Terra di Toscana www.terraditoscana.com

Malfatti con Rucola e Pancetta

(Pasta with Arugula and Pancetta)

In the fall this dish is made with cavolo nero, or Tuscan kale. Arugula is a delicious spicy substitute that makes a quick summer dish.

Approximately 4 cups leftover scraps from making fresh pasta shapes
1/4 cup extra-virgin olive oil plus extra for tossing pasta
4 ounces pancettay diced
1 medium onion, diced
3 cups arugula
Sea salt and freshly ground black pepper

In a large pot of salted boiling water, cook the pasta pieces 3 to 4 minutes, until al dente. Drain and toss with olive oil. Keep warm.
In a saute pan, over medium-high heat, heat the 1/4 cup olive oil. Saute the pancetta and onion until golden brown, about 5 to 6 minutes. Add the arugula, stirring just to wilt slightly. Season with salt and pepper and toss immediately with the pasta. Serve at once.
Serves 4

Picture by Joyce Dudkerk-Pool


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