
 
And for Fluke fans that don't fancy it raw, here's an easy way to prepare this versatile and hearty white fillet.
Pan Seared Fluke with Lime Butter, Photo: NK
 
Pan Seared Fluke with Lime Butter 
Servings Vary 


Ingredients: 
Fresh Fluke Fillets (one 6-8 ounce portion per person will do)
Olive Oil (about a Tablespoon per pound of Fish) 
Lime Zest - about a 1/2 teaspoon per Fillet
Lime Juice - about 1/2 a Lime per Fillet 
1/2 Tablespoon Unsalted Butter (per Fillet)
Sliced Jalapeno (optional) 
Sliced Red Onion (optional)
Cilantro (optional garnish) 
 
Kosher Salt
Black Pepper 
 
Method: 
1. Heat a nonstick skillet with a Tablespoon of Olive Oil Medium high heat. 
Salt and Pepper the Fillets
 
2. Heat each Fillet on one side until browned and almost cooked through - timing will vary based on Fillet size. Flip Over and sear on the opposite side for another minute or two. When finished, Fish will be opaque and flake easily with a fork.
 
3. Plate the warm Fillets right away and place a 1/2 Tablespoon of Butter on each. Spread Butter around until it melts. Sprinkle with Lime Zest and squeeze Lime Juice over each portion. Garnish with sliced Jalapeno, Cilantro, and Red Onion.
 
Enjoy!  
 



Sunday, June 2, 2013

Heaven on a Plate - Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg

Today's dinner revolves around two of my most favorite ingredients - Oven Dried Tomatoes and Poached Eggs. 

Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg (+ Zucchini in this version)

Oven Dried Tomatoes are amazingly flavorful and easy to make. Their cooking technique is adaptable to any type or size Tomato that strikes your fancy. Low heat slowly concentrates the Tomato flavor over the course of an hour or two, so all you really need to get these just perfect is some time to wait around as your oven does all the work. The results are wonderful tossed into Pasta as we will do today, or as a Pizza Topping, perhaps even as an addition to Crostini Hors D'oeuvres. Use your imagination. 

Best of all, Oven Drying is utterly foolproof. See how easy it is below ~

*Oven Dried Tomatoes
2 -4 Servings depending on use 
Ingredients:
1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best but all tomatoes work - just slice them to a uniform size.
Tomatoes Ready to Cook, Photo: NK
Kosher Salt
Black Pepper
Olive Oil for drizzling
Dried Oregano, optional

Method:
1. Preheat oven to 250. 

2. Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. *If using Cherry or Grape Tomatoes, slice them in half. 

3. Place Tomatoes on a wire rack over a baking sheet with sides.

4. Drizzle with Olive Oil and top with Salt, Black Pepper, and optional Oregano.
Cook for 1.5 to 2.5 hours until somewhat dried and wrinkled. It's a good idea to check them at around the 90 minute mark. Smaller Tomatoes should be done by then, larger will take longer.

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:
Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Oven Dried Grape and Campari Tomatoes, Photo: NK
Now we'll use our flavor-packed Tomatoes to create a totally simple, knockout pasta dish that will impress even your toughest critics. How did this recipe come about? Well, a few years ago, my husband and I dined at a restaurant nearby our house where they served a version of today's dish. It was perhaps the first time I'd knowingly eaten Oven Dried Tomatoes and I found them and the whole dish absolutely delicious. The sweetness of the Tomatoes coupled with salty Pancetta and a heavenly runny Poached Egg (which I'm always a sucker for) was a majorly winning combo. I just knew I'd have to make this dish at home. 

The below recipe is a riff off a Giada Di Laurentiis Tomato and Pancetta Pasta recipe.  To make it my own, I added more fresh herbs and Oven Dried, rather than canned Tomatoes. Giada didn't call for a Poached Egg topping  but I have a feeling she'd approve. I hope you enjoy this restaurant-quality yet doable recipe. If you are looking to make your loved ones or guests swoon, this is the way to go!


Spaghetti with Oven Dried Tomatoes, Pancetta and Poached Egg 
Inspired by Giada Di Laurentiis
Serves 4

Ingredients: 
1 Recipe Oven Dried Tomatoes*
1 Pound Spaghetti
6 Ounces thick cut Pancetta or good quality thick Bacon, diced
2 Tablespoons Extra Virgin Olive Oil
3 large Cloves of Garlic, minced
1 Maui or Vidalia Onion, or other white/yellow Onion, diced
6 Sprigs Fresh Thyme (optional)
1/4 teaspoon or more to taste Crushed Red Pepper
1/2 teaspoon Black Pepper
2 Large Pinches of Salt + more
Freshly grated Parmesan, optional, for serving

Method:
1. Set a large pot of well salted water to boil for the Pasta. Add the pasta to to the pot about 15 minutes before you think the rest of the dish will be ready is ready. 

2. Meanwhile, In a separate large skillet, add the Olive Oil and Chopped Pancetta. Cook over medium heat for about 6 minutes stirring occasionally until golden brown. 

3. Add the Onion to the skillet and sauté until tender for about 4-6 minutes. 

4. Add pinches of Salt. Toss in the whole Sprigs of Thyme, Garlic, and Crushed Red Pepper. Saute for 1-2 minutes stirring constantly so Garlic does not burn. Finally, add the Oven Dried Tomatoes to the skillet and let cook for another 2 minutes, stirring occasionally, until heated through. Remove and discard Thyme Sprigs. 

5. In a third small saute pan with high sides, prepare to poach your eggs. You'll do this at the end of the recipe, after plating the pasta and sauce, but it's good to have everything set up and ready. Make sure the pan is filled halfway with water and a drop of Vinegar to help the Eggs come together. When you are ready to poach, you'll need water to be at a gentle boil and be sure to have a large slotted spoon handy. 

6.When Pasta water has come to a boil, add the Spaghetti and cook according to package instructions. Go for al dente especially because you will cook the pasta an additional 2 minutes when you add it to the sauce. Reserve a 1/4 cup or so of pasta water, just in case. When Pasta is done, drain and add it to the skillet with the Pancetta and Tomatoes. Turn the flame to low and toss Pasta and Sauce a minute or so until heated through and fully incorporated. Add pasta water and stir if you want the "sauce to be thicker or the past looser. Plate Pasta portions and create a little nest at the top of each for the Egg.

7. Time to poach two Eggs! 

When your poaching is done (whites will be opaque), remove eggs very carefully with a slotted spoon and place one Egg atop each plate of Pasta. Note that the Egg has a better chance of staying intact if you carve out that little nest we talked about. 

8. Sprinkle with Black Pepper, a little more salt,  and optionally garnish with something pretty and green, like a sprig of Thyme. Cut into the Egg quickly and give the pasta a stir so all the delicious runny Yolk. Nothing better!! If you're looking for more flavor, additional Crushed Red Pepper and freshly grated Parmesan Cheese are welcome additions. Enjoy!